Academic literature on the topic 'Nut milk'

Tiger nuts (Cyperus esculentus L) are recognized as a high potential, alternative source of food nutrients. However, there is limited scientific literature on the technological possibilities for developing value-added foods, such as fermented products from tiger nut milk. Therefore, strategies for producing and improving the properties of fermented tiger nut milk were investigated for generating lactose-free, nutritious yogurt-like products with acceptable sensory properties and a prolonged shelf life quality. A wet-milling procedure was standardized for extracting tiger nut milk from tiger nuts, and the effects of the extraction process on nutrient distribution, colour properties and colloidal stability of the milk were analyzed. Next, tiger nut milk was enriched with proteins and/or hydrocolloids and the impact of the additives on the physical properties of the milk were determined. Enriched tiger nut milk was fermented by using classical yogurt cultures and the obtained products were analyzed for the microbiological, physico-chemical and sensory characteristics. Additionally, effects of enriching tiger nut milk with microbial transglutaminase cross-linked proteins on the microbiological and physico-chemical properties were evaluated. Higher wet-milling intensity improved the nutrient composition, colloidal stability and colour of the milk. Enrichment of tiger nut milk with milk proteins and xanthan gum enhanced the viscosity and stability, and after fermentation, led to homogenous gel-like products with superior microbiological, physico-chemical and different sensory properties compared to the fermented plain tiger nut milk. Microbial transglutaminase cross-linked proteins improved the physical characteristics of the fermented product, especially during storage. This product would be relevant in many developing countries with high prevalence of lactose intolerance, limited access to nutritious food but show a high distribution of tiger nut vegetation<br>Erdmandeln (Cyperus esculentus L) haben ein hohes Potential als alternative Quelle Lebensmittelinhaltsstoffen. Allerdings gibt es nur in begrenztem Ausmaß Literatur über technologische Möglichkeiten zur Entwicklung von Mehrwert-Lebensmitteln wie fermentierter Erdmandelmilch. Daher wurden Strategien zur Herstellung und Verbesserung der Eigenschaften von fermentierter Erdmandelmilch zur Erzeugung laktosefreier joghurtähnlicher Produkte mit akzeptablen sensorischen Eigenschaften untersucht. Für die Extraktion der Erdmandelmilch wurde ein Nassmahlverfahren standardisiert und der Einfluss des Verfahrens auf die Nährstoffverteilung, die Farbeigenschaften und die kolloidale Stabilität der Milch analysiert. Als nächstes wurde Erdmandelmilch mit Proteinen und/oder Hydrokolloiden angereichert, und der Einfluss der Additive auf die physikalischen Eigenschaften des Extrakts bestimmt. Angereicherte Erdmandelmilch wurde mit klassischen Joghurtkulturen fermentiert, und die mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften der Produkte wurden untersucht. Zusätzlich wurden Effekte der Anreicherung von Erdmandelmilch mit enzymatisch vernetzten Proteinen auf die mikrobiologischen und physikalisch-chemischen Eigenschaften bewertet. Eine höhere Nassmahlintensität verbesserte die Nährstoffzusammensetzung, die kolloidale Stabilität und die Farbe der Milch. Die Anreicherung erhöhte die Viskosität und Stabilität und führte nach der Fermentation zu homogenen gelartigen Produkten mit verbesserten mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften im Vergleich zur fermentierten Erdmandelmilch. Mikrobielle Transglutaminase-vernetzte Proteine verbesserten die physikalischen Eigenschaften des fermentierten Produkts, insbesondere während der Lagerung. Dieses Produkt wäre in vielen Entwicklungsländern mit hoher Prävalenz von Laktoseintoleranz und begrenztem Zugang zu nahrhaften Lebensmitteln als Alternative von Interesse

Ольшевська, С. С. Розробка харчових жирів з підвищеною біологічною цінністю : дипломна робота : 181 – Харчові технології / С. С. Ольшанська ; керівник роботи В. М. Челябієва ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2020. – 85 с.<br>Розробка харчових жирів з підвищеною біологічною цінністю - це сучасна інновація у сфері харчової промисловості, а використання з цією метою нетрадиційної рослинної сировини – перспективний інноваційний напрям розвитку харчових жирів. Традиційною сировиною для виробництва харчових жирів є саломас та жир-сирець. З метою збагачення харчових жирів необхідними нутрієнтами необхідно розробляти та впроваджувати у масове виробництво рецептури рослиннижирових сумішей з додаванням біологічно активних речовин, що у свою чергу сприятиме удосконаленню асортименту та підвищенню попиту споживачів на вітчизняні рослинно-жирові суміші. Під час виконання випускної кваліфікаційної роботи використані такі методи як: евристичні (органолептичні) та вимірювальні (фізиико-хімічні) методи аналізу. За результатами роботи встановлено, що додавання куркуми та імбиру не впливає на органолептичні та фізико хімічні показники, але уповільнює розвиток МАФАМ, надає продукту привабливого вигляду та визначено, що куркума підвищує терміни зберігання масла вершкового за показником пероксидного числа. Додавання до рослинно-жирових суміші пектину та какао масла не дало значних відхилень від норм стандарту.<br>Development of edible fats with high biological value is a modern innovation in the food industry, and the use of non-traditional vegetable raw materials for this purpose is a promising innovative direction in the development of edible fats. Salomas and raw fat are traditional raw materials for the production of edible fats. In order to enrich food fats with the necessary nutrients, it is necessary to develop and implement in mass production recipes of vegetable-fat mixtures with the addition of biologically active substances, which in turn will improve the range and increase consumer demand for domestic vegetable-fat mixtures. During the final qualification work such methods were used as: heuristic (organoleptic) and measuring (physico-chemical) methods of analysis. The results showed that the addition of turmeric and ginger does not affect the organoleptic and physicochemical parameters, but slows down the development of MAFAM, gives the product an attractive appearance and determined that turmeric increases the shelf life of butter in terms of peroxide value. The addition of pectin and cocoa butter to the vegetable-fat mixture did not deviate significantly from the standards.

Objective: To study awareness of cognitive dysfunction in patients with very mild Alzheimer’s disease (AD) and subjects with mild cognitive impairment (MCI). Methods: A complaint interview covering 13 cognitive domains was administered to 82 AD and 79 MCI patients and their caregivers. The patient groups were comparable according to age and education, and Mini Mental State Examination (MMSE) scores were ≥24 in all cases. The discrepancy between the patients’ and caregivers’ estimations of impairments was taken as a measure of anosognosia. Results: Self-reports of cognitive difficulties were comparable for AD and MCI patients. However, while in comparison to caregivers MCI patients reported significantly more cognitive impairment (p &lt; 0.05), AD patients complained significantly less cognitive dysfunctions (p &lt; 0.001). Conclusions: While most MCI patients tend to overestimate cognitive deficits when compared to their caregiver’s assessment, AD patients in early stages of disease underestimate cognitive dysfunctions. Anosognosia can thus be regarded as a characteristic symptom at a stage of very mild AD (MMSE ≥24) but not MCI. Accordingly, medical history even in mildly affected patients should always include information from both patient and caregiver<br>Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG-geförderten) Allianz- bzw. Nationallizenz frei zugänglich

Objective: To study awareness of cognitive dysfunction in patients with very mild Alzheimer’s disease (AD) and subjects with mild cognitive impairment (MCI). Methods: A complaint interview covering 13 cognitive domains was administered to 82 AD and 79 MCI patients and their caregivers. The patient groups were comparable according to age and education, and Mini Mental State Examination (MMSE) scores were ≥24 in all cases. The discrepancy between the patients’ and caregivers’ estimations of impairments was taken as a measure of anosognosia. Results: Self-reports of cognitive difficulties were comparable for AD and MCI patients. However, while in comparison to caregivers MCI patients reported significantly more cognitive impairment (p < 0.05), AD patients complained significantly less cognitive dysfunctions (p < 0.001). Conclusions: While most MCI patients tend to overestimate cognitive deficits when compared to their caregiver’s assessment, AD patients in early stages of disease underestimate cognitive dysfunctions. Anosognosia can thus be regarded as a characteristic symptom at a stage of very mild AD (MMSE ≥24) but not MCI. Accordingly, medical history even in mildly affected patients should always include information from both patient and caregiver.<br>Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG-geförderten) Allianz- bzw. Nationallizenz frei zugänglich.

Bladder cancer is the one of the most common malignancies of the genitourinary system and the overwhelming majority of those cases, approximately 90% in the United States(1), are of the urothelial/transitional cell histologic type. Small cell histologic type of bladder cancer is extremely rare with a mean frequency of 0.7% (1), and due to its rarity, there have not been any large phase III clinical trials in order to establish a definitive treatment regimen. We report here one such case of this rare type of bladder cancer and our approach towards treatment. A 69-year-old man had an incidental finding of microscopic hematuria during routine annual testing performed by his primary care physician. He was referred to a urologist for further evaluation, and in the interim, he began to experience symptoms of nocturia, dysuria and gross hematuria. Cystoscopy revealed a 5 cm sessile mass within the bladder and transurethral resection of the tumor was performed. Histopathological analysis of the tumor revealed muscle invasive poorly differentiated urothelial carcinoma with neuroendocrine features suggestive of small cell carcinoma. Follow-up systemic imaging only revealed multiple lesions in the liver, with the largest solitary liver lesion measuring 4.4 x 3.4 cm and no discrete lung lesions. Patient was started on palliative systemic chemotherapy with carboplatin and etoposide and follow-up imaging demonstrated excellent response after four cycles of treatment; however, follow-up imaging after the completion of 6 cycles of treatment demonstrated disease progression. Patient was referred for consideration of enrollment into any clinical trials; however, unfortunately no trials were found to be available. Patient was subsequently offered systemic treatment with single-agent immunotherapy with pembrolizumab. Due to development of left sided hydronephrosis, nephrostomy tube placement was performed and patient was also started on palliative radiation. Primary small cell carcinoma (SCC) of the bladder is an exceedingly rare malignancy and therefore, data is not readily available in order to guide treatment decisions. The most commonly administered regimen consists of etoposide with a platinum agent, and this regimen is extrapolated from the treatment of SCC of the lung. However, as for patients like ours, who had progression of disease in a short interval and are deemed primary treatment (platinum) refractory, the prognosis certainly becomes far more grim and the treatment choices even more limited. In sharing our treatment approach, we hope to be able to provide insight towards potential future treatment choices for this most-challenging diagnosis, primary small cell carcinoma of the bladder. (1) Blomjous CE, et. al. Small cell carcinoma of the urinary bladder. A clinicopathologic, morphometric, immunohistochemical, and ultrastructural study of 18 cases. Cancer. 1989 Sep 15; 64(6):1347-57.

The effect of genetic selection for milk yield on lactation yield, net energy balance (NEB) and on plasma growth hormone (GH), insulin (INS), prolactin (PRL), nonesterified fatty acids (NEFA) and glucose was studied in primiparous Holstein cows. Net energy balance was calculated and serial blood samples were collected at 0, 45, 90, 180 d postpartum (dpp) and 14 d of the dry period over a 7 h period via jugular cannulae. After 2.5 h of blood collection, growth hormone releasing factor (GRF) was administered at 0, 45, 180 dpp and 14 day of the dry period, while epinephrine was administered at 90 dpp. Nonesterified fatty acids were quantified in 90 dpp samples only. Basal and response periods for each hormone and metabolite were compared by analysis of variance. Milk yield was greater (P<.05), NEB was decreased (P<.05) and plasma GH was greater (P<.05) in selection cows (high-yielders) compared to control cows (low-yielders), while PRL, INS, glucose and NEFA were not different. Growth hormone increased in both groups in response to GRF at all days postpartum measured, while PRL, INS and glucose were not altered. Epinephrine administration at 90 dpp, stimulated an increase in plasma NEFA, glucose and INS in both groups. Control cows showed a greater (P<.01) INS response than selection cows. Results indicate differences exist in GH concentration between genetically selected high- and low-yielding Holsteins during early lactation, but the question remains if these differences are due to energy balance differences or differences in genetic merit for milk yield.<br>Master of Science

The goal of my Master's Thesis is to describe the cash flows and profitability of milk and dairy products. The thesis is trying to define the whole process starting with the milk production till the product is bought by the final customer. The calculation of the net working capital of the farmer's cooperation, dairy works and retail stores is also included in my thesis. In this respect, the thesis deals with the problem of return of payables and receivables and the duration of the cash cycle. The thesis also calculates the product margin and profitability of some of the diary products. It focuses on price setting, if it is done according to the specific costs or if it is set by the market. The results of my thesis are based on eleven agricultural companies, six dairy works and three retail markets. A research is also included trying to answer the question weather the dairy products are essential goods, or if demand for them can be influenced by price. This research is based on answers of 85 respondents. The conclusion of this thesis is a fact that margin is not fairy set and the profit is redistributed on the basis of the market strength rather than by the value added. It also confirms the theory, that the closer the company is to the customer, the higher profit it usually makes.