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Fiore Alberto - - 2013
Radio frequency (RF) heating has been used for numerous applications in the food industry such as baking, thawing or pasteurisation. It reduces cooking time, and it helps to retain acceptable food colour and texture. In this paper, chemical and sensory data obtained from broccoli, potatoes, salmon and cocoa cakes cooked ...
Lefébure R - - 2013
Both temperature and terrestrial organic matter have strong impacts on aquatic food-web dynamics and production. Temperature affects vital rates of all organisms, and terrestrial organic matter can act both as an energy source for lower trophic levels, while simultaneously reducing light availability for autotrophic production. As climate change predictions for ...
Silberman Michael - - 2013
Aerodigestive tract burns represent a rare but potentially devastating injury pattern throughout the world. Although the majority of these injuries do not require intervention, these burns have the potential for poor outcomes. Traditionally this disease has been caused by superheated gases found in explosions or fire-related injury. However, as technology ...
Géczi Gábor - - 2013
Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on ...
Abramovitch Jodie B - - 2013
Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shellfish-allergic subjects' serum IgE. Cooked extracts ...
Frolov Andrey A Zoological Institute of Russian Academy of Sciences, Sankt-Petersburg, - - 2013
The field sampling of the Aphodiini scarab beetles in Dosang environs (Astrakhan Province, European Russia) in 2006-2012 resulted in the collection of 44 species. All but one of them belong to Aphodius Hellwig (sensu lato). This is apparently the richest recorded local Aphodiini fauna in Russia. The high Aphodiini diversity ...
Verma Alok Kumar - - 2012
Food induced allergic manifestations are reported from several parts of the world. Food proteins exert their allergenic potential by absorption through the gastrointestinal tract and can even induce life threatening anaphylaxis reactions. Among all food allergens, legume allergens play an important role in induction of allergy because legumes are a ...
Gerstenmeyer Eva - - 2013
Consumption of lignan rich food is presumed to have positive effects on human health. As numerous foods are consumed mainly in processed form it is important to investigate the changes of the lignan content during processing. To this end, unheated and heated sesame seeds, sesame products, rye grains, rye flour, ...
Sáiz-Abajo María-José - - 2013
β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the ...
Yildiz-Turp G - - 2013
Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the ...
Løvdal Irene Stranden - - 2012
The time/temperature profiles experienced by spores on the track from their natural sporulation environment to consumable food products may be highly diverse. Temperature has been documented as an important factor that may activate spores, i.e. potentiates spores to germinate. There is, however, limited knowledge about the relationship between the expected ...
Taylor Jan R E - - 2013
Abstract Low temperatures in northern winters are energetically challenging for mammals, and a special energetic burden is expected for diminutive species like shrews, which are among the smallest of mammals. Surprisingly, shrews shrink their body size in winter and reduce body and brain mass, an effect known as Dehnel's phenomenon, ...
Chen Yong-Hong - - 2012
Acrylamide is potential carcinogenic compound that possesses neurotoxicity activity. In this study, the levels of acrylamide in 123 selected food samples from China was evaluated using a LC/MS/MS method. One hundred and fifteen (115) out of 123 samples showed positive levels of acrylamide in the range of 0.41 to 4,126.26 ...
Chen Yong-Hong - - 2012
The occurrence and levels of benzo[a]pyrene in various heat-treated foods from China were evaluated by high-performance liquid chromatography-fluorescence detection. In a total of 119 samples, 105 were found to contain benzo[a]pyrene at levels of 0.03 to 19.75 μg/kg. The benzo[a]pyrene contents in 12 animal source foods were higher than the ...
Mallpress Dave E W - - 2012
The relationship between positive and negative reinforcement and the symmetry of Thorndike's law of effect are unresolved issues in operant psychology. Here we show that, for a given pattern of responding on variable interval (VI) schedules with the same programmed rate of food rewards (positive reinforcement VI) or electric shocks ...
Watzek Nico - - 2012
SCOPE: Acrolein (AC) and acrylamide (AA) are food contaminants generated by heat treatment. We studied human exposure after consumption of potato crisps by monitoring excretion of mercapturic acids (MAs) in urine. METHODS AND RESULTS: MA excretion was monitored in human urine collected up to 72 h after ingestion of a ...
Kaur Satinder - - 2012
Reduction of various antinutritional factors in cereal brans by different treatments (microwave heating, dry heating and wet heating) were studied. There was significant difference (p ≤ 0.05) in reduction of antinutritional factors of treated cereal brans except for dry heating at low temperature. Microwave heating at 2450 MHz for 2.5 ...
Yang Zhen-Huang - - 2012
BACKGROUND: Fag t 3 is a major allergenic protein in tartary buckwheat. The Maillard reaction commonly occurs in food processing, but few studies have been conducted on the influence of thermal processing on the allergenic potential of buckwheat allergen. The aim of the present study was to investigate the effects ...
Fitzgerald-Dehoog Lindsay - - 2012
In response to thermal stress, many rocky shore organisms exhibit characteristic physiological changes associated with increased tolerance to subsequent high temperatures. Although presumably adaptive, activation of the heat-shock response requires a significant energetic investment and therefore may impose a trade-off between survival and other life-history traits. We investigated the effects ...
Yaguchi Takashi - - 2012
Species of the genus Neosartorya are heat-resistant fungi that cause the spoilage of heat-processed acidic foods due to the formation of heat-resistant ascospores, and they produce mycotoxins, such as fumitremorgins and gliotoxin. Their anamorphs are phylogenetically and morphologically very close to Aspergillus fumigatus, which has never been reported as a ...
Ladle Richard J - - 2012
  The term hot cave is used to describe some subterranean chambers in the Neotropics that are characterized by constantly high ambient temperatures generated by the body heat of high densities of certain bat species. Many of these species have limited geographic ranges, and some occur only in the hot-cave ...
Mariotti María Salomé - - 2012
Furan, a potential carcinogen, has been detected in highly consumed starchy foods such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, so far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan ...
Newton Angela E - - 2012
Dairy products are heated both during processing and by consumers during food preparation; consumers place a high level of importance on flavour when assessing product acceptability. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Much focus has been placed on ...
Siracusa Valentina - - 2012
This work reports an experimental study on the permeability and thermal behavior of commercial polypropylene (PP) film used for fresh-cut potatoes packaging. The permeability was tested using oxygen, carbon dioxide, nitrogen, mix of these 3 gases, normally used for modified atmosphere packaging (MAP) and Air, to understand if it would ...
Li Xiaoxia - - 2013
Controllable antioxidative xylan-chitosan Maillard reaction products (MRPs) were prepared by co-heating xylan and chitosan at different time periods and used for lipid food storage in lecithin model system and refrigerated pork meat. The results of antioxidant protective effect on lecithin liposome peroxidation induced by 2,2'-azobis(2-methylpropionamidine) dihydrochloride revealed that the MRPs ...
Tan Chia L - - 2013
Most living primates exhibit a daytime or nighttime activity pattern. Strict diurnality is thought to be the rule among anthropoids except for owl monkeys. Here we report the diel activity pattern of an Asian colobine, the Guizhou snub-nosed monkey Rhinopithecus brelichi, based on a methodology that relied on using 24-h ...
Rahmathulla V K - - 2012
Abstract Food consumption and utilization is influenced by various biotic and abiotic factors. Under different environmental, feeding, and nutritional conditions, and with ingestion of the same amount of mulberry leaves, the silkworm shows significant difference in its ability to digest, absorb, and convert food to body matter. Here, influences of ...
Ward Paula Marie L - - 2012
Waste grease lipids used in animal feeds have been the cause of food recalls in Europe, where such materials were incorporated into animal feedstuffs. This resulted in unwanted residues in human food. The composition of such lipid sources has been lacking. Seventeen composite trap grease and isolated brown grease samples ...
Hossain Mohammad Alamgir MA Department of Biotechnology, Chung-Ang University, Ansung, 456-756 South - - 2013
A new manufacturing method for producing a puffed ginseng-rice snack (PGRS) was developed using ginseng powder and map rice flour through a steam and compression process (SCP). The physical and sensory properties of the PGRS were characterized. The pellets for puffing were prepared from ginseng powder and map rice flour. ...
Golias Jaroslav - - 2012
[This corrects the article on p. e37156 in vol. 7.].
Pitchai Krishnamoorthy K Department of Biological Systems Engineering, University of Nebraska-Lincoln, NE-68583, - - 2012
Due to the inherent nature of standing wave patterns of microwaves inside a domestic microwave oven cavity and varying dielectric properties of different food components, microwave heating produces non-uniform distribution of energy inside the food. Non-uniform heating is a major food safety concern in not-ready-to-eat (NRTE) microwaveable foods. In this ...
Hayashi Yusuke - - 2011
Four rats responded under a choice reaction-time procedure. At the beginning of each trial, the rats were required to hold down a center lever for a variable duration, release it following a high- or low-pitched tone, and press either a left or right lever, conditionally on the tone. Correct choices ...
Devatkal Suresh K SK Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab India - - 2014
Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC. Total fluid release (TFR), water release (WR) ...
Patel Krishna Kumar - - 2012
This review paper included the recent progress made in heat pump assisted drying, its principle, mechanism and efficiency, type and its application for drying of agricultural produce. Heat pump assisted drying provides a controllable drying environment (temperature and humidity) for better products quality at low energy consumption. It has remarkable ...
Raval A H AH Farm Machinery & Power Department, College of Agricultural Engineering & Technology, Junagadh Agricultural University, Junagadh, 363001 - - 2013
A simple analytical heat flow model for a closed rectangular food package containing fruits or vegetables is proposed for predicting time temperature distribution during transient cooling in a controlled environment cold room. It is based on the assumption of only conductive heat transfer inside a closed food package with effective ...
Frazzoli C - - 2010
The modern concept of zoonosis considers any detriment to the health and/or quality of human life resulting from relationships with (other) vertebrate or edible or toxic invertebrate animals. Whereas exposure to toxicants through foods of animal origin (a.o.) is a well-established issue, hereby we discuss it as novel zoonoses, from ...
Sargeant Jan M - - 2011
Observational studies in pre-harvest food safety may be useful for identifying risk factors and for evaluating potential mitigation strategies to reduce foodborne pathogens. However, there are no structured reporting guidelines for these types of study designs in livestock species. Our objective was to evaluate the reporting of observational studies in ...
Card Jeffrey W - - 2011
Nanotechnology is poised to impact the food and food-related industries through improvements in areas as diverse as production, packaging, shelf life, and bioavailability of food and beverage components. An evaluation was undertaken to characterize the published literature pertaining to the safety of oral exposure to food-related nanomaterials and to identify ...
O'Bryan C A - - 2010
Distance education courses have become popular due to the increased number of commuter students as well as people already in the workforce who need further education for advancement within their careers. A graduate-level Web-based course entitled Special Topics-Poultry Food Safety Microbiology was developed from an existing senior undergraduate advanced food ...
Garden-Robinson Julie - - 2010
The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and ...
de Krom Michiel P M M - - 2010
Irrespective of major food crises in the 2000s consumer trust in food seems to remain high in Western Europe. Transparent information provision to consumers on food risks is a central strategy of the EU, its Member States and private food providers to build food trust among consumers. But can the ...
Desai Shivalingsarj Vijaykumar - - 2010
This study was undertaken to evaluate the behaviour of vegetative cells and spores of four potent native toxigenic food isolates of Bacillus cereus as affected by selected time-temperature combinations used in processing of Indian traditional foods. The vegetative cells of B. cereus when subjected to sublethal heat treatments, individually, in ...
Webster Kevin - - 2010
The allocation of resources with respect to food safety issues requires that decision makers prioritize these issues, which may conflict with the public's opinions on these matters. The purpose of this study was to compare how Canadian expert and lay respondents rank different food hazards, with a view to better ...
Lubran M B - - 2010
In order to improve the safety of refrigerated ready-to-eat food products prepared at retail deli departments, a better understanding of current practices in these establishments is needed. Food employees in deli departments at six chain and three independent retail establishments in Maryland and Virginia were observed, using notational analysis, as ...
Batista Rita - - 2010
Before market introduction, genetic engineered (GE) food products, like any other novel food product, are subjected to extensive assessment of their potential effects on human health. In recent years, a number of profiling technologies have been explored aiming to increase the probability of detecting any unpredictable unintended effect and, consequently ...
- - 2010
Foodborne diseases remain an important cause of morbidity in the United States among all age groups. A potentially important contributor to this morbidity is improper food handling and preparation practices in kitchens at restaurants and in private homes. In 1998, the Los Angeles County Department of Public Health (LACDPH) established ...
Serafini Mauro - - 2010
From the legislative standpoint, foods do not necessarily have a nutritional role, in that they are defined as: any product or substance that is transformed (even partially) or not transformed and that is meant to be ingested by humans (or for which ingestion can be reasonably assumed), excluding such products ...
Pham Mai T - - 2010
Abstract The province of Ontario, Canada, has a highly diverse and multicultural population. Specialty foods (i.e., foods from different cultures) are becoming increasingly available at retail food outlets and foods service establishments across the province; as a result, public health inspectors (PHIs) are increasingly required to assess the safety of ...
Kosa Katherine M - - 2011
The U.S. Department of Agriculture developed a food safety brochure to educate transplant recipients and their caregivers about the risk of contracting foodborne illnesses and safe food-handling prevention practices. Qualitative research was conducted with transplant recipients and caregivers to collect information on participants' food safety concerns, knowledge, and practices; changes ...
Halder Amit - - 2010
The objective of this study was to use an existing database of food products and their associated processes, link it with a list of the foodborne pathogenic microorganisms associated with those products and finally identify growth and inactivation kinetic parameters associated with those pathogens. The database was to be used ...
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