Do conventional cooking methods alter concentrations of per- and polyfluoroalkyl substances (PFASs) in seafood?

Cooking methods affect the intake of per- and polyfluoroalkyl substances (PFASs) from grass carp

Ecotoxicology and Environmental Safety ◽

10.1016/j.ecoenv.2020.111003 ◽

2020 ◽

Vol 203 ◽

pp. 111003

Author(s):

Yuning Hu ◽

Cuiyun Wei ◽

Ling Wang ◽

Zhen Zhou ◽

Thanh Wang ◽

...

Keyword(s):

Grass Carp ◽

Cooking Methods ◽

Polyfluoroalkyl Substances

Download Full-text

Beef Retail Identification Cuts

EDIS ◽

10.32473/edis-4h380-2017 ◽

2017 ◽

Vol 2017 (6) ◽

Author(s):

Brian J. Estevez ◽

Chad Carr ◽

Larry F. Eubanks

Keyword(s):

Visual Representation ◽

Cooking Methods ◽

Retail Cuts

A visual representation of the beef retail cuts along with suggested cooking methods.

Download Full-text

Analysis of Selected Micronutrients Before And After Leaching of Spinach and Amaranth gangeticus,Processed by Different Cooking Methods

PARIPEX-INDIAN JOURNAL OF RESEARCH ◽

10.15373/22501991/feb2013/54 ◽

2012 ◽

Vol 2 (2) ◽

pp. 158-160

Author(s):

YASMIN. A YASMIN. A ◽

◽

Varalakshmi Rajam. S

Keyword(s):

Cooking Methods ◽

Before And After

Download Full-text

Structure-Based Virtual Screening of Perfluoroalkyl and Polyfluoroalkyl Substances (PFASs) as Endocrine Disruptors of Androgen Receptor Activity Using Molecular Docking and Machine Learning

10.26434/chemrxiv.11886702.v1 ◽

2020 ◽

Author(s):

Azhagiya Singam Ettayapuram Ramaprasad ◽

Phum Tachachartvanich ◽

Denis Fourches ◽

Anatoly Soshilov ◽

Jennifer C.Y. Hsieh ◽

...

Keyword(s):

Machine Learning ◽

Molecular Docking ◽

Androgen Receptor ◽

Endocrine Disruptors ◽

Hormone Receptors ◽

Steroid Hormone Receptors ◽

Machine Learning Techniques ◽

Support Vector ◽

Polyfluoroalkyl Substances ◽

Perfluoroalkyl And Polyfluoroalkyl Substances

Perfluoroalkyl and Polyfluoroalkyl Substances (PFASs) pose a substantial threat as endocrine disruptors, and thus early identification of those that may interact with steroid hormone receptors, such as the androgen receptor (AR), is critical. In this study we screened 5,206 PFASs from the CompTox database against the different binding sites on the AR using both molecular docking and machine learning techniques. We developed support vector machine models trained on Tox21 data to classify the active and inactive PFASs for AR using different chemical fingerprints as features. The maximum accuracy was 95.01% and Matthew’s correlation coefficient (MCC) was 0.76 respectively, based on MACCS fingerprints (MACCSFP). The combination of docking-based screening and machine learning models identified 29 PFASs that have strong potential for activity against the AR and should be considered priority chemicals for biological toxicity testing.

Download Full-text

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽

10.35792/zot.36.2.2016.12802 ◽

2016 ◽

Vol 36 (2) ◽

pp. 447

Author(s):

Tiltje Andretha Ransaleleh

Keyword(s):

Chemical Composition ◽

Chicken Meat ◽

Cooking Methods ◽

Cooking Method ◽

Mineral Contents ◽

Specific Test ◽

Fresh Meat ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists. Key word: Chemical composition, organoleptic test, processing bat meat

Download Full-text

Effect of different cooking methods on ractopamine residues in beef

Benha Veterinary Medical Journal ◽

10.21608/bvmj.2016.31299 ◽

2016 ◽

Vol 31 (2) ◽

pp. 210-212

Author(s):

Mohammed Hassan ◽

Reham A. ◽

Marzouk M. ◽

Sarah kh.

Keyword(s):

Cooking Methods

Download Full-text

Effects of Cooking Processes on Breath Hydrogen and Colonic Fermentation of Soybean

Current Nutrition & Food Science ◽

10.2174/1573401316666200226104601 ◽

2020 ◽

Vol 16 (4) ◽

pp. 488-493

Author(s):

Naoya Okumura ◽

Naoya Jinno ◽

Kentaro Taniguchi ◽

Kenichi Tanabe ◽

Sadako Nakamura ◽

...

Keyword(s):

Healthy Adult ◽

Area Under The Curve ◽

Cooking Methods ◽

Breath Hydrogen ◽

Gas Chromatograph ◽

Colonic Fermentation ◽

Hydrogen Molecules ◽

Nutritional Analysis ◽

Hydrogen Level ◽

Adult Volunteers

Background: Soybean is rich in dietary fibers; consequently, soybean ingestion considerably increases the breath level of hydrogen molecules via anaerobic colonic fermentation. However, the influence of cooking methods on this effect, which can affect the overall health benefits of soybean, remains unknown. Objectives: The aim is to examine whether different methods of cooking soybean affect the colonic fermentation process. Methods: Nine healthy adult volunteers participated in the study; they ingested either roasted soybean flour (kinako) or well-boiled soybean (BS). Differences in their breath components were compared. Both test meals were cooked using 80 g of soybeans per individual. After a 12 h fast, the participants ate the test meals, and their breath hydrogen level was analyzed every 1 h for 9 h by using a gas chromatograph with a semiconductor detector. In addition, particle size distribution and soluble/ insoluble fibers in the feces were examined. Results: The oro-cecal transit time did not significantly differ between individuals who ingested kinako and BS. However, the area under the curve between 7 and 9 h after the ingestion of BS was significantly increased compared with that after the ingestion of kinako. The nutritional analysis indicated that the content of both soluble and insoluble fibers in BS was higher than that in kinako. In addition, the levels of unfermented fragments and soluble/insoluble fibers in the feces were increased after the ingestion of kinako compared with those after the ingestion of kinako. Conclusion: Cooking methods alter the composition of non-digestible fibers in soybean, and this can result in the lack of fermentative particles in the feces, thereby causing alterations in the breath level of hydrogen via colonic fermentation.

Download Full-text

Electrochemical Oxidation of Perfluorooctanesulfonate by Magnéli Phase Ti4O7 Electrode in the Presence of Trichloroethylene

10.21926/aeer.2004006 ◽

2020 ◽

Vol 1 (4) ◽

Author(s):

Peizeng Yang ◽

Yaye Wang ◽

Junhe Lu ◽

Viktor Tishchenko ◽

Qingguo Huang ◽

...

Keyword(s):

Electrochemical Oxidation ◽

Current Density ◽

First Order ◽

Degradation Rates ◽

Oxidation Technology ◽

Magnéli Phase ◽

Polyfluoroalkyl Substances ◽

Titanium Suboxide ◽

Gas Tight ◽

Magneli Phase

This study examined the degradation of perfluorooctanesulfonate (PFOS) in electrochemical oxidation (EO) processes in the presence of trichloroethylene (TCE). The EO experiment was performed in a gas-tight reactor using Magnéli phase titanium suboxide (Ti4O7) as the anode. The experimental data demonstrated that 75% of PFOS (2 μM) was degraded at 10 mA/cm2 current density in 30 min without TCE present in the solution, while the presence of 76 μM TCE apparently inhibited the degradation of PFOS, reducing its removal down to 53%. Defluorination ratio suggested that PFOS was significantly mineralized upon EO treatment, and it appeared to be not influenced by the presence of TCE. The respective pseudo-first order rate constants (kobs) of PFOS removal were 0.0471 and 0.0254 min-1 in the absence and presence of TCE. The degradation rates of both PFOS and TCE increased with current density rising from 2.5 to 20 mA/cm2. In the presence of TCE, chloride, chlorate, and perchlorate were formed that accounted for 79.7 %, 5.53%, and 1.51% of the total chlorine at 60 min. This work illustrates the promise of the Magnéli phase Ti4O7 electrode based electrochemical oxidation technology for degrading per- and polyfluoroalkyl substances (PFASs) and co-contaminants in groundwaters.

Download Full-text