Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits

Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.

SIMULTANEOUS DETERMINATION OF FAT SOLUBLE VITAMINS A, D_3, E AND K_1 IN FORTIFIED MILK POWDERS BY HPLC

A high performance liquid chromatographic method for the simultaneous determination of four fat soluble vitamins: retinol (vitamin A), cholecalciferol(vitamin D), tocopherol(vitamin E) and phylloquinone(vitamin K_1) in fortified milk powders and egg yolk has been developed. The method requires enzymatic hydrolysis of lipid component of the sample as a pretreatment. Several factors which influence the enzymatic hydrolysis were studied-Separation was achieved using μ-Bondapak C-18 column(3.9×300mm), 98% methanol as mobile phase, a double channel detection was selected; vitamins D_3 E_1 K_1 were detected by UV spectrophotometry (265 nm) first, then vitamin A by fluorometry (EX 325nm, EM 480mm). The retention times of vitamin A_1 D_3, E and K_1 4.87, 9.00, 10.58 and 15.45 min respectively. Detection limit were 0.64, 0.25, 0.50 and 0.07 ng; and the recoveries were 90.5%～103.6% 90.0%～95.6%, 91.7%～98.8%, 91.5%～98.6%, respectively. The vitamins A, D_0, E, K_1 contents in foods were determined satisfactorily.

Treatment of Rural Effluents Using Fortified Sand-Clay： Interaction Bacteria-Clay for the Formation of Biofilm

The ability of some Tunisian sand-clays in rural wastewater treatment was investigated in this study. The sand-clays were characterized by studying the mineralogical and geochemical characteristics using X-ray diffractometer and atomic absorption spectrophotometer （AAS）, respectively. Performance efficiency studies were conducted to determine the best combination ratio of sand-clay/pebbles. Sand-clay fortified with pebbles in the ratio 3：1 gave the optimum water purification while combination ratio 1：3 gave the least. The fortified sand-clays were used in the treatment of wastewater from rural locality. On the other hand, bacteria play an important role in determining the properties and behavior of clay minerals in natural environments and such interactions have great potential for creating stable biofilms and carbon storage sites in soils, but our knowledge of these interactions are far from complete. The purpose of this study was to understand better the effects of bacteria-generated biofilms on clay interlayer expansion. Mixtures of a colloidal, 2-water smectite clay and Pseudomonas aereginosae in a minimal media suspension evolve into a polysaccharide-rich biofilm aggregate in time-series experiments lasting up to 1 week. X-ray diffraction analysis reveals that upon aggregation, the clay undergoes an initial interlayer contraction.

基于Fortify SCA的GB/T 3494X源码审计规则研究与应用

2017年颁布的GB/T 34943—2017《C/C++语言源代码漏洞测试规范》、GB/T 34944—2017《Java语言源代码漏洞测试规范》、GB/T 34946—2017《C#语言源代码漏洞测试规范》等国家标准使代码审计朝着规范化方向发展。然而,当前代码审计工作仍面临部分问题。通过对知名代码审计工具Fortify SCA的审计规则进行深入研究,文章完成了国标合规性审计应用实验,为代码审计提供了有效的解决方案。

"A Fortified Mountain Village" "Terraced Fields"

These two paintings depict the living environment of Hani and Yi ethnic nationalities which inhabit the Ailao Mountains in Southwest China. The paintings, while realistic, display some slightly decorative techniques. The communities live harmoniously, building terraced fields and

一种基于排序蚁群算法的无线Mesh多径路由协议

无线Mesh网络因其较好的鲁棒性、可覆盖区域广、低成本、接入便利等优点,在临时布置通信网络逐渐得到了重用,在无线通信技术中扮演着越来越重要的角色。针对无线Mesh网络的特点,提出一种基于改进蚁群算法的多径路由协议Fortified Ant协议。与传统的蚁群算法路由协议相比,该协议对蚁群算法进行改进,在蚁群算法基础上加入排序算法,同时在该协议中加入多径传输,在主路由失效时马上启用备份路由,保证信息传输的时效性和可靠性。实验结果表明,与ADOV、DSR和ACO路由算法相比,该算法能迅速发现质量较优的多条路径,具有收敛快、开销少等优势。

Iron Fortification in Parboiled Rice—A Rapid and Effective Tool for Delivering Iron Nutrition to Rice Consumers

Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.

Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.

源代码安全测试工具Fortify在Linux系统的测试研究

近年来,随着对软件安全重要性的认识不断深入,核心软件国产化的发展显著,在国产软件系统Linux下进行软件开发成为新的趋势。然而由于软件开发人员的素质差异,编程的不规范化,导致编写的软件被攻击的可能性增加,安全性要求进一步提高。在Linux系统下开展源代码安全测试,研究了简化Fortify在Linux系统下的使用方法,并结合Linux系统进行了安全问题的分析。

Bph30confers resistance to brown planthopperby fortifying sclerenchyma in rice leaf sheaths

Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding and decrease viability.Here,we report that rice plant resistance to the phloem-feeding brown planthopper(BPH)is associated with fortification of the sclerenchyma tissue,which is located just beneath the epidermis and a cell layer or two away from the vascular bundle in the rice leaf sheath.We found that BPHs prefer to feed on the smooth and soft region on the surface of rice leaf sheaths called the long-cell block.We identified Bph30 as a rice BPH resistance gene that prevents BPH stylets from reaching the phloem due to the fortified sclerenchyma.Bph30 is strongly expressed in sclerenchyma cells and enhances cellulose and hemicellulose synthesis,making the cell walls stiffer and sclerenchyma thicker.The structurally fortified sclerenchyma is a formidable barrier preventing BPH stylets from penetrating the leaf sheath tissues and arriving at the phloem to feed.Bph30 belongs to a novel gene family,encoding a protein with two leucine-rich domains.Another member of the family,Bph40,also conferred resistance to BPH.Collectively,the fortified sclerenchyma-mediated resistance mechanism revealed in this study expands our understanding of plant-insect interactions and opens a new path for controlling planthoppers in rice.

Curative effect of warming kidney and fortifying spleen recipe on diarrhea-predominant irritable bowel syndrome

OBJECTIVE:To observe the curative effect of a recipe for warming the kidney and fortifying the spleen on diarrhea-predominant irritable bowel syndrome(IBS-D).METHODS:This multi-center,double-blind,randomized,and controlled trial included 240 patients that met the inclusion criterion and were then divided into two groups of 120.Patients in the treatment group(group A)took modified Sishen Wan orally for warming the kidney and fortifying the spleen and patients in the control group(group B)took a placebo,Chao Maiya,for 4 weeks.28 days after withdrawal,there was a 6-month follow-up to observe patient recurrence condition.The total effective rate,curative effect,and recurrence rate were evaluated after treatment.RESULTS:There was statistical difference(P<0.01)between the two groups in total effective rate(92.24%in the treatment group and 49.07%in the control group),in curative effect of TCM syndrome(90.52%and 47.22%,respectively),and in the recurrence rate(15.79%and 56.86%,respectively)within6 months after treatment.CONCLUSION:Modified Sishen Wan,for warming the kidney and fortifying the spleen,can effectively treat IBS-D and better control its recurrence.