Search results for "Past"

showing 10 items of 931 documents

Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing

2012

A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of …

Hot TemperatureFood HandlingESTADISTICA E INVESTIGACION OPERATIVABiological AvailabilityTocopherolsBioaccessibilityMilk- and soy-based fruit beveragesAscorbic AcidIn Vitro TechniquesMatrix (chemical analysis)BeveragesLow pasteurizationPressureHigh-pressure processingAnimalsFood scienceCarotenoidchemistry.chemical_classificationChemistrySoy FoodsGeneral ChemistryAscorbic acidCarotenoidsMilkFruitAscorbic acidChristian ministryGeneral Agricultural and Biological SciencesBiological availability
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Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

2019

The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…

Hot TemperatureFood HandlingUltraviolet Raysmedia_common.quotation_subjectPasteurization01 natural sciencesAnalytical Chemistrylaw.invention0404 agricultural biotechnologylawUltraviolet lightFood QualityQuality (business)media_common2. Zero hungerLythraceaebusiness.industry010401 analytical chemistry04 agricultural and veterinary sciencesGeneral MedicinePomegranate juice ; Ultraviolet light ; High-pressure processing ; Ultrasound ; Pulsed electric field ; Cold plasma040401 food science0104 chemical sciencesBiotechnologyFruit and Vegetable JuicesFood productsPasteurizationbusinessFood ScienceFood chemistry
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Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices.

2020

The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for …

Hot TemperatureNatural antimicrobialsSwineved/biology.organism_classification_rank.speciesMicrobiologiaHurdle technologyPasteurizationGreen tea extractmedicine.disease_causeAliments MicrobiologiaMicrobiologyAntiviral Agentslaw.inventionFood safetyCell LineFoodborne Diseases03 medical and health sciencesMiceSpecies SpecificitylawmedicineAnimalsHumansFood science030304 developmental biologyInfectivity0303 health sciencesTea030306 microbiologyChemistryved/biologyPlant ExtractsNorovirusGeneral MedicineAntimicrobialFruit and Vegetable JuicesCell cultureNorovirusHurdle technologyPasteurizationVirus InactivationHepatitis A virusFood ScienceMurine norovirusInternational journal of food microbiology
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Effect of pasteurization on the bactericidal capacity of human milk.

2008

The use of human milk in milk banks requires thermal processing to eliminate microbiological hazards. An evaluation is made of the stability of overall human milk bactericidal capacity following 2 modalities of thermal pasteurization: 63°C/30 minutes and 75°C/15 seconds. Ten milk samples (mature milk) were analyzed. In each sample, the effect of both thermal treatments on bactericidal capacity against Escherichia coli was evaluated in relation to the capacity of fresh milk (control). All the samples analyzed possessed bactericidal capacity. Human milk pasteurization induced a significant loss of this capacity that was more pronounced after high-temperature treatment than after low-temperat…

Hot TemperatureTime FactorsMilk HumanChemistryFood HandlingColony Count Microbialfood and beveragesObstetrics and GynecologyPasteurizationAntimicrobiallaw.inventionMicrobiologyAnti-Bacterial AgentsFresh milkfluids and secretionsMilk BankslawEscherichia coliHumansFemaleFood scienceMilk BanksMature milkJournal of human lactation : official journal of International Lactation Consultant Association
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Metallic lead recovery from lead-acid battery paste by urea acetate dissolution and cementation on iron

2009

Abstract A suitable hydrometallurgical and environmentally friendly process was studied to replace the currently used practices for recycling lead-acid batteries via smelting. Metallic lead was recovered by cementation from industrial lead sludge solutions of urea acetate (200 to 500 g/L) using different types of metallic iron substrates (nails, shaving or powder) as reducing agents. Under specific operating conditions, up to 99.7% of lead acid battery paste, mainly composed of PbSO4, PbO2 and PbO·PbSO4 species, was converted to metallic lead.. The conversion of the metallic lead and rate of the cementation reaction were strictly dependent on the type of iron substrate used as the reductant…

HydrometallurgyChemistryMetallurgyUrea acetateMetals and AlloysIndustrial and Manufacturing EngineeringLead recoveryIron powderMetalIron reductantReaction rate constantSettore ING-IND/23 - Chimica Fisica ApplicataChemical engineeringvisual_artCementation (metallurgy)SmeltingMaterials Chemistryvisual_art.visual_art_mediumLead acid battery pasteLead–acid batteryDissolutionCementation
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The community conserved landscape of the Borana Oromo, Ethiopia

2011

Purpose - This paper seeks to describe an attempt to assess at the local level the progress that has been internationally achieved in recognition of community and indigenous rights, and of indigenous and community conserved areas. An action-research exercise was implemented in Ethiopia with a mobile indigenous people of evaluating customary as well as government-led governance of the environment, with the objective of strengthening the capacity of the Borana-Oromo to conserve their landscape. Design/methodology/approach - This paper is based on collaborative research implemented by the authors in 2002 while SOS Sahel Ethiopia was introducing collaborative forest management, and on a 2007 ac…

ICCAbiodiversity conservationSettore M-DEA/01 - Discipline Demoetnoantropologichelandscape approachlivelihoodspastoralism
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Nordic Section of NICE (Vala Network) Established Summer School on the Use of ICT in Guidance and Counselling

2017

ICTopastusneuvonta
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Toward a holistic understanding of pastoralism

2021

Pastoralism is globally significant in social, environmental, and economic terms. However, it experiences crises rooted in misconceptions and poor interdisciplinary understanding, while being largely overlooked in international sustainability forums and agendas. Here, we propose a transdisciplinary research approach to understand pastoralist transitions using (1) social, economic, and environmental dimensions, (2) diverse geographic contexts and scales to capture emerging properties, allowing for cross-system comparisons, and (3) timescales from the distant past to the present. We provide specific guidelines to develop indicators for this approach, within a social-ecological resilience anal…

INDICATORSDYNAMICSgradientsParticipatory methods010504 meteorology & atmospheric sciencesmedia_common.quotation_subjectPastoralismENVIRONMENTAL KUZNETS CURVE010501 environmental sciencesECOLOGICAL KNOWLEDGE01 natural sciences615 History and ArchaeologyMANAGEMENTEarth and Planetary Sciences (miscellaneous)laiduntaminenSociologyTraditional knowledgeEnvironmental planningpaimentolaisetsustainability dimensions1172 Environmental sciencesglobal change0105 earth and related environmental sciencesGeneral Environmental Sciencemedia_commonSustainable development5203 Global Development Studieskestävä kehitysCOPRODUCTIONglobalisaatioRESILIENCEPOLICYrangelandsindicatorsCoproductionParadigm shiftSustainabilityekologinen kestävyysSUSTAINABLE DEVELOPMENTNOMADIC PASTORALISTSsosiaalinen kestävyyspaimentolaisuusPsychological resiliencetraditional knowledgeGrazing managementindikaattoritpastoralism
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ES un ASV kiberdrošības politikas veidošanas salīdzinājums laika posmā 2016.-2020. gadam

2021

Darbā tiek aplūkotas ES un ASV kiberdrošības politikas izmaiņas laika posmā 2016.-2020.gadam. Kā mērķis tiek izvirzīta kiberdrošības politikas veidošana ASV un ES pēc 2016.gada ASV prezidenta vēlēšanām, lai noskaidrotu, kā un vai attiecīgais notikums ir ietekmējis. Lai to paveiktu, tiek izvirzīti vairāki darba uzdevumi, t.sk. ASV un ES kiberdrošības politikas analīze laika posmā 2016.-2020.gadam. Izpētes jautājums: kā kiberuzbrukums 2016.gada ASV vēlēšanām ir izmainījis ASV un ES kiberdrošības politiku personas datu aizsardzības, tīmekļa lapu darbības un IT drošības un elektroniskā pasta drošības jomās, uz kuru tiek gūta atbilde. Bakalaura darba teorētiskajai bāzei ir izvēlēta drošībiskošan…

ITkiberdrošībae-pastspersonas datu aizsardzībaPolitikas zinātnetīmekļa lapas
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L'idrochinesiterapia nel recupero dell'arto superiore dopo allungamento dei flessori del gomito e asportazione di paraosteoartropatia di spalla in so…

2007

La spasticità, oltre a determinare alterazioni dei fisiologici schemi di movimento, siaccompagna a complicanze musoclo- scheletriche per le quali spesso si ricorre all'intervento chirurgico. La riabilitazione, partendo da un'accurata valutazione pre e postoperatoria del malato, da un lato mira al recupero e al mantenimento dell'articolarità, dall'altro al ripristino della motilità volontaria e della destrezza dei movimenti. L'idrochinesiterapia offre evidenti vantaggi nel trattamento di questi soggetti. In questo lavoro si espone la nostra esperienza su un paziente di 38 anni con esiti di trauma cranio-encefalico sottoposto dapprima ad intervento chirurgico sull'arto superiore ed in seguito…

Idrochinesiterapia spasticità arto superiore spalla gomito.Hydrokinesisterapy spasticity upper limb shoul - der elbowSettore MED/34 - Medicina Fisica E Riabilitativa
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