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2 articles

Examining the Effects of Mobile Telephone Communication on the Utilization of Antenatal Care Services Among Expectant Mothers in Kyotera And Rakai Districts, Uganda

Oct 2022 DOI 10.14302/issn.2641-4538.jphi-22-4281
Nakachwa MariaCorresponding author School of Post Graduate Studies and Research, Nkumba University, Entebbe 237, Uganda

Uganda still grapples with a high maternal mortality rates of 336 deaths per 100,000. Expectant mothers across the country lack awareness about the availability of antenatal care services; yet attendance of antenatal care services during pregnancy is crucial in protecting the health of women and unborn children. This article describes a protocol for investigating the effectiveness of mobile telephone communication interventions on the utilization of antenatal care services among expectant mothers in the districts of Kyotera and Rakai Districts in Uganda. Under the protocol, 28 health facilities in the districts of Kyotera and Rakai will be selected using simple random sampling and allocated into the intervention and control arms at a ratio of 1:1. A total of 2224 expectant mothers receiving antenatal care from the sampled health facilities will be recruited using systematic sampling. Expectant mothers receiving antenatal care from facilities allocated into the intervention arm will receive mobile telephone voice and text messages reminders for scheduled ANC visits. The mobile telephone messages will further provide maternal health information and availability of ANC services on a fortnightly basis. On the other hand, expectant mothers receiving antenatal care from facilities allocated into the control group will not get any reminders for scheduled ANC visit and maternal health information through the mobile telephone communication platform. Expectant mothers in the control arm will receive standard maternal health care without reminders. Expectant mothers in both groups will provide baseline data, midterm data will be obtained from the ANC registers at 6 moths while end of term data will be collected after an intervention period of 12months. The data collected will include the number of antenatal care visits attended, antenatal care services obtained from the health facilities, sociodemographic factors and mobile telephone usage, ownership and knowledge. The anticipated outcomes are; increased awareness and utilization of ANC services.

Antioxidant Activity Open Access

Induction of Antioxidant Capacity and Hydroxymethylfurfural Content Variations by Modifications of Cooked Fruit Processing.

Dec 2015 DOI 10.14302/issn.2471-2140.jaa-15-797
Kevers ClaireCorresponding author Plant Molecular Biology and Biotechnology and CEDEVIT B22, University of Liège Chemin de la Vallée, 4, Sart Tilman, 4000 Liège Belgium

Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as Maillard condensation between reducing sugars and amino acids. Aiming at understanding the modifications of the fruit juices during heating, different parameters were monitored throughout the process. It was shown that hydoxymethylfurfural was formed during the first step of concentration by heating. At the end of the process, hydroxymethylfurfural had totally disappeared and the deep brown color of the product suggested that this compound was transformed into melanoidins. A parallel increase in antioxidant capacity was also observed. To determine optimal conditions to reach high melanoidin content and high antioxidant capacity, different in vitro model systems were compared. It was shown that different combinations of an amino acid with glucose or fructose led to different levels of hydroxymethyfurfural, of melanoidins and antioxidant capacity. After heating of apple or pear puree, an increase of the antioxidant capacity and the hydroxymethylfurfural and melanoidin contents was observed when the heating time was doubled. An increase of the pH from 5 to 9 in apple marmalade’s also induced an increase in antioxidant capacity and in hydroxymethylfurfural and melanoidins. However it was not the case in pear marmalade where only the increase in antioxidant capacity was observed. These results suggest that some parameters of the processing could be modified to improve the health-promoting effect of this traditional food (antioxidant properties and composition in hydroxymethylfurfural and melanoidins). The main factors affecting the quality of the final product were the cooking times, the temperature, the pH, the addition of reducing sugars or amino acids.

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