Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content.

This study investigates quality changes occurred in sliced pork belly with different fat content during refrigerated storage, and the potential of spectral imaging technology in predicting quality properties. Pork bellies with different fat levels (low 'LF', medium 'MF' and high 'HF') were selected from slaughtering houses and directly transferred to the laboratory. The sliced bellies were packed in modified atmosphere packages with high oxygen levels (80 %) and the essential visual and olfactory characteristics, microbiological load, pH, lipid oxidation and colour values were assessed throughout 20 days of refrigerated storage.

Valorization of the Isocyanate-Derived Fraction from Polyurethane Glycolysis by Synthesizing Polyureas and Polyamides.

The isocyanate-derived fraction resulting as the bottom phase from the split-phase glycolysis of conventional polyurethane flexible foams has been given a new life based on the formation of amine-based polymers (polyureas and polyamides). For that purpose, the bottom phase was first hydrolyzed, producing toluenediamine and diethylene glycol, and further subjected to controlled vacuum distillation in order to recover both products separately. The hydrolysis reaction and the separation process conditions were determined and optimized, obtaining products with a purity comparable to that of commercial ones.

Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies.

Belly is a widely consumed pork product with very variable properties. Meat industry needs real-time quality assessment for maintaining superior pork quality throughout the production. This study explores the potential of using visible and near-infrared (VNIR,386-1015 nm) spectral imaging for predicting firmness, fatness and chemical compositional properties in pork belly samples, offering robust spectral calibrations.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact.

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact.

Validation of rubric-based evaluation for bachelor's theses in a food science and technology degree.

An effective evaluation of a bachelor's thesis (BT) needs the use of valid tools such as rubrics. There are few studies providing a validation of rubrics for these theses and even fewer in the academic field of food science and technology; hence the aim of this study was to validate a rubric for the assessment of relevant competencies in the BT. Ninety-seven students presented their thesis and 56 teachers participated as members of the committees.

Pork belly quality variation and its association with fatness level.

Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional characteristics of fresh pork bellies and the distribution of the fat within the belly slice. A total of 182 bellies, selected to ensure variability of fatness, sexes and genotypes, were scanned by computed tomography (CT) to determine the fat content which, together with the genotype, led to the formation of 5 classes: F1 class below 26%, F2 class from 26% to 33.

Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa ( L.) Beans from Southwestern Colombia.

In Southwestern Colombia, cocoa clones are cultivated in which productivity characteristics predominate over bean quality. In this study, cocoa beans of the CCN-51 clone harvested in the Tumaco region (Nariño, Colombia) were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (Control); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD + YS). Chemical composition, fatty acids, total polyphenol, methylxanthines (theobromine and caffeine) and lactic acid content of cocoa beans were determined.

Mixed oral candidiasis in type 2 diabetic patients: Identification and spectrum of sensitivity.

Introduction: Patients with type 2 diabetes mellitus are susceptible to acquire Candida spp. infections, sometimes involving more than one species. The resistance of some species to antimycotic agents can cause treatment failure.

The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly.

Pork belly is an important and heterogeneous cut, characterized by its fat content. Immunocastration is an alternative to surgical castration that can modify the composition of carcasses and cuts and it can affect at its processing. This work compares the morphological, mechanical and compositional characteristics of pork belly of (1) pure Duroc pigs from surgically castrated males (CM), entire females (EF) and immunocastrated females (IF), and (2) Duroc crossbreed pigs from immunocastrated males (IM) and entire males (EM).

Bacterial communities and toxin profiles of Ostreopsis (Dinophyceae) from the Pacific island of Okinawa, Japan.

Variations in toxicity of the benthic dinoflagellate Ostreopsis Schmidt 1901 have been attributed to specific molecular clades, biogeography of isolated strains, and the associated bacterial community. Here, we attempted to better understand the biodiversity and the basic biology influencing toxin production of Ostreopsis. Nine clonal cultures were established from Okinawa, Japan, and identified using phylogenetic analysis of the ITS-5.

Oxidation of Aldehydes Used as Food Additives by Peroxynitrite.

Benzaldehyde and its derivatives are used as food supplements. These substances can be used mainly as flavorings or as antioxidants. Besides, peroxynitrite, an oxidizing agent, could be formed in canned food.

Belumosudil for chronic graft-versus-host disease.

Chronic graft-versus-host disease (cGvHD) is a multisystem disease that is diagnosed in up to 70% of patients following allogeneic hematopoietic cell transplantation. In cGvHD, the donor immune cells attack the patient's cells, resulting in inflammation and fibrosis in multiple tissues. cGvHD can affect almost any organ and is the major cause of morbidity and mortality in transplant survivors.

Comparative Transcriptome Profile between Iberian Pig Varieties Provides New Insights into Their Distinct Fat Deposition and Fatty Acids Content.

The high deposition of intramuscular fat and the content of oleic fatty acid are characteristic of the Iberian pig. These two parameters present great variability and are differentiated amongst the varieties that make up the Iberian pig population. Although previous studies generated evidence for causal genes and polymorphisms associated to the adipogenic potential of the Iberian pig, there is little information about how genetic expression influences this trait's variability.

Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig.

During dry-cured ham processing, phospholipids (PL) are the main substrates of lipolysis and oxidation. However, the published data on individual PL classes in the pig muscle are inconsistent. This study determined the PL class contents and composition in biceps femoris of Iberian pigs according to the rearing system (Montanera vs Pienso).

Free-Range and Low-Protein Concentrated Diets in Iberian Pigs: Effect on Plasma Insulin and Leptin Concentration, Lipogenic Enzyme Activity, and Fatty Acid Composition of Adipose Tissue.

The purpose of this study was to investigate the effect of diets with different protein contents on carcass traits, plasma hormone concentration, lipogenic enzyme activities, and fatty acid (FA) composition in the adipose tissue of Iberian pigs. Twenty-four castrated male Iberian pigs (eight per feeding diet) were fed under free-range conditions with acorns and grass (FR), and in confinement with concentrated diets with standard (SP) and low-protein contents (LP) from 116.0 to 174.

Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig.

The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP).

Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig.

The aim of this study was to research the effect of the genetic background (Retinto, Torbiscal, and their reciprocal crosses) on the subcutaneous fatty acids and the sensory characteristics of dry-cured shoulders from Iberian pig, and also to investigate whether there is some interaction between genotype and diet composition when pigs are reared indoors, to obtain information to improve the selection strategies for purebred Iberian pig. The genetic background affected both the fatty acid composition (C17:0, C17:1 n-7, C18:3 n-3 and C20:0 were significantly different) and the sensory characteristics (marbling, lean fibrousness, and flavour intensity and persistence were significantly influenced), which indicates that they should be taken into account in the selection strategies for purebred Iberian pig. In a similar way, the genotype × diet composition interaction also should be taken into account when selecting a genetic line or cross to be fed indoors on a particular diet because of its repercussion on the sensory characteristics.

Five genomic regions have a major impact on fat composition in Iberian pigs.

The adipogenic nature of the Iberian pig defines many quality attributes of its fresh meat and dry-cured products. The distinct varieties of Iberian pig exhibit great variability in the genetic parameters for fat deposition and composition in muscle. The aim of this work is to identify common and distinct genomic regions related to fatty acid composition in Retinto, Torbiscal, and Entrepelado Iberian varieties and their reciprocal crosses through a diallelic experiment.

Study of the Coordination Modes of Hybrid NNCp Cyclopentadienyl/Scorpionate Ligands in Ir Compounds.

A new coordination mode for the hybrid scorpionate/cyclopentadienyl ligand bpzcp, [bpzcp = 2,2-bis(3,5-dimethylpyrazol-1-yl)-1,1-diphenylethylcyclopentadienyl] is observed in iridium complexes. The reaction of the lithium precursor, [Li(bpzcp)(THF)], with a range of [IrCl(diene)] compounds leads to an unprecedented binding mode of the hybrid scorpionate/cyclopentadienyl ligand as η-Cp-coordinated and the formation of Ir(I) derivatives [Ir(η-Cp-bpzcp)(η-cod)] (1), [Ir(η-Cp-bpzcp){η-CH═C(Me)C(Me)═CH}] (2), [Ir(η-Cp-bpzcp)(η-coe)] (3), and [Ir(η-Cp-bpzcp)(η-CH═CH)] (4). The Ir(I) complex 4 reacts with CO or bromine to afford the compound [Ir(η-Cp-bpzcp)(CO)] (5) and the 18e Ir(III) complex [Ir(κ-N-η-Cp-bpzcpBr)Br] (6), respectively.

Dry needling in the management of myofascial trigger points: A systematic review of randomized controlled trials.

Objective: This systematic review of randomized controlled trials aimed to examine the effectiveness of dry needling in the treatment of myofascial trigger points and to explore the impact of specific aspects of the technique on its effectiveness.

Methods: Relevant studies published between 2000 and 2015 were identified by searching PubMed, Scopus, The Cochrane Library and Physiotherapy Evidence Database. Studies identified by electronic searches were screened against a set of pre-defined inclusion criteria.

Radical Cyclizations for the Synthesis of Pyrroloindoles: Progress toward the Flinderoles.

Under the influence of Lewis acid catalysis, donor/acceptor cyclopropanes underwent nucleophilic ring opening by indolines. The resulting N-alkyl indolines bearing a pendant malonyl moiety oxidatively cyclized to 1,2-pyrroloindoles. This method was showcased by the preparation of the skeletal structure of the flinderoles.

Genetic parameters and crossbreeding effects of fat deposition and fatty acid profiles in Iberian pig lines.

The aim of this study was to estimate the genetic and environmental parameters and crossbreeding effects on fatty acid and fat traits in the Iberian pig. Our final goal is to explore target selection traits and define crossbreeding strategies. The phenotypes were obtained under intensive management from 470 animals in a diallelic experiment involving Retinto, Torbiscal, and Entrepelado lines.