Life Sciences Commons^™

North Atlantic Vibrio Vulnificus Surveillance From Postharvest Oysters At A Us Shellfish Processing Facility, Kenneth Lavalley, Joseph Dealteris, Michael Rice, Marta Gomez-Chiarri

Marta Gomez-Chiarri

Postharvest surveillance for Vibrio vulnificus by a commercial processing facility was conducted from May 2001 to September 2003. Harvest areas included the Delaware Bay, Long Island Sound and Prince Edward Island. Occurrence followed a seasonal distribution. Low densities were observed in June, increased through August, and became rare by September. Given the ubiquitous nature of marine Vibrios, it was not surprising to find V. vulnificus everywhere, which was investigated. Observations confirmed the importance of strict time/temperature and product handling practices by shellfish harvesters, dealers and processors. Mishandling led to a potentially dangerous and uncharacteristically high V. vulnificus observation.

Melamine Contamination Of Infant Formula In China: The Causes, Food Safety Issues And Public Health Implications, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

No abstract provided.

Reflections On Recycling, Pollution And History Or, How To Beat The High Cost Of Living, Richard B. Philp

Richard B. Philp

Lessons learned during the Great Depression and World War II may have to be relearned. The three Rs (reduce, reuse and recycle) were essential then to individual and national survival. A fourth R, repair, was practised as well. These lessons, if relearned, will stand us in good stead when dealing with the current economic climate as well as with problems of pollution and global warming.

Modelling Tempering Behaviour Of Dark Chocolates From Varying Particle Size Distribution And Fat Content Using Response Surface Methodology, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Central Composite Rotatable Design (CCRD) for K=2 was used to study the combined effects of multi-stage heat exchangers for Stages 1 (14–30 °C) and 2 (12–28 °C) coolant temperatures at constant Stage 3 coolant and holding temperatures during tempering of dark chocolates using laboratory-scale mini-temperer. Quantitative data on chocolate temper index (slope) were obtained for products with varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 μm) and fat (30% and 35%) content. Regression models generated using stepwise regression analyses were used to plot response surface curves, to study the tempering behaviour of products. The results showed …

Flavor Formation And Character In Cocoa And Chocolate: A Critical Review, Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Angela Ryan

Professor Emmanuel Ohene Afoakwa

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to variations in flavor character would …

Characterization Of Melting Properties In Dark Chocolates From Varying Particle Size Distribution And Composition Using Differential Scanning Calorimetry, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50 lm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and DHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, …

North Atlantic Vibrio Vulnificus Surveillance From Postharvest Oysters At A Us Shellfish Processing Facility, Kenneth Lavalley, Joseph Dealteris, Michael Rice, Marta Gomez-Chiarri

Michael A Rice

Postharvest surveillance for Vibrio vulnificus by a commercial processing facility was conducted from May 2001 to September 2003. Harvest areas included the Delaware Bay, Long Island Sound and Prince Edward Island. Occurrence followed a seasonal distribution. Low densities were observed in June, increased through August, and became rare by September. Given the ubiquitous nature of marine Vibrios, it was not surprising to find V. vulnificus everywhere, which was investigated. Observations confirmed the importance of strict time/temperature and product handling practices by shellfish harvesters, dealers and processors. Mishandling led to a potentially dangerous and uncharacteristically high V. vulnificus observation.

Effects Of Tempering And Fat Crystallisation Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolates, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

No abstract provided.

Factors Influencing Quality Charateristics Of Chocolate Systems During Industrial Manufacture, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

No abstract provided.

Effects Of Tempering And Fat Crystalization Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolate Systems., Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 µm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their effects on mechanical properties and appearance evaluated. Microstructures of derived products were determined using stereoscopic binocular microscopy. Wide variations in mechanical properties and appearance were noted in products from different particle size and temper regimes. Particle size (PS) was inversely related with texture and colour, with the greatest effects noted in hardness, stickiness and lightness at all temper regimes. Over-tempering caused significant increases in product …

Writing Research Proposal: Literature Review And Database Search, Mamoudou H. Dicko Prof.

Pr. Mamoudou H. DICKO, PhD

Nutrition: Concepts And Controversies, Frances Sizer, Ellie Whitney, Leonard Piché

Leonard Piché

No abstract provided.

Relationship Between Rheological, Textural And Melting Properties Of Dark Chocolate As Infuenced By Particle Size Distribution And Composition, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

In dark chocolate, rheological properties during processing are influenced by particle size distribution (PSD), fat and lecithin contents with consequential effects on finished texture and melting characteristics. Multivariate regression, correlation and principal component analyses (PCA) were used to explore their interrelationships. A 4 x 3 x 2 factorial experiment was conducted with varying PSD [D90 (90% finer than this size) of 18ìm, 25ìm, 35ìm and 50ìm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%). Rheological properties (yield stress and apparent viscosity), textural properties (firmness, index of viscosity and hardness) and melting index (duration) were respectively measured using shear …

Particle Size Distribution And Compositional Effects On Textural Properties And Appearance Of Dark Chocolates, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB parameters L*, C* and h° using a HunterLab Miniscan Colorimeter. Compositional parameters for particle size distribution were [D90 (>90% finer) of 18 ìm, 25 ìm, 35 ìm and 50 ìm], fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Results showed that PSD, fat and lecithin content significantly (p<0.05) influenced the textural parameters with significant interactions among factors. Particle size was inversely correlated with firmness (1235 - 173 g), consistency (50410 - 7029 g.s), cohesiveness (1594 - 262 g), index of viscosity (5737 - 1099 g.s) and hardness (7062 - 5546 g) with chocolates containing 25% fat and 0.3% lecithin. With higher fat and lecithin contents, PSD influence was reduced. PSD and fat concentration inversely influenced all colour measurements (L*, C* and h°) of samples. High correlations (r = 0.71 – 1.00, P<0.001) were observed between texture parameters and colour. It was concluded that PSD, fat and lecithin contents and their interactions were central to changes in textural properties and appearance during processing of dark chocolates.

Canadian Student Information (Csi) Document With Back-Of-The-Book Cd Rom (To Accompany Entry Level Nutrition Text), Leonard Piché

Leonard Piché

No abstract provided.

Canadian Supplemental Information (Csi) Document With Back-Of-The-Book Cd Rom (To Accompany Entry Level Nutrition Text), Leonard Piché, Alicia Garcia

Leonard Piché

No abstract provided.

Household's Olive Oil Consumption Preferences Socioeconomic And Demographic Differences, Gulgun Yildiz Ti̇ryaki̇

Dr. Gülgün YILDIZ TIRYAKI

Present study indicates specific consumer characteristics that affect consumer preferences for virgin, refined and blend olive oils. The findings of the study suggest that socioeconomic and demographic characteristics of household and household head such as household income, household size, education, age and gender of household head, household with working wife, residential areas (rural-urban), and regional differences were statistically significant factors and play an important role on olive oil consumption choices among Turkish households. Because olive oil production and manufacturing firms are increasing very rapidly in Turkey, the results of this study provide some relatively new information about consumer olive oil …