Antiphospholipid syndrome autoantibodies induction after treatment with anti-TNF alpha therapy in patients with IBD.

Introduction: Ant-iTNF treatment has been broadly linked with autoantibodies and autoimmune disorders development. After the clinical observation of aPTT (activated partial thromboplastin clotting time) prolongation in our cohort of IBD patients treated with anti-TNF, we sought to determine the presence of antiphospolipid antibodies in our population, along with antiphospholipid syndrome (APS) occurrence.

Methods: We included in the study 289 patients treated with anti-TNFα antibodies.

Towards a Characterization of Background Music Audibility in Broadcasted TV.

In audiovisual contexts, different conventions determine the level at which background music is mixed into the final program, and sometimes, the mix renders the music to be practically or totally inaudible. From a perceptual point of view, the audibility of music is subject to auditory masking by other aural stimuli such as voice or additional sounds (e.g.

Rumination syndrome: Critical review.

Rumination syndrome is a functional disorder characterized by the involuntary regurgitation of recently swallowed food from the stomach into the mouth, from where it can be re-chewed or expelled. Clinically, it is characterized by repeated episodes of effortless food regurgitation. The most usual complaint is frequent vomiting.

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures.

This research work evaluates the feasibility of a smartphone-based spectrometer (740-1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based spectrometer and a benchtop NIR spectrometer (940-1700 nm) were used for acquiring 1312 spectra from meat samples stored at four different temperatures ranging from -14 °C to 25 °C. Thereafter, for each spectrometer, PLS and Random Forest regression models specific for each temperature and global models were created to predict the fat, moisture and protein contents.

Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds.

Unlabelled: In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed-production system variation for all the variables.

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean.

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

The effects of diacylglycerols (DAG), pork back fat and sunflower oil on water and fat mobility in fermented sausages were studied with (1)H NMR relaxometry. The added fat affected the physicochemical parameters weight loss, water activity, moisture content and moisture content on a defatted-dry-matter basis of reduced-fat non-acid fermented sausages. The weight losses were the lowest in sausages prepared with DAG and sunflower oil, which resulted in higher water activity compared to sausages prepared with back fat.

Estimation of dry-cured ham composition using dielectric time domain reflectometry.

Development of real-time, non-destructive methods to characterize dry-cured ham is of interest to the food industry. Since dielectric properties change depending on the composition of the food product studied, time domain reflectometry (TDR) could be a useful method to characterize dry-cured ham. In this study, samples with different compositions were measured with a TDR device equipped with an open-ended coaxial line sensor.

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams.

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.

The effects of post-resting temperature (5°C, 15°C and 25°C) and drying level (low and high, corresponding to final water contents (w/w) of 57% and 50%, respectively) were evaluated in restructured dry-cured hams. The reduction of NaCl content, with and without the addition of K-lactate as NaCl substitute was also evaluated. Physicochemical and instrumental colour and texture (Stress Relaxation test) parameters and sensory attributes were measured.

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.

Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15g/kg NaCl) or salt reduction with addition of potassium lactate (15g/kg NaCl and 39.74g/kg of a 60% K-lactate solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3°C and 85% RH until reaching above 30% weight losses.

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.

The aim of this study was to investigate the effect of a 10-day ageing at 30±2°C on the texture of dry-cured hams processed at temperatures up to 18±2°C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24h post-mortem: Low pH<5.7, Medium pH=5.

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process.

The present study evaluated the effects of mild thermal treatments at the end of the drying process on physicochemical characteristics and instrumental and sensory texture in dry-cured ham. Experiment 1: effect of thermal treatments (4-46°C) for 4h and 24h. Experiment 2: time effect (4-168h) of thermal treatments at 30°C and 36°C.

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality.

Sensory characteristics of longissimus thoracis muscle from three local Spanish beef breed-production systems and their relationships with chemical and instrumental meat quality traits were studied. Young bulls of Bruna dels Pirineus (BP; n=69), Avileña-Negra Ibérica (A-NI; n=70) and Morucha (MO; n=70) breeds were reared in their own production systems. MO breed showed the highest water holding capacity and also the highest thawing loss and haem pigment content (P<0.

Colorectal stenting as an effective therapy for preoperative and palliative treatment of large bowel obstruction: 9 years' experience.

Background: Since their introduction, selfextending metal stents (SEMS) have established themselves as an option in the treatment of obstructive colorectal cancer. Thanks to stenting, patients traditionally treated with emergency surgery can now be converted to scheduled surgery with mechanical preparation of the colon and primary anastomosis. Stenting represents a valid one-step surgical alternative for intestinal obstruction of the colon.

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions.

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of dry-cured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according to their pH(BF) into three groups: LpH (pH<5.66), MpH (5.

Microwave heating of cooked pork patties as a function of fat content.

In this study, the parameters heating rate, dielectric factors, and specific heat capacity, which determine the heating profiles and the dissipation of energy during microwave heating, were obtained for precooked pork patties. The pork patties studied were lean meat, pure back fat, and several lean meat/back fat mixtures. Microwave heating at 798 W power was not sufficient to accelerate the heating rates in 100% lean meat compared to 415 W.

Technologies to shorten the drying period of dry-cured meat products.

Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the drying period, which is the most time consuming.

Instrumental evaluation of defective texture in dry-cured hams.

In the first experiment, the effect of the stress relaxation time on texture evaluation of biceps femoris (BF) muscle from dry-cured hams was studied. The specimens were compressed to 25% of their original height and the crosshead speed was 5mm/s. The force decay versus time was recorded and Peleg's model was fitted with different relaxation times.

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

This paper describes the effect of high pressure (400MPa and 600MPa) applied to frozen hams at early stages of the dry-cured ham process: green hams (GH) and hams at the end of the resting stage (ERS), on the appearance, some texture and flavour parameters and on the instrumental colour characteristics of dry-cured hams. Pressurized hams showed slightly lower visual colour intensity than the control ones. In general, pressurization did not have a significant effect on the flavour characteristics of the final product.

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

This paper describes the effect of high pressure (400MPa and 600MPa) applied to frozen hams at early stages of the dry-cured ham process: green hams (GH) and hams at the end of the resting stage (ERS), on some physicochemical parameters and on antioxidant and proteolytic enzyme activities in the final product. No significant differences were observed among treatments either in the drying kinetics or in the physicochemical characteristics. However, when high-pressure was applied to frozen GH hams it produced a superficial denaturation that affected salt absorption and, consequently, the proteolysis index.

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham.

The aim of the present study was to determine the effect of pH level and NaCl content on the relationship between water content and texture parameters in semimembranosus and biceps femoris muscles in dry-cured ham. The experiment was undertaken using 18 hams, selected in a commercial slaughterhouse. Half of the hams had a pH<5.