gum truong - Academia.edu (original) (raw)
Papers by gum truong
Cancer Epidemiology, 2011
To better understand the picture of premature death from oral cancer, we estimated years of life ... more To better understand the picture of premature death from oral cancer, we estimated years of life lost (YLL) and average years of life lost (AYLL) of this cancer for the years 1995 and 2005 in Japan. We obtained the mortality data for 5-year age groups from the Vital Statistics of Japan for the years 1995 and 2005, an interval of 10 years. Age-standardized rates (ASRs) per 100,000 persons were calculated for each subset of oral cancer. We estimated YLL and AYLL according to life tables in Japan to reflect premature mortality. For both men and women combined, 4099 and 5679 deaths due to oral cancer were recorded for the years 1995 and 2005. In men, cancer of tongue, oropharynx, and hypopharynx were the most frequently observed anatomic sites. We observed a total of 51,339.1 years of life lost in 1995 and 68,630.4 years in 2005, corresponding to an overall AYLL for all oral cancer deaths combined of 17.2 and 16.5 years earlier than life expectancy, respectively. The greatest AYLL was seen for deaths from nasopharyngeal cancer, with AYLL of 21.1 years in 1995 and 20.3 years in 2005. In women, cancer of the tongue and gum were the most affected anatomic sites. Total numbers of YLL were 18,884.8 years in 1995 and 24,765.7 in 2005, corresponding to an overall AYLL of 16.9 and 16.2 years earlier than life expectancy. The greatest AYLL was seen for deaths from nasopharyngeal cancer, with AYLL of 22.4 years and 20.4 years in 1995 and 2005, respectively. The present study shows that cancer of pharynx, tongue, and gum were the most frequent oral cancers in both sexes in both 1995 and 2005, and responsible for a remarkable number of years of life expectancy lost. Deaths due to those cancer sites occurred about 16-21 years earlier than expected in men, and 14-22 years in women.
Journal of Food Science and Technology-mysore
Pomegranate juice was diluted to 12° Brix and carriers (maltodextrin, gum Arabic, waxy starch) we... more Pomegranate juice was diluted to 12° Brix and carriers (maltodextrin, gum Arabic, waxy starch) were added with varying concentrations of cellulose before being reduced to powder by spray drying. All carrier concentrations improved dryer yield, with gum Arabic being the most effective. The bulk density of the powder decreased when higher carrier concentrations were used. As cellulose concentration increased in solution, the solubility of the final product decreased. The optical properties of the powder were affected by the type and concentration of the carrier; powders produced with gum Arabic showed the greatest color change. Adding a carrier increased the Tg of the powder and its storage stability. Variation in the anthocyanin may be related to the type of carrier agent and its behavior during spray drying.
Critical Reviews in Food Science and Nutrition, 2007
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor... more Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors—fruits and vegetables, dairy, and meat processing—have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
It is widely recognized that humoral and phagocyte-associated lectins constitute critical compone... more It is widely recognized that humoral and phagocyte-associated lectins constitute critical components of innate immunity in vertebrates and invertebrates. Their functions include not only self/non-self recognition but also engaging associated effector mechanisms, such as complement-mediated opsonization and killing of potential pathogens. One of the unresolved questions concerns the diversity in recognition capacity of the lectin repertoire, particularly in those organisms lacking adaptive immunity. In this paper, we discuss evidence suggesting that lectin repertoire in invertebrates and protochordates is highly diversified, and includes most of the lectin classes described so far in vertebrate species, as well as associated effector pathways.
Cancer Epidemiology, 2011
To better understand the picture of premature death from oral cancer, we estimated years of life ... more To better understand the picture of premature death from oral cancer, we estimated years of life lost (YLL) and average years of life lost (AYLL) of this cancer for the years 1995 and 2005 in Japan. We obtained the mortality data for 5-year age groups from the Vital Statistics of Japan for the years 1995 and 2005, an interval of 10 years. Age-standardized rates (ASRs) per 100,000 persons were calculated for each subset of oral cancer. We estimated YLL and AYLL according to life tables in Japan to reflect premature mortality. For both men and women combined, 4099 and 5679 deaths due to oral cancer were recorded for the years 1995 and 2005. In men, cancer of tongue, oropharynx, and hypopharynx were the most frequently observed anatomic sites. We observed a total of 51,339.1 years of life lost in 1995 and 68,630.4 years in 2005, corresponding to an overall AYLL for all oral cancer deaths combined of 17.2 and 16.5 years earlier than life expectancy, respectively. The greatest AYLL was seen for deaths from nasopharyngeal cancer, with AYLL of 21.1 years in 1995 and 20.3 years in 2005. In women, cancer of the tongue and gum were the most affected anatomic sites. Total numbers of YLL were 18,884.8 years in 1995 and 24,765.7 in 2005, corresponding to an overall AYLL of 16.9 and 16.2 years earlier than life expectancy. The greatest AYLL was seen for deaths from nasopharyngeal cancer, with AYLL of 22.4 years and 20.4 years in 1995 and 2005, respectively. The present study shows that cancer of pharynx, tongue, and gum were the most frequent oral cancers in both sexes in both 1995 and 2005, and responsible for a remarkable number of years of life expectancy lost. Deaths due to those cancer sites occurred about 16-21 years earlier than expected in men, and 14-22 years in women.
Journal of Food Science and Technology-mysore
Pomegranate juice was diluted to 12° Brix and carriers (maltodextrin, gum Arabic, waxy starch) we... more Pomegranate juice was diluted to 12° Brix and carriers (maltodextrin, gum Arabic, waxy starch) were added with varying concentrations of cellulose before being reduced to powder by spray drying. All carrier concentrations improved dryer yield, with gum Arabic being the most effective. The bulk density of the powder decreased when higher carrier concentrations were used. As cellulose concentration increased in solution, the solubility of the final product decreased. The optical properties of the powder were affected by the type and concentration of the carrier; powders produced with gum Arabic showed the greatest color change. Adding a carrier increased the Tg of the powder and its storage stability. Variation in the anthocyanin may be related to the type of carrier agent and its behavior during spray drying.
Critical Reviews in Food Science and Nutrition, 2007
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor... more Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors—fruits and vegetables, dairy, and meat processing—have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
It is widely recognized that humoral and phagocyte-associated lectins constitute critical compone... more It is widely recognized that humoral and phagocyte-associated lectins constitute critical components of innate immunity in vertebrates and invertebrates. Their functions include not only self/non-self recognition but also engaging associated effector mechanisms, such as complement-mediated opsonization and killing of potential pathogens. One of the unresolved questions concerns the diversity in recognition capacity of the lectin repertoire, particularly in those organisms lacking adaptive immunity. In this paper, we discuss evidence suggesting that lectin repertoire in invertebrates and protochordates is highly diversified, and includes most of the lectin classes described so far in vertebrate species, as well as associated effector pathways.