From zemser@uxa.cso.uiuc.edu Fri May 26 22:57:20 EDT 1995 Article: 4 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!vixen.cso.uiuc.edu!uxa.cso.uiuc.edu!zemser From: zemser@uxa.cso.uiuc.edu (Rachel Zemser ) Newsgroups: sci.bio.food-science Subject: The very first post Date: 25 May 1995 03:08:43 GMT Organization: University of Illinois at Urbana Lines: 8 Message-ID: <3q0sbr$5i@vixen.cso.uiuc.edu> NNTP-Posting-Host: uxa.cso.uiuc.edu This is the first official post to the new sci.bio.food-science. In a few days I will start working on the FAQAFS (Frequently asked questions about food science) if anyone would like to help out, please let me know. Rachel Zemser zemser@uxa.cso.uiuc.edu From cakg8650@uxa.cso.uiuc.edu Fri May 26 22:58:37 EDT 1995 Article: 10 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!howland.reston.ans.net!news.moneng.mei.com!news.ecn.bgu.edu!vixen.cso.uiuc.edu!uxa.cso.uiuc.edu!cakg8650 From: cakg8650@uxa.cso.uiuc.edu (Carlos A. Kantt) Newsgroups: sci.bio.food-science Subject: Re: Where can I read about food ingredients? Date: 25 May 1995 14:05:54 GMT Organization: University of Illinois at Urbana Lines: 29 Message-ID: <3q22s2$sk0@vixen.cso.uiuc.edu> References: NNTP-Posting-Host: uxa.cso.uiuc.edu ephraim@cmns-moon.think.com (Ephraim Vishniac) writes: >Greetings, Food Scientists! >I'd like to know if there's a standard reference on the derivation of food >ingredients. What I'm interested in is a book that tells me not just what >food ingredients are, but what they're made from. For example, an ordinary >dictionary tells me that sorbitol occurs naturally in some fruits and >berries, but fails to tell me that it's commonly made from dextrose, which >is in turn commonly made from corn. >Another example (one that I'm still stumped by) is cellulose gum. By >wandering around a chemical dictionary, I see that cellulose gum is >food-grade carboxymethyl cellulose, but I couldn't find any clear statement >on what the popular sources of cellulose for food processing are. I don't know if this is a standard reference, but you could try 'Encyclopedia of Food Science and Technology, Y.H. Hui Ed. in Chief, Jhon Wiley & Sons, Inc. It Sure has a lot of information Hope This helps >-- -- -------------------------------------------------------------------------------- Carlos A Kantt E-mail: cakg8650@uxa.cso.uiuc.edu University of Illinois TE: (217) 333-9420 Department of Food Science From len.steele@ualberta.ca Fri May 26 23:00:15 EDT 1995 Article: 13 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!agate!library.ucla.edu!info.ucla.edu!unixg.ubc.ca!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user From: len.steele@ualberta.ca (Len Steele) Newsgroups: sci.bio.food-science Subject: Greetings Date: 25 May 1995 14:19:23 GMT Organization: Agr, Food & Nutr Sci Lines: 54 Message-ID: NNTP-Posting-Host: sunshine.afns.ualberta.ca Hello! Good to see a food science group. I'm a technologist in Food Chemistry in the Department of Agricultural, Food and Nutritional Science at the University of Alberta. Not too many here are accessing the news server, but I'll try to get more on it. Due to big $ cutbacks at my university, the former Food Science & Nutrition merged last September with Animal Science and Plant Science to form this new department (previously Food Science had merged with Foods & Nutrition). Rachel, perhaps as part of the FAQ, or maybe as a "regular repost", there could be a list of WWW sites (departments, other sites with useful info and/or links), such as the following possibilities I currently have bookmarked in Netscape: http://library2.dfp.csiro.au/fdnet.htm Internet Resources for Food Science & Technology http://www.crop.cri.nz/crop/infoods/infoods.html International Food Data Systems Project http://www.pls.com:8001/his/cfr.html Code of Federal Regulations (USA) http://vm.cfsan.fda.gov/list.html Center for Food Safety and Applied Nutrition http://hpb1.hwc.ca/links/english.html Health & Welfare Canada (hopefully they'll add more food info) http://www.speakeasy.org/~dbrick/Hot/schools.html Links to lots of universities, colleges... (not specifically Food Sci) http://www.afns.ualberta.ca My dept; not just food science; (pages "under construction"!) http://www.umanitoba.ca/Agriculture/Agriculture.html Fac. Agriculture & Food Science, U of Manitoba (pages "under construction"!) http://fscn1.fsci.umn.edu/ Food Sci & Nutr, U. Minn. http://www.uwrf.edu/food-science/welcome.html Food Sci & Technol, U. Wisc. River Falls http://www.nysaes.cornell.edu:80/fst/index.html Food Sci & Technol, Cornell http://www.foodsci.purdue.edu/ Purdue Food Sci home page http://gnv.ifas.ufl.edu/ U. Florida, Food & Agr Sci http://ace.acadiau.ca/science/nutr/home.html Acadia U, Nutr & Food Sci gopher://bluehen.ags.udel.edu:71/hh/.recruit/AgriculturalSci.html U Delaware, Coll. Agr. Sci. http://ag.arizona.edu:80/NSC/ Nutritional Sci. at Arizona http://gallus.tamu.edu/nutr/nutr.html Texas A&M, Fac. Nutr. Good grief, enough of the list already, eh? (Note the Canadian "eh?"!) I'll wait for the FAQ to see about guidelines (e.g. how broad will this group be, e.g. include "nutrition" or is that better in a different group?). Len Steele (len.steele@ualberta.ca) From oahu67@msn.fullfeed.com Sat May 27 11:13:53 EDT 1995 Article: 16 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!spool.mu.edu!uwm.edu!uwvax!fullfeed!kanaka.msn.fullfeed.com!user From: oahu67@msn.fullfeed.com (Ken Smith) Newsgroups: sci.bio.food-science Subject: Biotechnology and food Date: Thu, 25 May 1995 18:44:59 -0500 Organization: Image Nation Lines: 12 Message-ID: NNTP-Posting-Host: kanaka.msn.fullfeed.com Dr. Tom Zinnen of the University of Wisconsin is employed by that university and its extensionwing to do public education on biotechnology and food. He helps teachers and extension people learn how and what to teach the public. His home page on the Web is http://www.wisc.edu:80/biotech_ed/ Dr. Zinnen also has available a two-sided full-color large poster on biotechnology in food, at minimal cost. You can download an Adobe Arcobat file of the poster from http://wisdom.uwex.edu:80/~cepubs/ncr570.pdf.html Dr. Zinnen's home page also contains a link where you can download an Acrobat reader for whatever operating system you have. -- My home page is http://www.msn.fullfeed.com:80/oahu67/homepage.html From jcooper@usa.net Sat May 27 15:46:59 EDT 1995 Article: 18 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!usc!math.ohio-state.edu!magnus.acs.ohio-state.edu!csn!earth.usa.net!port2.den1-annex.usa.net!jcooper From: jcooper@usa.net (Joel Cooper) Newsgroups: sci.bio.food-science Subject: new health magazine on the web Date: Sat, 27 May 1995 11:02:35 Organization: The Medical Reporter Lines: 28 Message-ID: NNTP-Posting-Host: port2.den1-annex.usa.net X-Newsreader: Trumpet for Windows [Version 1.0 Rev A] The Medical Reporter, a new health magazine on the world wide web, is available at: http://www.dash.com/netro/nwx/tmr/tmr0595/tmr0595.html (May 1995 issue) http://www.dash.com/netro/nwx/tmr/tmr0495/tmr0495.html (April 1995 issue) The magazine covers general medical/healthcare topics for men, women, and children, as well as mental health subjects. Access is free to all. Hope to have you visit. With very best regards, Joel R. Cooper Editor-in-Chief The Medical Reporter jcooper@medreport.com Joel R. Cooper The Medical Reporter/Joel R. Cooper Creative Services Medical & Healthcare writing, editing and reporting P.O. Box 370314 Denver, CO 80237 Telephone: (303) 337-6299; FAX: (303) 337-9201 From szsvinct@reading.ac.uk Sat May 27 15:48:08 EDT 1995 Article: 19 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunsite.doc.ic.ac.uk!sunews!news From: Julian FV Vincent Newsgroups: sci.bio.food-science Subject: Texture Date: 26 May 1995 14:52:53 GMT Organization: University of Reading, U.K. Lines: 11 Message-ID: <3q4q05$lac@susscsc1.rdg.ac.uk> NNTP-Posting-Host: sapc42.reading.ac.uk Good to see this group. My interests border on materials science, so one of the areas I've been working in over the last 10 years or so is food texture. We have done lots on texture of vegetables, quite a lot on apples, have just finished 3 years on wheat and are currently researching the origin of crispness. All the time we are using the concepts of materials science (in particular, fracture mechanics) and have, I'm afraid, no time for texturometers, penetrometers and the like. So vegetables are understood from the level of cell wall mechanics and up; with crispness we are looking at aspects of brittle fracture mechanics and Griffith critical flaws, etc. Anyone want to take a real _rational_ look at this subject? From jralphb@easynet.co.uk Sun May 28 23:42:56 EDT 1995 Article: 20 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (jralphb) Newsgroups: sci.bio.food-science Subject: Re: The very first post -FAQAFS Date: Sun, 28 May 1995 05:36:52 GMT Organization: Institute of Food Science & Technology Lines: 31 Message-ID: <3q860e$7ap@news.easynet.co.uk> References: <3q0sbr$5i@vixen.cso.uiuc.edu> Reply-To: jralphb@easynet.co.uk NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Free Agent v0.55 zemser@uxa.cso.uiuc.edu (Rachel Zemser ) wrote: >This is the first official post to the new sci.bio.food-science. >In a few days I will start working on the FAQAFS (Frequently asked questions >about food science) if anyone would like to help out, please let me know. >Rachel Zemser >zemser@uxa.cso.uiuc.edu Congratulations to Rachel on successfully setting up sci.bio food-science newsgroup, a great achievement and valuable new resource. Many FAQAFS already exist on the Internet. Another new food science and technology resource since 2 May, the WWW home page of the Institute of Food Science & Technology (IFST) is at the heart of a web of many linked pages. They include pages dealing with numerous aspects of food science and technology as a subject and as a profession, including standards of competence, standards of ethical integrity, careers, hot topics, information about IFST, and 51 FAQ about food science and technology, grouped under the headings of Food and Nutrition, Food Safety, Additives and Packaging, and Science and Food. Visit the IFST home pages at http://www.easynet.co.uk/ifst/ J Ralph Blanchfield Webmaster, IFST jralphb@easynet.co.uk From jralphb@easynet.co.uk Sun May 28 23:45:18 EDT 1995 Article: 21 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (jralphb) Newsgroups: sci.bio.food-science Subject: Re: The very first post -FAQAFS Date: Sun, 28 May 1995 05:37:12 GMT Organization: Institute of Food Science & Technology Lines: 31 Message-ID: <3q8613$7ap@news.easynet.co.uk> References: <3q0sbr$5i@vixen.cso.uiuc.edu> Reply-To: jralphb@easynet.co.uk NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Free Agent v0.55 zemser@uxa.cso.uiuc.edu (Rachel Zemser ) wrote: >This is the first official post to the new sci.bio.food-science. >In a few days I will start working on the FAQAFS (Frequently asked questions >about food science) if anyone would like to help out, please let me know. >Rachel Zemser >zemser@uxa.cso.uiuc.edu Congratulations to Rachel on successfully setting up sci.bio food-science newsgroup, a great achievement and valuable new resource. Many FAQAFS already exist on the Internet. Another new food science and technology resource since 2 May, the WWW home page of the Institute of Food Science & Technology (IFST) is at the heart of a web of many linked pages. They include pages dealing with numerous aspects of food science and technology as a subject and as a profession, including standards of competence, standards of ethical integrity, careers, hot topics, information about IFST, and 51 FAQ about food science and technology, grouped under the headings of Food and Nutrition, Food Safety, Additives and Packaging, and Science and Food. Visit the IFST home pages at http://www.easynet.co.uk/ifst/ J Ralph Blanchfield Webmaster, IFST jralphb@easynet.co.uk From matchett@holly.colostate.edu Sun May 28 23:45:19 EDT 1995 Article: 22 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!purdue!yuma!slip121x.slip.colostate.edu!user From: matchett@holly.colostate.edu (J. R. Matchett) Newsgroups: sci.bio.food-science,rec.food.cooking Subject: paxx? Date: Sat, 27 May 1995 16:49:38 -0600 Organization: Colorado State University Lines: 6 Message-ID: NNTP-Posting-Host: slip121x.slip.colostate.edu Xref: bigblue.oit.unc.edu sci.bio.food-science:22 rec.food.cooking:142200 What is paxx? It seems to be in everything from bread to groud beef lately. Please e-mail me a response as I don't normally read this group. Thanks in advance :-) -J.R. From c524485@showme.missouri.edu Sun May 28 23:45:20 EDT 1995 Article: 23 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!news.missouri.edu!mizzou-ts7-14 From: c524485@showme.missouri.edu (Daniel C. Armstrong) Newsgroups: sci.bio.food-science Subject: Sucrose Polyesters Date: Fri, 26 May 95 17:09:53 GMT Organization: University of Missouri Lines: 10 Distribution: world Message-ID: <3q55i3$s49@news.missouri.edu> NNTP-Posting-Host: mizzou-ts7-14.missouri.edu X-Newsreader: News Xpress Version 1.0 Beta #2 Does anyone have any information on WHERE there is any research going on regarding sucrose (or other carbohydrate) polyesters, with regard to complete fat replacement? I am a MS student interested in a school for my PhD that has any research involving sucrose polyesters. Thanks! Dann Food Science and Human Nutrition University of Missouri-Columbia From bgray@connix.com Sun May 28 23:45:21 EDT 1995 Article: 24 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.ultranet.com!news.sprintlink.net!connix.com!bgray From: bgray@connix.com (Brian Gray) Newsgroups: sci.bio.food-science Subject: Canned food Date: 28 May 1995 04:09:12 GMT Organization: Connix - The Connecticut Internet Exchange Lines: 11 Message-ID: <3q8t18$neq@comet.connix.com> NNTP-Posting-Host: comet.connix.com X-Newsreader: TIN [version 1.2 PL2] How long can canned food be kept good for? I've gotten answeres from 2 years to forever. What other long-term storage of food is the best? Hope this is the right newsgroup for this.. Thankx -Bri bgray@connix.com From rvdenker@allserv.rug.ac.be Sun May 28 23:45:22 EDT 1995 Article: 25 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove) Newsgroups: sci.bio.food-science Subject: E-BED Date: 28 May 1995 12:33:33 GMT Organization: University of Ghent, Belgium Lines: 8 Message-ID: <3q9qit$ijg@infoserv.rug.ac.be> NNTP-Posting-Host: allserv.rug.ac.be X-Newsreader: TIN [version 1.2 PL2] -- Rik Vandenkerckhove Rik.Vandenkerckhove@rug.ac.be Universiteit Gent Vakgroep Analytische Scheikunde Elektrochemie From rvdenker@allserv.rug.ac.be Sun May 28 23:45:23 EDT 1995 Article: 26 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove) Newsgroups: sci.bio.food-science Subject: E-BED : (E)1,4-diamino,2-butene Date: 28 May 1995 12:40:38 GMT Organization: University of Ghent, Belgium Lines: 18 Message-ID: <3q9r06$ijg@infoserv.rug.ac.be> NNTP-Posting-Host: allserv.rug.ac.be Keywords: E-BED, University of Glasgow, (E)1,4-diamino-2-butene. X-Newsreader: TIN [version 1.2 PL2] Greetings, I'm looking for all possible information on the use and production of E-BED or (E)1,4-diamino-2-butene. I know it's been used as a fungicide in fodder. It is developed at the University of Glasgow and distributed by the British Technology Group ltd. Thanks. -- Rik Vandenkerckhove Rik.Vandenkerckhove@rug.ac.be Universiteit Gent Vakgroep Analytische Scheikunde Elektrochemie From jralphb@easynet.co.uk Sun May 28 23:45:24 EDT 1995 Article: 27 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!purdue!haven.umd.edu!news.umbc.edu!eff!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (J Ralph Blanchfield) Newsgroups: sci.bio.food-science Subject: Re New Health Magazine on the Web Date: Mon, 29 May 1995 00:43:44 GMT Organization: Easynet Ltd Lines: 13 Message-ID: <3qa97h$ar6@news.easynet.co.uk> NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Free Agent v0.55 Have visited April and May issues of Medical Reporter, and particularly noted the Letter from the Editor in the former. That letter and the contents strongly suggest that newsgroup sci.bio.food science is an inappropriate newsgroup on which to promote that Web site and magazine. sci.med would be the proper place. Regards Ralph Food Science, Food Technology & Food Law Consultant From ml451@lu.erisoft.se Mon May 29 21:45:51 EDT 1995 Article: 28 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunic!sunic.sunet.se!erinews.ericsson.se!antares.lu.erisoft.se!lu!ml451 From: ml451@lu.erisoft.se (Mikael Larsson) Newsgroups: sci.bio.food-science Subject: Q:Literature on taste Date: 29 May 1995 11:28:30 GMT Organization: Erisoft AB, Sweden Lines: 18 Message-ID: <3qcb4u$95m@antares.lu.erisoft.se> NNTP-Posting-Host: deneb.lu.erisoft.se X-Newsreader: TIN [version 1.2 PL2] Dear fellow s.b.f'ers, I am looking for good literature on the physiology of taste. I am aware of that taste is a very individual thing. I am pretty sure, however, that there are some common principles for the sensation of taste for all people. In particular, I am interested in the interaction of various substances to form a net taste sensation. Non-linear effects would also be of interest. The influence of temperature, appetite etc. on the sensitivity of the taste sensors would also be interesting topics. Please reply by email to: Mikael.Larsson@lu.erisoft.se. Thanks in advance, Mikael Larsson From pking@idirect.com Mon May 29 21:45:52 EDT 1995 Article: 29 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!uunet!fonorola!news.compulink.com!not-for-mail Newsgroups: sci.bio.food-science From: pking@idirect.com (Paul King) Subject: Fish Oils/Computer Programming Message-ID: Date: 29 May 95 02:10:44 GMT X-Newsreader: Forte Free Agent v0.46 X-Nntp-Posting-Host: fate.idirect.com Lines: 9 I am pleased to see this group. I have a B. Sc. in general food science, and am interested in fish oils, particularly n-3 fatty acids. I am also interested developing ideas for the application of computer programming in the area of Food Science. If there are people out there who wish to discuss these areas, as well as possible research areas in these fields, I would be pleased to discuss these things. Paul King From pking@idirect.com Mon May 29 21:45:53 EDT 1995 Article: 30 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!fonorola!news.compulink.com!not-for-mail Newsgroups: sci.bio.food-science From: pking@idirect.com (Paul King) Subject: Re: The very first post Message-ID: Date: 29 May 95 03:52:27 GMT References: <3q0sbr$5i@vixen.cso.uiuc.edu> X-Newsreader: Forte Free Agent v0.46 X-Nntp-Posting-Host: chaos.idirect.com Lines: 19 zemser@uxa.cso.uiuc.edu (Rachel Zemser ) wrote: >This is the first official post to the new sci.bio.food-science. >In a few days I will start working on the FAQAFS (Frequently asked questions >about food science) if anyone would like to help out, please let me know. I would be glad to help out. ... Do you have some questions of your own you would like to work on? If not, I could think of some questions myself. Like how to represent nomenclature on the net. Acceptable, and/or commonly-used abbreviations, and so on. Looks like we would have to aggree on much of this by correspondence. >Rachel Zemser >zemser@uxa.cso.uiuc.edu Paul pking@idirect.com From rherff@netaxs.com Mon May 29 21:45:54 EDT 1995 Article: 31 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!math.ohio-state.edu!uwm.edu!msunews!netnews.upenn.edu!netaxs.com!rherff From: rherff@netaxs.com (Ron Herff) Newsgroups: sci.bio.food-science Subject: Negative Calories Date: 28 May 1995 19:58:42 GMT Organization: Philadelphia's Complete Internet Provider Lines: 5 Message-ID: <3qakli$ba@netaxs.com> NNTP-Posting-Host: unix5.netaxs.com X-Newsreader: TIN [version 1.2 PL2] I heard that some food require more calories to digest than the food provides. This means that, in effect, these type of food have "negative" calories. Does anyone have any information on this subject. Thank in advance. From len.steele@ualberta.ca Mon May 29 21:45:55 EDT 1995 Article: 32 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!emf.emf.net!overload.lbl.gov!agate!library.ucla.edu!unixg.ubc.ca!news.bc.net!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user From: len.steele@ualberta.ca (Len Steele) Newsgroups: sci.bio.food-science Subject: Re: The very first post -FAQAFS Date: 29 May 1995 14:20:30 GMT Organization: Agr, Food & Nutr Sci Lines: 18 Message-ID: References: <3q0sbr$5i@vixen.cso.uiuc.edu> <3q860e$7ap@news.easynet.co.uk> NNTP-Posting-Host: sunshine.afns.ualberta.ca In article <3q860e$7ap@news.easynet.co.uk>, jralphb@easynet.co.uk wrote: ... Many FAQAFS already exist on the Internet. Another new food science and technology resource since 2 May, the WWW home page of the Institute of Food Science & Technology (IFST) is at the heart of a web of many linked pages... Visit the IFST home pages at http://www.easynet.co.uk/ifst/ Thanks to J Ralph Blanchfield (Webmaster, IFST; jralphb@easynet.co.uk) for this information. I see that http://library2.dfp.csiro.au/fdnet.htm (the first listed resource in my "Greetings" list) has entered your web site and marked it as "new" (***). David K. MacKinnon (PEI Food Technol. Center) may be setting up a web page, with links--if he does, no doubt we will see a posting in this newsgroup (meanwhile the csiro and ifst pages likely link to many/most of the "interesting sites"). Len Steele (len.steele@ualberta.ca) From dubinse@dunx1.ocs.drexel.edu Mon May 29 21:45:57 EDT 1995 Article: 33 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!agate!dog.ee.lbl.gov!overload.lbl.gov!emf.emf.net!news.uoregon.edu!vixen.cso.uiuc.edu!uwm.edu!msunews!netnews.upenn.edu!news.drexel.edu!dunx1.ocs.drexel.edu!not-for-mail From: dubinse@dunx1.ocs.drexel.edu (Dr. Stephen Dubin) Newsgroups: sci.bio.food-science Subject: Re: Negative Calories Date: 28 May 1995 18:56:01 -0400 Organization: Drexel University Lines: 18 Message-ID: <3qav21$80o@dunx1.ocs.drexel.edu> References: <3qakli$ba@netaxs.com> NNTP-Posting-Host: dunx1.ocs.drexel.edu I recall that when I took physics II, I learned about the heat of fusion. According to that concept, water (in the form of ice) requires 80 calories per gm to make the transition from frozen to liquid state. I knew that a pound of ugly fat is worth about 3500 calories ; so, by simple division, I determined that I would need to melt 43.8 gm of ice to lose a pound of excess body fat. This seemed much easier than diet or exercise so I weighed three ice cubes (50 gm) and prepared to tuck them into convenient body orifices for melting. To my chagrin, I learned that food energy is measured in *LARGE* calories (1 large calorie = 1000 small calories), while the physics II calories are small calories. Faced with the task of melting 48 kg of ice with my body warmth, I abondoned the idea. -- | Stephen Dubin VMD, PhD | | | Biomedical Engineering & Science Institute | Phone: 215-895-2219 | | Drexel University, Philadelphia PA 19104 | Fax: 215-895-4983 | | email: dubinse@duvm.ocs.drexel.edu | | From rob-l@mars.superlink.net Mon May 29 21:45:58 EDT 1995 Article: 34 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!earth.superlink.net!mars!rob-l From: rob-l@mars.superlink.net (Rob-L) Newsgroups: sci.bio.food-science Subject: Synthetic foods Date: 27 May 1995 13:23:30 GMT Organization: SuperNet, Inc., NJ, USA (908-828-8988) Lines: 6 Message-ID: <3q794i$5p2@earth.superlink.net> NNTP-Posting-Host: mars.superlink.net X-Newsreader: TIN [version 1.2 PL2] Foods can be compounded from refined food components, but what efforts have been made to produce food from materials that are not edible by humans? Do we know enough about nutrition to design complete diets from scratch? (that is, by specifying and knowing each and every chemical component) From rob-l@mars.superlink.net Mon May 29 21:45:59 EDT 1995 Article: 35 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!earth.superlink.net!mars!rob-l From: rob-l@mars.superlink.net (Rob-L) Newsgroups: sci.bio.food-science Subject: Re: Canned food Date: 28 May 1995 19:47:55 GMT Organization: SuperNet, Inc., NJ, USA (908-828-8988) Lines: 9 Message-ID: <3qak1b$fdt@earth.superlink.net> References: <3q8t18$neq@comet.connix.com> NNTP-Posting-Host: mars.superlink.net X-Newsreader: TIN [version 1.2 PL2] Brian Gray (bgray@connix.com) wrote: : How long can canned food be kept good for? I've gotten answeres from : 2 years to forever. What other long-term storage of food is the best? : The dog food I just bought has a "Best Before" date about 16 months from now stamped on top, FWIW. From ABDU35A@prodigy.com Mon May 29 21:46:00 EDT 1995 Article: 36 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!solaris.cc.vt.edu!swiss.ans.net!prodigy.com!usenet From: ABDU35A@prodigy.com (Kevin Finnie) Newsgroups: sci.bio.food-science Subject: Food Patents Date: 29 May 1995 18:47:43 GMT Organization: Prodigy Services Company 1-800-PRODIGY Lines: 9 Distribution: world Message-ID: <3qd4sf$110c@usenetw1.news.prodigy.com> NNTP-Posting-Host: inugap4.news.prodigy.com X-Newsreader: Version 1.2 I have an interest in searching for European patents and applications with the broad subject of . I have a service that will do this but they don't know the classes to search. For US patents it is easy. All come under class 426. Does anyone out there know the classes for European patents? Kevin Finnie abdu35a@prodigy.com From vpnsgva@flood.xnet.com Mon May 29 21:46:02 EDT 1995 Article: 37 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!xnet!vpnsgva From: vpnsgva@flood.xnet.com (Vijay Sharma) Newsgroups: sci.bio.food-science Subject: job wanted in Chicago Date: 29 May 1995 04:34:09 GMT Organization: XNet - A Full Service Internet Provider - (708) 983-6064 Lines: 1 Message-ID: <3qbis1$ruh@flood.xnet.com> NNTP-Posting-Host: monsoon.xnet.com X-Newsreader: TIN [version 1.2 PL2] From stewart@bud.peinet.pe.ca Mon May 29 21:46:03 EDT 1995 Article: 38 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!news.unb.ca!cycor.ca!cycor.ca!not-for-mail From: stewart@bud.peinet.pe.ca (Paul Stewart) Newsgroups: sci.bio.food-science Subject: ginseng processing? Date: 29 May 1995 09:25:34 -0400 Organization: PEINet, Charlottetown, Prince Edward Island, Canada Lines: 21 Sender: stewart@cycor.ca Distribution: world Message-ID: <3qcefu$93k@bud.peinet.pe.ca> NNTP-Posting-Host: bud.peinet.pe.ca I have been researching ginseng for some years now, and am gathering info on the following topics: -post-harvest processing -stratification of seed -embryo and root tissue culture -value-added products -extraction technology -wild cultivation -MAP of fresh root -plant waste uses (leaves) I am currently interested in utilizing the American species (Panax quinquefolia) to process as "red ginseng" and am attempting to discover the types of herbs and fungi used in its fermentation, as well as develop methods of simple extraction. Our province is fast becoming a significant producer of the cultivated type. I would like to correspond, informally or scientifically, with anyone interested in these or related topics. ABIOGEN c/o Paul Stewart RR #2 Vernon Bridge Prince Edward Island CANADA C0A 2E0 stewart@cycor.ca From MikeW@Mindlink.bc.ca Tue May 30 23:05:09 EDT 1995 Article: 39 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!agate!news.mindlink.net!line05.pm1.nwm.mindlink.net!user From: MikeW@Mindlink.bc.ca (Michael.Wong) Newsgroups: sci.bio.food-science Subject: Noodle Manufacturing Date: 30 May 1995 11:40:42 GMT Organization: MIND LINK! Communications Corp. Lines: 8 Message-ID: NNTP-Posting-Host: line05.pm1.nwm.mindlink.net Does anyone in this group know of where one could get information on the finer points of manufacturing oriental noodles? I have looked everywhere and have come up with very little information. At this point I am not ready to purchase a factory to get some detailed information yet. Thanks for any leads. Regards MikeW From erix.schokker@zuivel.lmt.wau.nl Tue May 30 23:05:11 EDT 1995 Article: 40 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!EU.net!sun4nl!news.nic.surfnet.nl!news.wau.nl!usenet From: erix schokker Newsgroups: sci.bio.food-science,bionet.molbio.proteins,sci.bio,sci.bio.technology,sci.eng.chem,sci.bio.microbiology,sci.agriculture,fj.sci.bio,fj.sci.chem Subject: ?temp.dependance of Michaelis const./enzyme inhibition? 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AQAAAAAAAAAAEAAAAgAAAAEAAAD+////AAAAAAAAAAD///////////////////////////// //////////////////////////////////////////////////////////////////////// //////////////////////////////////////////////////////////////////////// //////////////////////////////////////////////////////////////////////// //////////////////////////////////////////////////////////////////////// //////////////////////////////////////////////////////////////////////// //////////////// From rgs@interaccess.com Tue May 30 23:05:12 EDT 1995 Article: 41 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsjunkie.ans.net!interaccess!nwchi-d114.net.interaccess.com!user From: rgs@interaccess.com (Rich3rd) Newsgroups: sci.bio.food-science Subject: Re: Negative Calories Date: Tue, 30 May 1995 02:23:35 -0600 Organization: Critical Mass Productions Lines: 18 Message-ID: References: <3qakli$ba@netaxs.com> NNTP-Posting-Host: nwchi-d114.net.interaccess.com In article <3qakli$ba@netaxs.com>, rherff@netaxs.com (Ron Herff) wrote: > I heard that some food require more calories to digest than the food > provides. This means that, in effect, these type of food have "negative" > calories. Does anyone have any information on this subject. Thank in advance. There are some foods, such as pickles or celery, which have a very low Kcal count. Your average stalk of celery has 3-5 Kcal, which you could conceivably burn off by the mere act of chewing that celery. On the other hand, you burn one or two Kcal per minute just sitting on your butt doing nothing. Metabolism of eating (the whole process, from chewing to elimination of waste) makes up about 10% of your total caloric expenditure. You would probably have to eat a truckload of celery a day to even make a dent in this figure. But if we could just figure out how to make a good-tasting chocolate cake out of nothing but celery and pickles, we'd have it made... - Rich3rd From moflarkin@harpo.acc.iit.edu Tue May 30 23:05:14 EDT 1995 Article: 42 of sci.bio.food-science Path: bigblue.oit.unc.edu!concert!gatech!willis.cis.uab.edu!news.ecn.bgu.edu!chicagokent.kentlaw.edu!news.acc.iit.edu!usenet From: moflarkin@harpo.acc.iit.edu (John W. Larkin) Newsgroups: sci.bio.food-science Subject: Re: Canned food Date: Tue, 30 May 1995 22:59:56 GMT Organization: Illinois Institute of Technology Lines: 39 Message-ID: <3qg8ap$t2h@harris.acc.iit.edu> References: <3q8t18$neq@comet.connix.com> <3qak1b$fdt@earth.superlink.net> NNTP-Posting-Host: 192.41.245.178 X-Newsreader: Forte Free Agent v0.55 rob-l@mars.superlink.net (Rob-L) wrote: >Brian Gray (bgray@connix.com) wrote: >: How long can canned food be kept good for? I've gotten answeres from >: 2 years to forever. What other long-term storage of food is the best? >: > >The dog food I just bought has a "Best Before" date about 16 months from >now stamped on top, FWIW. With the understanding the the canned food product was produced in such a way as to render it commercially sterial - as long as the food product is stored at typical storage conditions for that product and the hermitic seal has not been broken, the food product will never become a possible public health hazard. Now this doesn't mean that the food product is any good, there will be a number of quality issues that will need to be taken into consideration. The two keys here are that the product is stored under normal conditions and the can is not damaged. The normal storage conditions is necessary becasue a canned food product is not processed in such a way as to destroy all bacteria. Many thermo-duric bacteria will survive the process and may grow when the product is stored at elevated temp. When the bacteria grow it will ruin the food product, but there will not be a possible public health hazard. The can seal is critical, because if it is broken the commercially sterial enviornment will no longer be there and the food product can become contaminated and the possibility of pathogenic bacteria growing exists. The is no real defined number of years that a food product can be stored and still consummed because of the numerous different conditions the can can be stored in, but two to three years would be about the extent of what I would want to let a can sit before being eated. John W. Larkin (MOFLARKIN@HARPO.ACC.IIT.EDU) 366 Meadow Green Dr. (Home Ph. 708-305-9012) Naperville, IL 60565 (Work Ph. 708-728-4131) From a.wu@worldnet.att.net Wed Apr 3 22:05:20 EST 1996 Article: 2121 of sci.bio.food-science Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm From: Alex Wu Newsgroups: sci.bio.food-science Subject: Re: Nutrients in pureed food? Date: Tue, 19 Mar 1996 17:02:01 -0500 Organization: AT&T WorldNet Services Lines: 15 Message-ID: <314F2ED9.F2C@worldnet.att.net> References: <314e11d1.4f9e@worldnet.att.net> <4in7um$1244@usenetp1.news.prodigy.com> NNTP-Posting-Host: 118.middletown-2.va.dial-access.att.net Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0GoldB1 (Win95; I) To: Rich Mateles Rich Mateles wrote: > > Some vitamins can be lost through oxidation accelerated by the > incorporation of air during blending. Others can be lost through > eznymatic means if the food is not blanched or cooked. Otherwise, > availability of nutrients will be slightly increased by pureeing. But > the effect is small, and why bother? (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, and soups,..,etc. It sounded rather nice from their "report". They are promoting puree fresh foods and getting more available nutrients out of the food. I believe what you said makes a lot of sense. I wonder if there is any comparison been made for this? ( Increased availablity vs loss of vitamin during processing.) Thanks again. Mei-Tien From a.wu@worldnet.att.net Wed Apr 3 22:05:24 EST 1996 Article: 2122 of sci.bio.food-science Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm From: Alex Wu Newsgroups: sci.bio.food-science Subject: Re: Nutrients in pureed food? Date: Tue, 19 Mar 1996 17:03:03 -0500 Organization: AT&T WorldNet Services Lines: 15 Message-ID: <314F2F17.1ED@worldnet.att.net> References: <314e11d1.4f9e@worldnet.att.net> <4in7um$1244@usenetp1.news.prodigy.com> NNTP-Posting-Host: 118.middletown-2.va.dial-access.att.net Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0GoldB1 (Win95; I) Rich Mateles wrote: > > Some vitamins can be lost through oxidation accelerated by the > incorporation of air during blending. Others can be lost through > eznymatic means if the food is not blanched or cooked. Otherwise, > availability of nutrients will be slightly increased by pureeing. But > the effect is small, and why bother? (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, and soups,..,etc. It sounded rather nice from their "report". They are promoting puree fresh foods and getting more available nutrients out of the food. I believe what you said makes a lot of sense. I wonder if there is any comparison been made for this? ( Increased availablity vs loss of vitamin during processing.) Thanks again. Mei-Tien From jhansen@sisnet.ssku.k12.ca.us Wed Apr 3 22:05:25 EST 1996 Article: 2123 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!csulb.edu!csus.edu!csusac!charnel.ecst.csuchico.edu!coatlique.cisnet.net!sisnet.ssku.k12.ca.us!mtshasta23.sisnet.ssku.k12.ca.us!user From: jhansen@sisnet.ssku.k12.ca.us (John Hansen) Newsgroups: sci.bio.food-science Subject: Question on tars and nicotines in tobacco Date: 19 Mar 1996 19:59:26 GMT Organization: Siskiyou County Office of Education Lines: 19 Message-ID: NNTP-Posting-Host: mtshasta23.sisnet.ssku.k12.ca.us X-Newsreader: Yet Another NewsWatcher 2.0.2 Hello I am a student in a physical science class at Mt. Shasta High School and am currently working on a science project that deals with determining the % tars and nicotines found in cigar, pipe and chew tobacco. Our school library has limited reference material that I could access. I also called the tobacco companies and did not even get a response. Perhaps you know something about tars and nicotines found in tobacco plants that you could share with me?. Ideally it would be nice to be able to put my hands on the actual % data that describes the amount of tars and nicotines in each type. My plan to test the results is to draw smoke from the burning tobacco source through pre-weighed cotton balls and then by measuring the difference in the cotton ball weight compared to the actual tobacco that burned, I should be able to calculate the % numbers my teacher demands. He is mean! Does this procedure sound OK to you? If there are holes in this procedure perhaps you can suggest modifications. I appreciate any help that you can provide. Thank you. Hillary From herman@nampak.co.za Wed Apr 3 22:05:25 EST 1996 Article: 2124 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!news.sprintlink.net!hermes.is.co.za!news From: herman@nampak.co.za Newsgroups: sci.bio.food-science Subject: Re: bottling garlic Date: 18 Mar 1996 11:35:21 GMT Organization: No organisation supplied Lines: 14 Message-ID: <4ijhpp$9bj@hermes.is.co.za> References: <4ij6j5$50l@hermes.is.co.za> NNTP-Posting-Host: 196.23.232.39 Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 1.22 (Windows; I; 16bit) To: jwf@osi.co.za Be careful with the bottling of garlic. I can not help you with the colour change problem, but would like to point out that there has been a case descibed somewhere of botulism asociated with bottled garlic. If the pH of the product exceeds 4.6, ensure that you heat process your jars to a minimum of Fo = 3 in the centre of the jar, and that your containers are hermetically sealed. Do not only take the pH of the oil, mince/liquify the garlic and measure the pH. Regards Herman herman@nampak.co.za From gullfoods@mail.global.co.za Wed Apr 3 22:05:26 EST 1996 Article: 2125 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!news.sprintlink.net!hermes.is.co.za!dodo.global.co.za!news From: gullfoods@mail.global.co.za (user) Newsgroups: sci.bio.food-science Subject: Processing method of mozzarella Date: Mon, 18 Mar 1996 22:07:45 GMT Organization: Global Internet access Lines: 3 Message-ID: <4ijr73$io@dodo.global.co.za> NNTP-Posting-Host: anx_30.global.co.za X-Newsreader: Forte Free Agent v0.55 Can anyone give info on processing method of Mozzarella cheese, specifically Mozzarella di Bufala From R.Shepherd@irl.cri.nz Wed Apr 3 22:05:27 EST 1996 Article: 2126 of sci.bio.food-science Newsgroups: sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!waikato!comp.vuw.ac.nz!HERMES!gordonl.grace.cri.nz!R.Shepherd From: R.Shepherd@irl.cri.nz (Rachel Shepherd) Subject: Re: brown sugar vs fake brown sugar Message-ID: Date: Wed, 20 Mar 1996 13:03:13 LOCAL References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com> <4iiet2$3t8@tuba.cit.cornell.edu> Organization: Industrial Research Limited X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #4] Lines: 54 In article <4iiet2$3t8@tuba.cit.cornell.edu> adrian@cam.cornell.edu (Adrian Mariano) writes: >From: adrian@cam.cornell.edu (Adrian Mariano) >Subject: Re: brown sugar vs syrup >Date: 18 Mar 1996 01:39:45 GMT >SHANAGLEN_TECHNOLOGY@msn.com (Frank van Doore) writes: >>As far as I understand, Brown sugar can either be the residue of the >>refining process or the first crysrtal form (also called RAW sugar). >>The refining of sugar starts with the cane juice being extracted from >>the cane. It is given a crude refining (mainly to remove large rocks >>and dead birds etc) and it is then crystallized. The resultant RAW >>sugar is brown in colour and this is sometimes called BROWN sugar. >>This sugar has all the wonderful contaminants of amino acids, dirt >>and extras goodness that comes from being a raw products. >> ... >>In the final analysis you are left with WHITE sugar, molasses and the >>sugar that could not be refined any further. This is true BROWN >>sugar. It contains, by nature of the refining process, molasses and >>any other contaminants that the mill couldn't sell elsewhere. >>So Brown sugar isn't white sugar that was dipped in syrup. But rather >>an impure form of the GOOD stuff.. >(From On Food and Cooking by Harold McGee) >[Brown sugar] is made by adding special syrups that have undergone the >ideal amount of browning to refined, redissolved sucrose. This >mixture is then again crystallized, and the fine molasses film, >instead of being washed off, is left on the crystals. The result is >pure sucrose crystals with a thin coating that gives them a >characteristic flavor, color and moistness. Truly "raw," unrefined >sugar contains soil, microbes and other contaminants and the FDA >classifies it as unfit for direct use in food. "Turbinado" sugar >which is edible is partly refined by being washing the initially >crystallized sucrose with steam in the centrifugre, but it is not >redissolved or treated further. Turbinado has much the same >composition as brown sugar. Brown sugar is soft and clingy because >its molasses film--whose glucose and fructose are more hygroscopic >than sucrose--contains about 35 times as much water as ordinary white >sugar. >In short, brown sugar is just white sugar that was dipped in syrup. Real brown sugar is a partially refined sugar. It has a wonderful and unique flavour. In flavour terms brown sugar is the 10 year old malt whiskey and white sugar is the industrial alcohol. The coated white sugar that is sold in the USA and elsewhere is a fake brown sugar designed to fill a market niche. (equivalent to adding brown colouring to industrial alcohol and calling it Bells??). From rcpj@panix.com Wed Apr 3 22:05:28 EST 1996 Article: 2127 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!panix!not-for-mail From: rcpj@panix.com (Pierre Jelenc) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: 19 Mar 1996 17:39:26 -0500 Organization: panix Lines: 17 Message-ID: <4ind2u$7g7@panix2.panix.com> References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> NNTP-Posting-Host: panix2.panix.com Xref: newz.oit.unc.edu misc.consumers:120089 sci.bio.food-science:2127 alt.usage.english:88101 alt.tv.commercials:8566 alt.food.sugar-cereals:1482 Dwight Ritums writes: > Is there some place in the world where 'paraffin' is a synonym for > 'kerosene'? It is the normal British word. > And if so, what word do they use for 'paraffin'? "Paraffin wax", which is chemically very sensible. Pierre -- Pierre Jelenc Know what's weird? Day by day nothing seems to rcpj@panix.com change, but pretty soon everything is different. pierre@nycbeer.org Calvin & Hobbes http://www.columbia.edu/~pcj1/ From ips@olympus.net Wed Apr 3 22:05:28 EST 1996 Article: 2128 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!nwnews.wa.com!nwfocus.wa.com!olympus.net!ptpm007.olympus.net!user From: ips@olympus.net (Steve O'Keefe) Newsgroups: sci.life-extension,sci.bio.food-science,sci.med.nutrition,bit.listserv.medlib-l Subject: Low Fat Cooking with Dr. Dean Ornish Date: Tue, 19 Mar 1996 14:37:27 -0700 Organization: News & Reviews Lines: 15 Message-ID: NNTP-Posting-Host: ptpm007.olympus.net Xref: newz.oit.unc.edu sci.life-extension:11956 sci.bio.food-science:2128 sci.med.nutrition:42697 bit.listserv.medlib-l:27875 Dr. Dean Ornish is the director of the Preventive Medicine Research Institute in Sausalito and the bestselling author of "Eat More, Weigh Less." His work has been featured on Bill Moyer's "Healing and the Mind" and on "Nova." His new book -- "Everyday Cooking" -- is the subject of a feature article in "Cook's Nook," a delicious web magazine located at: http://www.cook.books.com/ "Everyday Cooking" (HarperCollins, ISBN 0-06-017314-9) is built around 150 easy, low-fat recipes. The recipes are grouped into meals and presented by season (to take advantage of fresh foods). For those without web access, I'll send the two recipes featured in the Cook's Nook article if you send me e-mail with the subject line: "Send Ornish." From mordea@netcom.com Wed Apr 3 22:05:29 EST 1996 Article: 2129 of sci.bio.food-science Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Path: newz.oit.unc.edu!concert!rutgers!news.iag.net!news.math.psu.edu!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!newsstand.cit.cornell.edu!cornellcs!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!ix.netcom.com!netcom.com!mordea From: mordea@netcom.com (Mordea) Subject: Re: brown sugar vs syrup Message-ID: Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Organization: NETCOM On-line Communication Services (408 261-4700 guest) X-Newsreader: TIN [version 1.2 PL1] References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> Date: Tue, 19 Mar 1996 19:27:58 GMT Lines: 15 Sender: mordea@netcom23.netcom.com Xref: newz.oit.unc.edu misc.consumers:120106 sci.bio.food-science:2129 alt.usage.english:88109 alt.tv.commercials:8567 alt.food.sugar-cereals:1483 Polar (s.meric@ix.netcom.com) wrote: : "Cola gourmand" ??!! Talk about oxymorons! : Do you realize you can get the rust off metal by soaking it in (ugh) : Coke? And you can lighten your hair by putting lemon juice in it. Wonderful things, food acids. Mordea -- Note: _ALL_ flames will be ignored. ------- | X | You have new mail. ------- From tracy@austin.unimelb.edu.au Wed Apr 3 22:05:30 EST 1996 Article: 2130 of sci.bio.food-science Path: newz.oit.unc.edu!concert!rutgers!news.columbia.edu!sol.ctr.columbia.edu!news.msfc.nasa.gov!elroy.jpl.nasa.gov!swrinde!sgigate.sgi.com!nntp.coast.net!harbinger.cc.monash.edu.au!news.rmit.EDU.AU!news.unimelb.EDU.AU!tracy From: tracy@austin.unimelb.edu.au (Tracy Nero) Newsgroups: sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research Subject: Preliminary conference announcement Date: 20 Mar 1996 05:38:36 GMT Organization: Melbourne University, Victoria, Australia Lines: 55 Sender: tracy@gjok@austin.unimelb.edu.au (Tracy Nero) Distribution: world Message-ID: <4io5ks$1g6q@news.unimelb.EDU.AU> NNTP-Posting-Host: tango.austin.unimelb.edu.au Xref: newz.oit.unc.edu sci.agriculture:9802 sci.bio.food-science:2130 sci.bio.misc:2613 sci.edu:11728 sci.med.pharmacy:25167 sci.research:10452 Please excuse any cross posts. ROYAL AUSTRALIAN CHEMICAL INSTITUTE MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE "UP AND COMING RESEARCH IN AUSTRALIA" 8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria, Australia The conference will cover all aspects of medicinal and agricultural chemistry. Papers are invited for both lecture and poster sessions. The meeting will be held in conjunction with the ASCEPT pharmacology conference and some joint sessions will be organized. The conference will focus on students and new researchers, emerging research areas in medicinal and agricultural chemistry, and the interaction of medicinal chemists and pharmacologists. There will also be a symposium on research funding and the research/industry interface. Preliminary session topics include: o agrochemistry o toxins o anti-infectives o enzyme inhibitors o automated methods of synthesis and screening o glycobiology and glycochemistry o DNA and drugs o QSAR methods o medicinal chemistry teaching. Registration forms and details will be published later to this list and on our Web page. Enquiries to: Dr. Margaret Wong, Department of Applied Chemistry, Swinburne University of Technology, Hawthorn 3122 Victoria Ph: (03)9214-8542 Fax: (03)9819-0834 email: marg@chem1.chem.swin.edu.au or me. Tracy Tracy Nero, PhD Clinical Pharmacology and Therapeutics Unit, Dept. of Medicine, The University of Melbourne, Austin Campus, Austin and Repatriation Medical Centre, Heidelberg, 3084, Victoria, Australia tracy@austin.unimelb.edu.au Ph. 61 3 94965052 Fax 61 3 94593510 From jralphb@easynet.co.uk Wed Apr 3 22:05:30 EST 1996 Article: 2131 of sci.bio.food-science Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (J Ralph Blanchfield) Newsgroups: sci.bio.food-science Subject: Re: RE-freezing spaghetti sauce Date: Tue, 19 Mar 1996 19:32:04 GMT Organization: Consultant Lines: 57 Message-ID: <314f0afa.49269262@news.easynet.co.uk> References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za> <314de38d.0@news.palm.cri.nz> NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Agent .99d/16.182 On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy) wrote: > >You will be fairly (but not absolutely) safe. The problem bacteria fall into >two classes, Salmonella and Clostridia. The former are killed by boiling but >the toxin they produce is not inactivated, so once the bacteria have grown the >food can't be made fit to eat. Clostridia spores (their 'hibernating' form) >survive boiling but the toxin (VERY dangerous) does not. Sorry, Laurie, but this paragraph is confused. Salmonellae do _not_ produce toxin (whether heat resistant or otherwise). They cause food poisoning by being themselves infective. Moreover, food contaminated with salmonellae _can_ be made fit to eat. For example virtually all chickens are thus contaminated, and can be made fit to eat by cooking thoroughly. Neither clostridium botulinum micro-organisms nor their exo-toxins are easily destroyed by ordinary boiling. One danger is that repeated heating and cooling may well cause clostridial spores to germinate and the bacteria can start producing exo-toxin, which may then not be destroyed by mere reheating. > >Fortunately both groups of bacteria don't much like acid conditions, so if >your sauce had as much tomato as it should (!) the odds are in your favour. >If the sauce has been either very hot (60C+), frozen, or thawed but still >cold, and never warm for any period of time I'd happily use it again. Danger >signs when reheating the sauce: any odd smell, particularly sweetish-sickly, >and any 'fizzing' or gas production. Some tomatoes are on the borderline of safe pH regarding clostridia, and instances of clostridial food poisoning have occurred in tomato products. Dependent on the other ingredients of the spaghetti sauce, the pH may be above the safety margin for clostridia and some salmonellae. > >All of that said I'd have to agree with the above quoted comment; balance the >potential loss against the very small risk of lots of unhappy people. Not >knowing the food's precise history or your food-handling facilities, care etc, >I'd have to say use it yourself, but not for paying customers. If it's not >infected it should keep for many weeks. > >Laurie Kennedy That's a very big "if" Dump it. Regards to all Ralph ****************************************************************** J Ralph Blanchfield Food Science, Food Technology & Food Law Consultant Chair, IFST Member Relations & Services Committee Web Editor, Institute of Food Science & Technology IFST Web address: http://www.easynet.co.uk/ifst/ ****************************************************************** From jralphb@easynet.co.uk Wed Apr 3 22:05:31 EST 1996 Article: 2132 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (J Ralph Blanchfield) Newsgroups: sci.bio.food-science Subject: Re: Request for data Date: Wed, 20 Mar 1996 07:02:32 GMT Organization: Consultant Lines: 35 Message-ID: <314fad36.2386326@news.easynet.co.uk> References: <3146FAF6.3AA1@agip.it> NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Agent .99d/16.182 On Tue, 19 Mar 96 23:19:39 PDT, Avi Gordon wrote: > >In Article<3146FAF6.3AA1@agip.it>, write: >> Does anyone have in electronic format the table of the nutritional >> values for food? >> >> Thank you >> >> adm >There several databases for nutritional values of foods. If you want >addresses i can give you, but they are not free. > Hello All, Try the USDA searchable database of Nutrient Values at Regards Ralph ****************************************************************** J Ralph Blanchfield Food Science, Food Technology & Food Law Consultant Chair, IFST Member Relations & Services Committee Web Editor, Institute of Food Science & Technology IFST Web address: http://www.easynet.co.uk/ifst/ ****************************************************************** From tweek@netcom.com Wed Apr 3 22:05:32 EST 1996 Article: 2133 of sci.bio.food-science Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Path: newz.oit.unc.edu!concert!gatech!bloom-beacon.mit.edu!spool.mu.edu!daily-planet.execpc.com!news.sol.net!uniserve!van-bc!unixg.ubc.ca!info.ucla.edu!agate!howland.reston.ans.net!ix.netcom.com!netcom.com!moraga!tweek From: tweek@netcom.com (Reverend Tweek) Subject: Re: brown sugar vs syrup Message-ID: Sender: tweek@netcom19.netcom.com Organization: Our Lady of Perpetual Freedom References: <4icoh0$qn8@riscsm.scripps.edu> <4ikgp8$cel@its.hooked.net> <4in0ip$1t3@nnrp1.news.primenet.com> Date: Wed, 20 Mar 1996 16:00:26 GMT Lines: 11 Xref: newz.oit.unc.edu misc.consumers:120148 sci.bio.food-science:2133 alt.usage.english:88170 alt.tv.commercials:8571 alt.food.sugar-cereals:1484 Joe Myers wrote: > >The Brits do that a lot. In my MG owners manual, there's reference to >the "hood" (which is the convertable top) the "bonnet" (which is the >hood) the "boot" (which is the trunk) &tc. I think they do it because >they know it annoys us. You should have been around for opening night of "Boyz in the Bonnet." From cigolott@nbnet.nb.ca Wed Apr 3 22:05:32 EST 1996 Article: 2134 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!nntp.coast.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news From: cigolott@nbnet.nb.ca (Tom C.) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: 20 Mar 1996 13:36:52 GMT Organization: NBNet Lines: 66 Message-ID: <4ip1lk$1cbh@darwin.nbnet.nb.ca> References: <4icoh0$qn8@riscsm.scripps.edu><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com> NNTP-Posting-Host: stjhts01c49.nbnet.nb.ca X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta] Xref: newz.oit.unc.edu misc.consumers:120149 sci.bio.food-science:2134 alt.usage.english:88181 alt.tv.commercials:8572 alt.food.sugar-cereals:1485 In message <4ihcdm$kfd@panix2.panix.com> - rcpj@panix.com (Pierre Jelenc)17 Mar 1996 10:51:18 -0500 writes: + +Mark Israel writes: +> In a current TV ad for a frosted wheat cereal, the advertisers say +> that one of their competitors' frosted wheat cereals contains corn syrup, +> show a child saying "Syrup is for pancakes!", and go on to explain that +> *their* frosted wheat cereal has brown sugar inside. +> +> Since commercial "brown sugar" is (unbeknownst to many consumers and +> some dictionaries) just white sugar that's been dipped in molasses, and +> molasses is a syrup, isn't this false advertising? + +Chemically, molasses is _a_ syrup, i.e. a viscous aqueous solution of +carbohydrates; culinarily it is not "syrup". + +Molasses is what's left over when you've removed all the extractable +sucrose (or other simple sugar) from a natural source (mostly cane, but it +can be anything). Corn syrup is obtained by hydrolysis of corn starch, +and contains mostly fructose and glucose. (Maple syrup, of course, is just +the concentrated maple sap. It does not figure in the same picture.) + +Brown sugar is indeed white sugar with molasses added, as opposed to raw +sugar (turbinado, demerara, etc), which is crystallized before complete +purification and was not (still is not?) manufactured in the US. + +Candy sugar, much beloved of Belgian brewers, is white sugar crystallized +in large crystals after various degrees of caramelization. It is then +redissolved into a syrup for the brewery trade and sold as "liquid candy +sugar". + +As for "false advertising", isn't that a tautology? + +Pierre +-- +Pierre Jelenc Know what's weird? Day by day nothing seems to +rcpj@panix.com change, but pretty soon everything is different. +pierre@nycbeer.org Calvin & Hobbes + http://www.columbia.edu/~pcj1/ >From way back...."raw" sugar was banned, at least in Canada in the 70's.Why? Don't know about US regs. According to the news report, there are over 180 *active* ingredients in it, while at the same time not being able to identify them and being able to sell molases (the residual from sugar). Must have bin another marketing scam. Or nobody wants to have all those sugar eaters to be healthy (:-) regards tom c. From cigolott@nbnet.nb.ca Wed Apr 3 22:05:33 EST 1996 Article: 2135 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!nntp.coast.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news From: cigolott@nbnet.nb.ca (Tom C.) Newsgroups: sci.bio.food-science Subject: Re: brown sugar vs syrup Date: 20 Mar 1996 13:36:57 GMT Organization: NBNet Lines: 50 Message-ID: <4ip1lp$1cbh@darwin.nbnet.nb.ca> References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com> NNTP-Posting-Host: stjhts01c49.nbnet.nb.ca X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta] In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com (Frank van Doore)17 Mar 96 12:02:31 -0800 writes: + +As far as I understand, Brown sugar can either be the residue of the +refining process or the first crysrtal form (also called RAW sugar). + +The refining of sugar starts with the cane juice being extracted from +the cane. It is given a crude refining (mainly to remove large rocks +and dead birds etc) and it is then crystallized. The resultant RAW +sugar is brown in colour and this is sometimes called BROWN sugar. +This sugar has all the wonderful contaminants of amino acids, dirt +and extras goodness that comes from being a raw products. >From a crystalization process ?? +The next stage of the refining process redisolves the raw sugar and +concentrates it down. Each step removes some colour and those +wonderful contaminants. + You mean, it isn't treated with lime and bleaches to make it more white and more disolvable. Isn't this why white sugar is so popular...cause it disolves faster. BTW- at a museum, I once saw a sugar cone 1800's...the old folks scrapped the cone to add to their teas etc. +In the final analysis you are left with WHITE sugar, molasses and the +sugar that could not be refined any further. This is true BROWN +sugar. It contains, by nature of the refining process, molasses and +any other contaminants that the mill couldn't sell elsewhere. + +So Brown sugar isn't white sugar that was dipped in syrup. But rather +an impure form of the GOOD stuff.. Howsa bout white sugar sprayed with all the left overs...with dirt and everthing ie) molases +Regards, + +Frank van Doore. From cigolott@nbnet.nb.ca Wed Apr 3 22:05:34 EST 1996 Article: 2136 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!nntp.coast.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news From: cigolott@nbnet.nb.ca (Tom C.) Newsgroups: sci.bio.food-science Subject: Re: brown sugar vs syrup Date: 20 Mar 1996 13:36:59 GMT Organization: NBNet Lines: 50 Message-ID: <4ip1lr$1obt@darwin.nbnet.nb.ca> References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com> NNTP-Posting-Host: stjhts01c49.nbnet.nb.ca X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta] In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com (Frank van Doore)17 Mar 96 12:02:31 -0800 writes: + +As far as I understand, Brown sugar can either be the residue of the +refining process or the first crysrtal form (also called RAW sugar). + +The refining of sugar starts with the cane juice being extracted from +the cane. It is given a crude refining (mainly to remove large rocks +and dead birds etc) and it is then crystallized. The resultant RAW +sugar is brown in colour and this is sometimes called BROWN sugar. +This sugar has all the wonderful contaminants of amino acids, dirt +and extras goodness that comes from being a raw products. >From a crystalization process ?? +The next stage of the refining process redisolves the raw sugar and +concentrates it down. Each step removes some colour and those +wonderful contaminants. + You mean, it isn't treated with lime and bleaches to make it more white and more disolvable. Isn't this why white sugar is so popular...cause it disolves faster. BTW- at a museum, I once saw a sugar cone 1800's...the old folks scrapped the cone to add to their teas etc. +In the final analysis you are left with WHITE sugar, molasses and the +sugar that could not be refined any further. This is true BROWN +sugar. It contains, by nature of the refining process, molasses and +any other contaminants that the mill couldn't sell elsewhere. + +So Brown sugar isn't white sugar that was dipped in syrup. But rather +an impure form of the GOOD stuff.. Howsa bout white sugar sprayed with all the left overs...with dirt and everthing ie) molases +Regards, + +Frank van Doore. From jralphb@easynet.co.uk Wed Apr 3 22:05:35 EST 1996 Article: 2137 of sci.bio.food-science Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (J Ralph Blanchfield) Newsgroups: sci.bio.food-science Subject: Re: Please help with my research Date: Wed, 20 Mar 1996 09:59:46 GMT Organization: Consultant Lines: 30 Message-ID: <314fd63e.327792@news.easynet.co.uk> References: <4io9c1$37v@usenet6.interramp.com> NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Agent .99d/16.182 On 20 Mar 1996 06:42:09 GMT, milobay@interramp.com (Michael DeCastro) wrote: >Can you help with my research? > >My name is Baylee DeCastro. I’m a 7th grade student in San Francisco, >California. I’m appealing to you for help that only you may be able to >provide. Your participation is an extremely valuable part of my search for >knowledge. My English class has been assigned an I-Search Research Project. >My research topic is: What precautions must you take in becoming a >vegetarian? What consequences do you suffer if you do not take these >precautions? -- snip -- Hello Michael, An I-Search means looking for internet sites where the information can be found or links to such sites are indicated. See this newsgroup's FAQ 3/3. Regards Ralph ****************************************************************** J Ralph Blanchfield Food Science, Food Technology & Food Law Consultant Chair, IFST Member Relations & Services Committee Web Editor, Institute of Food Science & Technology IFST Web address: http://www.easynet.co.uk/ifst/ ****************************************************************** From LesCov@savtech.demon.co.uk Wed Apr 3 22:05:35 EST 1996 Article: 2138 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!savtech.demon.co.uk From: Leslie Coveney Newsgroups: sci.bio.food-science Subject: Measurement of Size of Rice Grain2 Date: Thu, 21 Mar 1996 09:11:14 GMT Organization: None Lines: 12 Message-ID: <192257470wnr@savtech.demon.co.uk> Reply-To: LesCov@savtech.demon.co.uk X-NNTP-Posting-Host: savtech.demon.co.uk X-Broken-Date: Thursday, Mar 21, 1996 09.11.14 X-Newsreader: Newswin Alpha 0.7 X-Mail2News-Path: disperse.demon.co.uk!post.demon.co.uk!savtech.demon.co.uk Does anyone have any knowledge on published or standard methods for the measurement of the size of rice grains. Also of any expert establishments in the UK. I imagine the options are microscopy or image analysis. Thanks in anticipation. Les Coveney, Savant. lescov@savtech.demon.co.uk From jralphb@easynet.co.uk Wed Apr 3 22:05:36 EST 1996 Article: 2139 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet From: jralphb@easynet.co.uk (J Ralph Blanchfield) Newsgroups: sci.bio.food-science Subject: BSE and CJD Date: Thu, 21 Mar 1996 11:21:10 GMT Organization: Consultant Lines: 303 Message-ID: <31513b7a.17614777@news.easynet.co.uk> NNTP-Posting-Host: jralphb.easynet.co.uk X-Newsreader: Forte Agent .99d/16.182 Hello All, There is still no direct scientific evidence linking BSE and CJD, or that BSE can be transmitted to humans.. However, ten cases of CJD have emerged over the past two years, and have been found by the CJD Surveillance Unit to exhibit unusual features, as follows 1. No shared risk factors suggesting a common risk factor. 2. The individuals were much younger than normal CJD cases, with an average age of 27.5 (cf usually over 63). 3. Duration of illness average 13 months (normally 6 months). 4. EEG electrical activity in the brain is not typical. 5. Although brain pathology is recognisable as CJD, the pattern was different from normal CJD, with large aggregates of prion protein plaques (the brain pathology pattern was, however, totally different >from that in the brains of BSE-affected cows). The Spongiform Encephalopathy Advisory Committee (SEAC) concludes "On current data and in the absence of any credible alternative the most likely explanation at present is that these cases are linked to exposure to BSE before the introduction of the SBO ban in 1989". Professor John Pattison, Chairman of SEAC has said "It is still just possible that we have found this because we looked for it more intensively than anyone else". (Personal comments Note that SBO is Specified Bovine Offals. If the SEAC "likely explanation" is correct, I would have expected the numbers emerging by now the very greatly in excess of 10). The SEAC is meeting again this weekend, and I expect the Institute of Food Science & Technology's (IFST) Position Statement on BSE to be updated next week to take account of newest developments. I append: the actual statement on 20 March by Stephen Dorrell, Secretary of State for Health; the statement on 20 March by the Chief Medical Officer; the statement on 20 March of SEAC. Regards Ralph >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 20 March 1996 DEPARTMENT OF HEALTH CJD AND PUBLIC HEALTH -- STEPHEN DORRELL STATEMENT Stephen Dorrell, Secretary of State for Health today made the following statement to the House of Commons; "With permission, Madam Speaker, I would like to make a Statement about the latest advice which the >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DEPARTMENT OF HEALTH 20 March 1996 CJD AND PUBLIC HEALTH -- STATEMENT BY THE CHIEF MEDICAL OFFICER Sir Kenneth Calman, Chief Medical Officer said today "The statement by Spongiform Encephalopathy Advisory Committee (SEAC) of the description of a new variant of CJD which has a distinct clinical and pathological appearance, is a cause for serious concern. While there is no direct evidence of a link between BSE and this new variant, pending further research I agree with SEAC that the most likely explanation is that these cases may be linked to exposure to BSE before the SBO ban in 1989. "I have always sought and followed the advice from the experts in this field, notably SEAC, and Ministers have always followed this advice. "While the theoretical risk has always been acknowledged, and the measures which have been introduced to control the spread in cattle, have had as their basis the reduction of any possible risk, these new findings are important. "They have a number of implications: -- these new findings suggest that there may have been an association between eating bovine products, which may have been contaminated by infected brain and spinal cord, and a risk of developing CJD before the introduction of measures in 1989. -- there remains, however, no scientific: evidence that BSE can be transmitted to man by beef. However, risk analysis suggests that even the likelihood of the extremely small risk of transmission increases when non-muscle parts from older cattle are eaten. It is essential therefore that the source and quality of beef is clear and that the public can he assured of these measures . -- current measures must be rigorously enforced. This is at the heart of the issue. SEAC will recommend that effective training measures should be introduced and consider this further. -- further research is urgently required and this will be funded. "For this reason it is considered that an additional measure, the de-boning of beef in specified plants with full supervision by the Meal Hygiene Service in cattle over 30 months of age should be introduced. This will significantly reduce the likelihood of extremely small risk of transmission from non-muscle parts of the carcass. These will be prevented from entering the food chain. This will be discussed further by SEAC "Meat or meat products on the shelf or in carcass form do not now to be removed or destroyed . "There is nothing to lead the Committee to change its advice on the safety of milk. It is considered to be safe. "The implications for the public who may be worried about contracting the disease have also been considered. At present the overall numbers are very small, but there is as yet no indication as to the likely numbers of patients who may contract the disease in the future. There is currently no clinical test for the disease and today all doctors will be contacted and given further background on the new information. "The question that will be asked is whether or not I will continue to eat beef. I will do as part of a varied arid balanced diet. The new measures and effective enforcement of existing measures will continue to ensure that the likely risk of developing CJD is extremely small.. "There is at present no evidence for age sensitivity and the scientific evidence for the risks of developing CJD in those eating meat in childhood has not changed as a result of these new findings. However, parents will be concerned about implications for their chiIdren. SEAC has been asked to provide specific advice on this issue. "Further discussion will take place over the next few days and additional measures may be considered in the future. As has been said before, should any new scientific evidence become available it will be communicated to the public as soon as possible." >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 20 March 1996 STATEMENT BY SPONGIFORM ENCEPHALOPATHY ADVISORY COMMITTEE The Spongiform Encephalopathy Advisory Committee have considered to cases of CJD which have occurred in people aged under 42 as recently identified by the CJD Surveillance Unit, Edinburgh. The Committee have concluded that the Unit has identified a previously unrecognised and consistent disease pattern, A review of patients' medical histories, genetic analysis to date and consideration of other possible causes, such as increased ascertainment, have failed to explain these cases adequately. This is cause for great concern. On current data and in the absence of any credible alternative the most likely explanation at present is that these cases are linked to exposure to BSE before the introduction of the SBO ban in 1989. CJD remains a rare disease and it is too early to predict how many further cases, if any, there will be of this new form. Continued surveillance is of the utmost importance and the Committee are actively seeking further data from both the UK and abroad to help assess the full significance of the Unit's findings. The Committee emphasised it is imperative that current measures to protect the public health are properly enforced and recommend constant supervision to ensure the complete removal of spinal cord. The Committee also recommend: a. that carcasses from cattle aged over 30 months must be deboned in licensed plants supervised by the Meat Hygiene Service and the trimmings must be classified as SBOs., b. a prohibition on the use of mammalian meat and bonemeal in feed for all farm animals, c. that HSE and ACPP, in consultation with SEAC should urgently review their advice in the light of these findings, d. that the Committee urgently consider what further research is necessary. The Committee does not consider that these findings lead it to revise its advice on the safety of milk. [f the recommendations set out above are carried out the Committee concluded that the risk from eating beef is now likely to be extremely small. ****************************************************************** J Ralph Blanchfield Food Science, Food Technology & Food Law Consultant Chair, IFST Member Relations & Services Committee Web Editor, Institute of Food Science & Technology IFST Web address: http://www.easynet.co.uk/ifst/ ****************************************************************** From Neotron@pn.itnet.it Wed Apr 3 22:05:37 EST 1996 Article: 2140 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dish.news.pipex.net!pipex!news.IT.net!news From: "Dr. Alessandro Fregni" Newsgroups: sci.bio.food-science Subject: Pirimiphos methyl Date: Thu, 21 Mar 1996 13:46:08 -0800 Organization: Neotron s.r.l. Lines: 6 Message-ID: <3151CE20.BF5@pn.itnet.it> NNTP-Posting-Host: gall009.pn.itnet.it Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0 (Win16; I) Hi, I work for a Chemical laboratory in Italy wich carries out pesticides analyses on foods. Someone told me that the Pyrimiphos methyl has been prohibited in the USA Is that true or not? Please answer me at this newsgroup or e-mail to: Neotron@pn.itnet.it Thanks From malcolm@mdhills.demon.co.uk Wed Apr 3 22:05:38 EST 1996 Article: 2141 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mdhills.demon.co.uk From: malcolm@mdhills.demon.co.uk (Malcolm Hills) Newsgroups: sci.bio.food-science Subject: Re: RE-freezing spaghetti sauce Date: Thu, 21 Mar 1996 18:55:16 GMT Organization: HB Environmental Health Consultants Lines: 24 Message-ID: <827434519.27546@mdhills.demon.co.uk> References: <4g2ia2$57@newsbf02.news.aol.com> <4gdgc8$1cb@falcon.ns.net> Reply-To: malcolm@mdhills.demon.co.uk NNTP-Posting-Host: mdhills.demon.co.uk X-NNTP-Posting-Host: mdhills.demon.co.uk X-Newsreader: Forte Free Agent 1.0.82 george erdosh wrote: >As long as the sauce hasn't been standing at room temperature for too >long, it should be perfectly safe to refreeze, thaw again, and refreeze >even several times. It is the growth of microorganism that is a concern >but in a tomato sauce with acid conditions chances are not great that >bacteria can survive in any significatn number. Besides, you will be >reheating the sauce anyway making it sterile. I have watched this small thread with interest. My opinions coincide with those of Mike Leblanc, whom I know is an Environmental Health Professional, like myself, What I am interested is however is what is the background of the other posters ie George, Laurie and KCB By the why Mike can you repost your home page address, thanks =========================== Malcolm Hills MCIEH malcolm@mdhills.demon.co.uk =========================== From cpereira@centroin.com.br Wed Apr 3 22:05:38 EST 1996 Article: 2142 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!news.inc.net!news.us.world.net!ns2.mainstreet.net!sloth.swcp.com!news.ironhorse.com!news.unisys.com.br!rjo02.embratel.net.br!raptor.centroin.com.br!usenet From: username@embratel.net.br (Username) Newsgroups: sci.bio.food-science Subject: fructose Date: 19 Mar 1996 02:15:24 GMT Organization: CentroIn Internet Provider Lines: 5 Message-ID: <4il5bs$d2u@raptor.centroin.com.br> Reply-To: cpereira@centroin.com.br NNTP-Posting-Host: du23.centroin.com.br X-Newsreader: WinVN 0.92.6 Hello! Do anyone know a synthetic process (not fermentation) to do d-fructose from sucrose or glucose? thanks! From smurf@postoffice.ptd.net Wed Apr 3 22:05:39 EST 1996 Article: 2143 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news From: John Schreffler Newsgroups: sci.bio.food-science Subject: Microbiology B.S., P.S.U., Just Graduated Date: 21 Mar 1996 05:28:35 GMT Organization: ProLog - PenTeleData, Inc. Lines: 74 Message-ID: <4iqpe3$hj9@ns2.ptd.net> NNTP-Posting-Host: cs1-05.haz.ptd.net Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 1.22KIT (Windows; U; 16bit) Box 173 Shepp Street Sheppton, PA 18248 March 19, 1996 Dear Sir or Madam: If anyone has any openings for a microbiologist who just graduated from Penn State University with excellent lab skills please contact me. I am willing to relocate to any place in the United States. I can be phoned at (717) 384 - 3329 or E - mailed at smurf@postoffice.ptd.net. Sincerely, John S. Schreffler ENCLOSURE : RESUME John Schreffler 173 Shepp St Sheppton, PA 18248 (717) - 384 - 3329 E mail - smurf@postoffice.ptd.net OBJECTIVE An Entry Level Lab Position that Utilizes My Background in Biology, Chemistry, Genetics, and Microbiology. EDUCATION Baccalaureate of Science in Microbiology Pennsylvania State University GPA : 2.76 / 4.00 ACADEMIC PROFILE Genetics, Advanced Genetics, Microbial Genetics, Medical Microbiology, Applied Microbiology, Cell Growth and Differentiation,Virology, Microbial Physiology, Biology of Molecular Cells, Chemistry (18 cr.), Biochemistry (7 cr.) LAB EXPERIENCE Medical Microbiology Lab (2 cr.), Applied Microbiology Lab (2 cr.), Organic Chemistry Labs (2 cr.), General Chemistry Labs (2 cr.), Biochemistry Lab (1 cr.) LAB TECHNIQUES Utilized and Applied the Following Techniques : Proper Aseptic Technique, Southern Blot, Northern Blot, Restriction Enzyme Digestion,IR, Polarimetry, Uv Vis, Spectrophotometer, NMR, TLC, Gas Chromatograph, Mass Spec, Enzyme Purifications, Maintained HeLa Cell Line, Immunofluorescence LAB ASSISTANT FOR DR. CARL SILLMAN Supervised a Class in an Applied Microbiology Lab Monitored and Corrected Student's Lab Techniques Prepared Cultures and Cells for Student's Use Taught Class and Lectured on Various Microbiological Topics WORK HISTORY SEARS Oversaw Incoming and Outgoing Deliveries Maintained Accurate Record of Sales and Deliveries HAZLEWOOD FARMS INC. Monitored Quality of Product for Shipping Kept Ongoing Summary of Product Type and Quality From Peter.Hullah@eurocontrol.fr Wed Apr 3 22:05:40 EST 1996 Article: 2144 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!EU.net!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet From: Peter Hullah Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: Thu, 21 Mar 1996 11:37:34 +0100 Organization: EUROCONTROL European Organisation for the Safety of Air Navigation Lines: 32 Message-ID: <3151316E.1830@eurocontrol.fr> References: <4icoh0$qn8@riscsm.scripps.edu> NNTP-Posting-Host: mozart.eurocontrol.fr Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735) Xref: newz.oit.unc.edu misc.consumers:120272 sci.bio.food-science:2144 alt.usage.english:88329 alt.tv.commercials:8580 alt.food.sugar-cereals:1486 Mark Israel wrote: > > In a current TV ad for a frosted wheat cereal, the advertisers say > that one of their competitors' frosted wheat cereals contains corn syrup, > show a child saying "Syrup is for pancakes!", and go on to explain that > *their* frosted wheat cereal has brown sugar inside. > > Since commercial "brown sugar" is (unbeknownst to many consumers and > some dictionaries) just white sugar that's been dipped in molasses, and > molasses is a syrup, isn't this false advertising? That depends on the brown sugar. Generally, if is says "brown sugar" on the pack, or in the ad, you're right. Nowadays - in the UK, I don't know about the US - you can get light and dark muscovado sugar which looks about the same but is crystalised unrefined cane sugar and has (quietly now, so that it doesn't run away) .... taste. The problem is that your advertiser probably has to say "brown sugar" because surveys may have told him that John Q. Public wouldn't understand "muscovado sugar". He could, on the other hand, just really mean "brown sugar"! I'm sure someone can let us in on the relative merits of refined corn sugar, and refined beet sugar. Pete -- Peter H.C. Hullah Technical Services e-mail: Peter.Hullah@eurocontrol.fr EUROCONTROL Experimental Centre Phone: +33 1 69 88 75 49 BP 15, Rue des Bordes, Fax: +33 1 60 85 15 04 91222 BRETIGNY SUR ORGE CEDEX France From bookmall3@aol.com Wed Apr 3 22:05:40 EST 1996 Article: 2145 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!howland.reston.ans.net!news-e2a.gnn.com!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail From: bookmall3@aol.com (BookMall3) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: 21 Mar 1996 07:04:40 -0500 Organization: America Online, Inc. (1-800-827-6364) Lines: 6 Sender: root@newsbf02.news.aol.com Message-ID: <4irgko$pp4@newsbf02.news.aol.com> References: <4icoh0$qn8@riscsm.scripps.edu> Reply-To: bookmall3@aol.com (BookMall3) NNTP-Posting-Host: newsbf02.mail.aol.com Xref: newz.oit.unc.edu misc.consumers:120274 sci.bio.food-science:2145 alt.usage.english:88330 alt.tv.commercials:8581 alt.food.sugar-cereals:1487 Nutritionally speaking, both types of brown sugar are the same. At Amalgamated Sugar (Nyssa, Oregon), we make brown sugar by coating white beet sugar with cane molasses. Intermountain Institute of Food Technologists Short COurse, Sun Valley, ID March 20 From paladine@sisnet.ssku.k12.ca.us Wed Apr 3 22:05:41 EST 1996 Article: 2146 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!europa.chnt.gtegsc.com!news.kreonet.re.kr!news.dacom.co.kr!newsfeed.internetmci.com!info.ucla.edu!psgrain!charnel.ecst.csuchico.edu!coatlique.cisnet.net!sisnet.ssku.k12.ca.us!mtshasta33.sisnet.ssku.k12.ca.us!user From: paladine@sisnet.ssku.k12.ca.us (Boyd Mello) Newsgroups: sci.bio.food-science Subject: sauerkraut Date: Thu, 21 Mar 1996 14:26:06 -0800 Organization: Siskiyou County Office of Education Lines: 11 Message-ID: NNTP-Posting-Host: mtshasta33.sisnet.ssku.k12.ca.us X-Newsreader: Yet Another NewsWatcher 2.0.2 I am a science studnet at Mt. Shasta High School and I am doing an scince experiment on sauerkraut. I was wondering what effect dose changing the salt have on the outcome of the sauerkraut. I would also like it if you could E-Mail me any locations where I could find some information on sauerkraut or cabbage on the internet. Thank you for your time. P.S. Please E-Mail your resonse to: Paladine@telis.org From NDSN71A@prodigy.com Wed Apr 3 22:05:42 EST 1996 Article: 2147 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!gt-news!nntp.ipst.edu!news.Gsu.EDU!news-feed-1.peachnet.edu!paperboy.wellfleet.com!news3.near.net!news.ner.bbnplanet.net!news.mathworks.com!newsfeed.internetmci.com!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet From: NDSN71A@prodigy.com (Rich Mateles) Newsgroups: sci.bio.food-science Subject: Re: whey utilisation Date: 18 Mar 1996 23:05:21 GMT Organization: Prodigy Services Company 1-800-PRODIGY Lines: 19 Distribution: world Message-ID: <4ikq7h$dsc@usenetp1.news.prodigy.com> References: <4icp63$1c88@c4.hrz.uni-giessen.de> NNTP-Posting-Host: innugap8-int.news.prodigy.com X-Newsreader: Version 1.2 Further I´d like to know if there >are possibilities to separate lactic acid from acid whey by means of >nanofiltration. Not really. As a practical matter, acid whey doesn't contain a high enough concentration of lactic acid to justify recovery of lactic acid. Commercially, lactic acid is produced by lactic fermentation of concentrated carbohydrates, and the lactic is recovered by distillation as the methyl ester if a pure grade is wanted. Nanofiltration is simply not going to selectively concentrate lactic or other small molecules. Remember you have to separate the higher molecular weight materials on the one hand, and concentrate lactic acid relative to water on the other. > What´s the molecular weight from lactic acid in solution? If it's reasonably dilute, there is no polymer formed, and I assume you can calculate a molecular weight! From kennedyl@agresearch.cri.nz Wed Apr 3 22:05:42 EST 1996 Article: 2148 of sci.bio.food-science Newsgroups: sci.bio.food-science From: kennedyl@agresearch.cri.nz (Laurie Kennedy) Subject: Re: RE-freezing spaghetti sauce Organization: AgResearch Grasslands References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za> X-Newsreader: News Xpress Version 1.0 Beta #4 NNTP-Posting-Host: 202.20.104.65 Message-ID: <314de38d.0@news.palm.cri.nz> Date: 18 Mar 96 22:28:29 GMT Lines: 45 Path: newz.oit.unc.edu!concert!gatech!gt-news!nntp.ipst.edu!news.Gsu.EDU!news-feed-1.peachnet.edu!paperboy.wellfleet.com!news3.near.net!news.ner.bbnplanet.net!news.mathworks.com!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!waikato!news.massey.ac.nz!news.palm.cri.nz!GRA55 In article <4ij6j3$50l@hermes.is.co.za>, jwf@osi.co.za (KCB) wrote: >kvacek@aol.com (KVacek) wrote: > >>What is the reason for the warnings about not re-freezing once-frozen >>food? >>Is this a food safety issue, or one of quality? >It is a food safety issue. Bacteria grow as the food is kept luke >warm. These bacteria can come from heat-resiliant spores, or from >recontamination (the air or general handling or pots that are not >properly clean) During cooking you may kill most of these bacteria. >The danger is still present though as some of these bacteria produce >toxins which are more heat stable than the bacteria and these toxins >survive the cooking. > >>Specifically, I ran a spaghetti dinner for the Lodge on 1/20/96 and had >>about 6 gallons of sauce left over, which I froze. Yesterday I thawed it, >>added a bit of this and that, and served it to about 50 more people. >>Afterward, without thinking, I bagged and froze the remaining 1-1/2 >>gallons. > >>Now I wonder what to do? >I would not use it again catering for such a lorge group of people, as >if there is a problem, you will have lots of unhappy people. It may be >safe enough for your own eating, but just cook it up very well first, >just in case, and use it up ASAP. >>-Immediately thaw it & give away for use ASAP? >>-Save it to be used in a week or two? >>-Dump it? You will be fairly (but not absolutely) safe. The problem bacteria fall into two classes, Salmonella and Clostridia. The former are killed by boiling but the toxin they produce is not inactivated, so once the bacteria have grown the food can't be made fit to eat. Clostridia spores (their 'hibernating' form) survive boiling but the toxin (VERY dangerous) does not. Fortunately both groups of bacteria don't much like acid conditions, so if your sauce had as much tomato as it should (!) the odds are in your favour. If the sauce has been either very hot (60C+), frozen, or thawed but still cold, and never warm for any period of time I'd happily use it again. Danger signs when reheating the sauce: any odd smell, particularly sweetish-sickly, and any 'fizzing' or gas production. All of that said I'd have to agree with the above quoted comment; balance the potential loss against the very small risk of lots of unhappy people. Not knowing the food's precise history or your food-handling facilities, care etc, I'd have to say use it yourself, but not for paying customers. If it's not infected it should keep for many weeks. Laurie Kennedy From gumboot@airdmhor.gen.nz Wed Apr 3 22:05:43 EST 1996 Article: 2149 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!uwm.edu!lll-winken.llnl.gov!enews.sgi.com!decwrl!waikato!chch.planet.co.nz!airdmhor.gen.nz!airdmhor.gen.nz!not-for-mail From: gumboot@airdmhor.gen.nz (Simon Hosie) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Date: 22 Mar 1996 03:17:21 +1200 Organization: Airdmhor : a couple of BBS's, a bunch of people, and a cat. Lines: 9 Message-ID: <4irru1$p0b@airdmhor.gen.nz> References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> NNTP-Posting-Host: airdmhor.gen.nz X-Newsreader: TIN [version 1.2 PL2] Xref: newz.oit.unc.edu misc.consumers:120297 sci.bio.food-science:2149 alt.usage.english:88353 alt.tv.commercials:8585 alt.food.sugar-cereals:1488 Dwight Ritums: > Is there some place in the world where 'paraffin' is a synonym for 'kerosene'? > And if so, what word do they use for 'paraffin'? What's the difference between paraffin and kerosene? I thought they were the same, so people that used the word 'paraffin' for kerosene also used the word 'paraffin' for paraffin without any confusion. From yalcin4@ibm.net Wed Apr 3 22:05:44 EST 1996 Article: 2150 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!paladin.american.edu!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news-m01.ny.us.ibm.net!usenet From: yalcin4@ibm.net Newsgroups: sci.bio.food-science Subject: high pressure application in food industry Date: 18 Mar 1996 20:40:10 GMT Lines: 3 Message-ID: <4ikhna$kgh@news-s01.ca.us.ibm.net> Reply-To: yalcin4@ibm.net NNTP-Posting-Host: slip139-92-18-94.pt.uk.ibm.net X-Newsreader: IBM NewsReader/2 v1.09 I'm researching this subject for graduate project. Your advices and references on the subject will be appreciated. thank in advance. From tracy@austin.unimelb.edu.au Wed Apr 3 22:05:45 EST 1996 Article: 2151 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!biosci!biosci!not-for-mail From: tracy@austin.unimelb.edu.au (Tracy Nero) Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research Subject: Preliminary conference announcement Date: 21 Mar 1996 19:25:35 -0800 Organization: Melbourne University, Victoria, Australia Lines: 55 Sender: biohelp@net.bio.net Distribution: world Message-ID: <4io4hs$1e6a@news.unimelb.EDU.AU> NNTP-Posting-Host: net.bio.net Xref: newz.oit.unc.edu bionet.general:19477 bionet.molbio.proteins:7124 bionet.molec-model:674 bionet.neuroscience:12706 bionet.virology:6596 sci.agriculture:9844 sci.bio.food-science:2151 sci.bio.misc:2635 sci.edu:11748 sci.med.pharmacy:25275 sci.research:10465 Please excuse any cross posts. ROYAL AUSTRALIAN CHEMICAL INSTITUTE MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE "UP AND COMING RESEARCH IN AUSTRALIA" 8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria, Australia The conference will cover all aspects of medicinal and agricultural chemistry. Papers are invited for both lecture and poster sessions. The meeting will be held in conjunction with the ASCEPT pharmacology conference and some joint sessions will be organized. The conference will focus on students and new researchers, emerging research areas in medicinal and agricultural chemistry, and the interaction of medicinal chemists and pharmacologists. There will also be a symposium on research funding and the research/industry interface. Preliminary session topics include: o agrochemistry o toxins o anti-infectives o enzyme inhibitors o automated methods of synthesis and screening o glycobiology and glycochemistry o DNA and drugs o QSAR methods o medicinal chemistry teaching. Registration forms and details will be published later to this list and on our Web page. Enquiries to: Dr. Margaret Wong, Department of Applied Chemistry, Swinburne University of Technology, Hawthorn 3122 Victoria Ph: (03)9214-8542 Fax: (03)9819-0834 email: marg@chem1.chem.swin.edu.au or me. Cheers, Tracy Tracy Nero, PhD Clinical Pharmacology and Therapeutics Unit, Dept. of Medicine, The University of Melbourne, Austin Campus, Austin and Repatriation Medical Centre, Heidelberg, 3084, Victoria, Australia tracy@austin.unimelb.edu.au Ph. 61 3 94965052 Fax 61 3 94593510 From tracy@austin.unimelb.edu.au Wed Apr 3 22:05:45 EST 1996 Article: 2152 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!biosci!biosci!not-for-mail From: tracy@austin.unimelb.edu.au (Tracy Nero) Newsgroups: bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research,aus.mbio,sci.chem Subject: Conference Announcement, Melbourne, Australia, Dec. 1996 Date: 21 Mar 1996 19:45:37 -0800 Organization: Melbourne University, Victoria, Australia Lines: 53 Sender: daemon@net.bio.net Distribution: world Message-ID: <4iqec4$19u7@news.unimelb.EDU.AU> NNTP-Posting-Host: net.bio.net Xref: newz.oit.unc.edu bionet.general:19478 bionet.molbio.proteins:7125 bionet.molec-model:675 bionet.neuroscience:12708 bionet.virology:6597 sci.agriculture:9845 sci.bio.food-science:2152 sci.bio.misc:2636 sci.edu:11749 sci.med.pharmacy:25276 sci.research:10467 sci.chem:61764 Please excuse any cross posts. ROYAL AUSTRALIAN CHEMICAL INSTITUTE MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE "UP AND COMING RESEARCH IN AUSTRALIA" 8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria, Australia The conference will cover all aspects of medicinal and agricultural chemistry. Papers are invited for both lecture and poster sessions. The meeting will be held in conjunction with the ASCEPT pharmacology conference and some joint sessions will be organized. The conference will focus on students and new researchers, emerging research areas in medicinal and agricultural chemistry, and the interaction of medicinal chemists and pharmacologists. There will also be a symposium on research funding and the research/industry interface. Preliminary session topics include: o agrochemistry o toxins o anti-infectives o enzyme inhibitors o automated methods of synthesis and screening o glycobiology and glycochemistry o DNA and drugs o QSAR methods o medicinal chemistry teaching Registration forms and details will be published later to this list and on our Web page. Enquiries to: Dr. Margaret Wong, Department of Applied Chemistry, Swinburne University of Technology, Hawthorn 3122 Victoria Ph: (03)9214-8542 Fax: (03)9819-0834 email: marg@chem1.chem.swin.edu.au or me. Tracy Nero, PhD Clinical Pharmacology and Therapeutics Unit, Dept. of Medicine, The University of Melbourne, Austin Campus, Austin and Repatriation Medical Centre, Heidelberg, 3084, Victoria, Australia tracy@austin.unimelb.edu.au Ph. 61 3 94965052 Fax 61 3 94593510 From R.Shepherd@irl.cri.nz Wed Apr 3 22:05:46 EST 1996 Article: 2153 of sci.bio.food-science Newsgroups: sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!comp.vuw.ac.nz!HERMES!shepherdr.grace.cri.nz!R.Shepherd From: R.Shepherd@irl.cri.nz (Rachel Shepherd) Subject: BSE: Slaughter of 11 million cows Message-ID: Date: Fri, 22 Mar 1996 19:34:04 LOCAL Organization: Industrial Research Limited X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #4] Lines: 1 What is this I hear about a proposal to slaughter all the cows in the UK? From brubat@anemone.ifc.pi.cnr.it Wed Apr 3 22:05:47 EST 1996 Article: 2154 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.akorn.net!news.his.com!news2.cais.net!news.cais.net!usenet.seri.re.kr!news.dacom.co.kr!nntp.coast.net!swidir.switch.ch!serra.unipi.it!news From: brubat@anemone.ifc.pi.cnr.it (Bruno Battocletti) Newsgroups: sci.bio.food-science Subject: Informations about HERBALIFE Date: Wed, 20 Mar 1996 17:39:06 GMT Organization: Universita' di Pisa Lines: 8 Message-ID: <4ipfq3$e4g@serra.unipi.it> NNTP-Posting-Host: paperoga.cnuce.cnr.it X-Newsreader: Forte Free Agent 1.0.82 Can you help me to find the mail or e-mail address of the American company who products the natural food line called Herbalife ? Does it exist in USA ? Thank in advance ! --- Bruno. From couperus@cdc.com Wed Apr 3 22:05:48 EST 1996 Article: 2155 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!mr.net!news.mr.net!cdshub.cdc.com!jc.svl.cdc.com!user From: couperus@cdc.com (Jitze Couperus) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Paraffin/Kerosene (was Re: brown sugar vs syrup) Date: Thu, 21 Mar 1996 15:45:29 -0800 Organization: Control Data Systems Inc Lines: 23 Message-ID: References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <4irru1$p0b@airdmhor.gen.nz> NNTP-Posting-Host: jc.svl.cdc.com Xref: newz.oit.unc.edu misc.consumers:120332 sci.bio.food-science:2155 alt.usage.english:88369 alt.tv.commercials:8588 alt.food.sugar-cereals:1489 In article <4irru1$p0b@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon Hosie) wrote: > Dwight Ritums: > > Is there some place in the world where 'paraffin' is a synonym for 'kerosene'? > > And if so, what word do they use for 'paraffin'? > > What's the difference between paraffin and kerosene? I thought they were > the same, so people that used the word 'paraffin' for kerosene also used the > word 'paraffin' for paraffin without any confusion. In some environments at least, "paraffin" implies a lower grade suitable for lamp-oil, whereas "kerosene" is the expensive purified stuff they use in jet engines. The to confuse the issue, "paraffin" means "paraffin wax" to some folks, and is used to seal the top of the jar when making jam. -- Jitze Couperus | couperus@cdc.com Control Data Systems Inc | Tel: (408)541-4334 1306 Orleans Drive, Sunnyvale CA 94089 | Fax: (408)541-4106 Any opinions expressed are mine alone. From Peter.Hullah@eurocontrol.fr Wed Apr 3 22:05:48 EST 1996 Article: 2156 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!jussieu.fr!news-rocq.inria.fr!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet From: Peter Hullah Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: Fri, 22 Mar 1996 10:39:47 +0100 Organization: EUROCONTROL European Organisation for the Safety of Air Navigation Lines: 18 Message-ID: <31527563.1A79@eurocontrol.fr> References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <4ijvmi$gjq@brachio.zrz.TU-Berlin.DE> NNTP-Posting-Host: mozart.eurocontrol.fr Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735) Xref: newz.oit.unc.edu misc.consumers:120340 sci.bio.food-science:2156 alt.usage.english:88376 alt.tv.commercials:8589 alt.food.sugar-cereals:1490 Truly Donovan wrote: > > > Truly Donovan, who guesses that enough time has not passed to allow her to > retell her ice-cubes-in-London anecdote Oh Truly. Do you have an ice-cubes-in-London anecdote? I'm sure we'd all love to read it. Oh please, Truly, tell us. :-) Pete -- Peter H.C. Hullah Technical Services e-mail: Peter.Hullah@eurocontrol.fr EUROCONTROL Experimental Centre Phone: +33 1 69 88 75 49 BP 15, Rue des Bordes, Fax: +33 1 60 85 15 04 91222 BRETIGNY SUR ORGE CEDEX France From cigolott@nbnet.nb.ca Wed Apr 3 22:05:49 EST 1996 Article: 2157 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!nntp.coast.net!howland.reston.ans.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news From: cigolott@nbnet.nb.ca (Tom C.) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: 22 Mar 1996 11:25:41 GMT Organization: NBNet Lines: 36 Message-ID: <4iu2nl$mim@darwin.nbnet.nb.ca> References: <4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com> <4ilvb7$f96$1@melbourne.DIALix.oz.au> NNTP-Posting-Host: stjhts01c48.nbnet.nb.ca X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta] Xref: newz.oit.unc.edu misc.consumers:120347 sci.bio.food-science:2157 alt.usage.english:88380 alt.tv.commercials:8590 alt.food.sugar-cereals:1491 In message <4ilvb7$f96$1@melbourne.DIALix.oz.au> - bmorey@melbourne.DIALix.oz.au (Bernard Morey) writes: + +rcpj@panix.com (Pierre Jelenc) writes: + +>Brown sugar is indeed white sugar with molasses added, as opposed to raw +>sugar (turbinado, demerara, etc), which is crystallized before complete +>purification and was not (still is not?) manufactured in the US. + +What is sold as 'raw sugar' in the supermarket is not truly raw. Raw sugar +in the mill is unfit for human consumption and contains soil and microbes. +'Raw' sugar is made by treating initially-crystallised sucrose with steam +in the centrifuge without it being redissolved. It has much the same +composition as brown sugar. + +-- +___________________ +Bernie Morey +Melbourne +bmorey@melbourne.dialix.oz.au Whooaaaa ! You mean what we get now as brown sugar is only camalized white sugar....now this is overprocessing and mismarketing...although the stuf sure looks brown. (:-) regards tom c. From cigolott@nbnet.nb.ca Wed Apr 3 22:05:50 EST 1996 Article: 2158 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!nntp.coast.net!howland.reston.ans.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news From: cigolott@nbnet.nb.ca (Tom C.) Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals Subject: Re: brown sugar vs syrup Date: 22 Mar 1996 11:25:43 GMT Organization: NBNet Lines: 31 Message-ID: <4iu2nn$mim@darwin.nbnet.nb.ca> References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <4imsit$lj3@airdmhor.gen.nz> NNTP-Posting-Host: stjhts01c48.nbnet.nb.ca X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta] Xref: newz.oit.unc.edu misc.consumers:120348 sci.bio.food-science:2158 alt.usage.english:88381 alt.tv.commercials:8591 alt.food.sugar-cereals:1492 In message <4imsit$lj3@airdmhor.gen.nz> - gumboot@airdmhor.gen.nz (Simon Hosie) writes: + +In article <4iguod$r09@zeus.tcp.co.uk> laker@tcp.co.uk (Markus Laker) writes: +> I don't usually drink Coke, BTW: I think it's overpriced, over-hyped, full +> of caffeine and sugar (or, worse, sugar substitutes), and not terribly good +> for you. + +Truly Donovan: +> I don't drink Coke, either. I'm a Pepsi junkie. Umm, sugar! Umm, caffeine! + + Doesn't Coke have more caffeine in it. Either way, I wouldn't touch +Pepsi or Diet-* and I dropped Coke when a Coke drinker I know lost a filling +and reminded me that I'm risking spoiling a perfect (filling-less) record. + + I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20 +versus milk at about $2.50 for 2 litres) - that's hardly overpriced. HAR ! why gas isn't even a $\gal in some places.....no don't drink the gas even though it is cheaper. From a.wu@worldnet.att.net Wed Apr 3 22:05:50 EST 1996 Article: 2159 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!newsstand.cit.cornell.edu!cornellcs!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!in1.uu.net!netnews.worldnet.att.net!newsadm From: Alex Wu Newsgroups: sci.bio.food-science Subject: Vita-Max experiences? benefits? Date: Wed, 20 Mar 1996 12:44:52 -0500 Organization: AT&T WorldNet Services Lines: 5 Message-ID: <31504414.2EC@worldnet.att.net> NNTP-Posting-Host: 201.middletown-2.va.dial-access.att.net Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0GoldB1 (Win95; I) Anyone familiar with Vita-Max nutrition center( food processing machine)? Thanks Mei-Tien From a.wu@worldnet.att.net Wed Apr 3 22:05:51 EST 1996 Article: 2160 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm From: Alex Wu Newsgroups: sci.bio.food-science Subject: Can we eat grounded raw seeds? Date: Fri, 22 Mar 1996 09:00:50 -0500 Organization: AT&T WorldNet Services Lines: 4 Message-ID: <3152B292.7720@worldnet.att.net> NNTP-Posting-Host: 59.new-york-2.ny.dial-access.att.net Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 2.0GoldB1 (Win95; I) Is there any dnager eating grounded raw seeds from fruits...etc? Is there a list of seeds bad for health? Mei-Tien From king1@students.uiuc.edu Wed Apr 3 22:05:52 EST 1996 Article: 2161 of sci.bio.food-science Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user From: king1@students.uiuc.edu (Michael R. King) Newsgroups: sci.bio.food-science Subject: Correction:IFT Book:How to get a job in Food Science Followup-To: sci.bio.food-science Date: 22 Mar 1996 15:00:25 GMT Organization: Food Science Lines: 85 Distribution: world Message-ID: NNTP-Posting-Host: labuser.foods.uiuc.edu Correction: Earlier I posted the article below and some were given the wrong IFT Dept when ordering the book. So when you call please ask for the Employment Services Dept. Thanks, Michael R. King Food Science Students, Recently I was introduced to a handbook that is put out by the Employment Committee of the Institute of Food Technologists (IFT). The handbook entitled "How To Find Your First Job In the Food Sciences", (a student guide for starting your career), is an abundant amount of information that is very pertinent to finding a job in today's competitive market (Table of Contents Listed Below). This 36 pg (8 X 11) booklet plus an additional 18 pg. career profiles section, was put together by executive recruiters, human resource managers, career counselors, and industrial researchers. This was put together in response to the number of students who were having difficulties during the job search and interview processes. The price of the book is $3.00 which covers the cost of printing the book. A copy of the table of