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Feldman Matthew F MF Division of Allergy & Immunology, University of Texas Southwestern Medical Center, 5323 Harry Hines Boulevard, Dallas, TX, 75390, - - 2014
Cow's milk and hen's egg allergies are two of the most common food allergies that affect children, with an estimated prevalence of 2-3 % each. Persistence of food allergy into late teen years and adulthood is being increasingly recognized, possibly due to strict avoidance practices. Heating has been known to alter ...
Jiménez-Saiz Rodrigo R a Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL), UAM-CSIC , Madrid , - - 2014
ABSTRACT Heat treatment has been used since ancient times for food processing, firstly to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or ...
Eeva Tapio T Department of Biology, University of Turku, Turku, Finland, - - 2014
We manipulated dietary lead (Pb) levels of nestlings in wild populations of the great tit (Parus major L) to find out if environmentally relevant Pb levels would affect some physiological biomarkers (haematocrit [HT], fecal corticosterone metabolites [CORT], heat shock proteins [HSPs], erythrocyte delta-aminolevulinic acid dehydratase activity [ALAd]), growth (body mass, ...
Hong Yoon-Ki YK Dept. of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon Natl. Univ, Chuncheon, Gangwondo, 200-701, South - - 2014
The high-temperature sous-vide (HTSV) method was developed to prepare carrots with a soft texture at the appropriate degree of pasteurization. The effect of heating conditions, such as temperature and time, was investigated on various package sizes. Heating temperatures of 70, 80, and 90 °C and heating times of 10 and ...
Krasulya Olga O Moscow State University of Technology and Management, Moscow, Russia. Electronic address: - - 2014
In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a ...
Shin Hee Soon HS Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seognam-si, Kyeonggi-do 463-746, - - 2014
Food allergy, which accompanies acute symptoms such as pruritus, vomiting, diarrhea, and lethal anaphylactic shock is an increasing clinical problem. Skullcap (Scutellaria baicalensis Georgi) has been widely used as a traditional herbal medicine to treat inflammation, cancer, and allergy, but its effects in treating food allergy are not yet known. ...
Ng Chun-Yi CY Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur, - - 2014
Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linking to the ...
Turner Paul J PJ aSection of Paediatrics (Allergy and Infectious Diseases) and MRC and Asthma UK Centre in Allergic Mechanisms of Asthma, Imperial College London, London, UK bDivision of Paediatrics and Child Health, University of Sydney, Sydney, New South Wales, - - 2014
Food allergy affects up to 10% of preschool children, and continues to increase in prevalence in many countries, resulting in a major public health issue, with practical implications for the food industry, educational establishments and healthcare systems. The need to distinguish between food allergen sensitization and true clinical reactivity remains ...
Elmore Sarah E - - 2014
Aflatoxins are common contaminants of staple crops, such as corn and groundnuts, and a significant cause of concern for food safety and public health in developing countries. Aflatoxin B1 (AFB1) has been implicated in the etiology of acute and chronic disease in humans and animals, including growth stunting, liver cancer ...
Choi Hye Jin HJ Laboratory of Mucosal Exposome and Biomodulation, Department of Microbiology and Immunology, and Medical Research Institute, Pusan National University School of Medicine, Yangsan, South - - 2014
Improperly practiced postharvest procedures can pose mycotoxin-related risks in the production of medicinal herbs. As a health food with pharmacological supplements, cereal-based adlay has been broadly used in oriental medical practice. Compared with the standard production protocol, three provisional critical control points (CCPs) in the conventional procedure were identified and ...
Lewandowska Anna A Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, Poland, 11/12 Narutowicza Str., 80-233 Gdansk, Poland; Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdansk, - - 2014
Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially ...
Sevenich Robert R Dept. of Food Biotechnology and Food Process Engineering, Technische Univ. Berlin, Koenigin-Luise-St. 22, D-14195, Berlin, - - 2014
The benefits that high-pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), ...
Liu Qian Q State Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, - - 2014
The sterilization of vacuum packaged Caixin (Brassica chinensis L.) which is a green leafy vegetable and also a low acid food remains a difficult problem. Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum packaged Caixin (Brassica chinensis L.) were investigated. ZnO nanoparticle suspension ...
Granvogl Michael - - 2014
Three stable isotope dilution assays (SIDAs) were developed for the quantitation of (E)-2-butenal (crotonaldehyde) in heat-processed edible fats and oils as well as in food using synthesized [13C4]-crotonaldehyde as internal standard. First, a direct headspace GC-MS method, followed by two indirect methods on the basis of derivatization with either pentafluorophenylhydrazine ...
Purslow Peter P PP Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; email: - - 2014
Intramuscular connective tissue (IMCT) forms a series of continuous networks integrating muscle fibers and fascicles into a whole organ. The contributions ofIMCTto cooked meat toughness have long been recognized. This review concentrates on (a) the potential to manipulate IMCT in the growing animal, (b) postmortem effects on structure and properties ...
Janssens Lizanne L Laboratory of Aquatic Ecology, Evolution and Conservation, University of Leuven, Charles Deberiotstraat 32, B-3000 Leuven, Belgium. Electronic address: - - 2014
Global warming and pesticide pollution are major threats for aquatic biodiversity. Yet, how pesticide effects are influenced by the increased frequency of extreme temperatures under global warming and how local thermal adaptation may mitigate these effects is unknown. We therefore investigated the combined impact of larval chlorpyrifos exposure, larval food ...
Ortega-Rivas Enrique - - 2014
Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative ...
Smelt J P P M JP a Department of Molecular Microbial Physiology and Food Safety , University of Amsterdam , Science Park 904 , 1098 XH , Amsterdam , The - - 2014
This paper serves as an overview of various aspects of thermal processing. Heat processing of foods has a long history and is still one of the most important preservation methods. To guarantee microbiological safety and stability, large safety margins are often applied in traditional heat processes. Because of the need ...
Marra Francesco F 0000-0001-9397-6966 Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, - - 2014
Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics ...
Moreira Miriany A MA Departamento de Química, ICEx, Universidade Federal de Minas Gerais; Av. Antônio Carlos 6627, Pampulha, 31270-901, Belo Horizonte, MG, Brazil. - - 2014
Phthalates used as plasticizers in the manufacture of household containers can potentially be transferred to foods that are stored or heated in these plastic containers. Phthalates are endocrine disruptor compounds (EDC) and are found in very low concentrations in foods, thus, highly sensitive analytical techniques are required for their quantification. ...
Suresh Kumar G G Department of Lipid Science and Traditional Foods, CSIR - Central Food Technological Research Institute , Mysore , - - 2013
Abstract Nutraceuticals availability in heat-processed foods is considered to be the index for healthy food. This study has made an attempt to optimize the temperature to retain nutraceuticals in wheat bran (WB) and wheat germ (WG). Heated WG (130 °C & 140 °C) and WB (140 °C & 150 °C) were analyzed for sensory ...
Chang Ying Ping - - 2013
The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of ...
Whitlock R E - - 2013
Using implanted archival tags, we examined the effects of meal caloric value, food type (sardine or squid) and ambient temperature on the magnitude and duration of the heat increment of feeding in three captive juvenile Pacific bluefin tuna. The objective of our study was to develop a model that can ...
Ito Ruri - - 2013
Since the Tohoku earthquake, there is much interest in processed foods, which can be stored for long periods at room temperature. Retort heating is one of the main technologies employed for producing it. We developed the innovative food processing technology, which supersede retort, using ohmic heating and aseptic packaging. Electrical ...
Lieberman Phillip L PL University of Tennessee College of Medicine, Germantown, Tenn. Electronic address: - - 2014
The International Classification of Diseases (ICD)-9 included a code only for anaphylactic shock. The improved ICD-10 coding defines the different symptoms and types of anaphylaxis and includes coding for anaphylaxis without shock. This new coding is consistent with the efforts of the National Institute of Allergy and Infectious Diseases (NIAID) ...
Oomah B Dave - - 2013
Heat pretreatment is considered the first step in grain milling. We therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition, and antioxidant and α-amylase activities of bean cultivars from three market classes. Heat treatments improved dehulling characteristics (hull yield, rate coefficient and reduced abrasive hardness ...
Yu Ping - - 2013
Phytic acid and phytates can interact with biomolecules, such as proteins and carbohydrates, and are anti-nutritional factors found in food and feed. Therefore, it is necessary to remove these compounds in food and feed processing. Phytase can hydrolyze phytic acid and phytates to release a series of lower phosphate esters ...
Dufour Virginie - - 2013
Campylobacter jejuni is a widespread pathogen responsible for most of the food-borne gastrointestinal diseases in Europe. The use of natural antimicrobial molecules is a promising alternative to antibiotic treatments for pathogen control in the food industry. Isothiocyanates are natural antimicrobial compounds, which also display anti-cancer activity. Several studies described the ...
Julshamn Kaare - - 2013
The method for the determination of As, Cd, Hg, and Pb in foods by pressure digestion and inductively coupled plasma (ICP)/MS, previously published in J. AOAC Int. 90, 844-856 (2007), was approved as First Action 2013.06 on April 9, 2013 by the Method- Centric Committee for Elemental Contaminants in Food. ...
Valencak Teresa G - - 2013
The capacity of females to dissipate heat may constrain sustained energy intake during lactation. However, some previous experiments supporting this concept have confounded the impact of temperature on the mothers with the impact on the pups. We aimed to separate these effects in lactating laboratory mice (MF1 strain) by giving ...
Stanojevic Sladjana P - - 2013
Nutritional properties of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soymilk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats and carbohydrates, and energy values (EV) were correlated with the respective physicochemical ...
Watanabe Hiroko - - 2013
Heated foods often present low allergenicity, and have recently been used in specific oral immunotherapy for food allergies. However, the influence of heating on tolerogenicity of food allergens is not well elucidated. Here, we investigated biochemical, allergenic, and tolerogenic properties of heated egg white (EW) using a murine model of ...
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 ...
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 ...
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