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Mandel R - - 2013
Animals allocate time and effort to a range of core (e.g., sleeping, feeding, drinking) and "luxury" (e.g., playing, exploring) activities. A luxury activity is characterized by low resilience and, as such, will be reduced when time or energy resources are limited, including under conditions of stress or discomfort. One seemingly ...
Klein Bruna - - 2013
The effects of single and dual heat-moisture treatment (HMT) of rice, cassava and pinhão starches at 100°C and 120°C were investigated. The starches were adjusted to 22% w.b. moisture content and subjected to single HMT (autoclaved for 2h) or dual HMT (after being autoclaved for 1h, the material was allowed ...
Palonen Eveliina E Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, - - 2013
Yersinia pseudotuberculosis is an important pathogen that probably survives well in the modern food chain. However, little is known about the mechanisms that allow the growth of this pathogen in foods under stress conditions. The expression of rpoE encoding σ(E) was defined by quantitative real-time reverse transcription-PCR. Expression of rpoE ...
Lücking Genia - - 2013
Due to changes in the design of industrial food processing and increasing international trade, highly thermoresistant spore-forming bacteria are an emerging problem in food production. Minimally processed foods and products with extended shelf life, such as milk products, are at special risk for contamination and subsequent product damages, but information ...
Galán María Gimena - - 2013
When enteral formulas (EF) are administered orally as a supplement to the normal diet, they are often mixed with conventional foods or included in recipes in order to seek new flavors, textures and avoid monotony. The aims of this work were to study the bioaccessibility of Fe, Zn and Ca ...
Gamo Yuko - - 2013
Lactating animals consume greater amounts of food than non-reproductive animals but energy intake appears to be limited in late lactation. The heat dissipation limit theory suggests that the food intake of lactating mice is limited by the capacity of the mother to dissipate heat. Lactating mice should therefore have high ...
Zhao Zhi-Jun - - 2013
The capacity of animals to dissipate heat may constrain sustained energy intake during lactation. We examined these constraints at peak lactation in MF1 mice that had ad libitum access to food, or that had to run a pre-set target on running wheels to obtain ad libitum access to food. The ...
Sabato V - - 2013
Currently management of food allergy is mainly based on absolute avoidance of the offending food(s) and the use of rescue medication. However, the risk of severe or life-threatening reactions due to inadvertent exposure, nutritional imbalance and social isolation raise the demand of disease-modifying treatments. The aim of the different treatments ...
Jarke Christina - - 2013
Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose ...
Mariotti María S - - 2013
The presence of furan in a broad range of heat processed foods (0-6000 μg kg(-1)) has received considerable attention due to the fact that this heat induced contaminant is considered as a "possible carcinogenic compound to humans". Since a genotoxic mode of action could be associated with furan-induced tumor formation, ...
Turner Paul J - - 2013
This article reviews the recent advances in the diagnosis and management of IgE mediated food allergy in children. It will encompass the emerging technology of component testing; moves to standardization of the allergy food challenge; permissive diets which allow for inclusion of extensively heated food allergens with allergen avoidance; and ...
Norhayati H - - 2013
A prebiotic such as inulin is a well-known functional plant food ingredient. It is capable of stimulating growth of beneficial bifidobacteria in the intestine thus protecting against intestinal infections, preventing constipation, increasing mineral absorption, reducing the incidence of colon cancer, and producing B vitamins. Inulin added to food therefore has ...
Amaeze N J - - 2013
Germination is the process by which a spore is transformed from a dormant state of metabolic activity to one of high activity. Effects of different fruit components, aeration and cold storage at 5°C on the germination of ascospores of Neosartorya fischeri after heat treatment were investigated by measuring rate and ...
Ecker Christina - - 2013
Methods applied in food allergen analysis should be specific, sensitive and applicable to both raw and highly processed foods. The performance of the most commonly used methods, ELISA and real-time PCR, may, however, be influenced by food processing steps, e.g., heat treatment. The present study compares the applicability of four ...
Gronquist David - - 2013
Abstract Fishes in aquaria and aquaculture settings may experience a variety of stressors including crowding, different lighting, periods of food deprivation, and vibrations from sources including pumps and tapping of tank sides. The effects of such low-level chronic stress are poorly explored. We used replicate sets of six Zebrafish Danio ...
Song Hyeun Sung HS Department of Food Science and Nutrition, Dong-A University, Busan 604-714, Korea ; House for Natural Life, Gyeongnam 626-831, - - 2013
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat ...
Horii Yuko - - 2013
Lactobacilli provide several health benefits to mammals, including humans. We previously observed that in rats, intraduodenal injection of Lactobacillus johnsonii La1 elevated efferent gastric vagal nerve activity (efferent-GVNA), while L. paracasei ST11 suppressed efferent-GVNA, and thereby increased or decreased food intake. To determine the function of L. brevis (SBC8803), its ...
Bodiga Vijaya Lakshmi - - 2013
Although heat treatment of proteins is believed to promote and accelerate glycation, the accompanying structural changes in proteins because of heat denaturation and/or glycation are not completely understood. In addition, there is an increasing interest for inhibitors of thermal glycation in food processing. β-carotene is a naturally occurring carotenoid found ...
Brookmire Lauren - - 2013
The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the ...
Alin Jonas - - 2013
A combined chromatographic and mass spectrometric toolbox was utilized to determine the interactions between poly(ethylene terephthalate) (PET) food packaging and different food simulants during microwave heating. Overall and specific migration was determined by combining weight loss measurements with gas chromatography-mass spectrometry (GC-MS) and electrospray ionization mass spectrometry (ESI-MS). This allowed ...
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 ...
Schiffmann Robert F - - 2013
The introduction of several Not-Ready-to-Eat (NRTE) products, beginning in 2007, has resulted in several recalls and has caused serious concerns about their safe-cooking in microwave ovens. These products are not fully-thermally processed prior to sale but depend upon the consumer to finish cooking them to the safe minimum temperatures, defined ...
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. ...
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