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Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. Some evidence indicates fecal microbiota transplantation and probiotics may decrease the risk of CDI recurrence. This study aimed to evaluate the efficacy of fermented mango by using the lactic acid bacteria Lactobacillus acidophilus and develop innovative products in the form of fermented mango jam. L. acidophilus-fermented mango products inhibited the growth of C. difficile while promoting the growth of next-generation probiotic Faecalibacterium prausnitzii. Both supernatant and precipitate of mango-fermented products prevented cell death in gut enterocyte-like Caco-2 cells against C. difficile infection. Mango-fermented products also protected gut barrier function by elevating the expression of tight junction proteins. Moreover, L. acidophilus-fermented mango jam with high hydrostatic pressure treatment had favorable textural characteristics and sensory quality.

This paper explores the implications of applying automation, a technological force in which computer systems can fulfill human tasks, into the asset management industry. The investigation explores a number of significant topics in which managers should begin contemplating, including workforce origination post automation, the primary skills necessary to facilitate augmentation, and how robo advisors could challenge an organization’s value proposition. The investigation was centered on Jupiter Asset Management (JAM) to support their preparations for automation, as well as to provide insight from the ‘grass roots’. Research centered on interviews with experienced individuals within automative and asset management. The findings identify that current entry level occupations with systematic, repetitive tasks in a fixed domain, will be automated. Placing a greater demand for analytical abilities in junior recruits as the cognitive understanding of what data represents is a weakness of artificial intelligence (AI) thus strengthening augmentation between employees and technology. Automated investment profilers known as robo advisors will challenge the value proposition of organizations, such as JAM, which in time will need to be onboard with the technology to remain competitive within a growing millennial market. The paper concludes that there is an evident need for asset management firms to design training processes that blend enhanced senior level shadowing, with programmes focused on broadening juniors’ abilities to interpret and apply AI generated data through a series of newly identified skills.

This study represents a high performance liquid chromatography HPLC method for the detection of 5-hydroxymethylfurfural in pestil, köme, jam and pekmez samples. The linearity, selectivity, decision limit, detection capability, detection limit, quantification limit, precision, recovery, ruggedness and measurement uncertainty of the method were determined. The developed method, simple and accurate, showed good recovery values 97-108% . The accuracy of the method expressed with the relative standard deviation was below 6%. The detection limit and quantification limit were 0.03 mg/kg and 0.10 mg/kg, respectively. HMF levels in pestil, köme, jam, marmalade and pekmez samples were determined using the validated method

This research was conducted to study effect of blending ratios on the physicochemical and sensory attributes and to optimize the blending proportions of jam made by blending three indigenous fruits: Tincozi (syzygium cordatum), Tineyi (phyllogeiton zeyheri) and Umfomfo (cephalanthus natalensis oliv.). An augmented simplex lattice mixture design was used where a total of seven formulations were generated using Design Expert software. The results indicated that the blending ratio affected the sensory attributes and the physico-chemical properties significantly (p < 0.05). Except for flavor, pH and water activity which were described by special cubic model, a quadratic Scheffer's model adequately (R2 = 0.84–0.99) described the relationship between blend proportions and the quality attributes. A graphical optimization indicated that the optimal ranges of the proportions for the three fruits for an acceptable product were 7–32%, 7.5–32% and 9 − 15%, for Tineyi, Tincoz andUmfomfo, respectively. The numerical optimization showed the optimal combination for an acceptable quality to be 20%, 18% and 12% for Tineyi, Tincoz and Umfomfo, respectively which had an overall desirability value of 0.914. Based on the results of the study the three fruits could be blended to produce jam of an acceptable quality.

The aim of this study is to determine the physicochemical and sensory properties of Anjelika jam, a traditional food from Bursa, Turkey. Traditional Anjelika jam is produced from the stem of Angelica sylvestris, collected from the skirts of Mount Uludağ in Bursa. Jam samples in the study were obtained from a boutique patisserie producing Anjelika jams in Bursa according to the traditional method for years. The mean values of the quality parameters in Anjelika jam were obtained as follows; fruit weight ratio: 45.83%, pH: 3.72, total dry matter: 72.48%, water soluble dry matter: 72.24°Brix, protein: <0.099% N, ash: 0.04%, total fat: 0.1%, acidity: 0.1%, dietary fiber: 1.4%, hydroxymethylfurfural (HMF): 85.2 mg/kg, total sugar: 71.1%, invert sugar: 37.2%, sucrose: 32.6%, glucose: 20.1% and fructose: 18.1%. In addition, the highest amount of minerals contained in Anjelika jam was calcium (mean: 90.171 mg/kg) and potassium (mean: 74.694 mg/kg), followed by sodium, magnesium, phosphorus and tin, respectively. According to extensive consumer test performed to determine the sensory properties of the jam, appearance, consistency, odor, taste values were obtained as 7.2, 6.1, 6.5 and 7.1 on average from 9 points (9: like extremely; 1: dislike extremely), respectively. In addition, the overall acceptability of the product was evaluated with an mean score of 6.9. In this study, it can be stated that Anjelika jam is a food product that can be preferred by consumers in a daily diet due to its minerals and acceptable sensory properties. Moreover, based on the results, the jam complies with the definition of "traditional jam" stated in the Turkish Food Codex Regulation. In addition, in order to make this jam commercially available, some improvements in product characteristics and production conditions are needed. [ABSTRACT FROM AUTHOR]

Numerous changes and improvements introduced on the food market make the producers look for new, innovative products to attract more consumers. In turn, consumers are looking for new products that have no sugar, preservatives, or artificial colours in their composition. The introduction of new products in the fruit and vegetable industry is associated with high risk. Everything can be bought on the market which is associated with oversaturation, and which may lead to the project's failure. The subject of the work was jams made from zucchini, pumpkin, and carrots in home conditions. The aim of the study was to characterize innovative products, i.e., jams, and find out the potential consumers opinions about them. A good composition described the jams produced. All jams were rated positively (the overall rating was above 4 on a 5-point scale). A significant proportion of respondents expressed a desire to purchase zucchini and pumpkin jams, to a lesser extent, carrot jams, if they were available in the market, and recommend them to their relatives. [ABSTRACT FROM AUTHOR]

Copyright of Pomologia Croatica is the property of Croatian Society of Agronomists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In 2015, in the Experimental Field of Faculty of Horticulture within USAMV Bucharest an organic edible rose plantation with three varieties from David Austin collection: 'Crown Princess Margareta', 'Falstaff' and 'Brother Cadfael' was established. Before and after planting, three ameliorative species were sown in seven variants for increasing the soil biological activity. Two types of mulches were applied on the rose rows with special results on the agrochemical parameters. Organic plant protection and fertiliser schemes were used. The petal antioxidant capacity, total phenol and flavonoid content were determined from fresh petals. Part of them were dried at 45°C during four hours and analysed. Three variants of jam were made from each variety, using different ingredients as lemon, sea buckthorn and ginger and analysed. The extracts were subjected to analysis using spectrophotometric methods. Antioxidant capacity was similar in all the three variants. Total phenolic and flavonoid content varied according to the experimental variants, 'Falstaff' registering the highest amount. Dried petals registered similar biochemical parameters or higher than the fresh or processed ones, drying being recommended as an efficient preserving method. [ABSTRACT FROM AUTHOR]

Conversion of food waste, caused by lack of adequate postharvest storage medium, into value added product is a good approach in ensuring food and nutrition security; such waste include overripe plantain with low market/economic value. This study evaluated the physico-chemical properties of jam produced from three ratios of 50:50, 45:55 and 40:60pulpof overripe plantain to sugar. The parameters determined were moisture, pH, ash, titratable acidity, vitamins A and C, total viable count and sensory attributes such as taste, appearance, spreadability and overall acceptability. Samples were stored for 2 months and analyses were done at 0, 1 and 2 months. Moisture content ranged from 18.18 to 45.45% and pH ranged from 3.47 to 3.99. Values obtained for Ash and titratable acidity ranged from 0.32 to 0.44% and 1.13 to 3.95%, respectively. There were no bacteria in freshly prepared jam samples and values obtained in storage were within acceptable limits. Significant amount of vitamins A (11.29-14.44 mg/100 g) and C (3.01-3.17 mg/100 g) were obtained in all samples; however values decreased as storage period progressed. The sensory evaluation showed 50:50 plantain pulp to sugar ratio was the most preferred in terms of spread-ability and overall acceptability. Overripe plantain can be used in production of jam to reduce post harvest losses and ensure food and nutrition security. [ABSTRACT FROM AUTHOR]

Jam (traditionally called pekmez) is a product produced by concentrating of fresh thick apple juice. In this study, 20 jam samples, from different apple cultivars, were analyzed, including: 'Samoniklica', 'Paradija', 'Habikusa', 'Zuja', 'Srebrenicka' and mixed cultivars. The aim of this study was to determine physicochemical properties of jam from different apple cultivars and mixed jam. The analyses have shown that the average value of the dry matter was 77.38%, the ash 1.26%, pH value 4.25, electrical conductivity 2.90 mS/cm. The nitrogen content was 685.10 mg/100 g. The relative density was 1.36 g/mL. The potassium content (K) was 430.70 mg/100 g, sodium (Na) 99.31 mg/100 g, calcium (Ca) 43.65 mg/100 g, magnesium (Mg) 30.80 mg/100 g, iron (Fe) 5.61 mg/100 g, zinc (Zn) 1.07 mg/100 g, copper (Cu) 0.41 mg/100 g, manganese (Mn) 0.26 mg/100 g. The total polyphenols were 0.78 g/kg. Hydroxymethylfurfural (HMF) was 162.02 mg/kg. Apple jam is recommended in recovery from many diseases because of its special nutritional value, especially for people who suffer from anaemia sidropenica and similar diseases, and for the athletes as well. [ABSTRACT FROM AUTHOR]

The purpose of this study was to utilize the fruit peel of Baccaurea angulata to produce a fruit jam. The B. angulata fruit was an underutilized fruit known as "Belimbing Hutan" or wild starfruit in Sabah and Sarawak. The peel of B. angulata fruit makes up more than 60% of the fruit and is a significant source of food waste having potential to be explored. Using conventional jam making technology, the peel of B. angulata was used as the principal ingredient to produce a jam besides sugar and pectin. To find the optimal formulation, the D-Optimal of Mixture Design of Design Expert Version 10 software was employed. The software generated sixteen formulations and from those sixteen formulations, sensory evaluation was conducted to determine the optimal formulation. The optimal acceptability of the B. angulata fruit peel jam was determined by using seven sensory responses namely sweetness, sourness, spreadability, colour, texture, aroma and overall acceptance. Of the sixteen formulations, formulation number 9 (49.5% puree, 49.5% sugar and 1.0% pectin) was selected by the sensory panellists with the highest mean score of overall acceptability (7.2). The contour plots generated using the software explained the various combinations of ingredients that affected the seven sensory responses of the fruit jam. [ABSTRACT FROM AUTHOR]

Strawberry jams of such cultivars as "Ducat", "Honey" and "Polka" were studied to define the content of aromatic volatiles using the methods of highly efficient liquid chromatography. Volatiles contain a considerable amount of acids (65.6-76.8%), a small amount of furanone (8.3-14.6%) and that of aldehydes (3.4-10.8%). The share of esters in jams exceeds 0.7-3.1% of the total volatile amount. Typical compounds for strawberry jam flavor are hexanoic (caproic) acid, hexadecanoic acid, 2-ethyl hexanoic (capronic) acid, trans-cinnamic acid, linoleic acid, furil hydroxy methylketone, 2,5- dimethyl-4-methoxy-3(2H)-furanone (mesifurane), furfural, 5- hydroxymethylfurfural, vanillin. As to aroma activity furanone derivatives dominate: 2.4-dioxy-2.5-dimethyl-3(2H)-furan-3-one, 2.5-dimethyl-4- methoxy-3(2H)-furanone (mesifurane) Ta 2.5-dimethyl-4-hydroxy-3(2H)- furanone (furaneol); they add sweet caramel scents to jams. For strawberry jams of cultivar "Polka", ethyl 2-methylbutanoate, decanal are active components which add fruity and grassy scents, strawberry jam made of cultivar "Ducat" - 2-decenal and γ- decalactone, 'Honey' - γ- decalactone (fruity, sweet) and linalool (sweet and floral scent). [ABSTRACT FROM AUTHOR]

In this study, a survey was carried out on some jam types in the Egyptian market, such as vitrac (strawberry, apricot and fig jam), El Rashidi El Mizan (strawberry, apricot and fig jam), Halwani Bros (apricot and fig jam) Hero (strawberry, apricot and fig jam) . Futher more, some imported jam in the Egyptian market, such as such as Menz Gasser (apricot and strawberry jam) from Italian, Hartleys apricot jam from England, Altunsa strawberry jam from Turky and Al Rakyzen quince jam from Iraqi. Chemical and physiochemical properties were analysis, the Altunsa strawberry jam from Turky was higher in moisture content 37.47%, while the least was Hartleys apricot jam from England 30.50%, also Altunsa strawberry jam from Turky was higher in total sugars 58.536% and the least was Menz Gasser apricot jam from Italian 54.24%. On the other hand, the local and imported generality jam samples acceptable in sensory evaluation of the overall acceptability ranged from 84.82 to 91.00%. All local and imported jams were not detected in heavy metals such as cadmium, mercury, arsenic, lead, tin and cobalt. The results showed that most of the pesticide residues were not detected for all local and imported jam samples. Also, local and imported jam samples were microbiological safety fortotal bacterial count, coliform group bacteria and total yeastsandmolds. The results showed that all local and imported jam samples were not detected for coliform group, that due to the high temperatue during manufacture of jam. Finally, these results its clear that local jam was better than imported jam and both of them jams meet with the Egyptian standards and the CODEX standards. [ABSTRACT FROM AUTHOR]

Gurnia melon (Nubian or Seed melon) Citrnllus lantus var. colocynthoides, became an important crop in Egypt. It was cultivated for seeds only, while the residue of fruits are removed as waste. The main objective of the study is to investigate the possibility of utilization Gurma melon pulp in an economic nutrient food products as jam. The obtained results declared that Gurma melon wastes which represented about 95% of crop contained moisture 94.55%, protein 0.84%, fat 0.19%, crude fiber 0.12%, mineral matter 0.21, TSS 4.32° Brix and acidity 0.18%. Gurma melon pulp were used to prepare both flavored jam by adding up to 1.5% of cinnamon and mixed jam by substituting up to 30% of fig with Gurma melon. All the jam samples were stored in sterilized glass jars at room temperature for 6 months and the physicochemical and organoleptic characteristics were studied. The results indicated that high acceptance jam could be processed from Gurma melon pulp plain or flavored by 1 % cinnamon. Also Gurma pulp up to 20% could incorporated in blends with fig fruits for producing good quality fig-melon mixed jam. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Although, the use of pesticides is necessary in agriculture to prevent crops destruction and to avoid the attack to leaves and stems of the plants, which cause quality defects of fruits and yield reduction, the control of pesticide is important in order to guarantee human safety. In the present study, a new method based on the use of solid-phase microextraction (SPME) followed by multidimensional gas chromatography-mass spectrometry (MDGC-MS) analysis was developed to detect pesticides in strawberry jam. Commercial and home-made jams as well as spiked non-spiked samples were included in the study. The method was validated by analysing commercial jam samples spiked with a pesticide mixture (ie, standard Mix 101). As a result, Relative Standard Deviation estimated from five replicates, was always below 16%. Limit detection values varied from 0.11 to 0.42 ng/kg on the first dimension and from 0.013 to 0.093 ng/kg on the second dimension. These levels are considerably lower than the Maximum Residue Levels established for strawberry pesticides by EU Regulations. Also, the matrix effect of the strawberry jam on the effectiveness of the SPME extraction was evaluated. The data presented demonstrate that the method proposed is capable of detecting reliably very low concentrations of pesticides in strawberry jams between 0.013 and 0.093 ng/kg. Additional advantages of the method are its repeatability, rapidity, simplicity, selectivity and environmental friendly nature. Highlights • A Solid Phase Microextraction and Multidimensional gas Chromatography–Mass Spectrometry method to detect pesticide residues in strawberry jam was developed. • The developed method allows to quantify simultaneously sixteen different pesticides. • Multidimensional analysis technique detects pesticides at low concentration level (between 0.013 and 0.093 ng/kg). [ABSTRACT FROM AUTHOR]

This research was conducted to study effect of blending ratios on the physicochemical and sensory attributes and to optimize the blending proportions of jam made by blending three indigenous fruits: Tincozi (syzygium cordatum), Tineyi (phyllogeiton zeyheri) and Umfomfo (cephalanthus natalensis oliv.). An augmented simplex lattice mixture design was used where a total of seven formulations were generated using Design Expert software. The results indicated that the blending ratio affected the sensory attributes and the physico-chemical properties significantly (p < 0.05). Except for flavor, pH and water activity which were described by special cubic model, a quadratic Scheffer's model adequately (R2 = 0.84–0.99) described the relationship between blend proportions and the quality attributes. A graphical optimization indicated that the optimal ranges of the proportions for the three fruits for an acceptable product were 7–32%, 7.5–32% and 9 − 15%, for Tineyi, Tincoz andUmfomfo, respectively. The numerical optimization showed the optimal combination for an acceptable quality to be 20%, 18% and 12% for Tineyi, Tincoz and Umfomfo, respectively which had an overall desirability value of 0.914. Based on the results of the study the three fruits could be blended to produce jam of an acceptable quality. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Deficiency in diacylglycerol acyltransferase (DGAT1) is a rare cause of neonatal diarrhea, without a known mechanism or in vitro model. A patient presenting at our institution at 7 weeks of life with failure to thrive and diarrhea was found by whole‐exome sequencing to have a homozygous DGAT1 truncation mutation. Duodenal biopsies showed loss of DGAT1 and deficits in apical membrane transporters and junctional proteins in enterocytes. When placed on a very low‐fat diet, the patient's diarrhea resolved with normalization of brush border transporter localization in endoscopic biopsies. DGAT1 knockdown in Caco2‐BBe cells modeled the deficits in apical trafficking, with loss of apical DPPIV and junctional occludin. Elevation in cellular lipid levels, including diacylglycerol (DAG) and phospholipid metabolites of DAG, was documented by lipid analysis in DGAT1 knockdown cells. Culture of the DGAT1 knockdown cells in lipid‐depleted media led to re‐establishment of occludin and return of apical DPPIV. DGAT1 loss appears to elicit global changes in enterocyte polarized trafficking that could account for deficits in absorption seen in the patient. The in vitro modeling of this disease should allow for investigation of possible therapeutic targets. In the normal enterocyte deficiency in diacylglycerol acyltransferase (DGAT1) catalyzes, the conversion of diacylglycerol (DAG) to triglycerides. When DGAT1 is lost, then DAG accumulates in the cell, probably leading to activation of protein kinase C isoforms which can inhibit the delivery of transporters such as NHE3 and SGLT1 to the apical brush border membranes. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Khaje Ghiasoddin Pir Ahmad Khafi is known as one of the ministers of celebrity in the Area of Teimourian that held the ministerial of office for thirty years during the area of Shahrokh and his successors. Although Pir Ahmad could do great things during his long term of ministry in Shahrokh government, one of the issues that have been raised about the days of his ministry; are the issues of financial abuses. This stuff happened in the area of Jam (current Torbate _Jam) and Pirahmad is directly accused of being one of the suspected. The question that this article formed on around it, is: Although historians have not spoken of Pir Ahmad role in the financial abuses, he has still been accused by some of the researchers? This research is descriptive and analytical methods and relying on library resources, trying to turn the issue around which Pir Ahmad in the financial abuse had no accusation that he was given.

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.