Journal articles on the topic 'Cream honey'
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Abenavoli, Fabio Massimo, and Roberto Corelli. "Honey Cream." Annals of Plastic Surgery 50, no. 1 (January 2003): 105–6. http://dx.doi.org/10.1097/00000637-200301000-00027.
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Arslaner, Ayla, Mehmet Ali Salık, Salih Özdemir, and Ahmet Akköse. "Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 446–55. http://dx.doi.org/10.17221/311/2018-cjfs.
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This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T’m).
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Yumas, Medan. "FORMULASI SEDIAAN KRIM WAJAH BERBAHAN AKTIF EKSTRA METANOL BIJI KAKAO NON FERMENTASI (Theobroma cacao L) KOMBINASI MADU LEBAH." Jurnal Industri Hasil Perkebunan 11, no. 2 (December 15, 2016): 75–87. http://dx.doi.org/10.33104/jihp.v11i2.3414.
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Facial cream preparation contains active fotoprotector, antioxidant, and moisturizer derived fromnatural sources. Cocoa beans and honey bee are ones of anti-oxidant and moisturizer natural sourcescontaining polyphenol/phenolic and other flavonoid compounds. Flavonoid contains anti-oxidant agent asfree radical scavenger. The aim of this study was to obtain formula combination of non-fermented cocoabeans methanol extract and honey bee as active agents in effecting face skin moisturizing. Phases of theresearch consists of process of producing non-fermented cocoa beans methanol extract, producing facecream from non-fermented cocoa beans methanol extract and honey bee, and analysis on the characteristicsof the products. The result showed that face cream formulated from 1.56% of non-fermented cocoa beansmethanol extract and 2.34% of honey bee having 73.8% moisturizing effect in 60 minutes exposure doesnot irritate face skin and eyes. It has viscosity value 2.72 x 105 cps, has pH value 5.26 which is suitable withthe range of normal pH for skin (4.5-7.5), does not contain residues of nipasol and nipagin, has scoringaverage 1 – 2.9 by panelists on the attributes (aroma, consistency, texture, stickiness, homogeneoussensation, color, appearance, itchiness, erythema, easiness on cleaning, response on washing), and hastotal bacteria, khamir, and molod 5.0 x 102 which does not meet the requirements for skin moisturizer (SNI16-4339-1996) i.e. 102 colonies/gram.Keywords: non-fermented cocoa beans, honey bees, the active component, facial cream
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Parasthi, Lusia Yotista Enggal, Diana Nur Afifah, Choirun Nissa, and Binar Panunggal. "Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii." Amerta Nutrition 4, no. 4 (November 30, 2020): 257. http://dx.doi.org/10.20473/amnt.v4i4.2020.257-264.
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Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm).
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Ranasinghe, R. A. D. M., and T. M. I. U. K. Tennakoon. "Antibacterial activity of a laboratory made cosmetic cream Vs marketed creams containing bee honey." Sri Lankan Journal of Infectious Diseases 11 (December 17, 2021): 3. http://dx.doi.org/10.4038/sljid.v11i0.8446.
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Semprini, Alex, Joseph Singer, Irene Braithwaite, Nick Shortt, Darmiga Thayabaran, Melanie McConnell, Mark Weatherall, and Richard Beasley. "Kanuka honey versus aciclovir for the topical treatment of herpes simplex labialis: a randomised controlled trial." BMJ Open 9, no. 5 (May 2019): e026201. http://dx.doi.org/10.1136/bmjopen-2018-026201.
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ObjectiveTo compare New Zealand medical grade kanuka honey with topical aciclovir for the treatment of herpes simplex labialis.DesignProspective parallel randomised controlled open-label superiority trial.Setting76 community pharmacies across New Zealand between 10 September 2015 and 13 December 2017.Participants952 adults randomised within the first 72 hours of a herpes simplex labialis episode.InterventionsRandom assignment 1:1 to either 5% aciclovir cream or medical grade kanuka honey (90%)/glycerine (10%) cream, both applied five times daily.Outcome measuresThe primary outcome was time from randomisation to return to normal skin (stage 7). Secondary outcomes included time from randomisation to stage 4 (open wound), time from stage 4 to 7, maximal pain, time to pain resolution and treatment acceptability.ResultsPrimary outcome variable: Kaplan-Meier-based estimates (95% CI) for the median time in days for return to normal skin were 8 (8 to 9) days for aciclovir and 9 (8 to 9) for honey; HR (95% CI) 1.06 (0.92 to 1.22), p=0.56. There were no statistically significant differences between treatments for all secondary outcome variables. No related serious adverse events were reported.ConclusionThere was no evidence of a difference in efficacy between topical medical grade kanuka honey and 5% aciclovir in the pharmacy-based treatment of herpes simplex labialis.Trial registration numberACTRN12615000648527;Post-results
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Nijhuis, WA, RH Houwing, WC Van der Zwet, and FGA Jansman. "A randomised trial of honey barrier cream versus zinc oxide ointment." British Journal of Nursing 21, Sup14 (November 8, 2012): S10—S13. http://dx.doi.org/10.12968/bjon.2012.21.sup14.s10.
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Nijhuis, WA, RH Houwing, WC Van der Zwet, and FGA Jansman. "A randomised trial of honey barrier cream versus zinc oxide ointment." British Journal of Nursing 21, Sup20 (November 7, 2012): S10—S13. http://dx.doi.org/10.12968/bjon.2012.21.sup20.s10.
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Рябцева, Светлана, Svetlana Ryabtseva, Валида Ахмедова, Valida Akhmedova, Георгий Анисимов, and Georgiy Anisimov. "Ice cream as a carrier of Lactobacillus acidophilus." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 5–27. http://dx.doi.org/10.21603/2074-9414-2018-2-5-27.
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Ice cream is a product with specific composition and properties that are highly valued by a wide range of consumers. Peculiarities of ice cream composition and production technology make it possible to consider the product as a promising carrier and means of biologically active compounds and useful microorganisms supply. The article reveals morphological, biochemical, physiological, genetic and technological characteristics of L. acidophilus. It systematizes information on the existing methods used for production of ice cream with L. acidophilus. The author shows the influence of various forms of the introduced acidophilus bacteria and methods for their adaptation on ice cream quality indicators. The article provides the data on the properties of ice cream fermented and unfermented with this cultures. It reveals information on the impact of various technological, physicochemical and physiological factors on the survival capacity of pure culture L. acidophilus and its combination with other microorganisms in the process of ice cream production, storage and consumption. The author considers perspective ways of acidophilic ice cream production using various combinations of prebiotics, dietary fibers, replacing refined sugar with honey and unrefined sugars, introducing whey proteins, fruit puree, grain additives and other ingredients. The article presents the data on the influence of functional components on the production process and properties of ice cream containing acidophilus bacteria. The author systematized information on ice cream production using different strains of L. acidophilus and Bifidobacterium spp. replacing cowʼs milk with vegetable analogues. Methods for producing ice cream with L. acidophilus and other starter cultures, including yogurt cultures are described. The review justifies practicability of L. acidophilus application in ice cream production. It reveals trends and issues in the area of functional use ice cream production.
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Kushargina, Rosyanne, Wilda Yunieswati, and Fauza Rizqiya. "Youth’s Drink Consumption Habits for the Body Immunity." Jurnal Ilmiah Kesehatan 3, no. 3 (December 31, 2021): 115–23. http://dx.doi.org/10.36590/jika.v3i3.166.
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Covid-19 pandemic that is happening in Indonesia and throughout the world has caused changes in people’s eating habits. Food and beverages which can increase immunity become the main focus for the community during this pandemic. This study aimed to analyze the drinking habits on the immunity of SMA Muhammadiyah 25 Pamulang students. This study used a cross-sectional design. There were 78 subjects at the age of 16-17 years old who are 12th grade of SMA Muhammadiyah 25 Pamulang. Drinking habits were collected into 11 beverages types and divided into three categories (1: tea, coffee, and boba drinks; 2: fresh milk, powdered milk, sweetened condensed milk, ice cream containing milk, and yogurt; 3: date juice, honey, and traditional herbal medicine). Data were analyzed descriptively by applying the univariate test method. The results show that 66,67% of subjects consumed boba drinks more often. 32,05% of subjects always consumed coffee, and the last 39,74% of subjects rarely consumed tea. Furthermore, there are 62,82% of subjects more often consume ice cream, 25,64% of subjects constantly consume powdered milk, and 47,44% of subjects rarely consume fresh milk. Hereafter, there are 64,10% of subjects who always consume date juice. subjects often consume honey (47,44%) as well as traditional herbal medicine (46,15%). Subjects drink various beverages such as tea, milk, and their processed products, date juice, honey, and traditional herbal medicine to increase their immunity due to nutrient and antioxidant contents, to protect themselves from virus infection, including Covid-19.
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Jahdi, Fereshteh, Zeinab Hamzehgardeshi, Maryam Darvishi Kuolaei, Mohsen Vahedi, and Saied Goodarzi. "Vulvovaginal Candidiasis Symptom Reduction - Honey, Yogurt-and-Honey and Clotrimazole Vaginal Cream - A Triple Blind Randomized Control Trial." Journal of Evolution of Medical and Dental Sciences 10, no. 8 (February 22, 2021): 515–21. http://dx.doi.org/10.14260/jemds/2021/112.
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Shayan, Arezoo, Hadis Sourinezhad, Fariba Barzegar, Hassan Ahmadinia, Zahra Masoumi, Shirin Moradkhani, and Mansoureh Refaei. "The Effect of Olive Oil and Honey Combination on Episiotomy Wound Healing and Pain Relief: A Randomized Clinical Trial." Current Women s Health Reviews 16, no. 2 (April 29, 2020): 145–51. http://dx.doi.org/10.2174/1573404816666200123111718.
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Background: Episiotomy is one of the most common surgical procedures in the world that is associated with perineal pain and can be exposed to infection, or might be healed with delay. Objective: The aim of this study was to investigate the effects of honey-olive oil combination on episiotomy wound healing and pain relief in primiparous women. Methods: This single-blind, parallel randomized clinical trial (IRCT20120215009014N208) was conducted on 80 primiparous women. They were allocated randomly to each of the groups through random allocation rule: 40 in honey-olive oil group and 40 in the control group. Every 12 hours and for 14 days, the treatment group used about 1 inch of the cream on the wound area. Pain intensity and wound healing were measured by REEDA Scale and Visual Analogue Scale on days 7, 10, and 14 in both groups. The statistical analyst was not informed about the allocation of the groups. A significant level of 0.05 was considered. Results: There was a significant difference between healing score and pain intensity between the two groups on 7th, 10th and 14th postpartum days (p <0.05). Wound healing occurred much faster (Scores on days 7,10, and 14 were 11.25±2.13, 7.47±1.96 and 4.95±1.53 in the control group and 4.45±1.25, 2.32±.69 and 10±.30 in the intervention group, p <0.05). Moreover, pain intensity was significantly relieved in those who used Honey and olive oil cream (the scores were 5.6750±1.43, 3.3500±1.52, 2.2250±1.34 in the control group and 1.9750±1.52, .2250±.57, .0250±.15 in the intervention group, p<0.05). Conclusion: Using honey and olive oil combination improves episiotomy wound healing and also relieves its’ associated pain.
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Zahoruy, L., T. Mazur, and H. Kalinina. "Ecological approaches for cream-honey technology and prospects of using phytoeco additives." Ecological Sciences 32, no. 5 (2020): 58–61. http://dx.doi.org/10.32846/2306-9716/2020.eco.5-32.9.
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Chapagain, Kshiteej, Tika Bahadur Karki, and Pravin Ojha. "Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk." Journal of Food Science and Technology Nepal 8 (December 16, 2014): 52–59. http://dx.doi.org/10.3126/jfstn.v8i0.11750.
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A new functional yoghurt drink consisting of banana and honey was developed from Sweet Cream Buttermilk (SCBM)and its physicochemical, microbiological and sensory characteristics were assessed with respect to plain and skim milk yoghurt drinks. Storage stability of drinks prepared by using standard probiotic culture of lactobacillus acidophilus (La5) was determined in terms of acidity, strain viability and consumer acceptability of final products. In corporation of banana and honey decreased post acidification and increased the carbohydrate (13.15-13.37%), proteins (2.23-2.25%) and ash content (0.53%). It was observed that the total solid content was increased from 5.72±0.17 % in plain yoghurt drink (PYD) to 16.39±0.07% in skim milk based drink (SYD) and 16.38±0.04% in buttermilk based drink (BYD). Greater count of probiotic cells was observed in Buttermilk based yoghurt drink (5.9*108 CFU/ml) than in Skim milk based yoghurt drink (1.4*108 CFU/ml) at the end of 30 days of refrigerated storage. Fifty percent of the consumer preferred refrigerated Buttermilk based yoghurt drink for 27 days. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11750 J. Food Sci. Technol. Nepal, Vol. 8 (52-59), 2013
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Almeida, Rosana de, and Ademilson Espencer Egea Soares. "Longevity of africanized worker honey bees (Apis mellifera) carrying eye color mutant alleles." Scientia Agricola 60, no. 2 (2003): 277–81. http://dx.doi.org/10.1590/s0103-90162003000200011.
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The dark coloration of insects eyes is attributed to the accumulation of the brown pigment insectorubin, a mixture of ommochromes, xanthommatin and several ommins, biosynthesized from tryptophan. When any of the events in the synthesis chain is interrupted, formation and accumulation of pigments other than insectorubin occurs, and a new eye color will appear. The aim of the present work is to evaluate the longevity of worker honey bees Apis mellifera, homozygous and heterozygous for the mutant alleles cream (cr), snow-laranja (s la) and brick (bk). Eye pigmentation and average longetivity of bees are very closely related. Mutant bees carrying lighter eye pigmentation are unable to return to the hive; there is, therefore, a close association between the eye pigmentation and honey bees lifespan. Experiments ran in confinement cages confirm the orientation problems of mutant honey bees, which kept in a limited space, were able to return to the hive and had an extended lifespan in comparison to that observed in the nature, and did not present statistical difference (P>0.05) relative to the control group. Confinement to restricted areas improves honey bees orientation abilities and facilitates return to the hive.
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Greenwood, Michelle, and Jo Handsaker. "Honey and Medihoney® Barrier Cream: their role in protecting and repairing skin." British Journal of Community Nursing 17, Sup12 (December 2012): S32—S37. http://dx.doi.org/10.12968/bjcn.2012.17.sup12.s32.
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Yu, Chenxu, and Sundaram Gunasekaran. "Correlation of Dynamic and Steady Flow Viscosities of Food Materials." Applied Rheology 11, no. 3 (June 1, 2001): 134–40. http://dx.doi.org/10.1515/arh-2001-0008.
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AbstractEight commercial foods representing a wide range of viscosities (i.e. honey, condensed milk, mayonnaise, tomato ketchup, cream cheese, yogurt, process and Mozzarella cheeses) were investigated. Their steady shear viscosity and dynamic complex viscosity were determined by rheological measurements at two temperatures using a Bohlin-CVO rheometer. Based on experimental data, shear rate dependence of steady flow apparent viscosity and frequency dependence of dynamic viscosity was established and compared. It was determined that for condensed milk, tomato ketchup and mayonnaise, a modified Cox-Merz relation could be established. For cream cheese, a generalized Cox-Merz relation was proposed; and for yogurt, a deviation from the Cox-Merz rule was found. For Mozzarella and process cheeses a sharp drop in steady shear viscosity was noticed between 1~10 s-1 shear rate range. The Cox-Merz rule was not applicable for these cheese samples.
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Budak, Özcan, and Hüseyin Çakıroğlu. "Examination the effects of chestnut and Manuka Honey for wound healing on mice experimental model." Medical Science and Discovery 9, no. 3 (March 26, 2022): 170–74. http://dx.doi.org/10.36472/msd.v9i3.700.
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Objective: In this study, the aim is to examine the effects of Chestnut and Manuka honey on wound healing in order to investigate the effectiveness of cost-effective alternative to current approaches in terms of wound care and treatment. Material and Methods: In this study, we used 30 healthy male Balbc mice weighing 18-24 g. We randomly divided the rats into three groups. A control group, a group treated with only Chestnut honey, a group treated with Manuka honey cream. After the wounds were formed in groups, the tissue samples were gathered on the seventh and fourteenth days. Then these samples were examined histologically and immunohistochemically. Results: When the study results were evaluated, statistically significant differences were seen between histological and immune-histochemical findings in wound tissue preparations. On the seventh day, tissue samples showed re-epithelialization (P=0,002), granulation cell density (P=0,003) and angiogenesis (P= 0,003). In the fourteenth day tissue samples, we found epithelialization (P=0,001), granulation cell density (P=0,002) and angiogenesis (P=0,001). In the tissue samples in the seventh and fourteenth days between the groups, we found immino-histochemically, Ki-67 and EGF dyeing percentages as P= 0,004 and P=0,003 respectively. Conclusion: We think chestnut honey may contribute to a shorter wound healing process.
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Baghel, P. S., S. Shukla, R. K. Mathur, and R. Randa. "A comparative study to evaluate the effect of honey dressing and silver sulfadiazene dressing on wound healing in burn patients." Indian Journal of Plastic Surgery 42, no. 02 (July 2009): 176–81. http://dx.doi.org/10.1055/s-0039-1699339.
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ABSTRACTTo compare the effect of honey dressing and silver-sulfadiazene (SSD) dressing on wound healing in burn patients. Patients (n=78) of both sexes, with age group between 10 and 50 years and with first and second degree of burn of less than 50% of TBSA (Total body surface area) were included in the study, over a period of 2 years (2006-08). After stabilization, patients were randomly attributed into two groups: ‘honey group’ and ‘SSD group’. Time elapsed since burn was recorded. After washing with normal saline, undiluted pure honey was applied over the wounds of patients in the honey group (n=37) and SSD cream over the wounds of patients in SSD group (n=41), everyday. Wound was dressed with sterile gauze, cotton pads and bandaged. Status of the wound was assessed every third and seventh day and on the day of completion of study. Patients were followed up every fortnight till epithelialization. The bacteriological examination of the wound was done every seventh day. The mean age for case (honey group) and control (SSD group) was 34.5 years and 28.5 years, respectively. Wound swab culture was positive in 29 out of 36 patients who came within 8 hours of burn and in all patients who came after 24 hours. The average duration of healing in patients treated with honey and SSD dressing at any time of admission was 18.16 and 32.68 days, respectively. Wound of all those patients (100%) who reported within 1 hour became sterile with honey dressing in less than 7 days while none with SSD. All of the wounds became sterile in less than 21 days with honey, while tthis was so in only 36.5% with SSD treated wounds. The honey group included 33 patients reported within 24 hour of injury, and 26 out of them had complete outcome at 2 months of follow-up, while numbers for the SSD group were 32 and 12. Complete outcome for any admission point of time after 2 months was noted in 81% and 37% of patients in the honey group and the SSD group. Honey dressing improves wound healing, makes the wound sterile in lesser time, has a better outcome in terms of prevention of hypertrophic scarring and post-burn contractures, and decreases the need of debridement irrespective of time of admission, when compared to SSD dressing.
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Ridawati, Ridawati, and Alsuhendra Alsuhendra. "PELATIHAN PEMBUATAN ES KRIM SEHAT UNTUK BALITA BAGI KADER POSYANDU DI KELURAHAN DUREN SAWIT JAKARTA TIMUR." Sarwahita 12, no. 2 (October 31, 2015): 121–30. http://dx.doi.org/10.21009/sarwahita.122.08.
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ABSTRACTIce cream is a dairy product made by freezing and mixing the raw materials together. The ingredients used are a combination of milk with additives such as sugar and honey or without flavorings and colors, and stabilizers. This community service activity aims to improve the knowledge and skills of posyandu cadres about processing ice cream and other dairy products such as milkshake into one of the healthy beverages favored by children. This activity was held in TK Ruhul Islam Kelurahan Duren Sawit, involving 20 participants. The result of the implementation of this devotion is an increase in knowledge and skills of posyandu cadres about healthy ice cream and its dairy products such as milkshakes.
ABSTRAKEs krim merupakan produk olahan susu yang dibuat dengan cara membekukan dan mencampur bahan baku secara bersama-sama. Bahan yang digunakan adalah kombinasi susu dengan bahan tambahan seperti gula dan madu atau tanpa bahan perasa dan warna, dan stabilizer. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan kader posyandu tentang mengolah es krim dan produk olahannya seperti milkshake menjadi salah satu minuman sehat yang disukai oleh anak-anak. Kegiatan ini dilaksanakan di TK Ruhul Islam Kelurahan Duren Sawit, dengan melibatkan 20 orang peserta. Hasil dari pelaksanaan pengabdian ini terjadi peningkatan pengetahuan dan ketrampilan kader posyandu tentang es krim sehat dan produk olahannya seperti milkshake.
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Liu, Zhan-Bo, Meng Zhou, Fang Wu, and Jian Yu. "Two New Species of Sidera (Hymenochaetales, Basidiomycota) from Southwest China." Journal of Fungi 8, no. 4 (April 10, 2022): 385. http://dx.doi.org/10.3390/jof8040385.
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Two new wood-inhabiting fungi, Sidera salmonea sp. Nov. and S. tibetica sp. Nov. in the order Hymenochaetales from southwest China, are described and illustrated based on molecular and morphological evidence. They were found on gymnosperm wood that is rotten and charred. The characteristics of S. salmonea include annual, resupinate basidioma, salmon pores with distinctly white margins, angular pores (7–9 per mm), a dimitic hyphal system, and lunate basidiospores that are 3–3.5 × 0.9–1.1 μm. The characteristics of S. tibetica include annual, resupinate basidioma with a white to cream fresh pore surface that becomes cream to honey-yellow and shiny when dry, round pores (7–8 per mm), a dimitic hyphal system, and lunate basidiospores that measure 2.9–3.1 × 1–1.1 μm. A phylogenetic analysis based on the combined 2-locus dataset (5.8S + nuclear large subunit RNA (nLSU)) shows that the two species are members of the genus Sidera, and they are morphologically compared with related species, respectively. This paper provides a key to the identification of 16 accepted species of Sidera that are found throughout the world.
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Moriano, Maria Eletta, and Cristina Alamprese. "Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study." LWT 75 (January 2017): 329–34. http://dx.doi.org/10.1016/j.lwt.2016.08.057.
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McCartney, Danielle McCartney, Megan Rattray, Ben Desbrow, Saman Khalesi, and Christopher Irwin. "Smoothies: Exploring the Attitudes, Beliefs and Behaviours of Consumers and Non-Consumers." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 425–36. http://dx.doi.org/10.12944/crnfsj.6.2.17.
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Smoothies are popular dietary products. An online survey of Australian adults (n=833; 79% female) was used to explore patterns of smoothie consumption and individual motives for consuming these beverages. Participants commonly reported consuming fruit (98%), yoghurt (66%), milk (58%), honey (52%), fruit juice (46%), and nutritional supplements (46%) in smoothies. Compared to Infrequent Smoothie-Consumers (I-SC, < 1•week-1; n=514), Frequent Smoothie-Consumers (F-SC, >= 1•week-1; n=269) were more likely to consume core-foods (e.g. vegetables, p < 0.001) and less likely to consume discretionary items (e.g. honey or ice-cream, p’s < 0.020) in smoothies. It followed that F-SC typically cited “health-related reasons” for consuming these beverages (i.e. to increase fruit/vegetable [57%] or nutrient [50%] intake, and/or to be “healthy” [56%]) and perceived these products as “nutritious” (84%); whilst I-SC often perceived them as “indulgent” (62%). Smoothies may play a positive role in the diet. However, beverages incorporating discretionary choices may increase energy, saturated fat and/or sugar intakes, offsetting the benefits of fruit/vegetable consumption.
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Dolmatova, O. I., and A. S. Sharshov. "Technology of sweet cream butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 224–27. http://dx.doi.org/10.20914/2310-1202-2018-3-224-227.
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The authors suggested the use of maple syrup as a flavor component in the production of sweet dessert oil of a dessert type. Maple syrup is a sweet syrup made from juice of a tree of sugar maple, red maple, black maple or horseradish maple. Has found its application as an additive for ready meals and as a recipe component of sweet dishes. An important advantage of maple syrup in front of other sweeteners (brown sugar, stevia, agave syrup, honey, etc.) is that it contains a very small amount of oxalates and purines, and therefore does not cause food allergy. Thus, it also possesses antibacterial, antidiabetic properties, improves the functioning of the cardiovascular system, etc. The analysis of the vitamin and mineral composition of maple syrup showed a high content of vitamins В1 and В2, potassium, calcium, magnesium, manganese, zinc. The work was carried out on the selection of optimal dosage of vegetable syrup in the production of sweet and sour oil with flavor components. The mass fraction of syrup varied in the range of 0.5 to 10%. The optimum dosage is set to 8%. The technological scheme of the soda oil with maple syrup involves the following operations: acceptance of raw components; milk separation and cream production; pasteurization of cream; Cream separation and preparation of high-fat cream; introduction of maple syrup; normalization of high-fat cream; conversion of a normalized mixture into an oil; oil packing. The indexes of quality of oil of a sweet-soup with maple syrup are studied. The conformity of oil to the requirements of GOST 32899–2014 is established. The expiration date of the product packed in aluminum foamed foil has been determined for 15 days at a temperature of (3 ± 2) °С. On the basis of the data obtained, it is possible to draw a conclusion on the expediency of developing and implementing the technology of the sweet and sour album oil with maple syrup at the enterprises of the oil and fat industry.
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Semprini, Alex, Joseph Singer, Nicholas Shortt, Irene Braithwaite, and Richard Beasley. "Protocol for a randomised controlled trial of 90% kanuka honey versus 5% aciclovir for the treatment of herpes simplex labialis in the community setting." BMJ Open 7, no. 8 (August 2017): e017766. http://dx.doi.org/10.1136/bmjopen-2017-017766.
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IntroductionWorldwide, about 90% of people are infected with the herpes simplex virus, 30% of whom will experience recurrent herpes simplex labialis, commonly referred to as ‘cold sores’, which can last up to 10 days. The most common treatment is aciclovir cream which reduces healing time by just half a day compared with no specific treatment. This is a protocol for a randomised controlled trial (RCT) to determine the efficacy of medical grade kanuka honey-based topical treatment (Honevo) in reducing the healing time and pain of cold sores, compared with topical aciclovir treatment (Viraban).Methods and analysisThis open-label, parallel-group, active comparator superiority RCT will compare the efficacy of medical grade kanuka honey with 5% aciclovir cream in the treatment of cold sores in the setting of a pharmacy research network of 60 sites throughout New Zealand. Adults presenting with a cold sore (N=950) will be randomised by pharmacy-based investigators. The pharmacy-based investigators will dispense the investigational product to randomised participants and both study groups apply the treatment five times daily until their skin returns to normal or for 14 days, whichever occurs first. In response to a daily SMS message, participants complete an assessment of their cold sore healing, with reference to a visual guide, and transmit it to the investigators by a smartphone eDiary in real time. The primary outcome variable is time (in days) from randomisation to return to normal skin. Secondary endpoints include total healing time stratified by stage of the lesion at onset of treatment, highest pain severity and time to pain resolution.Ethics and disseminationNew Zealand Ethics Registration 15/NTB/93. Results will be published in a peer-reviewed medical journal, presented at academic meetings and reported to participants.Trial registration numberAustralia New Zealand Clinical Trials Registry: ACTRN12615000648527, pre-results.SCOTT Registration: 15/SCOTT/14Protocol version4.0 (12 June 2017)
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Pendyurin, E. A., L. M. Smolenskaya, and M. I. Vasilenko. "Use of zoo compost Hermetia illucens larvae when growing a tomato of the Honey Cream variety." Agrarian science 344, no. 1 (March 13, 2021): 147–50. http://dx.doi.org/10.32634/0869-8155-2021-344-1-147-150.
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Relevance. Among the main problems of modern agriculture, the problem of reducing the biological yield of agricultural crops is particularly prominent. One of the most cost-effective solutions to this issue may be the use of organic fertilizers. Zoo compost is a type of organic fertilizer that is a product of the vital activity of fly larvae. To confirm the results of the suitability of zoo compost as an organic fertilizer, a field experiment was conducted.Results. It has been experimentally established that the zoo compost of Black lion fly larvae increases the survival rate of tomato plants, positively affects the growth of tomato plants, and accelerates fruit maturation. It has a positive effect on the formation of tomato fruits and yield. Analyzing the data obtained from the accounting area of the plot, we can conclude that the yield increase in relation to the control was in the range of 1.859–2.375 kg. It should be noted that the maximum yield increase was obtained by applying a double dose of zoo compost (2 tons per ha).
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El–Gammal, Egharid, Veronica Di Nardo, Farah Daaboul, Georgi Tchernev, Uwe Wollina, Jacopo Lotti, and Torello Lotti. "Apitherapy as a New Approach in Treatment of Palmoplantar Psoriasis." Open Access Macedonian Journal of Medical Sciences 6, no. 6 (June 10, 2018): 1059–61. http://dx.doi.org/10.3889/oamjms.2018.135.
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BACKGROUND: Apitherapy is the medical use of honey bee products, "honey, propolis, royal jelly, bee wax, and bee venom to relieve human ailments. Propolis is one of the most well-documented products derived from the honeybee and has always played an important role in traditional folk medicine.AIM: The aim was to justify the consideration of Aloe Vera as an effective remedy for the treatment of psoriasis.METHODS: The study follows (857) patients (354 females, 503 males) with a mean age range from (9 - 62) years, affected with moderate to severe psoriasis in palms and foot soles treated by a combination mixture of propolis and Aloe in the form of an ointment (Aloreed) and Beauty reed cream. The treatment duration was for 12 weeks. Results were evaluated by using clinical, histological and statistical parameters.RESULTS: After the 12 - week treatment, we observed an 86% overall response rate from which 62% showed excellent results and 24% showed good results, therefore proving the efficiency in the use of the mixture of propolis 50% and aloe vera 3% as topically applied ointment in the treatment of mild to moderate psoriasisCONCLUSION: Patients who have palmoplantar psoriasis, who were treated with a topically applied mixture of propolis (50%) and aloe vera (3%), have shown noteworthy improvement thus proving the efficiency of propolis and aloe vera in the treatment of mild to moderate psoriasis.
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Juliano, Claudia, and Giovanni Magrini. "Methylglyoxal, the Major Antibacterial Factor in Manuka Honey: An Alternative to Preserve Natural Cosmetics?" Cosmetics 6, no. 1 (December 25, 2018): 1. http://dx.doi.org/10.3390/cosmetics6010001.
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Microbial safety is an essential prerequisite of cosmetics, and preservatives are required to prevent product spoilage and damage to consumers’ health. Consumer concern about the safety of some cosmetic ingredients and the increasing demand for more natural beauty products has driven cosmetic industries and formulators to find natural alternatives to replace synthetic preservatives currently used. In this study, methylglyoxal (MGO, the main factor responsible for the antimicrobial activity of manuka honey) was tested for antimicrobial activity against a panel of selected bacteria and mycetes by using conventional microbiological techniques (determination of M.I.C., time-kill assay), and its potential preservative in an O/W emulsion was investigated (challenge test). MGO showed a remarkable and fast antibacterial activity (M.I.C. values 0.150–0.310 mg/mL), while the inhibitory activity against fungi was less marked (M.I.C. values 1.25–10 mg/mL); chitosan has proven to be a synergist of antimicrobial effectiveness of MGO. Results of the challenge test showed that the addition of MGO to a cream formulation was efficient against microbial contamination. On the basis of our results, MGO appears to be a good candidate as a cosmetic preservative of natural origin; further studies are needed to confirm its applicability and its safety.
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Craig, Jennifer P., Andrea Cruzat, Isabella M. Y. Cheung, Grant A. Watters, and Michael T. M. Wang. "Randomized masked trial of the clinical efficacy of MGO Manuka Honey microemulsion eye cream for the treatment of blepharitis." Ocular Surface 18, no. 1 (January 2020): 170–77. http://dx.doi.org/10.1016/j.jtos.2019.11.009.
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Craig, Jennifer P., Michael TM Wang, Andrea Cruzat, Isabella Cheung, Ally L. Xue, and Grant A. Watters. "Randomised masked trial of the clinical efficacy of MGO Manuka Honey microemulsion eye cream for the treatment of blepharitis." Contact Lens and Anterior Eye 42, no. 6 (December 2019): e29. http://dx.doi.org/10.1016/j.clae.2019.10.096.
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Fil, M. I. "Innovative approach to technology egg omelet." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (April 9, 2021): 78–82. http://dx.doi.org/10.32718/nvlvet-f9513.
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The improvement of the recipe composition of the quality of the omelet with the use of natural raw materials – bee pollen, honey, egg powder has been studied. Inclusion in the recipe of bee pollen will help to obtain a functional omelet omelette. The article highlights the results of the study of organoleptic parameters. The positive effect of the api-egg omelet is due to the mutual complex influence of all components and their number. According to organoleptic studies, the best results were obtained in example 2. Replacing sugar with honey in the omelet can reduce the amount of carbohydrates, not only improves the taste and healing properties, but also allows people with diabetes, obesity, as well as children to consume it, etc. The method of preparation of the omelet is as follows: lemon zest, bee pollen are added to the apiya-egg omelette mixture, the mixture is thoroughly mixed, poured into a portion pan with melted fat, fried on both sides for 5–7 minutes. Bee pollen is a biological stimulant that has a beneficial effect on the human body. The protein complex (26 %) in pollen consists of 22 amino acids, including a number of essential ones, and bee pollen also contains 28 chemical elements. Especially a lot of iron, potassium, as well as copper, cobalt. We studied api-egg omelette, which includes: cream or pasteurized milk, butter, egg powder, bee pollen, natural lemon zest. In this article, the quality was determined by organoleptic method. The literature available to us does not establish the combination and use of bee pollen, egg powder for the preparation of api-egg omelette. Given that chicken eggs are one of the most valuable human food and are used in the preparation of many dishes, especially egg omelets, as well as information about the nutritional and biological value of omelets, we consider it appropriate to use bee pollen to produce omelets to improve health. of people of all ages. Based on the research, it can be argued that the use of opiya egg omelette, dishes with bee pollen, will expand the range of omelets and increase the biological value of the finished product. Inclusion in the recipe of bee pollen, honey will help to obtain a functional omelet. The positive effect of the opiya egg omelette is due to the mutual complex influence of all components and their quantity. Organoleptic evaluation of the quality of the apiya-egg omelette was performed on the following indicators: color, smell, taste, consistency, harmony of the additive. The results of a comprehensive organoleptic evaluation of an api-egg omelet made in accordance with the proposed method are shown in Fig. 4, the highest indicators of sample 2, namely, points: color – 4.86, odor – 4.92, taste – 5.0; consistency – 5.0, the harmony of the additive – 5.0, which confirmed its high consumer organoleptic properties. Cooking an omelet in the proposed way is possible in almost different conditions, where there are means of cooking: fire, utensils, liquid, cream.
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Craig, Jennifer P., Michael T. M. Wang, Kalaivarny Ganesalingam, Ilva D. Rupenthal, Simon Swift, Chee Seang Loh, Leah Te Weehi, Isabella M. Y. Cheung, and Grant A. Watters. "Randomised masked trial of the clinical safety and tolerability of MGO Manuka Honey eye cream for the management of blepharitis." BMJ Open Ophthalmology 1, no. 1 (August 2017): e000066. http://dx.doi.org/10.1136/bmjophth-2016-000066.
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Nelson, Arif Z. "The Soft Matter Kitchen: Improving the accessibility of rheology education and outreach through food materials." Physics of Fluids 34, no. 3 (March 2022): 031801. http://dx.doi.org/10.1063/5.0083887.
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Foods can serve as a universal route for the understanding and appreciation of rheologically complex materials. The Soft Matter Kitchen is an educational outreach project started during the COVID-19 pandemic that leverages food recipes and experiments that can be carried out at home to discuss concepts in soft matter and rheology. This educational article showcases two representative outreach demonstrations developed by The Soft Matter Kitchen with detailed instructions for reproduction by a presenter. The first demonstration introduces the concept of complex materials to clarify the definition of rheology by comparing the flow behavior of whipped cream and honey. The second demonstration introduces the concept of material microstructure affecting material properties and macroscale behavior using a simple experiment with cheesecake. By grounding the presentation of this knowledge in food materials with which the audience likely already has experience, the goals of this project are to accelerate the understanding of rheological concepts, increase awareness of rheology in everyday life, and promote the development of intuition for rheologically complex materials.
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Seifinadergoli, Zahra, Fatemeh Nahidi, Abdolrasoul Safaiyan, Yousef Javadzadeh, and Tahereh Eteraf-Oskouei. "Comparison of the efficacy of honey gel and clotrimazole cream in the treatment of vaginal candidiasis symptoms: a randomized clinical trial." Electronic Physician 10, no. 6 (June 20, 2018): 6904–11. http://dx.doi.org/10.19082/6904.
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Seifinadergoli, Zahra, Fatemeh Nahidi, Abdolrasoul safaiyan, Yousef Javadzadeh, and Tahereh Eteraf oskouei. "Comparison of the Efficacy of Honey Gel and Clotrimazole Cream in the Treatment of Vaginal Candidiasis Signs: A Randomized Clinical Trial." Journal of Caring Sciences 9, no. 3 (August 18, 2020): 162–67. http://dx.doi.org/10.34172/jcs.2020.024.
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Nasution, Musyirna Rahmah, and Winda Sri Wahyuni. "Effect of Storage Duration on Physicochemical and Antibacterial Activities of Sweet Corn-based Synbiotic Yogurt with Honey." Acta Chimica Asiana 3, no. 2 (October 18, 2020): 174. http://dx.doi.org/10.29303/aca.v3i2.38.
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Synbiotic yogurt is fermented milk containing probiotics and prebiotics. The quality of symbiotic yogurt products during cold storage must meet the SNI quality requirements (2981-2009). This study aimed to find the effect of yogurt storage duration on physicochemical properties and antibacterial activity for the best yogurt storage time. In this study, synbiotic yogurt was made from sweet corn, honey, and full cream milk as prebiotics and Lactobacillus acidophilus and Bifidobacterium bifidum as probiotics. The tests carried out include testing total coliform, total lactic acid bacteria, degree of acidity (pH), total titrated acid, organoleptic quality, and antibacterial activity. The tests were carried out on days 0, 5, 10, 15, and 20. The results showed that storage duration affected product quality and antibacterial activity. The best storage duration for yogurt was found to be ten days, where the yogurt stored for ten days found to have a total coliform of 0 APM/g, total lactic acid bacteria of 2.81 x 1012, total lactic acid of 1.684%, pH value of 3.5 and was still preferred and could be accepted by the panelists, based on the organoleptic assessments. The yogurt stored for ten days also gave the largest average inhibition diameter of 21.78 mm with the category 'very strong' against Escherichia coli and 22.13 mm with the classification 'very strong' against Salmonella typhi. The yogurt stored for up to 10 days still met the SNI yogurt quality standard requirements (2981: 2009).
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Hariguna, Taqwa, Uswatun Hasanah, and Nindi Nofi Susanti. "Sales Transaction Data Analysis using Apriori Algorithm to Determine the Layout of the Goods." IJIIS: International Journal of Informatics and Information Systems 1, no. 1 (September 1, 2018): 16–23. http://dx.doi.org/10.47738/ijiis.v1i1.19.
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In a shop, usually apply a sales strategy in order. The sales strategy can be in the form of determining the layout of goods so that they are close to one another. Determining the layout of items can be based on items that are often purchased simultaneously. Searching for items that are often purchased together can be done using data mining techniques, which is processing data to become more useful information. Sales transaction data processing can be done using apriori algorithm. Apriori algorithm is the most famous algorithm for finding high-frequency patterns and generating association rules. From the results of the discussion and data analysis, there were 3 (three) association rules formed, namely "If you buy Milo Active 18 grm, then buy ABC Kopi Susu 31G" with support 0.36% and 75% confidence, "If you buy Dancow 1 + Honey 200 grm, then buy Ice Cream Corneto" wit H Support 0.36% and confidence 60%, "If you buy SIIP Roasted 6.5 grm, then buy Davos Strong 10 grm" with support 0.36% and 75% confidence. From the association's rules can be used as decision making to determine the layout of goods that are likely to be purchased simultaneously by the buyer
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Dzyuba, Nadya, Liudmyla Valevskaya, Vita Atanasova, and Alena Sokolovskaya. "ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD." EUREKA: Life Sciences 4 (July 31, 2017): 3–9. http://dx.doi.org/10.21303/2504-5695.2017.00371.
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Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need. Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage. The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С.
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USVA, K., M. SAARINEN, and J.-M. KATAJAJUURI. "Supply chain integrated LCA approach to assess environmental impacts of food production in Finland." Agricultural and Food Science 18, no. 3-4 (January 3, 2009): 460–76. http://dx.doi.org/10.23986/afsci.5967.
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A process was started in the late 1990s to produce comprehensive environmental data on particular aspects of Finnish food production with the aim of analyzing the environmental impacts (at least climate change, acidification and eutrophication and some other impacts) of products and locating hot spots in production chains. A supply chain integrated life cycle assessment was carried out on fodder barley, hard cheese, oat flakes, potato flour, cream cheese potato gratin, beer, honey-marinated/sliced broiler fillet and greenhouse cucumber. Methodological improvements in assessing environmental impacts of food products were evaluated in relation to ISO14040 and 14044 standards. Methods improved, especially regarding quality of cultivation data and previously reported data from the literature, impact assessment and calculations for assessment of leaching from agriculture. As a generic conclusion on the share of contributions of the various phases of production chains to environmental impact: agriculture was the most important phase, especially in terms of eutrophication potential. Work in food LCA methodology has provided a sound base for future development in assessing environmental impacts of food products. In the future providing more and more environmental information on products for customers and consumers is setting new challenges for research.;
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Bansal, Nidhi, and Ajay Kumar Singh. "Effective task scheduling algorithm in cloud computing with quality of service alert bees and grey wolf optimization." Indonesian Journal of Electrical Engineering and Computer Science 25, no. 1 (January 1, 2022): 550. http://dx.doi.org/10.11591/ijeecs.v25.i1.pp550-560.
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Quality-based services are an indicative factor in providing a meaningful measure. These measures allow labeling for upcoming targets with a numerical comparison with a valid mathematical proof of reading and publications. By obtaining valid designs, organizations put this measure into the flow of technology development operations to generate higher profits. Since the conditions were met from the inception of cloud computing technology, the market was captured heavily by providing support through cloud computing. With the increase in the use of cloud computing, the complexity of data has also increased greatly. Applying natural theory to cloud technology makes it a fruit cream. Natural methods often come true, because survival depends on the live events and happenings, so using it in real life as well as any communication within technology will always be reliable. The numerical results are also showing a better value by comparing the optimization method. Finally, the paper introduces an adaptation theory with effective cloudsim coding of honey bees and grey wolf in conjunction with their natural life cycle for solving task scheduling problems. Using adapted bees improved the results by 50% compared with the original bees and secondly by honeybees and grey wolf improved 60%.
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Kidoń, Marcin, and Pascaline Aimee Uwineza. "New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds." Molecules 27, no. 10 (May 10, 2022): 3049. http://dx.doi.org/10.3390/molecules27103049.
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Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.
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Ahmed, Tasnia, and Md Aftab Uddin. "Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh." Stamford Journal of Microbiology 10, no. 1 (December 13, 2020): 16–19. http://dx.doi.org/10.3329/sjm.v10i1.50727.
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Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives.
Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19
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Gulyaeva, A. N., M. S. Voronina, and N. V. Makarova. "Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis." Innovations and Food Safety, no. 2 (March 21, 2021): 7–14. http://dx.doi.org/10.31677/2311-0651-2020-28-2-7-14.
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Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.
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Goncharova, O. V., O. A. Komissarova, D. B. Kameldenova, L. A. Baryshnikova, N. Yu Filina, Khatuna Kaladze, E. A. Satygo, Yu V. Stebeleva, and T. V. Krasavina. "Skin care in children with atopic dermatitis." Voprosy praktičeskoj pediatrii 16, no. 3 (2021): 134–40. http://dx.doi.org/10.20953/1817-7646-2021-3-134-140.
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In this article, we described specific features of baby skin and care for it (washing baby's face, bottom; cleaning ears, nose, and eyes; baby's bathing). We also assessed the efficacy of cream-balm ‘Tamba-PS’ (‘Adonis’ LLC, Russia) for the treatment of atopic dermatitis. ‘Tamba-PS’ contains only natural ingredients, including oil extract of native peloids from Lake Tambukan, plant extracts and essential oils, propolis, mumiyo, beeswax, honey, olive oil, sea buckthorn oil, coconut oil, and lecithin. We demonstrated its efficacy in infants and children aged 3 months to 3 years with both focal skin lesions and advanced lesions. Treatment improved children's quality of life, which was evaluated using the Dermatology Life Quality Index (DLQI) for children (from 22.8 ± 3.1 to 10.1 ± 2.0, р < 0.01); ‘socialization’ (according to the ‘KID-questionnaire,’ p ≤ 0.05) and the dynamics of clinical manifestations according to the SCORAD index (from 33.1 ± 2.9 to 14.2 ± 1.8 after therapy, p < 0.01). The unique composition of ‘Tamba-PS’ allows its daily use for problematic, irritated skin of children, as well as to protect normal skin from adverse effects, and as the external therapy for atopic dermatitis (the minimum course is 2 weeks (twice a day); the courses can be repeated if necessary). Key words: atopic dermatitis, Lake Tambukan mud, peloid therapy, skin care
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Samaniego-Vaesken, María, Emma Ruiz, Teresa Partearroyo, Javier Aranceta-Bartrina, Ángel Gil, Marcela González-Gross, Rosa Ortega, Lluis Serra-Majem, and Gregorio Varela-Moreiras. "Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population." Nutrients 10, no. 9 (September 7, 2018): 1265. http://dx.doi.org/10.3390/nu10091265.
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Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups consumed. Food and beverage products (n = 434) were obtained from the ANIBES Study (anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles), a cross-sectional study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in 2013. Food records were obtained from a three-day dietary record using a tablet device. Label data from 1,164 products of different brands were collected and reviewed for content of added sugars and LNCS. LNCS were present in diet soft drinks (100%), “other sweets” (89%), soya drinks (45%), and yogurt and fermented milks (18%). Added sugars were present mainly in sugar soft drinks (100%), energy drinks (96%), sports drinks (96%), bakery and pastry (100%), chocolates (100%), ice cream (100%), breakfast cereals/bars (96%) and jams (89%). Main LNCS were acesulfame K, aspartame, cyclamate and sucralose. Sucrose, dextrose, glucose-fructose syrup, caramel and honey were the main added sugars. Our results show the diversity of foods groups including these ingredients. These data are not compiled in food composition databases, which should be periodically updated to include LNCS and added sugars to facilitate their assessment and monitoring in nutritional surveys.
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Wolever, Thomas M. S., Jodee Johnson, Alexandra L. Jenkins, Janice C. Campbell, Adish Ezatagha, and YiFang Chu. "Impact of oat processing on glycaemic and insulinaemic responses in healthy humans: a randomised clinical trial." British Journal of Nutrition 121, no. 11 (May 9, 2019): 1264–70. http://dx.doi.org/10.1017/s0007114519000370.
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AbstractOats can be processed in a variety of ways ranging from minimally processed such as steel-cut oats (SCO), to mildly processed such as large-flake oats (old fashioned oats, OFO), moderately processed such as instant oats (IO) or highly processed in ready-to-eat oat cereals such as Honey Nut Cheerios (HNC). Although processing is believed to increase glycaemic and insulinaemic responses, the effect of oat processing in these respects is unclear. Thus, we compared the glycaemic and insulinaemic responses elicited by 628 kJ portions of SCO, OFO, IO and HNC and a portion of Cream of Rice cereal (CR) containing the same amount of available-carbohydrate (23 g) as the oatmeals. Healthy males (n 18) and females (n 12) completed this randomised, cross-over trial. Blood was taken fasting and at intervals for 3 h following test-meal consumption. Glucose and insulin peak-rises and incremental AUC (iAUC) were subjected to repeated-measures ANOVA using Tukey’s test (two-sided P<0·05) to compare individual means. Glucose peak-rise (primary endpoint, mean (sem) mmol/l) after OFO, 2·19 (sem 0·11), was significantly less than after CR, 2·61 (sem 0·13); and glucose peak-rise after SCO, 1·93 (sem 0·13), was significantly less than after CR, HNC, 2·49 (sem 0·13) and IO 2·47 (sem 0·13). Glucose iAUC was significantly lower after SCO than CR and HNC. Insulin peak rise was similar among the test meals, but insulin iAUC was significantly less after SCO than IO. Thus, the results show that oat processing affects glycaemic and insulinaemic responses with lower responses associated with less processing.
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Nedashkivskyi, V. M. "The influence of partial substitutes of protein feed of bees on the production of drone larvae homogenate." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 92 (May 8, 2020): 15–18. http://dx.doi.org/10.32718/nvlvet-a9203.
Full textAbstract:
The biological value of the bee drone brood homogenate is showed. In recent times, the bee drone brood homogenate has become widely used among the population. In particular, the nutritional value the drone brood homogenate is determined by a high content of carbohydrates, fats, proteins, organic acids, vitamins, mineral compounds and other important chemical agent for the body. In the fresh state, the drone brood homogenate is cream-like, a slightly viscous substance of light yellow color with a pleasant smell of baked bread and a specific sweet taste. It has a high content of fat, protein and high biological value of elements compounds. Production the drone brood homogenate includes: preparation of bee colonies, rearing of drone brood, selection of drone brood and their processing. The drone brood homogenate contains about 73 % of water, 13 % of protein (21 free amino acids), 1 % of fat (29 higher fatty acids), water- and fat-soluble vitamins, 131 mg/kg of carotene and also has an active acidity (pH) at level of 6.5 ± 0.29. Chemical analysis of different age drone brood shows that the vast majority of identified substances are contained in the homogenate of seven-day drone brood which are the most suitable for homogenization in order to obtain the highest quality product. It is known that drone brood has the same properties as royal jelly. Both of these products contain almost the same amount of protein and reducing sugars per unit of dry weight. It was studied the effectiveness of using substitutes protein feeds (defatted soya flour with soy peptides and pollen) in bee feeding during the harvesting honey. It was found that feeding bee colonies with soy peptides are increased the production of drone brood homogenate by 79.6 % in compared with using defatted soy flour.
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Grasso, F. M., A. Pane, and S. O. Cacciola. "First Report of Armillaria Butt Rot Caused by Armillaria mellea on Phoenix canariensis in Italy." Plant Disease 91, no. 11 (November 2007): 1517. http://dx.doi.org/10.1094/pdis-91-11-1517b.
Full textAbstract:
During 2006, in a garden in the Mount Etna Piedmont, eastern Sicily (Italy), a 40-year-old specimen of Canary Island date palm (Phoenix canariensis hort. ex Chabaud) with a trunk circumference at breast height of 220 cm showed a rotted lesion with a viscous, brown ooze at the stem base and root initials. The lesion extended to approximately one-third of the trunk circumference. Trunk excavation exposed a wet rot of internal tissues, a cream-colored mycelial mat, and a mushroom-like smell. Although the rot spread inward (approximately 25 cm deep) with decay of nonlignified ground tissues and blackening of wood fibers, the palm did not show symptoms on the canopy. Conversely, ferns, apricot, and cedar trees growing at the same site had died from Armillaria rot over the last 10 years (2). In late autumn, clumps of honey mushroom-like sphorophores with a prominent annulus encircling the stalk formed at the base of the trunk. The spore print of the basidiocarp was light cream. The morphology of 100 basidiospores was determined microscopically. The basidiospores were smooth, elliptical, hyaline, and measured 7 to 9.5 × 5 to 7 μm. The fungus was isolated from diseased tissues on selective benomyl-dichloran medium (3) and was transferred to 2% malt extract agar where it formed ribbon-shaped, fast-growing, and profusely branching rhizomorphs. Armillaria mellea (Vahl.) P. Kumm. was identified on the basis of cultural and morphological characteristics. Identification was confirmed by electrophoresis of mycelial proteins and isozymes in polyacrylamide and starch slab gels (1,2). The electrophoretic patterns of the isolate from P. canariensis were identical to those of reference isolates of A. mellea from grapevine and fern isolated previously at the same site (2). The pathogenicity of the A. mellea isolate from palm (A-palm5) was tested on 20 3-year-old potted seedlings of P. canariensis grown in a greenhouse at 24 ± 4°C. Seedlings were inoculated with wood pieces of holly oak (Quercus ilex L.) colonized by the fungus (two pieces for each seedling) (4). Ten noninoculated plants served as controls. After 12 months, mycelial fans colonizing the root initials, the base of the stem, and the leaf stalks were observed on 14 inoculated seedlings. Although only four infected seedlings showed decline symptoms, the fungus was reisolated from all inoculated plants. No infections were observed in control plants. To our knowledge, this is the first report of Armillaria butt rot on a palm in Europe. References: (1) M. Bragaloni et al. Eur. J. For. Pathol. 27:147, 1997. (2) S. Grasso et al. Plant Dis. 84:592, 2000. (3) T. C. Harrington et al. Armillaria. Page 81 in: Methods for Research on Soilborne Phytopathogenic Fungi. The American Phytopathological Society, St. Paul, MN, 1992. (4) R. Metaliaj et al. Phytopathol. Mediterr. 45:3, 2006.
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Grasso, S., A. Pane, and S. O. Cacciola. "First Report of Armillaria mellea on a Fern from Italy." Plant Disease 84, no. 5 (May 2000): 592. http://dx.doi.org/10.1094/pdis.2000.84.5.592c.
Full textAbstract:
Several perennial species of rhizomatous herbaceous ferns are cultivated as ornamental foliage plants. During late summer 1999, in a garden at the foot of Mount Etna, eastern Sicily (Italy), we noted a fern hedge showing patches of withered or stunted plants. The fern was identified as Cyrtomium falcatum (L.f.) C. Presl. (=Polystichum falcatum (L.f.) Diels), a house holly fern or Japanese holly fern, which is an ornamental fern native to East and South Asia. Other woody plants in the immediate vicinity had died over the last few years, including apricot and cedar trees whose stumps had not been removed. A close examination of uprooted ferns revealed the presence of creamy white fan-shaped mycelial mats with an odor typical of Armillaria species that were intermixed with the felt-like tangle formed by the rhizomes and roots of the ferns. In autumn, clumps of honey mushrooms with an annulus grew around patches of the withered fern hedge and in other parts of the same garden. The spore print of the basidiocarp was light cream. Basidiospores (8 to 9 × 5 to 6.5 µm) examined under a microscope were hyaline and apiculate. The fungus was isolated in pure culture from infected rhizomes with the selective medium of Kulman and Hendrix (3). In pure culture on 2% malt agar, the fungus formed ribbon-shaped, contorted, fast-growing rhizomorphs that branched profusely. Mycelial proteins of the isolate were analyzed by both polyacrylamide slab gel and starch gel electrophoreses, as described by Bragaloni et al. (1). The electrophoretic patterns of five isozymes (esterase, glutamic oxalacetic transaminase, phospho-glucomutase, alcohol dehydrogenase, and polygalacturonase) of the isolate from fern were identical to those of the reference isolate of A. mellea (Vahl:Fr.) Kumm. from grapevine. Conversely, the patterns were clearly distinct from those of reference isolates from other species, including A. ostoyae (Romagnesi) Herink, A. bulbosa (Barla) Kile et Watling, and A. cepistipes Velenovsky. Thus, on the basis of cultural, morphological, and biochemical characteristics, the species infecting the fern was identified as A. mellea. This pathogen, very common and widespread on wooded or previously wooded sites, has an extremely wide host range, encompassing both woody and herbaceous plants (2,4). However, this is the first report of A. mellea on a fern in Italy. References: (1) M. Bragaloni and N. Anselmi. Eur. J. For. Pathol. 27:147, 1997. (2) D. F. Farr et al. 1989. Fungi on Plants and Plants Products in the United States. The American Phytopathological Society, St. Paul, MN. (3) E. G. Kulman and F. F. Hendrix. Phytopathology 52:1310, 1962. (4) C. G. Shaw and G. A. Kile. 1991 Armillaria root disease. Agric. Handb. No 691. U.S. Department of Agriculture Forest Service, Washington, DC.
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Jomaa, Lamis, Samer Hamamji, Samer Kharroubi, Marwa Diab El Harake, and Lara Nasreddine. "Dietary Intakes, Sources, and Determinants of Total and Free Sugar Consumption Among Lebanese Children and Adolescents: Findings from a National Study." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1421. http://dx.doi.org/10.1093/cdn/nzaa061_049.
Full textAbstract:
Abstract Objectives To determine the intake levels and main sources of total sugars (TS) and free sugars (FS) among Lebanese children and adolescents and to investigate the determinants of high FS consumption. Methods In a national cross-sectional survey, data on socio-demographic, anthropometric, and lifestyle characteristics of Lebanese children and adolescents (5–18 years-old) were collected (n = 1133). Dietary intake (24-hr recall) was analyzed using Nutri Pro software to determine average daily energy intake in kilocalories (kcal/d), TS and FS in grams (g/d) and as % of total energy intake (% kcal/d). FS content of foods was defined as 100% of added sugars for non-fruit juice sources and 100% of TS for fruit juice and drinks. Independent t -tests were used to compare mean daily intakes of TS and FS by sex and age groups. Logistic regressions were conducted to explore determinants of high FS intake (>10% kcal/d), as per the World Health Organization recommendations. Results Children and adolescents consumed, on average, 1899.9 ± 25.2 kcal/d of which 17 ± 0.2% kcal/d from TS and 16 ± 0.2% kcal/d from FS. Percentage of children and adolescents having high FS consumption was 62%. Main contributors to TS and FS were sweetened beverages, biscuits/chocolates, and syrups, jams and honey. Per consumer basis, intakes of FS from all food groups were significantly higher in older boys and girls than younger ones, except for candies, ice cream and fresh fruit juices. Multiple logistic regression showed children with higher paternal educational level and highest household monthly income had significantly lower odds of high FS intake (OR = 0.79, 95% CI: 0.64, 0.96 and OR = 0.70, 95% CI: 0.58, 0.83, respectively). Children meeting physical activity recommendations had higher odds of high FS compared to their counterparts (OR = 1.12, 95% CI: 1.003, 1.23). Conclusions High proportion of Lebanese children and adolescents exceeded upper limits for FS intake. Findings highlight the need for developing culture-specific interventions aimed at reducing the intake of TS and FS among adolescents, particularly those from low-income families, to curb rising obesity rates. Funding Sources This project was funded by the Lebanese National Council for Scientific Research and the University Research Board at the American University of Beirut.