We have operated upon six patients with cervical esophageal carcinoma and reconstructed these with free jejunal graft. The pathology of all six patients was squamous cell carcinoma, and no patient had apparent distant metastasis. The procedure was a two team approach. While the surgical oncology team resected the esophageal tumor, the microvascular team harvested the jejunal graft. The range of warm ischemia for the free jejunal graft was 1-2.5 hr, and no graft was lost because of recirculation failure. The range of operative time was 5-6.5 hr. There was no operative mortality. There were two minor cervical wound infections, both healed with conservative management. Hospital stay ranged from 10 to 15 days. The swallowing mechanism was satisfactory in all patients. We believe that the free jejunal graft is the procedure of choice for reconstruction of the cervical esophagus.

The addition effect of probiotic bacteria (Lactobacillus acidophilus la-5 and Bifidobacterium lactis as single and mixed cultures on the physicochemical, proteolysis and sensory characteristics of Iranian UF-Feta cheese (IUFC) during 60 days of storage at 8C was investigated. Viability of these microorganisms was also determined. The results indicated that the probiotics population remained above 10 6 cfu/g at the storage end. The viability was not significantly affected by co-culturing. The addition of probiotic adjuncts did not exert significant effect on the proteolysis (water-soluble nitrogen and trichloroacetic acid-soluble nitrogen indices), syneresis, pH and other physicochemical properties. The presence of B. lactis BB-12 in the cheese caused a significant increase (P < 0.05) in flavor and overall acceptability. However, the cheese containing both probiotic strains were preferred over the other manufactured cheese. IUFC is a suitable carrier of L. acidophilus la-5 and B. lactis BB12 with an increased flavor and overall acceptability. PRACTICAL APPLICATIONSAlong with the growing consumer awareness about the health benefits of probiotics, there is a greater interest in developing new probiotic foods other than yoghurt and fermented milk. In response to this demand, the results of the present study confirm that UF-Feta cheese can be a good carrier of the probiotic bacteria L. acidophilus la-5 and B. lactis BB-12. In addition, these findings can be useful for the incorporation of probiotics in other types of cheese with general specifications (pH, dry matter, salt content and etc) similar to those of the UF-Feta cheese.

No abstract

The aim of the present work was to study the effects of inulin addition (0, 1.5 and 3% w/w) and the storage temperature (8 and 12 °C) on the viability of probiotic organisms (Lactobacillus acidophilus la-5 and Bifidobacterium lactis BB-12), chemical composition, proteolysis and sensory characteristics of ultrafiltered (UF)-Feta cheeses over 60 days storage time. Storage time was the most effective factor on dependent variables. Population of both strains remained above 10 6 cfu/g at the end of storage time and their viability was neither significantly affected by the inulin concentration, nor by the storage temperatures. No significant (P>0.05) differences were observed in sensory scores, syneresis, water soluble nitrogen, trichloroacetic acid soluble nitrogen and other physicochemical properties (except for dry matter) among different cheese samples at different temperatures. The levels of flavour, odour and overall acceptability were significantly increased as storage period progressed. The results suggest UF-Feta cheese is a suitable carrier for L. acidophilus la-5 and B. lactis BB-12 with increased acceptability during storage.

Whipping cream that contains high levels of fat (35%-40%) is distributed in sweetened or unsweetened form in markets (Rhothwell, 1983). Whipping cream is used in desserts, pastries, cakes, ice cream and some types of coffee (Camacho et al., 1998; Sajedi et al., 2014). This product is a complex emulsion-based foam structure in which partially coalesced fat droplets stabilize air bubbles at the air-water interface (Sajedi et al., 2014). Whipping cream contains high levels of fat and sucrose. Oranian National Standard 13653 permits manufacturers to add up to 25% sucrose to whipping cream (Onstitute of Standards and Ondustrial Research of Oran, 2013). Sweeteners are used in many food products as sucrose substitutes and a variety of non-caloric sweeteners are in use. These sweeteners provide a high level of sweetness in low or very low amounts. Ot is similar to the sweetness of sucrose but is not absorbed by the body and does not the have the risks associated with sucrose, such as obesity, tooth decay and diabetes (D'Brien-Nabors, 2011). Stevia rebaudiana is a variety of wild chrysanthemum (Smith, 1991) that originates in the Rio Monday valley of northern Paraguay. Stevia is natural strong and non-nutritive sweetener that is distributed in the form of a colorless, odorless, crystalline powder (Kroyer, 2010). Ot has a suitable taste that is similar to sucrose without an aftertaste, but is 250-300 times sweeter (Belitz et al., 2009). Ot is stable during processing and storage and, in solid form, at high temperatures (up to 120°C) for one hour (Kroyer, 2010). Stevia has no effect on the blood sugar (Glucose) levels of humans with diabetes. Ot does not cause neurological complications or kidney disease. Ot has been shown to have anti-fungal and anti-bacterial effects (Goyal et al., 2010). There is no risk to teeth after consumption of stevia (Kinghorn, 2001). The results of animal studies have shown that stevia does not cause mutagenic damage or have genotoxic effects (D'Brien-Nabors, 2011). Rebaudioside A is a glycoside from stevia with a diterpene structure. Ots chemical formula is C 44 H 70 D 23, its molecular