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Yu Zhen-Yang - - 2012
Copper pollutions are typical heavy metal contaminations, and their ability to move up food chains urges comprehensive studies on their effects through various pathways. Currently, four exposure pathways were prescribed as food-borne (FB), water-borne plus clean food (WCB), water-food-borne (WFB) and water-borne (WB). Caenorhabditiselegans was chosen as the model organism, ...
Gurtler Joshua B - - 2012
Propyl p-hydroxybenzoic acid (propylparaben [PRPA]) is a phenolic antioxidant, known to occur in nature and used as a microbiostat in foods, feeds, pharmaceuticals, cosmetics, and medications. The U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) requires that liquid egg white (LEW) be pasteurized at 56.7°C for 3.5 min. ...
Tan Amelia W J - - 2012
Volatile sulphur compounds (VSCs) are important to the food industry due to their high potency and presence in many foods. This study assessed for the first time VSC production and pathways of L: -methionine catabolism in yeasts from the genus Williopsis with a view to understanding VSC formation and their ...
Janssen Elisabeth M-L - - 2012
Activated carbon (AC) amendments to sediments were tested for non-toxic, secondary effects on survival, weight change and energetic biomarkers of the deposit feeder Neanthes arenaceodentata. The tests employed silica sand, reference sediments and contaminated sediments. Survival was not affected by the sediment type, the AC dose (20% versus 5%) or ...
Ochner C N CN Department of Psychiatry, Columbia University, College of Physicians & Surgeons, New York, NY, USA. - - 2012
Reductions in reward-related (e.g. striatal) neural activation have been noted following obesity surgery. It has been speculated that these postoperative neural changes may be related to documented postoperative changes in food preferences; however, this relation has not been previously established. In this study, functional magnetic resonance imaging and rating scales ...
Strazzullo P - - 2012
Excess dietary sodium chloride (salt) intake is etiologically related to hypertension and cardiovascular disease (CVD). Moderate reduction of salt intake reduces blood pressure (BP) and is expected to contribute to reduce the risk of CVD. Previous community-based trials to reduce BP by means of salt reduction were very successful. The ...
Ortiz Maria Eugenia - - 2012
Mannitol is a natural polyol extensively used in the food industry as low-calorie sugar being applicable for diabetic food products. We aimed to evaluate mannitol production by Lactobacillus reuteri CRL 1101 using sugarcane molasses as low-cost energy source. Mannitol formation was studied in free-pH batch cultures using 3-10% (w/v) molasses ...
Sevenier V V CTCPA Centre Technique de la Conservation des Produits Agricoles, Site Agroparc, BP 21203, F-84911 Avignon Cedex 9, - - 2012
Two categories of vegetables (carrots and green beans) that are widely used in the manufacture of canned food were surveyed for their spore contamination. Samples were recovered from 10 manufactures spread over all producing areas in France. Two samples over 316 raw vegetables collected were found positive for botulinum neurotoxin ...
Agil Rania - - 2012
The objectives of this study were to: i) define the optimum concentration of triticale bran (TB) that can be incorporated in yogurt, ii) evaluate the prebiotic effects of TB on microbial viability, pH and total titratable acidity (TTA) in yogurt across 28 days of cold storage, and iii) measure the oxygen ...
Cálix-Lara Thelma F - - 2012
Aims:  This study determined the survival and growth of Escherichia coli O157:H7 and Salmonella enterica subsp. enterica in a medium supporting the growth of a Lactic Acid Bacteria (LAB) food antimicrobial culture. Methods and Results:  Foodborne pathogens and LAB were cultured individually in tryptic soy broth (TSB), tryptic soy broth ...
Liu Yazheng - - 2012
  The thermal stability of L-5-methyltetrafolic acid (L-5-MTHF) was investigated in model/buffer systems and food systems. L-5-MTHF degradation followed first-order reaction kinetics with relatively greater (P < 0.01) stability at pH 4 compared to pH 6.8 in the buffer systems. This was confirmed using cyclic voltammetry. The stability (for example, ...
Schultz Anna Charlotte - - 2012
Human disease outbreaks caused by norovirus (NoV) following consumption of contaminated raspberries are an increasing problem. An efficient method to decontaminate the fragile raspberries and the equipment used for processing would be an important step in ensuring food safety. A potential surface treatment that combines pressurized steam and high-power ultrasound ...
McGough Megan M - - 2012
Sodium chloride (NaCl; salt) contributes to important quality and food safety properties of processed meats. However, renewed interest exists in reducing sodium in the human diet. This study investigated quality and sensory impacts associated with partial replacement and/or reduction of normally added NaCl using a natural flavor enhancer (NFE) in ...
Zhang Kun - - 2012
While occurrences and origins of hydroxylated (OH-) polybrominated diphenyl ethers (PBDEs) in organisms have been reported, the fates of these compounds in abiotic matrixes and related trophodynamics are unclear. The present study measured concentrations of nine OH-PBDEs, twelve methoxylated (MeO-) PBDEs, and eleven PBDEs in marine sediments, and explored the ...
Bemrah N - - 2012
The results of the assessment of the dietary exposure to annatto, nitrites, tartaric acid and sulphites within the framework of the second French total diet study (TDS) are reported. These 4 additives were selected from the Bemrah et al. study [Bemrah N, Leblanc JC, Volatier JL. 2008. Assessment of dietary exposure ...
Elgadir M Abd - - 2012
A binary mixture of starch-starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the rheological properties plays an important role in regulating production processing and optimizing the ...
Jackson Brian P - - 2012
Arsenic exposure to humans is pervasive, and, increasingly, studies are revealing adverse health effects at ever lower doses. Drinking water is the main route of exposure for many individuals; however, food can be a significant source of arsenic to an individual, especially if their diet is rice-based. Infants are particularly ...
Kofuji Kyoko - - 2012
β-Glucans extracted from barley, which mainly contains β-(1,3-1,4)-D-glucan, are used extensively as supplements and food additives due to their wide biologic activities, including a reduction in blood lipid level. In this study, the antioxidant activity of β-glucan was examined to assess potential new benefits associated with β-glucan, because oxidative stress ...
Kim Hyun-Seok - - 2012
Ultra high pressure (UHP) processing is an attractive non-thermal technique for food treatment and preservation at room temperature, with the potential to achieve interesting functional effects. The majority of UHP process applications in food systems have focused on shelf-life extension associated with non-thermal sterilization and a reduction or increase in ...
Wang Yong-Wei - - 2012
The aim of this study was to determine the main constituents of the essential oil isolated from Fortunella crassifolia Swingle peel by hydro-distillation, and to test the efficacy of the essential oil on antimicrobial activity. Twenty-five components, representing 92.36% of the total oil, were identified by GC-MS analysis. The essential ...
Wang Christine - - 2012
Allatostatins (ASTs) are multifunctional neuropeptides that generally act in an inhibitory fashion. ASTs were identified as inhibitors of juvenile hormone biosynthesis. Juvenile hormone regulates insect metamorphosis, reproduction, food intake, growth, and development. Drosophila melanogaster RNAi lines of PheGlyLeu-amide-ASTs (FGLa/ASTs) and their cognate receptor, Dar-1, were used to characterize roles these ...
Ceballos-Márquez Alejandro - - 2012
An observational study was conducted in 63 Canadian dairy farms to evaluate the association of bulk tank milk selenium (Se) concentration (BTSe) with average daily milk yield, milk fat and milk protein, bulk tank somatic cell count (BTSCC), and the probability of being a Staphylococcus aureus-positive herd. Bulk tank milk ...
Linares Daniel M - - 2012
Fermented foods are among the food products more often complained of having caused episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, cheese is the main product likely to contain potentially harmful levels of BA, specially tyramine, histamine, and putrescine. Prompted by the increasing awareness of the risks related ...
Laing Steven T ST Faculty of Veterinary Medicine, University of Glasgow, Glasgow, Strathclyde, United - - 2012
We have examined the transcriptional response of Caenorhabditis elegans following exposure to the anthelmintic drug ivermectin (IVM) using whole genome microarrays and real-time QPCR. Our original aim was to identify candidate molecules involved in IVM metabolism and/or excretion. For this reason the IVM tolerant strain, DA1316, was used to minimise ...
Grevenstuk Tomás - - 2012
The aim of this study was to investigate the growth-inhibiting efficacy of Drosera intermedia extracts (water, methanol and n-hexane) against four food spoilage yeasts and five filamentous fungi strains responsible for food deterioration and associated with mycotoxin production, in order to identify potential antimycotic agents. The n-hexane extract showed a ...
Bae Song Hwan - - 2011
BACKGROUND: Makgeolli brewed from rice contains about 150 g kg(-1) alcohol and has a fragrance as well as an acidic and sweet taste. During the brewing process, by-products such as rice bran and brewery cake are produced. At the end of fermentation the matured mash is transferred to a filter ...
Ferrão-Filho Aloysio da S Ada - - 2011
Cyanobacteria are photosynthetic prokaryotes with wide geographic distribution that can produce secondary metabolites named cyanotoxins. These toxins can be classified into three main types according to their mechanism of action in vertebrates: hepatotoxins, dermatotoxins and neurotoxins. Many studies on the effects of cyanobacteria and their toxins over a wide range ...
Murray Brent S - - 2011
Surface active cellulose particles have been prepared for use as foam stabilizing agents in foods. Various sources of cellulose were broken down by combinations of milling, acid dissolution and treatment with cellulase. The most efficient and simple method was hammer and freezer milling of dry crystalline α-cellulose (Tencel). The resultant ...
Lai Phoency - - 2011
BACKGROUND: The creation of starch-based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to ...
Shannon Erin M - - 2011
Listeria monocytogenes is an important foodborne pathogen and its control in foods is a significant challenge. This study evaluated the effectiveness of nisin and cold-pressed terpeneless Valencia oil (CPTVO) on limiting L. monocytogenes growth. Disk diffusion assays were performed to determine the effects of CPTVO and nisin individually and in ...
Aguilera Yolanda - - 2011
Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. Raw chickpea exhibited important levels of raffinose family of oligosaccharides (RFOs), resistant starch (RS) and total dietary fibre (TDF), being insoluble dietary fibre (IDF) the main fraction (94%). The ...
Dehghan-Shoar Zeinab - - 2011
To improve the nutritional value of energy-dense extruded snacks, corn grits were replaced with tomato paste and/or tomato skin powder at ratios of 5%, 10% and 20% and extruded to make expanded snack food like products. Using a model digestion system, lycopene bioaccessibility and uptake from the snacks into Caco-2 ...
Xu Jie - - 2011
BACKGROUND: In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ-amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect ...
Nordlee Julie A - - 2011
Buckwheat (Fagopyrum esculentum) is a commonly allergenic food especially in Asia where buckwheat is more commonly consumed. Wild buckwheat (Polygonum convolvulus, recently changed to Fallopia convolvulus) is an annual weed prevalent in grain-growing areas of the United States. Wild buckwheat is not closely related to edible buckwheat although the seeds ...
Wang Y Y The Pennsylvania State University, Department of Food Science, United - - 2011
Thickened oil-in-water emulsions are useful model foods in rat studies due to their high acceptance and similarity to foods consumed by humans. Previous work from this laboratory used oil-in-water emulsions thickened with a biopolymer blend containing starch. Intake and effects of baclofen, a GABA-B agonist that decreases fat intake and ...
Ye Mu - - 2011
Aims:  Listeria monocytogenes is a major safety concern for ready-to-eat foods. The overall objective of this study was to investigate whether prior frozen storage could enhance the efficacy of edible coatings against L. monocytogenes on cold-smoked salmon during subsequent refrigerated storage. Methods and Results:  A formulation consisting of sodium lactate ...
Burris Kellie P - - 2011
Bioactive compounds from natural plant sources are becoming increasingly important to the food industry. Ilex paraguariensis is used in the preparation of a widely popular tea beverage (Yerba Mate) in the countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, extracts of 4 brands of commercial tea, derived from the holly ...
Bruen Christine M - - 2011
Foods that have a low glycaemic index or foods that contain slowly digestible starch are beneficial in controlling fluctuations in blood glucose and insulin levels. The study hypothesis is that gelatinisation of starch in structured casein networks provides a method for decreasing the digestion rate of the starch and, hence, ...
Cohen Rvital - - 2011
Genistein, like other phytochemicals, has beneficial health effects, but its bioavailability is limited. This research studied the effect of complexation of genistein with starch on genistein bioavailability. Genistein release from these complexes was tested in vitro under simulated intestinal conditions and in vivo, in rats fed high-amylose corn starch (HACS)-genistein ...
Razzaq Hussam Aa - - 2011
BACKGROUND: Sustained elevated blood glucose and insulin levels are linked to many health problems that may be prevented or better managed by controlling glucose availability for uptake. Glucose release from consumed starch may be altered by the processing conditions, particle size and structural features of the food, and by the ...
Liao Hehuan - - 2011
Cost-effective release of fermentable sugars from non-food biomass through biomass pretreatment/enzymatic hydrolysis is still the largest obstacle to second generation biorefineries. Therefore, the hydrolysis performance of 21 bacterial cellulase mixtures containing the glycoside hydrolase family 5 Bacillus subtilis endoglucanase (BsCel5), family 9 Clostridium phytofermentans processive endoglucanase (CpCel9), and family 48 ...
Vadivel Vellingiri - - 2011
The methanolic extract of Cassia hirsuta L. seed materials, an underutilized food legume collected from India, was analyzed for antioxidant activity and health relevant functionality. The methanolic extract of raw seeds contained a total free phenolic content of 15.82 ± 1.69 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, ...
Tizzotti Morgan - - 2011
A novel, fast and straightforward procedure is presented for the characterization of starch (the largest energy component in food) and modified starches (such as octenyl succinic anhydride-OSA-modified starches used as a dispersing agent in the food industry). The method uses 1H NMR to measure the degree of branching and also, ...
Jassim S A A - - 2012
To explore new approaches of phage-based bio-process of specifically pathogenic Escherichia coli bacteria in food products within a short period. One hundred and forty highly lytic designed coliphages were used. Escherichia coli naturally contaminated and Enterohemorrhagic Escherichia coli experimentally inoculated samples of lettuce, cabbage, meat, and egg were used. In ...
Parada J - - 2011
Starch is the most important source of energy for humans, and it is present in many products derived from cereals, legumes and tubers. Interestingly, some of these food products can have different metabolic effects (e.g. change of postprandial blood glucose concentration) although the total amount of starch is the same. ...
Bustos M C - - 2011
The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained by replacing bread wheat flour with resistant starch II (RSII), resistant starch IV (RSIV), oat bran ...
Kim Jae Hyung - - 2011
Food waste generated in Korea is rich in carbohydrate as high as 65% of total solids. Using the food waste, the feasibility of ethanol production was investigated in a lab-scale fermentor. Pretreatment with hydrolyzing enzymes including carbohydrase, glucoamylase, cellulase and protease were tested for hydrolysis of food waste. The carbohydrase ...
Batenburg Max - - 2011
The impact of elevated levels of complex savory flavorings and single aroma compounds on perceived saltiness was investigated. This study demonstrates that multisensory interaction between aroma and taste can be employed to compensate for the lower salt levels of healthier food products without disturbing the overall flavor pattern. The demonstrated ...
Liu Jia - - 2011
As a major source of food, Cassava (Manihot esculenta Crantz) is an important root crop in the tropics and subtropics of Africa and Latin America and serves as raw material for the production of starches and bioethanol in tropical Asia. Cassava improvement through genetic engineering not only overcomes the high ...
Kin Sovann - - 2011
Sodium or potassium salts such as lactate and acetate can be used to inhibit the growth of spoilage bacteria and food-borne pathogens, and thereby prolong the shelf-life of refrigerated seafood. However, minimal information is available regarding the combined effects of potassium salts (acetate and lactate) with an agglomerated phosphate blend ...
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