The Experts below are selected from a list of 264 Experts worldwide ranked by ideXlab platform
B. Janoszka - One of the best experts on this subject based on the ideXlab platform.
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Analysis of azaarenes in pan fried meat and its gravy by liquid chromatography with fluorescence detection.
Food chemistry, 2008Co-Authors: U. Błaszczyk, B. JanoszkaAbstract:A method for analysis of six azaarenes (benzo[h]quinoline, benzo[a]acridine, benzo[c]acridine, dibenzo[a,c]acridine, dibenzo[a,j]acridine and dibenzo[a,h]acridine) in thermally treated High-Protein Food has been described. The clean-up procedure used based on alkaline hydrolysis, tandem solid phase extraction on columns filled with Extrelut - diatomaceous earth and cation exchanger (propyl sulfonic acid), enabled a selective isolation of carcinogenic compounds belonging to benzoacridines and dibenzoacridines from samples of cooked meat and its gravy. The isolated fractions of aza-PAHs were analysed by High-performance liquid chromatography with fluorescence detection. The detection limits for the azaarenes were between 0.0001ng and 0.005ng loaded on column. The recoveries for the four-ring and five-ring azaarenes were from 55% to 67%. Two types of dishes prepared from pork by pan-frying were investigated. Total contents of the benzoacridines and dibenzoacridines determined in cooked meat were 1.57 and 2.50ng/g in collar and chop samples, respectively; their gravies contained 0.34 and 0.59ng of these azaarenes per g of cooked meat.
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Organic compounds formed in thermally treated High-Protein Food. Part II: Azaarenes
Acta Chromatographica, 2004Co-Authors: B. Janoszka, L. Warzecha, U. Błaszczyk, D. BodzekAbstract:An analytical scheme developed for determination of PAH and aminoazaarenes has been applied to the analysis of aza-PAH formed in thermally treated High-Protein Food. The clean-up procedure, which was based on tandem solid-phase extraction (SPE) on columns filled with Extrelut diatomaceous earth and with cation exchanger (propylsulphonic acid, PRS), enabled selective isolation of carcinogenic azaarenes (benzoacridines and dibenzoacridines) from meat samples. Nine meat dishes (beef, pork, and poultry) grilled or prepared according to recipes used in the Upper Silesia region (roasted, fried) were investigated. Identification and quantitative analysis of four individual compounds – benzo(a)acridine, benzo(c)acridine, dibenzo(a,c)acridine and dibenzo(a,h)acridine – were achieved by HPLC and GC–MS. The total azaarene content of the meat ranged from 0.79 to 3.30 ng g and the value calculated for daily human exposure to these azaarenes did not exceed 0.35 μg day person.
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Organic compounds formed in thermally treated High-Protein Food. Part I: Polycyclic aromatic hydrocarbons
Acta Chromatographica, 2004Co-Authors: B. Janoszka, L. Warzecha, U. Błaszczyk, D. BodzekAbstract:This work concerns the use of analytical procedures to determine polycyclic aromatic hydrocarbons (PAH) in heat-treated meat dishes prepared under household cooking conditions. These compounds have not yet been analysed in Food in Poland. Application of tandem solid-phase extraction (SPE) with columns filled with Extrelut diatomaceous earth and C18 phase, and column chromatography on silica gel enabled selective isolation of PAH fractions from the meat sample matrix. Identification and quantitative analysis of the individual compounds were achieved by HPLC and GC–MS. Five PAH were identified and quantified in nine meat (beef, pork, and poultry) dishes prepared according to recipes used for cooking in Upper Silesia (roasted, fried) and in grilled dishes. The total PAH content was within the range 2.43–16.10 ng g meat.
Sung Gil Choi - One of the best experts on this subject based on the ideXlab platform.
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Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent.
Journal of the Science of Food and Agriculture, 2018Co-Authors: M. Shafiur Rahman, Han-sul Yang, Jiyeon Chun, William L. Kerr, Sung Gil ChoiAbstract:BACKGROUND: Consumer demand for low-fat Foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO2 (SC-CO2 ) at different pressures together with solvent extraction to produce a Protein-based functional ingredient for low-fat Food products. Thermal and functional characteristics of control and defatted samples were compared. RESULTS: Supercritical CO2 treatment at High pressure results in more removal of fat, producing a Protein-rich defatted bovine heart (DBH). The differential scanning calorimeter (DSC) thermograms and SDS-PAGE bands for SC-CO2 -treated DBHs were similar to those of the control sample, indicating High Protein stability and better functionality. Hexane-treated DBH showed no major thermal peaks and very diffuse bands in SDS-PAGE, indicating denaturation of Proteins during solvent extraction. No denaturation of Proteins in SC-CO2 -treated DBHs resulted in significantly Higher water/oil absorption capacities (3320.00 and 2630.00 g kg-1 , respectively), total soluble solids (822.20 and 208.71 g kg-1 at pH 3.5 and 6.5, respectively), foaming capacities (149.37%), and emulsion activity (66.89%) than the hexane-treated DBH. CONCLUSION: Supercritical CO2 treatment of DBH led to Higher thermal stability and functional properties than the control and hexane-treated DBH. Defatted bovine heart using SC-CO2 can be a functional ingredient for various low-fat and High-Protein Food products for health-conscious consumers. © 2018 Society of Chemical Industry.
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Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent.
Journal of the science of food and agriculture, 2018Co-Authors: M. Shafiur Rahman, Jiyeon Chun, Han-sul Yang, William L. Kerr, Khalid Gul, Sung Gil ChoiAbstract:Background: Consumer demand for low-fat Foods has been increasing as a result of attempts to reduce obesity and chronic diseases. Bovine heart was defatted using supercritical CO2 (SC-CO2 ) at different pressures together with solvent extraction to produce a Protein-based functional ingredient for low-fat Food products. Thermal and functional characteristics of control and defatted samples were compared.; Results: Supercritical CO2 treatment at High pressure results in more removal of fat, producing a Protein-rich defatted bovine heart (DBH). The differential scanning calorimeter (DSC) thermograms and SDS-PAGE bands for SC-CO2 -treated DBHs were similar to those of the control sample, indicating High Protein stability and better functionality. Hexane-treated DBH showed no major thermal peaks and very diffuse bands in SDS-PAGE, indicating denaturation of Proteins during solvent extraction. No denaturation of Proteins in SC-CO2 -treated DBHs resulted in significantly Higher water/oil absorption capacities (3320.00 and 2630.00 g kg-1 , respectively), total soluble solids (822.20 and 208.71 g kg-1 at pH 3.5 and 6.5, respectively), foaming capacities (149.37%), and emulsion activity (66.89%) than the hexane-treated DBH.; Conclusion: Supercritical CO2 treatment of DBH led to Higher thermal stability and functional properties than the control and hexane-treated DBH. Defatted bovine heart using SC-CO2 can be a functional ingredient for various low-fat and High-Protein Food products for health-conscious consumers. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
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comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent
Journal of Food Science and Technology-mysore, 2017Co-Authors: Sungwon Kang, William L. Kerr, Shafiur M Rahman, Ah Na Kim, Kyo Yeon Lee, Chan Yang Park, Sung Gil ChoiAbstract:Defatted soy flour is a potential source of Food Protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO2) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO2 (DSFSC-CO2) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO2 process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO2 flow rate of 30 g/min. The DSFSC-CO2 had significantly Higher Protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO2 had Protein bands of similar intensity and area that indicated no denaturation of Protein, whereas DSF-OS showed diffuse bands or no bands due to Protein denaturation. In addition to Higher nutritional value and Protein contents, DSFSC-CO2 showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO2 method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from High-Protein Food sources. It has a great potential for producing High-Protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.
C. Peter Herman - One of the best experts on this subject based on the ideXlab platform.
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Selective carbohydrate or Protein restriction: effects on subsequent Food intake and cravings.
Appetite, 2006Co-Authors: Jennifer S. Coelho, Janet Polivy, C. Peter HermanAbstract:In order to determine the effects of selective Food restriction on subsequent Food intake and cravings, participants were randomly assigned to one of three conditions: carbohydrate-restriction, Protein-restriction, or control (no restriction). Participants in the restriction conditions were asked to restrict their intake of either complex carbohydrates or animal Proteins for 3 days, before coming to the laboratory for an experimental session. During the experimental session, participants' Food intake, cravings, and affect were measured. The results indicated that selective Food restriction resulted in selective behavioural consequences. Specifically, carbohydrate-restricted participants consumed more of a High-carbohydrate Food than did controls or Protein-restrictors, in addition to reporting more cravings for High-carbohydrate Foods over the restriction period. Protein-restricted participants reported more cravings for High-Protein Foods over the restriction period, in comparison to controls and carbohydrate-restrictors; however, Protein-restricted participants did not consume more of the particular High-Protein Food presented to them in the laboratory. The roles of dietary restraint and negative affect in influencing cravings and Food intake are discussed. Overall, selective Food restriction is demonstrated to have negative psychological and behavioural consequences.
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Research report Selective carbohydrate or Protein restriction: Effects on subsequent Food intake and cravings
2006Co-Authors: Jennifer S. Coelho, Janet Polivy, C. Peter HermanAbstract:In order to determine the effects of selective Food restriction on subsequent Food intake and cravings, participants were randomly assigned to one of three conditions: carbohydrate-restriction, Protein-restriction, or control (no restriction). Participants in the restriction conditions were asked to restrict their intake of either complex carbohydrates or animal Proteins for 3 days, before coming to the laboratory for an experimental session. During the experimental session, participants’ Food intake, cravings, and affect were measured. The results indicated that selective Food restriction resulted in selective behavioural consequences. Specifically, carbohydrate-restricted participants consumed more of a High-carbohydrate Food than did controls or Protein-restrictors, in addition to reporting more cravings for High-carbohydrate Foods over the restriction period. Protein-restricted participants reported more cravings for High-Protein Foods over the restriction period, in comparison to controls and carbohydrate-restrictors; however, Protein-restricted participants did not consume more of the particular High-Protein Food presented to them in the laboratory. The roles of dietary restraint and negative affect in influencing cravings and Food intake are discussed. Overall, selective Food restriction is demonstrated to have negative psychological and behavioural consequences. r 2006 Elsevier Ltd. All rights reserved.
U. Błaszczyk - One of the best experts on this subject based on the ideXlab platform.
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Analysis of azaarenes in pan fried meat and its gravy by liquid chromatography with fluorescence detection.
Food chemistry, 2008Co-Authors: U. Błaszczyk, B. JanoszkaAbstract:A method for analysis of six azaarenes (benzo[h]quinoline, benzo[a]acridine, benzo[c]acridine, dibenzo[a,c]acridine, dibenzo[a,j]acridine and dibenzo[a,h]acridine) in thermally treated High-Protein Food has been described. The clean-up procedure used based on alkaline hydrolysis, tandem solid phase extraction on columns filled with Extrelut - diatomaceous earth and cation exchanger (propyl sulfonic acid), enabled a selective isolation of carcinogenic compounds belonging to benzoacridines and dibenzoacridines from samples of cooked meat and its gravy. The isolated fractions of aza-PAHs were analysed by High-performance liquid chromatography with fluorescence detection. The detection limits for the azaarenes were between 0.0001ng and 0.005ng loaded on column. The recoveries for the four-ring and five-ring azaarenes were from 55% to 67%. Two types of dishes prepared from pork by pan-frying were investigated. Total contents of the benzoacridines and dibenzoacridines determined in cooked meat were 1.57 and 2.50ng/g in collar and chop samples, respectively; their gravies contained 0.34 and 0.59ng of these azaarenes per g of cooked meat.
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Organic compounds formed in thermally treated High-Protein Food. Part II: Azaarenes
Acta Chromatographica, 2004Co-Authors: B. Janoszka, L. Warzecha, U. Błaszczyk, D. BodzekAbstract:An analytical scheme developed for determination of PAH and aminoazaarenes has been applied to the analysis of aza-PAH formed in thermally treated High-Protein Food. The clean-up procedure, which was based on tandem solid-phase extraction (SPE) on columns filled with Extrelut diatomaceous earth and with cation exchanger (propylsulphonic acid, PRS), enabled selective isolation of carcinogenic azaarenes (benzoacridines and dibenzoacridines) from meat samples. Nine meat dishes (beef, pork, and poultry) grilled or prepared according to recipes used in the Upper Silesia region (roasted, fried) were investigated. Identification and quantitative analysis of four individual compounds – benzo(a)acridine, benzo(c)acridine, dibenzo(a,c)acridine and dibenzo(a,h)acridine – were achieved by HPLC and GC–MS. The total azaarene content of the meat ranged from 0.79 to 3.30 ng g and the value calculated for daily human exposure to these azaarenes did not exceed 0.35 μg day person.
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Organic compounds formed in thermally treated High-Protein Food. Part I: Polycyclic aromatic hydrocarbons
Acta Chromatographica, 2004Co-Authors: B. Janoszka, L. Warzecha, U. Błaszczyk, D. BodzekAbstract:This work concerns the use of analytical procedures to determine polycyclic aromatic hydrocarbons (PAH) in heat-treated meat dishes prepared under household cooking conditions. These compounds have not yet been analysed in Food in Poland. Application of tandem solid-phase extraction (SPE) with columns filled with Extrelut diatomaceous earth and C18 phase, and column chromatography on silica gel enabled selective isolation of PAH fractions from the meat sample matrix. Identification and quantitative analysis of the individual compounds were achieved by HPLC and GC–MS. Five PAH were identified and quantified in nine meat (beef, pork, and poultry) dishes prepared according to recipes used for cooking in Upper Silesia (roasted, fried) and in grilled dishes. The total PAH content was within the range 2.43–16.10 ng g meat.
Jennifer S. Coelho - One of the best experts on this subject based on the ideXlab platform.
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Selective carbohydrate or Protein restriction: effects on subsequent Food intake and cravings.
Appetite, 2006Co-Authors: Jennifer S. Coelho, Janet Polivy, C. Peter HermanAbstract:In order to determine the effects of selective Food restriction on subsequent Food intake and cravings, participants were randomly assigned to one of three conditions: carbohydrate-restriction, Protein-restriction, or control (no restriction). Participants in the restriction conditions were asked to restrict their intake of either complex carbohydrates or animal Proteins for 3 days, before coming to the laboratory for an experimental session. During the experimental session, participants' Food intake, cravings, and affect were measured. The results indicated that selective Food restriction resulted in selective behavioural consequences. Specifically, carbohydrate-restricted participants consumed more of a High-carbohydrate Food than did controls or Protein-restrictors, in addition to reporting more cravings for High-carbohydrate Foods over the restriction period. Protein-restricted participants reported more cravings for High-Protein Foods over the restriction period, in comparison to controls and carbohydrate-restrictors; however, Protein-restricted participants did not consume more of the particular High-Protein Food presented to them in the laboratory. The roles of dietary restraint and negative affect in influencing cravings and Food intake are discussed. Overall, selective Food restriction is demonstrated to have negative psychological and behavioural consequences.
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Research report Selective carbohydrate or Protein restriction: Effects on subsequent Food intake and cravings
2006Co-Authors: Jennifer S. Coelho, Janet Polivy, C. Peter HermanAbstract:In order to determine the effects of selective Food restriction on subsequent Food intake and cravings, participants were randomly assigned to one of three conditions: carbohydrate-restriction, Protein-restriction, or control (no restriction). Participants in the restriction conditions were asked to restrict their intake of either complex carbohydrates or animal Proteins for 3 days, before coming to the laboratory for an experimental session. During the experimental session, participants’ Food intake, cravings, and affect were measured. The results indicated that selective Food restriction resulted in selective behavioural consequences. Specifically, carbohydrate-restricted participants consumed more of a High-carbohydrate Food than did controls or Protein-restrictors, in addition to reporting more cravings for High-carbohydrate Foods over the restriction period. Protein-restricted participants reported more cravings for High-Protein Foods over the restriction period, in comparison to controls and carbohydrate-restrictors; however, Protein-restricted participants did not consume more of the particular High-Protein Food presented to them in the laboratory. The roles of dietary restraint and negative affect in influencing cravings and Food intake are discussed. Overall, selective Food restriction is demonstrated to have negative psychological and behavioural consequences. r 2006 Elsevier Ltd. All rights reserved.