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Detección de alérgenos de huevo en fideos secos por método de elisa
Binaghi,María Julieta; López,Laura Beatriz;
Diaeta , 2012,
Abstract: as the mandatory declaration of allergens will be soon included in the argentine food code (article 235, section seven), it is necessary to implement control methodologies to detect the possible existence of allergens in commercial products. the presence of egg allergens in pasta and in products with common wheat flour and /or durum wheat semolina is possible as a result of cross contamination. the objective of this work was to evaluate, using elisa method, the possible contamination with egg proteins in products made with common wheat flour and /or durum wheat semolina provided by a manufacturer to verify a possible contamination with egg proteins and to analyse commercial products with precautionary labels. nineteen products made with common wheat flour and /or durum wheat semolina provided by a manufacturer and nine commercial products (dry pasta) were analysed. the egg allergen was analyzed using the r-biopharm kit - elisa. the samples were analysed in duplicates following the kit protocol. among the samples provided by manufacturers there were products produced in line with the production of pasta with egg, with values below the quantification limit of the kit; products produced with a low percentage of milled products that could be made with egg, in which very low quantities of egg allergens were found (lower than 5 ppm), and products produced with a high percentage of milled products that could be made with egg and in which higher concentrations were obtained (higher than 5 ppm; whole dried egg). five of the commercial samples presented concentrations that were below or similar to the quantification limit while in the other four concentrations between 5 and 12 ppm of whole dried egg were obtained using the r-biopharm kit. following the results obtained, the elisa method allowed the detection of egg allergens in several samples provided by the industry as well as in some commercial samples with precautionary labels. for proper labelling of these products it wo
Indice de forma para identificar a las pulsaciones geomagneticas
A. C. F. BINAGHI PAGES,E. G. LINZUAIN
Annals of Geophysics , 1964, DOI: 10.4401/ag-5217
Abstract: To make a complete study of pulsation given the planetary characteristics of his shapes is theorically obtain all the world magnetograms. But this work it's impossible to do, because the number of information to meet is very rich. We thought to save these difficulties in that manner; first, choosing only 26 or 30 observatories distribuites conveniently around the world; second, by the form index that appears in the usual bulletins it will permit to solicit only the magnetograms of our interest. The index is formed by signs, numbers and letters, conveniently grouped and built in according to a key. It'll be able to give a complete and syntetic information to rebuilt the phenomena. This index is formed by: only one first sign who give tlie direction of initial deformation; next, two letters that identify the type of pulsation: immediately three numbers, the first give the average period, the second the average amplitude, and the third the amplitude or deformation coefficient. The last term is named " the configuration term " and at last a number who estimates the frequence deformation gives by a key.
Snow cover thickness estimation by using radial basis function networks
A. Guidali,E. Binaghi,V. Pedoia,M. Guglielmin
The Cryosphere Discussions , 2012, DOI: 10.5194/tcd-6-2437-2012
Abstract: This work investigates learning and generalisation capabilities of radial basis function networks (RBFN) used to solve snow cover thickness estimation model as regression and classification. The model is based on a minimal set of climatic and topographic data collected from a limited number of stations located in the Italian Central Alps. Several experiments have been conceived and conducted adopting different evaluation indexes in both regression and classification tasks. The snow cover thickness estimation by RBFN has been proved a valuable tool able to deal with several critical aspects arising from the specific experimental context.
Cuantificacion de huevo en fideos secos según metodo electroforético (SDS PAGUE) Quantification of egg in dried noodles by electrophoretic methods (SDS PAGE)
LB López,K Cellerino,MJ Binaghi,MS Giacomino
Diaeta , 2011,
Abstract: La cuantificación de huevo en fideos secos elaborados con harina y agregado de huevo. Se analizaron 6 sistemas modelos (SM) de fideos que contenían 0,0; 1,0; 2,5; 4,0; 6,0 y 8,0% de huevo en polvo. Se extrajeron proteínas totales con un buffer que contiene dodecilsulfato de sodio (SDS) y 2-Mercaptoetanol y se realizó electroforesis en gel de poliacrilamida con SDS. Se establecieron las relaciones de las áreas de los picos de los densitogramas (de huevo y de trigo) que permiten una correcta cuantificación del porcentaje de huevo agregado. Se analizaron 11 muestras comerciales en las cuales se realizó la cuantificación de huevo, obteniéndose valores comprendidos entre <1,0% y 8,8% de huevo en polvo. En los SM analizados y en las muestras comerciales se determinó además el contenido de colesterol (método enzimático) y el contenido de huevo por un método de ELISA. Los valores de colesterol en los SM se incrementaron con el aumento de huevo en polvo agregado, mientras que en las muestras se observaron valores bajos de colesterol para los niveles mas bajos de huevo y valores altos para los niveles mas altos de huevo. Con el método de ELISA se logró una correcta cuantificación de huevo en los SM hasta 4,0%, pero se obtuvieron resultados bajos en los sistemas mas altos (6,0 y 8,0%). Esto podría deberse a la importante dilución que debe realizarse de los extractos de las muestras para poder determinar su contenido. Con respecto a las muestras comerciales en 8 se obtuvieron valores similares a los de electroforesis mientras que en otras 3 los valores fueron diferentes. La metodología electroforética resulta una herramienta útil para la detección y la cuantificación de huevo en este tipo de muestras cuando se cuenta con SM de concentración de huevo en polvo conocida. The objective of this work was to use the SDS-PAGE method for the quantification of egg in dry noodles made with flour and added egg. 6 model systems (MS) of noodles containing 0.0, 1.0, 2.5, 4.0, 6.0 and 8.0% of egg powder were analyzed. Total proteins with a buffer containing sodium dodecyl sulfate (SDS) and 2-mercaptoethanol were extracted and electrophoresis with SDS polyacrylamide gel was carried out. The relationships of the peak areas of the densitograms (egg and wheat) that allow a proper quantification of the percentage of egg added were established. 11 commercial samples in which quantification of egg was carried out were analyzed, with values ranging between <1.0% and 8.8% of egg powder. In the analyzed MS and in the commercial samples the cholesterol content (enzymatic method) was also det
Detección de alérgenos de huevo en fideos secos por método de elisa Detection of egg allergens in dried pasta using elisa method
María Julieta Binaghi,Laura Beatriz López
Diaeta , 2012,
Abstract: Debido a la inminente incorporación al Código Alimentario Argentino del artículo 235 séptimo que contempla la rotulación de alérgenos en alimentos, resulta necesario realizar el control de productos comerciales para detectar la posible presencia de proteínas alergénicas. En la elaboración de fideos secos y de productos a base de harina de trigo pan y/o sémola de trigo candeal es probable la presencia de alérgenos de huevo por contaminación cruzada. El objetivo del presente trabajo fue determinar por un método de ELISA la posible contaminación con proteínas de huevo en productos elaborados con harina de trigo pan y/o sémola de trigo candeal provistos por una industria para verificar una posible contaminación con proteínas de huevo y analizar muestras comerciales con leyendas precautorias. Se analizaron diecinueve productos a base de harina de trigo pan y/o sémola de trigo candeal provistos por una industria y nueve muestras de fideos secos comerciales. El alérgeno huevo se analizó con kit de huevo de la marca r-biopharm. Las muestras se analizaron por duplicado siguiendo el protocolo de trabajo del kit. Entre las muestras provistas por la industria había: productos elaborados en línea cercana a elaboración de pastas con huevo en los que se obtuvieron valores por debajo del límite de cuantificación del kit; productos elaborados con bajo porcentaje de productos molidos que pudieron elaborarse con huevo, en los que se obtuvieron cantidades muy bajas de alérgeno huevo (menores a 5 ppm) y productos elaborados con alto porcentaje de productos molidos que pudieron haberse elaborado con huevo en los que se obtuvieron concentraciones mayores de huevo (mayores a 5 ppm de huevo en polvo). En las muestras comerciales hubo cinco que presentaron concentraciones por debajo o igual al límite de cuantificación mientras que en las otras cuatro se obtuvieron concentraciones entre 5 y 12 ppm de huevo en polvo con el kit de r-biopharm. De acuerdo con los resultados obtenidos el método ELISA permitió la detección de alergenos de huevo en varias de las muestras provistas por la industria y también en algunas muestras comerciales con leyendas precautorias. Para una correcta rotulación de estos productos resultaría necesario contar con valores umbrales establecidos por la Autoridad Sanitaria Nacional. As the mandatory declaration of allergens will be soon included in the Argentine Food Code (article 235, section seven), it is necessary to implement control methodologies to detect the possible existence of allergens in commercial products. The presence of egg allergens in pasta an
Cerebral aneurysm exclusion by CT angiography based on subarachnoid hemorrhage pattern: a retrospective study
Marc Kelliny, Philippe Maeder, Stefano Binaghi, Marc Levivier, Luca Regli, Reto Meuli
BMC Neurology , 2011, DOI: 10.1186/1471-2377-11-8
Abstract: An observational retrospective review was carried out of all consecutive patients with non-traumatic subarachnoid hemorrhage who underwent both CT angiography and catheter angiography to exclude an aneurysm. CT angiography negative cases (no aneurysm) were classified according to their CT hemorrhage pattern as "aneurismal", "perimesencephalic" or as "no-hemorrhage."Two hundred and forty-one patients were included. A CT angiography aneurysm detection sensitivity and specificity of 96.4% and 96.0% were observed. All 35 cases of perimesencephalic or no-hemorrhage out of 78 CT angiography negatives also had negative angiography findings.CT angiography is self-reliant to exclude ruptured aneurysms when either a perimesencephalic hemorrhage or no-hemorrhage pattern is identified on the CT within a week of symptom onset.Spontaneous subarachnoid hemorrhage (SAH) is a sub-type of hemorrhagic stroke with an extremely poor prognosis. Eighty-five percent of non-traumatic SAHs are caused by ruptured intracranial aneurysms. Ten percent fit into the non-aneurismal perimesencephalic hemorrhage (PMH) pattern, whose etiology remains debated. The final five percent are usually due to various rare causes, such as arteriovenous malformations [1].When the CT is positive for subarachnoid blood, the combination of digital subtraction angiography (DSA) with 3D rotational angiography (3DRA) has been and is still considered the gold standard [2-6]. Meanwhile, CT angiography (CTA) has improved to a sensitivity of about 95% for detecting ruptured aneurysms, when compared to DSA [7-9]. Thus, in many centers, patients with SAH undergo CTA first which is often the basis for an endovascular or neurosurgical approach [10-12]. In any case, DSA remains a relatively riskier procedure than CTA. In patients with coiled intracranial aneurysms, the complication rate of routine angiographic surveillance is 0.43% [13] and that of general diagnostic angiography in an academic center has a complication rate of
Cuantificacion de huevo en fideos secos según metodo electroforético (SDS PAGUE)
López,LB; Cellerino,K; Binaghi,MJ; Giacomino,MS; Valencia,ME;
Diaeta , 2011,
Abstract: the objective of this work was to use the sds-page method for the quantification of egg in dry noodles made with flour and added egg. 6 model systems (ms) of noodles containing 0.0, 1.0, 2.5, 4.0, 6.0 and 8.0% of egg powder were analyzed. total proteins with a buffer containing sodium dodecyl sulfate (sds) and 2-mercaptoethanol were extracted and electrophoresis with sds polyacrylamide gel was carried out. the relationships of the peak areas of the densitograms (egg and wheat) that allow a proper quantification of the percentage of egg added were established. 11 commercial samples in which quantification of egg was carried out were analyzed, with values ranging between <1.0% and 8.8% of egg powder. in the analyzed ms and in the commercial samples the cholesterol content (enzymatic method) was also determined and the egg content was determined by the method elisa. cholesterol values in the ms increased with the increase of the added egg powder, while in the samples, low levels of cholesterol were found for the lowest egg levels and high values for the highest egg levels. with the elisa method a correct quantification of egg up to 4.0% was achieved, but low results were obtained in the higher systems (6.0 and 8.0%). this could be due to the significant dilution that must be made from the extracts of the samples to determine their content. with respect to the commercial samples, in 8 similar values to those of electrophoresis were obtained, while in other 3, the values were different. the electrophoretic method is a useful tool for the detection and quantification of egg in these samples when you have ms with known powdered egg concentration.
Estimación de proteína potencialmente utilizable en fórmulas infantiles de inicio para neonatos prematuros y de término
Binaghi,María J; Baroni,Andrea; Greco,Carola; Ronayne de Ferrer,Patricia A; Valencia,Mirta;
Archivos Latinoamericanos de Nutrición , 2002,
Abstract: estimation of potentially available protein in starting formulas for term and preterm infants. sixteen milk-based starting formulas were analyzed with the aim of calculating their "true protein" content and assessing "in vitro" protein digestibility, in order to estimate levels of potentially available protein. ten of them were designed for term infants: 7 had a casein:whey protein ratio 40:60 (adapted formulas) and 3 a ratio 80:20 (non-adapted); the 6 remaining formulas (all adapted) were for preterm infants. nitrogen was determined by the kjeldahl method. true protein was calculated as (total n- non-protein n) x 6.25. npn was determined in the soluble fraction, after protein precipitation with 24% trichloroacetic acid and centrifugation. digestibility was assessed by digestion with pepsin and pancreatin, and defined as the increase in non-protein n after enzymatic digestion. values for true protein were from 1.3 to 2.3 g/dl and for non protein n, from 4.5 to 13.7%. digestibility values varied between 59.0 and 92.5%; an inverse trend was observed between protein digestibility and protein content. considering both the "true protein" levels and their digested proportions, all preterm and 60% of the term formulas would present potentially available amounts below those recommended. these observations constitute an alert, even though this method of assessing "in vitro" protein digestibility represents only an approximation to physiological processes; however, it could be useful in order to evaluate the intensity of the heat treatments to which these formulas were subjected. on the other hand, since npn allows the estimation of the true protein provided by the formulas, either its percentage or the true protein content could be included on the label
EVALUACIóN DE LA INFLUENCIA DE DISTINTOS COMPONENTES DE LA DIETA SOBRE LA BIODISPONIBILIDAD POTENCIAL DE MINERALES EN ALIMENTOS COMPLEMENTARIOS
Binaghi J,María; López B,Laura; Ronayne de Ferrer A,Patricia; Valencia E,Mirta;
Revista chilena de nutrición , 2007, DOI: 10.4067/S0717-75182007000100006
Abstract: iron (fe), zinc (zn) and calcium (ca) potential bioavailability (ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (ic), the mixture of ic with a commercial infant dessert (ic+id) and a mixture of ic with orange (ic+o). each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). mineral's dialysis ability (d%) as an indicator of potential ba was assessed using an in vitro method. fe d % showed no significant differences between ic (19.9) and ic+id (17.8) but was significantly increased in the ic+o sample (35.4). the ic+id mixture had the lowest zn d% (11.4) while the ic+o sample showed a very high value (24). there were no significant differences in ca d% among the three samples. regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. there was no modification due to cola soft drink. artificial juice caused a considerable increase in d% for all of the minerals. mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components
EVALUACIóN DE LA INFLUENCIA DE DISTINTOS COMPONENTES DE LA DIETA SOBRE LA BIODISPONIBILIDAD POTENCIAL DE MINERALES EN ALIMENTOS COMPLEMENTARIOS EVALUATION OF THE INFLUENCE OF DIFFERENT DIETARY COMPONENTS ON POTENTIAL MINERAL BIOAVAILABILITY IN COMPLEMENTARY FOODS
María Binaghi J,Laura López B,Patricia Ronayne de Ferrer A,Mirta Valencia E
Revista Chilena de Nutricíon , 2007,
Abstract: Se evaluó la biodisponibilidad potencial (Bd) de hierro (Fe), zinc (Zn) y calcio (Ca) en alimentos complementarios fortificados con vitaminas y minerales: un cereal comercial infantil (CI), la mezcla de CI con un postre comercial infantil (CI+PI) y mezcla de CI con naranja (CI+N). Cada muestra se combinó con 5 bebidas diferentes (té, mate cocido, leche chocolatada, bebida cola y jugo artificial de naranja). La dializabilidad (D%) mineral como indicador de la Bd potencial, fue determinada con un método in vitro. La D % de Fe fue muy similar en CI (19,9) y CI+PI (17,8) pero mostró un aumento muy significativo en la mezcla CI+N (35,4). La muestra CI+PI presentó la menor D % Zn (11,4) mientras que en CI+N fue muy elevada (24). La D% de Ca no presentó diferencias significativas entre las tres muestras. En relación con las bebidas, la leche chocolatada y el mate cocido tuvieron un efecto depresor en todos los minerales. No se observaron modificaciones con la bebida cola. El jugo artificial provocó un incremento considerable en la D% de todos los minerales. La biodisponibilidad potencial de los minerales estudiados en estos alimentos complementarios puede verse significativamente modificada por otros componentes habituales de la dieta Iron (Fe), zinc (Zn) and calcium (Ca) potential bioavailability (Ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (IC), the mixture of IC with a commercial infant dessert (IC+ID) and a mixture of IC with orange (IC+O). Each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). Mineral's dialysis ability (D%) as an indicator of potential Ba was assessed using an in vitro method. Fe D % showed no significant differences between IC (19.9) and IC+ID (17.8) but was significantly increased in the IC+O sample (35.4). The IC+ID mixture had the lowest Zn D% (11.4) while the IC+O sample showed a very high value (24). There were no significant differences in Ca D% among the three samples. Regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. There was no modification due to cola soft drink. Artificial juice caused a considerable increase in D% for all of the minerals. Mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components
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