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Klasing Kirk C - - 2012
Many frugivorous avian species kept in captivity develop iron storage disease (ISD) as indicated by high concentrations of hepatic iron and hemosiderin deposits in hepatocytes or phagocytes. In several susceptible species fed diets containing moderate levels of iron, ISD develops because of an inability to match rates of iron absorption ...
Laillou Arnaud - - 2012
Targeted fortification programs for infants and young children are an effective strategy to prevent micronutrient deficiencies in developing countries, but the role of large-scale fortification of staple foods and condiments is less clear. Dietary modeling in children aged 6-60 months was undertaken, based on food consumption patterns described in the ...
Cross Amanda J - - 2012
Animal studies have demonstrated that iron may be related to carcinogenesis, and human studies found that heme iron can increase the formation of N-nitroso compounds, which are known carcinogens. One of the postulated mechanisms linking red meat intake to cancer risk involves iron. Epidemiologic studies attempt to investigate the association ...
Park Eunah - - 2012
Adequate amounts of nutrients during pregnancy are essential for maternal, fetal and child health. This study was conducted to investigate the intakes of iron and folate and the effect of supplements on anemia status during pregnancy. One hundred sixty five pregnant women completed questionnaires which included food frequencies and supplement ...
Aparna Potluri Venkatalakshmi - - 2012
"PICA" means perverted appetite for substances not fit as food or of no nutritional value such as, bricks, clay, soil, ice, laundry starch, etc. The word ''PICA'' is derived from Latin word for Magpie, a species of bird that feeds on whatever it encounters. ''PICA'' has been observed in ethnic ...
Durgadevi Manoharan M Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 - - 2014
Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). ...
Martins José Murilo - - 2012
With the objective of reducing the high incidence of iron deficiency anemia, the Brazilian National Health Surveillance Agency (ANVISA) adopted Resolution 344 in December 2002, which made the addition of iron and folic acid to all industrialized wheat and maize flours in Brazil compulsory. After a series of doubts about ...
Mirmiran P - - 2012
Micronutrient deficiency is one of the major public health problems in the Middle East affecting economic, political and social development of countries. The three commonest micronutrient deficiencies belong to iron, iodine and vitamin A. we conducted a systematic review of published English articles in the Middle East countries using databases ...
Laillou Arnaud - - 2012
A micronutrient survey carried out in 2010 among randomly selected Vietnamese women in reproductive age indicated that anemia and micronutrient deficiencies are still prevalent. The objective of this study was thus to analyze the dietary micronutrient intakes of these women, to select the food vehicles to be fortified and to ...
Razolli Daniela S - - 2011
Glutamate acts in the hypothalamus promoting region-, and cell-dependent effects on feeding. Part of these effects are mediated by NMDA receptors, which are up regulated in conditions known to promote increased food intake and thermogenesis, such as exposure to cold and consumption of highly caloric diets. Here, we hypothesized that ...
Narukawa Masataka - - 2011
Food contains various taste substances. Among them, umami substances play an important role with regard to the perception of the taste of food, but, few studies have examined the taste characteristics of representative umami substances other than monosodium L-glutamate (MSG). By conducting mouse behavioral studies (the 48-h 2-bottle preference test ...
Bjerregaard Poul - - 2011
Adverse effects from organic mercury transported along aquatic food chains are health issues in humans and other top-predators. Methyl mercury in organisms at the lower food chain levels is eliminated slowly and laboratory studies have not clarified the role of selenium in the retention of methyl mercury in fish. Here, ...
Suliburska Joanna J Department of Hygiene and Human Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, - - 2014
The objective of this study was to determine the content and the bioaccessibility of minerals (Fe, Zn, Ca and Mg) in commonly consumed food products, such as cereal groats, rice, leguminous grains and nuts purchased from the local market. The contents of Fe, Zn, Ca and Mg in foods were ...
Mogra Renu R Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur, 313 001 - - 2013
Vermicelli is a product prepared by using whole or refined wheat flour. Hard dough is prepared, extruded and dried in the sun. Since wheat flour is deficient in lysine, one of the essential amino acids, the protein quality remains poor. Refining of wheat further reduces nutritional quality. Therefore value addition ...
Gupta Sheetal S Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006 India ; Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore, 570020 - - 2013
The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60 °C for 10-12 h. The ...
Wright Jason J Department of Veterinary and Comparative Anatomy, Pharmacology and Physiology and Programs in Neuroscience, College of Veterinary Medicine, Washington State University, Pullman, Washington 99164-6520, - - 2011
Intraperitoneal injection of CCK reduces food intake and triggers a behavioral pattern similar to natural satiation. Reduction of food intake by CCK is mediated by vagal afferents that innervate the stomach and small intestine. These afferents synapse in the hindbrain nucleus of the solitary tract (NTS) where gastrointestinal satiation signals ...
Khanam Anjum A Department of Protein Chemistry and Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 - - 2013
Two type of ready to eat supplementary food formulations were developed by roller drying based on wheat, soy protein concentrate, whey protein concentrate, and green gram flour and were fortified with vitamins and minerals to meet the one third of the Recommended daily allowance (RDA). The supplementary food formulations contained ...
Neoh Kok-Boon - - 2011
The efficacy of Xterm, which contains 1% bistrifluron, in the form of cellulose bait pellets was evaluated for its efficacy in eradicating field colonies of the mound-building termite Globitermes sulphureus (Haviland) (Isoptera: Termitidae). The termite mounds were dissected at the end of the experiment to determine whether the colonies were ...
Martins José Murilo - - 2011
Government health authorities approved, in December 2002, the ANVISA (National Sanitary Vigilance Agency) resolution number 344, making the addition of iron and folic acid to all wheat and maize flours industrialized in Brazil obligatory. After a brief review of iron deficiency, iron overload and folic acid deficiency several questions and ...
Spieth H R - - 2011
Young individuals of the bottom-biting (i.e. sediment-ingesting) common carp Cyprinus carpio and gudgeon Gobio gobio consumed significant amounts of nematodes in laboratory experiments, whereas the selective-feeding roach Rutilus rutilus did not. In mesocosm enclosure experiments in the field, C. carpio strongly decreased the nematode abundance within 4 days, whereas the ...
Hellwig Michael - - 2010
1,2-Dicarbonyl compounds are formed in food during Maillard and caramelization reactions. 3-Deoxy-D-threo-hexos-2-ulose (3-deoxygalactosone, 3-DGal) and galactosone, two 1,2-dicarbonyl compounds originating from the degradation of galactose, were synthesized and converted to the respective quinoxalines, which were characterized by NMR spectroscopy. Analytical separation of the quinoxalines from the epimeric glucose-derived quinoxalines of ...
Al-Ahmad Ali - - 2010
Enterococci, particularly Enterococcus faecalis, are still a primary concern in endodontic infections. To date, enterococci have been considered to be only transiently present in the oral cavity. The aim of this study was to examine whether different enterococci from food are able to reside in oral biofilm. Six healthy volunteers ...
Iwegbue C M A CM a Department of Chemistry , Delta State University , P.M.B. 1 Abraka , - - 2010
Concentrations of zinc (Zn), copper (Cu), cadmium (Cd), lead (Pb), iron (Fe), nickel (Ni), chromium (Cr), vanadium (V) and cobalt (Co) were measured in 190 samples covering 19 different brands of popular baby foods in Nigeria to assess whether the intakes complied with the recommended desired levels for essential metals ...
Koch Judith - - 2010
Abstract A commercial cheese (acid curd) made from pasteurized milk caused a large listeriosis outbreak in Germany from October 2006 through February 2007. The Listeria monocytogenes outbreak strain was identified in humans and in cheese samples from a patient's home and from the production plant. During the outbreak period, 189 ...
Mercogliano R - - 2010
The aim of this study was to evaluate the production of the vasoactive amines, histamine and tyramine, and of other biogenic amines (putrescine, cadaverine, spermidine, and spermine) during the ripening of pecorino Carmasciano cheese, a traditional Italian cheese produced with raw sheep milk. Vasoactive amines, which may pose health risks ...
Szilagyi Andrew A Division of Gastroenterology, Department of Medicine, McGill School of Medicine, Montreal, Quebec. - - 2010
The ability to digest lactose divides the world's population into two phenotypes that may be risk variability markers for several diseases. Prebiotic effects likely favour lactose maldigesters who experience lactose spilling into their colon. To evaluate the effects of fixed-dose lactose solutions on fecal bifidobacteria and lactobacilli in digesters and ...
Albenzio Marzia - - 2010
The aim of this study was to assess the effect of milk source and of cheese production protocol on proteolytic and lipolytic pattern of cheese during ripening. The study involved six dairy factories located in Monti Dauni Meridionali area of Southern Italy; three dairy factories processed the milk produced by ...
Mart?n M C - - 2010
The presence of lactose-fermenting Enterobacteriaceae and coliforms is routinely assessed to determine the hygienic quality of water and foods, particularly dairy products. This paper reports the use of lacZ-specific primers in an SYBR green I-based real-time PCR method for the easy and rapid detection of coliforms in dairy products. A ...
Lemmens Sofie G SG Department of Human Biology, Maastricht University, Maastricht, The Netherlands. - - 2010
Eating behavior can be influenced by the rewarding value of food, i.e., "liking" and "wanting." The objective of this study was to assess in normal-weight dietary restrained (NR) vs. unrestrained (NU) eaters how rewarding value of food is affected by satiety, and by eating a nonhealthy perceived, dessert-specific food vs. ...
Paxson Heather - - 2010
Keywords:alternative agriculture;place;value;food studies;cheeseABSTRACT Terroir, the taste of place, is being adapted by artisan cheesemakers in the United States to reveal the range of values-agrarian, environmental, social, and gastronomic-that they believe constitute their cheese and distinguish artisan from commodity production. Some see themselves as reverse engineering terroir cheeses to create place ...
Roperto S - - 2009
Forty-four raw milk and 15 serum samples from 44 healthy water buffaloes reared in Caserta, southern Italy, the most important region in Europe for buffalo breeding, were examined to evaluate the presence of Torque teno viruses (TTV) using molecular tools. Furthermore, 8 pooled pasteurized milk samples (from dairy factories having ...
Besson B - - 2009
This study aimed to compare the transfer of 2 manmade radionuclides, radiocesium (137Cs) and radiostrontium (90Sr), from cow milk to whey and cheese in 3 different types of French cheese production with rennet coagulation. Most of the 137Cs was present in the aqueous phase and became concentrated in the whey. ...
Epstein Leonard H LH Department of Pediatrics, School of Medicine and Biomedical Sciences, University at Buffalo, Buffalo, New York 14214-3000, USA. - - 2010
Variety is a major influence of energy intake, but it is not known how much foods have to vary to influence eating. Using a stimulus specificity habituation paradigm we assessed the influence of varying the texture and appearance of nutritionally identical foods on responding for food and energy intake, and ...
Hilario Mario Cuchillo - - 2010
Two feeding systems trials were carried out to determine the antioxidant activity of soft goats' milk cheeses, and also to evaluate the presence of bioactive polyphenolic compounds. Two groups (A and B), each one with 20 (BW 50+/-5 kg) French Alpine goats were employed. All animals had between 70 to ...
Schneider Nadine - - 2010
The enzyme lysozyme is used as a preservative to prevent late blowing of ripened cheese, caused by Clostridium tyrobutyricum. Since the enzyme is extracted from hen egg white, lysozyme has to be declared on food product labels as a potential allergen. Here, a method is reported that combines immunocapture purification ...
O'Brien Martina - - 2009
Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteurised milk and soft ...
Almenar Eva - - 2009
The effect of chitosan coating on the evolution of several volatile compounds relevant to the strawberry ( Fragaria x ananassa cv. Camarosa) aroma profile has been investigated. Strawberries dipped in chitosan acetate solution at 1 or 1.5% (w/w) and uncoated controls were stored at 10 degrees C for 1 week. ...
Gammariello D - - 2009
The aim of this work is to evaluate the shelf life of Stracciatella cheese packaged in a protective atmosphere, using 4 different CO(2):N(2):O(2) gas mixtures [50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4) vol/vol] and stored at 8 degrees C. Cheese in traditional tubs and under vacuum were used ...
Campbell Anthony K - - 2009
A staggering 4000 million people cannot digest lactose, the sugar in milk, properly. All mammals, apart from white Northern Europeans and few tribes in Africa and Asia, lose most of their lactase, the enzyme that cleaves lactose into galactose and glucose, after weaning. Lactose intolerance causes gut and a range ...
Planzer S B SB - - 2009
The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety. A total of 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil. Five hundred thirty-eight (53.8%) people consume cheese daily, while 318 ...
Yoneyama F - - 2008
AIMS: To characterize the genetic and biochemical features of nisin Q. METHODS AND RESULTS: The nisin Q gene cluster was sequenced, and 11 putative orfs having 82% homology with the nisin A biosynthesis gene cluster were identified. Nisin Q production was confirmed from the nisQ-introduced nisin Z producer. In the ...
Neta E R D - - 2008
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP flavor in Farmstead Cheddar cheeses. Eight cheeses were divided into ...
Fu H - - 2008
To date, the published information on trans fatty acids (TFAs) in food products in China remains scarce and of questionable accuracy. Systematic approaches to educate the consumers and to ensure proper labeling of TFAs are among the many urgent challenges the regulatory agencies in this rapidly growing country have to ...
Jablonski J E - - 2008
Picrotoxin is a neurotoxin found in the berries of Anamirta cocculus, a plant native to Southeast Asia. Picrotoxin has potential for being used as a biological weapon since the toxin is relatively easy to isolate and purify. Limited information exists on the stability and detection of picrotoxin added to foods ...
Kaur Manpreet M Postgraduate Student, Department of Pedodontics and Preventive Children Dentistry, AB Shetty Memorial Institute of Dental Sciences, Mangalore, Karnataka, - - 2008
The lure of convenience in addition to good taste gets people to junk food addiction. With the advent of television even in the remotest areas people have become more aware of the fast food items available. Children watch television where fast food continues to dominate the food advertisements viewed by ...
Sharp M D - - 2008
This study used Lactobacillus casei 334e, an erythromycin-resistant derivative of ATCC 334, as a model to evaluate viability and acid resistance of probiotic L. casei in low-fat Cheddar cheese and yogurt. Cheese and yogurt were made by standard methods and the probiotic L. casei adjunct was added at approximately 10(7) ...
Gatti Monica - - 2008
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study ...
Pancaldi Mariaelena - - 2008
Three case histories of nursing infants suffering from different forms of intestinal problems, who underwent special dietary therapy in order to solve situations that would be difficult to deal with using the special artificial milk varieties on the market, are presented. These children were administered a homemade food consisting ofParmigiano ...
West Harry G - - 2008
This paper examines the debate over the safety of raw-milk cheese. Departing from Nestle's categories of "science-based" and "value-based" approaches to risk assessment, the author argues that raw-milk cheese advocates, as well as proponents of pasteurisation, invoke science to support their positions, and measure risk against potential costs and benefits. ...
Burns P - - 2008
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production ...
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