scholarly journals Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

2018 ◽  
Vol 67 (6) ◽  
pp. 890-896 ◽  
Author(s):  
Kelly J Gambino-Shirley ◽  
Adiam Tesfai ◽  
Colin A Schwensohn ◽  
Cindy Burnett ◽  
Lori Smith ◽  
...  
Keyword(s):  
United States ◽  
Meal Replacement ◽  
Replacement Product ◽  
Salmonella Virchow

Pharmacist-managed weight-loss program using meal-replacement product

2012 ◽  
Vol 69 (17) ◽  
pp. 1456-1458 ◽  
Author(s):  
Jacqueline Milton-Brown ◽  
Ann Smith Barnes ◽  
Uche Anadu Ndefo ◽  
Goldina Ikezuagu Erowele
Keyword(s):  
Weight Loss ◽  
Weight Loss Program ◽  
Meal Replacement ◽  
Replacement Product

scholarly journals Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1135
Author(s):  
Gabriel Tirtawijaya ◽  
Seung Rok Kim ◽  
Woo Hee Cho ◽  
Jae Hak Sohn ◽  
Jin-Soo Kim ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Food Preferences ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Meal Replacement ◽  
Processing Technologies ◽  
Quick Freezing ◽  
Replacement Product ◽  
Optimal Heating ◽  
And Chemical Properties

The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C.

scholarly journals Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2825
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Hee-Jin Gong ◽  
Mi-Jeong Lee ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Meal Replacement ◽  
Basic Nitrogen ◽  
Quick Freezing ◽  
Replacement Product ◽  
Quality Product ◽  
Nutritional Characteristics ◽  
High Quality Product

In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.

Application of a Simple Cold Stub to the Direct Observation of Frozen Hydrated Sand

1973 ◽  
Vol 31 ◽  
pp. 212-213
Author(s):  
John M. Wehrung ◽  
Richard J. Harniman
Keyword(s):  
United States ◽  
Surface Water ◽  
Direct Observation ◽  
Controlled Study ◽  
Clay Particles ◽  
Organic Debris ◽  
Rock Formations ◽  
Water Tables ◽  
Permeable Rock ◽  
Natural Means

Water tables in aquifer regions of the southwest United States are dropping off at a rate which is greater than can be replaced by natural means. It is estimated that by 1985 wells will run dry in this region unless adequate artificial recharging can be accomplished. Recharging with surface water is limited by the plugging of permeable rock formations underground by clay particles and organic debris.A controlled study was initiated in which sand grains were used as the rock formation and water with known clay concentrations as the recharge media. The plugging mechanism was investigated by direct observation in the SEM of frozen hydrated sand samples from selected depths.

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