Journal articles: 'Chocolate spread'

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Fitriani Nur, U. A., M. Yusuf, Pirman, Syahriati, and S. Rahmiah. "Physicochemical, antioxidant and sensory properties of chocolate spread fortified with jackfruit (Artocarpus heterophyllus) flour." Food Research 4, no. 6 (September 14, 2020): 2147–55. http://dx.doi.org/10.26656/fr.2017.4(6).262.

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Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.

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KENNEY, STEPHEN J., and LARRY R. BEUCHAT. "Survival, Growth, and Thermal Resistance of Listeria monocytogenes in Products Containing Peanut and Chocolate." Journal of Food Protection 67, no. 10 (October 1, 2004): 2205–11. http://dx.doi.org/10.4315/0362-028x-67.10.2205.

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Outbreaks of listeriosis associated with the consumption of ready-to-eat foods have raised interest in determining growth, survival, and inactivation characteristics of Listeria monocytogenes in a wide range of products. A study was undertaken to determine the thermal tolerance of L. monocytogenes in a peanut-based beverage (3.1% fat), whole-fat (3.5%) milk, whole-fat (4.0%) and reduced-fat (1.0%) chocolate milk, a chocolate-peanut spread (39% fat), and peanut butter (53% fat). The D60°C value (decimal reduction time at 60°C) in peanut beverage (3.2 min) was not significantly different (P > 0.05) than the D60°C value in whole-fat milk (3.3 min) or whole-fat chocolate milk (4.5 min) but significantly lower (P ≤ 0.05) than the D60°C value in reduced-fat chocolate milk (5.9 min). The pathogen was significantly more resistant to heat when enmeshed in chocolate-peanut spread (water activity [aw] of 0.46; D60°C = 37.5 min) and peanut butter (aw of 0.32; D60°C = 26.0 min) than in liquid products. At 10°C, the pathogen grew most rapidly in whole-fat chocolate milk and slowest in peanut beverage. At 22°C, populations increased significantly within 12 and 16 h in whole-fat milk and reduced-fat chocolate milk, respectively, and within 8 h in whole-fat chocolate milk and peanut beverage. Initial populations (3.37 to 4.42 log CFU/g) of L. monocytogenes in chocolate-peanut spread and peanut butter adjusted to an aw of 0.33 and 0.65 declined, but the pathogen was not eliminated during a 24-week period at 20°C. Survival was enhanced at reduced aw. Results indicate that a pasteurization process similar to that used for full-fat milk would be adequate to ensure the destruction of L. monocytogenes in peanut beverage. The pathogen survives for at least 24 weeks in chocolate-peanut spread and peanut butter at an aw range that encompasses that found in these products.

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Savitri, Dyah Ayu, Herlina Herlina, and Noer Novijanto. "Financial Feasibility Analysis of Chocolate Spread with Coconut Ingredients as Agroindustrial Product." Journal La Bisecoman 2, no. 2 (June 2, 2021): 14–24. http://dx.doi.org/10.37899/journallabisecoman.v2i2.353.

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Chocolate spread is a type of paste which is mostly spread on breads and pastries. This research was conducted by calculating financial feasibility of chocolate spread with addition of coconut flour and coconut sugar produced by Yayasan Suren untuk Indonesia. The aim of this research is to observe the financial feasibility of chocolate spread with addition of coconut flour and coconut sugar in order to obtain its development strategy on production management and marketing. The results showed BEP value of 16659,4; PBP (year) value of 1,9; NPV value of 20389635,9; IRR value of 1526% and B/C ratio of 1,05. Therefore, based on financial feasibility analysis, this business is feasible to execute. Furthermore, based on sensitivity analysis using four scenarios, this business is not feasible to execute while undergoes increasing of price of raw material as big as 4% and decreasing of selling price as big as 3%. Based on those scenario, NPV value of this business was Rp -194.353.160,28 (<0); followed by value of IRR, Net B/C, payback period and BEP were 10,94%; 1,00; 7,88 and 155.020,62 respectively.

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Ahmed, Tasnia, and Md Aftab Uddin. "Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh." Stamford Journal of Microbiology 10, no. 1 (December 13, 2020): 16–19. http://dx.doi.org/10.3329/sjm.v10i1.50727.

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Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

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El-Hadad, Nesma N. M., Mohammed M. Youssef, Mohammed H. Abd El-Aal, and Hani H. Abou-Gharbia. "Utilisation of red palm olein in formulating functional chocolate spread." Food Chemistry 124, no. 1 (January 2011): 285–90. http://dx.doi.org/10.1016/j.foodchem.2010.06.034.

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IK Ali, Maha, Rehab A Mostafa, and Ahmed E Abdel Gawad. "Effects of fat replacing with eggplant puree on characteristics of chocolate spread." MOJ Food Processing & Technology 8, no. 4 (2020): 132–39. http://dx.doi.org/10.15406/mojfpt.2020.08.00253.

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Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

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Silva, A. Sanches, J. M. Cruz Freire, R. Sendón García, R. Franz, and P. Paseiro Losada. "Time–temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine." Food Research International 40, no. 6 (July 2007): 679–86. http://dx.doi.org/10.1016/j.foodres.2006.11.012.

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CHU, C. A., and A. V. A. RESURRECCION. "OPTIMIZATION OF A CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (RSM)." Journal of Sensory Studies 19, no. 3 (August 2004): 237–60. http://dx.doi.org/10.1111/j.1745-459x.2004.tb00146.x.

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Aydın, Sema, and Yüksel Özdemir. "Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/5028150.

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Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

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Petkovic, Marko, Marija Blagojevic, and Vladimir Mladenovic. "The application of the artificial neural network in analysing the spread quality." MATEC Web of Conferences 226 (2018): 04042. http://dx.doi.org/10.1051/matecconf/201822604042.

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In this paper, we introduce a new approach in food processing using an artificial intelligence. The main focus is simulation of production of spreads and chocolate as representative confectionery products. This approach aids to speed up, model, optimize, and predict the parameters of food processing trying to increase quality of final products. An artificial intelligence is used in field of neural networks and methods of decisions.

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CHU, C. A., and A. V. A. RESURRECCION. "SENSORY PROFILING AND CHARACTERIZATION OF CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY." Journal of Sensory Studies 20, no. 3 (June 2005): 243–74. http://dx.doi.org/10.1111/j.1745-459x.2005.00023.x.

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Amevor, Pamela Makafui, Damian Laryea, John Barimah, and Fatih Yildiz. "Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread." Cogent Food & Agriculture 4, no. 1 (January 1, 2018): 1480180. http://dx.doi.org/10.1080/23311932.2018.1480180.

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Acan, Betul Gizem, Omer Said Toker, Ibrahim Palabiyik, Haniyeh Rasouli Pirouzian, Kubra Bursa, Mahmut Kilicli, Mustafa Yaman, Tugba Er, and Nevzat Konar. "Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization." LWT 147 (July 2021): 111548. http://dx.doi.org/10.1016/j.lwt.2021.111548.

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Macri, Martha J. "NAHUA LOAN WORDS FROM THE EARLY CLASSIC PERIOD: Words for cacao preparation on a Río Azul ceramic vessel." Ancient Mesoamerica 16, no. 2 (July 2005): 321–26. http://dx.doi.org/10.1017/s0956536105050200.

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The discovery of words in a Nahua language on a Maya ceramic vessel provides evidence of Nahua influence in the Maya region as early asa.d.480, centuries earlier than previously believed. The words are spelled in syllabic Maya signs painted on a pot known to have contained chocolate (Hall et al. 1990). The words occur within the context of the primary standard sequence, a well-known Maya formula, and describe the chocolate drink that among the later Mexica (Aztec) was reserved for “rulers and esteemed noblewomen.” This new reading supports the Uto-Aztecan etymology ofcacaoproposed by Karin Dakin and Søren Wichmann (2000) and their assertion that an economically and militarily powerful Nahua-speaking people were responsible for the spread of the wordcacaointo southern Mesoamerica. More broadly, these findings have implications for the role of Uto-Aztecan speakers in the formation and spread of Mesoamerican civilization.

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PIZZOFERRATO, LAURA, PAMELA MANZI, VITTORIO VIVANTI, ISABELLA NICOLETTI, CLAUDIO CORRADINI, and EUGENIA COGLIANDRO. "Maillard Reaction in Milk-Based Foods: Nutritional Consequences." Journal of Food Protection 61, no. 2 (February 1, 1998): 235–39. http://dx.doi.org/10.4315/0362-028x-61.2.235.

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Chemical reactions occurring during industrial treatments or storage of foods can lead to the formation of ε-deoxyketosyl compounds, the Amadori products. Food protein value can be adversely affected by these reactions, and in particular lysine, an essential amino acid having on its side chain a free amino group, can be converted to nonbioavailable N-substituted lysine or blocked lysine. By acid hydrolysis of ε-deoxyketosyl compounds, furosine is formed. In this paper furosine prepared from milk-based commercial products has been evaluated by use of a recently developed HPLC method using a microbore column and phosphate buffer as the mobile phase at controlled temperature. Furosine levels have been used, together with protein, total amino acids, and lysine content, as an estimate of protein quality of a few different products such as cooked-cream dessert, yogurt mousse, white chocolate, milk chocolate, milk chocolate with a soft nougat and caramel center, milk chocolate with a whipped white center, chocolate spread, part-skim milk tablets, milk-based dietetic meals, and baby foods. The protein content of the analyzed products ranged from 34.3 g · kg−1 (milk nougat) to 188.4 g · kg−1 (milk tablets). The Maillard reaction caused a loss in available lysine that varied from 2.5% (cooked cream) to 36.2% (condensed milk). The contribution to the lysine average daily requirement is heavily affected by this reaction and varied from 13% (milk tablets and soft nougat) to 61% (dietetic meal). Variable results were also obtained for the other essential amino acids.

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Kaufman, Terrence, and John Justeson. "THE HISTORY OF THE WORD FOR CACAO IN ANCIENT MESOAMERICA." Ancient Mesoamerica 18, no. 2 (2007): 193–237. http://dx.doi.org/10.1017/s0956536107000211.

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AbstractThe word *kakaw(a) (‘cacao’, Theobroma cacao) was widely diffused among Mesoamerican languages, and from there to much of lower Central America. This study provides evidence establishing beyond reasonable doubt that this word originated in the Mije-Sokean family; that it spread from the Mije-Sokean languages in or around the Olmec heartland into southeastern Mesoamerican languages; that its diffusion into Mayan languages took place between about 200 B.C. and A.D. 400; and that it spread from a Mije-Sokean language in or near the Basin of Mexico into languages in the region. It shows that each of the arguments presented by Dakin and Wichmann (2000) against a Mije-Sokean origin is either unworkable, is based upon false premises, or is not relevant; and that their proposed alternative — that it originated in and spread from Nawa into other Mesoamerican languages — conflicts with the mass of evidence relevant to the issue.This study also discusses the linguistic details of vocabulary for drinks made from cacao; shows that no proposed etymology for the word chocolate is correct, but agrees with Dakin and Wichmann that its proximate source is a Nawa form chikola:tl; and discusses the history of words for Theobroma bicolor (‘Nicaragua chocolate tree; pataxte’) and their use.The linguistic data are pertinent to issues of intergroup interaction in pre-Columbian Mesoamerica, but do not shed light on the nature or the cultural context of the diffusion of cacao in Mesoamerica, nor on its uses.

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Hobson, R. P., A. Williams, K. Rawal, T. H. Pennington, and K. J. Forbes. "Incidence and spread ofHaemophilus influenzaeon an Antarctic base determined using the polymerase chain reaction." Epidemiology and Infection 114, no. 1 (February 1995): 93–103. http://dx.doi.org/10.1017/s0950268800051943.

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SUMMARYA PCR-based method of detectingHaemophilus influenzaein cultures inoculated from throat swabs was evaluated using samples from groups of laboratory staff and medical students and then applied to samples originating from the closed human community of an Antarctic research station. Suitable PCR primers to anH. influenzaegene (ompP2) were used to amplify the gene from DNA preparations made from mixed growth on chocolate agar with added vancomycin. PCR product was reamplified and subjected to restriction endonuclease digestion to allow temporal and spatial mapping of strains over an 8-month period. Eleven different strains ofH. influenzaewere detected. One particular strain was detected in a third of the base members.

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Almeida, Poliana Fernandes, and Suzana Caetano da Silva Lannes. "Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread." Journal of Texture Studies 48, no. 5 (January 18, 2017): 392–402. http://dx.doi.org/10.1111/jtxs.12242.

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Espert, Maria, Teresa Sanz, and Ana Salvador. "Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility." Foods 9, no. 6 (June 17, 2020): 796. http://dx.doi.org/10.3390/foods9060796.

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This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product.

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Lindorfer, Bianca M. "Discovering taste: Spain, Austria, and the spread of chocolate consumption among the Austrian aristocracy, 1650–1700." Food and History 7, no. 1 (January 2009): 35–51. http://dx.doi.org/10.1484/j.food.1.100634.

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Mezeyová, Ivana, Alžbeta Hegedűsová, Ján Farkaš, Ján Mezey, and Miroslav Šlosár. "Varietal variability of less grown mints: influence on selected antioxidants." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (July 28, 2019): 566–71. http://dx.doi.org/10.5219/1083.

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Genus Mentha belongs among the important part of spice, aromatic and medical plants. It includes a large amount of varieties and forms which are not spread generally because of low knowledgeability about possibilities of individual varieties using and also about their high content of bioactive substances. Five less-known varieties and forms (Mentha x piperita var. ´Danica´, Mentha x piperita var. ´Chocolate´, Mentha arvensis f. Banana, Mentha sp. f. Mojito, Mentha sp. f. White Grape) with different aroma and plant habitus were chosen to estimate the content of essential oils, chlorophyll a, chlorophyll b and carotenoids. From obtained results varietal variability of individual varieties and forms have been specified and compared with commonly used Mentha x piperita. The content of essential oils was estimated by steam distillation. The pigment content was determined by spectrophotometric measurement of absorbance at a wavelength of 649 nm (chlorophyll a), 665 nm (chlorophyll b) and 450 nm (carotenoids). The results showed that ´Danica´ and ´Chocolate´ varieties have reached the highest amount of essential oils. Most of the chlorophyll a, b and carotenoids content reached commonly used Mentha x piperita, but there wasn´t found significant difference when compared with ´Danica´ and ´Chocolate´. The effect of varietal variability on the content of qualitative characteristics in the case of essential oils, chlorophyll a and b was confirmed according to used statistical analyse (p <0.05). The varietal variability of tested mint forms and varieties on carotenoids content was not confirmed.

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Kurkina, Yu N. "DISEASES OF BROAD BEANS CAUSED BY MICROSCOPIC FUNGI." Vegetable crops of Russia, no. 3 (July 25, 2018): 99–104. http://dx.doi.org/10.18619/2072-9146-2018-3-99-104.

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The unique biochemical composition of broad bean seeds (Vicia faba L. var. major Harz) makes them a promising vegetable crop. The quantity and quality of the yield of beans depends to a large extent on the mycoses caused by microscopic fungi. The aim of the work was to study the diseases of broad beans caused by microscopic fungi in the soil and climatic conditions of the South Central zone of the region. At the Botanical garden BelSU (Belgorod) on a natural infectious background were grown and studied of different broad beans varieties Belarusian, Velena, Russian black, Aquadulche. In some years, the prevalence of Alternaria leaf spot was 8-57%, but the lack of yield did not exceed 12%. Fusarium wilt was spread to 90%, with a disease development index of up to 82% and a loss of yield of 16-64%. In cases of mixed infection (fusariosis + alternariosis, fusariosis + chocolate spot) on plants in the budding-flowering phase (before and after the phase of fruit formation), the destruction of affected plants was noted. The spread of mixed infection was prevented by dry weather during the development of plant generative organs. The development of bean leaf and pod spot, which reduced the productivity by no more than 15%, contributed to the dry period of bean growth. Chocolate spot (not marked on varieties Russian black and Velena) and blackish spotting were noted not on all grades and not annually, reducing the yield of beans by 2-10%. In general, over the years of research, the lowest losses of yield from mycoses are noted for the Belarusian.

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Prasanth Kumar, P. K., T. Jeyarani, and A. G. Gopala Krishna. "Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread." Journal of Food Science and Technology 53, no. 7 (July 2016): 3060–72. http://dx.doi.org/10.1007/s13197-016-2279-8.

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Kumar, Pawan. "Process Optimization for the Preparation of Chocolate Spread Incorporating Whey Protein Concentrate, Cocoa Powder, Olive Oil and Butterfat Using Response Surface Methodology." Journal of Food Processing and Preservation 39, no. 6 (July 2, 2014): 745–57. http://dx.doi.org/10.1111/jfpp.12284.

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Tubagus, Winesti, Sunarto Sunarto, Mochamad Rudyansyah Ismail, and Lintang Permata Sari Yuliadi. "Identification of Microplastic Composition on Clams (Gafrarium tumidum) and Sediments in Seribu Island, Pari Island Area, DKI Jakarta." ILMU KELAUTAN: Indonesian Journal of Marine Sciences 25, no. 3 (May 11, 2020): 115–20. http://dx.doi.org/10.14710/ik.ijms.25.3.115-120.

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Microplastic is one of the pollutants that can contaminate marine biota even spread in sea waters and coastal substrate because of the sizes ranges to 10 μm - 2 mm. This pollutant is spread in marine waters and found in the area of Seribu Island, Pari Island Area, DKI Jakarta. This research aims to identify the amount of abundance, type, size, and color of microplastic that was found in sediment and shell samples. The research method used was a survey method and laboratory analysis. The method consists of three parts, namely field data collection, identification using a microscope, and describing the results of identification. All sediment and shell samples were identified as being contaminated with microplastics. Microplastic are found in fiber, fragment, and film type. That color found including black, yellow, red, blue, green, chocolate, and clear. The most dominant microplastic color is black and the most dominant microplastic size is the small size group. The highest microplastic abundance in sediment samples from 3 stations is found in samples taken by station 2 with an average of 43.67 particles. 100 g-1 of dry sediment and the most dominant type is the fiber type from all sediment samples. The most dominant type of mussels sample is fragment type and the average abundance of microplastics in the highest sample of mussels is worth 17.33 particles.ind-1.

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Fayaz, Goly, Sayed Amir Hossein Goli, Mahdi Kadivar, Fabio Valoppi, Luisa Barba, Sonia Calligaris, and Maria Cristina Nicoli. "Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread." LWT 86 (December 2017): 523–29. http://dx.doi.org/10.1016/j.lwt.2017.08.036.

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McCleary, Barry V., Ann Murphy, David C. Mugford, Rikki Andersen, John Ashton, Tony Blakeney, Julie Boorman, et al. "Measurement of Total Fructan in Foods by Enzymatic/Spectrophotometric Method: Collaborative Study." Journal of AOAC INTERNATIONAL 83, no. 2 (March 1, 2000): 356–64. http://dx.doi.org/10.1093/jaoac/83.2.356.

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Abstract An AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measuring oligofructans and fructan polysaccharide (inulins) in mixed materials and food products. The sample is extracted with hot water, and an aliquot is treated with a mixture of sucrase (a specific sucrose-degrading enzyme), α-amylase, pullulanase, and maltase to hydrolyze sucrose to glucose and fructose, and starch to glucose. These reducing sugars are then reduced to sugar alcohols by treatment with alkaline borohydride solution. The solution is neutralized, and excess borohydride is removed with dilute acetic acid. The fructan is hydrolyzed to fructose and glucose using a mixture of purified exo- and endo-inulinanases (fructanase mixture). The reducing sugars produced (fructose and glucose) are measured with a spectrophotometer after reaction with para-hydroxybenzoic acid hydrazide. The samples analyzed included pure fructan, chocolate, low-fat spread, milk powder, vitamin tablets, onion powder, Jerusalem artichoke flour, wheat stalks, and a sucrose/cellulose control flour. Repeatability relative standard deviations ranged from 2.3 to 7.3%; reproducibility relative standard deviations ranged from 5.0 to 10.8%.

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Firmanto, Hendy, Supriyanto Supriyanto, Sri Anggraheni, Agung Wahyu Susilo, and Bayu Setyawan. "Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 1 (April 30, 2019): 51–58. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i1.350.

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Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

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Karpinski, Eva C. "Can Multilingualism Be a Radical Force in Contemporary Canadian Theatre? Exploring The Option of Non-Translation." Theatre Research in Canada 38, no. 2 (November 2017): 153–67. http://dx.doi.org/10.3138/tric.38.2.153.

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Recognizing the richness of multilingual theatre in Canada, this article argues that the choice of nontranslation as the absolute staging of multilingual hospitality carries the promise of a more radical cohabitation and offers both critical and reparative encounters with bodies that resist mainstream recuperation. Beyond multicultural accommodation of diversity, non-translation as a politicized choice is examined through examples chosen from contemporary Asian Canadian and Afro-Caribbean Canadian drama, as well as Indigenous performance. Specifically, the article analyzes the deployment of multilingualism “from below” (Alison Phipps’s term) in front of mainstream Anglophone audiences in such plays as debbie young and naila belvett’s yagayah.two.womyn.black.griots, Betty Quan’s Mother Tongue, and Monique Mojica’s Chocolate Woman Dreams the Milky Way. The decolonial practice of non-translation embraced by these playwrights contributes to the trend of “diversifying diversity” and promotes more balanced linguistic ecologies. Rather than softening the hard edges of difference in a global spread of equivalences, multilingualism “from below,” associated with minoritized languages and invisibility, embraces radical heterogeneity and incommensurability, radically confronting the meaning of ethnicized, hyphenated multiculturalism. However, at the same time, these forms of multilingualism throw into high relief the selective cultural politics of translation that privileges Canada’s official bilingualism

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Lerro, Marco, Maria Raimondo, Marcello Stanco, Concetta Nazzaro, and Giuseppe Marotta. "Cause Related Marketing among Millennial Consumers: The Role of Trust and Loyalty in the Food Industry." Sustainability 11, no. 2 (January 20, 2019): 535. http://dx.doi.org/10.3390/su11020535.

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The current study investigates the willingness of Millennial consumers towards several corporate social responsibility initiatives carried out by food companies. More specifically, it explores four cause related marketing campaigns implemented by food companies to spread corporate social responsibility. The analysis was carried out in Italy by administering a structured questionnaire to 308 consumers. The willingness of participants to switch a chocolate snack of their favourite brand to another with similar characteristics but produced by a company supporting different social and environmental causes was assessed in four different scenarios. The study uncovered the effects of both loyalty towards the brand and trust in cause related marketing on consumers’ willingness to support different corporate social responsibility initiatives. The findings unveiled the willingness of Millennials to support companies’ social and environmental initiatives. Both trust and loyalty played a key role in affecting consumers’ willingness to support corporate social responsibility initiatives of food companies. Social and environmental concerns as well as socio-demographics aspects are also significant in supporting cause related marketing campaigns. The study has shed light on the preference of consumers towards corporate social responsibility and cause related marketing. Specifically, it provides marketing insights on the initiatives most preferred by consumers to which companies should address their efforts.

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Racolta, Emil, Sevastita Muste, Andruta Elena Muresan, Crina Carmen Muresan, Monica Maria Bota, and Vlad Muresan. "Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 62. http://dx.doi.org/10.15835/buasvmcn-fst:10109.

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CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides. The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream. According to this work, the following ingredients were used: roasted sunflower kernels, sugar, palm oil, cocoa or carob powder and lecithin. The obtained product can be consumed also by persons who suffer from allergies, due the fact that sunflower seeds were replacing the peanuts or almond, the ingredients known as allergens and which are usually used in the technological process of obtaining these creams. The purpose of this study was to characterize the obtaining confectionery spreadable creams based on sunflower kernels, cocoa or carob powder. It was determined the chemical composition of the prototypes obtained, a spreadable cream having no cocoa or carob, one with cocoa and one with carob powder. The antioxidant capacity and total phenolic content of the obtained samples were also assessed.

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Sked, Shannon, Salehe Abbar, Richard Cooper, Robert Corrigan, Xiaodan Pan, Sabita Ranabhat, and Changlu Wang. "Monitoring and Controlling House Mouse, Mus musculus domesticus, Infestations in Low-Income Multi-Family Dwellings." Animals 11, no. 3 (March 1, 2021): 648. http://dx.doi.org/10.3390/ani11030648.

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The house mouse, Mus musculus domesticus, is a common pest in multi-family residential apartment buildings. This study was designed to gain insights into residents’ impressions of house mice, develop more effective house mouse detection methods, and evaluate the effectiveness of building-wide house mouse management programs. Two high-rise apartment buildings in New Jersey were selected for this study during 2019–2020. Bait stations with three different non-toxic baits were used to detect house mouse activity. Two rodenticides (FirstStrike®—0.0025% difethialone and Contrac®—0.005% bromadiolone) were applied by researchers over a 63-day period and pest control operations were then returned to pest control contractors for rodent management. There were significant differences in the consumption rates of non-toxic baits and two toxic baits tested. A novel non-toxic bait, chocolate spread, was much more sensitive than the two commercial non-toxic baits for detecting mouse activity. The house mouse management programs resulted in an average 87% reduction in the number of infested apartments after three months. At 12 months, the number of infestations decreased by 94% in one building, but increased by 26% in the second building. Sustainable control of house mouse infestations requires the use of effective monitoring strategies and control programs coupled with preventative measures.

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Matouskova, Petra, Julie Hoova, Petr Rysavka, and Ivana Marova. "Stress Effect of Food Matrices on Viability of Probiotic Cells during Model Digestion." Microorganisms 9, no. 8 (July 30, 2021): 1625. http://dx.doi.org/10.3390/microorganisms9081625.

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The aim of this study was to evaluate the influence of model (alcohol, sugar, salt, protein and acid) and real foods and beverages on the viability of probiotics during incubation and artificial digestion. Viability of monocultures Lactobacillus acidophilus CCM4833 and Bifidobacterium breve CCM7825T, and a commercial mixture of 9 probiotic bacterial strains, was tested by cultivation assay and flow cytometry. In model foods, the best viability was determined in the presence of 0.2 g/L glucose, 10% albumin and 10% ethanol. As the most suitable real food for probiotic survival, complex protein and carbohydrate substrates were found, such as beef broth, potato salad with pork, chicken with rice, chocolate spread, porridge and yoghurt. The best liquid was milk and meat broth, followed by Coca-Cola, beer and coffee. Viability of probiotics was higher when consumed with meals than with beverages only. Addition of prebiotics increased the viability of probiotics, especially in presence of instant and fast foods. Generally, the highest viability of probiotics during artificial digestion was observed in mixed culture in the presence of protein, sugar and fat, or their combination. The increase of cell viability observed in such foods during model digestion may further contribute to the positive effect of probiotics on human health.

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Kato, Takumi. "Does the “Like” Habit of Social Networking Services Lower the Psychological Barriers to Recommendation Intention in Surveys?" Business Systems Research Journal 12, no. 1 (May 1, 2021): 216–27. http://dx.doi.org/10.2478/bsrj-2021-0014.

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Abstract Background: Companies often measure their customers’ recommendation intention using the loyalty index based on the idea that a customer who has high loyalty and is committed to a brand has the confidence to recommend it to others. The psychological barrier is higher for recommendation intention, which may influence the behavior of others than for satisfaction on an individual level. However, the action of recommending has become commonplace due to the spread of social networking services (SNS). Pushing the “like” button for posts by family, friends, and co-workers has become an ingrained practice for consumers. Therefore, it is thought that “like” habits in SNS may lower the psychological barriers to the recommendation. Objectives: In this study, it was hypothesized that the more people habitually like posts on SNS, the higher the score for their recommendation intention in a customer survey. Methods/Approach: Propensity score matching was used to investigate a causal effect between the likes and the recommendation intention in a customer survey. Results: Based on the results of an online survey of chocolate brands in Japan, the causal effect was verified by propensity score matching. Conclusions: The results suggest that not only in companies but also in academic research, a valid concern is that the causal effect cannot be accurately evaluated unless a survey design is performed in consideration of the effects.

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Marchuk, Volodymyr. "THE ILLEGAL TRADE ON THE VOLHYN’ SECTION OF THE POLISH-SOVIET BORDER DURING 1920–1924." Naukovì zapiski Nacìonalʹnogo unìversitetu "Ostrozʹka akademìâ". Serìâ Ìstoričnì nauki 1, no. 30 (November 30, 2020): 14–20. http://dx.doi.org/10.25264/2409-6806-2020-30-14-20.

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The article is dedicated to the issue of the illegal trade on the Volhyn’ section of the Polish-Soviet border. The customs policy was a part of the state’s foreign policy and the smuggling has arose and developed as a counteraction to this policy. The foreign policy of the state and the domestic economic situation have determined the causes of smuggling, the range and channels of smuggled goods’ transportation. The Soviet Ukraine and the Second Polish–Lithuanian Commonwealth have suffered significant losses as a result of the First World War and the Soviet-Polish wars and were in the highly difficult economic conditions. Smuggling was an inevitable consequence of the industrial goods and food shortage. During 1920 – 1924 the Volhyn’ section of the Polish-Soviet border becomes a place of an active illegal trade between Poland and Soviet Ukraine. Unsettled border on both sides, weak security contributed to the spread of smuggling, which mainly the local people took part in. During the period studied, the range of smuggled goods has changed – in the 1920 – 1921 period, together with manufacture, the greater part of the smuggled goods were consumer goods, such as: spices (bay leaF. pepper, cinnamon), tea, coffee, cacao, chocolate, matches, candles, blacking, soap, etc. The flow of smugglers, as well as the goods’ quantity, was not always the same and, first of all, depended on the border’s security both, form the Polish and Soviet side; however, it was inconsistent. In further, the consumer goods disappear from the list of smuggled goods, being replaced with of all sorts of manufactured goods.

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Habiba, Marwan, Donatella Lippi, and Giuseppe Benagiano. "The History of the Discovery of Ectopic Epithelial Cells in Lower Peritoneal Organs: The So-Called Mucosal Invasion." Reproductive Medicine 2, no. 2 (April 7, 2021): 68–84. http://dx.doi.org/10.3390/reprodmed2020008.

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Through microscopy, early researchers identified the epithelium on the inner surfaces of the uterus, cervix and Fallopian tubes. The identification of ectopic epithelium was gradual, starting from the gross pathology study of unusual cystic lesions. Towards the end of the nineteenth century, attention focused on the epithelium as a critical component. The term ‘adenomyoma’ was coined around eighteen eighty to designate the majority of mucosa-containing lesions. Several theories were advanced to explain its aetiology. In the main, lesions were considered to arise from invasion from uterine epithelium; implantation of endometrium through retrograde menstruation; hematogenous or lymphatic spread; or from embryonic remnants. Although initially widely rejected, around 1920, an almost unanimous consensus formed on the endometrial nature of epithelial invasions. During the following years, adenomyosis and endometriosis came to be used to distinguished lesions within or outside the uterus. Adenomyosis was attributed to direct infiltration of uterine mucosa into the myometrium, and endometriosis to the implantation of endometrial cells and stroma into the peritoneal cavity through retrograde menstruation. Around the same time, ovarian lesions, initially described as ovarian hematomas or chocolate cysts, were regarded as a form of endometriosis. Three variants of endometriosis were thus described: superficial peritoneal, deep nodular and ovarian endometriomas. Ectopic epithelium has long been recognised as having similarities to tubal, or cervical epithelium. Lesions containing mixed epithelium are often termed Müllerianosis. This article demonstrates the stepwise evolution of knowledge, the role of the pioneers and the difficulties that needed to be overcome. It also demonstrates the value of collaboration and the inter-connected nature of the scientific endeavour.

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Vasudevan, Rajiv S., Sarathi Kalra, Francesca J. Torriani, and William F. Peacock. "816. Effectiveness of Aseptic Stethoscope Barriers in Allowing Clean Contact for Clostridioides Difficile-Contaminated Stethoscopes." Open Forum Infectious Diseases 7, Supplement_1 (October 1, 2020): S450. http://dx.doi.org/10.1093/ofid/ofaa439.1005.

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Abstract Background Healthcare-associated infections (HAIs), such as C. difficile colitis, pose a significant health risk. C. difficile is a spore-forming gram-positive anaerobic bacillus capable of surviving on various surfaces. While a strong emphasis has been placed on hand-washing and environmental cleaning with bleach products to limit the spread of C. difficile, stethoscope contamination has been poorly addressed. Studies have demonstrated that the stethoscope diaphragm harbors similar levels and type of contamination to one’s hands. While a non-alcohol-based solution is recommended for stethoscope hygiene in settings at risk for C. difficile, the use of an aseptic stethoscope diaphragm barrier has not been evaluated. Our purpose is to evaluate whether C. difficile-contaminated stethoscope diaphragms remain aseptic by the placement of an aseptic diaphragm barrier. Methods Fresh cultures of C. difficile were diluted to 107 CFU/mL. After inoculating 16 stethoscope diaphragms with C. difficile, 8 had an aseptic diaphragm barrier applied, and 8 served as non-barrier controls. Contaminated stethoscopes were placed in an anaerobic incubator, then swabbed at 15 and 30 minutes, 2 and 4 hours, and 1, 2, 3, and 7 days after inoculation, and subsequently plated onto blood, chocolate, and cycloserine-cefoxitin fructose agar. These plates were incubated for 48 hours, and resulting colonies were manually counted. Statistical analysis was performed (RStudio version 1.0.153) by ANOVA (Analysis of Variance) with post-hoc Tukey HSD (Honestly Significant Difference). Results Overall, mean colony count was 33 CFU on the 8 stethoscope diaphragms without barriers, vs zero on those with barriers (p≤ 0.05). Growth rates were greatest at 48 hours, with colony counts as high as 160. While stethoscope diaphragms without barriers had increasing rates of C. difficile culture growth, the presence of the barrier resulted in no growth in 100% of stethoscope diaphragms for up to 1 week after contamination (Figure 1). C. difficile colony counts from stethoscope diaphragms at time-points up to 1 week. Conclusion Aseptic barriers allow C. difficile-contaminated stethoscope diaphragms to remain without bacterial growth for up to a week. Disposable aseptic diaphragm barriers may be effective in preventing the spread of C. difficile. Disclosures William F. Peacock, MD, AseptiScope Inc. (Board Member)

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Erkkola, Maijaliisa, Carina Kronberg-Kippilä, Pipsa Kyttälä, Jenni Lehtisalo, Heli Reinivuo, Heli Tapanainen, Riitta Veijola, Mikael Knip, Marja-Leena Ovaskainen, and Suvi M. Virtanen. "Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake." British Journal of Nutrition 101, no. 8 (August 28, 2008): 1209–17. http://dx.doi.org/10.1017/s0007114508057619.

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The aim was to identify the important sources of added sucrose and determinants of high intake, and to evaluate what impact a high proportion of energy from added sucrose has on the intake of foods and nutrients. The subjects consisted of children invited to the nutrition study within the Type 1 Diabetes Prediction and Prevention birth cohort and born in 2001 (n 846). Of these, 471 returned 3 d food records at 3 years of age. The average daily intake of added sucrose was 35 (sd 17) g (11·3 % of energy intake) and that of total sucrose was 41 (sd 18) g (13·3 % of energy intake). Sucrose added by manufacturers accounted for 82 %, naturally occurring sucrose for 15 % and sucrose added by consumers for 3 % of the total sucrose. Juice drinks, yoghurt/cultured milks, and chocolate and confectionery were the main contributors to added sucrose intake. Consumption of rye bread, porridge, fresh vegetables, cooked potatoes, skimmed milk, hard cheeses, margarine and fat spread as well as intake of most nutrients decreased across the quartiles of added sucrose (P < 0·05). Being cared for at home, having a father with a vocational school degree, having at least two siblings and a milk-restricted diet increased the risk for a high-sucrose diet. The study implied that a high proportion of added sucrose in the diet had mainly an unfavourable impact on the intake of recommended foods and key nutrients in Finnish children. The rationale for the recommendation to reduce the intake of refined sugars to ensure adequate intakes of nutrients seems reasonable.

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Oladunjoye ZM, Quadri JA, Ojure MA, and Edun BT. "Occurrence of vaginal infection (volvovaginities) among female students in Ogun State College of Health Technology, Ilese-Ijebu, Ogun State, Nigeria." International Journal of Biological and Pharmaceutical Sciences Archive 1, no. 2 (March 30, 2021): 068–76. http://dx.doi.org/10.30574/ijbpsa.2021.1.2.0025.

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Volvovaginitis is an inflammation of the vagina that can result in discharge, itching and pain. This study determined the occurrence of vaginal infection (volvovaginitis) among female students in Ogun State College of Health Technology, Ilese-ijebu. A validated questionnaire was used to obtain information on socio-demographic characteristics of fifty selected students and sterile swab stick was used to collect their vaginal swabs. MacConkey and Chocolate agar were used to culture the microorganisms and data were analyzed using frequency counts, percentages, correlation, and Chi-Square. The result showed that majority of the students were in the age range of 21-25yrs and the hygienic practices of the students were poor because majority do not have access to clean water, about 45% spread their underwear in untidy environment after washing, 27% of them used any material (clothe, tissue paper, cotton wool) during their menstrual period if they could not afford sanitary pad at that moment and 15% confessed that they can wear their pants for two or three days. The isolated microorganisms showed the growth of Candida spp, Staphylococcus aureus, Klebsiella and Escherichia coli in 40%, 22% and 2% of the female students respectively. Chi-square showed a significant association between age and Candida spp (p=0.012), and Escherichia coli (p=0.004) while correlation shows a significant relationship between hygienic practices and identified microorganisms because unclean water was related to Klebsiella (p= 0.311) while dirty underwear have a significant relationship with S. aureus (p= 0.121). Conclusively, this study shows the prevalence of vaginal infections amongst female students in the college and could provide important epidemiological data on vaginal infection for future population-based studies.

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Tjipto Rahardjo, Sudjadi, and Ipung Kurniawan Yunianto. "Perancangan Purwarupa Desain Kemasan “Bakpia Srikandi Sri Mulia” Menggunakan Konsep Retorika Visual dan Gaya Grafis Victorian dengan Memanfaatkan Teknologi Laser Cutting dalam Pembentukan Struktur Kemasan." AKSA: JURNAL DESAIN KOMUNIKASI VISUAL 2, no. 1 (April 20, 2020): 224–39. http://dx.doi.org/10.37505/aksa.v2i1.17.

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Yogyakarta as a city of tourism, for travelers identical to the typical gift food, namely Bakpia. Bakpia small and micro business are spread and continue to grow in various parts of Yogyakarta. Bakpia product innovation continues to be carried out until a variety of Bakpia flavors appear from the taste of black, green beans, cheese, chocolate, to durian, strawberry, and coffee. The innovation of Bakpia flavor turned out to be inversely proportional to the packaging design of Bakpia. Bakpia packaging in the market today tends to be uniform. The uniformity is immediately seen from the form of packaging (packaging structure), as well as the visual appearance of the packaging (graphic design style) that highlight the Bakpia brand in the form of numbers/numbers. This packaging design research design Bakpia Srikandi Sri Mulia aims to produce a packaging design that is creative in the form of packaging (packaging structure) and has an appeal in visual appearance through visualization of a distinctive graphic design style. The research method uses qualitative ethnographic methods. The main data were obtained from interviews with Bakpia Srikandi Sri Mulia businesses to explore the background of the life journey and the Bakpia business. The conclusions of data from interviews & visual data were analyzed with the visual rhetorical theory which resulted in the concept of Bakpia packaging "Treasure Chest". The concept of packaging design is then collaborated with Victorian graphic design style to strengthen the visual appearance of traditionally produced Bakpia products with ancestral secret recipes, more specifically on font selection, use of colors, illustrations, and layout styles. By utilizing digital printing technology and laser cutting, 2 prototypes of Bakpia Srikandi Sri Mulia packaging are produced in standard packaging and creative packaging.

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Rienks, Johanna, Katharina J. Penczynski, Sarah Schmitting, Anette E. Buyken, and Ute Nöthlings. "Dietary flavonoids among children and adolescents in the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) study: intake, food sources and trends from 1985 until 2016." British Journal of Nutrition 124, no. 11 (June 1, 2020): 1198–206. http://dx.doi.org/10.1017/s000711452000183x.

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AbstractFlavonoids are suggested to reduce disease risk. Since dietary habits are acquired during early life, describing age and time trends of flavonoid intake and major food sources are important for monitoring and disease prevention in later life. We aimed to describe total flavonoid intake and food sources and to investigate age and time trends of flavonoid intake in 3–18-year-olds, from the Dortmund Nutritional and Anthropometric Longitudinally Designed study from 1985 to 2016. Intake was assessed annually using 3-d weighed food records (WFR). Flavonoid values were assigned using the United States Department of Agriculture database. Foods contributing to intake were determined. Age and time trends in total flavonoid and isoflavone density were analysed by sex with PROC MIXED. In total, 1312 children completed 10 758 WFR. Across all ages, daily mean total flavonoid density was lower in boys compared with girls (134 v. 146 mg/4184 kJ) and no difference in median isoflavone density (0·04 mg/4184 kJ per d) was found. The top five foods contributing to total flavonoid intake were apple with peel (15·0/17·1 %), strawberries (5·9/6·1 %), chocolate spread (3·9/3·5 %), orange juice (3·5/3·4 %) and pasta (3·5/3·4 %) for boys and girls, respectively. Overall, in boys, total flavonoid density decreased over the course of age and time. In girls, there was no association with age or time. In both sexes, isoflavone density followed a U-shaped age trend with no change over time. From a public health perspective, the overall observed downwards trend of flavonoid intake in boys deserves attention. Future initiatives should be tailored at maintaining a high flavonoid density as children age, specifically among boys.

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Jemal, Mohabaw, Teshiwal Deress, Teshome Belachew, and Yesuf Adem. "Antimicrobial Resistance Patterns of Bacterial Isolates from Blood Culture among HIV/AIDS Patients at Felege Hiwot Referral Hospital, Northwest Ethiopia." International Journal of Microbiology 2020 (October 19, 2020): 1–8. http://dx.doi.org/10.1155/2020/8893266.

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Background. The emergence and spread of antimicrobial resistance in bacteria is recognized as a global public health problem. Bloodstream infection with antimicrobial-resistant bacteria in HIV/AIDS patients makes the problem more challenging. So, regular and periodic diagnosis and use of the appropriate antimicrobial susceptibility pattern determination is the only option for decreasing the prevalence and development of drug-resistant bacteria. Methods. An institution-based cross-sectional study was conducted among 384 HIV/AIDS patients. Sociodemographic data of patients were recorded using structured questionnaires. Blood cultures were collected with BACTEC aerobic blood culture bottles. A pair of samples was collected from each patient aseptically and incubated at 37°. If samples are positive for bacterial agents, they were subcultured to solid media such as blood agar plate, chocolate agar plate, and MacConkey agar plates. Identification was performed using colony characteristics and standard biochemical techniques. The antimicrobial susceptibility test was determined by the Kirby–Bauer disc diffusion method. Data entry and analysis were performed while using SPSS version 20. Descriptive statistics were performed to calculate frequencies. Results. Altogether, 384 patients were included, and 123 blood cultures were positive, so that the yield was thus 32%. About 46 (37.4%) of Gram-negative and 77 (62.6%) of Gram-positive bacterial species were identified. Among Gram-negative bacterial isolates, K. pneumoniae was the leading pathogen, 19 (41.3%), whereas S. aureus, 38 (49.4%), was predominant among Gram-positive isolates. In his study, the majority of Gram-positive isolates showed high level of resistance to penicillin, 72 (95.5%), tetracycline, 55 (71.4%), and cotrimoxazole, 45 (58.4%). About 28 (73.6%) of S. aureus isolates were also methicillin-resistant. Gram-negative bacterial isolates also showed a high resistance to ampicillin (91.3%), tetracycline (91.3%), and gentamicin (47.8%). Overall, about 78% of multidrug resistance was observed. Conclusion. Several pathogens were resistant to greater than five antimicrobial agents, so that proper management of patients with bacteremia is needed, and a careful selection of effective antibiotics should be practiced.

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Harun, Ahmad Mukifza, Nor Farid Mohd Noor, Awatief Zaid, Mohamad Ezany Yusoff, Ramizu Shaari, Nor Dalila Nor Affandi, Fatirah Fadil, Mohd Azizi Abdul Rahman, and Mohammad Khursheed Alam. "The Antimicrobial Properties of Nanotitania Extract and Its Role in Inhibiting the Growth of Klebsiella pneumonia and Haemophilus influenza." Antibiotics 10, no. 8 (August 10, 2021): 961. http://dx.doi.org/10.3390/antibiotics10080961.

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Titanium dioxide (TiO2) is an antimicrobial agent which is considered of potential value in inhibiting the growth of multiple bacteria. Klebsiella pneumonia and Haemophilus influenza are two of the most common respiratory infection pathogens, and are the most. Klebsiella pneumonia causes fatal meningitis, while Haemophilus influenza causes mortality even in younger patients. Both are associated with bacteremia and mortality. The purpose of this study was to test a new antibacterial material, namely nanotitania extract combined with 0.03% silver that was developed at Universiti Malaysia Sabah (UMS) and tested against K. pneumonia and H. influenza. The nanoparticles were synthesized through a modified hydrothermal process, combined with molten salt and proven to have excellent crystallinity, with the band-gap energy falling in the visible light spectrum. The nanoparticle extract was tested using a macro-dilutional method, which involved combining it with 0.03% silver solution during the process of nanoparticle synthesis and then introducing it to the bacteria. A positive control containing the bacteria minus the nanoparticles extract was also prepared. 25 mg/mL, 12.5 mg/mL, and 6.25 mg/mL concentrations of the samples were produced using the macro dilution method. After adding the bacteria to multiple concentrations of nanoparticle extract, the suspensions were incubated for 24 h at a temperature of 37 °C. The suspensions were then spread on Mueller-Hinton agar (K. pneumonia) and chocolate blood agar (H. influenza), where the growth of bacteria was observed after 24 h. Nanoparticle extract in combination with silver at 0.03% was proven to have potential as an antimicrobial agent as it was able to inhibit H. influenza at all concentrations. Furthermore, it was also shown to be capable of inhibiting K. pneumonia at concentrations of 25 mg/mL and 50 mg/mL. In conclusion, the nanoparticle extract, when tested using a macro-dilutional method, displayed antimicrobial properties which were proven effective against the growth of both K. pneumonia and H. influenza.

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Patel, Ashok R., Pravin S. Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok H. De Vos, Davy Van de Walle, and Koen Dewettinck. "Edible applications of shellac oleogels: spreads, chocolate paste and cakes." Food Funct. 5, no. 4 (2014): 645–52. http://dx.doi.org/10.1039/c4fo00034j.

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We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation.

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Manzocco, Lara, Sonia Calligaris, Matteo Camerin, Lorena Pizzale, and Maria Cristina Nicoli. "Prediction of firmness and physical stability of low-fat chocolate spreads." Journal of Food Engineering 126 (April 2014): 120–25. http://dx.doi.org/10.1016/j.jfoodeng.2013.10.042.

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Jeyarani, T., T. Banerjee, R. Ravi, and A. G. Gopala Krishna. "Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils." Journal of Food Science and Technology 52, no. 2 (July 6, 2013): 1082–88. http://dx.doi.org/10.1007/s13197-013-1053-4.

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Anis, Chintya Stefanny, Agnes E. Loho, and Grace A. J. Rumagit. "ANALISIS PENGELOLAAN RANTAI PASOK TEPUNG KELAPA PADA PT. XYZ DI SULAWESI UTARA." AGRI-SOSIOEKONOMI 13, no. 1 (January 26, 2017): 81. http://dx.doi.org/10.35791/agrsosek.13.1.2017.14922.

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The purpose of this study are: (1) Identify the supply chain model of coconut desiccated at PT. XYZ and (2) to analyze the supply chain management of desiccated coconut at PT. XYZ. The research was conducted over 2 months ie from September to November 2016 and is located in PT. XYZ (pseudonym), in North Sulawesi. The data used in this research are primary and secondary data. The primary data obtained through field observation and direct interviews. Interviews were conducted with the company related logistics company to find a picture of the supply chain and supply chain management is done by the company. In addition, the researchers also conducted interviews with coconut farmers and collectors to determine the condition of the current coconut price as well as the flow of raw material coconuts from the famers to supplier. Secondary data were obtained from the relevant literature, as well as documents and reports that are owned by companies and agencies. This study focuses on the management of the flow of material and information flow of the supply chain of coconut flour at PT. XYZ. The results of observations and interviews were analyzed with descriptive qualitative analysis methods. The results showed that (1) Members of coconut flour supply chain at. XYZ, namely (a) the raw material supplier of coconut spread in some areas, (b) PT. XYZ for purchasing, sales, shipping and production, (c) Expediting Services to send products from Bitung harbor, next to the port of Tanjung Priok to be exported to the country of destination, (d) The customer, in this case the food companies that require raw materials coconut flour to be produced into chocolate bars, cookies, dessert, and so forth. (2) (a) Selection of supplier PT. XYZ is good enough, because every supplier who will supply the raw material to go through the interview stage, made a deal with the company and agree to the terms proposed by the company. PT. XYZ also maintain good relations with its suppliers with visits annually; (b) the flow of material and information flow is managed by PT. XYZ is good enough. Any information purchasing, sales, shipping and finance centered PT.XYZ headquarters is located in Manado and PT. XYZ manage information about the quantity of raw materials available in the warehouse and general condition of the plant.

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48

Bastida-Rodríguez, Josefa. "The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods." ISRN Chemical Engineering 2013 (January 9, 2013): 1–21. http://dx.doi.org/10.1155/2013/124767.

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The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. Known chemical methods for preparing this emulsifier involve long reaction times and high operating temperatures, which adversely affect the quality of the final product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. The enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, which makes the process environmentally friendly and avoids side reaction, so that the product has a higher purity and quality.

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Bouaziz, Mohamed Ali, Fatma Abbes, Abir Mokni, Christophe Blecker, Hamadi Attia, and Souhail Besbes. "The addition effect of Tunisian date seed fibers on the quality of chocolate spreads." Journal of Texture Studies 48, no. 2 (August 30, 2016): 143–50. http://dx.doi.org/10.1111/jtxs.12225.

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50

Petkovic, Marko, Biljana Pajin, Jelena Tomic, Aleksandra Torbica, Zita Seres, Danica Zaric, and Dragana Soronja-Simovic. "Textural and sensory properties of spreads with sucrose and maltitol." Chemical Industry 66, no. 3 (2012): 385–94. http://dx.doi.org/10.2298/hemind110902094p.

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Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

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Journal articles on the topic 'Chocolate spread'

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