Effects of an Educational Program of Physical Exercise and Nutrition in Overweight or Obese Adults Suffering from Binge Eating Disorder

Objective: To determine the effects of an educational program of exercise and nutrition in overweight or obese binge eating adults on body composition, physical fitness and biochemical parameters. Being educational, the program also aimed to promote learning and self-control in the practice of physical activity and in the food choices of this population. Methodology: 40 patients overweight or obese binge eating adults aged between 30 and 60 years participated in the study. Participants were assigned to an experimental group (EG)(N = 23), to which the program was applied or a control group (CG)(N = 17). The study lasted eight months, where an initial and final evaluation was carried out, in order to verify the benefits obtained through this program. The program consisted of 47 one-hour, twice-a-week group practice sessions, one weekly self-help session, and three nutritional monitoring sessions throughout the program. Results: There were significant improvements in the experimental group in the body composition, namely in the percentage of fat mass, fat free mass, fat mass in the trunk, visceral index and metabolic age. In physical fitness, improvements were also seen in the experimental group, specifically in flexibility and handgrip strength. Conclusion: A multidisciplinary program involving regular physical exercise and nutritional educationled to achieve improvements in physical fitness and body composition in overweight and obese binge-eating disorder patients.

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flours

The proximate, micronutrient and amino acid profile of roasted and germinated breadnut seed flour were evaluated. Fresh mature fruits (1.5 kg) of breadnut were purchased from Relief market in Imo State, Nigeria. The breadnut seeds were divided into three portions for different unit operations, namely raw, roasted and germinated. Samples were analyzed for proximate, minerals and amino acids compositions. Statistical significance was set at p < 0.05. Protein (13.80%) and fat (7.90%) content were significantly higher (p < 0.05) in germinated breadnut seeds;fibre (2.20%) and ash (7.20%) were significantly higher (p < 0.05) in roasted breadnut seed while carbohydrate (75.85%) and moisture (11.05%) were significantly higher (p < 0.05) in raw breadnut. Micronutrient composition shows that iron (74.35 mg/100g) was higher in roasted breadnut seed, phosphorous (12.95 mg/100g) and zinc (30.4 mg/100g) were higher in germinated breadnut seed flour while calcium (0.04%), magnesium (0.05%), vitamin A (0.27%) and vitamin C (0.85%) were higher in raw breadnut. All the essential amino acids except norleucine were present in the breadnut in varying quantities. Between roasting and germination, essential acids;valine < histidine < isoleucine < thronine < tryptophan were more in germinated breadnut seeds while leucine < lysine < phenylalanine < methionine were higher in roasted breadnut seed flour. The use of roasting and germination should be used in processing breadnut seeds. The use of breadnut seed flours as composite flour in food production may help to provide protein and micronutrient among the vulnerable groups.

Can Microalgae Act as Source of Preservatives in Food Chain？

Microalgae are a potential source for various valuable chemicals for commercial applications ranging from nutraceuticals to fuels. This review aims to focus on microalgal as preservative potential to food chain. The main compounds responsible for these properties, like carotenoids, phenolic compounds, antioxidant vitamins, sterols and polyunsaturated fatty acids are discussed because microalgae can be cultivated under controlled conditions to improve their production. We have listed several studies performed in recent years supporting the health benefits that most of these compounds can provide. Therefore, they may represent an excellent source of preservatives in food chain once their safety as a food supplement has been also confirmed.

Development and Optimization of an Alternative Methodology for Detection of Milk Adulteration by Water

This paper presents a process which allows the determination of milk adulteration by water. Considering the limitations of the reference method （cryoscopy）, the proposed methodology matches electrical conductivity and cryoscopy index measurements. Based on statistical procedures, a linear descriptive model is achieved to quantify adulteration of milk with water. It is also shown that electrical conductivity measurements allow the detection of adulteration with water and sodium chloride.

Heat Transfer Analysis of Sterilization of Canned Milk Using Computational Fluid Dynamics Simulations

A uniform and effective heat distribution inside the canned milk is very crucial for achieving effective sterilization. It is extremely difficult to establish the temperature profile inside the canned milk during continuous industrial scale operation. Computational fluid dynamics （CFD） simulation can be a useful tool to determine the temperature distribution of the fluid inside the can during the sterilization process. A CFD model was developed for the sterilization of canned milk at 121 ~C. The simulation results were validated with the experimental measurements of temperatures. The formation and movement of slowest heating zone （SHZ） during the sterilization process was tracked. Moreover, effect of can position （vertical and horizontal） during processing on milk temperature distribution inside the can was also investigated. Higher Grashof and Rayleigh numbers were obtained for vertical positioning of can compared to horizontal can processing. Further, effectiveness of the process was calculated based on F-value and these results reinforced the positive effect of horizontal position of can during the sterilization process.

Purification of the Popular Rice Variety(Oryza sativa)IR841 in the Municipality of Cove(Benin)

The study of the purification of the popular IR841 rice variety was carried out at the SPRR/CRA-Sud/INRAB experimentation site in the commune of Cove.The objective of this research is to identify the pure strains of the IR841 variety for seed multiplication.To achieve this goal,10 strains from INRAB,Toulou1,Toulou2,AfricaRice,Ouesse,Dangbo,Malanville,Glazoue,Togo and Banterice variety IR841 were collected.The experimental setup is a total randomization.This device has three repetitions.Each repetition includes ten(10)treatments.The results reveal that the strain Toulou1 groups together all the characteristics of the variety IR841,namely:height(Toulou l:98.63±7.47 cm,IR841:100 cm),duration of the seed-heading cycle(Toulou1:83 days,IR841:84 days),length and width of the panicle leaf(Toulou1:31.56 cm±2.58 cm,IR841:33.72 cm)and(Toulou1:1.46 cm±0.04 cm,IR841:1.50 cm),number of tillers per tuft(Toulou1:12.73±1.85,IR841:12).The strain of Toulou2 includes only a part of the characteristics of the variety IR841(semis-épiaison cycle(83 jrs),height of the plants(101.63 cm),length of the panicle leaf(29.92 cm)).Then the strain Toulou1 is characterized by extra-vigorous seedlings,an intermediate pubescence of the leaves,a bifid ligule,an erect port and an erect panicle leaf,the absence of the anthocyanin colouration and especially its homogeneity(absence of off-types)which make it a more or less pure strain which can serve as a multiplication of seed.

Vegetation Classification of Juniperus communis L. Species in Azerbaijan

The Republic of Azerbaijan, is a country in the south Caucasus having continental influenced climate with warm summer and mild cold, dry winters. Relating to its climate this region has a rich and very interesting vegetation cover. In presented article the vegetation communities with the presence of Juniperus communis L. species and subspecies have been described.

Organochlorine Compounds in Marine Fish Samples of Bangladesh

Bioaccumulation of organochlorine compounds in marine fish occurs as a result of environmental pollution through human activities such as industrial and agricultural waste discharge into water bodies.The main purpose of the present study is to evaluate the current status of the contamination level of organochlorine compounds such as 4,4′-DDT,2,4′-DDT,4,4′-DDE and 4,4′-DDD,in the fish samples of Bay of Bengal.A total of 25 marine fish samples of 17 species including Eleutheronema tetradactylum,Metapenaeus monoceros,Lates calcarifer,Harpodon nehereus,Pampus argenteus,Setipinna phasa,Leiognathus equulus,Tenualosa ilisha,Megalapsis cordyla,Parastromateus niger,Coilia ramcarati,Otolithoides pama,Arius maculatus,Paraplagusia bilineata,Strongylura leiura,Platycephalus indicus and Gudusia chapra were collected from three different local markets for determination of organochlorine compounds using SPD(solid phase dispersion)and QuEChERS(quick,easy,cheap,effective,rugged and safe)extraction methods,and finally analyzed by gas chromatograph equipped with electron capture detector(GC-ECD).The comparison between these two methods was also made and it was found that SPD method is more efficient for the extraction of total fat content and bioaccumulation of DDTs in fish samples compared to QuEChERS method.The percentage recovery of DDTs was found to be 65%-105%.Limit of detection LOD and Limit of Quantification LOQ was found to be 0.10 ng/g and 0.30 ng/g,respectively.Total amount of DDT was found in the range of 3.83-37.80 ng/g in SPD method and 4.51-20.40 ng/g in QuEChERS method.All fish samples contained DDTs less than MRL(maximum residue limit)value(5 mg/kg according to the Codex Alimentarius Commission).

Investigation of Dyeing Properties of Different Fabric Species with Alkanna Orientalis Root Extract

In this study, the dyeing properties of different fabric species were investigated using root extract of yellow sormunen （Alkanna orientalis）. For this purpose, the cotton and wool fabrics were dyed using the root extract of yellow sormunen by pre-mordanting, together-mordanting and last-mordanting methods with copper sulfate （CuSO4）, iron sulfate （FeSO4） and aluminum sulfate （AiK（SO4）2） at medium pH. The same procedure was applied to cotton and wool fabrics that allowed in Artifical Urinary System （AUS） [%3 NH3 ＋ %3 urea ＋ %3 CAC2O4（g/v）] for 24 h. The color codes were determined with Pantone Color Quide, and K/S and L＊ a＊ b＊ values were detected with color measurement spectrophotometer, and also washing-, crocking-fastness levels were evaluated using gray scale. According to the evaluations, the fabrics dyed pre-treated with AUS have higher fastness values than the unpre-treated dyed fabrics with AUS.

Do Farmers Respond to Training？--The Case of the Millennium Challenge Account （MCA）-Ghana Programme

This study examined the effect of farmer business, technical training and input provision through a government intervention programme on productivity and crop incomes among Farmer Based Organizations （FBO） in Ghana. Farm level data were collected from 2,900 farmers over 11,000 farm plots. The difference-in-difference estimator is employed to test the impact of this intervention on crop yields and incomes. Farmers were randomly put into two distinct groups： the treatment （early training） and control （late training）. After the collection of baseline data, the treatment group received crop husbandry training and a starter pack which included inputs and cash both worth about US$230. The control group received the intervention after a year. The main findings of this study are that the intervention does not have any significant impact on crop yields and crop incomes. However the authors do find some evidences that as a result of the intervention, the value of chemicals used by farmers decreased by about GH^25 The study concludes by noting that although some changes do occur over the period, and it is not possible to attribute these changes to the MiDA training programme for all the indicators of interest except chemical costs.

The Effect of Hydraulic Retention Times and Loading Rates on the Removal of Pollutants from Fish Processing Wastewater by Anaerobic Process

Anaerobic treatment model treats fish processing wastewater to be necessary for a small and medium factory that is very popular in Vietnam and other countries.Several techniques have been proposed.However,they are quite expensive and hard to operate,especially in remote areas.In this study,the hydraulic retention times(HRT)including 3,5,and 7 hours with a various organic loading rate of 1.5 to 6.5 kg COD/m3/day were investigated.Biomass concentration as mix-liquor volatile suspended solid(MLVSS)in the model is at 6,000 to 9,000 mg/L.On the basis of the result the optimal HRT with a 4.0 kg COD/m3/day organic loading rate was 8 hours which BOD5,COD removal efficiency were 92.18,87.36 percent respectively.By the end of the optimal hydraulic retention times,the total methane gas volume as a by-product was collected with 2.6 liters.

The Assessment of Air Pollution during 2013 and 2014 in Tokat Province

This study aimed to determine the amount of total polluting matter emitted into the atmosphere from heating and industrial-based emissions and the total pollution bulk of Tokat city center. The annual cycles of some heavy metal in particulate matters have been investigated at this area in order to elucidate temporal variations as well as major sources processes responsible for their formation. Air particulate samples were collected from three different locations situated around Tokat. These samples were determined for heavy metals by using Flame or graphite-furnace Atomic absorption spectroscopy. Particulate matter concentrations up to 52.43μg/m^3 were observed in sampling area. The initial results of the chemical analysis showed that concentration values of heavy metals in air particles observed were higher than the World Health Organization （WHO） guideline limit values.

ahospholipase Applications in Cheese Production

Phospholipase is an enzyme that hydrolyzes phospholipids releasing a variety of products, like for example lyso-phospholipids, free fatty acids, di-acylglycerols, choline phosphate and phosphatidates, depending on the site of hydrolysis. In cheese production, lysophospholipids act as surface-active agents in the cheese curd, helping emulsification of water and fat during processing and reducing syneresis. Phospholipases are more specific and have little or no activity toward di- or triglycerides. As a result of phospholipid hydrolysis, flavor defects do not occur due to the main formation of palmitic, oleic, and stearic acids, which are non-volatile short chains fatty acids. According to the scientific studies the use of phospholipase is able to increase the yield of cheese and reduce the environmental impacts of cheese production. Protein and fat largely determine cheese yield. Depending on the milk composition, 75% to 78% of milk protein and 85% to 95% of milk fat are entrapped in the cheese curd. The remaining protein and fat are lost in the whey and, to a lesser extent, in the brine. Crucially in the production of pasta filata cheese fat losses occur in the hot stretching step, where the fresh curd is molded and stretched in hot water. The lysophospholipid-casein complexes should be studied to understand the mechanism leading to cheese yield improvements.

Transfatty Acids （TFAs） in Cord Blood and Cord Tissue, in France

Background： Recent studies suggest that dietary transfatty acids （TFAs） at relative high levels （i） increase the risk of coronary heart disease, （ii） inhibit the metabolism of linoleic acid and consequently increase requirement for essential fatty acids （EFAs）. The aim of this prospective study was to estimate TFAs the placental transfer of TFAs to the foetus cord blood and cord tissues in France. Material： TFAs consumption was measured in 59 mother-foetus couples. TFAs transferring across the placenta were estimated by comparative measurement （Capillary Gaz Chromatography） of TFAs in mother＇s blood lipids （n = 59）, cord blood lipids and cord tissue plasma lipids （n = 25） cord red blood tissue （n = 25） and umbilical vessels （n = 15）. Results-Discussion： TFA deposition in cord blood is 0.58% slightly lower than mother level. TFAs incorporation in total lips of cord show selectivity of transfer with lower 18：1 t in cord blood and preferential transfer of diene 18：2 tc in cord blood. There is competition between the 18：2 tc in cholesterol esters （CE） with the linolenic acid and a negative correlation in PLT of arterial tissues with the 18：2 tc and C20：4 n-6 or arachidonic acid （AA）, then there is the same competition in PE of venous tissue. But there is no effect on growth in our population of term newborn. Conclusions： Our results confirm the placental TFAs transfer, a better incorporation in the fetus CE; we demonstrated a selective transfer for the 18：2 9 trans 12 cis （18：2 tc） and a negative correlation （r = -0.76） with the linoleic acid and AA （r = 0.98）. This competition, and the presence of these TFAs in cord tissues, even at a low TFAs consumption, remind us to be a potential risk for the fetus concerning EFA metabolism and growth.

Mathematical Evaluation Changes in Rheological and Mechanical Properties of Pears during Storage under Variable Conditions

In order to better design, fabricate and control pear handling machine, we should take into account mechanical and rheological properties of pear fruits as related to handling process. The changes in rheological properties of pears stored at 5, 15, 25 ℃ and variable （fluctuating） temperature for 12 days were evaluated in terms of elasticity and viscosity parameters using creep tests. The elasticity and viscosity parameters in creep tests in general decreased with increase in storage time both under constant and variable storage conditions. For the variable storage condition, a bulk mean temperature calculated to account for a series combination of storage time and temperature to which the pears subjected. The changes in rheological properties due to variable storage temperature were described as a function of storage time. The result indicated that except the viscosity parameter of the Maxwell component of the four-element model, it was possible to describe the changes in rheological properties as a function of storage time, which are better physical parameters to estimate the quality of pears.

Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce

Rheological characterization of tomato products is important not only for design of unit operations, but also to optimizeprocesses and guarantee high quality of food products. Time dependence is related with structural changes due to shear rate. Thus,rheological characterization as a function of time is extremely important to understand the changes that occurred in food productsduring commercial processes. However, these characterizations are rare in the literature for tomato products. Those rheologicalproperties depend of several parameters, such as agronomic, structural and process parameters. In this study, the effect of shear rateon the viscosity at room temperature （22 ~C） of two kinds of tomato sauce （homemade and commercial） is analyzed; using aBrookfield viscometer model 4535, Lab-Line Instruments. Homemade sauce was prepared with fresh saladette tomatoes from a localmarket. Rheological analysis was performed at shear rates from 0.05 to 10.47 sl; using all the spindles available. Statistical analysiswas made using LSD and Duncan tests with a confidence interval of 95% （p-value of 0.05）. It was demonstrated that homemade andcommercial tomato sauce behaved as a thixotropic fluid, due to the typical decrease on viscosity samples observed when testing timewas increased. When tomato sauce is at rest, it has a gelled tridimensional structure; and, as soon as a shear stress is applied, themovement generates an alignment of tomato constituent chains in flow direction, breaking physic entanglements and thus causing adecrease in viscosity as a function of time. Furthermore, it was discovered that the viscosity of homemade sauce was higher than theviscosity of commercial sauce. The latter may be due to the pre-thermal treatment. During this unit operation, polymeric chains oflycopene most likely break into smaller chains of isoprene, causing the observed decrease in viscosity. Besides, commercial saucecontains additives, seasonings, preservatives and thickeners that are not in a homemade sauce.

Past, Present and Future of Military Food Technology

Food technology has been instrumental in ensuring that troops remain ＂fit to fight＂. Early food technologies produced flat bread, hard biscuits, cheese and salted meat, allowing Roman legionaries to carry rations for several days. Canning was invented in the late 18th century in response to the French Government＇s offer of a substantial reward to the person whose invention would allow troops to carry their food when marching long distances. World War II saw further advances in the form of stable and palatable canned meals, compressed cereal bars, candy-coated peanuts and other innovative foods in US combat rations. Two significant technology breakthroughs in the second half of the 20th century have altered the form of military rations. Freeze drying matured as an industrial technology, allowing the production of long-life, light-weight rations. Flexible packaging, based on plastic laminates, led to reduced weight and less waste disposal through the development of retort pouched meals （meals in flexible packaging that have undergone heat sterilization）, which have largely replaced metal cans in combat rations. Improvements in quality of military rations, particularly their organoleptic properties, are emerging through application of innovative technologies such as high-pressure thermal processing, pulsed electric field, and microwave assisted thermal sterilization. Research and development of ＂functional foods＂, such as those containing added essential fatty acids or probiotics offers the potential to provide combat rations that can further improve soldier health and performance.

Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate （SPI） and its fractions, glycinin （11S） and β-conglycinin （7S）. The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry （DSC） showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interracial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interracial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.

The Study of Supply and Demand of Organic Products in the European Union and Serbia

One of the phenomena that marked 20th century is rapid technology progress. This process did not avoid food production and processing. Thanks to rapid development of technology, there has been a development of conventional food production, as well as appearance of genetically modified food. As a consequence of this trend, as well as the concern among some part of human population for their health, we had the return to natural food production in the form of the development of organic food production. One of the characteristics of organic food market in the European Union is the constant growth of demand for this product group, and insufficient quantities of organic products available in this market. These information led to the conclusion that organic food represents an opportunity for less developed countries, i.e., that countries like Serbia can manufacture and sale these products on the market with the highest purchasing power in the world--the European Union market. In this paper, the characteristics of demand for organic foods in the European Union were presented, then it was explained in detail why are these products export chance of Serbia, as well as reasons why is the export of organic food from Serbia to the EU very low at the time being. At the end, some recommendations that could help Serbia to increase export of organic product to EU countries were proposed.

Influence of Sodium Bicarbonate, Calcium Chloride and Growth Media on Antimicrobial Activity of Metschnikowia pulcherrima

Yeasts represent an important category of microorganisms used in biocontrol of diseases affecting postharvest fruits or vegetables, food-born microorganisms being previously reported as also having important antimicrobial activity against human pathogens. However, the action of yeasts against species with pathogen potential for plants or humans is less understood. Our research was conducted on three Metschnikowia pulcherrima yeast strains isolated from white grapes （SG1, SG2） and cherries （CPMI） from Romania. The screening tests performed on yeast peptone glucose （YPG） medium on isolates from human infections revealed reduced antimicrobial activity with narrow inhibition zones against strain M6 （Candidaparapsilosis）. In the presence of C3 （Candida albicans）, SGI was the most active forming wider halos, followed closely by SG2, while for CPM1, no activity was described. Improvement of antagonistic action was observed especially for mixtures of SG1 with 0.5% and 1% sodium bicarbonate （NaHCO3）, respectively, 1% and 2% calcium chloride （CaCI2）. Utilization of yeast malt extract agar （YMA） medium favoring mycelium formation in cultures representing potential sensitive substrates seemed to facilitate the antimicrobial action of SG1. When compared to reference M. pulcherrima MUCL 29874, the Metschnikowia strains isolated from fruits were better antagonists probably due to variation of gene regulation or existence of adaptative responses.