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Growth of Leuconostoc citrovorum in skimmilk with and without additivesGoel, Mahesh Chandra, January 1970 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Utilização de antibiótico probiótico, prebiótico, simbiótico e gluconato de sódio sobre o desempenho e características de carcaça de suínosBarbosa, Luís Carlos Garibaldi Simon [UNESP] 14 December 2007 (has links) (PDF)
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barbosa_lcgs_me_araca.pdf: 554539 bytes, checksum: 0766895c1cd1e6d2edec825479495bda (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O objetivo do trabalho foi o de verificar o efeito de um antibiótico, probiótico, prebiótico, simbiótico e do gluconato de sódio como promotores do crescimento de suínos no período de 28 a 142 dias de idade, envolvendo as fases de creche, crescimento e terminação. O delineamento experimental foi inteiramente casualizado envolvendo 7 tratamentos: controle- ração basal (controle negativo); ração basal + avilamicina (10ppm); ração basal + probiótico; ração basal + prebiótico; ração basal + simbiótico; ração basal + gluconato de sodio; ração basal + probiótico e gluconato de sódio. Foram utilizados 112 leitões desmamados aos 21 dias de idade, distribuídos em 28 baias suspensas com quatro leitões (duas fêmeas e dois machos castrados) em cada gaiola (unidade experimental) e quatro repetições por tratamento. Aos 71 dias de idade os animais foram transferidos para as baias de crescimento e terminação mantendo os mesmos grupos de animais formados na creche, permanecendo ate o dia de saída para o abate. Quanto às características avaliadas não houve diferença estatística entre os tratamentos, porem, pode-se concluir que no período de 28 a 142 dias de idade, o simbiótico se mostrou mais eficiente, apresentando os melhores resultados de ganho de peso e conversão alimentar. Em seguida, o tratamento com adição do probiótico + gluconato de cálcio, prebiótico e probiótico foram mais eficientes quando comparado ao tratamento controle e ao tratamento com adição de avilamicina. A utilização dos aditivos avaliados, com função de promotor de crescimento, para suínos nas fases de creche, crescimento e terminação, não comprometeu as características de carcaça e de desempenho dos animais. / One experiment was conducted to evaluate the effect of an antibiotic, probiotic, prebiotic, symbiotic and sodium gluconate as qrowth promoters of swine from 28 to 142 days of age, involving nursery, growing and finishing phases. The experimental design was completely randomized, involving 7 treatments: control basal diet; basal diet + avilamycin(10ppm), basal diet + probiotic, basal diet + prebiotic, basal diet + symbiotic, basal diet + sodium gluconate, basal diet + probiotic and sodium gluconate. One hundred and twelve weaned piglets were used at 21 days of age, distributed in 28 pens with four piglets (two females and two castrated males) in each cage (experimental unit) and 4 replicates of treatment. At 71 days of age, the animals were transferred to the growing and finishing pens keeping the same animal groups formed in nursery, remaining until the slaughter leaving day. The evaluated characteristics did not show statistics difference between the treatments, however, it is concluded that at 28 to 142 days of age, the symbiotic showed more efficient, presenting the best results in weight gain and feed conversion. After that, the probiotic + sodium gluconate addition treatment, prebiotic and probiotic showed best results when compared with the control treatment with avilamycin addition. The evaluated additives used, with growth promoter function, for swine in nursery, growing and finishing phases, did not compromise the characteristics of carcass and performance of the animals.
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Bezpečnost vybraných doplňků stravy z pohledu přítomnosti přídatných látek IV. / Safety of selected dietary supplements with regard to the content of food additives IV.Tížková, Jana January 2014 (has links)
DIPLOMA THESIS: Safety of selected dietary supplements with regard to the content of food additives SOCIAL AND CLINICAL PHARMACY DEPARTMENT, FACULTY OF PHARMACY IN HRADEC KRÁLOVÉ, CHARLES UNIVERSITY IN PRAGUE AUTHOR: Jana Tížková SUPERVISOR: PharmDr. Jitka Pokladníková, Ph.D. INTRODUCTION: Usage of dietary supplements is increasing each year. But with this trend there are also concerns about their possible damaging influence, mostly due to present food additives. I have decided to map safety of dietary supplements from food additives point of view, because of spare information about their potential harmfulness. OBJECTIVE: Goal of this work is to evaluate safety of bestselling immune system support according to food additives that they contain and analysis of most commonly occurring harmful additives influence on human health. METHODOLOGY: List of bestselling dietary supplements was gathered from one of pharmaceutical chain brand. Data came from diverse list of dietary supplements, from which I have chosen those with supporting effect on immune system. They contain mostly substances gathered from Echinacea plants, specifically Echinacea angustifolia, pallida, purpurea, mushroom Pleurotus ostreatus, also those containing Probiotics, Royal jelly and mixture of oligosaccharides, nucleotides and...
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Účinnost a bezpečnost vybraných doplňků stravy / Effectiveness and safety of selected dietary supplementsSmolíková, Kateřina January 2014 (has links)
Effectiveness and safety of selected dietary supplements Department of Social and Clinical Pharmacy, Faculty of Pharmacy in Hradec Králové, Charles University in Prague Student: Kateřina Smolíková Tutor: PharmDr. Jitka Pokladníková, Ph.D. Introduction: The market for dietary supplements in recent years has seen a noticeable upswing and supplements become for some people part of their daily lives, which could mean potential risks. Objectives: To assess the effectiveness and risks of selected dietary supplements containing Vaccinium macrocarpon, Serenoa repens, Cimicifuga racemosa, Glycine max and Silybum marianum. At the same time, the aim of this work was to evaluate the safety of selected supplements from the point of view of content of additives, check undesirable effects of harmful additives and compare them with the identified undesirable effects of medicinal plants. Methods: Efficacy and safety were assessed on the basis of scientific studies. It has been rated 5 best-selling groups of food supplements in 2011. The list of 100 best-selling nutritional supplements in the Czech Republic were given to us by one pharmacy chain. From the most selling supplements was made a list of the most frequently occurring substances content which was sent to the Ministry of Health with a request to add...
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Bezpečnost vybraných doplňků stravy z pohledu přítomnosti přídatných látek I. / Safety of selected dietary supplements with regard to the content of food additives I.Rohlíková, Martina January 2014 (has links)
Safety of the selected food supplements in terms of the presence of additives Additives are commonly present not only in food, but also in food supplements. Safety of these substances remains a question. The aim of the theses is to evaluate the safety of the best selling supplements in the Czech Republic in the year 2011 from the viewpoint of additives and constituents. Given the scale of researched products, I focused on products strengthening the cardiovascular system containing omega 3 fatty acids , garlic, coenzyme Q 10 and lecithin. As a source of information about the content and the presence of additives, the data from the Ministry of Health and the Information System decision of the Chief Hygienist (IS RoHy) were used. The safety evaluation of additives was carried out on the basis of the available methodology for consumers. Information about adverse effects of additives and content substances were searched using information databases Martindale , Reprotox, AltMedDex, Drugdex, National Center for Complementary and Alternative Medicine (NCCAM), IPCS INCHEM, PubMed independent commission database JECFA Joint FAO / WHO Expert committee on Food additives. Descriptive statistics was used. Of the large number of products (97), 5 products were classified as safe and 92 as products harmful to...
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Bezpečnost vybraných doplňků stravy z pohledu přítomnosti přídatných látek II. / Safety of selected dietary supplements with regard to the content of food additives II.Jajtnerová, Renáta January 2015 (has links)
SAFETY OF THE SELECTED FOOD SUPPLEMENTS FROM VIEWPOINT OF THE PRESENCE ADDITIVES. Student: Renáta Jajtnerová Tutor: PharmDr. Jitka Pokladníková, Ph.D. Department of Social and Clinical Pharmacy, Faculty of Pharmacy in Hradec Králové, Charles University in Prague Introduction: Nowadays the additives are absolutely common part of our life and we encounter with them almost daily. We can find them not only in food but also in drugs or various food supplements. Their safety is often discuss and the opinions of individual experts are often different. Objective: The aim of this work is to evaluate the safety of food supplements in terms of the presence of food additives and their possible interactions with substances. The evaluation concern food supplements which occurred on the Czech market in 2011. Because the number of food supplements on our market is very high, I focused only on the supplements used for the support joints and for the treatment of osteoarthritis. Methodology: One of the pharmaceutical chains provided for us the list of best- selling products and the complete list of products we received from the Ministry of health. Than the composition of these supplements was sought on the Information system decision of the chief hygienist (Is RoHy) alternatively in the pharmacy or directly from the...
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Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in childrenShum, Cheuk-wai., 沈卓慧. January 2012 (has links)
Attention-deficit hyperactivity disorder (ADHD) is a developmental disorder of inattention, impulsivity and hyperactivity. It is the most commonly diagnosed psychosocial problems in childhood with continuing impact into adulthood. This systematic review aims to identify the role of food additives, specifically artificial food coloring, in ADHD and its symptoms. PubMed, Sciencdirect, Cochrane Library and Google Scholar databases (1991-April 2012) were searched, which was supplemented by manual searches of the reference lists. Seven randomized or quasicontrolled trials of elimination diet were summarized. Six of these studies showed artificial food coloring was positively associated with ADHD and its symptoms. This review provides some evidence that artificial food coloring plays a role in ADHD and its symptoms. However, the studies reviewed only showed behavioral improvement after eliminating certain type of artificial food coloring, which does not imply artificial food colorings cause ADHD. Additionally, small sample size, inconsistent definition of artificial food colouring, subjectively reported ADHD using various assessment tools, and possibly publication bias limit the generalizability of the findings. If causal, reducing the intake of artificial food coloring could provide an alternative treatment of ADHD in the future. Understanding the mechanism underlying the association may provide insights into the developmental origins of ADHD. / published_or_final_version / Public Health / Master / Master of Public Health
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Components of bovine plasma that enhance gel strength in Pacific whiting surimiPeters, Margo Y. 17 November 1995 (has links)
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to prevent this
reaction, and enhance gel strength in PW surimi. The objective of this study was to
determine the effective components of bovine plasma that enhance gel strength in PW
surimi.
Five bovine plasma fractions were evaluated for components that contribute to gel
strength enhancement in PW surimi. Fraction I, which consists mostly of fibrinogen and
albumin, was found to also contain plasma transglutaminase (PTGase) activity. Part of
fraction I gel-enhancing ability may be attributed to an unknown component which
inhibited papain independently of Ca²⁺ and inhibited 40% of surimi proteolytic activity.
Fibrinogen or albumin did not inhibit papain activity or enhance gel strength of surimi.
For fraction I-S, which is a more concentrated PTGase fraction, gel-enhancement of PW
surimi was completely dependent on the presence of Ca²⁺. Autolytic inhibitory activity
of fraction I-S in surimi was completely eliminated by the presence of Zn²⁺. Fraction
II+III (1%) inhibited over 50% of surimi autolytic activity and displayed a small amount of PTGase activity. Fraction II+III (1%) gel enhancing abilities were low when
compared to the other fractions and BPP, and only slightly effected by EGTA. Fraction
IV (1%), which contains approximately 50% albumin and 15% α₂-macroglobulin,
inhibited over 70% of surimi autolytic activity. It enhanced gel strength at a 1% (w/w)
concentration when set for 20 hr at 4°C before cooking, and was not affected by EGTA.
This fraction displayed no apparent PTGase activity. Fraction IV-1 (1%), which contains
approximately 20-30% α₂-macroglobulin, gel strength enhancement surpassed the other
fractions and BPP when set for 20 hr at 4°C and 2 hr at 25°C before being cooked at
90°C for 15 min. The gel strength enhancing abilities of fraction IV-1 were
significantly affected by EGTA. Fraction IV-1 (1%) inhibited over 80% of surimi
proteolytic activity. The gel strength of 1 mM (0.03%) E-64, which is a cysteine
protease inhibitor, was equivalent to that of BPP (1%) after setting at 4°C for 20 hrs
before cooking. E-64 (1 mM) inhibited 83% of the autolytic activity of PW surimi and
BPP (1%) inhibited 78%. These data indicate that a cysteine protease inhibitor can
increase gel strength, and suggests that BPP is acting as a cysteine protease inhibitor.
Ca²⁺ dependent gel strength enhancement was attributed to transglutaminase
(TGase) activity, both added PTGase and endogenous TGase. Gel strength enhancement
that was Ca²⁺ independent was attributed to cysteine protease inhibitors, specifically α₂-macroglobulin.
Overall, it was determined that gel strength in PW surimi was greatly
enhanced by both concentrated PTGase (I and I-S) and concentrated α₂-macroglobulin
(IV-1) fractions, with a combination of these fractions being most effective in gel
strength enhancement, when the surimi is first set at 4°C or 25°C before cooking at 90°C
for 15 min. These data suggest that the mechanisms of gel strength enhancement of BPP
are from cysteine protease inhibition, possibly from α₂-macroglobulin, and from crosslinking
of myosin in surimi from both added (PTGase) and endogenous TGase activity. / Graduation date: 1996
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Extrusion and physicochemical properties of soy-whey protein meat analogAdavalli, Sharat Chandra. January 2007 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 16, 2008) Includes bibliographical references.
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Effect of processing parameters on texture, composition and applicability of high protein dairy food a thesis /Shah, Maulik. Tong, Phillip S. January 1900 (has links)
Thesis (M.S.)--California Polytechnic State University, 2009. / Title from PDF title page; viewed on Apr. 21, 2009. "March 2009." "In partial fulfillment of the requirements for the degree of Master of Science in Agriculture." "Presented to the faculty of California Polytechnic State University, San Luis Obispo." Major professor: Phil Tong, Ph.D. Includes bibliographical references (p. 102-103). Also available on microfiche.
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