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Altomonte W - - 1999
Sweetheart Cup Company always has been associated with fun products--fast food containers, straws, ballpark drink glasses, and maybe the most fun of all--ice cream cones! But making these products of pleasantry at times has not been as festive as it would seem. Sweetheart Cup Company has had its ups and ...
Munro M H - - 1999
An assessment of the current status of marine anticancer compounds is presented along with a case study on the aquaculture of Lissodendoryx n. sp. 1, a sponge that produces the antimitotic agents halichondrin B and isohomohalichondrin B. The use of polymer therapeutics to enhance the properties of marine natural products ...
Gonzalez-Gil G - - 1999
When metals were added in a pulse mode to methylotrophic-methanogenic biomass, three methane production rate phases were recognized. Increased concentrations of Ni and Co accelerated the initial exponential and final arithmetic increases in the methane production rate and reduced the temporary decrease in the rate. When Ni and Co were ...
Yan P S - - 1999
The structural similarity of cholesterol oxidation products (COP) to native cholesterol and their xenobiotic effects prompt researchers to study the long-term effects of the assimilation of these compounds into our tissues. COP are present in our food system. The level of exposure changes as our food products and our food ...
Chou C P - - 1999
Culture performance for the production of penicillin acylase (PAC) in a bioreactor was investigated using HB101 or ATCC11105 as the host and pCLL2902, pCLL3201 or pTrcKnPAC2902 as the expression plasmid. We observed that the production of PAC by HB101 harboring pCLL3201 was, similar to ATCC11105, induced by phenyl acetic acid ...
Elsner R J - - 1998
In a study of marketing opportunities for fresh, dark, chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark ...
Lu G H - - 1998
Tobacco products regulated by the Bureau of Alcohol, Tobacco and Firearms (ATF), are classified at different excise tax rates according to the Code of Federal Regulations. These include the smoking (cigars, cigarettes, pipe tobacco and roll-your-own) and smokeless (chewing tobacco and snuff) tobacco products. The active principal components in all ...
Charbonneau J E - - 1997
Scanning electron microscopy (SEM) and x-ray microanalysis (EDS) were used to investigate stress corrosion cracking (SCC) in plain tinplate food cans, product discoloration, filiform corrosion, pitting/perforation corrosion, and loss of coating adhesion in enameled food cans. Intergranular SCC of uncoated tinplate occurred in canned pineapple juice. This is a rare ...
Rumore M M - - 1997
With the recognition that smoking begins in youth and that tobacco products are readily available to those under 18 years of age, new Food and Drug Administration (FDA) regulations restrict the sale, distribution, promotion, and advertising of cigarettes to minors. The objective is to decrease the use of tobacco by ...
Sigman-Grant M - - 1997
The American public, along with the medical and scientific communities, has certain expectations about the consumption of fat-modified foods; specifically, that such consumption will result in positive health benefits for both the individual and the population. Initial attempts by consumers to reduce fat intake required elimination of favorite foods or ...
Blümmel M - - 1997
The relationship between in vitro gas production, concomitant in vitro apparent and true DM degradability has been examined in forty-two roughages. The partitioning of truly-degraded substrate between gas volume and microbial biomass yield and 15N incorporation into cells was also investigated. The relevance of this partitioning for the regulation of ...
Korver O - - 1997
The food industry has a long history of providing food products in line with nutritional requirements. Examples are vitamin-enriched margarines, low fat products, and high fibre products. Communication about the nutrition and health aspects of these products is essential, since a consumer cannot 'see' from the product what its health ...
Nesbitt P D - - 1997
Epidemiologic, in vitro, and in vivo studies support the hypothesis that mammalian lignans have cancer protective effects. Flaxseed is the richest source of plant precursors to mammalian lignans. However, there are limited data on the lignans from processed foods containing flaxseed, despite increasing flaxseed use. Thus the objective of this ...
Howard B J - - 1997
The transfer of radiocaesium to many food products either produced in or harvested from semi-natural ecosystems is high compared with intensive agricultural areas. Radiocaesium contamination levels in semi-natural foods are highly variable and difficult to predict. Spatial analysis may help to explain some of the variability and give improved estimates ...
Dominguez J M - - 1997
Xylitol, a naturally occurring five-carbon sugar alcohol, can be produced from D-xylose through microbial hydrogenation. Xylitol has found increasing use in the food industries, especially in confectionary. It is the only so-called "second-generation polyol sweeteners" that is allowed to have the specific health claims in some world markets. In this ...
Birnbaum N G - - 1997
The USDA regulates veterinary biological products for fish in the U.S. to ensure that they are pure, safe, potent and efficacious, and not worthless, contaminated, dangerous, or harmful. To market a biological, USDA establishment and product licences (for U.S. biologicals manufacturers) or a USDA permit (for U.S. representatives of biologicals ...
Berry S - - 1996
This paper focuses on how changes in the economic and regulatory environment have affected production costs and product characteristics in the automobile industry. We estimate "hedonic cost functions" that relate product-level costs to their characteristics. Then we examine how this cost surface has changed over time and how these changes ...
Hansen J - - 1996
Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 ...
Nyman P J - - 1996
Hydrochloric acid (HCl) is used in the food industry as a processing aid in the manufacture of certain foods. HCl is manufactured, either directly from inorganic sources, i.e. "on-purpose' or indirectly as a by-product from the production of organic compounds generally intended for non-food applications. By-product HCl potentially may contain ...
Bremer H J - - 1996
The amino acid composition of food products frequently used in the diets of amino acid and protein disorders-including tryptophan- was estimated using ion-exchange column chromatography and high performance liquid chromatography. It includes fruits (different varieties of apples, pears, ananas, bananas, peach, strawberries, honey melon, water melon, kiwi, plums, grapes), vegetables ...
Notermans S - - 1996
There is greatly increased activity in measures being taken to ensure the production of safe food. Several concepts, increasingly based on quantitative risk analysis, are being introduced and new terminology and definitions are being proposed. This article presents a general approach to the production of microbiologically safe food and a ...
- - 1996
Although the sale of tobacco products to minors is illegal in all states and the District of Columbia, the prevalence of cigarette smoking among adolescents has continued to increase, and most minors are able to purchase tobacco products. Reducing sales to minors is believed to be an effective measure for ...
McCarthy M J - - 1996
Global food markets are changing in response to consumer demands for more processed foods and higher quality foods. Consumers find processed foods convenient, less prone to spoilage, more portable, nutritionally efficient, and more consistent in quality level than fresh foods. These demands have resulted in food producers working to develop ...
Baldwin E A - - 1995
Lightly processed agricultural products present a special problem to the food industry and to scientists involved in postharvest and food technology research. Light or minimal processing includes cutting, slicing, coring, peeling, trimming, or sectioning of agricultural produce. These products have an active metabolism that can result in deteriorative changes, such ...
Lounès A - - 1995
In Streptomyces ambofaciens, valine favored spiramycin biosynthesis by supplying aglycone precursors. The kinetics of valine consumption and isobutyrate production showed that isobutyrate accumulated in the cell during the growth phase, was excreted in the stationary phase, and then was reassimilated during spiramycin production. When valine was in excess, its deamination ...
Forsyth P D - - 1995
The safety of 'health' foods and complementary medicine products is increasingly questioned. We report a case of pure white cell aplasia developing in a patient who took a variety of such products leading to an excessive intake of zinc. Recovery was complete following the withdrawal of her 'medications'. The aetiology ...
Puniya A K - - 1995
Promises and limitations in exploitation of microorganisms for single cell protein (SCP) production have been reviewed. Various aspects discussed include global protein problem, microbes as potential sources of food and feed with its advantages and disadvantages, salient features in selection of microorganisms for SCP production, production of SCP from petroleum ...
Luyten K - - 1995
The Saccharomyces cerevisiae FPS1 gene, which encodes a channel protein belonging to the MIP family, has been isolated previously as a multicopy suppressor of the growth defect of the fdp1 mutant (allelic to GGS1/TPS1) on fermentable sugars. Here we show that overexpression of FPS1 enhances glycerol production. Enhanced glycerol production ...
Zazenski R - - 1995
Talc is a mineral compound with unique attributes and significant commercial importance. As used in consumer products, talc has a long and proven history of safe use. Direct consumer applications include body powders, other cosmetic formulations, pharmaceutical tableting, and some confectionery food products. Production, characterization, and consumer applications of FDA-regulated ...
Grasser L A - - 1995
Food processing representatives, brokers, nutritionists, livestock producers, and trade associations were surveyed to quantify 9 by-products used for feeding livestock during 1992 in California. The commodities were almond hulls, dried beet pulp, wet brewers grains, wet citrus pulp, pressed citrus pulp, wet corn gluten feed, corn gluten meal, whole cottonseed, ...
Shikdar A A - - 1995
This paper describes the results of an experimental industrial field study conducted to improve worker productivity through various interventions in a repetitive production task performed under ergonomic working conditions. Worker productivity was found to improve most as a result of participative standard-setting with feedback and monetary incentives. In general, standard-setting ...
Ismail A M - - 1995
Production of a cellobiase-rich preparation by Aspergillus niger 1 was achieved using water hyacinth cellulose as the sole carbon source in the culture medium. Production of cellobiase, carboxymethylcellulase (CMC-ase) and filter paper (FP)-cellulase was favoured by controlling the pH of the culture medium during fermentation at 5.0. Sodium citrate (0.5%), ...
Keregero M M - - 1994
The acceptability of sorghum as human food has been a problem in Tanzania even in regions showing promising potential for its production and utilization. Reasons given for low acceptability of sorghum products as human foods include unpleasant colour, aroma, mouthfeel, taste, unpleasant aftertaste and stomachfeel. An acceptability test of selected ...
Park M S - - 1994
To produce autologous fibrin glue (AFG) of improved quality, the concentration and amount of materials for AFG were modified. The quality of AFG was assessed through determination of fibrinogen level in plasma, observation of product during production, and testing for bonding strength before application. The AFG produced under these conditions ...
Jenkins S - - 1994
The persistence of action or substantivity of an antimicrobial agent in the mouth relates to the plaque inhibitory action of that compound. Substantivity can be assessed by measuring the magnitude and duration of the fall in salivary bacteria following single rinses with antimicrobials. This was a randomised single-blind, cross-over study ...
Kitts D D - - 1994
Bioactive substances in foods can represent "extranutritional" constituents naturally present in small quantities in the food matrix, produced upon either in vivo or industrial enzymatic digestion, the latter being a result of food-processing activities. Bioactive constituents of food evoke physiological, behavioral, and immunological effects. Evidence from both epidemiological and animal ...
Van Trijp H C - - 1994
Food consumers do not seek variety across all products to the same extent. This suggests that the intensity of variety-seeking behavior is under the joint control of personality variables, such as intrinsic desire for variety, and product-related factors. The results of the present study indicate that variety-seeking behavior is more ...
Peleg M - - 1994
Although the development and survival of food products are regulated by mechanisms that bear little resemblance to those operating in the living world, their general evolutionary patterns share certain common features. These include punctuated equilibria, convergent evolution, the coevolution, the equivalence of symbiosis, and, rarely, even parasitism. The evolution of ...
Hanover L M - - 1993
High-fructose syrups (HFS) comprise fructose, dextrose, and minor amounts of oligosaccharides. The predominant syrups of commerce contain 42% and 55% fructose. HFS production was made possible by concurrent developments in refining, isomerization, and separation technologies in the 1960s. Fructose contributes many useful physical and functional attributes to food and beverage ...
Moore J C - - 1993
The lengths of food chains within ecosystems have been thought to be limited either by the productivity of the ecosystem or by the resilience of that ecosystem after perturbation. Models based on ecological energetics that follow the form of Lotka-Volterra equations and equations that include material (detritus) recycling show that ...
Barron R L - - 1993
OBJECTIVE: To contrast scientific facts with suggested manufacturers' claims regarding food supplements (natural products) marketed for enhanced athletic prowess. DATA SOURCES: A MEDLINE search was performed to obtain documentation supporting the claims of natural-product manufacturers. In addition, several references pertaining to pharmacognosy, natural products, herbs, pharmacy practice, and sports medicine ...
Laplace-Builhé C - - 1993
In food and drinks industries, the time required for conventional tests can lead to substantial delays in product release to the market. Flow cytometry (FCM) has been used in conjunction with viability markers for rapid counting of yeast, mould and bacterial cells in food products. A single-parameter flow cytometer has ...
Chavan J K - - 1993
Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality ...
Moo-Young M - - 1993
A new bioprocess is described in which a cellulolytic, food-grade fungus Neurospora sitophila converts cellulosic materials to protein-rich products for food and fodder. The optimal conditions for the conversion are identified: 35-37 degrees C temperature, pH 5.5, 2.35 ms(-1) agitator tip speed. Scale-up of the production process to 1,300 L ...
Watanabe T - - 1992
New antibiotics enacyloxins (ENXs) are a family of non-lactonic polyene antibiotics produced by Frateuria sp. W-315. For the production of antibiotics, we had to employ two-step fermentations, the first is the production of spent medium of Neurospora crassa and the second is the production of antibiotics by Frateuria. To simplify ...
de Ruig W G - - 1992
In October 1990 a Netherlands humanitarian fact finding mission on aid to people affected by the Chernobyl disaster visited contaminated regions in Russia, Byelorussia and the Ukraine. The mission consisted of medical, socio-psychological and agricultural experts. The results of radioactivity measurements on food products sampled in the contaminated areas are ...
Kawamura I - - 1992
Morbidly obese patients are generally in a malnutritional state with an extremely high operative risk. In order to reduce the operative risk, surgeons should make every effort before the operation. A protein sparing modified fast (PSMF) may exhibit its high effectiveness when taken at least for 2 weeks preoperatively. In ...
Peters A R - - 1992
A variety of hormonal products has been developed for use in food animal production. Applications include therapy, particularly for fertility problems, zootechnical purposes comprising mainly the management of reproduction, for example the synchronization of oestrus, and the improvement of performance such as increased growth rate or increased milk yield. Although ...
Setser C S - - 1992
Traditional macromolecules and other recently synthesized materials have been accepted by consumers for use as low-calorie replacements for fats and sugars in food products. These include carbohydrates such as polydextrose, maltodextrins, modified starches, gums, and fibers. Protein and lipid-based replacements, including fat analogs and emulsifiers, are also available and some ...
Kubow S - - 1992
Lipid oxidation in foods is initiated by free radical and/or singlet oxygen mechanisms which generate a series of autocatalytic free radical reactions. These autoxidation reactions lead to the breakdown of lipid and to the formation of a wide array of oxidation products. The nature and proportion of these products can ...
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