The present study was designed to achieve three goals: (1) to investigate some physical properties of the crude antimicrobial substance (lactobulgarican) produced by Lactobacillus bulgaricus, (2) to test the effect of several types of sugar present in the growth medium of L. bulgaricus on production of lactobulgarican, and (3) to purify and characterize the pure lactobulgarican. / Lactobulgarican was located extracellularly and was more active toward gram-negative than -positive organisms. It had an optimum pH of 4.0. It was reversibly inactivated at pH range of 5.0-12.0 but irreversibly inactivated at pH 1.0. At the optimum pH, lactobulgarican was highly thermostable. It was also stable to refrigerated storage up to 18 days. / Carbohydrate-free formula, with a given type of sugar added, was used to test the effect of sugar on lactobulgarican production. Among the sugars tested, glucose produced the lowest pH value and the largest inhibition zone under a short incubation period, i.e., 48-hours. Under a long incubation period, i.e., 96-hours, both glucose and lactose, at the same concentration, produced comparable results. A ninety-six hour incubation period was the best one among those tested. Fructose and sucrose were not fermented by L. bulgaricus, and did not produce any inhibition zones. / Reversed phase HPLC column was used to purify lactobulgarican. Lactobulgarican did not contain lactic acid or hydrogen peroxide. The UV spectrum of lactobulgarican produced two broad peaks at 198 and 274 nm. Negative and positive chemical ionization mass spectra produced peaks at m/e 181, 180, 163 and 179, 91, 88, 57, respectively. The biuret test for lactobulgarican was negative. Results from the UV and mass spectra indicated the possible presence of a hexose and a phenol-containing compound, possibly phenylalanine. The molecular weight of lactobulgarican was (LESSTHEQ) 507. / Source: Dissertation Abstracts International, Volume: 46-01, Section: B, page: 0012. / Thesis (Ph.D.)--The Florida State University, 1984.

Walnuts contained about 16.66% protein and 66.90% lipids. Linoleic (61.21%) and linolenic (13.81%) acids accounted for up to 75% of the total fatty acids in walnut lipids. The majority of walnut proteins were soluble in 0.1 M NaOH with a minimum solubility at pH 4. Albumins, globulins, prolamins, and glutelins respectively accounted for 6.81, 17.57, 5.33, and 70.11% of the total protein. Both protein solubility and electrophoretic analyses revealed glutelins to be the major walnut proteins. The total protein contained at least seven major polypeptides with estimated molecular weight range 19,590-21,830 and 33,340-37,150. Lysine was the first limiting essential amino acid in total proteins, globulins, and glutelins. Leucine and methionine plus cysteine were the limiting amino acids, respectively, for prolamins and albumins. Hydrophobic and acidic amino acids dominated the amino acid composition in all protein fractions. Minimum extractability of nitrogen at 0.5-1 M TCA represented the nonprotein nitrogen compounds in defatted walnuts. The nonprotein nitrogen values in walnuts ranged from 6.24 to 6.50% of the total nitrogen. Native or heat denatured walnut glutelins were easily hydrolyzed in vitro by the common digestive proteases. The tannin content of inshell and shelled walnuts was in the range of 889-1095 and 574.4-667.2 mg catechin equiv./100 g walnut, respectively. After three weeks of storage, walnut assayable tannins were reduced by about 20%. Blanched walnuts (BW) retained about 2% of assayable tannins, had a buttery-sweet taste, and rated less astringent then unblanched walnuts (UW). The astringency scores and tannin content of BW were correlated (r = 0.9249). / Source: Dissertation Abstracts International, Volume: 57-03, Section: B, page: 1526. / Major Professor: Shridhar K. Sathe. / Thesis (Ph.D.)--The Florida State University, 1996.

Source: Dissertation Abstracts International, Volume: 37-07, Section: B, page: 3331. / Thesis (Ph.D.)--The Florida State University, 1976.

Bakgrund År 2017 hade 164 170 personer över 65 år i Sverige hemtjänst. Cirka 30 % av alla över 70 år riskerar undernäring. Sverige har som mål att år 2025 vara bäst i världen på att använda välfärdsteknik för att främja hälsa. ”Nollvision undernäring” var en elektronisk tjänst som lanserades 2018 för att förebygga undernäring hos äldre. Syfte Att undersöka hemtjänstpersonals upplevelse av e-tjänsten Nollvision undernäring som en välfärdsteknik och ett eventuellt verktyg i det dagliga arbetet för att förebygga undernäring hos personer över 65 år i ordinärt boende. Metod Semistrukturerade kvalitativa intervjuer genomfördes med tre undersköterskor och ett vårdbiträde från fyra hemtjänstenheter i Stockholm. Materialet analyserades med hjälp av kvalitativ innehållsanalys. Resultat Hemtjänstpersonalen beskrev en digital trend och upplevde både för- och nackdelar med välfärdsteknik i det dagliga arbetet. Nollvision undernäring beskrevs som användarvänlig och ett bra verktyg för att förebygga undernäring. Vidare skildrades olika förutsättningar i personalgruppen för att arbeta med välfärdsteknik och e-tjänsten där teknisk ovana hos kollegor och en besvärlig nedladdning beskrevs. Ytterligare framkom vissa hinder för utbildning och teknisk kompetensutveckling på enheterna samt brist på gemensam tid i arbetsgruppen såväl som hemma hos brukaren. Deltagarna upplevde att vissa kollegor saknade intresse för arbetet och att det var svårt att få alla i personalgruppen att arbeta på samma sätt. Deltagarna ville arbeta mer med Nollvision undernäring och hade flera förslag för en lyckad implementering. Slutsats Hemtjänstpersonalen upplevde att Nollvision undernäring var ett bra verktyg för att förebygga undernäring. Samtidigt framkom vissa hinder för användningen av välfärdsteknik som försvårade implementeringen av e-tjänsten. Detta kan delvis bero på att en implementeringsprocess är komplex och att det endast gått sex månader sedan lanseringen vid tidpunkten för den här studien.

<p> The purpose of this project was to develop an experiment aimed at investigating the acceptability and willingness for consumers to adopt snacks formulated with cricket protein. As chips are commonly well-liked snacks, a commercialized chip product containing cricket protein would be used for the sensory evaluations. Three sensory evaluation tools were created to evaluate the perceptions of the participants: A 9-point hedonic scale test, paired-comparison test, and a Food Action Rating Scale test. A review of literature is included which demonstrates the history of entomophagy and the benefits associated with cricket protein consumption. Furthermore, the researcher provides current food trends of cricket protein. Overall, through extensive research, this project suggests that incorporating cricket protein into commonly well-liked snacks is uncommonly practiced; however, through increasing awareness of its benefits and with more food companies featuring cricket protein in products, perhaps in the near future eating bugs will be more common in Western society. </p><p>

Background Parents' attitude towards children's school meals is less studied, it can affect the children's attitude, how they relate to school meals and their intake. Objective To investigate parents' attitude towards school meals and whether it differs between men and women and depending on the level of education.  MethodA web-based survey of 16 questions was conducted and sent out on the Facebook platform. The target group was parents of school age children, 188 responses were collected. The results were analyzed in IBM SPSS version 25.0 by chi-two tests, Fischer's Exact Test and Mann Whitney U test.  Results It was a positive attitude towards school meals and the idea was that the school meal was healthy as well as a positive attitude towards the meal environment and serving. In terms of climate impact, participants primarily focused on the food waste and whether if it were locally produced. How it tasted and what the children ate was the main topic of discussion about school meal. Difference was seen between highly educated and none college / university education in how the general perception of school meal was in the parents' circles of friends when the highly educated were more positive. The men thought that the general attitude in their circles influenced their children's experience of school meals more than women thought. ConclusionParents had a positive attitude towards school meals regardless of sex or education level. The parents did not think so much about the school meals impact on the climate. The parents thought that the school meal overall was in line with what they consider to be a healthy meal, which means a good range of fruits and vegetables and a varied diet that is cooked from scratch.

The aim of this research is to propose an integrated framework (pre-production stage) based on critical examination of the impact of implementing QMS in the Chinese baby dairy product industry, with particular emphasis on its drivers, barriers, external issues and challenges, supply chain management, quality standards, legislation and regulations.

Early life heart rate (HR) and heart rate variability (HRV) reflect autonomic maturation. Intervention with n-3 long chain polyunsaturated fatty acids (LCPUFAs) during pregnancy favorably affects fetal HR and HRV; similar observations have been reported with infant n-3 LCPUFA intake. Infant HR and HRV have not been assessed in relation to maternal fatty acid status during pregnancy. Further, exposure to intrauterine inflammation may underlie these observations, although this hypothesis has not been tested. The aim of this observational study was to explore associations between maternal fatty acid and inflammatory status during pregnancy and infant HR and HRV. Simple linear and multiple regression were used to describe relationships for infant HR and HRV at 2 weeks, 4 months, and 6 months of age and: 1) maternal erythrocyte n-6 and n-3 fatty acids, 2) maternal plasma n-6 and n-3 endocannabinoids, and 3) maternal serum cytokines (interleukin-6, tumor necrosis factor-α), adipokine (adiponectin), and acute phase reactant (C-reactive protein) at 20, 24, 32, and 36 gestational weeks. Higher maternal n-3 fatty acid status, especially DHA, during pregnancy was inversely related to infant HR and positively related to HRV; the inverse was observed for n-6 fatty acids. Maternal n-3 endocannabinoids during pregnancy were inversely related with infant HR and positively related to infant HRV. Conversely, when the n-6:n-3 endocannabinoid ratio more heavily favored the n-6 endocannabinoid series, there was a positive and inverse association with infant HR and HRV, respectively. Limited associations between the other inflammatory biomarkers (interleukin-6, tumor necrosis factor-α, adiponectin, C-reactive protein) and infant HR/HRV were observed. As such, we cannot definitively conclude there is a link between intrauterine exposure to these biomarkers and infant autonomic development. These data build on existing literature evidencing a role for n-3 fatty acids in accelerating fetal and infant autonomic development and may indicate an anti-inflammatory role for n-3 endocannabinoids. This study is the first to examine potential relationships between maternal fatty acid status, maternal inflammation, and infant autonomic development. Further, this study is the first to examine endocannabinoids in relation to HR and HRV in any population.

Compatibility of mixed cultures of Streptococcus lactis and Streptococcus cremoris we e studied by the phage tracer technique in 10% nonfat dry milk and a whey-based phage inhibitory medium. Methods of membrane dialysis and differential enumeration were tried and abandoned. Dominance occurred in nonfat dry milk and in the whey-based medium during a continuous fermentation period within a pH range 6.8 to 5.2. The dominance pattern of two-strain combinations in 10% nonfat dry milk was different from that in the whey-based media. Dominance varied from one strain to another in no consistent sequence in some combinations. Dominance patterns of combinations were compared with patterns of stimulation and inhibition.

Commercial plantings of tomato hybrids will give increases in earliness and yield because of hybrid vigor, but seed costs become a limiting factor. The necessity of hand-pollination makes the production of first generation hybrid tomato seed a costly enterprise. Failures of fruit set and seed development in artificially pollinated tomatoes are two contributing causes for the increased cost of F1 seed. The purpose of this investigation is to study some basic factors influencing these failures and to find ways of increasing fruit set and number of seeds per fruit. The scope in addition to the field studies described includes a review of the literature on tomato pollination and pollen-tube growth, fruit set, and seed development. These studies were designed to indicate how varietal differences and time of pollination affect fruit set and seed development of the tomato. The significance of this report is that the date herein can be used as a basis for a better understanding of the reproductive phases of the tomato plant. They may also be used as a guide in the development of an F1 hybrid tomato seed industry.