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Martin Pamela E PE Murdoch Childrens Research Institute, Royal Children's Hospital, Flemington Road, Parkville, 3052, Victoria, Australia; Department of Paediatrics, University of Melbourne, 3010, Victoria, - - 2014
The relationship between early onset eczema and food allergy among infants has never been examined in a population-based sample using the gold standard for diagnosis, oral food challenge. We characterized the risk of challenge-proven food allergy amongst infants with eczema in the general population. One-year-old infants (n= 4453 meeting criteria ...
Rodríguez Claudia C Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, - - 2014
Introduction In Triatominae, reproductive efficiency is an important factor influencing population dynamics, and a useful parameter in measuring a species' epidemiological significance as a vector of Trypanosoma cruzi (Chagas, 1909). The reproductive efficiency of triatomines is affected by food availability; hence, we measured and compared the effects of feeding frequency ...
Lothery Cassie J CJ Behavior, Ecology, Evolution and Systematics Section, School of Biological Sciences, Illinois State University, Normal, Illinois, United States of - - 2014
Incubating birds must allocate their time and energy between maintaining egg temperature and obtaining enough food to meet their own metabolic demands. We tested the hypothesis that female house wrens (Troglodytes aedon) face a trade-off between incubation and self-maintenance by providing females with supplemental food during incubation. We predicted that ...
Zanno Lindsay E - - 2013
Allosauroid theropods were a diverse and widespread radiation of Jurassic-Cretaceous megapredators. Achieving some of the largest body sizes among theropod dinosaurs, these colossal hunters dominated terrestrial ecosystems until a faunal turnover redefined apex predator guild occupancy during the final 20 million years of the Cretaceous. Here we describe a giant ...
Head Jason J - - 2013
Mammals dominate modern terrestrial herbivore ecosystems, whereas extant herbivorous reptiles are limited in diversity and body size. The evolution of reptile herbivory and its relationship to mammalian diversification is poorly understood with respect to climate and the roles of predation pressure and competition for food resources. Here, we describe a ...
Scourboutakos Mary J - - 2012
The increasing trend toward eating out, rather than at home, along with concerns about the adverse nutritional profile of restaurant foods has prompted the introduction of calorie labeling. However, the calorie content in food from sit-down and fast-food restaurants has not been analyzed. The calorie content of restaurant foods was ...
Chen Susan Elizabeth - - 2012
This paper presents a new method of assessing the relationship between features of the built environment and obesity, particularly in urban areas. Our empirical application combines georeferenced data on the location of fast-food restaurants with data about personal health, behavioral, and neighborhood characteristics. We define a 'local food environment' for ...
Najera Daniel A - - 2012
For honeybees, Apis mellifera, the hive has been well known to function as a primary decision-making hub, a place from which foragers decide among various directions, distances, and times of day to forage efficiently. Whether foraging honeybees can make similarly complex navigational decisions from locations away from the hive is ...
Frank Lawrence D - - 2012
GIS-based walkability measures designed to explain active travel fail to capture "playability" and proximity to healthy food. These constructs should be considered when measuring potential child obesogenic environments. The aim of this study was to describe the development of GIS-based multicomponent physical activity and nutrition environment indicators of child obesogenic ...
Azadbakht Leila - - 2012
OBJECTIVE: To report the relation between dietary energy density and dietary diversity score (DDS) in Isfahanian female university students. METHODS: This cross-sectional study was conducted in 289 healthy females who were randomly chosen by a cluster random sampling method from among students at Isfahan University of Medical Sciences, Isfahan, Iran. ...
Houben Katrijn - - 2012
In a previous study, restrained eaters showed stronger implicit preferences for high-caloric food compared to unrestrained eaters. Caloric density and palatability are however almost always intertwined, and it was never tested whether this high-calorie food preference of restrained eaters follows from the energy density or the palatability of high-calorie foods. ...
Mendes Fabiana - - 2012
The aim of this study was to describe the total density, densities of developmental stages and the reproduction period of Parasagitta friderici. Weekly samples were collected at one station in the channel of Guanabara Bay, Rio de Janeiro, during one year. Three vertical hauls were made for each sample, and ...
Vossenaar Marieke - - 2012
BACKGROUND: The WHO recommends the introduction of nutritionally adequate, safe, and appropriate complementary foods at 6 mo of age, with continued breastfeeding up to 2 y and beyond. Suggested strategies to support continued breastfeeding often postulate optimal use of customary "family foods" and adequate amounts of indigenous foodstuffs and local ...
Mendes Fabiana - - 2012
The aim of this study was to describe the total density, densities of developmental stages and the reproduction period of Parasagitta friderici. Weekly samples were collected at one station in the channel of Guanabara Bay, Rio de Janeiro, during one year. Three vertical hauls were made for each sample, and ...
Fritzsche Alexa - - 2012
Prey engage in myriad behaviors to avoid predation, and these indirect effects of predators on their prey are often measured by the amount of food abandoned by a forager (the "giving-up density", or GUD) in a given habitat. Recent evidence suggests that hosts may engage in comparable behaviors to avoid ...
Beauchamp Guy - - 2012
Foraging speed is a key determinant of fitness affecting both foraging success and predator attack survival. In a scramble for food, for instance, evolutionary stable strategy models predict that speed should increase with competitor density and decrease when the risk of attack by predators increases. Foraging speed should also decrease ...
Sundararaj Vijayan - - 2012
Livestock populations in protected areas are viewed negatively because of their interaction with native ungulates through direct competition for food resources. However, livestock and native prey can also interact indirectly through their shared predator. Indirect interactions between two prey species occur when one prey modifies either the functional or numerical ...
Beldì G - - 2012
The study provides an exhaustive set of migration data for octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate (Irganox 1076) from low-density polyethylene (LDPE) in several food matrices. Irganox 1076 was used as a model migrant because it represents one of the typical substances used as an antioxidant in food packaging polymers. Kinetic (time-dependent) migration studies ...
Alvarenga Tathiana Aparecida - - 2012
The purpose of this study was to determine the paired consequences of food restriction and paradoxical sleep deprivation on lipid profile and spontaneous glucose levels in male rats. Food restriction began at weaning, with 6 g of food being provided per day, which was subsequently increased by 1 g per ...
Lamichhane Archana P - - 2012
Youth with diabetes are at increased risk for obesity and cardiovascular disease complications. However, less is known about the influence of built food environment on health outcomes in this population. The aim of this study was to explore the associations of accessibility and availability of supermarkets and fast food outlets ...
De Meester Nele - - 2012
Co-occurrence of closely related species may be achieved in environments with fluctuating dynamics, where competitively inferior species can avoid competition through dispersal. Here we present an experiment in which we compared active dispersal abilities (time until first dispersal, number and gender of dispersive adults, and nematode densities at time of ...
Richardson Andrea S - - 2012
Many recent policies focus on socioeconomic inequities in availability of healthy food stores and restaurants. Yet understanding of how socioeconomic inequities vary across neighbourhood racial composition and across the range from rural to urban settings is limited, largely due to lack of large, geographically and socio-demographically diverse study populations. Using ...
Anju T T - - 2010
Millets have been neglected despite their nutritive value and therapeutic use. The present study was undertaken with the aim of preparing biscuits based on foxtail millet and barnyard millet and to evaluate their sensory quality and acceptability, nutritional value and glycemic index by comparing with biscuits made from refined wheat ...
Opanowicz Magdalena - - 2011
Grain development and its evolution in grasses remains poorly understood, despite cereals being our most important source of food. The grain, for which many grass species have been domesticated, is a single-seeded fruit with prominent and persistent endosperm. Brachypodium distachyon, a small wild grass, is being posited as a new ...
Kim Jeongseon - - 2011
Soy food is known to contribute greatly to a reduction in the risk of gastric cancer (GC). However, both Japanese and Korean populations have high incidence rates of GC despite the consumption of a wide variety of soy foods. One primary reason is that they consume fermented rather than non-fermented ...
Yang Yong - - 2010
Traditional fermented food is not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy function of these foods are gradually discovered, more and more high throughput biotechnologies are being used to promote the old and new industry. As ...
Spano G - - 2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can ...
Revedin Anna - - 2010
European Paleolithic subsistence is assumed to have been largely based on animal protein and fat, whereas evidence for plant consumption is rare. We present evidence of starch grains from various wild plants on the surfaces of grinding tools at the sites of Bilancino II (Italy), Kostenki 16-Uglyanka (Russia), and Pavlov ...
Omura Hisashi - - 2011
Adult nymphalid butterflies possess sensilla trichodea (ST) that perceive taste in their walking legs. We examined whether the gustatory responses to mid-leg tarsal stimulation were different between Vanessa indica (rotting-food feeder) and Argyreus hyperbius (flower-nectar feeder). Sucrose, fructose, and glucose elicited behavioral responses (proboscis extension reflex: PER) and electrophysiological responses ...
Di Cagno Raffaella - - 2010
One hundred and three strains of lactic acid bacteria, isolated from various food ecosystems, were assayed for β-glucosidase activity toward p-nitrophenyl-β-D-glucopyranoside substrate. Lactobacillus plantarum DPPMA24W and DPPMASL33, Lactobacillus fermentum DPPMA114, and Lactobacillus rhamnosus DPPMAAZ1 showed the highest activities and were selected as the mixed starter to ferment various soy milk ...
Min Bockki - - 2010
With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking ...
Lee Kyung-Min KM Office of the Texas State Chemist, Texas Agricultural Experiment Station, College Station, Texas - - 2010
Tracing grain from the farm to its final processing destination as it moves through multiple grain-handling systems, storage bins, and bulk carriers presents numerous challenges to existing record-keeping systems. This study examines the suitability of coded caplets to trace grain, in particular, to evaluate methodology to test tracers' ability to ...
Franz Ragna - - 2011
Differences in the allometric scaling between gut capacity (with body mass, BM¹·⁰⁰) and food intake (with BM⁰·⁷⁵) should theoretically result in a scaling of digesta retention time with BM⁰·²⁵ and therefore a higher digestive efficiency in larger herbivores. This concept is an important part of the so-called 'Jarman-Bell principle' (JBP) ...
Barboza P S - - 2010
The digestive system is the interface between the supply of food for an animal and the demand for energy and nutrients to maintain the body, to grow, and to reproduce. Digestive systems are not morphologically static but rather dynamically respond to changes in the physical and chemical characteristics of the ...
Zaima Nobuhiro - - 2010
Rice is one of the most important food crops in the world and new varieties have been bred for specific purposes, such as the development of drought-resistance, or the enrichment of functional food factors. The localization and composition of metabolites in such new varieties must be investigated because all artificial ...
Bernalier-Donadille A - - 2010
The human large intestine is colonized by a complex community of microorganisms, largely composed of strictly anaerobic bacteria with numerous physiological functions which impact on the host nutrition and health. Among these functions, the fermentation of substrates is of major importance for host health through the production of a wide ...
Zhang Bo - - 2011
To date in the US, production of renewable fuels, particularly ethanol, is primarily from food crops that are high in sugar and starch. The use of arable land for fuel rather than food production and the use of a food source for fuel rather than food have created issues in ...
Ou Mark S - - 2011
Lactic acid is used as an additive in foods, pharmaceuticals, and cosmetics, and is also an industrial chemical. Optically pure lactic acid is increasingly used as a renewable bio-based product to replace petroleum-based plastics. However, current production of lactic acid depends on carbohydrate feedstocks that have alternate uses as foods. ...
Charoenthaikij Phantipha - - 2010
Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to ...
Henríquez Carolina - - 2010
Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study was to develop an ingredient from Granny Smith apple peel, using a pilot ...
Yano Hiroyuki - - 2010
The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods. Rice proteins do not possess the viscoelastic properties typically found in gluten, thus making rice flour unsuitable for the production of yeast-leavened products. In the present study, we found that the addition ...
Moreno María Carolina - - 2010
The objective of this work is to identify surface topography characterization parameters that are capable of discriminating the surfaces of different fried foods. Three fried food model systems with clearly different surfaces were formulated from vital wheat gluten, native wheat starch, and potato flakes. The surfaces were measured with a ...
Songré-Ouattara Laurencia T - - 2010
To assess the ability of lactic acid bacteria to improve some nutritional characteristics of the pearl millet-soybean slurry to prepare complementary foods for young children in African countries, inoculation was performed using strains previously selected for their ability to hydrolyse starch, phytate, or alpha-galactooligosaccharides (alpha-GOS). For the sake of comparison ...
Gallegos-Infante Jose-Alberto - - 2010
Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti ...
Lee Chun-Hsien - - 2010
Monascus is one of the traditional fermentation fungi and has been used in many kinds of food for thousands of years. Although Monascus-fermented red mold rice performs cholesterol-lowering effects, blood pressure-lowing effects, and antioxidant effects, another metabolite, nephrotoxic and hepatotoxic citrinin, causes the concerns for safety. Various citrinin concentrations (1, ...
Beards Emma - - 2010
It is now apparent that there is a strong link between health and nutrition and this can be seen clearly when we talk of obesity. The food industry is trying to capitalise on this by adapting high sugar/fat foods to become healthier alternatives. In confectionery food ingredients can be used ...
Yang Ying - - 2010
Interaction between amylose, a common food component, and beta-cyclodextrin (betaCD), an often used food additive, was investigated by incorporating a third component of bioactive conjugated linoleic acid (CLA) that could form an inclusion complex with both amylose and betaCD. The existence of an amylose-betaCD interaction was first evidenced by a ...
Hu Yongjin - - 2010
BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol ...
Rose Devin J - - 2010
The milling of corn for the production of food constituents results in a number of low-value co-products. Two of the major co-products produced by this operation are corn bran and corn fiber, which currently have low commercial value. This review focuses on current and prospective research surrounding the utilization of ...
Sánchez Teresa - - 2010
Functional properties of normal and waxy starches from maize, rice, potato, and cassava as well as the modified waxy maize starch COLFLO 67 were compared. The main objective of this study is to position the recently discovered spontaneous mutation for amylose-free cassava starch in relation to the other starches with ...
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