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ripening</title> <meta name="description" content="Search results for: cervix ripening"> <meta name="keywords" content="cervix ripening"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="cervix ripening"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 116</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: cervix ripening</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">116</span> Delay in Induction of Labour at Two Hospitals in Southeast Scotland: Outcomes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bernard%20Ewuoso">Bernard Ewuoso</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Induction of labor (IOL) usually involves the patient moving between antenatal, labor, and postnatal wards. Delay in IOL has been defined as delay in the time it takes a woman to wait for induction after her cervix is assessed to be favorable. Opinions vary on the acceptable time the patient is allowed to wait for once the cervix is adjudged ripe for induction. What has been considered a benchmark is a delay of up to 12 hours. There is evidence that delay in IOL is associated with adverse outcomes. Aim: To determine the number of women experiencing delay in induction of labor and their outcomes. Method: This audit was retrospective and observational. It included women who had induction of labor in the month of October 2023 in two hospitals. Clinical data was collected from electronic medical records into an Excel sheet for analysis. Women had cervical ripening as inpatient or outpatient. The primary objective was to determine the number of women experiencing delay in induction of labor, while the secondary objective was to outcome these women. Result: 136 women had IOL. The least percentage of data retrieved for any parameter was 80%. The mean gestational age at IOL was 278.26 days. The mean waiting time was 905.34mins. Seventy-five women had their IOL at the Royal Infirmary of Edinburgh (RIE), fifty-seven at St. John’s Hospital (SJH), and three women were transferred from RIE to SJH. The preferred method of cervical ripening was balloon closely followed by prostaglandin. Twenty-seven women did not require cervical ripening and had their process started with amniotomy. Prostaglandin was the method of choice of cervical ripening at RIE, while balloon was preferred in SJH. Of the thirty-five women found to be suitable for outpatient cervical ripening, thirteen had outpatient ripening. There was a significant increase in the number of women undergoing outpatient cervical ripening at RIE from 10.5% in April 2022 to 42.9%. The preferred method for outpatient cervical ripening at the RIE was balloon, while it was prostaglandin for SJH. These were contradictory to the preferred method of inpatient cervical ripening at both centers. The average waiting time for IOL at RIE, 1166.92mins, is more than double that of SJH, 442.93mins, and far exceed 12hours, which is the proposed benchmark. The waiting time tends to be shorter with prostaglandin. Out of the women that had outpatient cervical ripening 63.6% had to wait for more than 12hrs before being induced while it was 36.1% for women that had inpatient cervical ripening. Overall, 38.5% women waited for more than 12 hours before having their induction. A lesser proportion of the women who waited for more than 12 hours had caesarean section, assisted vaginal delivery, and postpartum hemorrhage, whereas a greater proportion had spontaneous vaginal delivery and intrapartum or postpartum infection. Conclusion: A significant number of the women included in the study experienced delay in their induction process, and this was associated with an increased occurrence of intrapartum or postpartum infection. Outpatient cervical ripening contributed to delay. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=delay%20in%20induction%20of%20labor" title="delay in induction of labor">delay in induction of labor</a>, <a href="https://publications.waset.org/abstracts/search?q=inpatient" title=" inpatient"> inpatient</a>, <a href="https://publications.waset.org/abstracts/search?q=outpatient" title=" outpatient"> outpatient</a>, <a href="https://publications.waset.org/abstracts/search?q=intrapartum" title=" intrapartum"> intrapartum</a>, <a href="https://publications.waset.org/abstracts/search?q=postpartum" title=" postpartum"> postpartum</a>, <a href="https://publications.waset.org/abstracts/search?q=infection" title=" infection"> infection</a> </p> <a href="https://publications.waset.org/abstracts/191242/delay-in-induction-of-labour-at-two-hospitals-in-southeast-scotland-outcomes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/191242.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">22</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">115</span> Tomato Fruit Color Changes during Ripening of Vine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.Radzevi%C4%8Dius">A.Radzevičius</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Vi%C5%A1kelis"> P. Viškelis</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Vi%C5%A1kelis"> J. Viškelis</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Karklelien%C4%97"> R. Karklelienė</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Ju%C5%A1kevi%C4%8Dien%C4%97"> D. Juškevičienė</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato (Lycopersicon esculentum Mill.) hybrid 'Brooklyn' was investigated at the LRCAF Institute of Horticulture. For investigation, five green tomatoes, which were grown on vine, were selected. Color measurements were made in the greenhouse with the same selected tomato fruits (fruits were not harvested and were growing and ripening on tomato vine through all experiment) in every two days while tomatoes fruits became fully ripen. Study showed that color index L has tendency to decline and established determination coefficient (R2) was 0.9504. Also, hue angle has tendency to decline during tomato fruit ripening on vine and it’s coefficient of determination (R2) reached–0.9739. Opposite tendency was determined with color index a, which has tendency to increase during tomato ripening and that was expressed by polynomial trendline where coefficient of determination (R2) reached–0.9592. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=color" title="color">color</a>, <a href="https://publications.waset.org/abstracts/search?q=color%20index" title=" color index"> color index</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening" title=" ripening"> ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a> </p> <a href="https://publications.waset.org/abstracts/5502/tomato-fruit-color-changes-during-ripening-of-vine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5502.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">487</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">114</span> Ripening Conditions Suitable for Marketing of Winter Squash ‘Bochang’</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Do%20Su%20Park">Do Su Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang%20Jun%20Park"> Sang Jun Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Cheon%20Soon%20Jeong"> Cheon Soon Jeong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was performed in order to investigate the optimum ripening conditions for the marketing of Squash. Research sample 'Bochang' was grown at Hongcheonin in Gangwon province in August 2014. Ripening the samples were stored under the conditions of 25℃, 30℃, and 35℃ with the humidity RH70 ± 5%. They were checked every 3 days for 21 days. The respiration rate, water loss, hardness, coloration, the contents of soluble solids, starch, total sugar were evaluated after storage. Respiration rate was reduced in all treatments with longer storage period. Water loss was increased in the higher temperature. The 13% water loss was found at 35℃ on 21st storage day. The store initially 25℃ and 30℃ Hardness 47N and the ripening 21 days decreased slightly. On the other hand, in the case of 35℃ showed a large reduction than 25℃ and 30℃. Soluble solid contents were increased with longer ripening period. 30℃ and 35℃ was highest ripening 15 days. In the case of 25℃, it was highest on 21th day. The higher the temperature, the higher the soluble solids content are. 25℃ and 30℃ Coloration was increased rapidly until the ripening 12 days. In case of 35℃, continued increase up to 21 days. 25℃ and 30℃ showed no differences. Meanwhile, in case of 35℃, appearance quality was reduced in Occurrence of yellowing phenomenon of pericarp occurs from after ripening for 9 days. The coloration of fruit flesh is increase until after ripening for 9 days and decrease from after ripening for 9 days. There was no significant difference depending on the conditions of temperature. The higher the temperature, the lower the content of the starch. In case of 30℃ and 35℃, was reduced with longer storage period. 25℃ was minimal content change. Total sugar was increased in all treatments with longer storage period. The higher the temperature, the higher the amount of total sugar content is. Therefore, at 25℃ for 18-21 days and at 30℃ for 12-15 days is suitable for ripening. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=marketing" title="marketing">marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening" title=" ripening"> ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature" title=" temperature"> temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=winter%20squash" title=" winter squash "> winter squash </a> </p> <a href="https://publications.waset.org/abstracts/20818/ripening-conditions-suitable-for-marketing-of-winter-squash-bochang" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20818.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">598</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">113</span> Enhanced Ripening Behaviour of Manganese Doped Cadmium Selenide Quantum Dots (Mn-doped CdSe QDs)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Hamizi">N. A. Hamizi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Johan"> M. R. Johan</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20H.%20Hor"> Y. H. Hor</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20N.%20Sabri"> A. N. Sabri</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Y.%20A.%20Yong"> Y. Y. A. Yong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, Mn-doped CdSe QDs is synthesized by using paraffin liquid as the reacting solvent and oleic acid as the ligands for Cd in order to produce Mn-doped CdSe QDs in zinc-blende crystal structure. Characterization studies for synthesized Mn-doped CdSe QDs are carried out using UV-visible and photoluminescence spectroscopy. The absorption wavelengths in UV-vis test and emission wavelengths in PL test were increase with the increases in the ripening temperature and time respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=semiconductor" title="semiconductor">semiconductor</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20synthesis" title=" chemical synthesis"> chemical synthesis</a>, <a href="https://publications.waset.org/abstracts/search?q=optical%20properties" title=" optical properties"> optical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening" title=" ripening"> ripening</a> </p> <a href="https://publications.waset.org/abstracts/3386/enhanced-ripening-behaviour-of-manganese-doped-cadmium-selenide-quantum-dots-mn-doped-cdse-qds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3386.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">365</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">112</span> Tackling Food Waste Challenge with Nanotechnology: Controllable Ripening via Metal Organic Framework</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Boce%20Zhang">Boce Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaguang%20Luo"> Yaguang Luo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ripening of climacteric fruits, such as bananas and avocados, are usually initiated days prior to the retail marketing. However, upon the onset of irreversible ripening, they undergo rapid spoilage if not consumed within a narrow climacteric time window. Controlled ripening of climacteric fruits is a critical step to provide consumers with high-quality products while reducing postharvest losses and food waste. There is a high demand for technologies that can retard the ripening process or enable accelerated ripening immediately before consumption. In this work, metal−organic framework (MOF) was developed as a solid porous matrix to encapsulate gaseous hormone, including ethylene, for subsequent application. The feasibility of the on-demand stimulated ripening of bananas and avocados is also evaluated. MOF was synthesized and loaded with ethylene gas. The MOF−ethylene was placed inside sealed containers with preclimacteric bananas and avocados and stored at 16 °C. The fruits were treated for 24-48 hours, and evaluated for ripening progress. Results indicate that MOF−ethylene treatment significantly accelerated the ripening-related changes of color and textural properties in treated bananas and avocados. The average ripening period for both avocados and bananas were reduced in half by using this method. No significant differences of quality characteristics at respective ripening stages were observed between produce ripened via MOF-ethylene versus exogenously supplied ethylene gas or endogenously produced ethylene. Solid MOF matrices could have multiple advantages compared to existing systems, including easy to transport and safe to use by minimally trained produce handlers and consumers. We envision that this technology can help tackle food waste challenges at the critical retail and consumer stages in the food supply chain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=climacteric%20produce" title="climacteric produce">climacteric produce</a>, <a href="https://publications.waset.org/abstracts/search?q=controllable%20ripening" title=" controllable ripening"> controllable ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20challenge" title=" food waste challenge"> food waste challenge</a>, <a href="https://publications.waset.org/abstracts/search?q=metal%20organic%20framework" title=" metal organic framework"> metal organic framework</a> </p> <a href="https://publications.waset.org/abstracts/68138/tackling-food-waste-challenge-with-nanotechnology-controllable-ripening-via-metal-organic-framework" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68138.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">247</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">111</span> New Insights into Ethylene and Auxin Interplay during Tomato Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bruna%20Lima%20Gomes">Bruna Lima Gomes</a>, <a href="https://publications.waset.org/abstracts/search?q=Vanessa%20Caroline%20De%20Barros%20Bonato"> Vanessa Caroline De Barros Bonato</a>, <a href="https://publications.waset.org/abstracts/search?q=Luciano%20Freschi"> Luciano Freschi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Purgatto"> Eduardo Purgatto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plant hormones are long known to be tightly associated with fruit development and are involved in controlling various aspects of fruit ripening. For fleshy fruits, ripening is characterized for changes in texture, color, aroma and other parameters that markedly contribute to its quality. Ethylene is one of the major players regulating the ripening-related processes, but emerging evidences suggest that auxin is also part of this dynamic control. Thus, the aim of this study was providing new insights into the auxin role during ripening and the hormonal interplay between auxin and ethylene. For that, tomato fruits (Micro-Tom) were collected at mature green stage and separated in four groups: one for indole-3-acetic acid (IAA) treatment, one for ethylene, one for a combination of IAA and ethylene, and one for control. Hormone solution was injected through the stylar apex, while mock samples were injected with buffer only. For ethylene treatments, fruits were exposed to gaseous hormone. Then, fruits were left to ripen under standard conditions and to assess ripening development, hue angle was reported as color indicator and ethylene production was measured by gas chromatography. The transcript levels of three ripening-related ethylene receptors (LeETR3, LeETR4 and LeETR6) were evaluated by RT-qPCR. Results showed that ethylene treatment induced ripening, stimulated ethylene production, accelerated color changes and induced receptor expression, as expected. Nonetheless, auxin treatment showed the opposite effect once fruits remained green for longer time than control group and ethylene perception has changed, taking account the reduced levels of receptor transcripts. Further, treatment with both hormones revealed that auxin effect in delaying ripening was predominant, even with higher levels of ethylene. Altogether, the data suggest that auxin modulates several aspects of the tomato fruit ripening modifying the ethylene perception. The knowledge about hormonal control of fruit development will help design new strategies for effective manipulation of ripening regarding fruit quality and brings a new level of complexity on fruit ripening regulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethylene" title="ethylene">ethylene</a>, <a href="https://publications.waset.org/abstracts/search?q=auxin" title=" auxin"> auxin</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20ripening" title=" fruit ripening"> fruit ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=hormonal%20crosstalk" title=" hormonal crosstalk"> hormonal crosstalk</a> </p> <a href="https://publications.waset.org/abstracts/23375/new-insights-into-ethylene-and-auxin-interplay-during-tomato-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23375.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">460</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">110</span> Changes of Chemical Composition and Physicochemical Properties of Banana during Ethylene-Induced Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chiun-C.R.%20Wang">Chiun-C.R. Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Po-Wen%20Yen"> Po-Wen Yen</a>, <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang"> Chien-Chun Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is produced in large quantities in tropical and subtropical areas. Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals. The ripening and maturity standards of banana vary from country to country depending on the expected shelf life of market. The compositions of bananas change dramatically during ethylene-induced ripening that are categorized as nutritive values and commercial utilization. Nevertheless, there is few study reporting the changes of physicochemical properties of banana starch during ethylene-induced ripening of green banana. The objectives of this study were to investigate the changes of chemical composition and enzyme activity of banana and physicochemical properties of banana starch during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana at the harvest stage could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethylene-induced%20ripening" title="ethylene-induced ripening">ethylene-induced ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20starch" title=" banana starch"> banana starch</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization%20enthalpy" title=" gelatinization enthalpy"> gelatinization enthalpy</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20characteristics" title=" pasting characteristics"> pasting characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=microscopic%20appearance" title=" microscopic appearance"> microscopic appearance</a> </p> <a href="https://publications.waset.org/abstracts/24689/changes-of-chemical-composition-and-physicochemical-properties-of-banana-during-ethylene-induced-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24689.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">109</span> Effect of Maturation on the Characteristics and Physicochemical Properties of Banana and Its Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang">Chien-Chun Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Yuan"> P. W. Yuan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals and an important food component throughout the world. The fruit ripening and maturity standards vary from country to country depending on the expected shelf life of market. During ripening there are changes in appearance, texture and chemical composition of banana. The changes of component of banana during ethylene-induced ripening are categorized as nutritive values and commercial utilization. The objectives of this study were to investigate the changes of chemical composition and physicochemical properties of banana during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maturation%20of%20banana" title="maturation of banana">maturation of banana</a>, <a href="https://publications.waset.org/abstracts/search?q=appearance" title=" appearance"> appearance</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme%20activities" title=" enzyme activities"> enzyme activities</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties%20of%20banana%20starch" title=" physicochemical properties of banana starch"> physicochemical properties of banana starch</a> </p> <a href="https://publications.waset.org/abstracts/32974/effect-of-maturation-on-the-characteristics-and-physicochemical-properties-of-banana-and-its-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">108</span> Synchronous Carcinoma Cervix with Vulvar Carcinoma in situ: A Case Report</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bhushan%20Bhalgat">Bhushan Bhalgat</a>, <a href="https://publications.waset.org/abstracts/search?q=Suresh%20Singh"> Suresh Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Phanindra%20Swain"> Phanindra Swain</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamal%20Kishore%20Lakhera"> Kamal Kishore Lakhera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Carcinoma of cervix and carcinoma of vulva have been associated with common predisposing factors like human papillomavirus and smoking. Skip metastases and metachronous appearance of both these tumours have been reported. There is no case report showing synchronous appearance of these tumours in English literature. We herewith report a case report of a middle aged female patient who presented with per vaginal bleeding, and on examination, a cervical mass was palpable. Also, a proliferative growth was seen over her left vulva. Biopsy of both lesions came out to be squamous cell carcinoma and carcinoma in situ, respectively. A radical hysterectomy and bilateral pelvic and paraaortic lymph nodal dissection was performed along with left simple vulvectomy. This thereby underscores that any lesion over vulva appearing during or after treatment of cervical carcinoma should be biopsied to rule out vulvar carcinoma. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carcinoma%20of%20cervix" title="carcinoma of cervix">carcinoma of cervix</a>, <a href="https://publications.waset.org/abstracts/search?q=carcinoma%20of%20vulva" title=" carcinoma of vulva"> carcinoma of vulva</a>, <a href="https://publications.waset.org/abstracts/search?q=synchronous%20tumours" title=" synchronous tumours"> synchronous tumours</a>, <a href="https://publications.waset.org/abstracts/search?q=gynecological%20oncology" title=" gynecological oncology"> gynecological oncology</a> </p> <a href="https://publications.waset.org/abstracts/125647/synchronous-carcinoma-cervix-with-vulvar-carcinoma-in-situ-a-case-report" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/125647.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">169</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">107</span> Evaluation of Non-Pharmacological Method-Transcervical Foley Catheter and Misoprostol to Intravaginal Misoprostol for Preinduction Cervical Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Krishna%20Dahiya">Krishna Dahiya</a>, <a href="https://publications.waset.org/abstracts/search?q=Esha%20Charaya"> Esha Charaya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Induction of labour is a common obstetrical intervention. Around 1 in every 4 patient undergo induction of labour for different indications Purpose: To study the efficacy of the combination of Foley bulb and vaginal misoprostol in comparison to vaginal misoprostol alone for cervical ripening and induction of labour. Methods: A prospective randomised study was conducted on 150 patients with term singleton pregnancy admitted for induction of labour. Seventy-five patients were induced with both Foley bulb, and vaginal misoprostol and another 75 were given vaginal misoprostol alone for induction of labour. Both groups were then compared with respect to change in Bishop score, induction to the active phase of labour interval, induction delivery interval, duration of labour, maternal complications and neonatal outcomes. Data was analysed using statistical software SPSS version 11.5. Tests with P,.05 were considered significant. Results: The two groups were comparable with respect to maternal age, parity, gestational age, indication for induction, and initial Bishop scores. Both groups had a significant change in Bishop score (2.99 ± 1.72 and 2.17 ± 1.48 respectively with statistically significant difference (p=0.001 S, 95% C.I. -0.1978 to 0.8378). Mean induction to delivery interval was significantly lower in the combination group (11.76 ± 5.89 hours) than misoprostol group (14.54 ± 7.32 hours). Difference was of 2.78 hours (p=0.018,S, 95% CI -5.1042 to -0.4558). Induction to delivery interval was significantly lower in nulliparous women of combination group (13.64 ± 5.75 hours) than misoprostol group (18.4±7.09 hours), and the difference was of 4.76 hours (p=0.002, S, 95% CI 1.0465 to 14.7335). There was no difference between the groups in the mode of delivery, infant weight, Apgar score and intrapartum complications. Conclusion: From the present study it was concluded that addition of Foley catheter to vaginal misoprostol have the synergistic effect and results in early cervical ripening and delivery. These results suggest that the combination may be used to achieve timely and safe delivery in the presence of an unfavorable cervix. A combination of the Foley bulb and vaginal misoprostol resulted in a shorter induction-to-delivery time when compared with vaginal misoprostol alone without increasing labor complications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bishop%20score" title="Bishop score">Bishop score</a>, <a href="https://publications.waset.org/abstracts/search?q=Foley%20catheter" title=" Foley catheter"> Foley catheter</a>, <a href="https://publications.waset.org/abstracts/search?q=induction%20of%20labor" title=" induction of labor"> induction of labor</a>, <a href="https://publications.waset.org/abstracts/search?q=misoprostol" title=" misoprostol"> misoprostol</a> </p> <a href="https://publications.waset.org/abstracts/68596/evaluation-of-non-pharmacological-method-transcervical-foley-catheter-and-misoprostol-to-intravaginal-misoprostol-for-preinduction-cervical-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68596.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">306</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">106</span> Correlation between Polysaccharides Molecular Weight Changes and Pectinases Gene Expression during Papaya Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samira%20B.%20R.%20Prado">Samira B. R. Prado</a>, <a href="https://publications.waset.org/abstracts/search?q=Paulo%20R.%20Melfi"> Paulo R. Melfi</a>, <a href="https://publications.waset.org/abstracts/search?q=Beatriz%20T.%20Minguzzi"> Beatriz T. Minguzzi</a>, <a href="https://publications.waset.org/abstracts/search?q=Jo%C3%A3o%20P.%20Fabi"> João P. Fabi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fruit softening is the main change that occurs during papaya (Carica papaya L.) ripening. It is characterized by the depolymerization of cell wall polysaccharides, especially the pectic fractions, which causes cell wall disassembling. However, it is uncertain how the modification of the two main pectin polysaccharides fractions (water-soluble – WSF, and oxalate-soluble fractions - OSF) accounts for fruit softening. The aim of this work was to correlate molecular weight changes of WSF and OSF with the gene expression of pectin-solubilizing enzymes (pectinases) during papaya ripening. Papaya fruits obtained from a producer were harvest and storage under specific conditions. The fruits were divided in five groups according to days after harvesting. Cell walls from all groups of papaya pulp were isolated and fractionated (WSF and OSF). Expression profiles of pectinase genes were achieved according to the MIQE guidelines (Minimum Information for publication of Quantitative real-time PCR Experiments). The results showed an increased yield and a decreased molecular weight throughout ripening for WSF and OSF. Gene expression data support that papaya softening is achieved by polygalacturonases (PGs) up-regulation, in which their actions might have been facilitated by the constant action of pectinesterases (PMEs). Moreover, BGAL1 gene was up-regulated during ripening with a simultaneous galactose release, suggesting that galactosidases (GALs) could also account for pulp softening. The data suggest that a solubilization of galacturonans and a depolymerization of cell wall components were caused mainly by the action of PGs and GALs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carica%20papaya" title="carica papaya">carica papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20ripening" title=" fruit ripening"> fruit ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=galactosidases" title=" galactosidases"> galactosidases</a>, <a href="https://publications.waset.org/abstracts/search?q=plant%20cell%20wall" title=" plant cell wall"> plant cell wall</a>, <a href="https://publications.waset.org/abstracts/search?q=polygalacturonases" title=" polygalacturonases"> polygalacturonases</a> </p> <a href="https://publications.waset.org/abstracts/25521/correlation-between-polysaccharides-molecular-weight-changes-and-pectinases-gene-expression-during-papaya-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25521.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">423</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">105</span> Influence of Different Ripening Agents on the Shelf-Life and Microbial Load of Organic and Inorganic Musaceae, during the Ripening Process, and the Health Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Local farmers and fruit processors in developing countries of West Africa use different ripening agents to accelerate the ripening process of plantain and banana. This study reports on the influence of different ripening agents on the shelf-life and microbial load of organic and inorganic plantain (Musa paradisiaca) and banana (Musa sapientum) during ripening process and the health implication for food security in Nigeria. The experiment consisted of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening agent was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating their micro flora (Bacteria, Yeast and Mould) using pour plate method. Microbes present in the samples were enumerated, characterized and classified to genera and species. The result indicated that the microbial load of inorganic plantain from (Urban day) open market in Ile-Ife increased from 8.00 for unripe to 12.11 cfu/g for ripened; and the microbial load of organic plantain from Obafemi Awolowo University Teaching and Research Farm (OAUTRF) increased from 6.00 for unripe to 11.60 cfu/g for ripened. Also, the microbial load of inorganic banana from (Urban day) open market in Ile-Ife increased from 8.00 for unripe to 11.50 cfu/g for ripened; while the microbial load of organic banana from OAUTRF increased from 6.50 for unripe to 9.40 cfu/g for ripened. The microbial effects of the ripening agents increased from 10.00 for control to 16.00 cfu/g for treated (ripened) organic and inorganic plantain; while that of organic and inorganic banana increased from 7.50 for control to 14.50 cfu/g for ripened. Visual observation for the presence of fungal colonies and deterioration rates were monitored till seven days after the plantain and banana fingers have fully ripened. Inorganic plantain and banana from (Urban day) open market in Ile-Ife are more contaminated than organic plantain and banana fingers from OAUTRF. The ripening accelerators reduced the shelf life, increased senescence, and microbial load of plantain and banana. This study concluded that organic Agriculture is better and microbial friendlier than inorganic farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=organic%20agriculture" title="organic agriculture">organic agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=Musaceae" title=" Musaceae"> Musaceae</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=Irvingia%20gabonensis" title=" Irvingia gabonensis"> Irvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=Newbouldia%20laevis" title=" Newbouldia laevis"> Newbouldia laevis</a> </p> <a href="https://publications.waset.org/abstracts/45640/influence-of-different-ripening-agents-on-the-shelf-life-and-microbial-load-of-organic-and-inorganic-musaceae-during-the-ripening-process-and-the-health-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45640.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">584</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">104</span> Impact of Different Ripening Accelerators on the Microbial Load and Proximate Composition of Plantain (Musa paradisiaca) and Banana (Musa sapientum), during the Ripening Process, and the Nutrition Implication for Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wisdom%20Robert%20Duruji">Wisdom Robert Duruji</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluwasegun%20Christopher%20Akinleye"> Oluwasegun Christopher Akinleye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on the impact of different ripening accelerators on the microbial load and proximate composition of plantain (Musa paradisiaca) and Banana (Musa sapientum) during the ripening process, and the nutrition implication for food security. The study comprised of four treatments, namely: Calcium carbide, Irvingia gabonensis fruits, Newbouldia laevis leaves and a control, where no ripening accelerator was applied to the fingers of plantain and banana. The unripe and ripened plantain and banana were subjected to microbial analysis by isolating and enumerating their micro flora using pour plate method; and also, their proximate composition was determined using standard methods. The result indicated that the bacteria count of plantain increased from 3.25 ± 0.33 for unripe to 5.31 ± 0.30 log cfu/g for (treated) ripened, and that of banana increased from 3.69 ± 0.11 for unripe to 5.26 ± 0.21 log cfu/g for ripened. Also, the fungal count of plantain increased from 3.20 ± 0.16 for unripe to 4.88 ± 0.22 log sfu/g for ripened; and that of banana increased from 3.61 ± 0.19 for unripe to 5.43 ± 0.26 for ripened. Ripened plantain fingers without any ripening accelerator (control) had significantly (p < 0.05) higher values of crude protein 3.56 ± 0.06%, crude fat 0.42 ± 0.04%, total ash 2.74 ± 0.15 and carbohydrate 31.10 ± 0.20; but with significantly lower value of moisture 62.14 ± 0.07% when compared with treated plantain. The proximate composition trend of treated and banana fingers control is similar to that of treated and plantain control, except that higher moisture content of 75.11 ± 0.07% and lesser protein, crude fat, total ash and carbohydrate were obtained from treated and ripened banana control when the treatments were compared with that of plantain. The study concluded that plantain is more nutritious (mealy) than a banana; also, the ripening accelerators increased the microbial load and reduced the nutritional status of plantain and banana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20nutrition" title="food nutrition">food nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbide" title=" calcium carbide"> calcium carbide</a>, <a href="https://publications.waset.org/abstracts/search?q=rvingia%20gabonensis" title=" rvingia gabonensis"> rvingia gabonensis</a>, <a href="https://publications.waset.org/abstracts/search?q=newbouldia%20laevis" title=" newbouldia laevis"> newbouldia laevis</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain" title=" plantain"> plantain</a>, <a href="https://publications.waset.org/abstracts/search?q=banana" title=" banana"> banana</a> </p> <a href="https://publications.waset.org/abstracts/48032/impact-of-different-ripening-accelerators-on-the-microbial-load-and-proximate-composition-of-plantain-musa-paradisiaca-and-banana-musa-sapientum-during-the-ripening-process-and-the-nutrition-implication-for-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48032.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">322</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">103</span> Computational Feasibility Study of a Torsional Wave Transducer for Tissue Stiffness Monitoring</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rafael%20Mu%C3%B1oz">Rafael Muñoz</a>, <a href="https://publications.waset.org/abstracts/search?q=Juan%20Melchor"> Juan Melchor</a>, <a href="https://publications.waset.org/abstracts/search?q=Alicia%20Valera"> Alicia Valera</a>, <a href="https://publications.waset.org/abstracts/search?q=Laura%20Peralta"> Laura Peralta</a>, <a href="https://publications.waset.org/abstracts/search?q=Guillermo%20Rus"> Guillermo Rus</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A torsional piezoelectric ultrasonic transducer design is proposed to measure shear moduli in soft tissue with direct access availability, using shear wave elastography technique. The measurement of shear moduli of tissues is a challenging problem, mainly derived from a) the difficulty of isolating a pure shear wave, given the interference of multiple waves of different types (P, S, even guided) emitted by the transducers and reflected in geometric boundaries, and b) the highly attenuating nature of soft tissular materials. An immediate application, overcoming these drawbacks, is the measurement of changes in cervix stiffness to estimate the gestational age at delivery. The design has been optimized using a finite element model (FEM) and a semi-analytical estimator of the probability of detection (POD) to determine a suitable geometry, materials and generated waves. The technique is based on the time of flight measurement between emitter and receiver, to infer shear wave velocity. Current research is centered in prototype testing and validation. The geometric optimization of the transducer was able to annihilate the compressional wave emission, generating a quite pure shear torsional wave. Currently, mechanical and electromagnetic coupling between emitter and receiver signals are being the research focus. Conclusions: the design overcomes the main described problems. The almost pure shear torsional wave along with the short time of flight avoids the possibility of multiple wave interference. This short propagation distance reduce the effect of attenuation, and allow the emission of very low energies assuring a good biological security for human use. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cervix%20ripening" title="cervix ripening">cervix ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=preterm%20birth" title=" preterm birth"> preterm birth</a>, <a href="https://publications.waset.org/abstracts/search?q=shear%20modulus" title=" shear modulus"> shear modulus</a>, <a href="https://publications.waset.org/abstracts/search?q=shear%20wave%20elastography" title=" shear wave elastography"> shear wave elastography</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20tissue" title=" soft tissue"> soft tissue</a>, <a href="https://publications.waset.org/abstracts/search?q=torsional%20wave" title=" torsional wave"> torsional wave</a> </p> <a href="https://publications.waset.org/abstracts/41021/computational-feasibility-study-of-a-torsional-wave-transducer-for-tissue-stiffness-monitoring" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41021.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">345</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">102</span> Proteolysis in Serbian Traditional Dry Fermented Sausage Petrovská Klobása as Influenced by Different Ripening Processes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20M.%20Ikoni%C4%87">P. M. Ikonić</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20A.%20Tasi%C4%87"> T. A. Tasić</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20S.%20Petrovi%C4%87"> L. S. Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20B.%20%C5%A0kaljac"> S. B. Škaljac</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Jokanovi%C4%87"> M. R. Jokanović</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20M.%20Tomovi%C4%87"> V. M. Tomović</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20V.%20%C5%A0oji%C4%87"> B. V. Šojić</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20R.%20D%C5%BEini%C4%87"> N. R. Džinić</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Torbica"> A. M. Torbica</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20B.%20Ikoni%C4%87"> B. B. Ikonić </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study was to determine how different ripening processes (traditional vs. industrial) influenced the proteolysis in traditional Serbian dry-fermented sausage Petrovská klobása. The obtained results indicated more intensive pH decline (0.7 units after 9 days) in industrially ripened products (I), what had a positive impact on drying process and proteolytic changes in these samples. Thus, moisture content in I sausages was lower at each sampling time, amounting 24.7% at the end of production period (90 days). Likewise, the process of proteolysis was more pronounced in I samples, resulting in higher contents of non-protein nitrogen (NPN) and free amino acids nitrogen (FAAN), as well as in faster and more intensive degradation of myosin (≈220 kDa), actin (≈45 kDa) and other polypeptides during processing. Consequently, the appearance and accumulation of several protein fragments were registered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dry-fermented%20sausage" title="dry-fermented sausage">dry-fermented sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=Petrovsk%C3%A1%20klob%C3%A1sa" title=" Petrovská klobása"> Petrovská klobása</a>, <a href="https://publications.waset.org/abstracts/search?q=proteolysis" title=" proteolysis"> proteolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening%20process" title=" ripening process"> ripening process</a> </p> <a href="https://publications.waset.org/abstracts/9510/proteolysis-in-serbian-traditional-dry-fermented-sausage-petrovska-klobasa-as-influenced-by-different-ripening-processes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9510.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">331</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">101</span> Characteristics of Clinical and Diagnostic Aspects of Benign Diseases of Cervi̇x in Women</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gurbanova%20J.">Gurbanova J.</a>, <a href="https://publications.waset.org/abstracts/search?q=Majidova%20N."> Majidova N.</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali-Zade%20S."> Ali-Zade S.</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasanova%20A."> Hasanova A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mikailzade%20P."> Mikailzade P.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Currently, the problem of oncogynecological diseases is widespread and remains relevant in terms of quantitative growth. It is known that due to the increase in the number of benign diseases of the cervix, the development of precancerous conditions occurs. Benign diseases of the cervix represent the most common gynecological problem, which are often precursors of malignant neoplasms, especially cervical cancer. According to statistics, benign diseases of the cervix cover 25-45% of all gynecological diseases. Among women's oncogynecological diseases, cervical cancer ranks second in the world after breast cancer and ranks first in the mortality rate among oncological diseases in economically underdeveloped countries. We performed a comprehensive clinical and laboratory examination of 130 women aged 18 to 73 with benign cervical diseases. 59 (38.5%) women of reproductive age, as well as 39 (30%) premenopausal and 41 (31.5%) menopausal patients, participated in the study. Detailed anamnesis was collected from all patients, objective and gynecological examination was performed, laboratory and instrumental examinations (USM, IPV DNA, smear microscopy, and PCR bacteriological examination of sexually transmitted infections), simple and extended colposcopy, liquid-based РАР-smear smear and РАР-classic smear examinations were conducted. As a result of the research, the following nosological forms were found in women with benign diseases of the cervix: non-specific vaginitis in 10 (7.7%) cases; ectopia, endocervicitis - 60(46.2%); cervical ectropion - 7(5.4%); cervical polyp - 9(6.9%); cervical leukoplakia - 15(11.5%); atrophic vaginitis - 7(5.4%); condyloma - 12(9.2%); cervical stenosis - 2(1.5%); endometriosis of the cervix - was noted in 8 (6.2%) cases (p<0.001), respectively. Characteristics of the menstrual cycle among the examined women: normal cycle in 97 (74.6%) cases; oligomenorrhea – 23 (17.7%); polymenorrhea – 4(3.1%); algomenorrhea – noted in 6 (4.6%) cases (p<0.001). Cytological examination showed that: the specificity of liquid-based cytology was 76.2%, and the traditional PAP test was set at 70.6%. The overall diagnostic value was calculated to be 86% in liquid-based cytology and 78.5% in conventional PAP tests. Treatment of women with benign diseases of the cervix was carried out by diathermocoagulation method and "FOTEK EA 141M" device. It should be noted that 6 months after the treatment, after treatment with the "FOTEK EA 141M" device, there was no relapse in any patient. Recurrence was found in 23.7% of patients after diathermoelectrocoagulation. Thus, it is clear from the above that the study of cervical pathologies, the determination of optimal examinations, and effective treatment methods is one of the urgent problems facing obstetrics and gynecology. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cervical%20cancer" title="cervical cancer">cervical cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=cytological%20examination" title=" cytological examination"> cytological examination</a>, <a href="https://publications.waset.org/abstracts/search?q=PAP-smear" title=" PAP-smear"> PAP-smear</a>, <a href="https://publications.waset.org/abstracts/search?q=non-specific%20vaginitis" title=" non-specific vaginitis"> non-specific vaginitis</a> </p> <a href="https://publications.waset.org/abstracts/169623/characteristics-of-clinical-and-diagnostic-aspects-of-benign-diseases-of-cervix-in-women" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169623.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">116</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">100</span> Postharvest Studies Beyond Fresh Market Eating Quality: Phytochemical Changes in Peach Fruit During Ripening and Advanced Senescence</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mukesh%20Singh%20Mer">Mukesh Singh Mer</a>, <a href="https://publications.waset.org/abstracts/search?q=Brij%20Lal%20Attri"> Brij Lal Attri</a>, <a href="https://publications.waset.org/abstracts/search?q=Raj%20Narayan"> Raj Narayan</a>, <a href="https://publications.waset.org/abstracts/search?q=Anil%20Kumar"> Anil Kumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Postharvest studies were conducted under the concept that fruit do not qualify for the fresh market may be used as a source of bioactive compounds. One peach (Prunus persica cvs Red June) were evaluated for their photochemical content and antioxidant capacity during the ripening and over ripening periods (advanced senescence) for 12 and 15 d, respectively. Firmness decreased rapidly during this period from an initial pre –ripe stage of 5.85 lb/in2 for peach until the fruit reached the fully ripe stage of lb/in2. In this study we evaluate the varietal performance in respect of the quality beyond fresh market eating and nutrition levels. The varieties are (T-1 F-16-23), (T-2 Florda king), (T-3 Nectarine), (T-4 Red June). The result pertaining are there the highest fruit length (68.50 mm), fruit breadth (71.38 mm), fruit weight (186.11 g) found in T4 Red June and fruit firmness (8.74 lb/in 2) found in T3-Nectarine. The acidity (1.66 %), ascorbic acid (440 mg/100 g), reducing sugar (19.77 %) and total sugar (51.73 %) found in T4- Red June, T-2 Florda King, T-3 Nectarine at harvesting time but decrease in fruit length ( 60.81 mm), fruit breadth (51.84 mm), fruit weight (143.03 g) found in T4 Red June and fruit firmness (6.29 lb/in 2) found in T3-Nectarine. The acidity (0.80 %), ascorbic acid (329.50 mg/100 g), reducing sugar (34.03 %) and total sugar (26.97 %) found in T1- F-16-23, T-2 Florda King, T-1 F-16-23 and T-3 Nectarine after 15 days in freeze conditions when will have been since reached beyond market. The study reveals that the size and yield good in Red June and the nutritional value higher in Florda King and Nectarine peach. Fruit firmness remained unchanged afterwards. In addition, total soluble solids in peach were basically similar during the ripening and over ripening periods. Further research on secondary metabolism regulation during ripening and advanced senescence is needed to obtain fruit as enriched dietary sources of bioactive compounds or for its use in alternative high value health markets including dietary supplements, functional foods cosmetics and pharmaceuticals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=metabolism" title="metabolism">metabolism</a>, <a href="https://publications.waset.org/abstracts/search?q=acidity" title=" acidity"> acidity</a>, <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20acid" title=" ascorbic acid"> ascorbic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=pharmaceuticals" title=" pharmaceuticals"> pharmaceuticals</a> </p> <a href="https://publications.waset.org/abstracts/23442/postharvest-studies-beyond-fresh-market-eating-quality-phytochemical-changes-in-peach-fruit-during-ripening-and-advanced-senescence" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23442.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">561</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">99</span> Outcome of Induction of Labour by Cervical Ripening with an Osmotic Dilator in a District General Hospital </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Wahid%20Uddin">A. Wahid Uddin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Osmotic dilator for cervical ripening bypasses the initial hormonal exposure necessary for a routine method of induction. The study was a clinical intervention with an osmotic dilator followed by prospective observation. The aim was to calculate the percentage of women who had successful cervical ripening using modified BISHOP score as evidenced by artificial rupture of membrane. The study also estimated the delivery interval following a single administration of osmotic dilators. Randomly selected patients booked for induction of labour accepting the intervention were included in the study. The study population comprised singleton term pregnancy, cephalic presentation, intact membranes with a modified BISHOP score of less than 6. Initial sample recruited was 30, but 6 patients left the study and the study was concluded on 24 patients. The data were collected in a pre-designed questionnaire and analysis were expressed in percentages along with using mean value for continuous variables. In 70 % of cases, artificial rupture of the membrane was possible and the mean time from insertion of the osmotic dilator to the delivery interval was 30 hours. The study concluded that an osmotic dilator could be a suitable alternative for hormone-based induction of labour. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dilator" title="dilator">dilator</a>, <a href="https://publications.waset.org/abstracts/search?q=induction" title=" induction"> induction</a>, <a href="https://publications.waset.org/abstracts/search?q=labour" title=" labour"> labour</a>, <a href="https://publications.waset.org/abstracts/search?q=osmotic" title=" osmotic "> osmotic </a> </p> <a href="https://publications.waset.org/abstracts/137883/outcome-of-induction-of-labour-by-cervical-ripening-with-an-osmotic-dilator-in-a-district-general-hospital" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/137883.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">138</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">98</span> Modeling Palm Oil Quality During the Ripening Process of Fresh Fruits</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Afshin%20Keshvadi">Afshin Keshvadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Johari%20Endan"> Johari Endan</a>, <a href="https://publications.waset.org/abstracts/search?q=Haniff%20Harun"> Haniff Harun</a>, <a href="https://publications.waset.org/abstracts/search?q=Desa%20Ahmad"> Desa Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Farah%20Saleena"> Farah Saleena</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Experiments were conducted to develop a model for analyzing the ripening process of oil palm fresh fruits in relation to oil yield and oil quality of palm oil produced. This research was carried out on 8-year-old Tenera (Dura × Pisifera) palms planted in 2003 at the Malaysian Palm Oil Board Research Station. Fresh fruit bunches were harvested from designated palms during January till May of 2010. The bunches were divided into three regions (top, middle and bottom), and fruits from the outer and inner layers were randomly sampled for analysis at 8, 12, 16 and 20 weeks after anthesis to establish relationships between maturity and oil development in the mesocarp and kernel. Computations on data related to ripening time, oil content and oil quality were performed using several computer software programs (MSTAT-C, SAS and Microsoft Excel). Nine nonlinear mathematical models were utilized using MATLAB software to fit the data collected. The results showed mean mesocarp oil percent increased from 1.24 % at 8 weeks after anthesis to 29.6 % at 20 weeks after anthesis. Fruits from the top part of the bunch had the highest mesocarp oil content of 10.09 %. The lowest kernel oil percent of 0.03 % was recorded at 12 weeks after anthesis. Palmitic acid and oleic acid comprised of more than 73 % of total mesocarp fatty acids at 8 weeks after anthesis, and increased to more than 80 % at fruit maturity at 20 weeks. The Logistic model with the highest R2 and the lowest root mean square error was found to be the best fit model. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oil%20palm" title="oil palm">oil palm</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20yield" title=" oil yield"> oil yield</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening%20process" title=" ripening process"> ripening process</a>, <a href="https://publications.waset.org/abstracts/search?q=anthesis" title=" anthesis"> anthesis</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=modeling" title=" modeling"> modeling</a> </p> <a href="https://publications.waset.org/abstracts/23978/modeling-palm-oil-quality-during-the-ripening-process-of-fresh-fruits" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23978.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">312</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">97</span> The Plant Hormone Auxin Impacts the Profile of Aroma Compounds in Tomato Fruits (Solanum lycopersicum)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vanessa%20Caroline%20De%20Barros%20Bonato">Vanessa Caroline De Barros Bonato</a>, <a href="https://publications.waset.org/abstracts/search?q=Bruna%20Lima%20Gomes"> Bruna Lima Gomes</a>, <a href="https://publications.waset.org/abstracts/search?q=Luciano%20Freschi"> Luciano Freschi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Purgatto"> Eduardo Purgatto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The plant hormone ethylene is closely related to the metabolic changes that occur during fruit ripening, including volatile biosynthesis. Although knowledge about the biochemistry pathways that produce flavor compounds and the importance of ethylene to these processes are extensively covered, little is known about the regulation mechanisms. In addition, growing body of evidences indicates that auxin is also involved in controlling ripening. However, there is scarce information about the involvement of auxin in fruit volatile production. This study aimed to assess auxin-ethylene interactions and its influence on tomato fruit volatile profile. Fruits from tomato cultivar Micro-Tom were treated with IAA and ethylene, separately and in combination. The hormonal treatment was performed by injection (IAA) or gas exposure (ethylene) and the volatiles were extracted by Solid Phase Microextraction (SPME) and analyzed by GC-MS. Ethylene levels and color were measured by gas chromatography and colorimetry, respectively. The results indicate that the treatment with IAA (even in the presence of high concentrations of exogenous ethylene), impacted the profile of volatile compounds derived from fatty acids, amino acids, carbohydrates and isoprenoids. Ethylene is a well-known regulator of the transition from green to red color and also is implicated in the biosynthesis of characteristic volatile compounds of tomato fruit. The effects observed suggest the existence of a crosstalk between IAA and ethylene in the aroma volatile formation in the fruit. A possible interference of IAA in the ethylene sensitivity in the fruit flesh is discussed. The data suggest that auxin plays an important role in the volatile synthesis in the tomato fruit and introduce a new level of complexity in the regulation of the fruit aroma formation during ripening. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aroma%20compounds" title="aroma compounds">aroma compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20ripening" title=" fruit ripening"> fruit ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a>, <a href="https://publications.waset.org/abstracts/search?q=phytohormones" title=" phytohormones"> phytohormones</a> </p> <a href="https://publications.waset.org/abstracts/23649/the-plant-hormone-auxin-impacts-the-profile-of-aroma-compounds-in-tomato-fruits-solanum-lycopersicum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23649.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">96</span> Biogenic Amines Production during RAS Cheese Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amr%20Amer">Amr Amer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cheeses are among those high-protein-containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines from amino acids decarboxylation. The amount of biogenic amines in cheese may act as a useful indicator of the hygienic quality of the product. In other words, their presence in cheese is related to its spoilage and safety. Formation of biogenic amines during Ras cheese (Egyptian hard cheese) ripening was investigated for 4 months. Three batches of Ras cheese were manufactured using Egyptian traditional method. From each batch, Samples were collected at 1, 7, 15, 30, 60, 90 and 120 days after cheese manufacture. The concentrations of biogenic amines (Tyramine, Histamine, Cadaverine and Tryptamine) were analyzed by high performance liquid chromatography (HPLC). There was a significant increased (P<0.05) in Tyramine levels from 4.34± 0.07 mg|100g in the first day of storage till reached 88.77± 0.14 mg|100g at a 120-day of storage. Also, Histamine and Cadaverine levels had the same increased pattern of Tyramine reaching 64.94± 0.10 and 28.28± 0.08 mg|100g in a 120- day of storage, respectively. While, there was a fluctuation in the concentration of Tryptamine level during ripening period as it decreased from 3.24± 0.06 to 2.66± 0.11 mg|100g at 60-day of storage then reached 5.38±0.08 mg|100g in a 120- day of storage. Biogenic amines can be formed in cheese during production and storage: many variables, as pH, salt concentration, bacterial activity as well as moisture, storage temperature and ripening time, play a relevant role in their formation. Comparing the obtained results with the recommended standard by Food and Drug Administration "FDA" (2001), High levels of biogenic amines in various Ras cheeses consumed in Egypt exceeded the permissible value (10 mg%) which seemed to pose a threat to public health. In this study, presence of high concentrations of biogenic amines (Tyramine, Histamine, cadaverine and Tryptamine) in Egyptian Ras cheeses reflects the bad hygienic conditions under which they produced and stored. Accordingly, the levels of biogenic amines in different cheeses should be come in accordance with the safe permissible limit recommended by FDA to ensure human safety. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ras%20cheese" title="Ras cheese">Ras cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=biogenic%20amines" title=" biogenic amines"> biogenic amines</a>, <a href="https://publications.waset.org/abstracts/search?q=tyramine" title=" tyramine"> tyramine</a>, <a href="https://publications.waset.org/abstracts/search?q=histamine" title=" histamine"> histamine</a>, <a href="https://publications.waset.org/abstracts/search?q=cadaverine" title=" cadaverine "> cadaverine </a> </p> <a href="https://publications.waset.org/abstracts/25970/biogenic-amines-production-during-ras-cheese-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25970.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">436</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">95</span> Evaluation of Lactobacillus helveticus as an Adjunct Culture for Removal of Bitterness in Iranian White-Brined Cheese </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Nejati">F. Nejati</a>, <a href="https://publications.waset.org/abstracts/search?q=Sh.%20Dokhani"> Sh. Dokhani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bitterness is a flavor defect encountered in some cheeses, such as Iranian white brined cheese and is responsible for reducing acceptability of the cheeses. The objective of this study was to investigate the effect of an adjunct culture on removal of bitterness fro, Iranian white-brined cheese. The chemical and proteolysis characteristics of the cheese were also monitored. Bitter cheeses were made using overdose of clotting enzyme with and without L. helveticus CH-1 as an adjunct culture. Cheese made with normal doses of clotting enzyme was used as the control. Adjunct culture was applied in two different forms: attenuated and non-attenuated. Proteolysis was assessed by measuring the amount of water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen and total free amino acids during ripening. A taste panel group also evaluated the cheeses at the end of ripening period. Results of the statistical analysis showed that the adjunct caused considerable proteolysis and the level of water soluble nitrogen and 12% soluble nitrogen fractions were found to be significantly higher in the treatment involving L. helveticus (respectively P < 0.05 and P < 0.01). Regarding to organoleptic evaluations, the non-shocked adjunct culture caused reduction in bitterness and enhancement of flavor in cheese. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bitterness" title="bitterness">bitterness</a>, <a href="https://publications.waset.org/abstracts/search?q=Iranian%20white%20brined%20cheese" title=" Iranian white brined cheese"> Iranian white brined cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=Lactobacillus%20helveticus" title=" Lactobacillus helveticus"> Lactobacillus helveticus</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening" title=" ripening"> ripening</a> </p> <a href="https://publications.waset.org/abstracts/21692/evaluation-of-lactobacillus-helveticus-as-an-adjunct-culture-for-removal-of-bitterness-in-iranian-white-brined-cheese" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21692.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">94</span> Lactobacillus Helveticus as an Adjunct Culture for Removal of Bitterness in White-Brined Cheese</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatemeh%20Nejati">Fatemeh Nejati</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahram%20Dokhani"> Shahram Dokhani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bitterness is a flavor defect encountered in some cheeses, such as Iranian white brined cheese and is responsible for reducing acceptability of the cheeses. The objective of this study was to investigate the effect of an adjunct culture on removal of bitterness fro, Iranian white-brined cheese. The chemical and proteolysis characteristics of the cheese were also monitored. Bitter cheeses were made using overdose of clotting enzyme with and without L. helveticus CH-1 as an adjunct culture. Cheese made with normal doses of clotting enzyme was used as the control. Adjunct culture was applied in two different forms: attenuated and non-attenuated. Proteolysis was assessed by measuring the amount of water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen and total free amino acids during ripening. A taste panel group also evaluated the cheeses at the end of ripening period. Results of the statistical analysis showed that the adjunct caused considerable proteolysis and the level of water soluble nitrogen and 12% soluble nitrogen fractions were found to be significantly higher in the treatment involving L. helveticus (respectively P < 0.05 and P < 0.01). Regarding to organoleptic evaluations, the non-shocked adjunct culture caused reduction in bitterness and enhancement of flavor in cheese. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bitterness" title="Bitterness">Bitterness</a>, <a href="https://publications.waset.org/abstracts/search?q=Iranian%20white%20brined%20Cheese" title=" Iranian white brined Cheese"> Iranian white brined Cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=Lactobacillus%20helveticus" title=" Lactobacillus helveticus"> Lactobacillus helveticus</a>, <a href="https://publications.waset.org/abstracts/search?q=Ripening" title=" Ripening "> Ripening </a> </p> <a href="https://publications.waset.org/abstracts/21694/lactobacillus-helveticus-as-an-adjunct-culture-for-removal-of-bitterness-in-white-brined-cheese" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21694.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">462</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">93</span> Cervical Cerclage and Neonatal Death</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zinah%20Jabbar%20Mohammed%20Alrubaye">Zinah Jabbar Mohammed Alrubaye</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: The purpose of this study was to compare the efficacy of prophylactic and rescue cervical cerclages for pregnant patients with an incompetent cervix, and to assess the neonatal outcomes of both clinical conditions. Methods: This was a retrospective observational study of all women who had an elective or rescue cerclage between January 2008 and December 2016 in our hospital .Prophylactic cerclage was defined as a cerclage before 16 weeks of gestation, while rescue cerclages were performed between 16 and 23 weeks of gestation. Results: In total, we analyzed the outcomes of 212 cervical interventions; 71% of the recruited patients experienced prophylactic cerclage, while 29% underwent rescue cerclage. Most of the patients delivered vaginally (70%) and were able to leave the hospital with a healthy newborn (78%). The mean pregnancy prolongation time after cerclage in the prophylactic and rescue groups were 21 weeks and 10 weeks, respectively. Conclusion: Prophylactic cerclage interventions are most likely to be associated with a reduction of fetal demise because of the correlation between fetal prognosis and the gestational age at which cerclage is performed. Once the diagnosis of cervical insufficiency is confirmed, cerclage should be recommended as this will help to prolong the pregnancy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cervical" title="cervical">cervical</a>, <a href="https://publications.waset.org/abstracts/search?q=neonate" title=" neonate"> neonate</a>, <a href="https://publications.waset.org/abstracts/search?q=cerclage" title=" cerclage"> cerclage</a>, <a href="https://publications.waset.org/abstracts/search?q=Cervix" title=" Cervix"> Cervix</a> </p> <a href="https://publications.waset.org/abstracts/183092/cervical-cerclage-and-neonatal-death" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183092.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">54</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">92</span> Effect of Spontaneous Ripening and Drying Techniques on the Bioactive Activities Peel of Plantain (Musa paradisiaca) Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Famuwagun%20A.%20A.">Famuwagun A. A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Abiona%20O.%20O."> Abiona O. O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Gbadamosi%20S.O."> Gbadamosi S.O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeboye%20O.%20A."> Adeboye O. A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebooye%20O.%20C."> Adebooye O. C.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The need to provide more information on the perceived bioactive status of the peel of plantain fruit informed the design of this research. Matured Plantain fruits were harvested, and fruits were allowed to ripen spontaneously. Samples of plantain fruit were taken every fortnight, and the peels were removed. The peels were dried using two different drying techniques (Oven drying and sun drying) and milled into powdery forms. Other samples were picked and processed in a similar manner on the first, third, seventh and tenth day until the peels of the fruits were fully ripped, resulting in eight different samples. The anti-oxidative properties of the samples using different assays (DPPH, FRAP, MCA, HRSA, SRSA, ABTS, ORAC), inhibitory activities against enzymes related to diabetes (alpha-amylase and glucosidase) and inhibition against angiotensin-converting enzymes (ACE) were evaluated. The result showed that peels of plantain fruits on the 7th day of ripening and sundried exhibited greater inhibitions against free radicals, which enhanced its antioxidant activities, resulting in greater inhibitions against alpha-amylase and alpha-glucosidase enzymes. Also, oven oven-dried sample of the peel of plantain fruit on the 7th day of ripening had greater phenolic contents than the other samples, which also resulted in higher inhibition against angiotensin converting enzymes when compared with other samples. The results showed that even though the unripe peel of plantain fruit is assumed to contain excellent bioactive activities, consumption of the peel should be allowed to ripen for seven days after maturity and harvesting so as to derive maximum benefit from the peel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20ingredient" title="functional ingredient">functional ingredient</a>, <a href="https://publications.waset.org/abstracts/search?q=diabetics" title=" diabetics"> diabetics</a>, <a href="https://publications.waset.org/abstracts/search?q=hypertension" title=" hypertension"> hypertension</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20foods" title=" functional foods"> functional foods</a> </p> <a href="https://publications.waset.org/abstracts/183949/effect-of-spontaneous-ripening-and-drying-techniques-on-the-bioactive-activities-peel-of-plantain-musa-paradisiaca-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183949.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">51</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">91</span> The Development of Liquid Chromatography Tandem Mass Spectrometry Method for Citrinin Determination in Dry-Fermented Meat Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ana%20Vulic">Ana Vulic</a>, <a href="https://publications.waset.org/abstracts/search?q=Tina%20Lesic"> Tina Lesic</a>, <a href="https://publications.waset.org/abstracts/search?q=Nina%20Kudumija"> Nina Kudumija</a>, <a href="https://publications.waset.org/abstracts/search?q=Maja%20Kis"> Maja Kis</a>, <a href="https://publications.waset.org/abstracts/search?q=Manuela%20Zadravec"> Manuela Zadravec</a>, <a href="https://publications.waset.org/abstracts/search?q=Nada%20Vahcic"> Nada Vahcic</a>, <a href="https://publications.waset.org/abstracts/search?q=Tomaz%20Polak"> Tomaz Polak</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelka%20Pleadin"> Jelka Pleadin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mycotoxins are toxic secondary metabolites produced by numerous types of molds. They can contaminate both food and feed so that they represent a serious public health concern. Production of dry-fermented meat products involves ripening, during which molds can overgrow the product surface, produce mycotoxins, and consequently contaminate the final product. Citrinin is a mycotoxin produced mainly by the Penicillium citrinum. Data on citrinin occurrence in both food and feed are limited. Therefore, there is a need for research on citrinin occurrence in these types of meat products. The LC-MS/MS method for citrinin determination was developed and validated. Sample preparation was performed using immunoaffinity columns, which resulted in clean sample extracts. Method validation included the determination of the limit of detection (LOD), the limit of quantification (LOQ), recovery, linearity, and matrix effect in accordance to the latest validation guidance. The determined LOD and LOQ were 0.60 µg/kg and 1.98 µg/kg, respectively, showing a good method sensitivity. The method was tested for its linearity in the calibration range of 1 µg/L to 10 µg/L. The recovery was 100.9 %, while the matrix effect was 0.7 %. This method was employed in the analysis of 47 samples of dry-fermented sausages collected from local households. Citrinin wasn’t detected in any of these samples, probably because of the short ripening period of the tested sausages that takes three months tops. The developed method shall be used to test other types of traditional dry-cured products, such as prosciuttos, whose surface is usually more heavily overgrown by surface molds due to the longer ripening period. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=citrinin" title="citrinin">citrinin</a>, <a href="https://publications.waset.org/abstracts/search?q=dry-fermented%20meat%20products" title=" dry-fermented meat products"> dry-fermented meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=LC-MS%2FMS" title=" LC-MS/MS"> LC-MS/MS</a>, <a href="https://publications.waset.org/abstracts/search?q=mycotoxins" title=" mycotoxins"> mycotoxins</a> </p> <a href="https://publications.waset.org/abstracts/125278/the-development-of-liquid-chromatography-tandem-mass-spectrometry-method-for-citrinin-determination-in-dry-fermented-meat-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/125278.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">121</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">90</span> Development of a Miniature Laboratory Lactic Goat Cheese Model to Study the Expression of Spoilage by Pseudomonas Spp. In Cheeses</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abirami%20Baleswaran">Abirami Baleswaran</a>, <a href="https://publications.waset.org/abstracts/search?q=Christel%20Couderc"> Christel Couderc</a>, <a href="https://publications.waset.org/abstracts/search?q=Loubnah%20Belahcen"> Loubnah Belahcen</a>, <a href="https://publications.waset.org/abstracts/search?q=Jean%20Dayde"> Jean Dayde</a>, <a href="https://publications.waset.org/abstracts/search?q=H%C3%A9l%C3%A8ne%20Tormo"> Hélène Tormo</a>, <a href="https://publications.waset.org/abstracts/search?q=Gw%C3%A9na%C3%ABlle%20Jard"> Gwénaëlle Jard</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cheeses are often reported to be spoiled by Pseudomonas spp., responsible for defects in appearance, texture, taste, and smell, leading to their non-marketing and even their destruction. Despite preventive actions, problems linked to Pseudomonas spp. are difficult to control by the lack of knowledge and control of these contaminants during the cheese manufacturing. Lactic goat cheese producers are not spared by this problem and are looking for solutions to decrease the number of spoiled cheeses. To explore different hypotheses, experiments are needed. However, cheese-making experiments at the pilot scale are expensive and time consuming. Thus, there is a real need to develop a miniature cheeses model system under controlled conditions. In a previous study, several miniature cheese models corresponding to different type of commercial cheeses have been developed for different purposes. The models were, for example, used to study the influence of milk, starters cultures, pathogen inhibiting additives, enzymatic reactions, microflora, freezing process on cheese. Nevertheless, no miniature model was described on the lactic goat cheese. The aim of this work was to develop a miniature cheese model system under controlled laboratory conditions which resembles commercial lactic goat cheese to study Pseudomonas spp. spoilage during the manufacturing and ripening process. First, a protocol for the preparation of miniature cheeses (3.5 times smaller than a commercial one) was designed based on the cheese factorymanufacturing process. The process was adapted from “Rocamadour” technology and involves maturation of pasteurized milk, coagulation, removal of whey by centrifugation, moulding, and ripening in a little scale cellar. Microbiological (total bacterial count, yeast, molds) and physicochemical (pH, saltinmoisture, moisture in fat-free)analyses were performed on four key stages of the process (before salting, after salting, 1st day of ripening, and end of ripening). Factory and miniature cheeses volatilomewere also obtained after full scan Sift-MS cheese analysis. Then, Pseudomonas spp. strains isolated from contaminated cheeses were selected on their origin, their ability to produce pigments, and their enzymatic activities (proteolytic, lecithinasic, and lipolytic). Factory and miniature curds were inoculated by spotting selected strains on the cheese surface. The expression of cheese spoilage was evaluated by counting the level of Pseudomonas spp. during the ripening and by visual observation and under UVlamp. The physicochemical and microbiological compositions of miniature cheeses permitted to assess that miniature process resembles factory process. As expected, differences involatilomes were observed, probably due to the fact that miniature cheeses are made usingpasteurized milk to better control the microbiological conditions and also because the little format of cheese induced probably a difference during the ripening even if the humidity and temperature in the cellar were quite similar. The spoilage expression of Pseudomonas spp. was observed in miniature and factory cheeses. It confirms that the proposed model is suitable for the preparation of miniature cheese specimens in the spoilage study of Pseudomonas spp. in lactic cheeses. This kind of model could be deployed for other applications and other type of cheese. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cheese" title="cheese">cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=miniature" title=" miniature"> miniature</a>, <a href="https://publications.waset.org/abstracts/search?q=model" title=" model"> model</a>, <a href="https://publications.waset.org/abstracts/search?q=pseudomonas%20spp" title=" pseudomonas spp"> pseudomonas spp</a>, <a href="https://publications.waset.org/abstracts/search?q=spoilage" title=" spoilage"> spoilage</a> </p> <a href="https://publications.waset.org/abstracts/144594/development-of-a-miniature-laboratory-lactic-goat-cheese-model-to-study-the-expression-of-spoilage-by-pseudomonas-spp-in-cheeses" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144594.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">133</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">89</span> Metastatic Invasive Lobular Cancer Presenting as a Cervical Polyp</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sally%20Shepherd">Sally Shepherd</a>, <a href="https://publications.waset.org/abstracts/search?q=Craig%20Murphy"> Craig Murphy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: The uterus or cervix are unusual locations as metastatic sites for cancers. It is further unusual for it to be a site of metastasis, whilst the primary malignancy remains occult. Case Report: A 63-year-old female with three months of altered bowel habits underwent a CT scan of the abdomen and pelvis, revealing a bulky uterus and left ovary, nonspecific colonic thickening, and diffuse peritoneal changes. She underwent colposcopy, which revealed a large endocervical polyp that was excised, revealing strongly hormone-positive metastatic invasive lobular breast cancer. She subsequently underwent a PET scan, which showed moderately diffuse activity in the cervix and left adnexa. Breast examination was unremarkable, and screening mammography, ultrasound, and MRI of the breast did not identify any lesions. Her blood tests revealed a Ca 15-3 of 934, CA-125 of 220, and CEA of 27. She was commenced on letrozole and ribociclib with an improvement in her symptoms. Conclusion: It is rare for occult breast cancer to be established and diagnosed by pelvic imaging and biopsy. Suspicion of uterine or cervical metastasis should be heightened in patients with an active or past history of breast cancer. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=occult%20breast%20cancer" title="occult breast cancer">occult breast cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=cervical%20metastasis" title=" cervical metastasis"> cervical metastasis</a>, <a href="https://publications.waset.org/abstracts/search?q=invasive%20lobular%20carcinoma" title=" invasive lobular carcinoma"> invasive lobular carcinoma</a>, <a href="https://publications.waset.org/abstracts/search?q=metastasis" title=" metastasis"> metastasis</a> </p> <a href="https://publications.waset.org/abstracts/131927/metastatic-invasive-lobular-cancer-presenting-as-a-cervical-polyp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/131927.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">123</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">88</span> Potential Use of Thymus mastichina L. Extract as a Natural Agent against Cheese Spoilage Microorganisms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Susana%20P.%20Dias">Susana P. Dias</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrea%20Gomes"> Andrea Gomes</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernanda%20M.%20Ferreira"> Fernanda M. Ferreira</a>, <a href="https://publications.waset.org/abstracts/search?q=Marta%20F.%20Henriques"> Marta F. Henriques</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Thymus mastichina L. is an endogenous medicinal and aromatic plant of the Mediterranean flora. It has been used empirically over the years as a natural preservative in food. Nowadays, the antimicrobial activity of its bioactive compounds, such as essential oils and extracts, has been well recognized. The main purpose of this study was to evaluate the antimicrobial effect of Thymus mastichina ethanolic and aqueous extracts on pathogens and spoilage microorganisms present in cheese during ripening. The effect that the extract type and its concentration has on the development of Staphylococcus aureus, Escherichia coli, and Yarrowia lipolytica populations during 24 hours, was studied 'in vitro' using appropriate culture media. The results achieved evidenced the antimicrobial activity of T. mastichina extracts against the studied strains, and the concentration of 2 mg/mL (w/v) was selected and used directly on the cheese surface during ripening. In addition to the microbiological evaluation in terms of total aerobic bacteria, Enterobacteriaceae, yeasts (particularly Y. lipolytica) and molds, the treated cheeses physicochemical evaluation (humidity, aw, pH, colour, and texture) was also performed. The results were compared with cheeses with natamicyn (positive control) and without any treatment (negative control). The physicochemical evaluation showed that the cheeses treated with ethanolic extract of Thymus mastichina, except the fact that they lead to a faster water loss during ripening, did not present considerable differences when compared to controls. The study revealed an evident antimicrobial power of the extracts, although less effective than the one shown by the use of natamycin. For this reason, the improvement of the extraction methods and the adjustment of the extract concentrations will contribute to the use of T. mastichina as a healthier and eco-friendly alternative to natamycin, that is also more attractive from an economic point of view. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title="antimicrobial activity">antimicrobial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=cheese" title=" cheese"> cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanolic%20extract" title=" ethanolic extract"> ethanolic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=Thymus%20mastichina" title=" Thymus mastichina"> Thymus mastichina</a> </p> <a href="https://publications.waset.org/abstracts/81054/potential-use-of-thymus-mastichina-l-extract-as-a-natural-agent-against-cheese-spoilage-microorganisms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81054.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">175</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">87</span> Cancer of the Cervix Caused by HPV (Human papillomavirus) in Algerian Population </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sara%20Mouffouk">Sara Mouffouk</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatma%20Belaid"> Fatma Belaid</a>, <a href="https://publications.waset.org/abstracts/search?q=Asma%20Hechani"> Asma Hechani</a>, <a href="https://publications.waset.org/abstracts/search?q=Chaima%20Mouffouk"> Chaima Mouffouk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cancer of the cervix caused by HPV (human papillomavirus ) is for many years a real public health problem, it is ranked 2nd deadly female cancer kills more than 270 000 women each year worldwide. In Algeria, the mortality of cervical cancer decreases with the impact, but the prognosis of these cancers remains bleak: The 5-year relative survival is 60 %. The mode of transmission is usually sexuel. Our study was undertaken to show the link between HPV and cervical cancer and the importance of Pap smear screening in this type of pathology. On the total sample, 76.11 % showed abnormal cervical smears of which 13% have mild cases and hormonal reaction Change, and 44% represent inflammatory smears and normal cases 35%, while long seven years from 2005 to 2012. Thus, 43% of abnormal smear results between ASCUS, AGUS, low and high grade carcinoma and adenocarcinoma and 57 % of other cases of unknown origin. The average age of women at risk of developing adenocarcinoma is 45-50 with a 67% to 33% of the same risk in women of age group 41-45 years although the percentage of cases of HPV infected patients was 2% in the past seven years. We found that with increasing age, the risk is argued. Due to several factors such as multiparty can reduced the resistance of the uterine epithelium and even as the multi that promotes contamination HPV causes repeated infections with HPV. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cervical%20cancer" title="cervical cancer">cervical cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=human%20papillomavirus%20%28HPV%29%20screening" title=" human papillomavirus (HPV) screening"> human papillomavirus (HPV) screening</a>, <a href="https://publications.waset.org/abstracts/search?q=prevention" title=" prevention"> prevention</a>, <a href="https://publications.waset.org/abstracts/search?q=vaccines" title=" vaccines"> vaccines</a> </p> <a href="https://publications.waset.org/abstracts/28861/cancer-of-the-cervix-caused-by-hpv-human-papillomavirus-in-algerian-population" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28861.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">515</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cervix%20ripening&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cervix%20ripening&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cervix%20ripening&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cervix%20ripening&page=2" rel="next">&rsaquo;</a></li> </ul> </div> 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