No description available.

No description available.

Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet / Doctor of Philosophy (PhD)

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Please read the abstract in the section 00front of this document / Dissertation (MSc Agric (Food Science and Technology))--University of Pretoria, 2006. / Food Science / unrestricted

The lipid composition of five species of marine finfish from temperate Australian waters was determined. Claims that the lipids of Australian fish contain high levels of omega-6 fatty acids and arachidonic acid (AA) were investigated. Individual fish were analysed from samples collected at three locations and two seasons, and they were found to have fatty acid compositions of similar nutritional value to those from northern hemisphere temperate waters. Levels of AA, eicosapentaenoic acid and docosahexaenoic acid were also found to be comparable. The variability in fatty acid compositions was greater between samples taken from different locations than from different seasons. Lipid contents and compositions were found to exhibit some species-characteristic nature, indicating a need for accurate species identification. A high-performance liquid chromatographic (HPLC) method for fish identification was developed, which was successful. The application of HPLC to processed fish was investigated and it was found to be suitable for gamma-irradiated and infrared dried fish, but not for those that had been smoked or microwave cooked. / Doctor of Philosophy (PhD)

Background: The study examined the effects of the determinants of under-five mortality in Malawi. It therefore aimed to estimate the rate or prevalence of under-five mortality in Malawi and to examine differentials in infant and child mortality by socio-economic, demographic, environmental, health-seeking behaviour and nutritional value. Methods: This study involved a secondary data analysis of the 2010 Malawi Demographic and Health Survey (MDHS) data set of children under five years old and women who had given birth in the five years preceding the survey. The Kaplan-Meier survival analysis and multivariate hazard analysis were used to examine the relationship between under-five mortality and socio-economic. demographic, environmental, health-seeking behaviour and nutritional factors. Results: The results show that birth order, mother's education, place of residence. region and exclusive breastfeeding were significantly associated with under-five mortality. The results also show that there was no significant association between under-five mortality and other indicators of socio-economic. demographic. environmental, health-seeking behaviour. The results also show that more deaths of under-fives occurred during infancy than during childhood. Conclusion: The results show that more deaths occurred during the first months after birth than after 12 months of age. This showed that mother's education, birth order, place of residence, region and breastfeeding had a greater influence on the survival of the child. / Thesis (M.Soc.Sc. Population Studies) North-West University, Mafikeng Campus, 2014

2012 metų rugsėjo – spalio mėn. Lietuvos agrarinių ir miškų mokslų centro Sodininkystės ir daržininkystės instituto Augalų fiziologijos laboratorijos fitotroninio komplekso uždaro reguliuojamo klimato kamerose tirta UV-A (+366, +390, +402 nm) spinduliuotės įtaka mikrožalumynų vidiniams ir išoriniams kokybės rodikliams. Darbo objektas – po skirtingais UV-A šviesos diodais, papildančiais bazinį (447 nm, 638 nm, 665 nm ir 731 nm) apšvietimą auginti kiniško kopūsto ‘Rubi’ (Brassica rapa var. chinensis, ‘Rubi’), kvapiojo baziliko ‚Sweet Genovese‘ (Ocimum basilicum L., ‚Sweet Genovese‘) ir burokėlio (Beta vulgaris L., ‘Bulls Blood’) mikrožalumynai. Darbo metodai: Augalo hipokotilio bei antžeminės dalies aukštis (cm) matuotas slankmačiu. Žalios masės kiekis (mg) nustatyta antžeminę augalo dalį pasvėriant svarstyklėmis. Lapų plotas matuotas lapų ploto matuokliu. Sacharidų (rafinozės, sacharozės, gliukozės, manozės, fruktozės) kiekis nustatytas skysčių chromatografijos metodu. Nitratų kiekis nustatytas potenciometriniu metodu. Fotosintezės pigmenų (chlorofilo a ir chlorofilo b) kiekis nustatytas spektrofotometriniu metodu pagal Wetshtein. Darbo rezultatai: Ištyrus papildomų UV-A šviesos diodų spinduliuotės poveikį mikrožalumynų biometriniams rodikliams, nustatyta, kad jis priklausė nuo augalo rūšies. Tiriant skirtingų bangos ilgių šviesos diodų derinių poveikį augalams nustatyta, kad didesnę teigiamą įtaką kiniško kopūsto mikrožalumynų lapų plotui ir žaliai masei turėjo papildomi 366... [toliau žr. visą tekstą] / In September – October, 2012, the investigation was performed in the Research Centre of Agriculture and Forestry, the Institute of Horticulture and Gardening of Lithuania, in the laboratory of plant physiology phytothron complex of closed adjustable climate chambers. It was evaluated the influence of the UV-A irradiation on the internal and external quality of microgreens Object of the research: The microgreens of the chinese cabbage ‘Rubi’ (Brassica rapa var. chinensis, ‘Rubi’), sweet basil ‘Sweet Genovese’ (Ocimum basilicum L., ‘Sweet Genovese’) and beet ‘Bulls Blood’ (Beta vulgaris L., ‘Bulls Blood’) were grown under different UV-A (366 nm, 390 nm, 402 nm) light-emitting diodes supplementing basal (447 nm, 638 nm, 665 nm and 731 nm) enlightment. Research methods: The Hypocotyls and the height of the ground segment of the plant was measured using callipers. The amount of green mass (mg) was determined weighing the ground segment of the plant with scales. The area of leaves (cm2) was measured using the measuring instrument of leaf area. The amount of saccharides (raffinose, sucrose, glucose, mannose, fructose) was defined by the method of liquid chromatography. Nitrates were defined by potentiometric method. Photosynthetic pigments (chlorophyll a and b) was determined by spectrophotometry method according to Wetshtein. Research results: After investigation of the influence of aditional UV-A light-emitting diode on biometric indicators of microgreens, it was determined that... [to full text]

O experimento foi conduzido na FZEA/USP, Pirassununga, de julho de 1998 a junho de 2000, com objetivo de descrever os efeitos de intensidades de pastejo e de períodos de ocupação da pastagem na massa de forragem, perdas e valor nutritivo do capim-Mombaça. Foram estudados os efeitos de três intensidades de pastejo, representadas por três ofertas de forragem: baixa = (4%) - 4kg de matéria seca verde (MSV) para cada 100kg de peso animal em pastejo por dia; média = (8%) e alta = (12%) e dois períodos de ocupação dos piquetes, um e três dias. A área experimental constituía-se de 24 piquetes de 400 m2 cada (20 x 20 metros), divididos em quatro blocos de seis piquetes cada. Foram considerados dois períodos experimentais: época das águas (verão agrostológico), quando foram realizados quatro pastejos, com período de descanso de 35 dias e época da seca (inverno agrostológico), sendo realizados dois pastejos, com período de descanso de 70 dias. O delineamento experimental foi em blocos completos ao acaso, com um arranjo fatorial 3 X 2 para tratamentos (3 ofertas x 2 períodos de ocupação), em parcelas subdivididas no tempo (pastejos), com 4 repetições. No verão, a produção de matéria seca verde do capim-Mombaça foi maior quando se fez o manejo mais leniente da pastagem, porém utilizando-se de menor período de permanência dos animais em pastejo. No verão e inverno, a relação F/H foi maior para o pastejo mais intenso e período de ocupação, condicionada por pastejo não seletivo e de maior consumo, perdas ou menor produção de hastes. No decorrer dos pastejos, o menor tempo de permanência nos piquetes condicionou a menor participação de lâminas foliares. A quantidade de material senescente do pré-pastejo foi maior quando se utilizou o pastejo mais leniente em associação com o menor período de permanência na pastagem durante o verão. Mesmo assim, a produção líquida de material verde foi maior. No inverno, apesar do material senescente ter sido crescente nas ofertas, a permanência de 3 dias, em pastejo mais intenso (4%), condicionou uma menor quantidade de material senescente. As condições climáticas foram determinantes no processo produtivo da planta forrageira, condicionando o balanço entre produção e perdas por senescência. Quando o pastejo foi mais leniente, a quantidade de matéria seca verde residual foi alta, mas independe do tempo de permanência. No entanto, quando se realizou o pastejo drástico, o menor tempo de permanência condicionou maior resíduo, porém com maiores perdas de matéria seca no chão. No verão e no inverno, o menor tempo de permanência dos animais nos piquetes condicionou as maiores perdas de matéria seca na planta pós pastejo. No entanto, essa foi compensada pela maior quantidade de matéria seca verde residual. As ofertas de forragem de 4% e 8%, no verão, e de 8% e 12%, no inverno, favoreceram maior consumo aparente de matéria seca. O mesmo comportamento foi observado para 3 dias de ocupação nas duas estações. No pastejo mais leniente, apesar de favorecer a seletividade, a planta apresentou folhas de menor teor protéico, nas duas estações. No entanto, o menor tempo de permanência nos piquetes, no verão, e o maior tempo, no inverno, num pastejo mais intenso, permitiram aos animais consumir uma lâmina foliar mais protéica e com menor teor de parede celular. No final do verão, o período de ocupação de 1 dia ou as ofertas de 4% e 8% apresentaram maiores teores protéicos. Por outro lado, os teores de fibra em detergente neutro e ácido oscilaram, mas permaneceram menores na oferta de 4%, no verão e no inverno. A relação inversamente proporcional entre os teores protéicos e de parede celular, com a diminuição da intensidade de pastejo, nas duas estações, condicionou a degradabilidade da matéria seca. Os baixos teores protéicos e os altos teores de parede celular, do resíduo, condicionaram o momento de retirada dos animais da pastagem, sendo mais crítico no inverno, devido sua quantidade e valor nutritivo. / This trial was conducted between July 1998 and June 2000 aiming at evaluating the effects of grazing intensity and grazing periods on mass of herbage, losses and nutritional value of Mombaçagrass. Treatments were comprised of combinations between three grazing pressures, represented by three levels of herbage allowance: low (4%); medium (8%) and high (12%), equivalent to 4, 8 and 12 kg of green dry matter/100 kg of body weight/day, and two grazing periods: one or three days. The experimental area was divided up into 24 400m2 paddocks (20 x 20m2), splitted into 4 blocks with 6 paddocks each. Grazing during "summer" were performed according to a 35-day rest period (4 grazings); and during "winter" according to a 70-day rest period (2 grazings). The experimental design was a complete randomized block in a 3 x 2 factorial arrangement, replicated four times. In "summer", Mombaçagrass dry matter yield was higher with lower grazing intensity and fewer days of animal grazing. The leaf/stem ratio was higher for hard grazings with longer grazing periods, since animals were not selective or either loss or less stem production was observed. Leaf lamina proportion decreased with grazing duration of 1 day in relation to 3 days. During "summer", the association between lower grazing intensity and short grazing period resulted in higher quantity of senescent material for the next period. However, net dry matter production was higher under those circumstances. In "winter", a three-day grazing period associated with intensive grazing (4%) resulted in a lower proportion of senescent material. Climatic conditions were important in the forage production system, providing the equilibrium between production and senescence losses. When grazing intensity is lower, amount of residual dry matter is higher, however it is independent of grazing period. However under high grazing intensity, shorter time of grazing lead to higher residual dry matter, but with larger losses of material on soil. During both "summer" and "winter", the shorter period of grazing, the higher the losses of dry matter after grazing period, although plants still kept more residual green tissues after grazing. Herbage allowances of 4 and 8 % ("summer") and 8 and 12% ("winter"), resulted in a bigger apparent dry matter consumption. The same result was observed for the 3 – day grazing period for both seasons. Lenient grazing, although favoring animal selectivity, resulted in plants with lower leaf protein content during both seasons. However, short grazing period during "summer" and long grazing period during "winter", when associated with hard grazing (4%), resulted in leaf tissues containing more protein with lower cell wall content. By the end of "summer", paddocks grazed for 1 day or at 4 or 8% of herbage allowance, showed higher leaf protein content. On the other hand, although neutral and acid detergent fiber content was somewhat variable, they were lower at low herbage allowance (4%), both in "summer" and "winter". The negative relationship between protein and cell wall content, when grazing intensity was reduced increasing herbage allowances, in both seasons, resulted in lower herbage dry matter degradability, lower protein and higher cell wall content in the residual forage at the time animals were removed from the paddocks. This was particularly critical in "winter", when residual herbage exhibited the lowest nutritive value.

Hidrolisados de carne bovina são preparados visando a obtenção de pequenos peptídeos ou aminoácidos livres para incorporação em dietas para pessoas em condições fisiológicas especiais. O objetivo do presente é a otimização do processo biotecnológico de hidrólise da proteína da carne bovina pela bromelina. A otimização é feita em base de tratamentos estatísticos dos resultados experimentais para se desenvolver os modelos. A finalidade é elaborar um produto conservado para utilização em dietas. Existe efeito de interação entre o valor de pH e a temperatura nas atividades sobre a caseína da bromelina isolada e naquela presente no suco de abacaxi Ananas comosus L.. A enzima presente no suco \"in natura\" apresenta atividade sobre a caseína superior a bromelina isolada e purificada. Os efeitos do tipo de enzima e da temperatura simultaneamente não afetam a solubilidade alcançada pelas proteínas da carne bovina hidrolisadas com bromelina. Hidrolisados de carne bovina inoculados com esporos de Bacillus stearothermophilus FS 1518 a valor de pH 4,5 não apresentaram sobreviventes mesmo aos 30 segundos de tratamento térmico. Os valores do tempo de redução decimal (D) de esporos de Bacillus stearothermophilus foram de 0,57 min (pH 5,6) e de 0,96 min (pH 6,6); os valores da resistência do microrganismo a diferentes temperaturas (Z) foram de 6,3 °C (pH 5,6) e de 5,9 °C (pH 6,6). O modelo matemático para a atividade enzimática de bromelina de suco de abacaxi é: ^y = 171,63 +13,13 x1 + 18,25 x2 + 18,35 x1.x2 - 25,59x12 - 53,45 x22 A superfície de resposta é do tipo paraboloide elíptica. O valor de pH interfere mais sobre a atividade que a temperatura e o ponto estacionário de máximo indicado pelo modelo é 66,8° e valor de pH 6,4. O modelo matemático para a concentração de sólidos solúveis de carne é: ^ y = 7,13 - 1,02 x1 + 0,81 x2 + 0,45 x1.x2 - 0,42 x12 - 1,52 x22 A superfície de resposta é do tipo paraboloide elíptica. O ponto estacionário de máximo para concentração de sólidos solúveis, indicado pelo modelo é 89,5° e valor de pH 7,1. As condições ótimas indicadas pelo modelo para a atividade enzimática de bromelina de suco de abacaxi atendem a condições satisfatórias de teores de sólidos solúveis. As condições ótimas do processo biotecnológico de hidrólise da carne bovina indicadas pelo acoplamento dos modelos é : temperatura = 66,8 °C, valor de pH = 6,4, atividade enzimática = 175,94 ug/ml.min e concentração de sólidos solúveis = 7,6 g/100g. / The protein hydrolyzates production has the aim of preparation of small peptides or amino acids for its use in dietetic foods or with special purposes. The objectives of the research consist in establishing the optimization of the hydrolytic process of bovine meat by bromelain (statistics and mathematical models). The purpose of the study is the development of a preserved product to be used in diets. There is an interaction effect of pH and temperature on enzymic activity over casein by bromelain isolated or from ananas Ananas comosus juice. The bromelain from ananas juice has more activity then the isolated one. The effects of enzyme and temperature together do not affect the solubility of hydrolysed meat proteins. Meat hydrolysates, pH 4,5, inoculated with spores of Bacillus stearothermophilus FS 1518 did not show survivers after 30 sec of treatment. The values of thermal death time (D) were 0,57 min (pH 5,6) and 0,96 min (pH 6,6) and, the Z value 6,3 (pH 5,6) and 5,9 (pH 6,6). The mathematical model for the enzymic activity of bromelain from ananas juice is: ^ = 171,63 +13,13 x1 + 18,25 x2 + 18,35 x1.x2 - 25,59x12 - 53,45 x22 The surface response is paraboloid elipcal. The stationary maximum point indicated by the model is 66,8 °C and pH 6 ,4. The mathematical model for the soluble solids of meat proteins is: ^y = 7,13 - 1,02 x1 + 0,81 x2 + 0,45 x1.x2 - 0,42 x12 - 1,52 x22 The surface response is paraboloid elipcal. The stationary maximum point indicated by the model is 89,5 °C and pH 7,1. The optimum conditions indicated by the enzymic activity model satisfies the soluble solids contents of meat proteins. The optimum conditions of the biotechnological process of hydrolysis of bovine meat are: temperature = 66,8 °C, pH = 6,4, enzymic activity = 175,94 ug/ml.min and soluble solids contents = 7,6 g/100g.