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Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at −58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.

In this study, the bacterial, fungal, and amino acid compositions of the Zhuangzu acid congee (ZAC) along the Zuojiang River of Guangxi were analyzed. A total of 14 samples of ZAC were collected in four regions: Fusui (F), Ningming (N), Xiashi (X), and Suxu (S). The predominant bacterial phyla of the four groups were Firmicutes and Proteobacteria. The dominant bacterial genera were Lactobacillus, Bacillus, Schleiferitobacillus, and Acetobacter. The fungal alpha diversity in Group S was significantly lower than that in Groups F, X, and N. PCoA clearly distinguished Group S from Groups F, X, and N. The dominant fungal phylum in Group S was Ascomycota (89.12%), whereas those in Groups F, X, and N were Basidiomycota (38.07%), Ascomycota (30.65%), and Fungi (17.39%). The dominant fungal genera in Group S were Saccharomyces (42.36%) and Pichia (31.66%), whereas those in Groups F, X, and N were Mortierella (17.23%) and Russula (13.34%). The proportions of the six flavor amino acids were relatively high, and all four groups of samples were above 30.00%. PLS-DA of amino acids demonstrated that all four groups of samples could be significantly distinguished. Additionally, the concentrations of taurine, serine, leucine, phosphoserine, asparagine, 1-methylhistidine, and 3-methylhistidine in Group S were significantly greater than those in Groups F, X, and N. Correlation analysis revealed that 6 bacterial and 15 fungal genera were significantly correlated with amino acids, particularly Leuconostoc and Schleiferlactobacillus, among bacteria, as well as Saccharomyces and Russula, among fungi. In conclusion, compared with the disparity in the bacterial community, the disparity in the fungal community was more strongly correlated with the amino acid composition of ZAC. This result indicated that the difference in the fungal community might cause the variation in the amino acid composition of ZAC.

Meroe was a powerful Kingdom that controlled the whole of Sudan for more than four centuries, and had a distinctive culture of its own. Its emergence as an influential kingdom becomes evident when the royal burial place of Kush shifts from the region of Napata in Jebel Barkal at the end of the 4th century BCE, to the fertile region of Meroe in the south: a region known to the classical writers as the Island of Meroe because of its geographical position between the Nile, Blue Nile and the Atbara River.

this paper contains preparation of Active carbon surface (AC) from pro so millet grain husks and Loading and activating by Iron oxide and hydrogen peroxide sequentially to obtain surface (ACIPE). The changes of previous processes on Active carbon surface were diagnosed by Fourier transform infrared spectroscopy (FTIR) and Scanning electron microscopy ( SEM ). These surfaces (AC and ACIPE ) were using as adsorbent for removing of congo red dye from aqueous solutions under certain conditions through batch system. More than one kinetic model was applied to congo red dye adsorption process and it was found that the most kinetic model applied to it is a model ( pseudo second order model). In addition to the adsorption efficiency of the surface after activation and loading, it was much better than the main surface where the adsorption efficiency of the first and second surface was equal ( 27%, 85% ) sequentially at higher temperatures.

A total of thirty-three strains of Bacillus were isolated from sixteen samples of naturally fermented congee in Inner Mongolia of China and identified by 16S rDNA sequence analysis. Probiotic properties including acid, bile tolerance and artificial gastrointestinal juice resistance as well as inhibition on pathogenic bacteria were used for screening of Bacillus. After the preliminary selection, four strains including Bacillus licheniformis IMAUB1002, Bacillus subtilis IMAUB1011, Bacillus amyloliquefaciens IMAUB1014 and Bacillus amyloliquefaciens IMAUB1034 showed high tolerance to simulated gastric juice at pH 2.0 for 3 h with survival rate all above 92%. And then through gastrointestinal transit, survival rates of these four strains were above 90%. Furthermore, Bacillus licheniformis IMAUB1002 performed well in tolerance to bile salt (0.6%) and inhibitory activity to five food-borne pathogens among four strains of Bacillus. The results suggested that Bacillus licheniformis IMAUB1002 should be considered as a potential probiotics. Further study will be focused on evaluation of these porbiotics properties in vivo and clarification of its other functional properties so as to use it in functional foods production in future.

Eight representative types of juk (Korean traditional congee) cooked with seafood, and plain juk were analyzed for biogenic amine content. Results revealed that while plain juk contains no biogenic amines, juk prepared with seafood has a high level of histamine, ranging from 120 to 170 mg/kg. The seafood used in juk preparation contained different concentrations of histamine, ranging from 60 to 300 mg/kg. No other biogenic amines were detected in most juk and seafood samples. The bacterial contribution to the biogenic amine content in selected seafood was evaluated by analyzing the bacterial distribution and ability to produce biogenic amines. Strains of Achromobacter, Staphylococcus, and Micrococcus that are capable of producing biogenic amines are the dominant genera in the seafood tested. Therefore, this study suggests that the levels of dominant bacteria need to be controlled to reduce the amounts of biogenic amines in seafood and, thereby, in juk prepared with seafood.

Objective: To describe the pattern of meal glycaemic load of children in Hong Kong and to determine whether the meal glycaemic load is associated with childhood overweight. Method: Dietary records (3-day) of 316 Hong Kong children aged 6-7 years were collected. Glycaemic load was calculated from the estimated weight (WT), carbohydrate content (%CHO) and glycaemic index (GI) of each food taken using the equation: (% CHO x GI x WT/100). The meal glycaemic load was then the sum of the glycaemic loads of all food taken in each meal. Logistic regression analyses were used to compare the average meal glycaemic load (of breakfast, lunch and dinner) and other dietary parameters between overweight children and normal-weight children. Results: Breakfast, lunch, dinner and snacks provided, respectively, 17, 29, 29 and 25% of the total glycaemic load in a day. White rice (excluding congee (rice porridge) and glutinous rice) contributed almost half of the total glycaemic load. Adjusted logistic regression showed that the meal glycaemic load was not significantly associated with childhood overweight after adjusting for parental obesity, birth weight, sleeping duration, mean energy intake and paternal smoking. Conclusion: Meal glycaemic load calculated from current diet was not an independent factor associated with childhood overweight in children aged 6-7 years. Our data suggested that modifying the type of rice/staple consumed and choosing low-GI snacks could have a major influence on the total meal glycaemic load of young Hong Kong children.

This is the fifth and final volume in David Roy's celebrated translation of one of the most famous and important novels in Chinese literature.The Plum in the Golden Vaseor,Chin P'ing Meiis an anonymous sixteenth-century work that focuses on the domestic life of Hsi-men Ch'ing, a corrupt, upwardly mobile merchant in a provincial town, who maintains a harem of six wives and concubines. The novel, known primarily for its erotic realism, is also a landmark in the development of the narrative art form-not only from a specifically Chinese perspective but in a world-historical context. This complete and annotated translation aims to faithfully represent and elucidate all the rhetorical features of the original in its most authentic form and thereby enable the Western reader to appreciate this Chinese masterpiece at its true worth.