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Niggemann B B Division of Pediatric Pneumology and Immunology, University Children's Hospital Charité, Berlin, - - 2014
Elicitors of anaphylactic reactions are any sources of protein with allergenic capacity, such as foods, drugs, insect venoms, pollen, animal dander, occupational allergens, or seminal fluid. However, not all allergic reactions end up in the most severe form of anaphylaxis. Accompanying factors may explain, why some conditions lead to anaphylaxis ...
Hardus Madeleine E ME Institute for Biodiversity and Ecosystem Dynamics, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands, - - 2014
Hundreds of rehabilitant great apes have been released into the wild, and thousands await release. However, survival rates after release can be as low as 20 %. Several factors influence individuals' survival rates, one of which is the capacity to obtain an adequate diet once released. Released individuals are faced with ...
D'Addario C C Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Piazza A Moro 45, 64100 Teramo, Italy; Department of Clinical Neuroscience, Center for Molecular Medicine, Karolinska Institutet, SE-171 77 Stockholm, Sweden. Electronic address: - - 2014
Overeating, frequently linked to an increasing incidence of overweight and obesity, has become epidemic and one of the leading global health problems. To explain the development of this eating behavior, new hypotheses involve the concept that many people might be addicted to food by losing control over their ability to ...
Bonnett Kendra K Department of Pharmacology, Toxicology and - - 2014
Mutations in various genes adversely affect locomotion in model organisms, and thus provide valuable clues about the complex processes that control movement. In C. elegans, loss-of-function mutations in the Na(+) leak current channel (NALCN) and associated proteins (UNC-79 and UNC-80) cause akinesia and fainting (abrupt freezing of movement during escape ...
Beuchat Larry R LR Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA. - - 2014
A study was done to determine the ability of Salmonella to survive on dried cranberries, raisins, and strawberries and in date paste, as affected by storage temperature. Acid-adapted Salmonella, initially at 6.57 to 7.01 log CFU/g, was recovered from mist-inoculated cranberries (water activity [aw] 0.47) and raisins (aw 0.46) stored ...
Zhang Yuemei Y College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P. O. Box 112, Beijing, 100083, PR - - 2014
Biogenic amines have gained a great deal of attention due to their toxic potential in humans. Carp is one of the most important freshwater fish species in China. Salt and sugar are capable of preserving food. There is a limited amount of information on the changes of biogenic amines in ...
Fetsch A A Federal Institute for Risk Assessment (BfR), Department Biological Safety, National Reference Laboratory for Coagulase Positive Staphylococci Including S. aureus, Berlin, Germany. Electronic address: - - 2014
In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the ...
Findholt Nancy E NE 1 School of Nursing, Oregon Health & Science University , La Grande, - - 2014
Abstract Background: Food stores near schools are an important source of snacks for children. However, few studies have assessed availability of healthy snacks in these settings. The aim of this study was to assess availability of healthy snack foods and beverages in stores near schools and examine how availability of ...
Brown Cassandra Eb CE Faculty of Medicine, University of Western Sydney, Campbelltown, New South Wales, - - 2014
Oral allergy syndrome (OAS) and pollen-food syndrome (PFS) are regarded as uncommon manifestations of paediatric atopic disease. However, little Australian data exist. The aim of this study was to examine the prevalence of OAS in an atopic, paediatric population. This cross-sectional study assessed 163 patients aged 4-17 years from the ...
Huang Xing-Feng XF Wageningen UR - Plant Breeding, Wageningen University and Research Center, P.O. Box 386, 6700 AJ, Wageningen, The - - 2014
Expression of amylosucrase in potato resulted in larger starch granules with rough surfaces and novel physico-chemical properties, including improved freeze-thaw stability, higher end viscosity, and better enzymatic digestibility. Starch is a very important carbohydrate in many food and non-food applications. In planta modification of starch by genetic engineering has significant ...
Hibberson Ce C University Veterinary Teaching Hospital Camden, University of Sydney, 410 Werombi Rd, Camden, New South Wales, 2570, Australia. - - 2014
To evaluate contamination of unopened and opened stored sources of commercial dry dog food by viable storage mites. Prospective laboratory and field study. Samples were collected from nine brands of previously unopened bags (new bags) of dry food and 20 field sources of stored dry food in homes in Sydney ...
Lowe B K BK Dept. of Animal Sciences, Univ. of Illinois, Urbana, IL, 61801, - - 2014
Objectives were to characterize differences in pork bellies that were stored frozen for different durations prior to processing and characterize sensory properties of the bacon derived from those bellies when stored in either retail or food service style packaging. Bellies (n = 102) were collected from 4 different time periods, ...
Coorey Ranil R School of Public Health and Curtin Health Innovation Research Inst, Curtin Univ, GPO Box U1987, Perth, Western Australia, 6845, - - 2014
Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, ...
Serrano Antonio A Department of Inorganic Chemistry and Chemical Engineering, University of Cordoba, Campus Universitario de Rabanales, Edificio Marie Curie (C-3), Ctra. N-IV, km 396, 14071 Cordoba, - - 2014
Anaerobic co-digestion is a promising alternative to manage agri-food waste rather than landfilling, composting or incineration. But improvement of methane yield and biodegradability is often required to optimize its economic viability. Biomethanization of agri-food solid waste presents the disadvantage of a slow hydrolytic phase, which might be enhanced by adding ...
Hosler Akiko S AS Department of Epidemiology and Biostatistics, University at Albany School of Public Health, One University Place, Rensselaer, NY 12144, - - 2014
To investigate a 9-year trend of fresh fruit and vegetable availability and factors associated with the net availability change in two contrasting neighbourhoods. Longitudinal design. Data were collected in 2003, 2009 and 2012 through in-store observations. Fresh fruit and vegetable availability was presented by weight-adjusted counts of stores having designated ...
Mustapha Moshood K MK Department of Zoology, University of Ilorin Ilorin, - - 2014
This study was done to evaluate the drying performance, efficiency, and effectiveness of five different types of improved low-cost solar driers in terms of moisture loss from two tropical African fish species Clarias gariepinus (African sharp tooth catfish) and Oreochromis niloticus (Nile tilapia) and testing the organoleptic characteristics of the ...
Soukoulis Christos C a Division of Food Sciences, School of Biosciences, Sutton Bonington Campus , University of Nottingham , LE12 5RD , Leicestershire , United - - 2014
ABSTRACT Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perceived as healthier / more natural with minimal processing has ...
Zhang Qianying Q College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of - - 2014
The food-based fermentate (FBF) from Lactobacillus acidophilus NX2-6 has a broad-spectrum antibacterial activity but has not previously been reported as a food preservative. Experiments were conducted to assess its application as a preservative in pork patties. The effect of freeze-dried FBF on the microbiological parameters, physicochemical changes, and sensory evaluations ...
Bessey Cindy C Florida International University, Department of Biological Sciences, Marine Science Program, 3000 N.E. 151 Street, North Miami, FL, 33181, - - 2014
Stable isotope analysis (SIA) is a powerful tool in many fields of research that enables quantitative comparisons among studies, if similar methods have been used. The goal of this study was to determine if three different drying methods commonly used to prepare samples for SIA yielded different δ(15) N and ...
Brouwer Paul P Molecular Plant Physiology Department, Utrecht University, Padualaan 8, 3584 CH, Utrecht, the - - 2014
Due to its phenomenal growth requiring neither nitrogen fertilizer nor arable land and its biomass composition, the mosquito fern Azolla is a candidate crop to yield food, fuels and chemicals sustainably. To advance Azolla domestication, we research its dissemination, storage and transcriptome. Methods for dissemination, cross-fertilization and cryopreservation of the ...
Orrego C E - - 2014
Fruits serve as a source of energy, vitamins, minerals, and dietary fiber. One of the barriers in increasing fruit and vegetables consumption is time required to prepare them. Overall, fruit bars have a far greater nutritional value than the fresh fruits because all nutrients are concentrated and, therefore, would be ...
Martin Katie S KS Department of Nutrition and Public Health, University of Saint Joseph, West Hartford, Connecticut, United States of - - 2014
Research on urban food environments emphasizes limited access to healthy food, with fewer large supermarkets and higher food prices. Many residents of Hartford, Connecticut, which is often considered a food desert, buy most of their food from small and medium-sized grocery stores. We examined the food environment in greater Hartford, ...
Liu Xiaoli X Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, - - 2014
Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence. This study was undertaken to investigate α -galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses. The maximum α -galactosidase activity (1.26 U/mg protein) was found in ...
Ghazy Noureldin Abuelfadl NA Laboratory of Ecological Information, Graduate School of Agriculture, Kyoto University, Kyoto, Kyoto, 606-8502, Japan, - - 2013
We investigated the effects of changes in vapor pressure deficit (VPD) on the survival of diapausing (winter form) and non-diapausing (summer form) spider mites Tetranychus urticae Koch and Tetranychus kanzawai Kishida (Acari: Tetranychidae). Adult females of both species were kept without food at VPDs of 0.0, 0.4, 0.7, 1.5, 1.9, ...
Bigio Gianluigi G Laboratory of Apiculture and Social Insects, School of Life Sciences, University of Sussex, Brighton BN1 9QG, United Kingdom. - - 2013
Hygienic behavior in honey bees is a heritable trait of individual workers that confers colony-level resistance against various brood diseases. Hygienic workers detect and remove dead or diseased brood from sealed cells. However, this behavior is quite rare, with only c.10% of unselected colonies showing high levels of hygiene. Beekeepers ...
Kopjar Mirela M Faculty of Food Technology, F. Kuhada 20, 31000 Osijek, Croatia. - - 2013
Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated ...
Zenk Shannon N - - 2014
Obesity is generally inversely related to income among women in the United States. Less access to healthy foods is one way lower income can influence dietary behaviors and body weight. Federal food assistance programs, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), are an important ...
Chandra Suresh S a Department of Agricultural Engineering and Food Technology , Sardar Vallabhbhai Patel University of Agriculture and Technology , Meerut , UP , - - 2013
Abstract Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter diffusion of solutes from the osmotic solution into the tissues. Osmotic dehydration is recommended as a processing method to obtain better ...
Waite David W - - 2013
The endemic New Zealand kakapo is classified as 'critically endangered' and, in an effort to prevent extinction and restore the kakapo population, intensive handling of rare kakapo chicks is often utilised to reduce mortality and improve health outcomes among juveniles. Due to concerns that hand-reared chicks may not receive a ...
Zięba T - - 2014
Native potato starch (NS) and retrograded starch (R - obtained via freezing and defrosting of a starch paste) were used to prepare starch acetates: NS-A and R-A, and then acetylated distarch adipates: NS-ADA and R-ADA. The chemically-modified preparations produced from retrograded starch (R-A; R-ADA) were characterized by a higher degree ...
Adjovi Y C S - - 2014
Aflatoxin B1 (AFB1) is a carcinogenic mycotoxin produced by Aspergilli of the section Flavi that may contaminate food, in the field or during storage. Cassava represents an important staple food in sub-Saharan Africa. The analysis of aflatoxigenic fungi in 36 cassava samples obtained from producers in Benin indicated that 40% were ...
De Moura Fabiana F FF a HarvestPlus c/o International Food Policy Research Institute (IFPRI), Washington DC, USA and International Center for Tropical Agriculture (CIAT) , Cali , - - 2013
ABSTRACT The HarvestPlus Challenge Program uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the food intake of target populations, nutrient losses during storage and processing ...
Alarcón-Flores María Isabel - - 2014
Bearing in mind that fresh-cut market is currently the fastest growing subsector in the food industry, a comparison of the levels of phytochemicals in fresh and fresh-cut vegetables has been carried out. Thus, several families of phytochemicals, such as phenolic acids, isoflavones, flavones, flavonols and glucosinolates were determined in fresh ...
Fillinger Laura - - 2013
Over 30% of the Antarctic continental shelf is permanently covered by floating ice shelves [1], providing aphotic conditions [2, 3] for a depauperate fauna sustained by laterally advected food [4, 5]. In much of the remaining Antarctic shallows (<300 m depth), seasonal sea-ice melting allows a patchy primary production supporting rich ...
Pugliese Alessandro - - 2013
Carotenoid-rich foods are associated with antioxidant activity and the ability to alleviate chronic diseases. The present study investigated the effect of processing on the content and bioaccessibility of carotenoids from 13 cultivars of red chili pepper (Capsicum annuum). Carotenoids in chili peppers were analyzed before an in vitro digestion process. ...
Tao Yang Y a FRCFT, School of Biosystems Engineering , University College Dublin, National University of Ireland, Agriculture and Food Science Centre , Belfield , Dublin 4 , - - 2013
Abstract In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement ...
Słupski Jacek J Department of Raw Materials and Processing of Fruit and Vegetables, University of Agriculture in Krakow, - - 2013
Background. Legumes are a good source of protein, and are also abundant in carbohydrates, B-group vita-mins, dietary fibre and mineral compounds. Material and methods. This work evaluates the retention of ash, eleven minerals and two heavy metals in products obtained from two common bean cultivars harvested before reaching full maturity, ...
Brisson Benjamin - - 2013
Acrylamide (AA) is a probable human carcinogen found in several foods. Little information is available regarding exposure of adolescents, a subgroup potentially consuming more AA-rich foods. We investigated the relationship between dietary AA intake and levels of biomarkers of exposure (urinary metabolites and hemoglobin adducts) in 195 non-smoking teenagers of ...
Li Chen-Yang - - 2013
Panax ginseng C. A. Mey was used as a kind of traditional medicine and functional food known for its improving immunity, improving the human metabolism, antitumor and anti-fatigue activities in Asia for thousands of years. This study reports the impact of storage conditions and storage period on the quality of ...
Horszwald Anna - - 2013
Nowadays, food industry is facing challenges connected with the preservation of the highest possible quality of fruit products obtained after processing. Attention has been drawn to Aronia fruits due to numerous health promoting properties of their products. However, processing of Aronia, like other berries, leads to difficulties that stem from ...
Comandini Patrizia - - 2013
Abstract Biofortification of food crops through fertilization and salt iodization are key strategies for the prevention and control of iodine deficiency disorder. However, considerable losses of iodine can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots and tomatoes was evaluated during different domestic cooking ...
Sogi Dalbir Singh - - 2013
Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications. Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste had higher antioxidant properties ...
Miklavčič Ana - - 2013
As a consequence of over 500 years of mining and smelting activities (1490-1995), and of its natural geological occurrence, the soil in the Idrija region is highly contaminated with Hg. In order to assess the present situation regarding the Hg levels in local food samples, concentrations of total mercury (THg) ...
Coura Oliveira Tatiana - - 2013
Several studies have associated the digestibility ofproteins to its imunogenic potential. Though, it was objectified to evaluate the impact of the thermal processing with high and low temperatures on the proteins structure of three types of foods, by means of the digestibility in vitro and electroforesis en gel de poliacrilamida. ...
Siracusa L - - 2013
BACKGROUND: The heightened consumer awareness for food safety is reflected in the demand for products with well defined individual characteristics, due to specific production methods, composition, and origin. In this context, it is of pivotal importance the re-evaluation of folk/traditional foods by properly characterizing them in terms of peculiarity and ...
La Harpe Romano - - 2013
Intoxication with carbon dioxide (CO2), a nonexplosive, colorless, and odorless gas does not cause any clinical symptoms or signs, with the occasional exception of sudation. Carbon dioxide is principally used in the food industry (70% of CO2 production), in particular to preserve foods and to carbonate beverages. Most fatalities resulting ...
Ozbay Ismail - - 2013
Baling technology is a preferred method for temporary storage of municipal solid waste (MSW) prior to final disposal. If incineration is intended for final disposal of the bales, the energy content of the baled MSW gains importance. In this study, nine cylindrical bales containing a mix of different waste materials ...
Lorencova Alena - - 2013
Abstract Nontuberculous mycobacteria (NTM) are potentially pathogenic agents commonly found in natural ecosystems, while food is considered to be another source of NTM for humans. We investigated a total of 92 tissue samples of freshwater fish and fish products: fish directly obtained from ponds (n=25), retail fresh (n=23) and frozen ...
O'Malley Keelia - - 2013
The feasibility of working with neighborhood corner stores to increase the availability of fresh fruit and vegetables in low-income neighborhoods in New Orleans was assessed. Household interviews and 24-hour dietary recalls (n = 97), corner store customer intercept interviews (n = 60) and interviews with corner store operators (owners/managers) (n = 12) were conducted in three ...
Ahn-Jarvis Jennifer H JH Department of Food Science and Technology, The Ohio State University, 110 Parker Building, 2015 Fyffe Court, Columbus, Ohio 43210, - - 2013
To modulate isoflavone aglycone composition within a soy functional food, soy ingredients were processed and evaluated in a soy bread system intended for clinical trials. A soy flour/soy milk mixture (SM) was boiled, fermented, steamed, or roasted prior to dough preparation. The isoflavone compositions of five processed SM and their ...
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