Fiskernymann9275

This study compared the flavor peptides in stewed beef before and after the optimization, and thus provided a basis for the improvement of beef processing technology.Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R2 = 0.9618 and absolute average deviation (AAD) = 2.06%). The optimum values of fermentation temperature, inoculum concentration, and Lantana camara fruitjuice concentration to produce predictive total titrable acidity of 0.8% (w/v citric acid) were 24°C, 10% (v/v), and 10.7% (v/v), respectively. The blended fruit wine was with lower total titrable acidity (w/v citric acid) of 0.83 ± 0.058% compared to wine produced from cactus pear fruit alone 1.06 ± 0.27%. The high performance liquid chromatography (HPLC) analysis of both produced wines revealed the difference in concentration of citric (±3.35 mg/ml), L-tartaric (± 3.71 mg/ml), and L-ascorbic acid (± 0.07 mg/ml). Citric acid was predominant organic acid in both fruit wines, and its content in the cactus pear is 7.09 ± 0.07 mg/ml and blended fruit wine 4.74 ± 0.07 mg/ml.Dietary guanidinoacetic acid (GAA) has been suggested to be advantageous for favorable changes in tissue bioenergetics in terms of responder versus nonresponder performance, yet no studies so far explored the proportion of two distinct populations following short-term GAA intervention. A secondary analysis of previously completed guanidinoacetic acid (GAA) trials has been carried out in aim to classify individuals into responders and nonresponders using cut-off criteria for an increase in intramuscular creatine. A total of 30 individuals (mean age = 34.5 years, women 66.7%) who were supplemented with up to 3 g/day of GAA for at least 28 days with total muscle creatine evaluated using 1.5 T magnetic resonance spectroscopy studies were included in this examination. Pre-post measures included total creatine content (creatine plus phosphocreatine) determined from the quadriceps muscle, with participants were classified by arbitrary cut-off points in three categories, including responders (>10% increase in total creatine content at follow-up), quasi-responders (5%-10% increase), and nonresponders ( less then 5% increase in total intramuscular creatine at postadministration). An average change in total creatine content after GAA supplementation was 22.9%, with 13.3% participants were categorized as nonresponders, 6.6% as quasi-responders, and 80.0% as responders (p less then .001). A fairly high prevalence of individuals sensitive to dietary GAA advances this innovative agent as a rather effective tool to improve muscle creatine levels for at least 10% or more during 28-day loading.The nonmodern statistical methods are often unusable for modeling complex and nonlinear calculations. Therefore, the present research modeled and investigated the energy and exergy of the ohmic heating process using an artificial neural network and response surface method (RSM). The radial basis function (RBF) and the multi-layer perceptron (MLP) networks were used for modeling using sigmoid, linear, and hyperbolic tangent activation functions. The input consisted of voltage gradient; weight loss percentage, duration ohmic, Input flow, Power consumption, electrical conductivity and system performance coefficient and the output included the energy efficiency, exergy efficiency, exergy loss, and improvement potential. The response surface method was also used to predict the data. According to the result, the best prediction amount for energy and exergy efficiencies, exergy loss and improvement potential were in RBF network by sigmoid activation function and after this network, RSM had the best amount for energy efficiency, Also for exergy efficiencies, exergy loss and improvement potential obtained acceptable results in MLP network by a linear activation function. The worst amount was at MLP network by tangent hyperbolic. In general, the neural network can have more ability than the response surface method.This study investigated the relationship between subjective forgetfulness and the dietary intake of various nutrients in middle-aged and senior women. A cross-sectional study of the first-visit records of 245 Japanese women aged 40 or over was performed. The severity of subjective forgetfulness was classified according to the Menopausal Health-Related Quality of Life Questionnaire none and mild ("unforgetful") or moderate and severe ("forgetful"). Tyrosinase inhibitor Dietary consumption of nutrients was estimated using the brief-type self-administered diet history questionnaire. The associations between the severity of subjective forgetfulness and intake of 43 major nutrients were evaluated using multivariate logistic regression analysis separately performed for two age groups middle-aged (40-54 years, N = 166) and senior (55 years or over, N = 79). No nutrients were found to be significantly associated with subjective forgetfulness in the middle-aged group. In senior women, a significant positive relationship between the intake of copper and forgetfulness was found (adjusted odds ratio per 10 mg/kJ increase in copper intake 1.25; 95% confidence interval 1.08-1.50). Thus, high copper intake is positively associated with the severity of forgetfulness in Japanese senior women. Reducing copper consumption could help improve this symptom in this population.Health-conscious consumers are increasingly interested in gluten-free (GF) foods. Raw okra seed (ROS) flour and steam-exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhibited significant effects on enhancing the release of dietary fibers and lipids in okra seed flour at moderate explosion pressure. Although steam explosion caused the loss of flavonoid compounds, moderate high explosion pressure enhanced the release of total phenolics ranged from 294.57 to 619.07 mg GAE/100 g DM with significantly improved DPPH• radical scavenging activity (from 18.78% to 67.34%) and ferric reducing antioxidant power (from 13.37% to 149.04%). The rapidly digestible starch (RDS) content in GF cookies decreased with increasing steam explosion severity, whereas slowly digestible starch (SDS) and resistant starch (RS) contents significantly increased from 36.91% to 40.92% and from 2.50% to 9.06%, respectively.