通过MRI对关节镜下不同修补法治疗EllmanⅢ型PASTA损伤的临床效果评价

目的通过磁共振成像(MRI)对关节镜下穿肌腱修补术及转全层修补术治疗EllmanⅢ型冈上肌肌腱关节侧部分撕裂(PASTA)损伤的临床效果进行评价。方法回顾性分析经关节镜诊断及治疗的肩关节EllmanⅢ型PASTA损伤患者42例,按手术修补方式将其分为穿肌腱修补组(22例)和转全层修补组(20例),患者术前、术后3个月及术后6~12个月随访均行肩关节MRI检查。比较2组患者术前、术后冈上肌横截面积、冈上肌脂肪浸润程度、冈上肌萎缩程度。结果2组患者术前、术后3个月及术后6~12个月冈上肌横截面积比较,差异无统计学意义(P>0.05)。2组患者术前、术后6~12个月冈上肌脂肪浸润程度比较,穿肌腱修补组术前与术后比较差异无统计学意义(P>0.05),转全层修补组术前与术后差异有统计学意义(P<0.05)。结论穿肌腱修补术和转全层修补术治疗EllmanⅢ型PASTA损伤,术后对冈上肌横截面积影响均不明显,术后对冈上肌萎缩程度均有影响,而转全层修补术后对冈上肌脂肪浸润程度有影响,穿肌腱修补术对其影响不明显。

Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.))

This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.

Fermi-Pasta-Ulam模型中量子涨落对包络孤子的耗散效应

本文应用含时变分法原理研究一维Fermi-Pasta-Ulam模型,链中粒子的运动方程由含时变分法原理导出,在这个半量子研究中所考虑的量子效应是量子涨落。对于单个粒子,我们采用Jackiw-Kerman波函数。研究结论表明量子涨落能够发散、模糊化甚至破坏Fermi-Pasta-Ulam模型的非线性激发:包络孤子,量子涨落效应与有效普朗克常数有准指数关系。我们进一步发现与有效普朗克常数耦合,非谐耦合强度对量子耗散有联合效应,这种特有的联合效应可能是由Fermi-Pasta-Ulam模型独特的哈密顿量所导致。

PASTA-eSTK对细菌调节作用研究进展

细菌体内的磷酸化蛋白可以使多种氨基酸如组氨酸、半胱氨酸、丝氨酸等发生磷酸化,对蛋白进行修饰,进而调节菌体生长、毒力和耐药等多种生理学功能。eSTK是位于细菌细胞膜上的一种磷酸化蛋白,具有与真核生物细胞内相似的催化反应区和细菌所特有的胞外区,这个胞外区域被称为PASTA。近年来发现,PASTA-eSTKs能够调节细菌菌体内多种物质的合成以及生命活动,包括细菌细胞壁的合成、细胞形态、细胞分裂和孢子的形成等,但在细菌的进化过程中,不同细菌产生了特有的蛋白磷酸化调节机制,因而,PASTA-eSTKs在不同的菌体所表现出来的作用也有一定差异。论文就eSTKs通过PASTA对细菌分裂等方面的调节作用进行综述,为探讨该蛋白激酶对细菌细胞分裂和形态调节作用机制提供参考。

In-vitro digestibility,protein digestibility corrected amino acid,and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.

Effect of the Inulin Addition on the Properties of Gluten Free Pasta

In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality;in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.

Investigation of bright and dark solitons in α,β-Fermi Pasta Ulam lattice

We consider the Hamiltonian ofα,β-Fermi Pasta Ulam lattice and explore the Hamilton-Jacobi formalism to obtain the discrete equation of motion.By using the continuum limit approximations and incorporating some normalized parameters,the extended Korteweg-de Vries equation is obtained,with solutions that elucidate on the Fermi Pasta Ulam paradox.We further derive the nonlinear Schrodinger amplitude equation from the extended Korteweg-de Vries equation,by exploring the reductive perturbative technique.The dispersion and nonlinear coefficients of this amplitude equation are functions of theαandβparameters,with theβparameter playing a crucial role in the modulational instability analysis of the system.Forβgreater than or equal to zero,no modulational instability is observed and only dark solitons are identified in the lattice.However forβless than zero,bright solitons are traced in the lattice for some large values of the wavenumber.Results of numerical simulations of both the Korteweg-de Vries and nonlinear Schr¨odinger amplitude equations with periodic boundary conditions clearly show that the bright solitons conserve their amplitude and shape after collisions.

Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta

This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in-house volunteers judged amaranth pasta significantly (p ≤ 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth-feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). The USDA food guide recommends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had acceptance of teff 87%, buckwheat 82%, quinoa 61% and amaranth 15%. Amaranth pasta needs improvement in several sensory attributes by fortification, processing and/or use of other cultivars for the desired results. Ancient whole grain, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.

Nutritional and Functional Characteristics of Protein-Fortified Pasta from Sweet Potato

Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing globally. The global production trends indicated a decline from 130.47 million tonnes (MT) in 2004 to 107.64 MT in 2009, while the production in China, having the largest share towards world production of sweet potatoes, witnessed a decrease from 105.84 MT in 2004 to 81.21 MT in 2009. There is an interest in increasing consumption of healthy low glycaeimic index foods, especially in the context of a projected alarming rise in the diabetic population in the developing world by 2025. The objective of this study was to enhance the utilization of sweet potato as a low glycaemic food, mainly through its use in the development of high protein pasta. Among three protein sources, whey protein concentrate (WPC), defatted soy flour (DSF), and fish powder (FP), WPC gave high quality pasta with strong starch-protein network formation, as evidenced from scanning electron microscopic studies and low in vitro starch digestibility. Protein nutritional quality was also high for WPC-fortified sweet potato pasta, with very high scores for lysine and leucine as well as high essential amino acid index and calculated protein efficiency ratio. Fractionation of starch showed that the WPC-fortified sweet potato pasta had the lowest rapidly digested starch (RDS) and the highest resistant starch (RS) content, indicating its potential as a low glycaemic food.

Manufacturing of Composite Pasta by a Mixing Plan

The partial replacement of durum wheat semolina with local flours such as soybeans and yam reduces the dependence of durum wheat semolina for the production of pasta. The main objective of this study is to develop yam flour (A) from Dioscorea alata in the manufacture of pasta made with durum wheat semolina (B) and soy flour (C) (raw materials). The methodology adopted consists first of all in the characterization of yam, soybean and durum wheat semolina. An experimental design was developed to bring out the balanced mixing plan in well-defined proportions with ten (10) tests. Chemical and functional analyzes were carried out on the pastes obtained from these formulations. The functional properties allowed us to determine the optimal mixing plan using a mathematical model. The sensory properties of the optimal compound dough were estimated in comparison with the control doughs. The results on the chemical properties of raw materials A, B and C obtained on the water content vary from 10.29% to 12.29%;those of ashes vary from 0.91% to 5.74% and those of proteins vary from 3.24% to 20.17%. The results of the chemical and functional parameters of compound pasta gave very diverse values. We find that the water content, the ash content, the protein content and the acidity rate of the series of 10 tests are respectively from 6.60% to 14.97%, from 0.97% to 1.67%, from 7.15% to 12.10% and from 1.35% to 3.60%. Regarding the optimal cooking time for this series of 10 tests, it varies from 15 min to 20 min with a swelling index which is between 59.70% and 107.12%. Statistical tests (test F) from the different models indicate that the main regression effects are not significant with a p-value probability greater than 0.05. The models obtained were significant with a good value for the coefficient of determination R2. The sensory test approved that optimal compound pasta has good overall acceptability compared to 100% durum wheat pasta. The 20.40% yam flour mixture (102.020 g);55.19% of durum wheat semolina (275.982 g) and 24.39% of soy flour (121.998 g) has good potential in the preparation of compound pasta.

Fortification of Pasta Using Different Plant Sources

Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products,because consumers have sparked the development of convenient and nutritious food products.Pasta is one of the easiest and most versatile food products consumed today.Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins,minerals and fibre.Recently,pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses,vegetable and fruit extracts which is help to get the nutritional well being of the consumers.One of the solutions for this is the incorporation of millet flour,pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta.Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina,millets(barnyard millet(Echinochloa utilis),kodo millet(Paspalum setaceum)and little millet(Panicum sumatrense),pulses(peas(Pisum sativum L.)and lentil(Lens culinaris))and vegetable(plantain flours(Musa paradisiaca))at different proportions.It contains durum semolina flour,millet and pulse blend flour(millet flour blends(flours of barnyard millet,kodo millet,little millet mixed at ratio 1:1:1)and pulse flour blends(flours of peas and lentil mixed at ratio 1:1)both millet and pulse blends were mixed at ratio 1:1)and plantain flour.All the three flours samples were mixed at 70:15:15 percent for formulae 1,55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3.Durum semolina(100%)was used as control.For 15%of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content.Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture(%),energy(kcal),carbohydrate(g),protein(g),fat(g),crude fibre(g),ash(%)and minerals content were evaluated by standard procedures.Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated.The results showed that the composite flours of moisture content(7.8%to 8.2%),energy(363.3 kcal to 365.6 kcal),carbohydrate(78.4 g to 81.3 g),protein(9.4 g to 11.7 g),fat(0.1 g to 0.3 g),ash(0.72%to 1.38%)and crude fiber content(7.88 g to 14.06 g).These findings revealed that composite flour formulae of protein,ash,crude fiber content and calcium,iron,copper,zinc content were higher than control.While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control.Therefore,three composite mixtures of formulae could be used to produce good quality of pasta products.Among the composite mixture,formulae1 was high score(8.81)in overall acceptability.During storage period,composite mixture of all formulae nutrients content and also sensory parameters were slightly decreased.Even though,multigrain food products that provide to improve good health and other beneficial effect but also have good taste,extended shelf life and appealing colour and are also economically feasible for all grades of population.

Two-vibron bound states in the β-Fermi-Pasta-Ulam model

This paper studies the two-vibron bound states in the β- Fermi Pasta-Ulam model by means of the number conserving approximation combined with the number state method. The results indicate that on-site, adjacent-site and mixed two-vibron bound states may exist in the model. Specially, wave number has a significant effect on such bound states, which may be considered as the quantum effects of the localized states in quantum systems.

扰动振幅和扰动频率对Fermi-Pasta-Ulam-Tsingou回归现象的影响

Fermi-Pasta-Ulam-Tsingou(FPUT)回归现象指一个多模非线性系统能周期性回到初始激发态的一个复杂的非线性过程,与该非线性系统的调制不稳定性密切相关.针对实验中能如何较为方便地观察到FPUT回归现象以及能如何观察到更多FPUT循环的问题,本文基于调制不稳定性重点分析研究了施加在平面波上的扰动振幅和扰动频率对所观察到的FPUT循环的影响.我们发现,扰动振幅可以极大程度地影响所观察到的FPUT现象:1)FPUT循环数对扰动振幅的值非常敏感,扰动振幅越大,FPUT循环数越多;2)扰动振幅较小(较大)时,相应的FPUT循环频谱就比较规则(很不规则).相比之下,扰动频率对FPUT循环数的影响不是很大(在最佳调制频率附近的一个小范围内,可观察到FPUT循环最多),但是它对脉冲周期性振幅最大位置处所激发的高阶频率成分的影响比较大,扰动频率越大(越小),其可以激发的高阶频率成分越少(越多).本文的研究结果将对FPUT实验的观测和理论发展提供一定的帮助.

Optimization and Quality Characters of Protein Enriched Pasta

The response surface methodology （Box-behnken design） was acknowledged for the production of optimized protein enriched pasta. Studied responses （protein, overall acceptability, hue angle and hardness） resulted to high protein pasta. The optima were at 12.5%,5 mung bean, 10% whey protein concentrate and 6% egg albumen in combination. Best combination of protein source and their respective level for high protein pasta on the quality evaluation basis were mung bean （15%） ＋ whey protein concentrate （10%）; mung bean （15%） ＋ egg albumen （6%）; mung bean （15%） ＋ whey protein concentrate （10%） ＋ egg albumen （6%）. Hue angle and Hardness remained within acceptable range. Model adequacy was supported with lack of fit test. Enriched protein pasta had excellent cooking and sensory quality during storage period of 4 months. ERH value ranged from 34-36 per cent had supported the results. Rheological properties and good storage behaviour （4 months） had also enhanced the quality of optimized protein enriched pasta. Enriched pasta was rated excellent by 70 per cent of the consumers in mass acceptability trials.

The effect of cubic potentials on discrete breathers in a mixed Klein-Gordon/Fermi-Pasta-Ulam chain

Nonlinearity has a crucial impact on the symmetry properties of dynamical systems. This paper studies a one-dimensional mixed Klein-Gordon/Fermi Pasta-Ulam diatomic chain using the expanded rotating plane-wave approximation and numerical calculations to determine the effect of cubic potentials on the symmetry properties of discrete breathers in this system. The results will be very useful to researchers in the field of numerical calculations on discrete breathers.

“Noodles”vs.“Pasta”

The words we say date us.For instance.I’m from thegroup just before the baby boom:the one that listened torock ‘n’ roll—not rock music.Not long ago,I told the salesman in a store that I needed aneedle for my record player.“Oh,”he replied,“what kindof stylus do you want for your turntable?”And with the ad-vent of the “compact disk,or CD,soon no one under 21 willhave heard of a turntable.

颠倒众生PASTA

"Nothing says Italy like its food,and nothing says ltaliar food like pasta."PASTA,也就是我们常说的意粉,可是意大利美食的首席代表,意大利作为传统西餐的发源地,珍禽走兽、美味佳肴自然多如牛毛,可是却让朴实的主食成为招牌,这其中必定大有蹊跷。不要小看了这些由粗粒小麦制成的简单美昧,无数的造型、自由变化的酱汁和随遇而安的特性把意大利浪漫、自由又不失乡野气的独特气质诠释得淋漓尽致,美味的背后大有看头,这一程,让我们快活品意粉。

寂寞旅人的坚硬PASTA

每次我不知道吃什么的时候就去吃牛肉面,大概是应了那句话"胃识乡愁"。一次遇到英国人搭乘从拉面之乡开往青岛的火车,他不像其他乘客来一桶方便面充饥,而是取出好吃点的核桃酥与中国旅伴分享,我想那很像他家乡的"hot cake"吧。从这个角度讲,我所吃过的意大利面和意大利人经常吃的意大利面一定差之千里。

O’Pasta餐厅 天下面条尽收碗里

还有什么比面条更有世界意义？从深圳的郊区到纽约或杜阿拉的街头,从威尼斯的运河到澳大利亚的灌木丛林,当你在读这些文字的时候,超过3000万人正吃着面条!意大利面、日本拉面,越南河粉……来自世界各地的经典面条,如今在O’Pasta餐厅都能吃到。近30种面,来自五大洲16个国度,O’Pasta为顾客带来的是一次美食与文化的全球旅行。

Not Just Pasta

And not just Martini, but Gucci, Prada and Radici that have been paving the way for the Italian boom in China. CHIC2006 and Inter textile 2006 each attracted 42 Italian clothing and fabric firms; it looks like the Italian textile and apparel industry is doing its best in getting a firm hand shake with the Chinese.