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13 results on '"Wu, Deng-Shu"'

4. Aplicación de tecnologías emergentes en el salado de carne. Influencia de la aplicación de ultrasonidos en la distribución de sal

Author

Wu Deng, Shu Ying

Subjects
Homogeneidad, TECNOLOGIA DE ALIMENTOS, Salt distribution, Salat, Salting, Distribució de sal, Difusión, Diffusion, Distribución de sal, Salado, Brining, Ultrasound, Ultrasons, Homogeneity, Difusió, Homogeneïtat, Ultrasonidos, Grado en Ciencia y Tecnología de los Alimentos-Grau en Ciència i Tecnologia dels Aliments
Abstract

[ES] El salado es una técnica que se lleva aplicando para la conservación de los alimentos desde la antigüedad, especialmente en producto cárnicos. La adición de sal disminuye la actividad del agua (aw) permitiendo que el producto sea microbiológicamente estable. Además, la sal es responsable de causar fenómenos fisicoquímicos y bioquímicos que contribuyen al desarrollo de sabor. Sin embargo, esta técnica presenta el inconveniente de que la difusión de la sal a través de la matriz de la carne es lenta y necesita altos tiempos de proceso para que la sal se distribuya homogéneamente en todo el producto. Por este motivo, en la industria alimentaria se están investigando nuevas técnicas para facilitar esta difusión y disminuir el tiempo de proceso, así como una mejora en las características organolépticas del producto final. En el presente trabajo, se hace una recopilación de estudios sobre la aplicación de tecnologías alternativas durante el proceso de salado. Se analiza en qué aspectos pueden contribuir a mejorar y optimizar el proceso de salado con el objetivo de reducir tiempos de tratamiento. Además se realiza un estudio preliminar sobre el proceso de distribución de sal en carne., [EN] Salting is a technique that has been applied for food preservation since ancient times, especially in meat products. The addition of salt decreases the activity of water (aw) allowing the product to be microbiologically stable. Furthermore, salt is responsible for causing physicochemical and biochemical phenomena that contribute to flavor development. However, this technique has the drawback that the diffusion of salt through the meat matrix is slow and requires long process times for the salt to be homogeneously distributed throughout the product. For this reason, new techniques are being investigated in the food industry to facilitate this diffusion and decrease the processing time, as well as an improvement in the organoleptic characteristics of the final product. In the present work, a compilation of studies on the application of alternative technologies during the salting process is made. It is analyzed in which aspects they can contribute to improve and optimize the salting process in order to reduce treatment times. In addition, a preliminary study is carried out on the process of salt distribution in meat., [CA] El procés de salat s'utilitza en tot el món per a la conservació d'aliments, especialment per a productes carnics. No obstant això, es tracta d'una tècnica que requereix elevats temps de procés a causa de la lenta difusió de la sal a l'interior de la matriu càrnica. Per aquest motiu, s'estan investigant noves tècniques que milloren la difusió i la distribució de sal, i proporcionen productes carnics homogenis. En el present treball es descriuen diferents tecnologies estudiades per millorar el procés de salat i disminuir els temps de tractament, com l'aplicació d'ultrasons, altes pressions o camps elèctrics. A més a més, també s'inclou un estudi experimental preliminar sobre la difusió de sal en carn posterior al salat.

Published
2020

5. Aplicación de tecnologías emergentes en el salado de carne. Influencia de la aplicación de ultrasonidos en la distribución de sal

Author

Cárcel Carrión, Juan Andrés, Khanlar, Malikeh, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Wu Deng, Shu Ying, Cárcel Carrión, Juan Andrés, Khanlar, Malikeh, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, and Wu Deng, Shu Ying

Abstract

[ES] El salado es una técnica que se lleva aplicando para la conservación de los alimentos desde la antigüedad, especialmente en producto cárnicos. La adición de sal disminuye la actividad del agua (aw) permitiendo que el producto sea microbiológicamente estable. Además, la sal es responsable de causar fenómenos fisicoquímicos y bioquímicos que contribuyen al desarrollo de sabor. Sin embargo, esta técnica presenta el inconveniente de que la difusión de la sal a través de la matriz de la carne es lenta y necesita altos tiempos de proceso para que la sal se distribuya homogéneamente en todo el producto. Por este motivo, en la industria alimentaria se están investigando nuevas técnicas para facilitar esta difusión y disminuir el tiempo de proceso, así como una mejora en las características organolépticas del producto final. En el presente trabajo, se hace una recopilación de estudios sobre la aplicación de tecnologías alternativas durante el proceso de salado. Se analiza en qué aspectos pueden contribuir a mejorar y optimizar el proceso de salado con el objetivo de reducir tiempos de tratamiento. Además se realiza un estudio preliminar sobre el proceso de distribución de sal en carne., [EN] Salting is a technique that has been applied for food preservation since ancient times, especially in meat products. The addition of salt decreases the activity of water (aw) allowing the product to be microbiologically stable. Furthermore, salt is responsible for causing physicochemical and biochemical phenomena that contribute to flavor development. However, this technique has the drawback that the diffusion of salt through the meat matrix is slow and requires long process times for the salt to be homogeneously distributed throughout the product. For this reason, new techniques are being investigated in the food industry to facilitate this diffusion and decrease the processing time, as well as an improvement in the organoleptic characteristics of the final product. In the present work, a compilation of studies on the application of alternative technologies during the salting process is made. It is analyzed in which aspects they can contribute to improve and optimize the salting process in order to reduce treatment times. In addition, a preliminary study is carried out on the process of salt distribution in meat., [CA] El procés de salat s'utilitza en tot el món per a la conservació d'aliments, especialment per a productes carnics. No obstant això, es tracta d'una tècnica que requereix elevats temps de procés a causa de la lenta difusió de la sal a l'interior de la matriu càrnica. Per aquest motiu, s'estan investigant noves tècniques que milloren la difusió i la distribució de sal, i proporcionen productes carnics homogenis. En el present treball es descriuen diferents tecnologies estudiades per millorar el procés de salat i disminuir els temps de tractament, com l'aplicació d'ultrasons, altes pressions o camps elèctrics. A més a més, també s'inclou un estudi experimental preliminar sobre la difusió de sal en carn posterior al salat.

Published
2020

11. [Therapeutic effect of priming induction regimen of CAG for newly diagnosed acute myeloid leukemia in elderly patients].

Author

Chen YJ, Zhang LQ, Li XL, Zhao XL, Wu DS, Shu YG, and Chen FP

Subjects
Aclarubicin administration & dosage, Adult, Aged, Aged, 80 and over, Antineoplastic Combined Chemotherapy Protocols administration & dosage, Cytarabine administration & dosage, Female, Granulocyte Colony-Stimulating Factor administration & dosage, Humans, Male, Remission Induction, Antineoplastic Combined Chemotherapy Protocols therapeutic use, Leukemia, Myeloid, Acute drug therapy
Abstract

Objective: To evaluate the clinical efficacy and toxicity of priming induction regimen of CAG for newly diagnosed acute myeloid leukemia (AML) in elderly patients., Methods: Seventy-five patients with newly diagnosed AML were divided into 2 groups: 34 were treated with priming induction regimen CAG and the other 41 were treated with 2 classic routine chemotherapy regimens including pirarubicin+cytarabine (TA) and homoharringtonine+cytarabine (HA). All patients had a 14 day interval between the 2 courses of chemotherapy., Results: The complete remission rate after 2 courses of induction therapy in patients with the priming induction regimen CAG and the total efficacy rate was significantly higher than that of the routine chemotherapy patients(67.6% vs. 39%; 82.4% vs. 56.1%). Patients with unfavorable karyotypes had poor chemotherapy efficacy. The 3-year disease-free-survival (DFS) time was longer in patients with AML treated with priming induction regimen CAG than in patients treated with 2 classic routine chemotherapy regimens. Except for the muscular soreness, the hematological and non-hematological side effects in the CAG priming induction group were significantly fewer than those in the routine chemotherapy group., Conclusion: The priming induction regimen of CAG has a significantly higher complete remission rate and an efficacy rate, fewer side effects, milder chemotherapy intensity and is more sensitive to chemotherapeutic drugs than those of the routine chemotherapy. It can shorten the duration of agranulocytosis and decrease infectious complications and increase the sensitivity of leukemia blast cells to chemotherapeutic drugs.

Published
2008

12. [Relation between the expression of sIL-2R and the relapse in patients with acute lymphoblastic leukemia].

Author

Liu J, Wu DS, Zhang S, Yan CH, Zhou Y, Zhang YD, and Qi ZH

Subjects
Adult, Biomarkers, Tumor blood, Enzyme-Linked Immunosorbent Assay, Female, Humans, Male, Middle Aged, Precursor Cell Lymphoblastic Leukemia-Lymphoma pathology, Neoplasm Recurrence, Local blood, Precursor Cell Lymphoblastic Leukemia-Lymphoma metabolism, Receptors, Interleukin-2 blood
Abstract

Objective: To explore the relation of the serum level of sIL-2R in relapse patients with acute lymphoblastic leukemia (ALL)., Methods: With ELISA, we determined the levels of sIL-2R of 48 patients with ALL after their first diagnoses, complete remission 1 and relapse. The levels of sIL-2R of 30 patients from complete remission 1 to relapse were monitored., Results: The levels of sIL-2R were higher in the relapse group and first diagnosed group than in the control. The levels of sIL-2R were higher in the relapse group and first diagnosed group than in the complete remission 1 group. However, the difference between the complete remission 1 and the control had no statistical significance. When we determined the levels of sIL-2R dynamically, we found that after complete remission, the levels of sIL-2R decreased, however, before one month of hematological relapse, the levels of sIL-2R increased., Conclusion: Monitor of the level of sIL-2R can predict impending relapse of patients with ALL and is helpful to early diagnosis of relapse.

Published
2005

13. [Clinical analysis of 282 patients with non-Hodgkin's lymphoma].

Author

Chen SP, Wu DS, and Zhao XL

Subjects
Adolescent, Adult, Aged, Aged, 80 and over, Antineoplastic Combined Chemotherapy Protocols administration & dosage, Child, Child, Preschool, Cyclophosphamide administration & dosage, Doxorubicin administration & dosage, Drug Administration Schedule, Etoposide administration & dosage, Female, Humans, Infant, Lymphoma, Non-Hodgkin mortality, Male, Middle Aged, Prednisone administration & dosage, Prognosis, Retrospective Studies, Survival Rate, Vincristine administration & dosage, Antineoplastic Combined Chemotherapy Protocols therapeutic use, Lymphoma, Non-Hodgkin drug therapy
Abstract

Objective: To analyze the classification, stage and prognosis of non-Hodgkin's lymphoma (NHL)., Methods: Two hundred eighty two patients with NHL were retrospectively reviewed., Results: The complete remission (CR) rate and 5-year survival rate of B-cell NHL were higher than those of T-cell NHL(P < 0.05). There were significant differences in CR rate and 5-year survival rate among the low-grade, the intermediate-grade and the high-grade NHL(P < 0.05). The CR rate and 5-year survival rate of patients who were treated by the scheme of doxorubicin, cyclophosphamide, vincristine and prednisone (CHOP) were higher than those treated by the scheme of cyclophosphamide, vincristine, prednisone and etoposide (COP + VP16) (P < 0.05)., Conclusion: Rational classification and staging play an important role in the prognosis of NHL. CHOP-based scheme may be regarded as the first choice and the standard scheme of treatment.

Published
2003

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