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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 M Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. - - 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 ...
Jacob Jissy K - - 2011
Functional food ingredients (nutraceuticals) in fruits range from small molecular components, such as the secondary plant products, to macromolecular entities, e.g., pectin and cellulose, that provide several health benefits. In fruits, the most visible functional ingredients are the color components anthocyanins and carotenoids. In addition, several other secondary plant products, ...
Aller Erik E J G - - 2011
The rising prevalence of obesity, not only in adults but also in children and adolescents, is one of the most important public health problems in developed and developing countries. As one possible way to tackle obesity, a great interest has been stimulated in understanding the relationship between different types of ...
Lee Yo A - - 2011
Zn is an essential element for human growth. The nutritional adequacy of dietary Zn depends not only on the total Zn intake, but also on the type of food source (i.e. of plant or animal origin). We investigated the association between maternal dietary Zn intake from animal and plant food ...
Cooper R G - - 2011
Studies on food intake in the UAE especially in relation to the student life are lacking. To investigate eating habits of undergraduate students. A cohort of 146 undergraduate students studying Physiology at Zayed University completed a semi-structured questionnaire. A student response was accepted for analysis only those weeks with adequate ...
Sumathy V V - - 2010
Some synthetic preservatives have become controversial because they have been proven to cause health problems. These increased health concerns have led consumers to prefer food preservatives based on natural products. Hence, Stenochlaena palustris leaf extract was used in this study to evaluate the antifungal activity against food borne pathogen, Aspergillus ...
Sheppard S C - - 2010
Recent reviews have established benchmark values for transfer factors that describe radionuclide transfer from plants to animal food product such as milk, eggs and meat. They also illustrate the paucity of data for some elements and some food products. The present study quantified transfer data using indigenous elements measured in ...
Noseda Bert - - 2010
The total volatile basic nitrogen fraction (TVB-N) is often used as a quality parameter in the fish industry to assess spoilage. This parameter often leads to discussions between producers and retailers when it comes to defining clear limits of acceptability for modified atmosphere (MA) packed fish and fishery products. Suggested ...
Bilman E M - - 2010
The aim of this study is to gain more insight into how consumers' perceptions of the satiety value of snack products influence their choice of such products and to get a better understanding of consumer terminology and perceptions about product-related satiety. Participants were asked to indicate their individual product choice ...
Dekkers Susan - - 2011
Abstract This study uniquely describes all steps of the risk assessment process for the use of one specific nanomaterial (nanosilica) in food products. The aim was to identify gaps in essential knowledge and the difficulties and uncertainties associated with each of these steps. Several food products with added silica (E551) ...
Abdel-Aal El-Sayed M - - 2010
Lutein is a yellow pigment found in common foods that promotes the health of eyes and skin and is associated with reduced risk of age-related macular degeneration and cataracts. In the present study, selected high-lutein wheat and corn were milled into wholegrain flours by two mills to improve flour uniformity. ...
Tsui Martin Tsz Ki - - 2010
Natural stream ecosystems throughout the world are contaminated by methylmercury, a highly toxic compound that bioaccumulates and biomagnifies in aquatic food webs. Wetlands are widely recognized as hotspots for the production of methylmercury and are often assumed to be the main sources of this neurotoxin in downstream ecosystems. However, many ...
Brunner Thomas A - - 2010
Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food ...
Krings Ulrich - - 2010
The usage of essential oils as such or of volatile fractions thereof is widespread in the flavor and fragrance industry to aromatize perfumery and cosmetic products, foodstuffs, and many household and pharmaceutical products. The increased market share of convenience food together with consumers' request for constant high quality and natural ...
Badel S - - 2011
Lactobacilli have the ability to produce different kinds of exopolysaccharides (EPS) exhibiting a wide diversity of structures. EPS are classified, according to their composition into homopolysaccharides and heteropolysaccharides. One of their most described applications is their utilization as texturing agents naturally synthesized in the fermented food products. Nowadays, in regard ...
Weiner Kate - - 2010
This paper explores how users of foods containing phytosterols are 'configured' within biomedical research and writing on these substances. A growing range of such foods have been launched and marketed on the basis that they actively lower cholesterol. They are among the most prominent examples of a set of foods ...
- - 2010
The number of products available to dermatologists for soft tissue augmentation has grown significantly over the past several years in the United States. This manuscript reviews the various hyaluronic acid fillers and other United States Food and Drug Administration-approved products utilized for patients in the rejuvenation process. It is the ...
Lv Nan - - 2010
Chinese Americans have a high risk of osteoporosis and their calcium intake is substantially below the daily recommendation. However, little has been done to reduce the risk of this hard-to-reach population. This theory-based qualitative study explored how first-generation Chinese American couples with children view dairy products, how they use them ...
Chen Wenpu - - 2010
Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 ...
DeSantos F A - - 2010
Salmon-based infant food (puree) and toddler food (puree plus chunks) were manufactured from pink salmon, with and without bone, and from Sockeye salmon, with and without bone, to contain 45% salmon, 55% water, and 5% starch. Products were retort processed at 118 to 121 degrees C for 55 min in ...
Ma L - - 2010
Increasing nitrogen (N) and phosphorus (P) inputs have greatly contributed to the increasing food production in China during the last decades, but have also increased N and P losses to the environment. The pathways and magnitude of these losses are not well quantified. Here, we report on N and P ...
Cao Xu-Liang - - 2010
A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among ...
Flett Kelly L - - 2010
Creaminess, in terms of sensory science, is a very complex and multifaceted term. It is a descriptor often reserved for fat-containing dairy emulsions, however, has also been used to describe nondairy food emulsions. In the food industry, it is a great challenge to decrease fat content while maintaining the original ...
Zlotkin Stanley - - 2010
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety. Among other functions, it is responsible for setting international standards for safety and hygiene. Codex food standards and guidelines directed at foods produced primarily for ...
Elliott Charlene D - - 2011
To critically examine baby and toddler food products sold in Canada for their sugar and sodium content, and to assess these in light of current recommendations. Baby and toddler foods (n = 186) were coded for various attributes, including 'Nutrition Facts' label data. Four 'categories' of baby/toddler foods were analyzed ...
Sakata Ryoichi - - 2010
This review starts by introducing the history and underlying culture of meat production and consumption in Japan since early times, and the effects of social change on these parameters. Meat processing in Japan is described, and certain other related papers are also introduced. Automatic machines for meat cutting have been ...
Ostera Graciela - - 2011
Nitric oxide (NO) and NO-derived reactive nitrogen species (RNS) are present in the food vacuole (FV) of Plasmodium falciparum trophozoites. The product of PFL1555w, a putative cytochrome b(5), localizes in the FV membrane, similar to what was previously observed for the product of PF13_0353, a putative cytochrome b(5) reductase. These ...
Meysman Filip J R - - 2010
The idea that entropy production puts a constraint on ecosystem functioning is quite popular in ecological thermodynamics. Yet, until now, such claims have received little quantitative verification. Here, we examine three 'entropy production' hypotheses that have been forwarded in the past. The first states that increased entropy production serves as ...
Mikkelsen Michael Dalgaard - - 2010
Epidemiological studies have demonstrated reduced risk of developing cancer upon consumption of diets rich in cruciferous vegetables. This chemoprevention has been largely attributed to the presence of the natural products glucosinolates, particularly the methionine-derived glucoraphanin from broccoli. Improved nutrition by functional foods or health-promoting dietary supplements is an attractive means ...
Domínguez-Perles Raúl R CEBAS-CSIC, Dept. of Food Science and Technology, E-30100, Espinardo, Murcia, - - 2010
The regular dietary intake of broccoli on a weekly basis has been related to better health, but industrial use of broccoli by-products (crop remains) is negligible. Adding value to broccoli by-products in a country such as Spain, one of the main broccoli producers for the EU, is of scientific and ...
Decker Eric A - - 2010
A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily ...
Pravst Igor - - 2010
Coenzyme Q10 (CoQ(10)) is an effective natural antioxidant with a fundamental role in cellular bioenergetics and numerous known health benefits. Reports of its natural occurrence in various food items are comprehensively reviewed and critically evaluated. Meat, fish, nuts, and some oils are the richest nutritional sources of CoQ(10), while much ...
Otero L - - 2010
A set of well-known generic models to predict the thermophysical properties of food from its composition at atmospheric conditions was adapted to work at any pressure. The suitability of the models was assessed using data from the literature for four different food products, namely tomato paste, potato, pork, and cod. ...
Keshavarz Tajalli - - 2010
Production of polyhydroxyalkanoates (PHAs) has been investigated for more than eighty years but recently a number of factors including increase in the price of crude oil and public awareness of the environmental issues have become a notable driving force for extended research on biopolymers. The versatility of PHAs has made ...
Häberli Adrian - - 2010
An interaction product of aminotadalafil was isolated from an illegal health food product. The structure of the interaction product was elucidated by means of IR, NMR, and mass spectroscopy. The hitherto unknown compound was characterized as condensation product of aminotadalafil and hydroxymethylfuraldehyde and is probably the result of a drug-excipient ...
Lien Eric Jung-Chi - - 2010
During the course of our investigation of longevity promoting natural products and Chinese herbs in the last 15 years, we come to the conclusion that in order to have healthy, productive and graceful maturing, it is necessary to maintain a dynamic balance between proinflammatory and anti-inflammatory loads. This may also ...
Gershwin M Eric - - 2010
Approximately 6 in 10 Americans report regularly using some type of dietary supplement, and approximately 1 in 6 Americans reports using herbal remedies on a regular basis. The diversity of manufacturers, manufacturing processes, and quality control issues are enormous. As with all plant products, herbal products are complex mixtures of ...
Olguin María Catalina - - 2010
The prevalence of obesity and its associated health problems is rising to epidemic proportions throughout the world. Soy hulls, an industrial waste from oil extraction, contain a high proportion of fiber-soluble and insoluble-and may be a potential ingredient of functional foods for the prevention of obesity. However, crude soybeans, as ...
Weiss Stephanie M - - 2010
Tobacco-cessation product packaging and instruction materials may not be appropriate for some smokers and may contribute to the underuse and misuse of evidence-based treatments. The dual goals of this project are to analyze literacy levels of Food and Drug Administration (FDA)-approved and non-approved tobacco-cessation product packaging, directions, and claims, and ...
Evans Greg - - 2010
An investigation sought to understand what consumers perceive by the term natural. The aim was to test eight hypotheses on food ingredients and processes used for manufactured food. A representative sample (n=190, aged 18-65 years), rated 50 food exemplars for naturalness (0-100 scale). Data were analysed by repeated measures ANOVA. ...
Moon Hee-Jung - - 2010
Erythritol, a four-carbon polyol, is a biological sweetener with applications in food and pharmaceutical industries. It is also used as a functional sugar substitute in special foods for people with diabetes and obesity because of its unique nutritional properties. Erythritol is produced by microbial methods using mostly osmophilic yeasts and ...
He Lingnan - - 2010
He, L., Feng, C., Liu, Y. & Zhou, X. (2010). The pursuit of optimal distinctiveness and consumer preferences. Scandinavian Journal of Psychology. This article investigates the effect of optimal distinctiveness on consumer product consumption. The authors argue that consumers acquire and display material possessions to restore their optimal levels of ...
Asahina Yasuko - - 2010
Hyperkalemia is common in patients with renal disease, and is sometimes caused by dietary potassium intake. We aimed to determine and compare the content of potassium in nine brands of glucosamine supplements sold in the Japanese market and via the Internet. The potassium content was 0.165-3 mg per daily dose ...
Kong Kin-Weng - - 2010
By-products derived from food processing are attractive source for their valuable bioactive components and color pigments. These by-products are useful for development as functional foods, nutraceuticals, food ingredients, additives, and also as cosmetic products. Lycopene is a bioactive red colored pigment naturally occurring in plants. Industrial by-products obtained from the ...
Cheong Seung Hyun - - 2010
Systemic contact dermatitis commonly occurs with the intake of rhus (boiled chicken with rhus) as a health food and a folk medicine to cure gastrointestinal diseases in Korea. Rhus companies insist they have the technology for rhus detoxification. However, the numbers of systemic allergic contact dermatitis patients, caused by rhus, ...
Chua Melinda - - 2010
Amorphophallus konjac (konjac) has long been used in China, Japan and South East Asia as a food source and as a traditional medicine. Flour extracted from the corm of this species is used in Far Eastern cuisine to make noodles, tofu and snacks. In traditional Chinese medicine (TCM), a gel ...
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