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Masthoff L J LJ Department of Dermatology/Allergology, University Medical Center Utrecht, The - - 2014
Hazelnut and peanut are botanically unrelated foods, but patients are often sensitized and allergic to both, for reasons that are not well understood. To investigate molecular co-sensitization and cross-reactivity to peanut in hazelnut sensitized individuals, children (n=81) and adults (n=80) were retrospectively selected based on sensitization to hazelnut. IgE to ...
Jung J E JE Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, - - 2014
This study investigated the effect of red ginseng extract (RGE) on the physicochemical properties, sensory test, and antioxidant activity of milk. The milk samples with RGE added at 0.5, 1, 1.5, and 2% were analyzed during storage at 4°C. The physicochemical properties included composition of milk, pH, titratable acidity, and ...
Sun Shengqian S Inst. for Food Safety and Health (IFSH)/Illinois Inst. of Technology (IIT), 6502 South Archer Rd., Bedford Park, IL, 60501, - - 2014
Spices, including black pepper, are a source of microbial contamination and have been linked to outbreaks of salmonellosis when added to products that undergo no further processing. Traditional thermal processing employed to reduce microbial contamination can lead to losses of heat-sensitive compounds. Thus, alternative processes such as atmospheric pressure plasma ...
Erythropel Hanno C HC Department of Chemical Engineering, McGill University, Montréal, Québec, - - 2014
Di(2-ethylhexyl)phthalate (DEHP) is a widely used plasticizer to render poly(vinyl chloride) (PVC) soft and malleable. Plasticized PVC is used in hospital equipment, food wrapping, and numerous other commercial and industrial products. Unfortunately, plasticizers can migrate within the material and leach out of it over time, ending up in the environment ...
Woźniak Lukasz L Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology , 36 Rakowiecka Street, 02-532 Warsaw, - - 2014
A high level of sweetness and health-promoting properties make steviol glycosides an interesting alternative to sugars or artificial sweeteners. The radical oxygen species scavenging activity of these compounds may influence the stability of labile particles present in food. Model buffer solutions containing steviol glycosides, a selected food antioxidant (vitamin C ...
Froetschel M A MA Department of Animal and Dairy Science, University of Georgia, Athens 30602 - - 2014
Assessment of nutrient variability, feed value, ensiling capability, intake, and digestibility of grocery food waste recycled from large retail stores was conducted in 3 experiments. In Exp. 1, 115 proximate nutrient analyses of grocery byproduct feed (GBP) from stores in the southern United States from April 8, 2011, to November ...
Vega Roberto R School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2147, Valparaíso, Chile; Department of Biochemistry, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima, Peru. Electronic address: - - 2015
The effect of processing conditions (temperature and degree of polymerisation, DP) on the stability of short-chain fructooligosaccharides (sc-FOS) was investigated in three reaction media (sodium citrate buffer and orange and tomato juices) in a kinetic study at pH 3.5. In addition, kinetic equations as a function of temperature and pH ...
Sun Qi-Xing QX The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of - - 2014
Nissin, natamycin, and ε-poly-L-lysine (ε-PL) are three safe, microbial-produced food preservatives used today in the food industry. However, current industrial production of ε-PL is only performed in several countries. In order to realize large-scale ε-PL production by fermentation, the effects of seed stage on cell growth and ε-PL production were ...
Rothwell Joseph A JA International Agency for Research on Cancer (IARC), Nutrition and Metabolism Section, Biomarkers Group, Lyon, - - 2014
The Phenol-Explorer web database (http://www.phenol-explorer.eu) was recently updated with new data on polyphenol retention due to food processing. Here we analyze these data to investigate the effect of different variables on polyphenol content and make recommendations aimed at refining estimation of intake in epidemiological studies. Data on the effects of ...
Ruiz-Matute Ana I AI Institute of General Organic Chemistry (CSIC), Juan de la Cierva 3, E-28006, Madrid, - - 2014
α-Dicarbonyl compounds (α-DCs) such as 3-deoxyglucosone (3-DG) and glucosone are markers of both the Maillard and degradation reactions of sugars, and of certain enzymatic processes. However, quantitation of these compounds is not straightforward when more abundant carbohydrates are present in real samples. Therefore, in this work, a GC-MS method was ...
Gamba Ryan J RJ Department of Epidemiology, Berkeley School of Public Health, University of California, 50 University Hall, Berkeley, CA, 94720-7360, USA, - - 2014
We identified fifty-one peer-reviewed studies that geospatially analyzed the relationship between the community nutrition environment (CNE) and obesity. Eighty percent of studies found at least one significant association between the CNE and obesity. However we calculated the proportion of studies that found at least one significant association between the CNE ...
Brandsma Sicco H SH Institute for Environmental Studies, VU University, De Boelelaan 1087, 1081 HV Amsterdam, The Netherlands. Electronic address: - - 2014
Nine organophosphorus flame retardants (PFRs) were detected in a pelagic and benthic food web of the Western Scheldt estuary, The Netherlands. Concentrations of several PFRs were an order of magnitude higher than those of the brominated flame retardants (BFRs). However, the detection frequency of the PFRs (6-56%) was lower than ...
Dahlsten Elias E Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland, P. O. Box 66, FI-00014 University of Helsinki, Finland. Electronic address: - - 2014
Vegetative cultures of Clostridium botulinum produce the extremely potent botulinum neurotoxin, and may jeopardize the safety of foods unless sufficient measures to prevent growth are applied. Minimal food processing relies on combinations of mild treatments, primarily to avoid deterioration of the sensory qualities of the food. Tolerance of C. botulinum ...
Wedick Nicole M NM Division of Preventive and Behavioral Medicine, Department of Medicine, University of Massachusetts Medical School, - - 2014
Recent evidence suggests that opening a grocery store in a food desert does not translate to better diet quality among community residents. This study evaluated the influence of proximity to a healthy food store on the effect of a dietary behavioral intervention on diet among obese adults randomized to either ...
Gravlee Clarence C - - 2014
Neighborhood characteristics such as poverty and racial composition are associated with inequalities in access to food stores and in the risk of obesity, but the pathways between food environments and health are not well understood. This article extends research on consumer food environments by examining the perspectives of food-store owners ...
Cannuscio Carolyn C CC Department of Family Medicine and Community Health, Perelman School of Medicine, University of Pennsylvania, 3620 Hamilton Walk, Anatomy and Chemistry Building, Rm. 145, Philadelphia, PA 19104, USA. Electronic address: - - 2014
To respond to the high prevalence of obesity and its associated health consequences, recent food research and policy have focused on neighborhood food environments, especially the links between health and retail mix, proximity of food outlets, and types of foods available. In addition, the social environment exerts important influences on ...
Jeong Ji Hye JH a Advanced Analysis Team, Toxicological Evaluation and Research Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety , Osong Health Technology Administration Complex , Cheongju-si , - - 2014
A number of 188 food and dietary supplement samples were collected from 2009 to mid 2013 in Korean online and offline stores. A method to identify PDE-5 inhibitors and their analogues using LC-ESI-MS/MS was validated. LODs and LOQs of liquid-type and solid-type negative samples ranged from 0.05 to 3.33 ng/mL ...
Deschuyffeleer N N Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Food2Know, Ghent University, Coupure Links 653, Ghent 9000, Belgium; Department of Food Science and Technology, Food2Know, University College Ghent, Valentin Vaerwyckweg 1, Ghent 9000, - - 2014
High sugar products (sugar content>50%) are generally considered to be stable against all forms of microbial spoilage during a prolonged shelf life of several months. However, one specific subgroup of micro-organisms, the xerophilic moulds, can develop quite fast on the surface of food products with a reduced water activity (<0.85). ...
Agerbirk Niels N Department of Plant and Environmental Sciences, University of Copenhagen , Thorvaldsensvej 40, DK-1871 Frederiksberg C, - - 2014
Watercress obtained in food stores in the United States contained significant levels of epiglucobarbarin [(R)-2-hydroxy-2-phenylethylglucosinolate] and low levels of the 2S-epimer glucobarbarin identified by an HPLC+NMR+MS/MS approach. Typical combined levels were 4-7 μmol/g dry wt. The hydrolysis product, 5-phenyloxazolidine-2-thione (barbarin), was detected at similar levels as the precursor glucosinolates after ...
Shalini Rachana R a National Productivity Council, Utpadakta Bhawan, 5-6 Institutional Area, New Delhi, India and a certified Lead Auditor for Food Safety Management Systems ISO 22000:2005; Ex-Assistant Professor , Department of Agril. Process & Food Engg. Allahabad Agricultural Institute - Deemed University , Allahabad , India Email: rshalini2003@rediffmail.com , Mob: - - 2014
Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. Previously hurdle technology, i.e., a combination of preservation ...
Ortega Alexander N AN Center for Population Health and Health Disparities, Fielding School of Public Health, University of California, Los Angeles, Los Angeles, CA, 90095-1772, USA, - - 2014
Urban food swamps are typically situated in low-income, minority communities and contribute to overweight and obesity. Changing the food landscape in low income and underserved communities is one strategy to combat the negative health consequences associated with the lack of access to healthy food resources and an abundance of unhealthy ...
Zenk Shannon N SN Shannon N. Zenk is with the College of Nursing, Lisa M. Powell is with the School of Public Health, Leah Rimkus and Zeynep Isgor are with the Institute for Health Research and Policy, and Frank Chaloupka is with the Department of Economics, University of Illinois at Chicago. Dianne C. Barker is with Barker Bi-Coastal Health Consultants Inc, Calabasas, CA. Punam Ohri-Vachaspati is with the School of Nutrition and Health Promotion, Arizona State University, - - 2014
Objectives. We examined associations between the relative and absolute availability of healthier food and beverage alternatives at food stores and community racial/ethnic, socioeconomic, and urban-rural characteristics. Methods. We analyzed pooled, annual cross-sectional data collected in 2010 to 2012 from 8462 food stores in 468 communities spanning 46 US states. Relative ...
Jeong Yunsun Y Department of Marine Sciences and Convergent Technology, Hanyang University, Ansan, Republic of - - 2014
Limited data are available on the residue levels of polybrominated diphenyl ethers (PBDEs) in baby food. In this study, 24 PBDE congeners were determined in 147 homemade baby food samples collected from 97 households for 6-, 9-, 12-, 15-, and from 24 to 27-month-old infant groups during the period of ...
Clark Emma M EM Department of Human Nutrition, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: - - 2014
Using a sample of adolescents from schools in Otago, New Zealand, associations between food outlets around schools and dietary quality were investigated. Food outlet environment data were derived using GIS data. Multivariate regression analysis results showed that outlet density, in an 800m buffer around schools, of cafes and restaurants, supermarkets ...
Ghosh-Dastidar Bonnie B RAND Corporation, Arlington, Virginia. Electronic address: - - 2014
Lack of access to healthy foods may explain why residents of low-income neighborhoods and African Americans in the U.S. have high rates of obesity. The findings on where people shop and how that may influence health are mixed. However, multiple policy initiatives are underway to increase access in communities that ...
Van Holderbeke Mirja M Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, - - 2014
As numerous studies have indicated that food ingestion is the most important exposure pathway to several phthalates, this study aimed to determine possible contamination pathways of phthalates in food products sold on the Belgian market. To do this, concentrations of eight phthalates (dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate ...
Yim Elizabeth E From the Department of Dermatology and Cutaneous Surgery, University of Miami Miller School of Medicine, - - 2014
Preservatives are biocidal chemicals added to food, cosmetics, and industrial products to prevent the growth of microorganisms. They are usually nontoxic and inexpensive and have a long shelf life. Unfortunately, they commonly cause contact dermatitis. This article reviews the most important classes of preservatives physicians are most likely to encounter ...
Sanna A A Department of Public Health, Clinical and Molecular Medicine, University of Cagliari, - - 2014
Each year in industrialized countries, 30-40% or more cases of food poisoning occur in the household. The aims of this study are to describe the aspects related to food safety in households by carrying out a microbiological characterization of the kitchens in residential dwellings and to increase consumers' awareness concerning ...
Alikhani-Koupaei Majid M Higher Educational Complex of Saravan Saravan, - - 2014
Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of ...
Sakhi Amrit K AK Division of Environmental Medicine, Norwegian Institute of Public Health, P.O. Box 4404, Nydalen, 0403 Oslo, Norway. Electronic address: - - 2014
Phthalates and bisphenol A (BPA) are ubiquitous in our environment. These chemicals have been characterized as endocrine disruptors that can cause functional impairment of development and reproduction. Processed and packaged foods are among the major sources of human exposure to these chemicals. No previous report showing the levels of these ...
Varga L L Faculty of Agricultural and Food Sciences, Institute of Food Science, University of West Hungary, 9200 Mosonmagyaróvár, Hungary. Electronic address: - - 2014
The aim of this research was to monitor the survival during refrigerated storage of Lactobacillus acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus thermophilus CHCC 742/2130 (T) in cultured dairy foods made from camel and, for comparison, cow milks supplemented with black locust (Robinia pseudoacacia L.) honey ...
Pepino Marta Yanina MY Center for Human Nutrition and Atkins Center of Excellence in Obesity Medicine, Washington University School of Medicine, St. Louis, Missouri, 63110, - - 2014
To test the hypotheses that bariatric surgery-induced weight loss: induces remission of food addiction (FA), and normalizes other eating behaviors associated with FA. Forty-four obese subjects (BMI= 48 ± 8 kg/m(2) ) were studied before and after ∼20% weight loss induced by bariatric surgery (25 Roux-en-Y gastric bypass, 11 laparoscopic adjustable gastric ...
Imperatori Claudio C Università Europea di Roma, Rome, Italy. Electronic address: - - 2014
Several studies have shown that food addiction (FA) is strongly related with psychopathology. However, this relationship may be partly mediated by the presence and severity of binge eating. The aim of the current study was to assess the strength of the association between FA and psychopathology, and whether this relationship ...
Solntseva S V SV P. K. Anokhin Research Institute of Normal Physiology, Russian Academy of Medical Sciences, Moscow, - - 2014
We studied the role of DNA methylation in the mechanisms of amnesia in edible snails, which was induced by impairment of conditioned food aversion memory reconsolidation with NMDA glutamate receptor antagonist. The effects of DNA methyltransferase inhibitors were shown to depend on the stage of amnesia. At the early stage ...
Diorio Caroline C Axe oncologie, Centre de recherche du CHU de Québec, 1050 Chemin Sainte-Foy, Quebec City, QC, G1S 4L8, Canada, - - 2014
Omega-3 (n-3) and n-6 fatty acids (FA) intake could influence the occurrence of certain diseases such as breast cancer but little is known about their relation to mammographic density (MD). The purpose of this study is to examine the association of the intake of n-3 FA and n-6 FA with ...
Stavropoulou Andriana A 0000-0001-5147-3340 Department of Agriculture, School of Agriculture Food and Nutrition, Technological Education Institute of Crete, Stavromenos, 71004 Heraklion, - - 2014
Grey mould rot (Botrytis cinerea) development in vitro or in eggplant (Solanum melongena L.) fruit was evaluated after treatment with dittany (Origanum dictamnus L.) oil (DIT) and storage at 12°C and 95% relative humidity during or following exposure to the volatiles. DIT volatiles used in different concentration (0-50-100-250 μL/L) and times ...
Majewski Michał - - 2014
A rich and natural source of readily assimilated dietary protein together with invaluable vitamins and minerals are fish, particularly the saltwater species. The quality of any given foodstuff is determined by its nutritional value, which in turn depends on the food type and methods used for manufacture, processing and storage. ...
Chen Po-Yu PY Department of Advertising, Ming Chuan University, Section 5, 250 Zhong Shan N. Road, Taipei 111, - - 2014
The validness of the expiration dates (validity period) that manufacturers provide on food product labels is a crucial food safety problem. Governments must study how to use their authority by implementing fair awards and punishments to prompt manufacturers into adopting rigorous considerations, such as the effect of adopting new storage ...
Osimani Andrea A Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy. - - 2014
ATP bioluminescence monitoring and traditional microbiological analyses (viable counting of total mesophilic aerobes, coliforms and Escherichia coli) were used to evaluate the effectiveness of Sanitation Standard Operating Procedures (SSOP) at a university canteen which uses a HACCP-based approach. To that end, 10 cleaning control points (CPs), including food contact surfaces ...
Zukiewicz-Sobczak Wioletta W Department of Allergology and Environmental Hazards, Institute of Rural Health, Lublin, - - 2013
Herbs are commonly used in the food and pharmaceutical industries. Their vast use is connected with their antibacterial or antioxidising properties, as well as numerous pro-health properties. The aim of the presented research was assessment of the quantitative and qualitative composition of moulds which contaminate samples of dried herbs: Sage ...
Marrs Tom - - 2013
The environmental factors driving the recent increase in the prevalence of food allergy (FA) are unclear. Since associations have been demonstrated between microbial exposure and the likelihood of eczema and respiratory allergies, we reviewed the evidence for FA. Medline was systematically searched from inception to the end of July 2012 ...
Langellier Brent A BA University of Arizona, Mel & Enid Zuckerman College of Public Health, Division of Health Promotion - - 2013
An increasingly popular strategy to improving the food retail environment and promoting healthy eating in low-income and minority communities is the corner store conversion. This approach involves partnering with small 'corner' food stores to expand access to high-quality fruits, vegetables, and other healthy foods. We conducted a structured review of ...
Delbrassinne Laurence - - 2012
Abstract Whereas the prevalence of Bacillus cereus emetic strains in the environment has been shown to be very low, there is a lack of information on the prevalence of its toxin, cereulide, in food. Yet, the rice leftovers of a family outbreak which occurred after the consumption of dishes taken ...
Tsilia Varvara - - 2012
Enterotoxins produced by different species of the Bacillus cereus group, such as cytotoxin K1 (CytK1) and non-haemolytic enterotoxin (NHE), have been associated with diarrhoeal food poisoning incidents. Detection of CytK1 is not possible with commercial assays while NHE is recognised by an immunological kit (TECRA) that does not specifically target ...
Nguyen Doan Thi Lam - - 2012
Aims:  To evaluate the potential use of MALDI-TOF MS for fast and reliable classification and identification of lactic acid bacteria from traditional fermented foods. Methods and results:  A total of 119 strains of LAB from fermented meat (nem chua) were analyzed with both (GTG)(5) -PCR fingerprinting and MALDI-TOF MS. Cluster ...
da Silva Júlio César Cardoso - - 2012
Dyes have been widely used to accentuate or to provide different colors to foods. However, the high concentrations of dyes in effluents from the food industries can cause serious and unpredictable damages to aquatic life in general. Furthermore, since conventional biological treatments have been shown to be ineffective, the use ...
Mrvčić Jasna - - 2012
Certain species of lactic acid bacteria (LAB), as well as other microorganisms, can bind metal ions to their cells surface or transport and store them inside the cell. Due to this fact, over the past few years interactions of metal ions with LAB have been intensively investigated in order to ...
Nicolaou Nicoletta - - 2012
Microbiological safety is one of the cornerstones of quality control in the food industry. Identification and quantification of spoilage bacteria in pasteurized milk and meat in the food industry currently relies on accurate and sensitive yet time-consuming techniques which give retrospective values for microbial contamination. Matrix-assisted laser desorption/ionization time-of-flight mass ...
Prasanth Kumar P K PK Department of Lipid Science & Traditional Foods, CSIR- Central Food Technological Research Institute, Mysore, 570 020 - - 2014
Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit ...
Mattarozzi Monica - - 2012
Allergy to lupin is a growing food safety problem since this legume, increasingly exploited in food industry, is one of the allergens that according to law must be declared on the labels of food products in the European Union. In this context, a rapid targeted proteomic approach based on liquid ...
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