Pea Soup Research Articles

PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG

Sayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an oHue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.

The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations

Pulses are food legumes and include the seeds of dry field peas, lentils, and chickpeas. This family of agricultural commodities plays an important role in human nutrition worldwide and has an extensive track record of safety. Familiar foods in North America made from these three commodities include hummus, split pea soup, dahl, and canned garbanzos. Raw, dry packed chickpeas, lentils, and field peas are never intended as a ready-to-eat food and must be further processed to be edible. Pulses that have been harvested, stored, cleaned, and bulk packed rarely introduce chemical or physical hazards into the food supply chain. They are further thermally processed to minimize biological hazards. Although growing, storage, cleaning, and packing of pulses is more akin to primary agriculture than to food processing, controls such as pest control, good manufacturing practices, audits, screens, magnets, gravity tables, and dry equipment cleaning all serve to ensure product safety. Several of the regulations adopted under Congress’ Food Safety Modernization Act, including updated registration requirements, the Produce Safety rule, and preventive controls for both human and animal food, may apply to the agronomy, cleaning, and packing of pulses. Exemptions within these rules and withheld U.S. Food and Drug Administration enforcement reduce some industry compliance requirements.

Introduction

Introduction

Improvising with Architecture

In Pea Soup a self-stabilizing phase shift network nudges the pitch of audio feedback to a different resonant frequency every time the feedback starts to build. The familiar shriek is replaced with unstable patterns of hollow tones, a site-specific raga reflecting the acoustical personality of the room. These architectural melodies can be influenced by movement in the space, other sounds, or even by a draft of cold air. This essay covers the history of the work, from its earliest iteration in hardware when the author was a student in the 1970s through its software reconstruction in the early 2000s, as well as its influence on the author’s subsequent musical projects.

From pea soup to water factories: wastewater paradigms in India and the Netherlands

Freshwater scarcity has increased in the cities of the global South due to rapid urban agglomeration and changing climate. Alternative water resources such as treated wastewater can play a significant role to reduce the water supply-demand gap. In the recent past, wastewater has been used solely for irrigation and other allied agriculture purposes, with limited focus on reuse for other purposes within the cities. Despite the progress in wastewater treatment technology and various policy frameworks, in low income and lower-middle-income countries, limited progress has been made. Through this article, we compare three aspects, representing the wastewater paradigms in India and the Netherlands. The three elements are 1) framing, 2) policy goals, and 3) technical and financial instruments. Using policy document analysis and interviews, we compare water and related policies prepared in India and the Netherlands. We found that the wastewater paradigms have evolved in the two countries. In India, the wastewater paradigms have realized paradigm changes from ‘water resource to meet a basic human need’ to ‘water as an engine of economic growth’ and then to ‘water scarcity and beautification of cities’. In the case of the Netherlands, the wastewater paradigms have changed from an emphasis on ‘public health and environmental concerns’ to the ‘circular economy of wastewater’. Although the Netherlands has to still meet the water quality targets of the European Water Directive Framework with regards to micropollutants, the country has made significant progress towards wastewater treatment and reuse in the last four decades. On the contrary, the Indian wastewater policy domain has room for improvement in terms of designing appropriate financial instruments and governance strategies to increase the urban wastewater treatment capacity and reuse. This article concludes that the use of the concept of wastewater paradigm is useful to show the progress and challenges in the two countries.

Utilization of pea pod powder for formulation of instant pea soup powder

Utilization of pea pod powder for formulation of instant pea soup powder

Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage

Retention of labile vitamins such as thiamine (vitamin B1) in NASA spaceflight foods intended for extended-duration missions is critical for the health of the crew. In this study, the degradation kinetics of thiamine in three NASA spaceflight foods (brown rice, split pea soup, BBQ beef brisket) during storage was determined for the first time, using an interactive isothermal model developed by our group. Results showed that brown rice and split pea soup demonstrated resistance to thiamine degradation, while thiamine in beef brisket was less stable. Model-predicted thiamine retention in brown rice stored at 20 °C for 720 days was 55% of the original thiamine content after thermal processing, 42% for split pea soup, and 3% for beef brisket. Water activity, moisture content, and pH differences did not sufficiently explain the variation in the degradation kinetics of thiamine among these foods.

Congress takes aim at harmful algal blooms

Florida is facing one of the worst red tide outbreaks in more than a decade. The toxic algae have been plaguing both coasts in the state for the past 10 months, and they show no sign of going away. Reports of dead fish and mammals washing ashore and horrible stenches of rotting sea life are driving many visitors away from Florida, hurting the state’s economy. Neurotoxins produced by algae have also contaminated Dungeness crabs and other shellfish in Alaska, Washington, Oregon, and California, U.S. Sen. Dan Sullivan (R-Alaska), chair of the Senate Subcommittee on Oceans, Atmosphere, Fisheries & Coast Guard, said at an Aug. 28 hearing. Sen. Tammy Baldwin (D-Wis.) noted that “algae blooms are turning hundreds of Wisconsin’s sparkling blue lakes and rivers into green pea soup” and that fish kills are getting worse in Green Bay. Climate change is contributing to the algal blooms as waters warm and

Anorexia: Highlights in Traditional Persian medicine and conventional medicine.

Anorexia and impaired appetite (Dysorexia) are common symptoms with varying causes, and often need no serious medical intervention. Anorexia nervosa (AN) is a chronic psychiatric disease with a high mortality rate. In Traditional Persian Medicine (TPM), anorexia is a condition in which anorexic patients lose appetite due to dystemperament. This review aims to discuss the common points of traditional and conventional approaches rather than introducing Persian medical recommendations suitable for nowadays use. For this purpose, Avicenna's Canon of Medicine, main TPM resources and important databases were reviewed using the related keywords. Despite complex hormonal explanation, etiology of AN in conventional approach is not completely understood. In TPM approach, the etiology and recommended interventions are thoroughly defined based on humoral pathophysiology. In TPM approach, disease states are regarded as the result of imbalances in organs' temperament and humors. In anorexia with simple dystemperament, the physician should attempt to balance the temperament using foods and medicaments which have opposite quality of temperament. Lifestyle, spiritual diseases (neuro - psychological) and gastrointestinal worms are the other causes for reducing appetite. Also, medicines and foods with warm temperaments (such as Pea soup and Mustard) are useful for these patients (cold temperament). Although the pathophysiology of AN in TPM is different in comparison with conventional views, TPM criteria for treatment this disorder is similar to those of current medicine. Recommending to have spiritual support and a healthy lifestyle are common in both views. Simple safe interventions recommended by TPM may be considered as alternative medical modalities after being confirmed by well-designed clinical trials.

Past Killings and Proportionality in War

This article builds on some arguments that I developed in the course of discussing Cecile Fabre's article, “War Exit,” on PEA Soup: http://peasoup.typepad.com/peasoup/2015/05/ethics-discussions-at-pea-soup-cecile-fabres-war-exit-with-critical-precis-by-helen-frowe.html. I am grateful to Cecile for helping me to develop my views. I am also grateful to the war discussion group at Oxford for their thoughts about an earlier draft. Thanks to Seth Lazar for sharing his unpublished work on this issue, and to Jeff McMahan and Darrell Moellendorf for discussion of the topic. I am especially grateful to the Leverhulme Trust for a Major Research Fellowship that afforded me the time to work on this article.

Freshwater ecotoxicity impacts from pesticide use in animal and vegetable foods produced in Sweden

Chemical pesticides are widely used in modern agriculture but their potential negative impacts are seldom considered in environmental assessments of food products. This study aims to assess and compare the potential freshwater ecotoxicity impacts due to pesticide use in the primary production of six food products: chicken fillet, minced pork, minced beef, milk, pea soup, and wheat bread. The assessment is based on a detailed and site-specific inventory of pesticide use in the primary production of the food products, all of which are produced in Sweden. Soybeans, used to produce the animal-based food products, are grown in Brazil. Pesticide emissions to air and surface water were calculated using PestLCI v. 2.0.5. Ecotoxicity impacts were assessed using USEtox v. 2.01, and expressed in relation to five functional units. The results show that the animal-based food products have considerably larger impact potentials than the plant-based food products. In relation to kg pea soup, impact potentials of bread, milk, minced beef, chicken fillet and minced pork are ca. 2, 3, 50, 140 and 170 times larger, respectively. All mass-based functional units yield the same ranking. Notably, chicken fillet and minced pork have larger impacts than minced beef and milk, regardless of functional unit, due to extensive use of pesticides, some with high toxicity, in soybean production. This result stands in sharp contrast to typical carbon footprint and land use results which attribute larger impacts to beef than to chicken and pork. Measures for reducing impacts are discussed. In particular, we show that by substituting soybeans with locally sourced feed crops, the impact potentials of minced pork and chicken fillet are reduced by ca. 70 and 90%, respectively. Brazilian soybean production is heavily reliant on pesticides. We propose that weak legislation, in combination with tropical climate and agronomic practices, explains this situation.

Protein quality as functional unit – A methodological framework for inclusion in life cycle assessment of food

In order to develop more sustainable food systems, there is a need to find methods that simultaneously consider environmental impacts and nutritional benefits. The purpose of this study was to develop a functional unit to be used in LCA of foods that builds on the nutritional value of food products. We used the content and quality of proteins as a basis, and included dietary context as part of our method, since the nutritional value of a nutrient depends on the total dietary intake. Our method uses the digestible intake of the nine essential amino acids in the product and relates these values to the equivalent total dietary intake of the same amino acids. We also employed simpler functional units such as “gram (g) protein” and “g digestible protein.” We quantified the functional units for three dietary contexts and applied it on LCA results for bread, chicken fillet, minced pork, minced beef, milk and pea soup. The results showed that the relative differences between products changed when using a protein-based functional unit, with the largest change occurring when going from mass as the functional unit to g protein. By introducing protein digestibility, the systematic under-valuation of the animal products was partly avoided with little additional effort. The most advanced functional unit affected the results compared to the mass-based functional unit most, but required significantly more data. The impact of dietary context was smaller than expected; hence, it might be possible to simplify the inclusion of dietary context by using aggregated descriptions of diets. The method presented is valuable for adding an important aspect of nutrition (protein quality and content) to the LCA results of single products, but there is a large scope for development.

Septic Shock Secondary to Salmonella Enterica Ssp. Arizonae in an Immunocompetent Albanian Male

Salmonella-associated diarrhea is a common cause of community-acquired gastroenteritis. Some species of salmonella are associated with invasive diseases like meningitis, endocarditis and septicemia. A 75-year-old Albanian male presented to the emergency department in septic shock. He had history of severe watery diarrhea and high fever of 5 days duration. His stool had a dark green watery consistency imparting a “green pea soup” appearance. Emergency laboratory work-up revealed leukocytosis and acute renal injury. Blood cultures as well as stools yielded S. enterica ssp. arizonae. He was treated with intravenous antibiotics and aggressive fluid resuscitation. Detailed questioning failed to reveal the usual reported risk factors for invasive salmonella infection.

In vitro comparison of neonatal suction catheters using simulated ‘pea soup’ meconium

BackgroundA variety of suction catheters (type, size and design) are recommended for oropharyngeal suctioning of meconium during newborn resuscitation, but it is not known which performs best. In this study...

Meds in the Pea Soup

Meds in the Pea Soup

Burn Caused by Pressure Cookers

Dietary and food service employees use pressure cookers to cook food. Despite widespread use of pressure cookers, a few burn cases have been reported in the literature.1 We report a case of 44-year-old man who suffered second- and third-degree burn of his arms, shoulders, neck, chin, and face as the result of contact steam. The patient was cooking in the kitchen and used a pressure cooker to make pea soup from split peas. When he removed the lid from the pressure cooker, boiling hot peas escaped. Burn areas were dressed every day, and antibiotic therapy was begun. The burn area was treated conservatively within 5 weeks. Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. It is typical for the pressure of venting to be about 15 psi above atmospheric pressure. That raises the boiling point to about 121°C or 257°F.2,3 This steam may cause serious burns. These burns have a tendency to affect a relatively small BSA but cause a deep localized burn because of the high boiling point.

Identity and Indeterminacy in "-ever" Free Relatives

No abstract.

Consumer Acceptance of SOLO 6 as a Partial and Complete Salt Substitute in Split Pea Soup

Consumer Acceptance of SOLO 6 as a Partial and Complete Salt Substitute in Split Pea Soup

Teaching & Learning Guide for: Moral Realism and Moral Nonnaturalism

Teaching & Learning Guide for: Moral Realism and Moral Nonnaturalism

Effects of porcine bile on survival of Bacillus cereus vegetative cells and Haemolysin BL enterotoxin production in reconstituted human small intestine media

To determine the effects of porcine bile (PB) on Bacillus cereus vegetative cells and Haemolysin BL (HBL) enterotoxin production in reconstituted small intestine media (IM). The effects of PB on the growth of B. cereus vegetative cells in reconstituted IM at PB concentrations ranging between 0 and 3.0 g l(-1) were examined. Four gastric media (GM) named GM-J broth (JB), GM-chicken, GM-milk and GM-pea were prepared by mixing equal volumes of a gastric electrolyte solution containing pepsin with JB, chicken, semi-skimmed milk and pea soup, respectively. Bacillus cereus was inoculated at approx. 2 x 10(4) CFU ml(-1) into each GM at pH 5.0 for 30 min at 37 degrees C, then mixed to the same volume of double-strength JB (IM) and PB to give concentrations of between 0 and 3.0 g of PB per litre at pH 6.5 and incubated at 37 degrees C. The diarrhoeal B. cereus strain F4430/73 grew in IM-JB, IM-chicken and IM-milk at PB concentrations of up to 0.6, 1.5 and 1.2 g l(-1), respectively. Growth was observed in IM-pea at all concentrations tested. The highest PB concentrations allowing a 3 log B. cereus increase in IM-JB, IM-chicken, IM-milk and IM-pea after a 7-10 h incubation period were 0.3, 0.9, 0.9 and 3.0 g l(-1), respectively. The effect of PB on B. cereus cells was strongest in IM-JB, followed by IM-chicken, IM-milk and IM-pea. Haemolysin BL enterotoxin was detectable in IM-chicken, IM-whole milk, IM-semi-skimmed milk and IM-pea up to PB concentrations of only 0.6, 0.6, 0.3 and 0.9 g l(-1), respectively. The diarrhoeal B. cereus strain F4433/73 behaved similarly to B. cereus strain F4430/73, whereas the food strain TZ415 was markedly more susceptible to bile. The tolerance of B. cereus cells to PB strongly depends on the type of food contained in the IM. Bile tolerance is also subject to strain variation. The probability that B. cereus cells will grow in the small intestine, produce toxins and cause diarrhoea is likely to depend on the food they are ingested with, on the bile tolerance of the B. cereus strain, and on bile concentration.