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Iwanaga Daigo - - 2008
Soybeans contain oil bodies that are naturally coated by a layer of phospholipids and proteins. In nature, this coating protects the oil bodies from environmental stresses and could be utilized by food manufacturers for the same purpose. However, natural oil bodies are physically unstable to aggregation because of the relatively ...
Nuñez-Cordoba J M - - 2009
BACKGROUND/OBJECTIVES: Several studies support the effectiveness of increasing the consumption of fruits and vegetables (F&V) to prevent hypertension. However, none of them have been conducted in a Mediterranean setting. The aim of this study was to assess the association between F&V consumption and the risk of hypertension. SUBJECTS/METHODS: A prospective ...
Guillén María D - - 2008
The oxidation of lipids containing polyunsaturated omega-3 or omega-6 acyl groups, such as docosahexenoic, eicosapentenoic, linolenic, arachidonic, or linoleic groups, and of the corresponding fatty acids, generates among other compounds alpha,beta -unsaturated aldehydes supporting different functional groups containing oxygen, which can be named oxygenated alpha,beta -unsaturated aldehydes (OalphabetaUAs). These compounds ...
Lodhia Parth - - 2008
Many food products are claimed to be effective in controlling halitosis. Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H(2)S and CH(3)SH produced in the oral cavity. Oral microorganisms degrade proteinaceous substrates to cysteine and methionine, which are then converted to VSCs. Most treatments for halitosis focus ...
Chisti Yusuf - - 2008
Renewable biofuels are needed to displace petroleum-derived transport fuels, which contribute to global warming and are of limited availability. Biodiesel and bioethanol are the two potential renewable fuels that have attracted the most attention. As demonstrated here, biodiesel and bioethanol produced from agricultural crops using existing methods cannot sustainably replace ...
Taherpour Avat - - 2008
The volatile constituents of the essential oil of Thalictrum minus L. growing wild in Kurdistan-Iran were investigated by GC and GC / MS technique. Twelve compounds, representing 100% of the total oil were identified. The main components were: Thymol (66.63%), para-Cymene (13.05%), gamma-Terpinene (7.32%), Carvacrol (3.70%), 1,8-Cineole (2.02%).
Cal Krzysztof - - 2008
This note summarises recent studies on skin penetration of terpinen-4-ol, which is the main component of tea tree oil [S.E. Cross, M. Russell, I. Southwell, M.S. Roberts, Human skin penetration of the major components of Australian tea tree oil applied in its pure form and as a 20% solution in ...
Zhang Chunjiang - - 2008
The essential oil of Tibetan medicine Dracocephalum heterophyllum Benth was obtained by hydrodistillation with a 0.7% (v/w) yield. The chemical composition of the essential oil was analyzed by gas chromatography-mass spectral (GC-MS). Eighty-three compounds, constituting about 89.83% of the total oil, were identified. The main compound in the oil were ...
Yu Liangli Lucy - - 2008
Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical species with unpaired electrons and has been widely used in a number of research fields. This review focused on its application in nutraceutical and food research. Current status of ESR in free radical scavenging capacity estimation, food oxidative ...
Castellani Loredana - - 2008
This work is to be included among an evaluation of analytical methods to be used for determination of olive oil quality. Studies on the diglycerides and phenols fraction have been conducted on some olive oils, obtained from cultivars grown in Calabria, during years 1997-2000. The analysis of obtained data indicates ...
Dhepe Paresh L - - 2008
In view of current problems such as global warming, high oil prices, food crisis, stricter environmental laws, and other geopolitical scenarios surrounding the use of fossil feedstocks and edible resources, the efficient conversion of cellulose, a non-food biomass, into energy, fuels, and chemicals has received much attention. The application of ...
Torrijos M - - 2008
The purpose of this work was to study the anaerobic digestion of by-products generated during the production and refining of oil with the objective of proposing an alternative solution (methanisation) to the conventional solutions while reducing the energy consumption of fossil origin on refinery sites. The production of sunflower oil ...
Stender Steen - - 2008
Fatty acids of trans configuration in our food come from two different sources - industrially produced partially hydrogenated fat (IP-TFA) used in frying oils, margarines, spreads, and in bakery products, and ruminant fat in dairy and meat products (RP-TFA). The first source may contain up to 60% of the fatty ...
Pivk Urska - - 2008
The coating on the oral surface plays a significant role in mouthfeel perception, which is an important attribute governing perception of reduced-fat or low-fat food products. The aim of this work was to develop efficient methods to quantify the coating of the lipids covering the oral surface after ingestion of ...
Farhoosh Reza - - 2008
In this study, a set of frying oil samples of different compositional properties but passed qualitative and quantitative standards, which were of various vegetable oil sources (individually or as blends), were obtained from seven of big oil factories in Iran. Before starting the frying process, all the frying oils had ...
Shum Ka-Chiu - - 2007
Radix Aucklandiae (Muxiang in Chinese), the dried root of Aucklandia lappa, is used as a medicinal material for digestive system disorders in traditional Chinese medicine for centuries. Owing to the similarity of morphologies and trade names, Radix Vladimiriae (Chuan-Muxiang), the roots of Vladimiria souliei and V. souliei var. cinerea, and ...
Lin Yen-Heng - - 2007
The formation of micro-scale monodispersed emulsions is crucial for a variety of applications such as cosmetics, food industry and biotechnology. In this study, a new microfluidic chip with a multiple-channel layout for high-throughput emulsions is reported. This chip generated fine-tuned and uniform microdroplets in liquids with a higher throughput for ...
Mozaffarian Dariush - - 2007
Evidence from randomized controlled trials indicates that consumption of trans fatty acids (TFA) leads to harmful changes in serum lipids, systemic inflammation, endothelial function, and, in nonhuman primates, visceral adiposity and insulin resistance. Prospective observational studies demonstrate strong positive associations between TFA consumption and risk of myocardial infarction, coronary heart ...
Burt, S.A.
Due to its antibacterial activity, oregano oil has lately become interesting as a potential 'natural' food preservative. Oregano oil was found to be a fast acting and effective inhibitor of a strain of <i>Escherichia coli</i> O157:H7, the causative agent of a serious gastro-enteritis, and was lethal to this strain when ...
Rasooli Iraj - - 2008
Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Natural products may regulate the cellular effects of aflatoxins and evidence suggests that aromatic organic compounds of spices can control the production of aflatoxins. With a view to controlling aflatoxin production, ...
Abramson Charles I - - 2007
It was recently discovered that exposure to small concentrations of the essential oils of sweet fennel (Foeniculum vulgare Mill) or pignut [Hyptis suaveolens (L.) Poit] can be used to control aphids. What is not known is whether these oils also influence honeybee behavior. Experiments using both harnessed and free-flying foragers ...
Thanatuksorn Pariya P School of Bionics, Tokyo University of Technology, 1404-1 Katakura, Hachioji, Tokyo, - - 2007
Crispness is an important characteristic to be controlled in deep-fat fried products. The physical state of food polymers influences the development of cellular structure and textural qualities of fried food. Glassy state is believed to play an important role in the mechanical properties of low-moisture food. Therefore, an understanding of ...
Chukwumah Yvonne - - 2007
Peanuts are consumed mostly as processed products. Although the effect of processing on isoflavone composition of legumes has been extensively studied, there has been no such study on peanuts. The objective of this study was to evaluate the effect of processing (boiling, oil- and dry-roasting) on the phytochemical composition of ...
Chiou A - - 2007
Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic ...
Trichopoulou Antonia - - 2007
Several lines of evidence point to olive oil and the olive oil-centered Mediterranean diet as conducive to longevity. The evidence stems from ecological, as well as analytic epidemiological studies assessing olive oil, monounsaturated lipids or the Mediterranean dietary pattern in relation to the incidence of, or mortality from, major common ...
Bagheri R - - 2007
Aerial parts of aromatic grass, Cymbopogon parkeri STAPF, were collected at flowering stage from Kerman province of Iran. The essential oil of air dried samples obtained by hydro-distillation method. The compositions of the essential oil were determined by the use of GC and GC-MS. Nineteen (98.7%) constituents were identified. The ...
Burdock George A - - 2008
Ylang-Ylang oil is used in the food industry as a flavor ingredient. It is a complex chemical mixture in the form of an essential oil extracted by water or water-and-steam distillation from the fresh flowers of Cananga odorata Hook. f. & Thomson. Ylang-Ylang oil has been reported to cause dermal ...
Novas Ana - - 2007
In marine mollusks, many physiologic functions are regulated seasonally depending on such factors as the reproductive cycle or the presence of food. The synthesis of nitric oxide by hemocytes of Mytilus galloprovincialis is among the multiple physiologic actions in the immune response, and it is also affected by season. The ...
Burdock George A - - 2008
Sandalwood (Santalum album L.) is a fragrant wood from which oil is derived for use in food and cosmetics. Sandalwood oil is used in the food industry as a flavor ingredient with a daily consumption of 0.0074 mg/kg. Over 100 constituents have been identified in sandalwood oil with the major ...
Morales-Nin B - - 2007
Juvenile turbot (Scophthalmus maximus) were kept in captivity and were fed a prepared food contaminated with five different concentrations of seawater-accommodated fuel oil from 2.4+/-0.35 to 48.2+/-2.2 mg g(-1) food, with a control group receiving uncontaminated food. The growth and survival of individually tagged fish (N=202) were measured after a ...
Parker Tory L - - 2007
Grapes and raisins provide phenolic antioxidants, which contribute to their potential health benefits. The objectives of this study were to compare the antioxidant capacity and phenolic content of green Thompson seedless grapes (the most common variety of grapes consumed in the United States), sun-dried raisins, and golden raisins (both produced ...
Gharst G - - 2007
Peanut flour (PF) is a high-protein ingredient prepared after the partial extraction of oil from roasted peanut seed. Microbial transglutaminase (TGase) catalyzes protein crosslinking via acyl-transfer reactions, resulting in the modification of functional properties such as viscosity, gelation, solubility, and water holding capacity. This work was conducted to observe changes ...
Belsito Emilia L - - 2007
The vacuum distillation of bergamot peels furnishes a high-quality essential oil that is totally bergapten-free. This oil was compared with that produced by distillation of cold-pressed oils and those commercially available. The oil obtained by vacuum distillation of the bergamot vegetable matrix shows a composition quite similar to that of ...
Mannino S - - 2007
The preparation and attractive performance of nanomaterials for innovative detection schemes of food related compounds are described. Nickel nanowires growths by the template procedure were used for magnetoswitchable control of electrochemical processes of sugar-like compounds at the electrode surface. Gold nanoparticles were also prepared by reducing a gold solution with ...
Covaci Adrian - - 2007
Fish oil dietary supplements (FODS) are recommended to increase the intake of polyunsaturated fatty acids (PUFAs), renowned for their beneficial effects on human health. However, FODS also contain anthropogenic contaminants, such as polychlorinated biphenyls and polybrominated diphenyl ethers (PBDEs). Sixty-nine (n=69) PUFA-enriched FODS from 37 producers were collected in 2006 ...
Lee Byung Mu - - 2007
Dietary benzo[a]pyrene (BaP) levels were analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) in various foods (e.g., snack, potato chip, bread, vegetable oil, meat, cereal, etc.) to estimate dietary intake levels of BaP for the assessment of BaP related-cancer risk in Koreans. Higher levels of BaP were detected in ...
Busatta C - - 2008
This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on ...
Criado Maria N - - 2007
The aim of this work was to determine the transfer of the chloroplast pigment fractions during the virgin olive oil extraction process, in relation to different factors: the ripening stage of the olive fruits, the irrigation water applied to the olive tree, and the addition of natural microtalc (NMT) during ...
Huang Hsi-Ya - - 2007
In this study, an on-line concentration method, ASEI (anion-selective exhaustive injection)-sweeping technology which was coupled with microemulsion EKC (MEEKC), was used to analyze and detect six catechins ((-)-epicatechin, (+)-catechin, (-)-epigallocatechin gallate, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-gallocatechin). In addition to the effects of the buffer pH and electrolyte concentration on stacking, ...
Shiozawa Satoshi - - 2007
The oxidation of oils has important effects on the quality of oily foods, such as instant noodles. In particular, the generation of aldehydes, which accompanies the oxidation of oils, is one of the first factors to reduce food quality. We examined various indicators of oil quality during temperature-accelerated storage and ...
Martin Clayton A - - 2007
There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among ...
Saxena Rita - - 2007
Antioxidants are important in protection against hypertension, diabetes, cardiovascular diseases and cancer. Polyphenols are potent antioxidants in plant foods, but their contribution to such protective effects is yet to be established. This study attempted to generate a database on the antioxidant activity (AOA) and phenolic content (PC) of some plant ...
Miura Daisaku - - 2007
We previously reported that daily intraperitoneal injections of oleamide weakly inhibits the spontaneous metastasis of BL6 cells by blocking the gap junction-mediated intercellular communications (GJIC) of connexin 26 (Cx26). In the present study, we tested camellia oil, olive oil and cottonseed oil which are rich in oleamide-like oleic acid for ...
Lee S - - 2007
C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in ...
Dais Photis - - 2007
This review is a brief account on the application of a novel methodology to the quality control and authentication of extra-virgin olive oil. This methodology is based on the derivatization of the labile hydrogens of functional groups, such as hydroxyl and carboxyl groups, of olive oil constituents with the phosphorus ...
Hidaka S - - 2007
OBJECTIVE: We studied the effects of food components on the in vitro formation of calcium phosphate precipitates. MATERIALS AND METHODS: The effects of food components, such as starch, soybean flour, fish meal, rapeseed oil, and coconut oil, on calcium phosphate precipitation were studied using a pH drop method. RESULTS: Although ...
Klonoff David C - - 2007
Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans ...
Ezerskis Z - - 2007
Fourteen poly(vinyl chloride) (PVC) gasket seals and 15 samples of pesto, tomatoes sauces, olive oil and olives in oil were analysed for the additives and plasticisers. The systematic screening of the representative samples revealed that epoxidised soybean oil (ESBO) was the principal plasticiser in eight gaskets and the concentrations of ...
Culbertson Jennifer B - - 2007
In September 1969, the Florida barge spilled 700,000L of No. 2 fuel oil into the salt marsh sediments of Wild Harbor (Buzzards Bay, MA). Today the aboveground environment appears unaffected, but a substantial amount of moderately degraded petroleum still remains 8-20cm below the surface. The salt marsh fiddler crabs, Uca ...
Salas-Salvadó J - - 2008
OBJECTIVE: To evaluate associations between components of the Mediterranean diet and circulating markers of inflammation in a large cohort of asymptomatic subjects at high risk for cardiovascular disease. SUBJECTS/METHODS: A total of 339 men and 433 women aged between 55 and 80 years at high cardiovascular risk because of presence ...
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