Determining Specific Food Volatiles Contributing to PTR-MS Ion Profiles Using GC-EI-MS

2008 ◽  
Vol 56 (13) ◽  
pp. 5278-5284 ◽  
Author(s):  
María-Ángeles Pozo-Bayón ◽  
Jean-Paul Schirlé-Keller ◽  
Gary A. Reineccius
Keyword(s):  
Ion Profiles ◽  
Specific Food

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

scholarly journals Looking for Answers to Food Loss and Waste Management in Spain from a Holistic Nutritional and Economic Approach

2020 ◽  
Vol 13 (1) ◽  
pp. 125
Author(s):  
Jara Laso ◽  
Cristina Campos ◽  
Ana Fernández-Ríos ◽  
Daniel Hoehn ◽  
Andrea del Río ◽  
...  
Keyword(s):  
Agricultural Production ◽  
Decision Making Process ◽  
Economic Approach ◽  
Multi Objective Optimization ◽  
Food Supply Chain ◽  
Food Loss ◽  
Reduction Strategies ◽  
Definition Of ◽  
New Strategies ◽  
Specific Food

The generation of food loss and waste (FLW) is a global problem for worldwide politics. About one-third of the food produced ends up in the rubbish before it is consumed. For this reason, it is essential to design and implement new strategies along the food supply chain (FSC) with the aim of reducing this FLW at each stage. However, not only mass quantification should be considered, but also economic and nutritional performance. The novelty of this study is the definition of a methodology based on the “distance to target” approach by means of multi-objective optimization to evaluate the economic and nutritional cost produced by this FLW. This methodology was applied to the Spanish food basket in 2015. The results revealed that 80% of the total FLW generated in economic and nutritional terms is concentrated in the agricultural production (53.3%) and consumption (26.3%) stages. In the first stages of the FSC, fruits (Dn eq.= 0.7), cereals (Dn eq.= 0.61), and vegetables (Dn eq.= 0.57) were the furthest from the distance target due to the great amount of FLW generated. Moreover, according to the normalized weighted distances obtained from the minimization of economic and nutritional cost, pulses (Dn eq. = 0.05–0.03) and eggs (Dn eq. = 0.02) were the more efficient food categories. The methodology described in this study proposes a single index to quantify the economic and nutritional cost of different food categories to facilitate the decision-making process. This index makes possible the definition of reduction strategies focused on specific food categories and depending on the FSC stage.

Neurophysiological correlates of disorder-related autobiographical memory in anorexia nervosa

2021 ◽  
pp. 1-11
Author(s):  
Valentin Terhoeven ◽  
Christoph Nikendei ◽  
Sandra Faschingbauer ◽  
Julia Huber ◽  
Kymberly D. Young ◽  
...  
Keyword(s):  
Emotion Regulation ◽  
Anorexia Nervosa ◽  
Emotional Processing ◽  
Angular Gyrus ◽  
Long Term Effects ◽  
Resting State Functional Connectivity ◽  
Referential Processing ◽  
Food Body ◽  
Cue Words ◽  
Specific Food

Abstract Background Anorexia nervosa (AN) is characterized by an overgeneralization of food/body-related autobiographical memories (AM). This is regarded as an emotion regulation strategy with adverse long-term effects implicated in disorder maintenance and treatment resistance. Therefore, we aimed to examine neural correlates of food/body-related AM-recall in AN. Methods Twenty-nine female patients with AN and 30 medication-free age-sex-matched normal-weight healthy controls (HC) underwent functional magnetic resonance imaging while recalling AMs in response to food/body-related and neutral cue words. To control for general knowledge retrieval, participants engaged in a semantic generation and riser detection task. Results In comparison to HC, patients with AN generated fewer and less specific AMs in response to food/body-related words, but not for neutral cue words. Group comparisons revealed reduced activation in regions associated with self-referential processing and memory retrieval (precuneus and angular gyrus) during the retrieval of specific food/body-related AM in patients with AN. Brain connectivity in regions associated with memory functioning and executive control was reduced in patients with AN during the retrieval of specific food/body-related AM. Finally, resting-state functional connectivity analysis revealed no differences between groups, arguing against a general underlying disconnection of brain networks implicated in memory and emotional processing in AN. Conclusions These results indicate impaired neural processing of food/body-related AM in AN, with a reduced involvement of regions involved in self-referential processing. Our findings are discussed as possible neuronal correlates of emotional avoidance in AN and provide new insights of AN-pathophysiology underscoring the importance of targeting dysfunctional emotion regulation strategies during treatment.

scholarly journals Feeding and eating problems in children and adolescents with autism: A scoping review

Autism ◽  
2021 ◽  
pp. 136236132199563
Author(s):  
Jessica Baraskewich ◽  
Kristin M von Ranson ◽  
Adam McCrimmon ◽  
Carly A McMorris
Keyword(s):  
Body Image ◽  
Eating Disorder ◽  
Food Presentation ◽  
Eating Problems ◽  
Feeding Problems ◽  
Picky Eating ◽  
Food Avoidance ◽  
Eating Disorder Symptoms ◽  
Almost All ◽  
Specific Food

Feeding problems, such as picky eating and food avoidance, are common in youth with autism. Other feeding and eating problems (e.g. disordered eating, fear of trying new foods, and insistence on specific food presentation) are also common in this population. This scoping review describes the nature and extent of feeding and eating problems in autistic youth and reports characteristics of autistic youth who experience such issues. Thirty-four studies were included in the current review, with almost all studies (91%) investigating feeding problems. Only 9% of studies examined concern with weight, shape, and/or body image, but several authors noted that disordered eating attitudes and behaviors may occur more frequently in those with autism than their peers without autism. No common individual characteristics (e.g. cognitive functioning and autism symptom severity) were identified for youth who experience feeding or eating problems. Although differentiating “feeding” from “eating” problems is critical for accurate identification and treatment of these issues, the existing literature has failed to do so. We propose that in future research “eating problems” be used when behaviors involve preoccupation with food, eating, or body image, and “feeding problems” be used when such preoccupation is absent. Lay abstract Feeding problems, such as picky eating and food avoidance, are common in youth with autism. Other, broader difficulties with feeding and eating (eating disorder symptoms such as restricting food intake or preoccupation with body shape or weight and insistence on specific food presentation) are also common in autistic individuals. Here, we describe the nature and extent of feeding and eating problems in youth with autism. We found no common characteristics (such as severity of autism symptoms) that best describe autistic youth who experience problems with feeding or eating. Almost all studies we reviewed focused on problems with feeding (selective or picky eating), and only a few studies focused on eating disorder symptoms (concern with weight, shape, and/or body image). However, some researchers reported that eating disorder symptoms may occur more often in autistic individuals compared to their peers without autism. Many studies used the terms “feeding” and “eating” problems interchangeably, but understanding the difference between these problems is important for researchers to be consistent, as well as for proper identification and treatment. We suggest future researchers use “eating problems” when behaviors involve preoccupation with food, eating, or body image, and “feeding problems” when this preoccupation is absent. We highlight the importance of understanding whether feeding or eating problems are separate from autism traits, and the role of caregivers and other adults in the child’s treatment. Considerations for health-care providers to assist with diagnosis and treatment are also provided.

scholarly journals The Design and Development of a Food Composition Database for an Electronic Tool to Assess Food Intake in New Caledonian Families

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1668
Author(s):  
Juliana Chen ◽  
Solène Bertrand ◽  
Olivier Galy ◽  
David Raubenheimer ◽  
Margaret Allman-Farinelli ◽  
...  
Keyword(s):  
New Caledonia ◽  
Phase 1 ◽  
Saturated Fat ◽  
Food Composition ◽  
Mobile App ◽  
Portion Size ◽  
Cross Sectional ◽  
Food Items ◽  
Specific Food ◽  
Country Specific

The food environment in New Caledonia is undergoing a transition, with movement away from traditional diets towards processed and discretionary foods and beverages. This study aimed to develop an up-to-date food composition database that could be used to analyze food and nutritional intake data of New Caledonian children and adults. Development of this database occurred in three phases: Phase 1, updating and expanding the number of food items to represent current food supply; Phase 2, refining the database items and naming and assigning portion size images for food items; Phase 3, ensuring comprehensive nutrient values for all foods, including saturated fat and total sugar. The final New Caledonian database comprised a total of 972 food items, with 40 associated food categories and 25 nutrient values and 615 items with portion size images. To improve the searchability of the database, the names of 593 food items were shortened and synonyms or alternate spelling were included for 462 foods. Once integrated into a mobile app-based multiple-pass 24-h recall tool, named iRecall.24, this country-specific food composition database would support the assessment of food and nutritional intakes of families in New Caledonia, in a cross-sectional and longitudinal manner, and with translational opportunities for use across the wider Pacific region.

scholarly journals Simulation of triacylglycerol ion profiles: bioinformatics for interpretation of triacylglycerol biosynthesis

2013 ◽  
Vol 54 (4) ◽  
pp. 1023-1032 ◽  
Author(s):  
Rowland H. Han ◽  
Miao Wang ◽  
Xiaoling Fang ◽  
Xianlin Han
Keyword(s):  
Triacylglycerol Biosynthesis ◽  
Ion Profiles

Species specific behaviour and catchability of gadoid fish to floated and bottom set pots

2016 ◽  
Vol 74 (3) ◽  
pp. 769-779 ◽  
Author(s):  
Neil Anders ◽  
Anders Fernö ◽  
Odd-Børre Humborstad ◽  
Svein Løkkeborg ◽  
Anne Christine Utne-Palm
Keyword(s):  
Water Column ◽  
Gadus Morhua ◽  
Capture Efficiency ◽  
Escape Rate ◽  
Melanogrammus Aeglefinus ◽  
Encounter Rate ◽  
Specific Behaviour ◽  
Upstream Direction ◽  
Species Specific ◽  
Specific Food

To increase our understanding of the interaction between fish and baited fishing gear we quantitatively described the behaviour of cod (Gadus morhua), saithe (Pollachius virens), and haddock (Melanogrammus aeglefinus) to baited pots in a fjord in northern Norway. Detailed video analyses were made to describe species specific responses and examine the effect of lifting the pot off the bottom. The majority of both cod and saithe approached the pots in an upstream direction, and fish approached floated pots higher in the water column than bottom set pots. Cod tended to approach a pot along the seabed and were more likely to encounter the bottom set pot than the floated pot, whereas saithe more often approached in the water column. The capture efficiency was low for all species, but cod were more likely to be caught than saithe and haddock. Cod showed a high encounter rate, low entrance rate and high escape rate. For saithe, a low encounter rate was the chief factor limiting capture efficiency. The observed differences between cod and saithe were explained by species-specific food-search strategies. No difference in entrance rate, escape rate or catch efficiency between the two pot types were found.

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