bluuebunny/crossref_metadata_2025_split huggingface dataset:
Radiofrequency Ablation of the Ventricular Tachycardia with Arrhythmogenic Right Ventricular Cardiomyopathy Using Non‐contact Mapping
Authors: YAO YAN , ZHANG SHU , HE DING SHENG , ZHANG KUIJUN , HUA WEI , CHU JIANMIN , PU JIELIN , CHEN KEPING , WANG FANGZHENG , CHEN XIN 
Published: April 2007

Background: Intracardiac non‐contact mapping provides a rapid and accurate isopotential mapping that facilitates catheter ablation of the ventricular tachyarrhythmias in arrhythmogenic right ventricular cardiomyopathy (ARVC).
Methods: Thirty‐two consecutive patients (26 men and 6 women, mean 37.2 ± 13.8 years) were treated with ablation. Fourteen patients had a history of syncope/pre‐syncope. Two patients had an implantable cardiac defibrillator (ICD) previously implanted.
Results: There were 67 ventricular tachycardias (VTs) induced in the 32 patients. The average VT rate was 210 ± 32.2 (130–310) bpm. There were 42 episodes of VT that had a heart rate ≥200 bpm and 24 of the 32 patients (75%) had ≥2 morphologies of VT. Regional ablation was applied by targeting the earliest VT activation sites under the guidance of non‐contact mapping. Acute success was achieved in 84.4% (27/32) patients, and significant improvement was seen in 15.6% (5/32) patients as evidenced by a slower rate of VT. None of the patients experienced syncope/pre‐syncope or sudden death during the 28.6 ± 16 (9–72) month follow‐up. There were no complications of the procedure. At the end of follow‐up, 81.3% of the patients were free of VT without medication while the rest of the patients achieved a modified success.
Conclusions: The rapid ventricular tachyarrhythmias in ARVC patients can be abolished or improved significantly by regional RF catheter ablation under the guidance of non‐contact mapping. There was no sudden cardiac arrest or death in those patients without ICD implantation. Delayed efficacy may occur in some patients after ablation.
Demonstration of Ventricular Myocardial Extensions into the Pulmonary Artery and Aorta Beyond the Ventriculo‐Arterial Junction
Authors: HASDEMİR CAN , AKTAS SAFİYE , GOVSA FİGEN , AKTAS EKİN O. , KOCAK AYTAC , BOZKAYA YASEMİN T. , DEMİRBAS MUGE I. , ULUCAN CEM , OZDOGAN ONER , KAYİKCİOGLU MERAL , CAN LEVENT H. , PAYZİN SERDAR 
Published: April 2007

Background: A subgroup of outflow tract (OT) ventricular tachycardias (VT) originate from the aortic sinuses or the main stem of the pulmonary artery. The anatomic substrate for these tachycardias is unknown. The aim of this study was to investigate the presence of ventricular myocardial extensions (VME) into the pulmonary artery (PA) and aorta (Ao) beyond the ventriculo‐arterial junction (VAJ) and determine the anatomical and histological characteristics of these muscle extensions.
Methods: Ninety‐five consecutive human hearts obtained at autopsy were studied. Longitudinal strips of tissue containing each cusp, aortic, and pulmonary artery walls and left and right ventricular outflow tracts were excised and histologically analyzed. Anatomical measurements, including length and thickness of VMEs, obtained at autopsy, were made.
Results: VMEs beyond the VAJ were found in 21 of 95 (22%) patients studied. VMEs were found in 16 of 95 PAs (17%) and 7 of 95 Aos (7%) were examined. VMEs were located within the adventitia in 23 (88%) and on the epicardial surface in three (12%). The majority of VMEs were in continuity with the underlying ventricular OT muscle tissue. Myocellular hypertrophy and fibrosis were present in 19 (73%) and fatty tissue between the layers of VME in 18 (69%). Clinical data were available in 14 of 21 patients with positive VME. None of the patients (clinical data available group) had history of cardiac disease or signs or symptoms (palpitations or syncope) of cardiac disease.
Conclusions: VMEs into the PA and Ao beyond the VAJ are relatively common. It seems that their mere presence does not predispose to OT VTs. There are probably intrinsic arrhythmogenic properties in tissues specific to these regions in those patients who develop OT VTs.
Elevation of Amniotic Fluid Macrophage Colony‐Stimulating Factor in Normotensive Pregnancies That Delivered Small‐For‐Gestational‐Age Infants
Authors: Hayashi Masatoshi , Zhu Kun , Sagesaka Toshiaki , Fukasawa Ichio , Inaba Noriyuki 
Published: April 2007

ProblemMacrophage colony‐stimulating factor (M‐CSF) promotes placental growth and maintenance. We evaluated whether amniotic fluid M‐CSF levels were altered in normotensive pregnancies that produced small‐for‐gestational‐age (SGA) infants arising from unknown factors.Method of studyThis study enrolled 68 Japanese women experiencing normotensive pregnancies with single fetuses. Of these pregnancies, 22 delivered SGA infants arising from unknown factors (SGA group); one delivered an SGA infant with intestinal obstruction. The other 45 were women who delivered appropriate‐for‐gestational‐age (AGA) infants (AGA group). They were selected as controls. Amniotic fluid was collected and the M‐CSF levels were compared between the two groups. The M‐CSF level was determined by enzyme‐linked immunosorbent assay method.ResultsAmniotic fluid M‐CSF concentrations were 6525 pg/mL (median) in the SGA group and 4790 pg/mL in the AGA group; the concentrations were significantly higher in the SGA group than in the AGA group. The M‐CSF concentrations in the woman who delivered an SGA infant with intestinal obstruction showed very high values (24290 pg/mL).ConclusionWe demonstrated a significant increase in amniotic fluid M‐CSF levels in the SGA group. Excessive concentrations of M‐CSF in amniotic fluid via amniotic membranes may be highly related to immunological abnormalities contributing to low birth weight of neonates.
OPTIMIZATION OF CAROTENE RECOVERY FROM HYDROLYZED PALM OLEIN IN ADSORPTION COLUMN CHROMATOGRAPHY USING RESPONSE SURFACE METHODOLOGY
Authors: YOU L. L. , ABDULLAH M. A. , QUEK S. Y. , BAHARIN B. S. 
Published: April 2007

ABSTRACTResponse Surface Methodology (RSM) for optimization of carotene recovery from hydrolyzed palm olein (HCPOlein) in adsorption chromatography was carried out. The level and interaction of three independent variables was investigated: column temperature (50 to 60C), oil loading (25 to 200 g), and mobile phase flow rate (6 to 60 mL/min). Based on the response as percentage of carotene recovery from 50 g of HP‐20 adsorbent, the optimum conditions were achieved at 200 g of oil loading, column temperature at 55C, and flow rate at 33 mL/min. Up to 98% of carotene recovery was obtained under these conditions. Interaction of oil‐oil, oil‐flow rate and flow rate‐flow rate could enhance the percentage of carotene recovery. However, oil and flow rate as single factors could significantly reduce percentage of carotene recovery. Oil loading as a single factor could positively influence the amount of carotene adsorbed. However, flow rate as a single factor and oil‐oil interaction could negatively influence the amount of carotene adsorbed. The mean of difference (MD) of the experimental and predicted data for percentage of carotene recovery and the amount of carotene adsorbed were very small, −0.0067 and 0.0133, respectively. The probability (P) value showed no significant lack‐of‐fit for both equations in this model.
THE PAN‐HEATING STABILITY OF AN EXPELLER EXPRESSED SOYBEAN OIL
Authors: COSCIONE ALINE R. , OSIDACZ PATRICIA C. , KIATSRICHART SUDATIP , ARTZ WILLIAM E. 
Published: April 2007

ABSTRACTThe relative stability of an expeller expressed, physically refined soybean oil (EE‐SBO, iodine value = 126.6) was compared to a low‐linolenic acid soybean oil (LL‐SBO, iodine value = 120.9) using pan frying. Physicochemical analyses, including free fatty acid analysis, the dielectric constant (Food Oil Sensor), and the Lovibond color were completed. High performance size exclusion chromatography was used to quantify the amount of polymeric triacylglycerol formed in the oil samples during heating. Oil samples were heated as thin films on a teflon‐coated frying pan at ∼ 180C to a target endpoint of ≥ 20% polymer. The endpoint, as determined by high performance size exclusion chromatography, was reached after 10 min of heating for the EE‐SBO (23.8% polymer) and 12 min for the LL‐SBO (24.9% polymer) sample. Although the iodine value suggests that LL‐SBO should have an oxidative stability comparable to EE‐SBO, the results from the physicochemical analyses indicated that the EE‐SBO was approximately 20% more stable than the LL‐SBO.
EFFECTS OF ANTIOXIDANTS ON COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)
Authors: LAURITZSEN KRISTIN , OLSEN RAGNAR L. 
Published: April 2007

ABSTRACTA model system for studying lipid oxidation of salted cod muscle was used for investigating the interaction effects of antioxidants and copper in the brine. The results showed that ascorbate might have pro‐oxidative or antioxidative effects depending on the ascorbate and metal concentrations. Without added copper in the brine, concentrations of <500 ppm ascorbate had a pro‐oxidative effect. With 5 ppm copper added in the brine, low concentrations of ascorbate (<50 ppm) inhibited the formation of TBARS (thiobarbituric acid ‐ reactive substances) in the cured product. At slightly higher concentrations (100–200 ppm), the antioxidative properties were lost. Above 200 ppm the added ascorbate reduced the oxidation level in the salt‐ripened product. The application of ascorbate as an antioxidant in salt curing of cod requires the use of high concentrations (> 1, 000 ppm) in the brine. When similar concentrations (0.5 mM) of EDTA (ethylenediaminetetraacetic acid), citrate or ascorbate were included with 3 ppm copper in the brine, EDTA was the only compound that efficiently inhibited copper‐induced lipid oxidation.
EFFECTS OF DARK STORAGE TIME AND UV‐FILTERED FLUORESCENT LIGHTING DURING DISPLAY ON COLOR STABILITY OF HIGH‐OXYGEN MODIFIED ATMOSPHERE PACKAGED GROUND BEEF
Authors: DALY MICHAEL P. , ACTON JAMES C. 
Published: April 2007

ABSTRACTEffects of temperature (OC and 4.4C) during dark storage (days 2‐9) and display in non‐UVand UV‐filtered fluorescent lighting on color stability of high‐O2 modified atmosphere packaged “case ready” ground beef was evaluated. Minimal shift in headspace O2 and CO2 concentrations occurred during 9 days of storage and display. By day 3, product stored at 4.4C lost redness (Hunter +a) faster than that held at OC. Visual panel ratings for lean color decreased (P > 0.05) after 7 days but were not affected by storage temperature. When packages stored 2, 4, or 6 days at OC were displayed in light, Hunter +a values did not decline (P <0.05) for the first day and in several instances were maintained for 2 days. Panel evaluations of displayed product substantiated high maintenance of redness of lean color. UV‐filtering of fluorescent lighting was not necessary for color stability of ground beef during display.
PROTEOLYTIC ACTIVITY OF BACTERIAL STARTER CULTURES FOR MEAT FERMENTATION
Authors: CANDOGAN KEZBAN , ACTON JAMES C. 
Published: April 2007

ABSTRACT Proteolytic activity of fermented meat starter cultures Pediococcus acidiliactic, Lactobacillus sake, Lactobacillus curvatus, Streptomyces griseus, Staphylococcus xylosus and Staphylococcus carnosus was examined after inoculation of sterile beef protein extracts containing 1% dextrose. Analysis for primary amines in extracts generated during fermentation of glucose showed that L. sake had the highest (P<0.05) proteolytic activity. The other cultures ranked from highest to lowest activity as follows: L. curvatus < S. carnosus < S. griseus < P. acidilactici < S. xylosus. All inoculated extracts showed a pH decline by 96 h to pH 3.76‐4.31 whereas the control extract remained at 6.0‐5.95. All cultures except S. xylosus had CFU increases within 24 h of inoculation. Only L. sake and S. xylosus had counts less than their initial level after 96 h. The results provide evidence that these commercially available starters for meat fermentation do possess significant proteolytic activity when tested using beef protein extracts.
RAPID DETECTION OF LISTERIA MONOCYTOGENES USING QUANTUM DOTS AND NANOBEADS‐BASED OPTICAL BIOSENSOR
Authors: WANG HONG , LI YANBIN , SLAVIK MICHAEL 
Published: April 2007

ABSTRACT A rapid, specific method was developed to detect Listeria monocytogenes using magnetic nanobeads to separate and concentrate the target bacteria and quantum dots (QDs) as fluorescent markers. QDs are semiconductor nanocrystals which measure from a few nanometers to a few hundred nanometers, and are particularly significant in optical detections due to their high quantum yield. Both streptavidin conjugated QDs 605 and magnetic nanobeads were separately coated with specific biotin‐conjugated anti‐L. monocytogenes antibody. The conjugated magnetic nanobeads were then mixed with L. monocytogenes culture dilutions. After immunomagnetic separation, the magnetic nanobeads‐L. monocytogenes conjugates were mixed with conjugated QDs. Unattached conjugated QDs were removed using immunomagnetic separation. A fluorescence spectrometer was used to measure the fluorescence of the complexes of magnetic beads‐L. monocytogene‐QDs. Results indicated that this method could detect L. monocytogenes at a concentration of 2–3 cfu/mL in a pure culture. A linear co‐relationship was found between the fluorescence intensity and L. monocytogenes in a range of 100–107 cfu/mL. The total detection time was 1.5 h.
DETECTION OF SALMONELLA ENTERITIDIS IN SHELL EGG CONTENTS BY IMMUNOMAGNETIC CAPTURE AND TIME‐RESOLVED FLUORESCENCE1
Authors: TU SHU‐I , GEHRING ANDREW , PAOLI GEORGE C. 
Published: April 2007

ABSTRACT A sandwich method was developed for the detection of Salmonella in shell egg contents. Different outbreak strains of Salmonella were used to inoculate shell egg contents at levels between 1 and 25 cfu/egg. Spiked eggs were then mixed with proper enrichment media before incubation at 37C for 4–20 h. After enrichment, the bacteria were first captured by the use of immunomagnetic beads (IMBs) coated with anti‐Salmonella antibodies. The captured bacteria were further labeled with samarium (Sm)‐conjugated anti‐Salmonella antibodies. Sandwiched Salmonella were then treated with fluorescence enhancement solution that contained strong Sm chelators. The processes ranging from IMB capture to Sm chelation were performed using an automated KingFisher apparatus (Thermo Fisher Scientific, Inc., Waltham, MA). The fluorescence intensity of chelated Sm was then measured by time‐resolved fluorescence (TRF). Using this approach, the presence of ∼1 cfu of outbreak strains of Salmonella Enteritidis per egg (∼50 g of egg content) could be detected after enrichment for 20 h at 37C. For higher levels of S. Enteritidis contamination, e.g., 10 cfu/50 g of egg content, the enrichment time could be reduced to 5 h at 37C. Thus, depending on desired sensitivity, the whole detection process could be completed within either an 8‐h shift or 24 h. The results demonstrated that a combination of IMB capture and TRF measurement could be a rapid and sensitive method for S. Enteritidis detection in eggs.
MOTIVATIONS FOR PRODUCT CONSUMPTION: APPLICATION OF A PROBABILISTIC MODEL TO ADOLESCENT SMOKING
Authors: ENNIS DANIEL M. , ROUSSEAU BENOIT 
Published: April 2007

ABSTRACTThis paper describes a method that can be used to investigate consumers’ reported reasons for using a particular product. This method is applied to ratings of degree of agreement with statements about reasons for product use. The method is illustrated using data on self‐reported reasons for smoking among adolescents. The approach used is based on a probabilistic model of similarity (Ennis et al. 1988) and provides a display of the density of respondents’ individual motivations concurrent with their perceptions of the statements. Factor analysis and its derived factor scores provide complementary information which is used to understand the interdependence of smoking motivations with the age of respondents and their degree of smoking. The probabilistic similarity model has many applications in studying consumer motivations such as those involved in the consumption of particular food and personal care products.
SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA
Authors: DROBNA ZUZANA , WISMER WENDY V. , GOONEWARDENE LAKSIRI A. 
Published: April 2007

ABSTRACTAstringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitterness and sourness of each were profiled using computerized time‐intensity and compared with the astringent intensity of a standardized brew of black tea. The differences in temporal profiles of potential reference standards across taste attributes were evident and intensity ratings were found to be dependent upon the stimulus and its concentration. Both concentrations of tannic acid were evaluated as the highest in perceived bitterness. For the juices, a strong sour taste was perceived in addition to astringency. It was concluded that the best reference standard for the astringency of black tea is a solution of 0.7 g/L alum as it is low in perceived bitterness and sourness.
INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF‐LIFE OF DARK CHOCOLATE
Authors: NATTRESS L.A. , ZIEGLER G.R. , HOLLENDER R. , PETERSON D.G. 
Published: April 2007

ABSTRACTThe addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P < 0.05) influenced by the addition of up to 10% hazelnut paste. The shelf‐life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements.
FRESHNESS IN ORAL CARE: ATTRIBUTES AND TIME‐DEPENDENCY OF A MULTIDIMENSIONAL, DYNAMIC CONCEPT
Authors: WESTERINK JOYCE , KOZLOV SLAVA 
Published: April 2007

ABSTRACTThis article describes an exploration of the concept of ‘oral freshness’ for as far as it is important in oral care. It intends to consider the most important mouth sensations and cognitive connotations, including (but not restricted to) the well‐known effect of menthol in toothpaste.Two aspects were given attention:(1) The attributes that together form the concept of oral freshness were investigated using a ‘personal construct approach’(Kelly 1955). This method consists of unbiased, structured interviews with subjects, and ultimately yields attribute dimensions that the subjects have in common.(2) The intensity of the freshness sensation over time was investigated using the Time‐Intensity method. Subjects gave repeated freshness judgments every few seconds after the intake of a freshness‐related stimulus, and continued to do so after the stimulus had left their mouth. In addition we asked for ‘overall’ freshness judgments directly after the TI‐measurements and after 2 months.The results confirm that ‘oral freshness’ is a complex concept. We identified 6 attributes, some of which were perceptual/physiological and some cognitive in nature: ‘water’‐ness, cool/cold‐ness, taste (menthol‐ness), clean‐ness, smell, energy (texture and touch, e.g., bubbles). Different persons will generally give different importance weights to each of these 6 attributes.Time‐intensity measurements show that temperature, menthol‐content and, to some extent, the presence of bubbles (energy) influence the momentous sensation of freshness. It appears, however, that in the way freshness is remembered after a few months, mainly cleanness and taste (menthol‐ness) are important. Apparently, people tend to value (temporary) sensory input during the actual freshness experience, but tend to remember the freshness result in the longer run.
RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS
Authors: CHUNG SEO‐JIN , HEYMANN HILDEGARDE , GRÜN INGOLF U. 
Published: April 2007

ABSTRACTThe effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse (“S”) and carbohydrate based FR, Litesse (“L”) either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing “L” were closer to the full‐fat (12%) ice cream than those with “S”. The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.
OPTIMIZATION OF A CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (RSM)
Authors: CHU C.A. , RESURRECCION A.V.A. 
Published: April 2007

ABSTRACTResponse surface methodology was used to optimize formulations of chocolate peanut spread. Thirty‐six formulations with varying levels of peanut (25‐90%), chocolate (5‐70%) and sugar (5‐55%) were processed using a three‐component constrained simplex lattice design. The processing variable, roast (light, medium, dark) was also included in the design. Response variables, measured with consumers (n = 60) participating in the test, were spreadability, overall acceptability, appearance, color, flavor, sweetness and texture/mouthfeel, using a 9‐point hedonic scale. Regression analysis was performed and models were built for each significant (p < 0.01) response variable. Contour plots for each attribute, at each level of roast, were generated and superimposed to determine areas of overlap. Optimum formulations (consumer acceptance rating of ≥ 6.0 for all attributes) for chocolate peanut spread were all combinations of 29‐65% peanut, 9‐41% chocolate, and 17‐36% sugar, adding up to 100%, at a medium roast. Verification of two formulations indicated no difference between predicted and observed values.
ASSOCIATION OF STRAWBERRY YOGURT SENSORY PROPERTIES WITH PRODUCT COMPOSITION BY PROCRUSTES ANALYSIS
Authors: GÁMBARO ADRIANA , GIMÉNEZ ANA MARÍA , VARELA PAULA , DE PENNA EMMA WITTIG 
Published: April 2007

ABSTRACTThe flavor of eight samples of commercial strawberry yogurt was studied by Free‐Choice Profile analysis (FCP). Generalized Procrustes Analysis (GPA) applied to FCP allowed differentiation between samples and highlighted flavor attributes responsible for the observed differences. The relation between sensory and physicochemical datasets was studied by means of GPA. Those samples with higher carbohydrate content were perceived as sweeter, having stronger strawberry flavor, and with more dairy and yogurt flavors. Samples with higher titratable acidity, ash and protein content were perceived as more acidic and higher in intensity of “faulty” or “defective” flavors. Higher moisture content was associated with lower intensity of “dairy” flavors (creamy, dairy, and yogurt) and greater intensity of rancid flavor. It is concluded that, though not often used to this end, GPA is a suitable method to study the relationship of sensory and instrumental measurements.