A number of vegetables have a high nitrate content which after ingestion can be reduced to nitrite by oral bacteria, and further to vasoprotective NO endogenously. In the present study, two separate randomly controlled, single-blind, cross-over, postprandial studies were performed in normotensive volunteers. Ambulatory blood pressure (BP) was measured over a 24 h period following consumption of...

The aim of this study was to investigate the performance rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation ingredients in composite wheat baking. Bread recipes were developed replacing flour with RPI (10%) RPC (20%) obtain a high bread. Fermentation Weissella confusa A16 enabling synthesis situ dextran contributed obtaining bread improved te...

BACKGROUND Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). METHODS Twenty-one (12 women) of 23 recru...

OBJECTIVE Hypothermia has been shown to reduce neurologic deficits in patients after cardiopulmonary resuscitation (CPR). It was not clear if intravascular cooling is superior to standard external cooling in inducing hypothermia. Goal of this study was to compare intravascular cooling with an automated cooling device with external cooling in everyday practice on a cardiac-care ICU (intensive ca...

Low temperature plasma assisted nit riding treatments of 316 stainless steel produce a complex layer constituted by tow different metastable f.c.c. solid solution denoted ( γ N1 and γ N2 ). About the formation of these double layers, different hypothesis was proposed in the literature. For verifying these hypotheses, the effects of differentes conditions such as nit riding temperature, cleaning...

OBJECTIVES To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. DESIGN The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi...

The expanding computational needs of today’s businesses and organizations have led to a significant increase in the number and size of datacenter facilities. While technological advances in cooling solutions and server densities are enabling the performance levels required by applications, the energy costs of these computational and heat management solutions may soon outpace the capital expense...