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Results 451 - 500 of 555
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Oste R E - - 1991
An overview is given on the effects of food processing on the protein digestibility. Beneficial effects of food processing are primarily observed in a range of plant foods containing toxic substances and/or anti-nutrients (legumes, cereals, some seed food). Digestibilities improve by heating, soaking, germination and fermentation. These processing steps reduce ...
Wilson R P - - 1991
1. Resting metabolic rate was determined in Adelie penguins (Pygoscelis adeliae) that had been fed warm and cold ingesta. 2. Post-ingestion metabolic rate was found to be related to food temperature rather than to specific dynamic action. 3. Calorimetric calculations indicate that up to 13% of Adelie penguin daily energy ...
Hathcock J N - - 1991
Trypsin inhibitor (TI) occurs naturally in many foods from plants, notably soybean protein products. Heat treatment inactivates TI and improves nutritional quality, but residual TI activity of 5 to 20% remains after typical commercial treatments. Chronic feeding of TI or products that contain TI can inhibit trypsin and chymotrypsin, stimulate ...
Brandon D L - - 1991
Soybean proteins are widely used in human foods in a variety of forms, including infant formulas, flour, protein concentrates, protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs the nutritional quality and possibly the safety of soybeans and other ...
Ke O Y - - 1990
The antimalarial compound qinghaosu (artemisinin) was tested in vitro for the ability to inhibit plaque formation by Toxoplasma gondii in fibroblasts. Qinghaosu at 0.4 microgram/ml for 5 days eliminated all plaques and microscopic foci of T. gondii. At 1.3 micrograms/ml for 14 days, qinghaosu completely eliminated T. gondii. Pretreatment of ...
Vassilakos N - - 1990
The aim of this study was to investigate the influence of pH changes in dental plaque and saliva on the magnitude of the galvanic current created when amalgam restorations make contact in the oral cavity. Ten persons with 46 contacts between amalgam fillings in all participated in the experiments. Potential, ...
Ciancio S G - - 1990
The purpose of this study was to compare the effectiveness of plaque removal of the Water Pik Automatic Toothbrush and Interplak brush versus the Oral B-40 manual brush. Thirty healthy patients having plaque on all tooth surfaces were admitted for this two-week, double-blind study. Patients served as their own control ...
Haim A - - 1990
Metabolic rates by means of oxygen consumption (VO(2)) at various ambient temperatures (T (a)) and food consumption as well as water intake and thermoregulation were compared between individuals of the Cape porcupine Hystrix africaeaustralis acclimated to T (a)=32°C with a photoperiod of 16L:8D summer-acclimated and T (a)=10°C; 8L:16D winter-acclimated. The ...
Goldberg R M - - 1990
Thermal injuries to the upper airway are a well-recognized complication of the inhalation of steam and hot gases, but have only rarely been reported to occur in relation to the ingestion of heated foodstuffs. We report the case of an acute laryngeal burn caused by the ingestion of a microwave-heated ...
Attarzadeh F - - 1990
Fixed orthodontic appliances increase the number of retention areas, resulting in increased possibilities for the accumulation of dental plaque. In addition, there is a risk of direct mechanical irritation. In spite of good toothcleaning most orthodontic patients develop generalized moderate gingivitis or an edematous type within one to two months ...
Kato H - - 1990
We designed an inductive aperture-type applicator, IATA, consisting of a one-turn, square, column-like coil made of a metal strip. In experiments using a phantom, this applicator was seen to have the following characteristics: (1) it does not excessively heat the fat layer; (2) deep portions can be heated effectively; (3) ...
Wilson R F - - 1990
The relationships between the composition of both free smooth surface and approximal plaque and salivary composition and sugar intake assessed from a retrospective 24-hour dietary history were investigated. The inorganic phosphorus concentrations of both types of plaque collected from the permanent dentition were directly related to concentrations in stimulated whole ...
Tamplin M L - - 1989
Cell-free hemolymph (serum) of the eastern oyster, Crassostrea virginica, agglutinated Vibrio cholerae, including all O1 serovars and biovars. Seventy-nine other strains of bacteria, including 14 genera and 26 species, were not agglutinated. The A, B, and C factors of O1 antigen were not involved in agglutination. Bacterial agglutinating (BA) activity ...
Hyman B T - - 1989
Neurofibrillary tangles and neuritic plaques are the neuropathological hallmarks of Alzheimer's disease. The latter consist of a core of A4 amyloid protein. We now report that some neurofibrillary tangles ('tombstone tangles') are also A4 immunoreactive. This observation is consistent with the hypothesis that A4 amyloid accumulation is a component of ...
Klein B P - - 1989
The high market penetration of microwave ovens in the United States and the burst of new food products available for "heating and eating" raises questions about the nutritional impact of the relatively new technology. Based on the information available in the literature, nutrient content and retention of microwave-cooked or reheated ...
Formal C - - 1989
The problem of burns after spinal cord injury is described. Chart review was performed on thirty-five known cases. All burns occurred below the level of the lesion (p less than .001). Causes included bathing and showering, food and beverage, and therapeutic and environmental heating devices. We conclude that spinal cord ...
Breuer M M - - 1989
Some confusion exists in the literature whether correlations exist between gingivitis severity and plaque levels as measured by the corresponding indices. The results of a clinical trial and a re-analysis of literature data indicate that a strong statistical correlation exists between the Löe-Silness Gingival Index values and both the Löe ...
Flowers B - - 1989
Effects of elevated ambient temperature on puberty and related physiological responses were studied in 40 gilts. Group 1 (n = 20) gilts were born in September and Group 2 (n = 20) gilts were born in March. Gilts were placed in environmentally controlled chambers at 140 d of age. After ...
Rankine C A - - 1989
Fourteen subjects between 7 and 17 years of age with an equal distribution of low and high caries activity were given: (1) a 10% sucrose rinse, (2) a reference candy, (3) a reference candy with 3% dicalcium phosphate dihydrate, and (4) a reference candy with 0.75% calcium lactate on four ...
Kawasaki H - - 1989
A monoclonal antibody (Am-3) was produced against senile plaques in the brain of a patient with Alzheimer's disease. Am-3 was reactive with senile plaques of typical, primitive and diffuse type not only in the brain used as immunogen, but also those in the brain of 15 out of 25 autopsy ...
Sgan-Cohen H D - - 1988
In this study we investigated the effect of previous diet on the response of plaque pH to three test foods. The study population consisted of 11 dental students. Plaque pH was measured, by means of the touch electrode method, on the first two upper molars. The study was conducted at ...
Bandres J C - - 1988
The heat susceptibility of four bacterial enteropathogens in foods and water was studied to develop effective recommendations for travelers to regions where diarrheal diseases are important health problems. All enteropathogens tested survived well in foods stored at refrigerator temperature (4 degrees C), room temperature (25 degrees C), and 50 degrees ...
Unklesbay N F - - 1988
A research strategy is presented to illustrate phases involved in developing a food model to simulate a food product. Such models can be used to reduce expenses involved in studying energy consumed during heat processing. Bentonite-glycerol-water dispersions were prepared to simulate raw turkey rolls when processed at 105 degrees and ...
Dodds M W - - 1988
The primary aim of this study was to rank several reference foods (apple drink, caramel, chocolate, cookie, skimmed milk powder, snack cracker, and wheat flake) according to their plaque pH response as monitored in a panel of 12 volunteers by the plaque-sampling method for comparison with data previously reported with ...
Livesey G - - 1988
Sources of error in the interpretation of respiratory data are evaluated and reviewed with special reference to the detailed composition of foods. Estimates of fuel utilization or synthesis are 12-fold more sensitive to errors in the nonprotein respiratory quotient than is the heat equivalent of oxygen. Estimates of protein oxidation ...
Wong D H - - 1988
The polyvinylchloride delivery hose of a Fisher & Paykel dual servo heated anaesthetic humidifier was melted by the intraluminal hose heater, causing a major leakage of anaesthetic gases during a surgical procedure. Under experimental conditions, melting could be reproduced using polyvinylchloride but not polyester elastomer tubings. Only tubings made of ...
Berger R G - - 1988
Enzyme-linked immunosorbent assays (ELISA) are described for the detection of poultry and pork in cooked and canned meat foods. These assays are based on species-specific, polyclonal antibodies raised against heat-resistant antigens. The heat-resistant antigens were isolated from raw skeletal muscle tissue of pork and chicken and were found to be ...
Destro-Bisol G - - 1988
A low voltage isoelectric focusing (IEF) method for typing human red cell acid phosphatase (ACPl) polymorphism is reported. A clear differentiation of the ACPl*A, ACPl*B and ACPl*C allelic products is obtained by minimizing diffusion of the bands during electrophoresis and during enzyme visualization by using a hydrophilic cellophane film soaked ...
Swiergiel A H - - 1988
1. Temperature of the scrotum or a similarly sized area of skin on the back of young pigs was changed by means of a thermal pad and food intake was measured. 2. Warming the scrotum to 42 degrees C significantly increased food intake in pigs reared and fed at 25 ...
Kashket S - - 1988
Experiments showed that the intraoral iodide permeability (Ip) method can be used in a reproducible and sensitive manner with solid foods. Ingestion of 5-gram portions of cookies made with defined concentrations of sucrose or fat led to an increased Ip (due to demineralization) of Streptococcus mutans-covered bovine enamel blocks in ...
Babar V S - - 1988
The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying the TI activity. Germination of jack bean seeds for 40 h decreased the levels ...
Kirby L K - - 1987
Two experiments were conducted to demonstrate the capacity of citrinin to cause dose-related increases in water consumption and urine excretion. In Experiment 1, chicks 24 days old were fed mixtures of untreated and inoculated corn containing citrinin to provide 0, 50, 100, 150, 200, and 250 micrograms of the toxin ...
Larsson C - - 1987
Changes in glycerol production and two parameters related to energy metabolism i.e. the heat production rate and the ATP pool, were assayed during growth of Saccharomyces cerevisiae and Debaryomyces hansenii in 4 mM and 1.35 M NaCl media. For both of the yeasts, the specific ATP pool changed during the ...
Poulton T J - - 1987
Theoretical and clinical evidence suggests that traditional ice water immersion is not the best therapy for heatstroke. We treated three patients with serious heatstroke using the downdraft from a light utility helicopter to dissipate heat primarily by evaporation and convection. The speed of cooling was substantially better than that reported ...
Kroening T A - - 1987
The enzyme histidine ammonia-lyase (histidase) is required for growth of Streptomyces griseus on L-histidine as the sole source of nitrogen. Histidase was induced by the inclusion of histidine in the medium, regardless of the presence of other carbon and nitrogen sources. Histidase activity was increased by a shift of culture ...
Swiergiel A H - - 1987
Early-weaned littermate piglets were acclimated to cold for 3 wk and then housed for 6 wk at a room temperature of 10 degrees C in individual cages. Half the littermates (OP) could switch on a heater and thus adjust temperature within a cage; the other half (CP) had access to ...
King G C - - 1987
The preliminary experience of the use of a prototype hyperthermia unit (Astro 200) for tumor regression in Howard University Hospital's Department of Radiotherapy is described. The purpose of this study was to produce homogeneous heat distribution patterns within a 5-cm cylinder in the middle of a phantom (ground beef) using ...
Anderson E N EN - - 1987
The hot/cold system is perhaps the most widely known medical belief system in the world. I propose that the wide acceptance of hot/cold ideas is due to the fact that they provide a particularly simple, economic coding for common human experience, such as hypothermia, heatstroke, and fevers. Coding of foods ...
Laderman C - - 1987
Malaya, an ancient crossroads of trade, was the recipient of Chinese and Ayurvedic humoral ideas and, later, those of medieval Islam. These ideas were readily accepted by Malays, since they are highly congruent with pre-existing notions among aboriginal peoples of Malaya involving a hot-cold opposition in the material and spiritual ...
Seydoux J - - 1986
The effects of the peroxisome proliferator, nafenopin, on body temperature, apparent gross food efficiency and activity of interscapular brown adipose tissue (IBAT) peroxisomes and mitochondria of rats acclimated at 23 degrees C or at 32 degrees C have been studied. In 23 degrees C-acclimated rats, nafenopin treatment induced an atrophy ...
Meltzer A - - 1986
The effect of ambient temperatures above 28 degrees C on the efficiency of food utilisation were studied in 7 consecutive flocks of male broilers, grown in a cross-ventilated controlled environment poultry house. The best correlation between the food:gain ratio and temperature was obtained when the latter was expressed as degrees-h ...
Levine L - - 1986
A dimensionless correlation of heat transfer coefficient for heat flow between the extruder barrel wall and extrudate is presented. The standard error of estimate of the correlation is 12.4%. The correlation is useful for the design and scale-up of food extruders and the design of associated temperature control systems.
Shelly M - - 1986
Five heat and moisture exchangers were investigated to compare their efficiency of humidification, their ability to filter bacterial spores and their various physical properties. The results are presented and the various mechanisms of heat and moisture exchange are reviewed. The Pall Ultipor BB50, because of its hydrophobic properties, has a ...
Gilbert S H - - 1986
Heat rate and tension were measured during the steady state of isovelocity shortening in frog sartorius muscles at two speeds (7.5 and 2.0 mm s-1) through two ranges of the length-tension curve: 1.11 to 1.01 L0 and 1.01 to 0.91 L0. Both heat rate and mechanical power were higher at ...
Bibby B G - - 1986
Carbohydrate clearance, plaque pH, and saliva pH resulting from eating foods containing high levels of sugar or starch were measured in the same experimental runs on the same test subjects. Foods with a higher content of sugar were removed more rapidly and depressed the pH of the plaque for a ...
Brandon D L - - 1986
Food provides a continuous antigenic stimulus to the immune system and the antigenicity of processed food proteins should be considered in toxicological evaluations. The antigenicity of the Kunitz trypsin inhibitor was studied using antibodies prepared by inoculating rabbits with native, heat-denatured, and N-acetylcysteine-treated Kunitz soybean trypsin inhibitors. Immunochemical studies using ...
Kilara A - - 1986
This article surveys the knowledge in the area of protein structure and chemistry of denaturation prior to an indepth review of the effects of heat on soy, milk, and egg proteins. It also reviews the methods available to assess denaturation of proteins. Protein denaturation is an ambiguous phenomenon and the ...
Aponte-Merced L - - 1986
Plaque pH changes on rat molars subjected to cariogenic challenge were measured with an antimony microelectrode. Measurements were made after feeding one of seven different reference or snack foods. Resting plaque pH was measured after fasting and minimum plaque pH after feeding the various foods. This reproducible technique may be ...
Johannesson A - - 1985
A simple method for the removal of linear tattoos is described, where tissue destruction is limited to tattooed skin and the resulting necrosis does not extend more than 1 mm into non-tattooed skin. The epidermis overlying tattooed skin can easily be scraped after heat separation. Table salt is rubbed into ...
Hoffman C J - - 1985
Microwave ovens are widely used in foodservice establishments; currently, they are used primarily for reheating. In comparison with conventional methods, approximately 75% less energy is required for microwave cooking or heating. In the future, it is possible that minimal microwave energy will be used to extend shelf life of foods. ...
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