THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

https://cyberleninka.org/article/n/1316165.pdf

Nanocellulose in biomedicine: Current status and future prospect

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/microb-safety/Significance_of_microbial_biofilms_in_food_industry_a_review.pdf

Significance of microbial biofilms in food industry: a review

Food systems need to produce enough of the essential trace element Se to provide regular adult intakes of at least 40 microg/d to support the maximal expression of the Se enzymes, and perhaps as much as 300 microg/d to reduce risks of cancer. Deprivation of Se is associated with impairments in antioxidant protection, redox regulation and energy production as consequences of suboptimal expression of one or more of the Se-containing enzymes. These impairments may not cause deficiency signs in the classical sense, but instead contribute to health problems caused by physiological and environmental oxidative stresses and infections. At the same time, supranutritional intakes of Se, i.e. intakes greater than those required for selenocysteine enzyme expression, appear to reduce cancer risk. The lower, nutritional, level is greater than the typical intakes of many people in several parts of the world, and few populations have intakes approaching the latter, supranutritional, level. Accordingly, low Se status is likely to contribute to morbidity and mortality due to infectious as well as chronic diseases, and increasing Se intakes in all parts of the world can be expected to reduce cancer rates.

/pdf/selenium-in-global-food-systems-23a5koo10v.pdf

Selenium in global food systems.

Factors affecting the fermentative lactic acid production from renewable resources1

Bacterial cellulose (BC) as a never-dried biopolymer synthesized in abundance by Gluconacetobacter xylinus is in a pure form which requires no intensive processing to remove unwanted impurities and contaminants such as lignin, pectin and hemicellulose. In contrast to plant cellulose, BC, with several remarkable physical properties, can be grown to any desired shape and structure to meet the needs of different applications. BC has been commercialized as diet foods, filtration membranes, paper additives, and wound dressings. This review article presents an overview of BC structure, biosynthesis, applications, state-of-the-art advances in enhancing BC production, and its material properties through the investigations of genetic regulations, fermentation parameters, and bioreactor design. In addition, future prospects on its applications through chemical modification as a new biologically active derivative will be discussed.

Biosynthesis, production and applications of bacterial cellulose

Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2007.00024.x

Infrared Heating in Food Processing: An Overview

Pullulan is a linear glucosic polysaccharide produced by the polymorphic fungus Aureobasidium pullulans, which has long been applied for various applications from food additives to environmental remediation agents. This review article presents an overview of pullulan’s chemistry, biosynthesis, applications, state-of-the-art advances in the enhancement of pullulan production through the investigations of enzyme regulations, molecular properties, cultivation parameters, and bioreactor design. The enzyme regulations are intended to illustrate the influences of metabolic pathway on pullulan production and its structural composition. Molecular properties, such as molecular weight distribution and pure pullulan content, of pullulan are crucial for pullulan applications and vary with different fermentation parameters. Studies on the effects of environmental parameters and new bioreactor design for enhancing pullulan production are getting attention. Finally, the potential applications of pullulan through chemical modification as a novel biologically active derivative are also discussed.

Pullulan: Biosynthesis, production, and applications

This study investigated the efficacy of pulsed UV-light for continuous-flow milk treatment for the inactivation of Staphylococcus aureus, a pathogenic microorganism frequently associated with milk safety concerns Pulsed UV light is an emerging technology, which can be used for the inactivation of this pathogen in milk in a relatively short time Pulsed UV light damages the DNA of the bacteria by forming thymine dimers that lead to bacterial death The effect of sample distance from the quartz window of the UV-light source, number of passes, and flow rate was investigated A response surface methodology was used for the design and analysis of experiments Milk was treated at 5-, 8-, or 11-cm distance from a UV-light strobe at 20, 30, or 40 mL/min flow rate and treated up to 3 times by recirculation of milk to assess the effect of the number of passes on inactivation efficiency Log10 reductions varied from 055- to 726-log10 CFU/mL Complete inactivation was obtained in 2 cases and no growth was observed following an enrichment protocol Predicted results were in agreement with the experimental data Overall, this work demonstrates that pulsed UV-light has a potential for inactivation of milk pathogens

Ali Demirci

Papers

Biosynthesis, production and applications of bacterial cellulose

Infrared Heating in Food Processing: An Overview

Pullulan: Biosynthesis, production, and applications

Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system

Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry.