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In the course of our work we aimed to develop a product from gluten-free raw materials (millet, sorghum and buckwheat) that is similar to beer made of barley malt but is consumable by coeliacs. Our measurements were started by qualification of cereal/pseudo-cereal grains. Next malts were made of them with different steeping, germination and kilning parameters, and their most important quality characteristics were determined. Qualification of grains were done by grading, determination of thousand-kernel and hectolitre weight, and protein content, while malts were examined with congress mashing, Hartong mashing and lauter test, as well. Gelatinization point of the starch found in grains and malts were determined by Brabender amyloviscograph which helped to set the temperature of β-amylase rest in future mashings. The gelatinization points were higher in our samples, than in the barley’s starch.Optimization of mashing was continued with malts that fulfilled requirements needed for brewing. Mashing programs were written for each raw material with the help of our laboratory mashing equipment, and resulting worts were analysed (for extract content), then carbohydrate content was measured by HPLC, α-amylase activity by Phadebas test, and free α-amino nitrogen (FAN) content by the ninhydrin method. Those worts were selected for further fermentation tests that had the highest extract and FAN content, best filtration time and appropriate sensory characteristics. Optimal malting temperatures and time periods, aeration and water uptake were determined, and then the duration and temperature of protein and enzyme rests of mashing were set.The malting process that proved to be the most suitable for brewing requirements (high extract content, good lautering characteristics, high FAN content) has the following parameters: steeping with 25 °C water for 18 h with aeration in every 5 h; germination at 15 °C for 84 h; kilning at 50 °C for 48 h.
study aims to assess the efficiency of various biological and chemical acidification techniques during apple mash fermentation and determine their impact on the aroma quality of the resulting spirit. 2 Materials and methods 2.1 Raw material
. 2008 111 187 191 EBC (2006): Extract of malt: congress mash (No. 4.5.1), (No. 8.4), Bitterness of beer (No. 9
dissolved in water (mashing), then separated from the water insoluble particles (wort separation, filtration), boiled with hops (hop boiling), then the precipitated protein-polyphenol complexes and hop residues are separated in the whirlpool, afterwards the
The aim of the present study was to determine the effect of different bilberry mash treatment methods, i.e. heat treatment, enzymatic treatment and combined treatment (enzymatic maceration preceded by heat treatment) on total phenolics, anthocyanin profile and ascorbic acid as well as on DPPH’ and OH’ radical scavenging activity of juices. Three fractions of juice containing different groups of phenolic compounds were evaluated. Enzymatic maceration of fruit mash was carried out using three enzymatic preparations: Pektopol PT-400, Pectinex BE Colour and Gammapect LC Color. Juices obtained by combined treatment of fruit mash (enzymatic maceration preceded by heat treatment) were the richest source of total phenolics, the concentration of which ranged from 2304 to 4418 mg l −1 in these juices. These juices showed also the strongest DPPH’ and OH’ radical scavenging activity. Juices produced from fruit mash subjected to enzymatic maceration contained the highest amount of anthocyanins. The juices differed considerably with regard to their anthocyanin profile, determined by HPLC. Ascorbic acid content was at a comparable level in all juices, and varied between 13.5 and 16.9 mg/100 g. Fraction I, containing mostly anthocyanins, showed the highest DPPH⤙ and OH⤙ radical scavenging activity, while fraction III, dominated by phenolic acids, was found to be the least active.
Background: Consultations in primary health care are considered ideal for opportunistic health promotion. A need exists to study opportunistic health promotion practiced in our setting. Objectives: To study opportunistic health promotion among family practice patients visiting a teaching hospital for treatment. Methods: A Questionnaire-based cross-sectional survey was conducted at the Family Practice Center, Aga Khan University Hospital, Karachi, Pakistan, in July and August, 2005. It included demographic profile of the patients and questions based on study objective. Written informed consent was taken and confidentiality was ensured. SPSS computer software was used for data management. Results: 274 patients were interviewed. The mean age of the respondents was 37 years, a majority being married housewives, with above grade X education, and in private service, student or self-employed. Reasons for visit during which opportunistic care was explored were regular check-up, chest pain, palpitations, and heart problem, antenatal care, orthopedic and eye problems and hypertension/ diabetes mellitus in 139 (50.8%), 43 (15.7%), 26 (9.5%) 20 (7.4%) and 9 (3.3%) cases, respectively. 259 (94.5%) patients want a doctor to provide opportunistic health promotion, while it was provided to 160 (58.4%) patients. Tobacco use was asked, and advice provided on diet, physical exercise, immunization and weight control in 109 (39.8%), 182 (66.4%), 165 (60.2%), 72 (26.3%) and 207 (75.5%) cases, respectively. Advice to check serum cholesterol was provided in 140 (51.1%) cases. Patients were screened for heart disease, cancers, and depression in 111 (40.5%), 82 (29.9%) and 120 (43.8%) cases, respectively. Blood pressure was checked in 234 (85.4%) cases. Conclusions: We have documented opportunistic health promotion in our setting. Research and interventional strategies are recommended to further promote it and also to look at its advantages and disadvantages in our settings.
Ibogaine Studies Sheppard, 1994 Alper et al. 1999 Mash et al., 2000 Brown & Alper, 2018 Noller et al., 2018 Study type Observational , 14 weeks, up to 12 months Observational 12 months Observational 30 days Observational 12 month Observational 12 month N
Abstract
A rapid method has been developed for the determination of cadmium in environmental samples by thermal neutron activation analysis involving substoichiometric extraction with 1,2,3-benzotriazole /1,2,3-BT/. Cd was radiochemically separated as CdS using 1-amidino-2-thiourea. The time required for radiochemical purification containing two samples and a standard was about 2 h. 4.63 
g of Cd can be determined with an accuracy of 6.69% and precision of 6.25%. Mash potatoes, animal bones, raw sludge and cattle manure have been analyzed by this method.
A technology of fructan syrup production from sucrose using bacteria Zymomonas mobilis 113 “S”has been developed. The obtained fructan syrup contained 64% of total carbohydrates and 45-48% of fructans (fructooligosaccharides and levan) from total carbohydrates. The product has a reduced energetic value and excellent honey-like taste. Fructan syrup additive of 4 to 11% was used for fat-free milk and oat mash to study the influence on Bifidobacterium lactis 12 growth during 24 h. High cell count of Bifidobacterium was achieved after the 6 h of fermentation.
An HPTLC method has been established for analysis of α-solanine and α-chaconine in potatoes during industrial processing. Chromatography is performed on silica gel plates in a horizontal developing chamber. Post-chromatographic derivatization by dipping the plates into antimony(III) chloride solution and subsequent heating results in red chromatographic bands. The reaction products are detected and quantified densitometrically by reflectance scanning at 560 nm. The limit of quantification is approximately 30 ng per zone. Depending on the matrix of the sample, the detection limit for both compounds is between 5 and 20 ng per zone. The calibration plots for α-solanine and α-chaconine are linear in the range 30 to 700 ng. Polynomial regression with low relative standard deviation is possible from 30 to 1500 ng. Easy sample preparation, ruggedness, and high selectivity are outstanding advantages of this method. The method is applicable to samples at all stages of processing — raw, peeled, blanched, cooked, and dried potatoes, and byproducts such as peel, waste mash, and processing waters. After steam-peeling, the total glycoalkaloid (TGA) concentration in the analyzed cultivar Karlena was reduced to approximately 25% of its original content in the whole potato, which can increase to more than 1000 mg TGA kg −1 fresh weight. Because of further leaching during processing, the commercial potato flakes tested contained less than 6 mg TGA kg −1 reconstituted mashed potatoes. Food with TGA concentrations of up to 100 mg kg −1 is regarded as completely safe. The ratio of α-chaconine to α-solanine was between 4:1 to 2:1 for all the samples analyzed.
