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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 ...
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, ...
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 ...
Puett Chloe - - 2013
Despite growing interest in use of lipid nutrient supplements for preventing child malnutrition and morbidity, there is inconclusive evidence on the effectiveness, and no evidence on the cost-effectiveness of this strategy. A cost effectiveness analysis was conducted comparing costs and outcomes of two arms of a cluster randomized controlled trial ...
Zenk Shannon N - - 2013
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 ...
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 ...
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. ...
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 ...
Sun Xiao - - 2013
Increasing empirical evidence has documented variability in elemental composition within species. However, the extent, causes, and pattern of variability in consumer stoichiometry across a large geographical scale are not well understood. Here, we investigated this issue using a holometabolous insect, weevils (Curculio davidi Fairmaire). Larvae of this species store energy ...
Peñas Elena - - 2013
The consumption of dehydrated vegetables, which provides an important source of vitamins, is increasing worldwide. Dehydrated vegetables are located on non-refrigerated shelves in food shops and, therefore, it is of utmost importance to understand the modifications that take place in the content of these labile micronutrients at the ambient conditions ...
Basavanna Uma - - 2013
Clostridium botulinum is a pathogen of concern for low-acid canned foods. Here we report draft genomes of a neurotoxin-producing C. botulinum strain isolated from water samples used for cooling low-acid canned foods at a canning facility. The genome sequence confirmed that this strain belonged to C. botulinum serotype B1, albeit with major ...
Harada Seiya - - 2013
More than 27 outbreaks per year of food poisoning caused by consuming horse meat were reported in Kumamoto Prefecture (including Kumamoto City) from January 2009 to September 2011. It was found that the causative agent of the outbreaks was a protein with a molecular weight of 15 kDa that had ...
Pitts Stephanie B Jilcott - - 2013
We examined the feasibility of increasing access to healthful food in corner stores to inform a Communities Putting Prevention to Work (CPPW) initiative by engaging stakeholders (corner store owners and customers) in a formative evaluation. Qualitative interviews were conducted with corner store owners and managers (n = 11). Customer intercept ...
Grigsby-Toussaint Diana S - - 2013
Although efforts are underway to examine marketing that targets the youth and families in the retail food store environment, few studies have specifically focused on stores that families identify as their primary sites for food shopping. Between November 2011 and April 2012, we examined the frequency and types of marketing ...
Sousdaleff Mirian - - 2012
Stability of potassium norbixinate and curcumin by microencapsulation with maltodextrin DE20 and freeze-drying was evaluated as a function of exposition to light, air, different pH, water solubility and in food applications. The best results were obtained with microencapsulated potassium norbixinate 1:20, which, when vacuum-packed and in the presence of natural ...
Brown Laura Green - - 2012
Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at ...
Dinakar Chitra - - 2012
Anaphylaxis is a severe allergic reaction that is rapid in onset and may cause death. Since it is unpredictable and potentially fatal, prompt recognition and treatment are vital to maximize a positive outcome. The occurrence of anaphylaxis is increasing across all ages in the United States, with increased risk of ...
Cirillo Teresa - - 2012
Ready-to-eat meals packed in polyethylene terephthalate (PET) and aluminium dishes, supplied to patients in two hospitals in the Campania region (Italy), were studied to evaluate the probable migration of di-n-butylphthalate (DBP) and di(2-ethylhexyl)phthalate (DEHP) from the packaging into the food. The influence of temperature, storage time and type of package ...
Phipps Etienne J EJ Center for Urban Health Policy and Research, Einstein Healthcare Network, Philadelphia, PA 19141, USA. - - 2013
To report the design and baseline results of a rewards-based incentive to promote purchase of fruit and vegetables by lower-income households. A four-phase randomized trial with wait-listed controls. In a pilot study, despite inadequate study coupon use, purchases of fresh fruit (but not vegetables) increased, but with little maintenance. In ...
- - 2012
On the cover: SEM micrograph of freeze-dried maltodextrin system prefrozen at -80 °C prior to freeze-drying, from "Porosity and Water Activity Effects on Stability of Crystalline β-carotene in Freeze-dried Solids" by Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, and Yrjö H. Roos. The authors acknowledge Dr. Mark Auty, Moorepark Food Research Centre, Teagasc, ...
Li Lin - - 2012
Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin ...
Ehsani Ali - - 2012
  The biogenic amines (tyramine, histamine, cadaverine, and puterscine) and microbiological properties (mesophilic, psychrotrophic, and Pseudomonas spp.) of whole pike-perch (Sander lucioperca) was investigated during 2 d prestorage icing and 90 d frozen storage (-24 °C). At the end of ice storage, a noticeable increase only was found for puterscine ...
Klu Yaa Asantewaa Kafui - - 2012
  Mortality resulting from diarrhea especially that occurs in children younger than 5 y of age ranks 3rd among all deaths caused by infectious diseases worldwide. Probiotics such as Lactobacillus rhamnosus GG are clinically shown to effectively reduce the incidence of diarrhea in children. A food substrate is one of ...
Zenk Shannon N - - 2012
With nearly 49,000 authorized retailers nationwide, a policy change that added fruits and vegetables (FV) to the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food packages in 2009 had the potential to expand neighborhood FV availability. This study examined changes in availability and ...
Aberoumand Ali - - 2012
Processing made fish less susceptible to spoilage. Fish are rich in protein content but the protein content is reduced with processing gave a better result when long-time preservation was carried out. Aim of this study was comparison of proximate analysis of some fresh and processed seafoods. Raw materials and processed ...
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