Fructose toxicity: is the science ready for public health actions?

PURPOSE OF REVIEW: The assumption that fructose may be toxic and involved in the pathogenesis of noncommunicable diseases such as obesity, diabetes mellitus, dyslipidemia, and even cancer has resulted in the call for public health action, such as introducing taxes on sweetened beverages. This review evaluates the scientific basis for such action. RECENT FINDINGS: Although some studies hint towards some potential adverse effects of excessive fructose consumption especially when combined with excess energy intake, the results from clinical trials do not support a significant detrimental effect of fructose on metabolic health when consumed as part of a weight-maintaining diet in amounts consistent with the average-estimated fructose consumption in Western countries. However, definitive studies are missing. SUMMARY: Public health policies to eliminate or limit fructose in the diet should be considered premature. Instead, efforts should be made to promote a healthy lifestyle that includes physical activity and nutritious foods while avoiding intake of excess calories until solid evidence to support action against fructose is available. Public health is almost certainly to benefit more from policies that are aimed at promoting what is known to be good than from policies that are prohibiting what is not (yet) known to be bad.

The Rough and Ready annual ; or military souvenir

UANL

Intellectual Property Protection For Plant Derived Vaccine Technology: Here They Come Are We Ready or Not ?

Il existe une nouvelle catégorie de technologie, les vaccins dérivés de plantes («VDPs»), qui englobe des produits qui ont un grand potentiel pour l’amélioration de la santé à l’échelle globale. Bien qu’ils ne soient pas encore disponibles pour le public, le développement des VDPs a progressé de façon telle qu’ils devraient être prêts à être mis en marché et distribués sous peu. Ainsi, c’est le moment idéal pour lancer un débat sur la meilleure façon de protéger cette nouvelle catégorie de technologie. Vu leur nature, les VDPs ne se qualifient pas parfaitement pour aucune forme de protection de propriété intellectuelle. En effet, un VDP est à la fois une variété de plante, une biotechnologie, un médicament et un produit qui vise spécifiquement les besoins de pays en voie de développement. Chacune de ces caractéristiques soulève ses propres problématiques en ce qui a trait à la propriété intellectuelle. C’est pourquoi il appert difficile d’identifier la forme de protection la plus adéquate et appropriée pour les VDPs. Cet article traite de la nature d’un VDP, des différentes catégories dans lesquelles il pourrait être classé, des différents types de systèmes de protection de propriété intellectuelle auxquels il pourrait être éligible ainsi que des problèmes qui pourraient être soulevés par tous ces éléments. Ces discussions visent à mettre l’accent sur le fait que nous avons affaire à une toute nouvelle catégorie d’innovation technologique. L’auteure est donc d’avis qu’une approche proactive est nécessaire pour discuter d’un système de protection de propriété intellectuelle en relation avec les VDPs. En ce moment, c’est l’inventeur qui choisi comment il protègera son invention. Les moyens employés par ce dernier pourraient être subséquemment modifiés ou annulés par une décision judiciaire mais comme plusieurs autres inventeurs d’une même catégorie de technologie auront probablement déjà adopté une stratégie de protection similaire, ce type de mesures judiciaire, très tard dans le processus, pourra avoir des résultats néfastes sur les détenteurs de droits. Le développement de lignes directrices d’entrée de jeu, avec l’aide d’un panel d’experts de préférence, peut contribuer à éviter les situations de confusion qui ont déjà été vécues avec l’application d’autres nouvelles technologies et qui devraient servir de leçon pour l’encadrement des VDPs.

STANDARDIZATION OF PROCESS PARAMETERS FOR READY TO EAT FISH PRODUCTS IN INDIGENOUS POLYMER COATED TIN FREE STEEL CANS

In the present work, Indigenous polymer coated Tin Free Steel cans were analyzed fortheir suitability for thermal processing and storage of fish and fish products following standard methods. The raw materials used for the development of ready to eat thermally processed fish products were found to be of fresh condition. The values for various biochemical and microbiological parameters of the raw materials were well within the limits. Based on the analysis of commercial sterility, instrumental colour, texture, WB-shear force and sensory parameters, squid masala processed to F0 value of 8 min with a total process time of 38.5 min and cook value of 92 min was chosen as the optimum for squid masala in tin free steel cans while shrimp curry processed to F0 7 min with total process time of 44.0 min and cook value of 91.1 min was found to be ideal and was selected for storage study. Squid masala and shrimp curry thermally processed in indigenous polymer coated TFS cans were found to be acceptable even after one year of storage at room temperaturebased on the analysis of various sensory and biochemical parameters. Analysis of the Commission Internationale d’ Eclirage L*, a* and b* color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*)decreased, and the redness (a*) significantly increased with the increase in processing time or reduction in processing temperature.Instrumental analysis of texture showed that hardness-1 & 2 decreased with reduction in retort temperature while cohesiveness value did not show any appreciable change with decrease in temperature of processing. Other texture profile parameters like gumminess, springiness and chewiness decreased significantly with increase of processing time. W-B shear force values of mackerel meat processed at 130 °C were significantly higher than those processed at 121.1 and 115 °C. HTST processing of mackerel in brine helped in reducing the process time and improving the quality.The study also indicated that indigenous polymer coated TFS cans with easy openends can be a viable alternative to the conventional tin and aluminium cans. The industry can utilize these cans for processing ready to eat fish and shell fish products for both domestic and export markets. This will help in reviving the canning industry in India.

Development of ready-to-eat extruded fish based noodles in semi-rigid containers”

Fish and fishery products are having a unique place in global food market due to its unique taste and flavour; moreover, the presence of easily digestible proteins, lipids, vitamins and minerals make it a highly demanded food commodity.Fishery products constitute a major portion of international trade, which is a valuable source of foreign exchange to many developing countries.Several new technologies are emerging to produce various value added products from food; “extrusion technology” is one among them. Food extruder is a better choice for producing a wide variety of high value products at low volume because of its versatility. Extruded products are shelf-stable at ambient temperature. Extrusion cooking is used in the manufacture of food products such as ready-to-eat breakfast cereals, expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel and the final quality of the end products depends on the characteristics of starch in the cereals and protein ingredient as affected by extrusion process. The advantages of extrusion process are the process is thermodynamically most efficient, high temperature short time enables destruction of bacteria and anti-nutritional factors, one step cooking process thereby minimizing wastage and destruction of fat hydrolyzing enzymes during extrusion process and enzymes associated with rancidity.

Ready for remix

Lectures, files and 'source material everywhere'. Ready for #WSAmacd students to remix.

Ready for reading.'Preparados para leer'.

Se describa una experiencia desarrollada en el CRA (Centro Rural Agrupado) Campos Góticos, de Medina de Rioseco (Valladolid), que tiene como objetivo fomentar la lectura en lengua inglesa. Se destacan como beneficios de la lectura en ingles: mejora de la pronunciación, aumento del vocabulario y la comprensión, mayor corrección en al escritura y fomento de la afición a la lectura. Se detallan pautas y algunas de las actividades llevadas a cabo.

Ready for a story! : materiales para la enseñanza del inglés como L3 en contextos multilingües.

Resumen tomado de la publicación. Resumen en inglés y castellano

Cambridge instant IELTS : ready to use tasks and activities.

Libro de actividades prácticas para profesores de inglés como lengua extranjera, orientado a la preparación de los exámenes IELTS (International English Language Testing System). Contiene 34 lecciones de duración entre 45 minutos y una hora y media, que pueden ser fotocopiadas para su uso en clase con los alumnos, con ejercicios de compresión lectora y auditiva, conversación y redacción. Al final de cada lección hay un apartado con notas aclaratorias para el profesor y las soluciones de los ejercicios. Incluye un CD con el audio para los ejercicios de compresión auditiva y las transcripciones al final del libro.

Instant PET : ready-to-use tasks and activities.

Libro para la preparación del examen Cambridge PET (Preliminary English Test), para alumnos de nivel intermedio bajo. Está divido en cuatro secciones (lectura, redacción, comprensión auditiva y expresión oral) que se corresponden con los ejercicios de la prueba oficial, y que a su vez se organizan en una serie de sesenta actividades diseñadas en formato de páginas enfrentadas, con una hoja para el profesor con las indicaciones paso a paso, notas explicativas y las soluciones de los ejercicios, y otra que se puede fotocopiar con las tareas para los alumnos.