Mushrooms (Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rat...

The effect of high-pressure processing on texture and drying behavior of pineapple slices was investigated. Pineapple slices were high pressure processed at 50, 100, 300, 500 and 700 MPa at 25C for 10 min. The control, hot water-blanched and high-pressure processed samples were then dehydrated at 70C. Application of high pressure reduced the sample hardness, springiness and chewiness while it h...

BACKGROUND Raynaud phenomenon (RP) is a temporary vasoconstrictive condition that often manifests itself in the fingers in response to cold or stress. It often co-occurs with certain chronic diseases that impact mortality. Our objective was to determine whether RP has any independent association with survival. METHODS From 1987-1989, a total of 830 participants of the Charleston Heart Study c...

Nowadays alternative protein sources like edible insects are becoming widely used as human food. One of the most popular insect is yellow mealworm (Tenebrio molitor) due to its high nutrition value. However, pretreatment and drying necessary increase food shelf life efficiency use. Due this, purpose present work was determination influence methods (freezing larvae for 1 month, freezing 2 hours,...

Botulinum toxin (BTX) is widely used in different areas of medicine. Its major and most obvious effect consists in the block of acetylcholine-mediated nerve-to-muscle signaling transmission determining the unique efficacy of BTX used for treatment of neurological disorders related to muscle hypertonicity and spasticity. BTX-induced transient relaxation of the facial muscles used for elimination...

ABSTRACTThe purpose of this study was to compare the effect several methods inhibiting enzymatic browning reaction on physicochemical properties goroho plantain flour. This used a completely randomized design (CRD) consisting 4 treatments prevent flour and cake. Blanching at 85°C for 5 min followed by soaking in 1% calamansi juice 15 min. resulted higher total phenol content lighter colour both...

BACKGROUND Hand-arm vibration syndrome (HAVS) refers to the neurological, vascular and musculoskeletal problems that may arise due to exposure to segmental vibration to the hands. An analogous syndrome may occur in the lower extremities of workers exposed to foot-transmitted vibration. AIMS This report describes the case of a worker with a history of foot-transmitted vibration exposure presen...

Th e drying characteristics of “Granny Smith” apple were investigated using a bench-scale fl uidised bed drier at diff erent temperatures and using blanching in hot water as pre-treatment. Temperatures of fl uidisation for non-treated and treated samples were 50, 60, 70 and 80 oC and airfl ow velocity 3.50 m s-1. Th e aim of the experiment was to get apples with approximately 9% water content, ...

In patients with Raynaud's phenomenon (RP), the role of medical history, capillaroscopy, and autoantibodies in order to provide an early diagnosis of connective tissue disease (CTD) were examined. 115 consecutive adults with uni-, bi-, or triphasic colour changes of the fingers were studied. RP was bilateral in 92.7% of patients. The middle finger was significantly more affected. A lack of asso...

The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air-dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reac...