Effect of age and diet on carcass and meat quality in ewes.

This study elucidated the effect of age and diet on carcass characteristics and meat quality parameters of Rambouillet ewes. Forty ewes (n = 20 yearling ewes and n = 20 cull ewes) were fed with alfalfa hay (AH) or a 100 % concentrate diet (CD). Treatments were: a) 10 cull ewes were fed only with AH, b) 10 yearling ewes were fed only with AH, c) 10 cull ewes were fed with CD, d) 10 yearling ewes were fed with CD.

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.).

Background: Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods.

Effects of Chia Seeds on Growth Performance, Carcass Traits and Fatty Acid Profile of Lamb Meat.

The aim of this work was to supplement a diet with chia seeds ( L.) based on the requirements of finishing lambs for meat, and to analyze biometric parameters and fatty acid profiles in meat. Eighteen male Rambouillet lambs with a bodyweight of 25 kg were used.

Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG.

Tofu is one of the main foods made with soybeans. The aim of this work was to evaluate the effect of L. plantarum and L.

Effect of linear and branched fructans on growth and probiotic characteristics of seven Lactobacillus spp. isolated from an autochthonous beverage from Chiapas, Mexico.

The effect that the fructans of Cichorium intybus and Agave salmiana have on health, as well as on the growth of some Lactobacillus species, has been demonstrated. The aim of this work was to evaluate the effect of linear and branched fructans on the growth of seven strains and some probiotic characteristics. The molecular identification of seven strains was performed.

Influence of Prebiotic Activity of Fructans on Mucus Production and Morphology Changes in Colonic Epithelium Cell of Healthy Wistar Rats.

The beneficial health of evaluating prebiotic effect by the consumption of fructans ( fructans) was assessed in the epithelium of the cecum and proximal colon of Wistar rats fed at different doses for 35 days with regards to mucus production, morphological cell changes, and the serum concentration of tumor necrosis factor-α (TNF-α). Results showed a significant increase in mucus-secreting cells ( < 0.05) and a normal structure with preserved crypts, without morphological damage to colonic cells for a dose of 12.

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit () Seed Flour.

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit () seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page's equation to establish the drying time for the required moisture between 5 and 7% in the flour.

Evaluation of the sealing capability and morphological fit of prefabricated dowels and fiber-reinforced composite resin: An in vitro study.

Statement Of Problem: Prefabricated dowels do not always provide intraradicular sealing in the root canal dentin, and the lack of sealing predisposes the dowel to adhesive failure and debonding. It is unclear if fiber-reinforced composite resin dowels provide better sealing.

Purpose: The purpose of this in vitro study was to evaluate the intraradicular sealing and morphological fit of prefabricated dowels and fiber-reinforced composite resin dowels in root canal dentin.

Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry.

Specific heat capacity ( ) is regarded as a fundamental parameter for the design, operation, and optimization of the heat transfer equipment widely used in the food industry. Using the calorimetric ASTM E1269-11 standard procedure, the -temperature ( ) curves of fruit juice model systems prepared at different mass fractions of fructose/glucose/sucrose/citric acid/pectin and water were measured. Thus, experimental data of for solid samples in crystalline and amorphous states from -80 °C up to the melting temperature range and for aqueous samples from -80 to 110 °C were generated.

The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems.

The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (Tm', Tm) and glass transition temperatures (Tg', Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.

Biodegradation of recalcitrant compounds and phthalates by culturable bacteria isolated from Liometopum apiculatum microbiota.

Liometopum apiculatum is a species of ants widely distributed in arid and semi-arid ecosystems where there is a relative food shortage compared with tropical ecosystems. L. apiculatum has established an ecological balance involving symbiotic interactions, which have allowed them to survive through mechanisms that are still unknown.

The proteome map of the escamolera ant (Liometopum apiculatum Mayr) larvae reveals immunogenic proteins and several hexamerin proteoforms.

The larvae of escamolera ant (Liometopum apiculatum Mayr) have been considered a delicacy since Pre-Hispanic times. The increased demand for this stew has led to massive collection of ant nests. Yet biological aspects of L.

Microbiota of edible Liometopum apiculatum ant larvae reveals potential functions related to their nutritional value.

Edible insects, due to their high nutritive value, are currently considered as a potential renewable source for food and feed production. Liometopum apiculatum ants are widely distributed in arid and semi-arid ecosystems and their larvae (escamoles) are considered as a delicacy, however the microbial importance in L. apiculatum nutritional ecology is unknown.

Study of enzymatic hydrolysis of fructans from Agave salmiana characterization and kinetic assessment.

Fructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial inulinase preparation acting freely. To compare the performance of the enzymatic preparation, a batch of experiments were also conducted with chicory inulin (reference). Hydrolysis was performed for 6 h at two temperatures (50, 60 °C) and two substrate concentrations (40, 60 mg/ml).