Raw Carrots Research Articles

Assessing Older Adults' Masticatory Efficiency.

To determine internal consistency and criterion validity of a questionnaire assessing perception of masticatory efficiency in community-dwelling older adults. Secondary cross-sectional analysis of baseline data from the Québec Longitudinal Study on Nutrition and Successful Aging (NuAge). NuAge is a 5-year (2003-08) observational study of 1,793 men and women aged 67 to 84 in good general health at recruitment. A sample of 1,789 was used to determine internal consistency of the questionnaire. A subsample (n=94) of the cohort who underwent a clinical test directly measuring masticatory efficiency was used to determine criterion validity of the questionnaire. The questionnaire was a subset of the Oral Health Impact Profile containing 7 Likert-scale questions (score 0-28 points). Masticatory efficiency was assessed using a validated clinical test measuring ability to chew a raw carrot (Swallowing Threshold Test Index, score 0-100%). For perceived and measured data, a higher score indicated better masticatory efficiency. Internal consistency of the questionnaire was deemed good (Cronbach alpha=0.803). Mean scores were generally high (men, 25.3, 95% confidence interval (CI)=24.7-25.9; women, 24.3, 95% CI=23.7-25.0), indicating good perceived masticatory efficiency for men and women. Mean performance test scores were low (men, 60.8%, 95% CI=57.3-64.2; women, 61.2%, 95% CI=57.7-64.7). No significant relationship between perceived and measured masticatory efficiency was observed (Pearson correlation coefficient=-0.14, P=.22). Despite good internal consistency of the questionnaire and the recognized validity of the test, people's perception of their masticatory efficiency does not reflect objective efficiency as measured using a clinical test.

A proposed food breakdown classification system to predict food behavior during gastric digestion.

The pharmaceutical industry has implemented the Biopharmaceutics Classification System (BCS), which is used to classify drug products based on their solubility and intestinal permeability. The BCS can help predict drug behavior in vivo, the rate-limiting mechanism of absorption, and the likelihood of an in vitro-in vivo correlation. Based on this analysis, we have proposed a Food Breakdown Classification System (FBCS) framework that can be used to classify solid foods according to their initial hardness and their rate of softening during physiological gastric conditions. The proposed FBCS will allow for prediction of food behavior during gastric digestion. The applicability of the FBCS framework in differentiating between dissimilar solid foods was demonstrated using four example foods: raw carrot, boiled potato, white rice, and brown rice. The initial hardness and rate of softening parameter (softening half time) were determined for these foods as well as their hypothesized FBCS class. In addition, we have provided future suggestions as to the methodological and analytical challenges that need to be overcome prior to widespread use and adoption of this classification system. The FBCS gives a framework that may be used to classify food products based on their material properties and their behavior during in vitro gastric digestion, and may also be used to predict in vivo food behavior. As consumer demand increases for functional and "pharma" food products, the food industry will need widespread testing of food products for their structural and functional performance during digestion.

Pengaruh Penerapan Ayah ASI (Breastfeeding-Father) terhadap Produksi dan Pengeluaran ASI pada Ibu Postpartum

Cholesterol is needed to stabilize the double layer ( bilayer ) of phospholipids in the membrane . Cholesterol is also a precursor of steroid hormones . High cholesterol levels can cause need to watch out for deep vein thrombosis , especially when high LDL levels . Control of cholesterol in the body is absolutely necessary to regulate the levels of fat consumed each day . Carrots ( Daucus Carota ) as a source of fiber and antioxidants ( carotenoids , polyphenols and vitamin C ) that contribute to protection against cardiovascular disease . Raw carrots have tough cell walls so that less than 25 % of beta - carotene is converted to vitamin A. However, the cooking process can dissolve cellulose by breaking down the cell wall so as to facilitate absorption . The purpose of research to determine the speed difference between the cholesterol-lowering treatment with ripe raw carrots .This study used a true experimental design with control. White rat ( Rattus norvegicus ) were given a high cholesterol diet is used as experimental animals were divided into a control group and the treatment group . The treatment group were treated raw and cooked carrots . Simvastatin for the control group . Incubation 8 weeks to determine changes in cholesterol levels . Data were analyzed using parametric statistical test Kruskal Wallis test .The results showed no differences at all cholesterol-lowering treatment . Allegedly content of β -carotene in carrots is low . In a variety of carotenoid compounds , β -carotene will have lower antioxidant activity . Pectin also suffered damage to the heating activity . It is necessary to further test of the difference in the treatment of raw and cooked

Eficiencia masticatoria en portadores de prótesis parcial removible 2

Este estudio tuvo como objetivo comparar la eficiencia masticatoria en voluntarios parcialmente dentados, antes y después de la instalación de PPR. Fueron seleccionados 16 voluntarios, cuyas prótesis fueron confeccionadas por alumnos de la Facultad de Odontología de São José dos Campos - UNESP en el 2002. Después de seis meses de la instalación de la prótesis, fue entregado al voluntario un cuestionario con preguntas relacionadas a la efectividad de las prótesis, le fue solicitado que masticase una tajada de 3g de zanahoria cruda, realizando 40 movimientos masticatorios, con y sin prótesis, formando distintos grupos: 1 y 2 respectivamente.Las partículas fueron expelidas de la cavidad oral y pasadas en tamiz con diferentes diámetros de malla (1 a 4mm), sobrepuestas en orden decreciente, después fueron separadas en tubos de ensayo conteniendo alcohol para la deshidratación y fueron llevados a una centrífuga a 2000 rpm durante 5 minutos, la masa resultante fue pesada y se obtuvo el valor en porcentaje para cada tamiz. Fue realizada estadística descriptiva e histogramas, posteriormente analizadas por el test t de student (5%). Los resultados revelaron diferencia estadística entre: Grupo 1 (30,46%±26,03) y Grupo 2 (55,90%±21,77), con respecto al cuestionario 81,25% continuaron comiendo normalmente, 87,5% relataron más confortabilidad o facilidad para masticar alimentos, 62,5% relataron disminución en el tiempo para masticar alimentos después de la instalación de la prótesis con un índice de satisfacción de 100% en relación con el aparato protético, pudiendo concluir que el tratamiento realizado mejoró la eficiencia masticatoria de los pacientes tratados.

Avocado Consumption Enhances Human Postprandial Provitamin A Absorption and Conversion from a Novel High–β-Carotene Tomato Sauce and from Carrots

Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high–β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P < 0.0001). In study 2, the absorption of β-carotene and α-carotene increased by 6.6- and 4.8-fold, respectively (P < 0.0001 for both). Most notably, consumption of avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P < 0.0001) and 12.6-fold in study 2 (P = 0.0013). These observations highlight the importance of provitamin A carotenoid consumption with a lipid-rich food such as avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210.

비가열냉동 당근주스의 HACCP 시스템 적용을 위한 미생물학적 위해 분석

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and con- signment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was 4.7 × 10 4 CFU/g before washing but it was 1.2 × 10 2 CFU/g detected after washing. As a result of testing air- borne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as 6 × 10 4 CFU/cm 2 , 0 CFU/cm 2 and 0 CFU/cm 2 , respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as 8.00×10 CFU/cm 2 , 3.0 × 10 CFU/cm 2 , 4.3 × 10 2 CFU/cm 2 , 7.5 × 10 2 CFU/cm 2 , 6.0 × 10 CFU/cm 2 , 8.5 × 10 2 CFU/cm 2 , respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

Development of carrot parenchyma softening during heating detected in vivo by dynamic mechanical analysis

Dynamic mechanical analysis was employed to explore the development of carrot parenchyma softening during heating in the range of 30–90 °C. Results indicated that compared with raw carrots the toughness of carrots at 60 °C decreased significantly (P < 0.05) at 0.5 °C/min while there was no significant deference (P > 0.05) at 2 °C/min. Samples at 0.5 °C/min finally obtained the lower toughness. Besides, both loss tangent (LT) and two negative peaks on the temperature–slope plot were heating rate dependent. At 0.5 °C/min, distinct increases of LT started at about 48 °C while at about 67 °C at 2 °C/min. With increasing rate, LT effect decreased obviously. Increasing rates caused a shift of both peaks from low temperatures (49–60 °C) to high ones (67–75 °C). Values of both peaks were significantly higher (P < 0.05) at 0.5 °C/min than at 2 °C/min. Furthermore, the microstructure of samples at 0.5 °C/min was more rigid and irregular shrinkage, accompanied by more small pores as well as bigger cracks in comparison to that at 2 °C/min. And cell walls of samples at 0.5 °C/min seemed to thinner. Therefore, the development of carrot parenchyma softening during heating was both temperature and heating rate dependent. We suggested that the breakdown of pore proteins and middle lamella in cell walls induced the dramatic loss of cell turgidity and the subsequent changes of elastic modulus, collectively causing tissue softening.

Effect of Novel Processing Techniques on Texture Softening and β-Carotene Content of Thermally Processed Carrots

Effect of novel processing methods was evaluated on product texture and β-carotene content of carrots following acidification to reduce pH from 6.0 to 4.4. Thermal treatments under Conventional (CH-T) and Ohmic heating (OH-T) conditions at 87, 92, and 97 °C, individually and/or in combination with high-pressure processing (HP-T; 400–600 MPa/40–60 °C), were given up to 90 min. A fractional conversion model was used to compute texture softening rate constant, k, and activation energy, Ea. Acid-infused carrot samples had lower k values than the control, implying a better texture retention in acidified products. In order to explore this further, acid-infused and control samples were subjected to selected processing methods for 0, 7, and 25 min representing minimal, optimum, and over-processing conditions, respectively. Texture value, pectin depolymerization by β-elimination, demethoxylation, cell microstructure modification, and β-carotene content were evaluated. Results showed that acid-infused samples retained significantly (p ≤ 0.05) better texture than the untreated ones. Pectin depolymerization by β-elimination was greater (p ≤ 0.05) in control samples than acid-infused samples. In contrast, pectin depolymerization by demethoxylation showed no such differences (p > 0.05) with acid-infused samples. This indicates that pectin degradation was more dominated by β-elimination than demethoxylation, and these results concurred with the cell microstructure observations of processed carrots. Thermal and HP-T processing after acid infusion reduced the β-carotene content of carrots more than in control. However, mild heat treatment of carrots at 97 °C under CH-T and OH-T enhanced the β-carotene levels to higher than in raw control carrot samples.

A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining

The question of bioaccessibility of nutrients within a food matrix has become of increasing interest in the fields of nutrition and food science as bioaccessibility is the precursor to bioavailability. By analyzing the propagation of the wetting front of acidic water in raw carrot core and Edam cheese as model systems, we show that the diffusion of the acidic water is dependent on the pH of the gastric fluid and the food matrix. In addition, we demonstrate that the diffusion of NaCl during cheese brining is also dependent upon the concentration of the NaCl. This demonstrates that Fickian diffusion, along with a concentration dependent diffusion coefficient, is a valid model for describing concentration profiles in multiple food systems.Utilizing the diffusion rates found at various pH levels (1.50, 2.00, 3.50, 4.30, 5.25 and 7.00), we developed a model to describe the measured non-linear rate of soluble solid loss during digestion at various constant pH levels. Additionally, we have developed a model to predict the likely rate of soluble solid loss during digestion in the stomach where pH decreases with time. This model can be used to help understand and optimize the relationship between food structure/composition and food degradation in the human stomach, which may help in the development of novel foods with desired functionality.

Effect of implant‐supported prosthesis on the bite force and masticatory efficiency in subjects with shortened dental arches

The aim of the study was to assess changes in bite force and masticatory efficiency in shortened dental arch (SDA) subjects rehabilitated with implant-supported restoration for 1st molar. Ten SDA subjects with bilaterally missing mandibular molars (experimental group) were recruited. In each subject, one tapered threaded implant was placed bilaterally in 1st mandibular molar region and restored. Masticatory efficiency was evaluated objectively by measuring the released dye from chewed raw carrots, with a 'spectrophotometer' at 530 nm preoperatively and at 3 months after restoration. Bite force was evaluated using 'bite force measuring appliance' preoperatively, at 6 weeks and at 3 months after restoration. Ten completely dentate-matched subjects (in terms of age, sex, height and weight) acted as control. The results revealed that as compared with the control group, the experimental group showed significantly less (P < 0.05) mean maximum bite force at pre-restoration and at 6 weeks after restoration. Although at 3 months the mean maximum bite force value was less than the control group but the mean difference was statistically insignificant. The mean difference of masticatory efficiency between control and experimental group was statistically significant (P < 0.05) before restoration, but was statistically insignificant at 3 months after restoration. Thus it was concluded that after the restoration of mandibular arch with implant-supported prosthesis, both bite force and masticatory efficiency of all SDA subjects increased and were comparable to that of matched completely dentate subjects after 3 months.

Polyacetylene levels in carrot juice, effect of pH and thermal processing

This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4°C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90°C for 1min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by 1H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars.

Behaviour of four diarrheagenic Escherichia coli pathotypes on carrots and in unpasteurized carrot juice

The behaviours of Shiga toxin-producing Escherichia coli (STEC), enteroinvasive E.coli (EIEC), enteropathogenic E.coli (EPEC) and enterotoxigenic E.coli (ETEC) strains on raw carrots at 3±1 and 30±1°C, and in unpasteurized carrot juice at 3±1, 12±1, 20±1, 30±1°C and 37±1°C were determined. Raw carrots were purchased in a local market. Fresh juice was obtained from raw carrots in the laboratory. On whole carrots stored at 30±1 or 3±1°C, no growth was observed for any of the diarrheagenic E.coli pathotype (DEPs) strains studied. After 15days at 30±1°C, the tested DEPs had decreased from an initial inoculum level of approximately 6 log colony-forming units (CFU) to approximately 3·5 log CFU on whole carrots, while at 3±1°C, they decreased from approximately 2·4 log to 1·6 log CFU. All these DEPs grew in fresh carrot juice at 12±1, 20±1, 30±1 and 37±1°C, reaching counts of approximately 4·2 log, 5·8 log, 6·7 log and 7·5 log CFUml(-1) , respectively, after 24h. At 3±1°C, the DEP growth was inhibited at least during 7days. Thus, storage of carrot juice at unrefrigerated temperatures can result in DEP growth to levels likely to represent a risk to consumers. The information presented shows the potential of Shiga toxin-producing Escherichia coli, enteroinvasive E.coli, enteropathogenic E.coli and enterotoxigenic E.coli strains for survival on carrots and growth in carrot juice at warmer temperatures. The information can help food processors in plants and restaurants understand the importance of the implementation of hazard analysis and critical control point (HACCP) strategies for preventing potential diarrheagenic E.coli pathotypes (DEPs) contamination and growth in carrot juice. This is the first report regarding the behaviour these DEPs on carrots and in carrot juice.

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10min (C) and at 90°C for 3 (B) and 10min (D) were frozen and stored at −18°C for eight months. The effects of heating conditions and exogenous added sugars on the mechanical properties and microstructure of the vegetable after blanching and during frozen storage were studied.By scanning electron microscopy (SEM) analysis no significant differences were observed among samples A and B water-blanched and raw carrot while a thermo-protective effect due to the sugars addition was evidenced in sample D, undergone to the most severe thermal treatment. Freezing and frozen storage determined several fractures on both raw and blanched carrots due to ice crystals formation and re-crystallisation. The cryo-protective effect of the sugars on the vegetable microstructure was observed only in the ‘over-blanched’ sample D.The mechanical properties of carrots were affected by blanching which caused a hardness decrease but after freezing and one month of frozen storage, all samples showed a further dramatic reduction of hardness. Only samples characterised by a pectinesterase residual activity showed a softening also after one month of frozen storage likely for a competitive effect of the thermo-protective ability of trehalose on this enzyme. The exogenous trehalose was able to limit the hardness loss of carrots undergone to B, C and D blanching pre-treatments.

High frequency of reactive arthritis in adults after Yersinia pseudotuberculosis O:1 outbreak caused by contaminated grated carrots

ObjectiveWe describe the epidemiological and microbiological process in the clearing of a foodborne outbreak of Yersinia pseudotuberculosis O:1 linked to raw carrots and frequency of the associated reactive extra-gastrointestinal manifestations.MethodsThe...

English

The behavior of&nbsp;Salmonella&nbsp;Typhimurium,&nbsp;Salmonella&nbsp;Typhi,&nbsp;Salmonella&nbsp;Agona andSalmonella&nbsp;Montevideo in raw carrot at 30 &plusmn; 1 and 3 &plusmn; 1&deg;C and in unpasteurized carrot juice at 3 &plusmn; 1, 12 &plusmn; 1, 20 &plusmn; 1, 30 &plusmn; 1 and 37 &plusmn; 1&deg;C was determined. Fresh juice was obtained from carrots in the laboratory. Raw carrots were collected from a market in Pachuca city, Hidalgo, Mexico. On whole carrots stored at 20 &plusmn; 1 or 3 &plusmn; 1&deg;C, no growth was observed for&nbsp;Salmonella&nbsp;strains. After 15 days at 30 &plusmn; 2&deg;C,&nbsp;Salmonella&nbsp;serotypes decreased from an initial inoculum level of approximately 6 log&nbsp;CFU to 3.4 log in all the carrots; and at 3 &plusmn; 1&deg;C, they decreased from approximately 2.6 log&nbsp;CFU to 1.7 log. AllSalmonella&nbsp;serotypes grew in carrot juice at 12 &plusmn; 1, 20 &plusmn; 1, 30 &plusmn; 1 and 37 &plusmn; 1&deg;C, reaching counts of approximately 4.3, 6, 6.8 and 7.5 log CFU/mL, respectively after 24 h. At 3 &plusmn; 1&deg;C, the&nbsp;Salmonella&nbsp;growth was inhibited at least for 7 days. &nbsp; Key words:&nbsp;Salmonella&nbsp;Typhimurium,&nbsp;Salmonella&nbsp;Typhi,&nbsp;Salmonella&nbsp;Agona,&nbsp;SalmonellaMontevideo, carrot juice.

Comparison of two jam making methods to preserve the quality of colored carrots

In this study, carrot jams were developed using either precooked vegetable (common method) or short cooking times (mild method). Jams were prepared using four carrot types: a commercial one and three local landraces (orange, purple and yellow). The parameters assessed were total phenols, antioxidant activity, β-carotene, potassium content, color and sensory evaluation. Mild method caused lower color differences than common method, when comparing the jams to raw carrots. Antioxidant activity, total phenols and potassium content loss were also lower in mild method. Both methods improved β-carotene retention in jams. Following sensory analysis, products obtained by mild method showed the best scores for taste and overall acceptability, with the highest scores being registered for purple jam. In particular, high correlations between antioxidant activity, total phenols and purple products (both raw products and jams) were emphasized by principal component analysis. In conclusion, the mild method described in this paper helps to preserve the overall quality of perishable vegetables, such as local carrots.

Chewing Deficiencies in Adults with Multiple Untreated Carious Lesions

Persons who have multiple untreated carious lesions are at high risk of chewing difficulties and consequently an unhealthy diet, but few data are available on the impact of untreated caries on mastication in adults. This study in adults with multiple untreated caries lesions aimed to evaluate chewing deficiencies using physiological and psychosocial indicators. Forty-five patients, mean (±SD) decayed teeth 11.5 (±5.2), and 20 fully dentate caries-free subjects were observed during mastication of raw carrot and two jelly model foods differing in hardness. Criteria for chewing evaluation were carrot bolus granulometry, food refusals, chewing activity (chewing time, number of chewing cycles, chewing frequency) and oral health-related quality of life (GOHAI). Dental status was characterized by caries experience (DMFT) and posterior functional pairs of teeth. Adults with multiple untreated caries lesions suffered from chewing deficiencies, demonstrated by a decrease in food comminution related to the number of posterior functional teeth, food selection and functional alterations in oral health-related quality of life. The ability to adapt chewing activity to food hardness was preserved in this group. Further studies should be conducted to determine whether chewing function could be improved after dental treatment.

Association between occlusal curvature and masticatory movements with different test foods in human young adults with permanent dentitions

ObjectiveOcclusal curvatures such as the curve of Spee, curve of Wilson and Monsons's sphere exist in the human adult mandibular arch. A previous study showed that human young adults with flatter occlusal curvatures had higher ability of food comminution and mixing. The aim of this study was to clarify functional significance of occlusal curvatures in terms of masticatory movements. This study investigated the association between occlusal curvature and mandibular movements while chewing a variety of food items. DesignForty-six young adults with complete dentitions (mean age, 25.0 years) participated in the study. Sphere radius of occlusal curvature was determined by a three-dimensional analysis of the mandibular arch based on the Broadrick flag method. Mandibular movements during unilateral chewing of six test food items (chewing gum, cheese, kamaboko, boiled beef, gummy jelly and raw carrot) until the subjects felt ready to swallow were recorded using a six-degrees-of-freedom mandibular movement recording system, and 11 parameters for masticatory movements of a lower incisal point of the mandible were analysed. ResultsLinear regression analyses identified the sphere radius as a significant predictor for closing velocity in all test food items, occluding/cycle duration in 3 items, opening velocity, closing duration and chewing time in 2 items, and opening duration in 1 item (P<0.01). The results suggest that subjects with larger sphere radius (flatter occlusal curvature) in the mandibular arch could prepare food bolus effectively for swallowing. ConclusionOcclusal curvature seems to be associated with masticatory movements in young adults with permanent dentition.

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Physical properties, microbiological quality and volatile compounds of sous-vide-processed carrots and Brussels sprouts were analysed after 1, 5 and 10 days of refrigerated storage. Similar analyses were performed on raw and steamed carrots and Brussels sprout for comparison. Sous-vide carrots were firmer than steamed and firmness increased during storage. Similar values of colour indices were obtained for both steamed and sous-vide carrots, which also showed an increase of redness and colour saturation during storage. Aerobic and anaerobic counts of raw carrots were significantly reduced both by steaming and sous-vide procedures at values lower than 1 log cfu/g; these values were maintained until the end of storage. Among volatiles, terpenes were better preserved in sous-vide than steamed carrots, but all volatile fractions were significantly affected during storage. Steamed Brussels sprouts were softer and greener than sous-vide-processed ones, but softening and loss of green of the latter increased under vacuum storage. Microbiological counts of raw products were more efficiently reduced by sous-vide procedures than steaming. Higher amounts of nitriles and terpenes were shown in sous-vide vegetables in comparison to steamed, whereas thiocyanates and isothiocyanates occurred in lower quantities. Volatiles were not affected during 5 days of storage.

Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry

Two categories of vegetables (carrots and green beans) that are widely used in the manufacture of canned food were surveyed for their spore contamination. Samples were recovered from 10 manufactures spread over all producing areas in France. Two samples over 316 raw vegetables collected were found positive for botulinum neurotoxin producing Clostridia spores as tested by PCR-based GeneDisc assay. Both positive samplestested positive for the type B neurotoxin gene (bont/B). In parallel, heat-resistant spores of thermophilic bacteria that are likely to be associated with canned food spoilage after prolonged incubation at 55°C were surveyed after specific enrichment. Prevalence varied between 1.6% for Moorella thermoacetica/thermoautotrophica in green bean samples and 8.6% for either Geobacillus stearothermophilus or Thermoanaerobacterium spp. in carrot samples. Vegetable preparation, e.g. washing and edge cutting, considerably reduced spore contamination levels. These data constitute the first wide examination of vegetables specifically cultivated for industrialpurposes for their contamination by spores of thermophilic bacterial species.