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Evans Melanie - - 2011
After listening to the concerns and criticisms of healthcare leaders, the CMS significantly revised final ACO regulations. Dr. Mark Kelley, left, of the Henry Food Medical Group, called the rule changes a "good start," but said the health system decided even before their release that bundled payments would better serve ...
Triggs Alison - - 2011
1. Animals raised in good environmental conditions are expected to have more resources to invest in immunity than those raised in poor conditions. Variation in immune activity and parasite resistance in response to changes in environmental temperature, population density and food quality have been shown in many invertebrate species. 2. Almost all ...
Brand-Miller Jennie C - - 2011
The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX®) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar ...
Sommer Stefan - - 2011
The thermophilic ant genera Cataglyphis and Ocymyrmex share a variety of specialisations that enable them to engage in high-speed foraging at considerably higher temperatures than less heat-tolerant species. In the present account we test the hypothesis that thermophilic ants have longer legs than closely related species from more mesic habitats. ...
Angelakis Emmanouil - - 2011
Probiotic food is manufactured by adding probiotic strains simultaneously with starter cultures in fermentation tanks. Here, we investigate the accuracy and feasibility of matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) for bacterial identification at the species level in probiotic food and yoghurts. Probiotic food and yoghurts were cultured in ...
Mariotti Salome - - 2011
Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation ...
Olson D W - - 2011
Queso Chihuahua, a semi-hard cheese manufactured from raw milk (RM) in northern Mexico, is being replaced by pasteurized milk (PM) versions because of food safety concerns and the desire for longer shelf life. In this study, the functional traits of authentic Mexican Queso Chihuahua made from RM or PM were ...
Podlesnik Christopher A - - 2011
According to behavioral momentum theory, preference and relative resistance to change in concurrent-chains schedules are correlated and reflect the relative conditioned value of discriminative stimuli. In the present study, we explore the generality of this relation by manipulating the temporal context within a concurrent-chains procedure through changes in the duration ...
Padmanabha H H Instituto Nacional de Salud de Colombia, Vigilancia y Control en Salud Publica, Bogota, Colombia. - - 2011
Variation in temperature and food availability in larval habitats can influence the abundance, body size, and vector competence of the mosquito Aedes aegypti. Although increased temperature has energetic costs for growing larvae, how food resources influence the developmental response of this mosquito species to thermal conditions is unknown. We explored ...
Hogenkamp Pleunie S - - 2011
Consumers' expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy products. In three ...
Blake Stephen - - 2011
The retention time of food in the digestive tract of animals has important implications for digestive physiology. Retention time impacts digestive efficiency and among herbivores affects plant-animal interactions including herbivory and seed dispersal. Poorly studied yet iconic Galápagos tortoises are large-bodied generalist herbivores and ecosystem engineers which migrate seasonally. Potentially ...
Maruapula Segametsi D - - 2011
OBJECTIVE: To describe patterns of food consumption associated with overweight/ obesity (OW/OB) and their links to socio-economic status (SES) and urbanization. DESIGN: A nationwide cross-sectional survey. SETTING: Secondary schools in cities, towns and villages in Botswana, Africa. SUBJECTS: A total of 746 adolescent schoolchildren. RESULTS: OW/OB is associated with greater ...
Moran Siobhan T - - 2011
The aim of this case study was to describe the race nutrition practices of a female runner who completed her first 100-km off-road ultraendurance running event in 12 hr 48 min 55 s. Food and fluid intake during the race provided 10,890 kJ (736 kJ/hr) and 6,150 ml (415 ml/hr) ...
Mohaibes Mohammed - - 2011
Aerobic thermophilic treatment (ATT) of cattle slurry and industrial food waste (whey and jam) was conducted semi-continuously, with the aim of developing the ATT process. We could improve the final products in terms of hygiene, environmental effects and heat production. In addition we tried to solve the foaming problem mechanically. ...
Banna Kelly M - - 2011
To study matching in a species distantly related to mammals and birds, seven bluegill were trained to break a photobeam using a nose-poke response for access to pelleted food in their home aquaria during one-h sessions. Reinforcer ratios available from the two response alternatives varied among the following: 16:1, 8:1, ...
Lebens Herbert - - 2011
The present study examined whether implicit measures of associations with snack foods and food consumer behaviour could be changed through a picture-picture evaluative conditioning procedure. In the experimental condition (n=41), female participants completed a conditioning procedure in which pictures of snack foods were paired with images of negatively valenced female ...
Schaible Ralf - - 2011
Variation in life history can reflect genetic differences, and may be caused by environmental effects on phenotypes. Understanding how these two sources of life history variation interact to express an optimal allocation of resources in a changing environment is central to life history theory. This study addresses variation in the ...
Korine Carmi - - 2011
Since mammalian frugivores generally choose to eat ripe fruit in which ethanol concentration ([EtOH]) increases as the fruit ripens, we asked whether ethanol acts as an appetitive stimulant in the Egyptian fruit bat, Rousettus aegyptiacus, and also studied the effects of ethanol on their skin temperature (T(s)). We hypothesized that ...
Vézina François - - 2011
Phenotypic flexibility in shorebirds has been studied mainly in the context of adjustments to migration and to quality of food; little is known on how birds adjust their phenotype to harsh winter conditions. We showed earlier that red knot (Calidris canutus islandica) can acclimate to cold by elevating body mass. ...
Nardoto Gabriela B - - 2011
OBJECTIVES: Amazonian populations are experiencing dietary changes characteristic of the nutrition transition. However, the degree of change appears to vary between urban and rural settings. To investigate this process, we determined carbon and nitrogen stable isotope ratios in fingernails and dietary intake of Amazonian populations living along a rural to ...
Pärn Henrik - - 2012
Dispersal plays a key role in the response of populations to climate change and habitat fragmentation. Here, we use data from a long-term metapopulation study of a non-migratory bird, the house sparrow (Passer domesticus), to examine the influence of increasing spring temperature and density-dependence on natal dispersal rates and how ...
Xiao Feng - - 2011
As a persistent, bioaccumulative, and toxic organic pollutant, perfluorooctane sulfonate (PFOS) has been found ubiquitously in the environment, including in tap water. For the first time, we studied PFOS sorption from water to foods (nine commonly consumed vegetables, three meats, and cereals) at two temperatures to estimate the daily intake ...
Zhu Heguang - - 2011
Laboratory scale two-stage anaerobic digestion process model was operated for 280days to investigate the feasibility to produce both hydrogen and methane from a mixture feedstock (1:1 (v/v)) of municipal food waste and sewage sludge. The maximum hydrogen and methane yields obtained in the two stages were 0.93 and 9.5mL/mLfeedstock. To ...
Walker Jacqueline L - - 2011
The aim of this review was to evaluate the psychometric properties and clinical utility of energy intake measures used in young children with cerebral palsy (CP). Five databases were searched for relevant literature, and measures were included if they (1) directly measured energy intake in kilojoules/kilocalories per day; (2) had ...
Chik Z - - 2011
Migration of melamine has been determined for 41 types of retail melamine-ware products in Malaysia. This study was initiated by the Ministry of Health, Malaysia, in the midst of public anxiety on the possibility of melamine leaching into foods that come into contact with the melamine-ware. Thus, the objective of ...
Knight-Jones T J D - - 2010
In this short study, expert opinion and a literature review were used to identify the pathogens that should be prioritised by the World Organisation for Animal Health (OIE) for the development of future standards for animal production food safety. Prioritisation was based on a pathogen's impact on human health and ...
de Jongh Harmen H J - - 2011
The aggregation propensity of heat-treated codfish parvalbumin is investigated upon Maillardation of the protein under food-relevant conditions. About twelve of the fourteen lysine residues had reacted with glucose under these conditions. It is shown using circular dichroism and fluorescence that extensive coupling of glucose moieties on the protein surface does ...
Bateman Libei - - 2010
Extensive studies have been done on beta-lactoglobulin (beta-Lg) fibrils in the past decade due to their potential as functional food ingredients, gelling agents, and encapsulation devices etc. (van der Goot, A. J.; Peighambardoust, S. H.; Akkermans, C.; van Oosten-Manski, J. M. Creating novel structures in food materials: The role of ...
van Boekel Martinus - - 2010
The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food-processing techniques (e.g. fermentation). Benefits of thermal processing include inactivation of food-borne pathogens, natural toxins or other detrimental constituents, prolongation of shelf-life, improved digestibility and bioavailability of nutrients, improved palatability, taste, texture and flavour ...
Manabe Hideyuki - - 2011
A tomato saponin, esculeoside A, may be metabolized into various steroidal hormones such as pregnane derivatives that are expected to exhibit various bioactivities in the body, such as anti-osteoporosis, anti-menopausal disorder and anti-tumor actions. Therefore, we attempted to examine the esculeoside A contents of fresh tomatoes, tomatoes boiled in water, ...
Uribarri Jaime - - 2010
Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands ...
Rodriguez-Palacios Alexander - - 2010
We quantified the thermal inhibitory effect of 71°C (recommended for cooking ground meats), and re-heating at 85°C, on food- and food-animal-derived Clostridium difficile spores. All C. difficile strains tested (n=20) survived 71°C for 2 h, but 90% died within 10 min when re-heated at 85°C. Current cooking recommendations would need ...
Erbay Zafer - - 2010
Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process design, optimization, ...
de Noni Ivano - - 2010
Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parameters starting from the usage of durum wheat semolina as raw material. In this paper, the ...
Pincus Zachary Z Department of Molecular, Cellular and Developmental Biology, Yale University, New Haven, Connecticut 06520, - - 2010
The developmental process of the nematode Caenorhabditis elegans is famously invariant; however, these animals have surprisingly variable lifespans, even in extremely homogenous environments. Inter-individual differences in muscle-function decline, accumulation of lipofuscin in the gut, internal growth of food bacteria, and ability to mobilize heat-shock responses all appear to be predictive ...
Petit Magali - - 2010
Pre-flight fuelling rates in free-living red knots Calidris canutus, a specialized long-distance migrating shorebird species, are positively correlated with latitude and negatively with temperature. The single published hypothesis to explain these relationships is the heat load hypothesis that states that in warm climates red knots may overheat during fuelling. To ...
Arribas-Lorenzo Gema - - 2010
Thermal processing of food leads to the formation of dicarbonyls such as glyoxal (GO) and methylglyoxal (MGO), which are potentially harmful because they are precursors of advanced glycation end products (AGEs). GO and MGO formation was examined during the baking process of cookies as cookies are a widely distributed food ...
Savini Michele - - 2010
The functional food industry requires an improvement of probiotic strain stability during storage, especially when they are stored at room temperature. In this study, the viability of freeze-dried Lactobacillus rhamnosus IMC 501(®) and Lactobacillus paracasei IMC 502(®) using different protective agents (i.e., glycerine, mannitol, sorbitol, inulin, dextrin, Crystalean(®)) was determined ...
Mauer Lisa J - - 2010
Deliquescence is a first order phase transition from solid to solution that occurs at a relative humidity (RH) that is characteristic to the solid ingredient. In blends containing more than one component with deliquescent behavior, the RH of the solid-solution transition will be lowered, leading to some level of dissolution ...
Sagarzazu N N Tecnología de Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, Zaragoza, - - 2010
To study the development of resistance responses in Campylobacter jejuni to high hydrostatic pressure (HHP) treatments after the exposure to different stressful conditions that may be encountered in food-processing environments, such as acid pH, elevated temperatures and cold storage. Campylobacter jejuni cells in exponential and stationary growth phase were exposed ...
Birlouez-Aragon I - - 2010
The recent discovery of the presence of variable amounts of the carcinogenic compound acrylamide in a wide range of severely heat-treated food products, such as fried potatoes, biscuits, bread and coffee or malt, as a result of the heat process, has induced an important research in the area of the ...
Jaeger H - - 2010
The Maillard reaction between reducing sugars and amino acids is a common reaction in foods which undergo thermal processing. Desired consequences like the formation of flavor and brown color of some cooked foods but also the destruction of essential amino acids and the production of anti-nutritive compounds require the consideration ...
Utreja Achint - - 2009
PURPOSE: The purpose of this study was to investigate the effect of raisins and raisin-containing cereals on plaque acidogenicity in young children. METHODS: Twenty 7- to 11-year-olds participated in this randomized controlled study. The test food groups were raisins, bran flakes, commercial raisin bran cereal (cRB) and experimental raisin bran ...
Wu Su-Hui - - 2009
The maximum rate of sustained energy intake (SusEI) may limit reproductive effort, thermoregulatory capability and other aspects of an animal's energy expenditure. Consequently, factors that limit SusEI are of interest. The ;heat dissipation limitation hypothesis' suggests that maximum SusEI during lactation is limited by the capacity to dissipate body heat ...
Severin Isabelle - - 2010
5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. 5-HMF is formed as an intermediate in the Maillard reaction and has been identified in a wide variety of heat-processed foods. In recent years, the presence of 5-HMF in foods has raised toxicological concerns: ...
Bengtsson Anton - - 2009
Orange-fleshed sweet potato (OFSP) is currently promoted in parts of sub-Saharan Africa as a biofortified staple food with large potential to provide considerable amounts of provitamin A carotenoids. However, the bioaccessibility of provitamin A carotenoids from OFSP has not been widely investigated, especially not as an effect of different preparation ...
Zell Markus - - 2009
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). A survey of σ values of commonly used meat ingredients when dispersed as 5% (w/w) aqueous solutions/suspensions was undertaken. A subset was further investigated at typical usage levels in solution/suspension, and/or when incorporated into beef ...
Lachenmeier Dirk W - - 2009
Furan is a possible human carcinogen (IARC group 2B) with widespread occurrence in many types of foods. In this study, a survey of furan contamination in 230 commercially jarred ready-to-eat infant food products was conducted using headspace sampling in combination with gas chromatography and mass spectrometry (HS-GC/MS) with a detection ...
Berry Tristan K - - 2009
The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability ...
Kim T-K - - 2009
The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan ...
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