A Rapid Direct Solvent Extraction Method For The Extraction Of 2-Dodecylcyclobutanone From Irradiated Ground Beef Patties Using Acetonitrile., Amit Kumar
Amit Kumar, DVM, MS, PhD
The amount of irradiated beef in the U.S. market is growing, and a reliable, rapid method is needed to detect irradiated beef and quantify the irradiation dose. The official analytical method (BS EN 1785 2003) that has been adopted by the European Union is time consuming. The objective of this study was to develop a rapid method for the analysis of 2-dodecylcyclobutanone (2-DCB) in irradiated beef. A 5 g sample of commercially irradiated ground beef patty (90/10) was extracted with n-hexane using a Soxhlet apparatus or with acetonitrile via direct solvent extraction. The Soxhlet hexane extract was evaporated ...
Screen-Related Sedentary Behaviors: Children's And Parents' Attitudes, Motivations, And Practices, 2009 The University of Western Ontario - Brescia University College
Screen-Related Sedentary Behaviors: Children's And Parents' Attitudes, Motivations, And Practices, Meizi He, Leonard Piche, Charlene Beynon, Stewart Harris
OBJECTIVE: To investigate school-aged children's and parents' attitudes, social influences, and intentions toward excessive screen-related sedentary behavior (S-RSB).
DESIGN: A cross-sectional study using a survey methodology.
SETTING: Elementary schools in London, Ontario, Canada.
PARTICIPANTS: All grades 5 and 6 students, their parents, and their teachers in the participating schools were invited to voluntarily participate; 508 student-parent pairs completed the surveys.
MAIN OUTCOME MEASURE: Children's screen-related behaviors.
ANALYSIS: Data were analyzed using the Independent Student t test to compare differences of continuous variables and the chi-square test to test for differences of categorical variables.
RESULTS: Children spent 3.3 ...
Restaurants In London, On, 2009 University of Western Ontario
Restaurants In London, On, Lenoard Piche, Elena Usdenski
Brescia professor, Dr. Len Piché, and Foods and Nutrition Masters student, Elena Usdenski, provide information about the features of London's restaurants and the nutritional analysis of their signature dishes.
Obesity And Food Choices Among Faculty And Staff At A Large Urban University, 2009 San Jose State University
Obesity And Food Choices Among Faculty And Staff At A Large Urban University, Marjorie R. Freedman, Rebecca J. Rubinstein
Marjorie R. Freedman
Food Technology, Innovation And Teacher Education Summary Of Survey Findings, 2009 Southern Cross University
Food Technology, Innovation And Teacher Education Summary Of Survey Findings, Angela Turner
Dr Angela Turner
This executive summary presents an overview of the findings from data collected during 2009 as part of a doctoral thesis entitled: A Critique of Food Technology, Innovation and Teacher Education. The survey instrument collected information that sought to establish contemporary perceptions about the study of Food Technology in Australia and the role secondary education may play in ‘supplying’ people into professional studies towards a career as a food technologist. In this arrangement, the industry and profession of food technologists represent the ‘demand’ side of the process that starts with receiving students ‘supplied’ by the schools sector into undergraduate food science ...
Effect Of Soybean Fortification On Fermentation Characteristics And Consumer Acceptability Of Hausa Koko, A Ghanaian Fermented Porridge, 2009 University for Development Studies
Effect Of Soybean Fortification On Fermentation Characteristics And Consumer Acceptability Of Hausa Koko, A Ghanaian Fermented Porridge, James Owusu-Kwarteng
Objective: To assess the effect of soybean fortification on microbial growth and consumer acceptability of
Methodology and results: Hausa koko was prepared from a mixture of soaked millet grains and pre-soaked,
blanched and dehulled soybeans added at 0 to 50 % replacement levels. pH, titritable acidity and microbial
counts were determined before and after the fermentation period using standard methods. The effect of the
added soybean on acceptability was evaluated on a nine point hedonic scale by an untrained panel that is
familiar with Hausa koko. Data were subjected to Analysis of Variance and Tukey testing for the ...
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Professor Emmanuel Ohene Afoakwa
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3x3x2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably ...
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., 2009 University of Ghana
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using Brabender Viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy-fortification upto 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8%-60.4% within the 48 ...
Response Surface Methodology For Studying The Quality Characteristics Of Cowpea (Vigna Unguiculata)-Based Tempeh., George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Dr. Emmanuel Ohene Afoakwa (Phd), Kwaku Tano-Debrah, Agnes Simpson Budu
Professor Emmanuel Ohene Afoakwa
Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50°C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefﬁcients (R2) and the lack-of-ﬁt tests. Optimum processing conditions were determined by method of superimposition. There was a strong and signiﬁcant inﬂuence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar signiﬁcance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions observed for the preparation of cowpea tempeh were boiling time of about 20 min, incubation time of about 28 h and incubation temperature of about 37°C.
Nutrient Analysis Of Varying Socioeconomic Status Home Food Environments In New Jersey State, 2009 Syracuse University
Nutrient Analysis Of Varying Socioeconomic Status Home Food Environments In New Jersey State, Scott D. Schefske, Cara L. Cuite, Anne C. Bellows, Carol Byrd-Bredbenner, Teresa Vivar, Holly Rapport, William K. Hallman
Home food inventories of Oaxacan Mexican-American and African-American families of low-socioeconomic status living in an urban area in New Jersey with at least one child under the age of 12 were conducted using Universal Product Code scanning. The African-American and Oaxacan household food supplies were compared with a sample of White households, also with at least one child under the age of 12, not of low-socioeconomic status. Nutrient Adequacy Ratios for total fat, saturated fat, cholesterol, sodium, total carbohydrate, sugar, dietary fiber, protein, vitamin A, vitamin C, calcium, and iron were used to quantify the adequacy of household food supplies ...