Erythromelalgia is a rare clinical syndrome characterized by heat, redness and intermittent pain in the extremities, being most frequent the bilateral development in the lower extremities. Local cooling brings relief to symptoms, while heating, physical exercises and use of stockings/socks intensify the discomfort. This condition can be primary or idiopathic or secondary to haematological disorders and vascular inflammatory and degenerative diseases. It is reported the case of an eighteen-year-old male who presented, at the early age of two, development of the symptoms of erythema, heat and pain followed by desquamation of hands and feet, in outbreaks, with intervals 4 to 5 years long between the crises.

Thesis (Ph. D.)--University of Washington, 2000. / Vita. Includes bibliographical references (leaves 135-155).

Dissertation (Ph.D.)--University of South Florida, 2006. / Title from PDF of title page. Document formatted into pages; contains 66 pages. Includes vita. Includes bibliographical references.

Indiana University-Purdue University Indianapolis (IUPUI) / New products are frequently developed for bonding brackets. This continuum brings about incessant studies attempting to prove or disprove their value. The need to compare the results of bond failure studies is made difficult if not impossible by the variation of published testing methods. The purpose of this study is to compare the differential effects of thermocycling, as a lab protocol, on three debonding techniques, shear-peel, tension, and torsion when using a traditional orthodontic resin adhesive. A standard orthodontic resin, Transbond™ XT (3M Unitek, Monrovia, CA) was used to bond 102 flattened 0.018-inch stainless steel brackets (3M Unitek) to flattened bovine incisors. Two step acid etching and priming (37 % phosphoric acid gel and Transbond MIP Primer, 3M Unitek) was used to prepare the enamel for bonding. During bonding, the resin thickness was held consistent. The bonding was accomplished under controlled temperature and humidity. Half of the samples were thermocycled prior to debonding. The samples were debonded in shear-peel, tension, and torsion. The data showed no significant differences between thermocycling and nonthermocycling in shear-peel or torsion, but in tension the thermocycling group had a statistically significant higher failure load. Overall, was a trend toward increased bond strength in the thermocycled group. The increase is likely the result of continued polymerization during thermocycling. The statistical difference that is noted in tension is thought to be due to the location of the highest stress being in the center of the resin pad. This would be the location of the least initial polymerization. The use of thermocycling as a lab protocol during bracket failure studies in shear-peel and torsion is not necessary when using traditional orthodontic resin.

Made available in DSpace on 2016-05-17T16:51:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-08-31. Added 1 bitstream(s) on 2016-05-17T16:55:10Z : No. of bitstreams: 1 000864203.pdf: 1440896 bytes, checksum: 5f504b1cd2419b7601fde59b319f55d4 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / In tropical climates, heat is one of the most important limiting factor for the production of broiler chickens, being responsible for high mortality, especially in the final period of the raising. This study evaluated the effects of thermoconditioning (TC) and feed considering electrolyte balance (EE) as a way to reduce this effect. 300 male chicks Cobb 500 were randomly assigned for six repetitions of four treatments in a 2 x 2 factorial scheme: (T1) feed without EE without TC, (2) feed without EE with TC, (3) feed with EE without TC and (4) feed with EE with TC. The thermoconditioning was held on the 5th day totaling 24 hours at 36 oC. After this period, the birds were transferred to boxes with wood shavings bed, where they remained until the end of the experiment. Acute thermal stress was applied at the 36º day, for 6 hours, in all treatments. Feed and water were provided ad libitum during the full experiment period, even during the thermal stress. The performance parameters investigated were weight gain (WG), feed conversion (FC), body weight (BW), guts weight (GW) and mortality (%M). The results showed that both TC and EE were effective in reducing the mortality without altering the performance of the birds and suggested a potentiation effect when they were used simultaneously. At the treatment in which none of these strategies was adopted, the mortality rate was 83% higher, compared to the treatment in which both were applied. Therefore, both techniques were considered suitable for reducing the damage caused by heat in the raising of broiler chicken

Os efeitos das temperaturas elevadas na saúde humana representam um problema de grande magnitude na saúde pública. A temperatura atmosférica e a poluição do ar são fatores de risco para as doenças crônicas não transmissíveis, em particular as doenças isquêmicas do coração. O estudo teve como objetivo analisar a associação entre a temperatura atmosférica e internações hospitalares por doenças cardíacas isquêmicas no município do Rio de Janeiro entre os anos de 2009 e 2013. Utilizaram-se modelos de séries temporais, via modelos aditivos generalizados, em regressão de Poisson, para testar a hipótese de associação. Como variáveis de controle de confusão foram utilizadas as concentrações de poluentes atmosféricos (ozônio e material particulado) e umidade relativa o ar; utilizou-se método de defasagem simples e distribuída para avaliar o impacto da variação de 1oC nas internações hospitalares diárias. No modelo de defasagem simples foram encontradas associações estatisticamente significativas para as internações por DIC no dia concorrente a exposição ao calor, tanto para a temperatura média quanto para a máxima. No modelo de defasagem distribuída polinomial, essa associação foi observada com 1 e 2 dias de defasagem e no efeito acumulado tanto para a temperatura média quanto para a máxima. Ao estratificarmos por faixa etária, as associações para as internações por DIC e exposição ao calor não foram estatisticamente significativas no modelo de defasagem simples para as temperaturas média e máxima. Em contrapartida, no modelo de defasagem distribuída polinomial, a correlação entre internações por DIC e exposição ao calor foi observada na faixa de 30 a 60 anos no efeito acumulado para a temperatura média; e com defasagem de 1 e 2 dias para 60 anos ou mais de idade para a temperatura média. Estes resultados sugerem associação positiva entre as internações hospitalares por doença cardíaca isquêmica e temperatura na cidade do Rio de Janeiro. Os resultados do presente estudo fornecem informações para o planejamento de investimentos de áreas urbanas climatizadas e para a preparação dos hospitais para receber emergências relacionadas aos efeitos de calor que é uma das consequências mais importantes das mudanças climáticas. / The effects of high temperatures on human health represent a large magnitude problem in public health. The atmospheric temperature and air pollution are risk factors for chronic diseases, particularly ischemic heart disease (IHD). The study aimed to analyze the association between atmospheric temperature and hospital admissions for ischemic heart disease in Rio de Janeiro city between 2009 and 2013. Were used time series models, with generalized additive models, Poisson regression to test the hypothesis of association. Confusion as control variables were used the concentrations of air pollutants (ozone and particulate matter) and relative humidity air; It used simple lag method and distributed to assess the impact of change of 1C in daily hospital admissions. In simple lag model were statistically significant associations for IHD admissions in competing day to heat exposure, both average temperature and for the maximum. In the polynomial distributed lag model, this association was observed with 1 and 2-day lag and the cumulative effect for both average temperature and for the maximum. When stratified by age group, the associations for IHD and heat exposure were not statistically significant in simple lag model for the average and maximum temperatures. By contrast, in polynomial distributed lag model, the correlation between IHD and heat exposure was observed in the range 30-60 years in the cumulative effect for the average temperature; and with a lag of 1 and 2 days to 60 years of age or older to average temperature. These results suggest a positive association between hospital admissions for ischemic heart disease and temperature in the city of Rio de Janeiro. The results of this study provide information for planning investments-conditioned urban areas and the preparation of hospitals to receive emergency related to the effects of heat which is one of the most important consequences of climate change.

Resumo:Em países de clima tropical, o calor é um dos maiores limitantes para a produção de frangos de corte, sendo responsável pela alta mortalidade, principalmente na fase final de criação. Este estudo avaliou os efeitos do termocondicionamento (TC) e do uso de ração considerando o equilíbrio eletrolítico (EE) como forma de reduzir esse efeito. Foram utilizados 300 pintos Cobb 500 machos distribuídos aleatoriamente em seis repetições de quatro tratamentos num esquema fatorial 2 x 2: (T1) ração sem EE sem TC, (2) ração sem EE com TC, (3) ração com EE sem TC e (4) ração com EE com TC. O termocondicionamento foi realizado no 5º dia durante 24 horas a 36 ºC. Após esse período, as aves foram transferidas para boxes com cama de maravalha, onde permaneceram até o fim do experimento. O estresse agudo foi aplicado no 36º dia por 6 horas, em todos os tratamentos. Ração e água foram fornecidos ad libitum mesmo durante o período de estresse. Foram avaliados os parâmetros zootécnicos ganho de peso (GP), conversão alimentar (CA), peso de carcaça (PC) e peso das vísceras (PV), bem como a mortalidade (%M). Os resultados demonstraram que tanto TC quando EE foram eficientes para reduzir a mortalidade, sem alterar o desempenho das aves e sugeriram uma potencialização do efeito quando as técnicas foram utilizadas simultaneamente, já que no tratamento onde nenhuma dessas estratégias foi adotada a taxa de mortalidade foi 83% maior em relação ao tratamento onde ambas foram aplicadas. Portanto, ambas as técnicas foram consideradas válidas para a redução do prejuízo causado pelo calor na criação de frangos de corte / Abstract:In tropical climates, heat is one of the most important limiting factor for the production of broiler chickens, being responsible for high mortality, especially in the final period of the raising. This study evaluated the effects of thermoconditioning (TC) and feed considering electrolyte balance (EE) as a way to reduce this effect. 300 male chicks Cobb 500 were randomly assigned for six repetitions of four treatments in a 2 x 2 factorial scheme: (T1) feed without EE without TC, (2) feed without EE with TC, (3) feed with EE without TC and (4) feed with EE with TC. The thermoconditioning was held on the 5th day totaling 24 hours at 36 oC. After this period, the birds were transferred to boxes with wood shavings bed, where they remained until the end of the experiment. Acute thermal stress was applied at the 36º day, for 6 hours, in all treatments. Feed and water were provided ad libitum during the full experiment period, even during the thermal stress. The performance parameters investigated were weight gain (WG), feed conversion (FC), body weight (BW), guts weight (GW) and mortality (%M). The results showed that both TC and EE were effective in reducing the mortality without altering the performance of the birds and suggested a potentiation effect when they were used simultaneously. At the treatment in which none of these strategies was adopted, the mortality rate was 83% higher, compared to the treatment in which both were applied. Therefore, both techniques were considered suitable for reducing the damage caused by heat in the raising of broiler chicken / Orientador:Elisa Helena Giglio Ponsano / Banca:Antonio Carlos de Laurentiz / Banca:Max José de Araújo Faria Junior / Mestre

Os efeitos das temperaturas elevadas na saúde humana representam um problema de grande magnitude na saúde pública. A temperatura atmosférica e a poluição do ar são fatores de risco para as doenças crônicas não transmissíveis, em particular as doenças isquêmicas do coração. O estudo teve como objetivo analisar a associação entre a temperatura atmosférica e internações hospitalares por doenças cardíacas isquêmicas no município do Rio de Janeiro entre os anos de 2009 e 2013. Utilizaram-se modelos de séries temporais, via modelos aditivos generalizados, em regressão de Poisson, para testar a hipótese de associação. Como variáveis de controle de confusão foram utilizadas as concentrações de poluentes atmosféricos (ozônio e material particulado) e umidade relativa o ar; utilizou-se método de defasagem simples e distribuída para avaliar o impacto da variação de 1oC nas internações hospitalares diárias. No modelo de defasagem simples foram encontradas associações estatisticamente significativas para as internações por DIC no dia concorrente a exposição ao calor, tanto para a temperatura média quanto para a máxima. No modelo de defasagem distribuída polinomial, essa associação foi observada com 1 e 2 dias de defasagem e no efeito acumulado tanto para a temperatura média quanto para a máxima. Ao estratificarmos por faixa etária, as associações para as internações por DIC e exposição ao calor não foram estatisticamente significativas no modelo de defasagem simples para as temperaturas média e máxima. Em contrapartida, no modelo de defasagem distribuída polinomial, a correlação entre internações por DIC e exposição ao calor foi observada na faixa de 30 a 60 anos no efeito acumulado para a temperatura média; e com defasagem de 1 e 2 dias para 60 anos ou mais de idade para a temperatura média. Estes resultados sugerem associação positiva entre as internações hospitalares por doença cardíaca isquêmica e temperatura na cidade do Rio de Janeiro. Os resultados do presente estudo fornecem informações para o planejamento de investimentos de áreas urbanas climatizadas e para a preparação dos hospitais para receber emergências relacionadas aos efeitos de calor que é uma das consequências mais importantes das mudanças climáticas. / The effects of high temperatures on human health represent a large magnitude problem in public health. The atmospheric temperature and air pollution are risk factors for chronic diseases, particularly ischemic heart disease (IHD). The study aimed to analyze the association between atmospheric temperature and hospital admissions for ischemic heart disease in Rio de Janeiro city between 2009 and 2013. Were used time series models, with generalized additive models, Poisson regression to test the hypothesis of association. Confusion as control variables were used the concentrations of air pollutants (ozone and particulate matter) and relative humidity air; It used simple lag method and distributed to assess the impact of change of 1C in daily hospital admissions. In simple lag model were statistically significant associations for IHD admissions in competing day to heat exposure, both average temperature and for the maximum. In the polynomial distributed lag model, this association was observed with 1 and 2-day lag and the cumulative effect for both average temperature and for the maximum. When stratified by age group, the associations for IHD and heat exposure were not statistically significant in simple lag model for the average and maximum temperatures. By contrast, in polynomial distributed lag model, the correlation between IHD and heat exposure was observed in the range 30-60 years in the cumulative effect for the average temperature; and with a lag of 1 and 2 days to 60 years of age or older to average temperature. These results suggest a positive association between hospital admissions for ischemic heart disease and temperature in the city of Rio de Janeiro. The results of this study provide information for planning investments-conditioned urban areas and the preparation of hospitals to receive emergency related to the effects of heat which is one of the most important consequences of climate change.

No / Modelling of wastewater temperatures along a sewer pipe using energy balance equations and assuming steady-state conditions was achieved. Modelling error was calculated, by comparing the predicted temperature drop to measured ones in three combined sewers, and was found to have an overall root mean squared error of 0.37 K. Downstream measured wastewater temperature was plotted against modelled values; their line gradients were found to be within the range of 0.9995-1.0012. The ultimate aim of the modelling is to assess the viability of recovering heat from sewer pipes. This is done by evaluating an appropriate location for a heat exchanger within a sewer network that can recover heat without impacting negatively on the downstream wastewater treatment plant (WWTP). Long sewers may prove to be more viable for heat recovery, as heat lost can be reclaimed before wastewater reaching the WWTP.

Ma Yam Tak. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2006. / Includes bibliographical references (leaves 280-299). / Abstracts in English and Chinese. / Thesis Committee: --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.vi / Content --- p.viii / List of Tables --- p.xvii / List of Figures --- p.xxiv / Abbreviations --- p.xxvi / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Reactive oxygen species (ROS) --- p.1 / Chapter 1.1.1 --- Definition --- p.1 / Chapter 1.1.2 --- Formation of ROS --- p.2 / Chapter 1.1.2.1 --- Homolysis --- p.2 / Chapter 1.1.2.2 --- Reaction with pre-formed odd-electron species --- p.2 / Chapter 1.1.2.3 --- Electron transfer --- p.3 / Chapter 1.1.2.4 --- Metabolism and cellular functions --- p.3 / Chapter 1.1.3 --- Sources of ROS in human --- p.4 / Chapter 1.1.4 --- Chemistry and Biochemistry of ROS --- p.6 / Chapter 1.1.4.1 --- Superoxide anion radical (O2、) --- p.6 / Chapter 1.1.4.2 --- Hydrogen peroxide (H2O2) --- p.8 / Chapter 1.1.4.3 --- Hydroxyl radical (HO) --- p.9 / Chapter 1.1.5 --- Lipid peroxidation --- p.10 / Chapter 1.2 --- Antioxidants --- p.11 / Chapter 1.2.1 --- Definition --- p.11 / Chapter 1.2.2 --- Mechanism of action --- p.11 / Chapter 1.2.3 --- Natural antioxidants --- p.13 / Chapter 1.2.3.1 --- Endogenous antioxidants --- p.13 / Chapter 1.2.3.2 --- Exogenous antioxidants --- p.14 / Chapter 1.2.4 --- Synthetic antioxidants --- p.15 / Chapter 1.3 --- Oxidative stress --- p.16 / Chapter 1.3.1 --- Balance between ROS and antioxidants --- p.16 / Chapter 1.3.2 --- Diseases associated with oxidative stress --- p.16 / Chapter 1.3.3 --- Beneficial effects of dietary antioxidants towards degenerative diseases --- p.18 / Chapter 1.4 --- Principles of assay --- p.21 / Chapter 1.4.1 --- Evaluation of antioxidant activity --- p.21 / Chapter 1.4.1.1 --- ABTS radical cation scavenging activity --- p.21 / Chapter 1.4.1.2 --- DPPH radical scavenging capacity --- p.21 / Chapter 1.4.1.3 --- p-carotene bleaching assay --- p.22 / Chapter 1.4.1.4 --- Ferric reducing antioxidant power --- p.23 / Chapter 1.4.1.5 --- Hydroxyl radical scavenging activity --- p.23 / Chapter 1.4.2 --- Determination of phenolic content --- p.24 / Chapter 1.4.2.1 --- Folin-Ciocalteu method --- p.24 / Chapter 1.4.2.2 --- Enzymatic method --- p.25 / Chapter 1.4.3 --- Determination of Hydroxymethylfurfural (HMF) --- p.25 / Chapter 1.5 --- Effect of food processing on antioxidant activity --- p.27 / Chapter 1.5.1 --- Blanching --- p.27 / Chapter 1.5.2 --- Drying --- p.29 / Chapter 1.5.2.1 --- Sun-drying or air-drying --- p.29 / Chapter 1.5.2.2 --- Oven-drying --- p.30 / Chapter 1.5.2.3 --- Infrared-drying or microwave-drying --- p.33 / Chapter 1.5.2.4 --- Freeze-drying --- p.34 / Chapter 1.5.3 --- Canning --- p.34 / Chapter 1.5.4 --- General thermal treatment --- p.36 / Chapter 1.5.5 --- Freezing --- p.37 / Chapter 1.6 --- Mushroom antioxidants --- p.44 / Chapter 1.6.1 --- Nutritional information --- p.44 / Chapter 1.6.2 --- Antioxidant activity of edible mushrooms --- p.44 / Chapter 1.6.3 --- Antioxidant components --- p.47 / Chapter 1.7 --- Objectives --- p.50 / Chapter Chapter 2: --- Method development --- p.63 / Chapter 2.1 --- Introduction --- p.63 / Chapter 2.2 --- Materials and method --- p.67 / Chapter 2.2.1 --- Standard preparation --- p.67 / Chapter 2.2.2 --- Preparation of mushroom crude extracts --- p.67 / Chapter 2.2.3 --- Optimization of the assay on mushroom extracts and standards / Chapter 2.2.3.1 --- Volume ratio between various reagents and samples --- p.69 / Chapter 2.2.3.2 --- Reaction kinetics --- p.69 / Chapter 2.2.3.3 --- Comparison of response of phenolic standards to the enzymatic method and the Folin Ciocalteu (FC) method --- p.70 / Chapter 2.2.3.3.1 --- Enzymatic method --- p.70 / Chapter 2.2.3.3.2 --- FC method --- p.70 / Chapter 2.2.4 --- Statistical analysis --- p.71 / Chapter 2.3 --- Results and discussions --- p.75 / Chapter 2.3.1 --- Sample-to-reagent volume ratio --- p.75 / Chapter 2.3.2 --- Reaction kinetics --- p.77 / Chapter 2.3.3 --- Response of phenolic standards to the enzymatic method and FC method --- p.82 / Chapter 2.3.3.1 --- General trends --- p.82 / Chapter 2.3.3.2 --- Mechanism in the response of phenolic standards to the enzymatic reaction --- p.84 / Chapter 2.3.3.3 --- Mechanism in the response of phenolic standards towards the FC method --- p.86 / Chapter 2.3.4 --- Response of interfering compounds to the enzymatic method and the FC method --- p.88 / Chapter 2.3.5 --- Response of mushroom crude extracts to the enzymatic method and the FC method --- p.89 / Chapter 2.4 --- Conclusion --- p.90 / Chapter Chapter 3: --- Mushroom screening --- p.92 / Chapter 3.1 --- Introduction --- p.92 / Chapter 3.1.1 --- Agrocybe aegerita (Aa) --- p.92 / Chapter 3.1.2 --- Volvariella volvacea (Vv) --- p.93 / Chapter 3.1.3 --- Lentinus edodes (Le) --- p.94 / Chapter 3.1.4 --- Agaricus bisporus (Ab) --- p.95 / Chapter 3.1.5 --- Processing need of fresh mushrooms --- p.95 / Chapter 3.1.6 --- Comparison of antioxidant activity of mushrooms --- p.96 / Chapter 3.2 --- Materials and methods --- p.98 / Chapter 3.2.1 --- Sample preparation --- p.98 / Chapter 3.2.2 --- Proximate analysis of the four fresh edible mushrooms --- p.99 / Chapter 3.2.2.1 --- Crude lipid --- p.99 / Chapter 3.2.2.2 --- Crude protein --- p.99 / Chapter 3.2.2.3 --- Ash content --- p.101 / Chapter 3.2.2.4 --- Total dietary fiber (TDF) content --- p.101 / Chapter 3.2.2.5 --- Moisture content --- p.103 / Chapter 3.2.3 --- Sample extraction --- p.103 / Chapter 3.2.4 --- Total phenolic content --- p.103 / Chapter 3.2.5 --- Evaluation of antioxidant activity --- p.104 / Chapter 3.2.5.1 --- ABTS radical cation scavenging activity --- p.104 / Chapter 3.2.5.2 --- DPPH radical scavenging capacity --- p.105 / Chapter 3.2.5.3 --- Ferric Reducing Antioxidant Power --- p.106 / Chapter 3.2.5.4 --- β-carotene bleaching assay --- p.107 / Chapter 3.2.5.5 --- Hydroxyl radical scavenging activity --- p.108 / Chapter 3.2.6 --- Statistical analysis --- p.109 / Chapter 3.3 --- Results and Discussion --- p.110 / Chapter 3.3.1 --- Proximate analysis --- p.111 / Chapter 3.3.2 --- Total phenolic content --- p.112 / Chapter 3.3.3 --- Antioxidant activities --- p.114 / Chapter 3.3.3.1 --- ABTS radical cation scavenging activity --- p.114 / Chapter 3.3.3.2 --- DPPH radical scavenging capacity --- p.115 / Chapter 3.3.3.3 --- Ferric Reducing Antioxidant Power --- p.120 / Chapter 3.3.3.4 --- β-carotene bleaching assay --- p.121 / Chapter 3.3.3.5 --- Hydroxyl radical scavenging activity --- p.124 / Chapter 3.4 --- Correlation between antioxidant activities and total phenolic content --- p.127 / Chapter 3.5 --- Summary --- p.128 / Chapter Chapter 4: --- Effect of thermal processing on mushroom antioxidants --- p.131 / Chapter 4.1 --- Introduction --- p.131 / Chapter 4.1.1 --- General procedures of thermal processing on mushrooms --- p.131 / Chapter 4.1.1.1 --- Canning --- p.136 / Chapter 4.1.1.2 --- Drying --- p.136 / Chapter 4.1.2 --- Previous studies on the effect of thermal processing on mushroom antioxidants --- p.136 / Chapter 4.2 --- Materials and methods --- p.140 / Chapter 4.2.1 --- Thermal processing --- p.140 / Chapter 4.2.1.1 --- Canning --- p.140 / Chapter 4.2.1.2 --- Drying --- p.143 / Chapter 4.2.2 --- Sample preparation --- p.144 / Chapter 4.2.3 --- Sample extraction --- p.145 / Chapter 4.2.4 --- Evaluation of antioxidant activity --- p.145 / Chapter 4.2.5 --- Total phenolic content --- p.146 / Chapter 4.2.6 --- Measurement of Hydromethylfurfural (HMF) --- p.146 / Chapter 4.2.7 --- Statistical analysis --- p.147 / Chapter 4.3 --- Results --- p.148 / Chapter 4.3.1 --- ABTS radical cation scavenging activity --- p.148 / Chapter 4.3.1.1 --- Canning --- p.148 / Chapter 4.3.1.1.1 --- Effect of blanching --- p.148 / Chapter 4.3.1.1.2 --- Effect of sterilization time --- p.149 / Chapter 4.3.1.1.3 --- Effect of addition of vitamin C --- p.149 / Chapter 4.3.1.1.4 --- Effect of storage --- p.151 / Chapter 4.3.1.2 --- Drying --- p.151 / Chapter 4.3.1.2.1 --- Effect of blanching --- p.152 / Chapter 4.3.1.2.2 --- Effect of drying time --- p.153 / Chapter 4.3.1.2.3 --- Effect of drying temperature --- p.154 / Chapter 4.3.1.2.4 --- Effect of storage --- p.155 / Chapter 4.3.2 --- Ferric Reducing Antioxidant Power --- p.165 / Chapter 4.3.2.1 --- Canning --- p.165 / Chapter 4.3.2.1.1 --- Effect of blanching --- p.165 / Chapter 4.3.2.1.2 --- Effect of sterilization time --- p.166 / Chapter 4.3.2.1.3 --- Effect of addition of vitamin C --- p.167 / Chapter 4.3.2.1.4 --- Effect of storage --- p.168 / Chapter 4.3.2.2 --- Drying --- p.169 / Chapter 4.3.2.2.1 --- Effect of blanching --- p.170 / Chapter 4.3.2.2.2 --- Effect of drying time --- p.171 / Chapter 4.3.2.2.3 --- Effect of drying temperature --- p.172 / Chapter 4.3.2.2.4 --- Effect of storage --- p.173 / Chapter 4.3.3 --- β-carotene bleaching assay --- p.182 / Chapter 4.3.3.1 --- Canning --- p.182 / Chapter 4.3.3.1.1 --- Effect of blanching --- p.183 / Chapter 4.3.3.1.2 --- Effect of sterilization time --- p.183 / Chapter 4.3.3.1.3 --- Effect of addition of vitamin C --- p.184 / Chapter 4.3.3.1.4 --- Effect of storage --- p.184 / Chapter 4.3.3.2 --- Drying --- p.185 / Chapter 4.3.3.2.1 --- Effect of blanching --- p.186 / Chapter 4.3.3.2.2 --- Effect of drying time --- p.187 / Chapter 4.3.3.2.3 --- Effect of drying temperature --- p.188 / Chapter 4.3.3.2.4 --- Effect of storage --- p.189 / Chapter 4.3.4 --- Hydroxyl radical scavenging activity --- p.198 / Chapter 4.3.4.1 --- Canning --- p.198 / Chapter 4.3.4.1.1 --- Effect of blanching --- p.198 / Chapter 4.3.4.1.2 --- Effect of sterilization time --- p.199 / Chapter 4.3.4.1.3 --- Effect of addition of vitamin C --- p.200 / Chapter 4.3.4.1.4 --- Effect of storage --- p.201 / Chapter 4.3.4.2 --- Drying --- p.201 / Chapter 4.3.4.2.1 --- Effect of blanching --- p.202 / Chapter 4.3.4.2.2 --- Effect of drying time --- p.203 / Chapter 4.3.4.2.3 --- Effect of drying temperature --- p.203 / Chapter 4.3.4.2.4 --- Effect of storage --- p.204 / Chapter 4.3.5 --- Total phenolic content --- p.214 / Chapter 4.3.5.1 --- Canning --- p.214 / Chapter 4.3.5.1.1 --- Effect of blanching --- p.215 / Chapter 4.3.5.1.2 --- Effect of sterilization time --- p.217 / Chapter 4.3.5.1.3 --- Effect of addition of vitamin C --- p.218 / Chapter 4.3.5.1.4 --- Effect of storage --- p.219 / Chapter 4.3.5.2 --- Drying --- p.223 / Chapter 4.3.5.2.1 --- Effect of blanching --- p.223 / Chapter 4.3.5.2.2 --- Effect of drying time --- p.225 / Chapter 4.3.5.2.3 --- Effect of drying temperature --- p.226 / Chapter 4.3.5.2.4 --- Effect of storage --- p.227 / Chapter 4.3.6 --- The Hydroxymethylfurfural (HMF) content --- p.237 / Chapter 4.3.6.1 --- Canning --- p.237 / Chapter 4.3.6.1.1 --- Effect of blanching --- p.237 / Chapter 4.3.6.1.2 --- Effect of sterilization time --- p.238 / Chapter 4.3.6.1.3 --- Effect of addition of vitamin C --- p.238 / Chapter 4.3.6.1.4 --- Effect of storage --- p.239 / Chapter 4.3.6.2 --- Drying --- p.239 / Chapter 4.3.6.2.1 --- Effect of blanching --- p.239 / Chapter 4.3.6.2.2 --- Effect of drying time --- p.240 / Chapter 4.3.6.2.3 --- Effect of drying temperature --- p.241 / Chapter 4.3.6.2.4 --- Effect of storage --- p.242 / Chapter 4.4 --- Summary --- p.249 / Chapter 4.5 --- Discussion --- p.257 / Chapter 4.5.1 --- Reduction of antioxidant activities in mushrooms by heat treatment --- p.257 / Chapter 4.5.2 --- Effect of blanching --- p.259 / Chapter 4.5.3 --- Effect of sterilization time --- p.260 / Chapter 4.5.4 --- Effect of drying time and temperature --- p.262 / Chapter 4.5.5 --- Effect of addition of vitamin C --- p.263 / Chapter 4.5.6 --- Changes during storage --- p.265 / Chapter 4.5.7 --- Difference in canning and drying --- p.269 / Chapter Chapter 5: --- Conclusions --- p.275 / References --- p.280