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Indirect assessment as well as cost-utility involving dabigatran etexilate and also rivaroxaban from the treatment method along with extended anticoagulation associated with venous thromboembolism in the United kingdom setting.
This study contributes toward generalizing the use of mineral element and stable isotope fingerprinting combined with LDA and BP-ANN as a promising tool for authentication of tea worldwide.Fermentation is one of the post-harvest steps that influence coffee quality. This work evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and pulped natural processed coffee in different producing regions. Yeast populations were assessed by the real-time polymerase chain reaction. Volatile and nonvolatile compounds were evaluated by gas chromatography-mass spectrometry and high-performance liquid chromatography, respectively. S. cerevisiae was predominant during spontaneous (average of 4 log cells/g) and inoculated (average of 7 log cells/g) fermentations in both processes. T. delbrueckii showed a similar population (3.79 log cells/g) in all assays. Glucose and fructose were the most detected sugars in coffee beans. Succinic acid was found at the end of the fermentative process. The lactic acid concentration was inversely proportional to ethanol concentration. Pyrrole and furan, which are volatile groups, allowed to differentiate the coffee processing methods. Yeast inoculation modified the sensorial profile and increased the coffee beverage scores by up to 5 points. S. cerevisiae inoculation was most suitable for pulped natural coffee, and T. delbrueckii inoculation showed the best performance in natural coffee.The role of biochemical and mechanical disintegration on β-carotene release from steamed sweet potatoes (SSP) and fried sweet potatoes (FSP) during in vitro gastric digestion was investigated. Results revealed that, in the absence of mechanical forces generated by the stomach, biochemical digestion did not have a great effect on the breakdown of cell walls within the sweet potato food matrix and the release of ß-carotene was similar in both SSP and FSP. Cell wall in the plant-food may act as a physical 'barrier' towards the action of gastric juice and to the release of nutrients into the gastric digesta. However, FSP underwent quicker softening and collapse during in vitro gastric digestion compared to the compact and denser structure of SSP. This may explain the faster cell wall breakdown and subsequent β-carotene release from FSP cellular matrix than SSP when mechanical forces are applied as in the human gastric simulator (HGS).Fixation is the key process to ensure green tea quality; however, the effect of various fixation methods on the formation of green tea with a chestnut-like aroma and the evolution of key volatile compounds has not been assessed to date. In this study, we compared four types of fixation methods for green tea roller-hot air-steam, roller-hot air, roller-steam, and single roller. Infrared-assisted headspace solid-phase microextraction and gas chromatography-tandem dual mass spectrometry technology were used to detect the volatile compounds of green tea samples during processing. Partial least-squares discriminant analysis (PLS-DA), multiple experiment viewer (MEV), odor activity value (OAV), and least-significant difference analyzes were then applied to clarify the best fixation method for forming a chestnut-like aroma and associated compounds, and to explore the change law of key volatile compounds using different green tea fixation processes. One hundred and eighty-four volatile compounds were detected in the irectional processing of high-quality green tea with a chestnut-like aroma.Fructophilic lactic acid bacteria (FLAB) are a recently discovered group whose main characteristic is to prefer D-fructose over D-glucose. In this study, laboratory cocoa beans fermentation was analyzed by Illumina-based amplicon sequencing, indicating the presence of potential FLAB of the genera Fructobacillus and Lactobacillus. Eighty efficient fructose-fermenting isolates, obtained from fermenting cocoa pulp beans mass, were identified by 16S rRNA gene sequencing as Pediococcus acidilactici (n = 52), Lactobacillus plantarum (n = 10), Pediococcus pentosaceus (n = 10), Bacillus subtilis (n = 4), and Leuconostoc pseudomesenteroides (n = 4). The growth characteristics of all the 10 L. plantarum strains classified them as "facultatively" fructophilic bacteria, i.e., they grew on glucose without an external electron acceptor but the growth on fructose was faster. Among them, L. plantarum LPBF 35 was characterized by producing a range of aroma-impacting compounds (acetaldehyde, ethyl acetate, nonanal, and octanoic acid), being introduced into a cocoa fermentation process. Although the process started with approximately equal amounts of glucose and fructose, a concomitant, but faster utilization of fructose, was observed in cocoa fermentation conducted with L. plantarum LPBF 35 (with no residual fructose observed) when compared to control fermentation using a glucophilic strain (8.77 mg/g residual fructose) and a spontaneous process (8.38 mg/g residual fructose). L. plantarum LPBF 35 also showed an ideal profile of organic acid metabolism (citric acid consumption and lactic acid production) associated with cocoa fermentation. These results proved new insights on cocoa microbial activity and brings new perspectives on the use of lactic acid bacteria as starter culture.Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity. Certain studies have reported a significant decrease in the free amino acids content and an increase in berry soluble solids and in proline biosynthesis in grapes in some grapevine varieties cultivated under warm climate conditions and water restriction. Proline is not metabolized by yeasts and stuck and sluggish fermentations can occur when the content of yeast assimilable nitrogen is low. Nitrogen composition of grape is mainly affected by variety, edaphoclimatic conditions of the vineyard and agricultural practices performed to the grapevines. This review summarized the most current research carried out to modify the nitrogen composition of the grape and give an overview of the technical and scientific aspects that should be considered for future research in this field.Since Listeria monocytogenes has a high case-fatality rate, substantial research has been devoted to estimate its growth rate under different conditions of temperature, pH and water activity (aw). In this study, published findings on L. monocytogenes growth in broth were extracted and unified by constructing meta-regression models based on cardinal models for (i) temperature (CM[T]), (ii) temperature and pH (CM[T][pH]), and (iii) temperature, pH and aw (CM[T][pH][aw]). After assessing all the sources retrieved between 1988 until 2017, forty-nine primary studies were considered appropriate for inclusion. Apart from the modelling variables, study characteristics such as type of broth (BHI, TSB, TPB), reading method (colony-forming-units, CFU; or binary-dilution optical density methods, OD), inoculum concentration and strain serotype, were also extracted. Meta-regressions based on CM[T] and CM[T][pH] were fitted on subsets of the 2009 growth rate measures and revealed that type of broth and reading method significantly modulated the cardinal parameter estimates. In the most parsimonious CM[T][pH][aw] meta-regression model, whereby the variability due to type of broth was extracted in a nested random-effects structure, the optimum growth rate μopt of L. Stenoparib in vitro monocytogenes was found to be lower when measured as CFU (0.947 log CFU/h; SE = 0.094 log CFU/h) than when measured as OD (1.289 log CFU/h; SE = 0.092 log CFU/h). Such a model produced the following cardinal estimates Tmin = -1.273 °C (SE = 0.179 °C), Topt = 37.26 °C (SE = 0.688 °C), Tmax = 45.12 °C (SE = 0.013 °C), pHmin = 4.303 (SE = 0.014), pHopt = 7.085 (SE = 0.080), pHmax = 9.483 (SE = 0.080), awmin = 0.894 (SE = 0.002) and awopt = 0.995 (SE = 0.001). Integrating the outcomes from numerous L. monocytogenes growth experiments, this meta-analysis has estimated pooled cardinal parameters that can be used as reference values in quantitative risk assessment studies.Human gut microbiota (HGM) is a microbial complex where dynamic mutualistic interactions related to digestion and absorption of dietary components take place. The consumption of specific food ingredients, such as prebiotics and dietary fibers, constituted mainly by carbohydrates polymers, can modulate the HGM composition and metabolism serving as a fermentable substrate to produce bacterial metabolites with beneficial effects on host health. Especially, bacterial short-chain fatty acids, tryptophan and organic acids have shown positive effects on pathogenic bacteria control, mineral absorption, weight control and obesity, immune response homeostasis, gut barrier improvement, brain modulation and anticancer activity. Despite the fact that these effects vary between individuals due to personal HGM richness, the information presented in this review contributes to understanding the effects of prebiotics and dietary fibers consumption on the generation of HGM metabolites and the mechanisms by which these metabolites interact with host cells improving host health.In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.This work investigated the effects of different thermal temperatures (84 °C for 35 min, 95 °C for 30 min, and 121 °C for 20 min) on the shelf life and microbial diversity of Dezhou-braised chicken. During refrigerated storage at 4 °C, the increase rate of total viable counts, pH and TVB-N value, was lower in 95 °C-treated and 121 °C-sterilized groups, when compared with 84 °C-treated group. Electronic nose revealed that the fresh odor of Dezhou-braised chicken treated by 84 °C and 95 °C could be maintained during storage. Additionally, 95 °C contributed to the maintenance of good texture of chicken. High throughput sequencing showed that Bacillus and Clostridium were only very active in 84 °C-treated samples, but not in 95 °C-treated and 121 °C-sterilized samples. Taken together, 95 °C can be developed as one potential thermal treatment temperature for Dezhou-braised chicken, due to its positive effects on maintaining fresh odor and texture together with extending shelf life while also protecting food safety.
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