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Li Yan - - 2012
With the extensive use of rare earth elements (REEs) in industry and agriculture as fertilizer and feed additives, the concentration of REEs has increased in environmental and biological samples and finally impaired human health by food chain accumulation. The determination of trace concentrations of REEs has gained a considerable importance ...
Herrmann Anders - - 2012
A generic extraction procedure combined with triple quadrupole mass spectrometric detection was evaluated for multi-residue analysis in 19 different foods. Measurable peaks could be obtained at relevant concentrations for 108 out of a total of 127 targeted compounds representing a wide range of physicochemical properties and compound classes related to ...
Cirlini M - - 2012
Mycotoxins are secondary metabolites produced by fungi that can contaminate a wide range of food and feed commodities and that are harmful to humans for their poisonous and toxic effects. An increasing amount of data have been accumulated in the last years, showing that mycotoxins may also occur in modified ...
Canellas E - - 2012
Acrylic adhesives are used to manufacture multilayer laminates that are used in food packaging to form the geometric shape of the package as well as to stick labels on the packages. Once applied on the packaging adhesives can supply potential migrants that could endanger the packaged food. Adhesives are complex ...
Zomorodian Kamiar - - 2012
Nepeta cataria L. is traditionally consumed as a food additive. The effects of three different harvest stages of N. cataria essential oils (EOs) against most common causes of food-borne infections were evaluated by broth microdilution method as recommended by the Clinical and Laboratory Standards Institute (CLSI). The chemical composition of ...
Sullivan Darryl - - 2012
A method was developed and validated for the determination of total iodine in a wide variety of food products and dietary supplements. The method involves a unique sample digestion with a KOH solution in an oven or by using an open-vessel microwave system. After digestion, a stabilizer is added and ...
Hong Chuan - - 2012
Proteomic approaches based on mass spectrometry have been recently used in archaeological and art researches, generating promising results for protein identification. Little information is known about eastward spread and eastern limits of prehistoric milking in eastern Eurasia. In this paper, an ancient visible food remain from Subeixi Cemeteries (cal. 500 ...
Spratt D A - - 2012
The link between diet and health has lead to the promotion of functional foods which can enhance health. In this study, the oral health benefits of a number of food homogenates and high molecular mass and low molecular mass fractions were investigated. A comprehensive range of assays were performed to ...
Van der Laan Laura N - - 2012
Neuro-imaging holds great potential for predicting choice behavior from brain responses. In this study we used both traditional mass-univariate and state-of-the-art multivariate pattern analysis to establish which brain regions respond to preferred packages and to what extent neural activation patterns can predict realistic low-involvement consumer choices. More specifically, this was ...
Woodman James D - - 2011
The cold tolerance of overwintering adult Spur-throated locusts, Austracris guttulosa, was examined using measures of supercooling point relative to gender, environmental acclimation and feeding state as well as mortality for a range of sub-zero temperature exposure treatments. Freezing was lethal and supercooling points ranged from -6 to -12.8°C, but were ...
Nash Sarah H - - 2012
The transition of a society from traditional to market-based diets (termed the nutrition transition) has been associated with profound changes in culture and health. We are developing biomarkers to track the nutrition transition in the Yup'ik Eskimo population of Southwest Alaska based on naturally occurring variations in the relative abundances ...
Veale David - - 2011
OBJECTIVE: The aim of this study was to explore the eating behaviour in people with a specific phobia of vomiting (SPOV), and whether those identified as restricting their food had a greater degree of psychopathology and impairment than those who do not restrict their food. METHOD: We recruited 94 participants ...
Guerra F - - 2011
Trends in food availability in Switzerland were assessed using the Food and Agricultural Organization food balance sheets for the period 1961-2007. A relatively stable trend in the daily caloric supply was found: 3545 kcal/day in 1961 and 3465 kcal/day in 2007. Calories associated with carbohydrates decreased (slope±s.e.: -1.1±0.2 kcal/day/year), namely regarding cereals (-2.9±0.6 kcal/day/year) ...
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 ...
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