Kastruprowland0648

01). Significant effects of CS and SM supplements were observed on antibody titer against influenza virus at 28 and 42 days and also on antibody titer against sheep red blood cells (SRBC) at 35 and 42 days. Feeding 500 mg/kg of both CS and SM in the diet of broilers resulted in the highest villus height and width, crypt depth, and percentage of oleic and linolenic acids. The results of the present study suggest that feeding 250 and 500 mg/kg of dry extract of CS and SM in the diet may have positive effects on the traits studied, but to save feed costs, only250 mg/kg is recommended.Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S-ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S-ASPH-B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S-ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S-ASPH sourdough.Grip strength in midlife can predict physical disability in senior years. Recent evidence shows the critical role of nutritional status on muscle function. We aimed to elucidate whether adherence to a particular dietary pattern would be associated with abnormal muscle strength among middle-aged people. In this cross-sectional study, a semiquantitative Food Frequency Questionnaire was used to assess the dietary intake of 2781 participants in the Ravansar Non-Communicable Chronic Disease (RaNCD) cohort. Major dietary patterns from 28 main food groups were extracted using principal component analysis. Binary logistic regression was used to determine the association between the tertiles of the major dietary patterns and muscle strength status. Two major dietary patterns were identified the "mixed dietary pattern" that heavily loaded with fruits, vegetables, nuts, dairies, sweets, legumes, dried fruits, fish, red meat, butter, whole grains, natural juices, poultry, pickles, olive, industrial juice, egg, processed meat, and snacks and "unhealthy dietary pattern" that heavily loaded by fats, sugar, refined grains, soft drink, salt, organ meat, tea, and coffee. Adherence to the mixed dietary pattern (OR = 1.03, 95% CI = 0.8-1.33, P for trend = 0.77) and the unhealthy dietary pattern (OR = 1.01, 95% CI = 0.79-0.13, P for trend = 0.89) did not associate with abnormal muscle strength. This study suggests that the dietary pattern involving the consumption of healthy and unhealthy food does not have an effect on muscle strength in middle-aged adults.Pomegranate juice (PJ) (at concentrations of 13% and 17%) was added to yogurt and its physicochemical and microbial properties were investigated. PJ improved several features of yogurt, bringing an increase in total phenolic contents by 4.3-6.1 and 5.3-7.3 fold in response to 13% and 17% PJ, respectively. Also, there were increases in the total anthocyanin contents of yogurt by 2650-2870 and 3470-3820 fold in response to the said juice concentrations. These increases were observed in both set and stirred yogurts, whereas IC50 values of the yogurts decreased by 2.2-2.6 and 3.0-3.3 fold, respectively, compared to the control samples. Total acidity, syneresis, and redness value of the yogurts increased, parallel to the increase in the PJ concentration being added. Also, Streptococcus thermophilus count decreased significantly, whereas no significant effect was observed on the population count of Lactobacillus delbrueckii subsp. bulgaricus. Among PJ yogurt samples, the panelists selected the 13% PJ stirred yogurt as the best sample. PJ was observed to contain valuable bioactive compounds with functional and medicinal effects that culminate in health benefits.Compared to traditional air freezing, immersion chilling and freezing shows an improvement in the freezing effect on meat quality, but it is not known whether this advantage persists over longer storage periods. Therefore, the objective of the current study was to compare the effects of immersion chilling and freezing (ICF) and traditional air freezing (TAF) on the physical and chemical indexes in beef longissimus muscle during a storage period of 150 days. In the current study, the longissimus muscle from Luxi cattle (aged 20-24 months) was analyzed, with samples independently frozen by ICF and TAF. After the core temperature was frozen to below -18 degrees by the two chilling methods, samples were transferred to a -18 degrees cold room for further storage. During the storage period, physical and chemical indexes, mainly including color and texture qualities, total volatile base nitrogen (TVB-N) and peroxide value (POV) were measured and comparatively analyzed at several fixed time points. A higher freezing rate was observed in ICF (5.124 cm/h) than in TAF (0.194 cm/h), and better microstructure was observed in ICF treatment. Besides, peak force values and total energy values were significantly lower in the TAF group than in the ICF group during the first 45 days of freezing storage time (p less then .05). ICF also showed better color quality due to higher L* values than TAF samples during the first 75 days of frozen storage (p less then .05). In addition, the thawing loss (after 75 days of storage), total volatile base nitrogen, and peroxide value (in the 30 to 75 days of storage period) were lower in the ICF than in the TAF group. In conclusion, the immersion chilling and freezing is more conducive to the quality of beef during storage at -18 degrees compared to traditional air freezing.This study was conducted with the aims of utilizing the resources and analyzing the quality of value-added fish products, fish ball made from a fish mince blend of pangasius (Pangasius hypophthalmus) and skipjack tuna (Sarda orientalis) (ratios P100T0, P75T25, P50T50, P25T75, P0T100), under two cooking processes (two-step heating and autoclaving). The textural quality (softness/firmness [S/F]; chewiness/rubberiness [C/R]; and folding test [FT]) and the nutritional quality of the fish products were determined by the sensory method and AOAC method, respectively. The results showed that tuna had higher utilization than pangasius. The products from the washed fish mince blend showed better textural properties with two-step heating (50℃ for 60 min and 100℃ for 30 min) than with autoclaving (120℃, 15Ib/Inc2 for 15 min) and unwashed process. Of the five fish mince blend ratios, P50T50 showed significant higher textural properties (FT, S/F, and C/R values) than the other ratios (p less then .05). Further improvements in textural qualities were observed when the mince blend was washed with different salt solutions (0.1% NaCl, KCl, CaCl2, and MgCl2). Selleckchem Trilaciclib Whitish or bright color attributes were obtained from pangasius mince, which became darker proportionately with increasing proportions of tuna mince (p less then .05). The texture, color, and nutritional quality of the fish products were affected by washing, heating, and the compositional differences in the fish species. Thus, value-added fish products based on a fish mince blend could contribute to an increase in total resource utilization and nutritional security in Bangladesh.The association of dietary magnesium intake with chronic constipation has not been well-studied in general population. Therefore, the aim of this study was to examine whether increased intake of dietary magnesium is associated with the presence of chronic constipation. Data from the 2007-2010 National Health and Nutrition Examination Survey (NHANES) were used. A total of 9,519 participants (4,814 men and 4,705 women) aged ≥20 years were included. The individual's bowel habits (chronic constipation) were evaluated using the questionnaire on bowel health and two different definitions of constipation (stool consistency and stool frequency) were used. Dietary magnesium intake was obtained from 24-h dietary recall. Participants were categorized based on the quartiles of magnesium intake. Multivariable logistic regressions models were performed controlling for confounding factors. After multivariable adjustment, dietary magnesium intake was inversely associated with chronic constipation defined by stool frequency, and the ORs (95% CIs) across quartiles 2-4 compared with the lowest quartile were 0.71 (0.51-0.99), 0.78 (0.46-1.31), and 0.39 (0.16-0.95), respectively. In addition, there was a significant trend for the decreased prevalence of chronic constipation by quartiles of magnesium intake only among men (p for trend less then .001). However, no statistically significant association between magnesium intake and prevalence of chronic constipation defined by stool consistency was observed. More evidence from longitudinal studies is needed to confirm these findings.To further clarify the correlation between glucose and other biochemical indicators, to search the risk factors of hypoglycemia through a cross-sectional study. Data were obtained from subjects who underwent health examination in the Health Promotion Center from July 2018 to June 2019. Hypoglycemia is defined as fasting blood glucose less than 4.2 mmol/L. All data were analyzed using Windows R software. A total of 23,935 subjects were included. There were significant differences in age, BMI, waist circumference, blood pressure, glucose, lipid, thyroid function, liver function, and kidney function between men and women (p less then .05). The occurrence of hypoglycemia was affected by gender and nondiabetic patients (p less then .001). In nondiabetic patients, hypoglycemia was affected by age (p less then .05). For each year of age increase, the risk of hypoglycemia was reduced by 2.6%; the risk of hypoglycemia decreased by 3.7% when the waist circumference increased by 1 cm; the risk of hypoglycemia increased by 30.3% with each unit of TG increased; the risk of hypoglycemia decreased by 66.1% for each unit increased by TC; the risk of hypoglycemia increased by 1.715 times for each increased unit of HDLC; the risk of hypoglycemia increased by 1.185 times for each unit of LDLC. Women and nondiabetic people are more likely to have hypoglycemia. Among the group without diabetes, diastolic blood pressure, triglyceride, HDLC, and LDLC are risk factors of hypoglycemia.In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify individual volatile compounds in five jujube varieties, and E-nose was used to identify their flavor. The results showed that a total of 45 volatile compounds were detected by GC-MS in the five varieties, and the proportion of acids was the highest (38.29%-54.95%), followed by that of aldehydes (22.94%-47.93%) and esters (6.33%-26.61%). Moreover, different varieties had obviously different volatile components. E-nose analysis showed that the R7 and R9 sensors were more sensitive to the aroma of jujube than other sensors. The strong response of R7 sensor was attributed to terpenes (or structurally similar substances) in jujube fruit, such as 1-penten-3-one, 2-octenal, (E)-2-heptanaldehyde, and (E)-2-hexenal and that of R9 sensor was attributed to the cyclic volatile components such as benzaldehyde, benzoic acid, and methyl benzoate. The multivariate data analysis (PCA, OPLS-DA, and HCA) of the results of GC/MS and E-nose showed that the five varieties could be divided into three groups (1) Ziziphus jujuba Mill.