Dietary fat and meat intakes and risk of reflux esophagitis, Barrett's esophagus and esophageal adenocarcinoma

The aim of our study was to investigate whether dietary fat and meat intakes are associated with reflux esophagitis (RE), Barrett's esophagus (BE) and esophageal adenocarcinoma (EAC). In this all-Ireland case-control study, dietary intake data were collected using a food frequency questionnaire in 219 RE patients, 220 BE patients, 224 EAC patients and 256 frequency-matched controls between 2002 and 2005. Unconditional multiple logistic regression analysis was used to examine the association between dietary variables and disease risk using quartiles of intake, to attain odds ratios (ORs) and 95% confidence intervals (95% CIs), while adjusting for potential confounders. Patients in the highest quartile of total fat intake had a higher risk of RE (OR = 3.54; 95% CI = 1.32-9.46) and EAC (OR = 5.44; 95% CI = 2.08-14.27). A higher risk of RE and EAC was also reported for patients in the highest quartile of saturated fat intake (OR = 2.79; 95% CI = 1.11-7.04; OR = 2.41; 95% CI = 1.14-5.08, respectively) and monounsaturated fat intake (OR = 2.63; 95% CI = 1.01-6.86; OR = 5.35; 95% CI = 2.14-13.34, respectively). Patients in the highest quartile of fresh red meat intake had a higher risk of EAC (OR = 3.15; 95% CI = 1.38-7.20). Patients in the highest category of processed meat intake had a higher risk of RE (OR = 4.67; 95% CI = 1.71-12.74). No consistent associations were seen for BE with either fat or meat intakes. Further studies investigating the association between dietary fat and food sources of fat are needed to confirm these results.

Post-slaughter changes in ATP metabolites, Reducing and phosphorylated sugars in chicken meat

The formation of ATP breakdown products in chicken M. pectoralis major post-slaughter is reported. The concentrations of metabolites were followed in chicken breast throughout the carcass processing post-slaughter and during chilled storage. The concentration of glucose remains similar throughout the period whilst that of glucose-6-phosphate decreases linearly. Glucose and glucose-6-phosphate concentrations were inversely related to the pHu of the breast meat throughout chilled storage. Rapid post-mortem glycolysis and high pHu values suggest the occurrence of stress at and pre-slaughter. Whilst ATP, ADP and AMP were rapidly broken down, the concentration of IMP rose rapidly and remained high. Concentrations of inosine, ribose and hypoxanthine increased gradually post-slaughter but an initial increase in ribose phosphate was not sustained. Most of the potential ribose present in chicken meat, believed to be important for flavor formation, remains bound in the form of inosine and IMP. There is evidence that additional breakdown pathways for ribose and ribose-5-phosphate may deplete the concentrations of these precursors.

The Monetary Value Of Meat Authenticity And Food Safety In Ready To Heat Lasagne: Implications Of The ‘Horse Meat Scandal’ Across Europe

The recent ‘horse meat scandal’ in Europe has sparked huge concerns among consumers, as horse meat was found in beef lasagne ready to be consumed. Within STARTEC, a European funded project, this study investigates consumers’ preferences, attitudes and willingness to pay (WTP) towards characteristics of ready to heat (RTH) fresh lasagne, including origin of the meat, tested for meat authenticity, safety of the lasagne, and nutritional value, using Discrete Choice Experiments in six countries - Republic of Ireland, France, Italy, Spain, Germany and Norway. Our representative sample of 4,598 European consumers makes this the largest cross country study of this kind. The questionnaire was administered online in January 2014. Results from models in WTP-space show that, on average, consumers are willing to pay considerable amount (about €4-9) for food authenticity; on this Irish and Italian are the least concerned while Spanish are the most concerned. As expected from discussing with stakeholders, food safety claims and nutritional value of the RTH lasagne are relatively less important. Consumers also value knowing the origin of ingredients preferring locally sourced meat. Primarily, the results of this study present strong evidence that consumers in Europe are highly concerned about authenticity of the meat in ready meals and strongly prefer to know that the meat is national. This evidence suggests that there is great value in providing information on these attributes, both from a consumer perspective and where this leads to an increased consumer confidence has benefits for the food industry.

Alessandro Baricco littérature, musique, peinture, cinéma, etc.

Dans l'oeuvre contemporaine d'Alessandro Baricco, des références de toutes sortes attirent l'attention de ceux et celles qui s'intéressent aux récits et romans de l'écrivain italien. De cette esthétique néo-baroque, c'est la rencontre avec d'autres formes d'art qui nous a ici interpelée. Autant sur le plan formel que thématique, les références à la musique, à la peinture et au cinéma, entre autres, offrent de remarquables exemples d'intermédialité. Cette diversité de disciplines convoquées dans le texte de Châteaux de la colère (1995), Soie (1997), Océan mer (1998), City (2001) et Novecento : pianiste (1997), constitue l'originalité forte de l'oeuvre de Baricco. Ces formes artistiques produisent une ambiance qui plonge le lecteur dans le domaine de l'art et accorde à l'auteur la possibilité de déployer avec une grande maîtrise de moyens et d'effets son style unique. Les renvois intermédiatiques relevant principalement des personnages soutiennent les propos de Baricco au sujet de l'art : ils permettent d'établir l'importance qu'accorde ce dernier au métalangage artistique et à la création sous toutes ses formes. Par là, il devient possible de mieux comprendre sa propre oeuvre littéraire qui valorise, au détriment de la prétention réaliste, une fantaisie ludique qui relève du spectaculaire. Le premier chapitre présente les procédés formels au service de la musicalité dans l'écriture de Baricco et les personnages de musiciens - ou en lien avec la musique - qui évoquent cette forme artistique privilégiée. Dans le deuxième chapitre, il est question des moyens techniques qui permettent aux textes de Baricco de rappeler l'art pictural ainsi que des personnages qui, par le truchement de la peinture, tiennent un discours sur la création artistique. Dans le troisième et dernier chapitre, nous nous intéressons à la structure romanesque qui, par diverses stratégies formelles, imite le scénario. Les personnages qui renvoient à l'art dramatique sont aussi abordés, de façon à tenir compte de la vision artistique qu'ils mettent en place. Enfin, la conclusion nous permet, à la lumière des informations recueillies, de relever les effets entrainés i.e. [entraînés] par ces jeux intermédiatiques. Celle-ci est aussi pour nous l'occasion de dégager, en son caractère unitaire, la vision artistique à l'oeuvre chez Baricco.

Identification of meat spoilage by FTIR spectroscopy and neural networks

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid determination of meat spoilage, Fourier transform infrared (FTIR) spectroscopy technique, with the help of advanced learning-based methods, was attempted in this work. FTIR spectra were obtained from the surface of beef samples during aerobic storage at various temperatures, while a microbiological analysis had identified the population of Total viable counts. A fuzzy principal component algorithm has been also developed to reduce the dimensionality of the spectral data. The results confirmed the superiority of the adopted scheme compared to the partial least squares technique, currently used in food microbiology.

A Fuzzy-Wavelet Neural Network Model for the Detection of Meat Spoilage using an Electronic Nose

Food product safety is one of the most promising areas for the application of electronic noses. The performance of a portable electronic nose has been evaluated in monitoring the spoilage of beef fillet stored aerobically at different storage temperatures (0, 4, 8, 12, 16 and 20°C). This paper proposes a fuzzy-wavelet neural network model which incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modeling approach is not only to classify beef samples in the respective quality class (i.e. fresh, semi-fresh and spoiled), but also to predict their associated microbiological population directly from volatile compounds fingerprints. Comparison results indicated that the proposed modeling scheme could be considered as a valuable detection methodology in food microbiology

A Rapid Detection of Meat Spoilage using an Electronic Nose and Fuzzy-Wavelet systems

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid detection of meat spoilage microorganisms during aerobic or modified atmosphere storage, an electronic nose with the aid of fuzzy wavelet network has been considered in this research. The proposed model incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modelling approach is not only to classify beef samples in the respective quality class (i.e. fresh, semi-fresh and spoiled), but also to predict their associated microbiological population directly from volatile compounds fingerprints. Comparison results against neural networks and neurofuzzy systems indicated that the proposed modelling scheme could be considered as a valuable detection methodology in food microbiology

Neuro-Fuzzy based Identification of Meat Spoilage using an Electronic Nose

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. The performance of a portable electronic nose has been evaluated in monitoring the spoilage of beef fillet stored aerobically at different storage temperatures (0, 4, 8, 12, 16 and 20°C). An adaptive fuzzy logic system model that utilizes a prototype defuzzification scheme has been developed to classify beef samples in their respective quality class and to predict their associated microbiological population directly from volatile compounds fingerprints. Results confirmed the superiority of the adopted methodology and indicated that volatile information in combination with an efficient choice of a modeling scheme could be considered as an alternative methodology for the accurate evaluation of meat spoilage

Répertoire général pratique de notariat, de droit civil et fiscal et de formules d'actes : recueil périodique 1° de lois et décrets, avec commentaires ; 2° de jugements, arrêts, solutions, décisions, etc. ; 3° et de formules d'actes notariés : faisant suite au Traité-pratique et formulaire général du notariat / par A. Defrénois

1878 (T3,N2172)- (T3,N3883).

Répertoire général pratique de notariat, de droit civil et fiscal et de formules d'actes : recueil périodique 1° de lois et décrets, avec commentaires ; 2° de jugements, arrêts, solutions, décisions, etc. ; 3° et de formules d'actes notariés : faisant suite au Traité-pratique et formulaire général du notariat / par A. Defrénois

Etat de collection : retirages de 1877-1878

Répertoire général pratique de notariat, de droit civil et fiscal et de formules d'actes : recueil périodique 1° de lois et décrets, avec commentaires ; 2° de jugements, arrêts, solutions, décisions, etc. ; 3° et de formules d'actes notariés : faisant suite au Traité-pratique et formulaire général du notariat / par A. Defrénois

1877 (T2,N1073)- (T2,N2171).