Search results for "dai"
showing 10 items of 1678 documents
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
2019
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Noneth…
Contents of vitamins B1, B2, B6, and B12 in pork and meat products
2001
The concentration of B vitamins (B(1), B(2), B(6), and B(12)) was determined in three pork muscles (Longissimus dorsi, loin; Biceps femoris, ham; and Triceps brachii, shoulder) and in pork and other meat products (cooked, pickled, and cured), of importance because they are consumed in high quantities. The results were compared with values reported by other authors and their contribution to the daily intake of these vitamins estimated. This showed that pork provides, on average, 97, 25.8, 35/43.7 (men/women), and 37% of the RDA (Recommended Dietary Allowances) for vitamins B(1), B(2), B(6), and B(12), respectively.
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
2018
International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…
Concentration of ochratoxin A in wines from supermarkets and stores of Valencian Community (Spain)
2004
Ochratoxin A (OTA) is a mycotoxin produced by fungi species belonging to the genera Aspergillus and Penicillium being isolated in alcoholic beverages. The aim of this work is developed and applied a procedure for the analysis of OTA in wines. An analytical method based on immunoaffinity column (IAC) for clean-up, liquid chromatography with fluorescence detection (LC-FD), and LC-FD after of OTA methylation was used to determine the occurrence of OTA in wines. Recoveries of this mycotoxin spiked to red wines at 0.5 ng/ml level were >90% with an average of relative standards deviations of 4%. Furthermore, 116 wine samples from designation of origin (DO) and three samples from food stores of Va…
Exposure assessment to ochratoxin A from the consumption of Italian and Hungarian wines
2005
Abstract A total of 267 wine samples including 19 dessert, 186 red, 11 rose and 51 white produced mostly in the years 1997–2002 in Italian and Hungarian regions were analyzed for ochratoxin A (OTA) using inmunoaffinity column (IAC) clean-up and HPLC with fluorimetric detection. None of Hungarian wine samples were contaminated with this mycotoxin. For Italian red wines, 84% of the samples were positive for OTA ranged from 0.01 to 4.00 ng/mL. Furthermore, OTA was detected in 63% of dessert, in 56% of rose and in 19% of white wine samples ranged from 0.01 to 1.64, from 0.01 to 1.04 and from 0.01 to 0.21 ng/mL, respectively. A study of OTA daily exposure assessment in Italian wines was also car…
Singular points of electrochemical impedance function
2004
A model of EIS response for a system with two consecutive monoelectron transfers is developed in this work. Relevant information on the mechanism of these electrochemical systems is provided by the parametrical identification of the theoretical faradaic impedance function. The kinetic parameters of this model are easily calculated through the calculus of the characteristic points of this function. This calculus allows to interpret the metals anodic dissolution according to the reaction mechanism and, therefore, allows us to establish easily the kinetic and thermodynamic behaviour of these systems with respect to any experimental parameter.
Kinetics of zinc anodic dissolution from the EIS characteristic points
2003
A possible faradaic impedance function for the complex mechanism of metals electrodissolution across two consecutive electrotransferences has been developed in this work. The analysis of this function provides some characteristics points from which it is possible to calculate kinetic parameters of these processes. The dependence of these parameters on the potential has been studied in the case of Zn. These ones have been interpreted in terms of changes in the controlling stages of the overall rate of reaction. Keywords: EIS simulation, Zinc anodic dissolution, Kinetic constants and electron transfer
Unterstützung klinisch-administrativer Aufgaben durch Personal Digital Assistants (PDAs) - Möglichkeiten und Grenzen
2001
Personal digital assistants (PDAs) are increasingly used by many professional and private users. They replace and combine common calendars, directories, to-do-lists and much more. Supplemented by useful additional software they can assist the clinician in his daily routine work. This concerns typical medical information as well as administrative work but gets more importance with regard to the planned introduction of diagnosis related groups in Germany however. Exact coding of medical performance is essential for this future invoice system. How PDAs can be used convenient in this respect will be shown with examples from our department.
Zvaigžņotā Debess: 2009, Vasara (204)
2009
Contents: E.Conners. The Trojan Asteroids ; V.Šmēlings. Men on the Moon! ; E.Bervalds. Astronomical Domes and “Sauna” ; Z.Alksne, A.Alksnis. Sakurai’s Object Fails to Escape Own Dust ; Z.Alksne, A.Alksnis. R CrB Stars Surrounded by Dust Clouds ; M.Gills. April Started with Astronomy ; A.Alksnis. First Stamps Dedicated to Astronomy by Latvia’s Post-Office ; I.Pundure. Arturs Balklavs and Astronomy of Latvia (till 1969) ; M.Sudārs. Satellite Collisions – What Threat Do They Pose? ; I.Vilks. Dwarf Planets Names in Latvian ; Announcement on the 2nd International Symposium on Dark-sky Parks: 14-19 September 2009, Slovenia ; A.Andžāns. The Best Way to Fight Darkness Is to Switch on Light (Intervi…
Zvaigžņotā Debess: 2008, Vasara
2008
Latvijas Zinātņu akadēmija, Latvijas Universitāte