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Summary: Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps. [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.)

Cooking processes influence structural properties of foods, and may lead to differences in digestive behavior of food products. In this study, the effects of cooking method, cooking severity and digestion time on moisture, pH, texture (hardness), microstructure and effective diffusivity of frankfurters were investigated. Boiled (3, 6, 9, 12 and 15 mins) and fried (3, 6 and 9 mins) beef frankfurters were cut into cubes and digested in simulated oral and gastric conditions for up to 240 mins. Cooking method, cooking severity, and digestion time significantly influenced the moisture and pH values (p < 0.05). Cooking severity lowered the hardness values of the samples (p < 0.05). SEM images showed that raw and cooked samples were different from each other before and after 240 min of simulated gastric digestion. The estimated effective diffusivity of water into the boiled and fried samples were lower than that of the raw frankfurter. These results can help provide recommendations on cooking protocols of meat products that result in specific digestive outcomes.

Cooking processes influence structural properties of foods, and may lead to differences in digestive behavior of food products. In this study, the effects of cooking method, cooking severity and digestion time on moisture, pH, texture (hardness), microstructure and effective diffusivity of frankfurters were investigated. Boiled (3, 6, 9, 12 and 15 mins) and fried (3, 6 and 9 mins) beef frankfurters were cut into cubes and digested in simulated oral and gastric conditions for up to 240 mins. Cooking method, cooking severity, and digestion time significantly influenced the moisture and pH values (p < 0.05). Cooking severity lowered the hardness values of the samples (p < 0.05). SEM images showed that raw and cooked samples were different from each other before and after 240 min of simulated gastric digestion. The estimated effective diffusivity of water into the boiled and fried samples were lower than that of the raw frankfurter. These results can help provide recommendations on cooking protocols of meat products that result in specific digestive outcomes.

Background Physical Frailty Phenotype (PFP) is the most used frailty instrument among kidney transplant recipients, classifying patients as pre-frail if they have 1–2 criteria and as frail if they have ≥3. However, different definitions of robustness have been used among renal patients, including only those who have 0 criteria, or those with 0–1 criteria. Our aim was to determine the impact of one PFP criterion on transplant outcomes. Methods We undertook a retrospective study of 296 kidney transplant recipients who had been evaluated for frailty by PFP at the time of evaluating for transplantation. Results Only 30.4% of patients had 0 criteria, and an additional 42.9% showed one PFP criterion. As PFP score increased, a higher percentage of women and cerebrovascular disease were found. Recipients with 0–1 criteria had lower 1-year mortality after transplant than those with ≥2 (1.8% vs 10.1%), but this difference was already present when we only considered those who scored 0 (mortality 1.1%) and 1 (mortality 2.4%) separately. The multivariable analysis confirmed that one PFP criterion was associated to a higher risk of patient death after kidney transplantation [hazard ratio 3.52 (95% confidence interval 1.03–15.9)]. Conclusions Listed kidney transplant candidates frequently show only one PFP frailty criterion. This has an independent impact on patient survival after transplantation. [ABSTRACT FROM AUTHOR]

The frying process is one of the excellent ways for food to have ideal sensory. However, some harmful substances may also be produced, such as aldehydes and monoepoxy oleic acid. In this experiment, Camellia oleifera seed cake extract (CSCE) was used as the test material, and the antioxidant activity of the extract was evaluated by the determination ofantioxidant indexes. The synergistic effect of the extract and TBHQ in inhibiting oil oxidation was studied. The colorimetric method was used to determine total phenol content of the extract was determined by high performance liquid chromatography to determine the composition and content of polyphenols in the polyphenol extract of Camellia oleifera seed cake. The results show that CSCE can significantly reduce monoepoxy oleic acid. In addition, CSCE has a better inhibitory effect on monoepoxy fatty acids than TBHQ. Our results may help provide reference and guidance for finding new natural antioxidants. [ABSTRACT FROM AUTHOR]

Background/aim: Frailty is an important, multidimensional geriatric syndrome defined as increased vulnerability to stressors. Fried frailty phenotype (FFP) is one of the most widely used models to define physical frailty. The aim of this study is to investigate the crosscultural validity and reliability of Fried frailty phenotype (FFP) in older Turkish population. Materials and methods: A total of 450 patients, aged 59 years and over, were included. FFP translated into Turkish was used. Hand grip strength cut-off values that best predict low skeletal muscle mass index (SMI) for Turkish men and women were calculated. A modified version of FFP was created by rescoring FFP according to these cut-off values applicable to Turkish population. Correlation analysis between the frailty assessment by comprehensive geriatric evaluation of clinician experienced in geriatric medicine, and FFP and modified version of FFP were performed for validation. Thirty-five patients underwent frailty assessment with FFP twice for reliability assessment. Inter-rater and intra-rater agreements were investigated. Results: Clinician's decision of frailty status demonstrated significant agreement with the results of FFP, as well as modified FFP. Interrater and intra-rater compliance were good. Best hand grip strength cut-off values for predicting low SMI in older Turkish population were determined as =13.6 kg (AUC: 0.841, p < 0.001) for women and =27.7 kg for men (AUC: 0.779; p < 0.001). Modified FFP had a good agreement with the FFP. Conclusion: FFP is a valid and reliable tool for Turkish population. [ABSTRACT FROM AUTHOR]

Soybean oil and rapeseed oil were taken as the research objects, and the sensory quality and characteristic indexes changes during the frying process for 15 hours at 170 ℃ were discussed. Meanwhile, the relationship between fatty acid composition, polar component, viscosity value and high value of oil bubble was studied. The results showed that the sensory experience of soybean oil in the frying process was better than that of rapeseed oil. The changes of acid value of the two kinds of oils were within the hygienic standard(acid value≤5 mgKOH/g), and there was a significant positive correlation between the bubble high value,viscosity, polar components and the frying time (P

Objective: Frailty syndrome, defined as increased vulnerability to stressors, is an important cause of the negative health consequences of older adults. Defining related factors and struggling with these factors can be an important way for the prevention of frailty. This study aims to investigate the related factors of frailty using comprehensive geriatric assessment in community dwelled older adults attended the geriatric medicine outpatient clinic. Materials and Methods: A total of 1001 patients aged 65 years and over were included in this study. Demographical characteristics, chronic illnesses, medications, were evaluated and recorded. Comprehensive geriatric assessment and anthropometric measurements were performed for each patient. The frailty status of patients was determined using the Edmonton frailty scale (EFS) and Fried's frailty index (FFI). The rate of frailty and associated factors were examined. Results: Frailty rate was detected as 15.4% and 11.8% according to the FFI and EFS, respectively. Advanced age, educational status lower than university level, having dementia, depression, diabetes mellitus, coronary artery disease, higher malnutrition risk, lower activities of daily living scores, lower handgrip strength and absence of hyperlipidemia were the independently associated factors of frailty by FFI or EFS. Conclusion: Frailty is a common geriatric syndrome that has interaction with other geriatric syndromes and cardiovascular diseases. Most of the related factors of frailty are reversible or preventable. A comprehensive assessment is essential for the prevention of frailty.

Abstract Background Frailty assessment most commonly occurs within health care settings by health care providers. Implementing frailty assessment within non-medical settings that provide comprehensive social services for older adults may be an opportunity for population-based frailty screening and care. One such non-medical setting in which older adults receive care is Medicaid Home and Community-based Services (HCBS). Determining the feasibility of frailty screening within this non-medical setting is the first step towards population-based frailty assessment and care. The aims of this study were to (1) determine the feasibility of evaluating frailty using two different approaches (the Survey of Health Among Retired Europeans-Frailty Instrument (SHARE-FI) and Short Physical Performance Battery (SPPB)) among HCBS clients, (2) determine the agreement between the methods, and (3) explore specific frailty deficits on these measures to provide detailed knowledge on HCBS client impairments. Methods This cross-sectional study occurred in HCBS client homes throughout the Chicagoland area. A research assistant with no health care provider training conducted all frailty assessments. We used the freely available SHARE-FI calculator to generate both a categorical and continuous frailty score. We used the SPPB to capture both a categorical score with frailty categories assigned as 0–6 (frail), 7–9 (pre-frail), and 10–12 (non-frail) and continuous score. We evaluated feasibility via domains of acceptability, implementation, adaptation, and practicality. We used Cohen’s kappa and Spearman’s correlation to determine agreement between frailty tools. Results We enrolled n = 139 HCBS clients. Frailty assessment was feasibility via both the SHARE-FI and SPPB. The SHARE-FI was more practical given the fewer training needs, shorter administration time, and reduced equipment needs. There was a statically significant fair agreement between SHARE-FI and SPPB categorical scores with stronger agreement between SHARE-FI and SPPB continuous scores (r = − 0.448, p

The aim of this research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. Four hundred big-scale sand smelts were caught with nets and analysed immediately. We created a total of 20 batches with 20 whole fish in each batch. Ten batches were analysed as raw samples, while the other 10 batches were analysed after being fried in sunflower oil at a temperature of 190 °C for 3 min (deep fat frying). The pH, proximate composition, fatty acid profile, oxidative stability and nutritional indexes of both groups were assessed. As expected, cooking strongly influenced the characteristics of the meat, mainly in terms of lipids, which were seven times greater in the fried product due to the oil. Frying also affected the fatty acid profile of the meat because oil absorption caused a significant increase in oleic and linoleic acids. Furthermore, we found a slight reduction in long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic acids). Frying increased oxidative processes and decreased the nutritional value of sand smelt. The obtained results can be considered preliminary because the effects of the fishing season and different physiological phases of sand smelt require further analytical confirmation.Highlights The aim of the research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. The fried big-scale sand smelt had a meat lipids content 7-times greater than the control, due to the oil adsorbition. Frying increased oxidative processes and decreased the nutritional value of big-scale sand smelt.

Objective: Fried frailty scale is the very first and most commonly used assessment scale for an operational definition of frailty with its demonstrated success as a predictor of mobility limitations and mortality. However, it is impractical for use in routine clinical practice. We aimed to study whether a simpler modified Fried frailty scale could predict mortality among nursing home residents. Design: Retrospective longitudinal follow-up study. Setting: Nursing home. Baseline evaluation was performed in 2009. Mortality was assessed after 4 year. Participants: Two hundred-twenty-four participants were included. Measurements: Residents were assessed for demographic characteristics, falls, dementia, the number of regular medications and chronic diseases, body composition by bioimpedance analysis, basic and instrumental activities of daily living besides frailty status by a modified Fried frailty scale. The residents were assessed for mortality after a median follow-up time of 46 months. The association of frailty with mortality was analyzed by the Kaplan-Meier Log-rank test and multivariate Cox Regression analysis. Results: Mortality occurred in 90 (40.2%) of the residents. In multivariate analysis, frailty was an independent predictor of death (Hazzard ratio= 1.4, 95% confidence interval= 1.03–2.6, p=0.03) when adjusted by age, sex, presence of malnutrition, low muscle mass, number of chronic diseases and regular medications. Conclusion: Our results suggest that the simpler modified Fried frailty scale can be used as a screening tool for frailty in everyday practice as a tool to identify risky patients for mortality. Future reports studying its role in predicting other adverse outcomes associated with frailty are needed. [ABSTRACT FROM AUTHOR]

Abstract Background Joint replacement provides significant improvements in pain, physical function, and quality of life in patients with osteoarthritis. With a growing body of evidence indicating that frailty can be treated, it is important to determine whether targeting frailty reduction in hip and knee replacement patients improves post-operative outcomes. Objectives The primary objective is to examine the feasibility of a parallel group RCT comparing a preoperative multi-modal frailty intervention to usual care in pre-frail/frail older adults undergoing elective unilateral hip or knee replacements. The secondary objectives are1.To explore potential efficacy of the multi-modal frailty intervention in improving frailty and mobility between baseline and 6 weeks post-surgery using Fried frailty phenotype and short performance physical battery (SPPB) respectively.2.To explore potential efficacy of the multi-modal frailty intervention on post-operative healthcare services use. Methods/Design In a parallel group pilot RCT, participants will be recruited from the Regional Joint Assessment Program in Hamilton, Canada. Participants who are (1) ≥ 60 years old; (2) pre-frail (score of 1 or 2) or frail (score of 3–5; Fried frailty phenotype); (3) having elective unilateral hip or knee replacement; and (4) having surgery wait times between 3 and 10 months will be recruited and randomized to either the intervention or usual care group. The multi-modal frailty intervention components will include (1) tailored exercise program (center-based and/or home-based) with education and cognitive behavioral change strategies; (2) protein supplementation; (3) vitamin D supplementation; and (4) medication review. The main comparative analysis will take place at 6 weeks post-operative. The outcome assessors, data entry personnel, and data analysts are blinded to treatment allocation. Assessments: feasibility will be assessed by recruitment rate, retention rate, and data collection completion. Frailty and healthcare use and other clinical outcomes will be assessed. The study outcomes will be collected at the baseline, 1 week pre-operative, and 6 weeks and 6 months post-operative. Discussion This is the first study to examine the feasibility of multi-modal frailty intervention in pre-frail/frail older adults undergoing hip or knee replacement. This study will inform the planning and designing of multi-modal frailty interventional studies in hip and knee replacement patients. Trial registration ClinicalTrials.gov NCT02885337

The concept of promise may be very interesting for legal theorists, especially contract law theorists. The article aims to briefly discuss the issue of promises in contemporary analytic philosophy and show some of its possible applications in legal theory. Three basic approaches will be distinguished: the contract as a promise paradigm (in C. Fried’s formulation) and two ways of its critique: formal and material. The contract as a promise paradigm will be rejected as incapable of coping with, among others, the so-called autonomy paradox. Arguments of formally-affected critics will be recognized as basically correct but impossible to be fully accepted because of their formalism. Some propositions of the material critique will be deemed the most promising, despite their incompleteness and numerous errors.

Modification of the surface properties of materials is a promising approach to reduce the uptake of oils during frying. In this work, the quality characteristics of plantain chips subjected to a pretreatment consisting of osmotic drying in sugar solutions (29 and 45° Brix; 40 and 80 °C) were evaluated. True density, apparent density, porosity and moisture content were measured in pretreated samples (PS) before frying. Image ESEM was used to evaluate microstructural changes on the surface and in cross-sections at different depths. Global oil absorption (GOA) and fatty acid profile were monitored in surface and deep cross-sections (DCS). The color parameters of chips (L*, a*, b*, ΔE), browning index, crispness, crunchiness and hardness were evaluated during frying. Oil absorption in the crust was lower in samples subjected to pretreatments with a higher temperature. PS showed high gelatinization in both the surface and DCS, thus changing crust physical properties, total oil uptake and fatty acid profile. An exponential correlation between porosity (ε) and GOA was found, while a second order correlation was found between ε and the fatty acid profile. The characteristics of texture and color, as desired by the consumer, were reached more quickly in the PS at 29° Brix and 40 °C. [ABSTRACT FROM AUTHOR]

Objective: Frailty syndrome, defined as increased vulnerability to stressors, is an important cause of the negative health consequences of older adults. Defining related factors and struggling with these factors can be an important way for the prevention of frailty. This study aims to investigate the related factors of frailty using comprehensive geriatric assessment in community dwelled older adults attended the geriatric medicine outpatient clinic. Materials and Methods: A total of 1001 patients aged 65 years and over were included in this study. Demographical characteristics, chronic illnesses, medications, were evaluated and recorded. Comprehensive geriatric assessment and anthropometric measurements were performed for each patient. The frailty status of patients was determined using the Edmonton frailty scale (EFS) and Fried's frailty index (FFI). The rate of frailty and associated factors were examined. Results: Frailty rate was detected as 15.4% and 11.8% according to the FFI and EFS, respectively. Advanced age, educational status lower than university level, having dementia, depression, diabetes mellitus, coronary artery disease, higher malnutrition risk, lower activities of daily living scores, lower handgrip strength and absence of hyperlipidemia were the independently associated factors of frailty by FFI or EFS. Conclusion: Frailty is a common geriatric syndrome that has interaction with other geriatric syndromes and cardiovascular diseases. Most of the related factors of frailty are reversible or preventable. A comprehensive assessment is essential for the prevention of frailty. [ABSTRACT FROM AUTHOR]

Objectives: to examine the association of protein intake with frailty progression in very old adults. Design: the Newcastle 85+ study, a prospective longitudinal study of people aged 85 years old in Northeast England and followed over 5 years. Setting and Participants: 668 community-dwelling older adults (59% women) at baseline, with complete dietary assessment and Fried frailty status (FFS). Measures: dietary intake was estimated with 2×24-h multiple pass recalls at baseline. FFS was based on five criteria: shrinking, physical endurance/energy, low physical activity, weakness and slow walking speed and was available at baseline and 1.5, 3 and 5 years. The contribution of protein intake (g/kg adjusted body weight/day [g/kg aBW/d]) to transitions to and from FFS (robust, pre-frail and frail) and to death over 5 years was examined by multi-state models. Results: increase in one unit of protein intake (g/kg aBW/d) decreased the likelihood of transitioning from pre-frail to frail after adjusting for age, sex, education and multimorbidity (hazard ratios [HR]: 0.44, 95% confidence interval [CI]: 0.25–0.77) but not for the other transitions. Reductions in incident frailty were equally present in individuals with protein intake ≥0.8 (HR: 0.60, 95% CI: 0.43–0.84) and ≥1 g/kg aBW/d (HR: 0.63, 95% CI: 0.44–0.90) from 85 to 90 years. This relationship was attenuated after adjustment for energy intake, but the direction of the association remained the same (e.g. g/kg aBW/d model: HR: 0.71, 95% CI: 0.36–1.41). Conclusion: high protein intake, partly mediated by energy intake, may delay incident frailty in very old adults. Frailty prevention strategies in this age group should consider adequate provision of protein and energy. [ABSTRACT FROM AUTHOR]

Abstract Background The objectives of this study were to determine: 1) the prevalence of frailty using Fried’s phenotype method and the Short Performance Physical Battery (SPPB), 2) agreement between frailty assessment methods, 3) the feasibility of assessing frailty using Fried’s phenotype method and the SPPB. Methods This cross-sectional study was conducted at a geriatric out-patient clinic in Hamilton, Canada. A research assistant conducted all frailty assessments. Patients were classified as non-frail, pre-frail or frail according to Fried’s phenotype method and the SPPB. Agreement among methods is reported using the Cohen kappa statistic (standard error). Feasibility data included the percent of eligible participants agreeing to attempt the frailty assessments (criterion for feasibility: ≥90% of patients agreeing to the frailty assessment), equipment required, and safety considerations. A p-value of

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.)

The aim of this research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. Four hundred big-scale sand smelts were caught with nets and analysed immediately. We created a total of 20 batches with 20 whole fish in each batch. Ten batches were analysed as raw samples, while the other 10 batches were analysed after being fried in sunflower oil at a temperature of 190 °C for 3 min (deep fat frying). The pH, proximate composition, fatty acid profile, oxidative stability and nutritional indexes of both groups were assessed. As expected, cooking strongly influenced the characteristics of the meat, mainly in terms of lipids, which were seven times greater in the fried product due to the oil. Frying also affected the fatty acid profile of the meat because oil absorption caused a significant increase in oleic and linoleic acids. Furthermore, we found a slight reduction in long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic acids). Frying increased oxidative processes and decreased the nutritional value of sand smelt. The obtained results can be considered preliminary because the effects of the fishing season and different physiological phases of sand smelt require further analytical confirmation. The aim of the research was to investigate the nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from Trasimeno Lake. The fried big-scale sand smelt had a meat lipids content 7-times greater than the control, due to the oil adsorbition. Frying increased oxidative processes and decreased the nutritional value of big-scale sand smelt. [ABSTRACT FROM AUTHOR]

Various frailty screening tools have been developed. However, there is currently no single ideal model; some scores are better for population-level, whereas others are best suited for clinical screening and preoperative assessment. Therefore, the choice of the score might relay on specific clinical condition, the aim of the tool and department resources. The G8 and the aCGA seem to be the the most suitable in the case of preoperative frailty assessments of older patients with solid abdominal cancer who are undergoing high-risk surgery. They also may be used to identify patients at risk for adverse postoperative outcomes. They may support the decision process particularly in situations of lack of experience in full Geriatric Assessment (easy to master and implement), in acute admitted patients (time pressure or some of the domains cannot be assessed) and in case of low-/moderate-risk surgery (where extensive frailty evaluation may not influence the postoperative outcome). [ABSTRACT FROM AUTHOR]

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.)

The aim of this study was to investigate the tastes of the meat, liver and soup through different preparatory procedures which were used in traditional. The taste of Takifugu obscurus under different conditions were analyzed by sensory evaluation and electronic tongue technique. The characteristic of the taste substances were tested, such as free amino acids, nucleotides, trimethylamine oxide and betaine. Results showed that umami was the most prominent flavor. Compared with liver, IMP is the main flavor nucleotide in meat. However, the contents of the umami amino acids and betaine in liver are much higher than that of meat. Additionally, trimethylamine oxide is mainly found in the meat. After steaming, content of IMP in meat increased significantly. Compared with steamed meat, the flavor materials in boiled meat had a certain loss. Therefore, the addition of fried liver to the soup is beneficial to flavor. [ABSTRACT FROM AUTHOR]

Background The decline in lean mass, observed in older people, has been frequently associated with frailty. This assumption has scarcely been assessed. This study explored the association between current proposed definitions of low lean mass and the Fried phenotype of frailty. Methods Cross-sectional study. Participants admitted to the Toulouse frailty day hospital, with an assessment of body composition, 70 years or older were included consecutively in the study. Low lean mass (LLM), was identified using five international operative definitions. To construct the definitions, muscle mass was assessed using Intelligent Dual Energy X-ray absorptiometry (I-DXA, LUNAR). Frailty was assessed using the Fried criteria. Results Data from 283 participants, mean age 82 years and 71% of women were analyzed. LLM was identified between 8.5% and 39.2% of the participants according to the different definitions. Frailty was identified in 46.6% of the sample. 9.1%–48.5% of the frail older people had LLM depending on the definition. The highest association between frailty and LLM was observed with the definition proposed by the Foundation for the National Institutes of Health (FNIH) Sarcopenia Project [adjusted Odds Ratio 2.64; 95% confidence interval 1.5–4.8]. Conclusion The decline in lean mass is a component of the frailty syndrome but not universally present. Indeed, LLM and frailty were associated and partly overlapped. Future research including longitudinal studies should exploit the added value of combining LLM and frailty measures in preventing disability and other negative health outcomes. [ABSTRACT FROM AUTHOR]

Copyright of Avant is the property of Centre for Philosophical Research 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.)

Background: The objectives of this study were to determine: 1) the prevalence of frailty using Fried's phenotype method and the Short Performance Physical Battery (SPPB), 2) agreement between frailty assessment methods, 3) the feasibility of assessing frailty using Fried's phenotype method and the SPPB.Methods: This cross-sectional study was conducted at a geriatric out-patient clinic in Hamilton, Canada. A research assistant conducted all frailty assessments. Patients were classified as non-frail, pre-frail or frail according to Fried's phenotype method and the SPPB. Agreement among methods is reported using the Cohen kappa statistic (standard error). Feasibility data included the percent of eligible participants agreeing to attempt the frailty assessments (criterion for feasibility: ≥90% of patients agreeing to the frailty assessment), equipment required, and safety considerations. A p-value of <0.05 is considered significant.Results: A total of 110 participants (92%) and 109 participants (91%) agreed to attempt Fried's phenotype method and SPPB, respectively. No adverse events occurred during any assessments. According to Fried's phenotype method, the prevalence of frailty and pre-frailty was 35% and 56%, respectively, and according to the SPPB, the prevalence of frailty and pre-frailty was 50% and 35%, respectively. There was fair to moderate agreement between methods for determining which participants were frail (0.488 [0.082], p < 0.001) and pre-frail (0.272 [0.084], p = 0.002).Conclusions: Frailty and pre-frailty are common in this geriatric outpatient population, and there is fair to moderate agreement between Fried's phenotype method and the SPPB. Over 90% of the patients who were eligible for the study agreed to attempt the frailty assessments, demonstrating that according to our feasibility criteria, frailty can be assessed in this patient population. Assessing frailty may help clinicians identify high-risk patients and tailor interventions based on baseline frailty characteristics. [ABSTRACT FROM AUTHOR]

The title of this article alludes to Jacques Lacan's text 'Kant avec Sade' (1963). With that in mind, the author compares Michael Fried's Art and Objecthood (1998[1967) to Guy Debord's The Society of the Spectacle, also published in 1967. Whereas Fried unleashes his criticism against 'the condition of theatre' and its mounting presence in the realm of visual culture, Debord accuses spectacle of 'becoming a life style', endorsed by power structures and fuelled by the media. Chances are that neither art nor objecthood, but rather the spectacle itself is 'the chief product of present-day society'. Or should we agree that human beings are homo theatricals, for whom 'the condition of theatre' is an inalienable part of their 'social contract'. Among the issues discussed here are 'Heterotopia of the spectacle' (e.g. play within a play) and the 'theatrical drive', which plays a fundamental role in balancing the rivalry between libido (Eros) and the 'death drive' (Thanatos) in the playhouse of our psychic life. [ABSTRACT FROM AUTHOR]

In 'Art and Objecthood' (1967), Michael Fried articulates an uncompromising rejection of the theatre. His critique reaches as far as to expel the theatre from the realm of the arts and excludes it from the Modernist project. However, he exempts two theatre vanguardists from his argument, Bertolt Brecht and Antonin Artaud, who in his view developed anti-theatrical strategies as part of their aspirations to reform the theatre. This article examines whether Fried's inclusion of Brecht into his anti-theatrical paradigm was justified or whether it was mere appropriation. It furthermore probes into Fried's category of anti-theatricality within the conceptual framework of Brecht's dramaturgical reflections and its validity as a key marker of Modernism. [ABSTRACT FROM AUTHOR]

This article explores the relations between philosophy, criticism and art history in the work of Arthur Danto, on the one hand, and Stanley Cavell and Michael Fried on the other, arguing that in the 50 years since the publication of 'Art and Objecthood', that essay's terms of argument and expression have become increasingly hard to make out. [ABSTRACT FROM AUTHOR]

The goal of this work was the identification and quantification of phytoprostanes (PhytoPs) in three types of nuts: “Walnut”, “Macadamia”, and “Pecan”. This study represents a first approach to the relationship between the quantitative and qualitative PhytoP profiles in the “Macadamia” and “Pecan” nuts subjected to fried salt or fried honey processing. The kernels were found to contain 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, 16-B1-PhytoP,ent-16-B1-PhytoP, 9-L1-PhytoP, andent-9-L1-PhytoP. “Macadamia” fried salt nuts were the only ones that produced 9-epi-9-D1-PhytoP and 9-D1-PhytoP. The total PhytoP concentration in raw nuts was in the range of 5541–7830 ng kg−1fresh weight (FW); for most of the PhytoPs, the concentrations were lowest in raw walnuts, indicating that concentration of each PhytoP was influenced by the genotype. The frying process increased the total PhytoPs concentration to the range of 8903–33,727 ng kg−1FW. Therefore, this is the first work describing PhytoPs in nuts and reinforces the capacity of these compounds to act as biomarkers to monitor the processing treatments that influence the final quality of nuts. [ABSTRACT FROM PUBLISHER]

ObjectiveThe objective of the present study was to examine the relationship of dietary fried fish consumption and risk of cardiovascular events and all-cause mortality.DesignProspective cohort study among participants of the REasons for Geographic And Racial Differences in Stroke (REGARDS) study who resided in the USA.SettingThe primary outcome measures included the hazard ratios (HR) of incident CVD including first incident fatal or non-fatal ischaemic stroke or myocardial infarction and all-cause mortality, based on cumulative average fish consumption ascertained at baseline.SubjectsParticipants (n 16 479) were enrolled between 2003 and 2007, completed the self-administered Block98 FFQ and were free of CVD at baseline.ResultsThere were 700 cardiovascular events over a mean follow-up of 5·1 years. After adjustment for sociodemographic variables, health behaviours and other CVD risk factors, participants eating ≥2 servings fried fish/week (v. <1 serving/month) were at a significantly increased risk of cardiovascular events (HR=1·63; 95 % CI 1·11, 2·40). Intake of non-fried fish was not associated with risk of incident CVD. There was no association found with dietary fried or non-fried fish intake and cardiovascular or all-cause mortality.ConclusionsFried fish intake of two or more servings per week is associated with an increased risk of cardiovascular events. Given the increased intake of fried fish in the stroke belt and among African Americans, these data suggest that dietary fried fish intake may contribute to geographic and racial disparities in CVD. [ABSTRACT FROM AUTHOR]

Eel (Monopterus albus Zuieuw) is a much prefered food because the taste is good, and the potential spread evenly, high nutrient content and medicinal. Product of eel rendang can be an alternative to increase consumer acceptance and provide meaningful choices for food lovers of the eel. Research conducted with a variety of pre-treatment of raw materials in the form of fresh eel, baked and fried eel before the cooking of rendang, and then analyzed the nutritional content that includes water content, proteins, fats, organoleptic and resistance storage consisted of moisture content, peroxide number and organoleptic visually. Research results showed that the best treatment was the use of baked eel first before cooking process as the preferred flavor, texture, and aroma with the score were 4,7 ; 4,8 and 4,3 respectively. The chemical testing showed low content of fat and water that was 9.93% and 24.42% respectively and high protein content that was 32,02%. The product still resistant until 3 months of storage with water content 16,2% and peroxide number 9,2 as well as flavor, aroma and texture were still good.ABSTRAKBelut (Monopterus albus Zuieuw) merupakan bahan pangan hewani yang banyak digemari karena rasanya cukup enak, potensi dan penyebaran merata, kandungan gizi tinggi dan juga berkhasiat obat. Pengolahan belut menjadi rendang belut dapat menjadi alternatif dalam meningkatkan penerimaan konsumen dan memberikan pilihan berarti bagi penikmat makanan dari belut. Penelitian dilakukan dengan berbagai perlakuan pendahuluan terhadap bahan baku belut berupa belut segar, belut yang dibakar dan belut yang digoreng sebelum dilakukan proses perendangan, kemudian dianalisis kandungan nutrisinya yang meliputi kadar air, protein, lemak dan organoleptik serta ketahanan simpannya meliputi kadar air, bilangan peroksida dan organoleptik secara visual. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah penggunaan belut yang dibakar terlebih dahulu sebelum dilakukan proses perendangan dimana dari hasil uji organoleptik lebih disukai panelis dengan nilai skala hedonik 4,7; 4,8 dan 4,3 berturut-turut untuk rasa, tekstur, dan aroma. Dari hasil uji kimia didapatkan kadar air dan lemak yang rendah yaitu 9,93% dan 24,42%, kadar protein yang lebih tinggi yaitu 32,02%. Produk masih tahan sampai 3 bulan penyimpanan dengan kadar air setelah 3 bulan 16,2% dan bilangan peroksida 9,2 serta rasa, aroma dan tekstur masih baik.

[Display omitted] • The effects of pan-fried and deep-fried on AGEs level in patties were compared. • The furosine and CML level were less affected by the amount of pan-fried oil. • Deep-fried greatly increased AGEs formation when compared to pan-fried. • Pan-fried for a short time was recommended for the cooking of sturgeon patties. This study compared the effects of pan-fried with low (LPF), high (HPF) amounts of oil and deep-fried (DF) on the profiles of advanced glycation end products (AGEs) in sturgeon patties. The surface color of the pan-fried patties, regardless of the amounts of oil used, visually presented more brown than deep-fried ones with higher internal temperature at the frying course of 3–9 min. Compared to LPF and HPF, DF significantly accelerated the furosine development for 6–9 min of frying, dynamically increased the accumulation of CML (Nε-carboxymethyl-lysine) and CEL (Nε-carboxyethyl-lysine) for up to 9 min of frying, and the level of CML in DF than LPF, HPF for 9 min of frying were increased by 209.6 % and 149.9 %, respectively. The oil level employed for pan-fried insignificantly influenced the formation of furosine and CML in patties. The principal component analysis further confirmed that DF patties had a greater influence on the formation of AGEs. The AGEs formation was positively associated with the temperature and amino groups, while remarkably negative correlation with moisture content. Therefore, pan-fried within 6 min of frying was recommended for the domestic cooking of sturgeon patties based on the potential formation of AGEs. [ABSTRACT FROM AUTHOR]

De acordo com o Agrianual (2005), a produção citrícola brasileira é de 17,7 milhões de toneladas ano-1,ocupando aproximadamente 1 milhão de hectares no território brasileiro e, deste total, 810 mil hectares localizam-se no Estado de São Paulo. A maioria dos solos brasileiros, inclusive aqueles onde foram instalados os pomares cítricos, apresenta reação ácida. Esta é, sem dúvida, a principal condição desfavorável dos solos e um dos fatores limitantes da produção em solos tropicais. O presente trabalho teve por objetivo estudar o efeito de diferentes modos de aplicação de calcário e de micronutrientes e analisar, de forma comparativa, os custos destes tratamentos em um pomar de laranjeira. O experimento foi desenvolvido na Fazenda Morumbi, município de Estrela D'Oeste-SP, num Argissolo Vermelho-Amarelo. A variedade de laranjeira utilizada foi a 'Natal', enxertada em limão Cravo, com 6 anos de idade e espaçamento 5 x 8 m. O delineamento experimental foi em parcelas subdivididas, com 3 repetições, com 5 tratamentos principais (sem calcário; a necessidade total de calcário (NC) incorporado; NC sem incorporação; ¹/2 NC no primeiro ano + ¹/2 NC no segundo ano e ¹/3 NC no primeiro ano, + ¹/3 NC no segundo ano, + ¹/3 NC no terceiro ano) e dois tratamentos secundários [micronutrientes via solo (FTE-BR 12: 11,5 % de ZnO e B2O3; 1% CuO; 5,4% de Fe2O3; 5,5% de MnO2; 0,2% de MoO3) e micronutrientes via foliar (sulfato de zinco a 0,5% e ácido bórico a 0,08%)], distribuídos em blocos casualizados. Não houve efeito significativo dos modos de aplicação da calagem e de micronutrientes sobre as variáveis avaliadas (produção, sólidos solúveis totais, acidez total titulável). Para massa média do fruto, o efeito significativo aconteceu apenas no primeiro ano, com a calagem em dose única e sem incorporação, e micronutrientes via solo. Concluiu-se que não houve efeito significativo dos modos de aplicação do calcário e dos micronutrientes para produção e massa média dos frutos da laranjeira 'Natal', e a receita líquida foi positiva em todos os tratamentos, sendo que o tratamento 5 [¹/3 da necessidade total de calcário (NC) no 1º ano + ¹/3 da NC no 2º ano, + ¹/3 da NC no 3º ano] apresentou o melhor valor acumulado (U$ 3.721,85 ha-1).In agreement with the Institute Fnp (2005), the production Brazilian of citrus is of 17,7 million tons year-1 occupying 1 million of ha approximately in the Brazilian territory and of this total one, 810 thousand ha are located in the State of São Paulo. Most of the Brazilian soils, besides those where the citric orchards were installed, it presents acid reaction. This is, without a doubt, the main unfavorable condition of the soils and one of the factors that harm the production in tropical soils. The present work had the objective to study the effect of different ways of lime application, micronutrients and make a comparative analysis of treatments costs in a orange. The experiment was develop at Morumbi Farm, town country of Estrela D'Oeste, in a Ultisol. The variety of orange used was the 'Natal' incorporated at lemon, with six years old and spaced at 5 x 8 m. The outline was in a subdivided plot, with 3 repetitions, with 5 main treatments [without lime application, lime total need (LT) incorporated; LT without incorporation; ¹/2 LT in the first year + ¹/2 LT in the second year; ¹/3 LT in the first year + ¹/3 LT in the second year + ¹/3 LT in the third year] and 2 secondary treatments [micronutrients in the soil (FTE-BR 12: 11,5% de ZnO e B2O3; 1% CuO; 5,4% de Fe2O3; 5,5% de MnO2; 0,2% de MoO3); micronutrients in the leaves (sulfate of zinc to 0,5% and boric acid a 0,08%)], distributed in randomblocks. There is no significant effect in the ways of application of lime and micronutrients in the evaluated parameters (production, total solid soluble (TSS), total acidy, chemical analysis of the soil); to medium mass of the fruit had a significative effect only in the first year, with the liming in a single dose and without incorporation, and micronutrients in the soil. There was not significant effect of the manners of application of the lime and of the micronutrients for production and medium mass of the fruits of the orange and the liquid income was positive in all of the treatments and the treatment 5 [¹/3 of lime total need (LT) in 1º year + ¹/3 of the LT in 2º year + ¹/3 of the LT in 3º year] presented the best accumulated value (U$ 3721,85 ha-1).

The thermal processing of almond kernels implies the use of techniques that produce chemical changes such as oxidation. Phytoprostanes (PhytoPs) are considered biomarkers of the oxidative stress in plants. We studied the PhytoP profile in kernels of almond cultivars under different conditions, in relation to packaging, temperature and time of storage and processing. The most abundant PhytoP was the F 1t series. The PhytoP levels increased significantly with the time of storage (3 and 6 months) and the total PhytoP concentration was higher under air than in a vacuum packaging atmosphere. Storage at 24 °C raised the concentrations of individual PhytoPs and the total sum of PhytoPs. The frying and roasting processes led to a strong reduction of the original concentration of most PhytoPs and promoted the synthesis of specific PhytoPs that were not detected in raw kernels and thus could be biomarkers of the degree of oxidative degradation of almonds. [ABSTRACT FROM AUTHOR]

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The seed of Proboscidea parviflora (cat´s claw) has shown a great nutritional potential due to the good nutritional quality presented by its flour. In order to integrate the study of the seeds and to know a use for the oil, it was considered of interest to valuate biologically the crude oil and to sensory evaluate the patatoes fried in oil P. parviflora refined. Seeds of Proboscidea parviflora have shown a great potential due to the good nutritional quality of its flour. As part of the integral study, here is presented a crude oil biological evaluation and a sensorial evaluation of potatoes fried in refined P. parviflora oil. Diets were prepared adding 8, 11 and 16 % of crude oil and PER, NPR and the apparent digestibilty were determinated. PER values for each percentage were 2.7, 3.1 and 3 % respectively. While digestibilities were of 97, 98 and 97 % for each level of oil addition (there was not significative difference of P< 0.05). Sensorial analysis of fried potatoes presented enough good acceptability in the scale hedonic (1 to 9 with a value of 8) in flavor, odor, color and to me likes enough, with level of significance of P< 0.05. According to these results, oil of Proboscidea parviflora presented good digestibility and high PER values comparable to the corn oil.