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Delcour Jan A - - 2010
Starch, an essential component of an equilibrated diet, is present in cereals such as common and durum wheat, maize, rice, and rye, in roots and tubers such as potato and cassava, and in legumes such as peas. During food processing, starch mainly undergoes nonchemical transformations. Here, we focus on the ...
Park Bae Keun - - 2010
Chitin and its derivatives-as a potential resource as well as multiple functional substrates-have generated attractive interest in various fields such as biomedical, pharmaceutical, food and environmental industries, since the first isolation of chitin in 1811. Moreover, chitosan and its chitooligosaccharides (COS) are degraded products of chitin through enzymatic and acidic ...
Gold Michael H - - 2010
The number of products available to dermatologists for soft tissue augmentation has grown significantly over the past several years in the US. This manuscript will review the various hyaluronic acid fillers and other Food and Drug Administration -approved products we are utilizing for our patients in the rejuvenation process. It ...
Bi Jian - - 2010
As the desire to promote health increases, reductions of certain ingredients, for example, sodium, sugar, and fat in food products, are widely requested. However, the reduction is not risk free in sensory and marketing aspects. Over reduction may change the taste and influence the flavor of a product and lead ...
Ruijschop Rianne M A J - - 2010
The acute effect of complexity in aroma composition on perceived satiation and food intake was investigated in 41 young, healthy, and normal weight subjects. Subjects consumed 2 different strawberry-aromatized sweetened yogurt products (i.e., test and placebo product) in either an olfactometer-aided or an ad libitum eating experimental design. The test ...
Davis C G - - 2009
Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A ...
Saleem A - - 2009
Screening of thirty-one fungal isolates (representing 16 genera, 28 species and 3 varieties) collected from beef luncheon meat for their abilities to produce protease enzyme revealed that eleven isolates (35.48%) exhibited high protease production. However, fifteen isolates (48.39%) had moderate ability and 5 isolates (16.13%) were low producers. Aspergillus flavus, ...
Vanhonacker F - - 2009
A substantial number of studies has already investigated differences within the consumer market with regard to attitudes and perceptions in relation to farm animal welfare. Likewise, several studies focused on the gap that exists between positive attitudes and reported consumption or purchase intentions for sustainable food products in general and ...
Park Ah-Reum - - 2010
Galacto-oligosaccharides have become the focus of a great deal of attention in the field of functional foods, owing to their known health benefits and potential to improve the quality of many foods. Because of these properties, they are currently used as low-calorie sweeteners in fermented milk products, confectioneries, breads, and ...
Ruijschop Rianne M A J - - 2009
In view of the epidemic of obesity, one of the aims of the food industry is to develop good-tasting food products that may induce an increased level of satiation, preventing consumers from overeating. This review focuses on the possibility of using aroma as a trigger for inducing or increasing satiation. ...
Nelson M L - - 2010
Wet coproducts fed to beef cattle include processing coproducts of the fruit, vegetable, juice, and brewing industries. Considerations for their utilization in beef cattle diets include quantity available, feeding value, quality of animal products produced, economics (e.g., transportation of water), storage and preservation, consumer perception, nuisance concerns, contaminants, and interactions ...
Rodriguez Evelyn B - - 2009
To gain a better understanding of the reactions and the underlying mechanisms of the oxidative degradation of lycopene, the products formed by epoxidation with m-chloroperbenzoic acid (MCPBA), oxidative cleavage with KMnO(4), and autoxidation in low-moisture and aqueous model systems, under light exposure, at ambient temperature were identified. The presence of ...
Costello Christine - - 2009
Many studies have compared corn-based ethanol to cellulosic ethanol on a per unit basis and have generally concluded that cellulosic ethanol will result in fewer environmental consequences, including nitrate (NO3(-)) output. This study takes a system-wide approach in considering the NO3(-) output and the relative areal extent of hypoxia in ...
Bou Ricard - - 2009
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular ...
Donawa Maria - - 2009
The successful launch ofa combination product in the United States (US) will depend on how well a company understands applicable US regulations and policies, which differ in important ways from requirements in Europe. This article provides an overview of useful information on the US regulation of these products that can ...
Vihavainen Elina J - - 2009
Leuconostoc gasicomitatum isolates (n=384) associated with spoilage of meat and vegetable-based foods were characterised by pulsed-field gel electrophoresis (PFGE) typing. Our aim was to evaluate the diversity and distribution of spoilage-associated L. gasicomitatum isolates from meat products, and to determine whether the PFGE genotypes are specific to product, producer, or ...
Kongsted A G - - 2009
The longer lactation period required in organic piglet producing herds reduces the potential number of produced litters per sow per year compared with that of conventional production. Induction and use of lactational estrus may be a way to increase the productivity in organic production. However, if lactational estrus is to ...
- - 2009
Red yeast rice is a food product that has been used in Chinese cooking and medicine for centuries. It is available in the US in a capsule formulation and is often used by patients who want a "natural" product to lower cholesterol.
Sherman Richard A - - 2009
BACKGROUND AND OBJECTIVES: Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS: We measured the phosphorus, potassium, and protein content of 36 uncooked meat and ...
Gryson Nicolas - - 2009
Regulations 1829/2003/CE and 1830/2003/CE have allowed the placing on the European market of GM products in food and feed chains, and have defined their rules of traceability and labeling. For some supply chains, like for soy and its derived products that are used in the production of feed, manufacturers have ...
Rigat Montse - - 2009
The present study reports a part of the findings of an ethnobotanical research project conducted in the Catalan region of the high river Ter valley (Iberian Peninsula), concerning the use of wild vascular plants as food and the medicinal uses of both wild and cultivated food plants. We have detected ...
Songer J Glenn - - 2009
To determine the presence of Clostridium difficile, we sampled cooked and uncooked meat products sold in Tucson, Arizona. Forty-two percent contained toxigenic C. difficile strains (either ribotype 078/toxinotype V [73%] or 027/toxinotype III [NAP1 or NAP1-related; 27%]). These findings indicate that food products may play a role in interspecies C. ...
Walji Rishma - - 2009
Herbal products are readily available over the counter in health food stores and are often perceived to be without risk. The current Canadian adverse event reporting system suffers from severe underreporting, resulting in a scarcity of safety data on herbal products. Twelve health food store personnel in the Greater Toronto ...
van Vliet Ton - - 2009
Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it ...
Verbeke Wim - - 2009
This paper reports on consumers' reactions towards calcium-enriched fruit juice, omega-3 enriched spread and fibre-enriched cereals, each with a nutrition claim, health claim and reduction of disease risk claim. Cross-sectional data were collected in April 2006 from a sample of 341 consumers in Belgium. Consumers' reactions to the carrier product, ...
Ruijschop Rianne M A J - - 2009
It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food ...
Wallen Alexis J - - 2009
Lyophilization is a process commonly used by the pharmaceutical industry in order to enhance product stability by removal of the solvent, typically water. Previous studies have investigated several causes of variability during the lyophilization process, including freezing, vial placement within the lyophilization chamber, primary drying, and secondary drying. These differences ...
Lin, Zhi Ying
Regional and global trends in aquaculture production, value and price are assessed for the last 30 years relative to trends in wild caught species. Based on data from the Fisheries and Aquaculture Department of the Food and Agriculture Organization of the United Nations for aquaculture production, data is extracted for ...
Baten Joerg - - 2009
What determined regional height differences in the 19th century? We compare anthropometric evidence with production estimates of different food products and other economic variables. To this end, we concentrate on 179 rural regions and 29 towns in Bavaria (Southeast Germany). This regionally disaggregated level of analysis enables us to study ...
Brehmer Ben - - 2009
The biofuel ethanol is currently being produced in large quantities from corn in the US and from wheat in the EU and further capacity expansion is expected. Relying on the so-called 1st generation technology, only the starch contained in the edible portion of the crops (ears/grains) is subjected to fermentation. ...
Beccali Marco - - 2009
Food production and consumption cause significant environmental burdens during the product life cycles. As a result of intensive development and the changing social attitudes and behaviors in the last century, the agrofood sector is the highest resource consumer after housing in the EU. This paper is part of an effort ...
Verhagen Hans - - 2009
European Union Regulation 258/97 defines novel foods as food products and food ingredients that have not been consumed to a significant degree in the European Union before May 1997. However, there are new foods that for some reason are not considered as novel foods, though we think that safety of ...
Pauwels M - - 2009
Over the years the Scientific Committee on Cosmetic products and Non-Food Products intended for consumers (SCCNFP) and its successor, the Scientific Committee on Consumer Products (SCCP) have assessed a substantial number of cosmetic ingredients, either present on the Annexes of the Cosmetic Products Directive or raising some concern for human ...
Darmon Nicole - - 2009
OBJECTIVE: Consumers are increasingly relying on low-cost foods, although it is not clear if the nutritional quality of these foods is fully maintained. The aim of the present work was to analyse the relationship between cost and quality within a given food category. DESIGN AND SETTING: The relationship was analysed ...
Wafar, S.
Production, elemental composition and In situ decomposition of litter of Rhizophora apiculata, R. mucronata, Sonneratia alba and Avicennia offcinalis were studied in a mangrove ecosystem fringing Mandovi-Zuari Estuaries on the Central West Coast of India, Litter yield ranged from 10.2 tonnes ha sup(-1) in A. officinalis through 11.8 (R. apiculata ...
MacDonald Laura - - 2009
Foods and therapeutic products are both used for well defined purposes. In simple terms food provides energy for sustenance, while therapeutic products are taken for managing ailments (1). However, over the years roles of foods have changed considerably. Now, food no longer is seen as simply the provider of energy, ...
Lomax Christopher - - 2009
Until recently, only bovine-derived thrombin was available for use as a stand-alone topical hemostat or as a component of other hemostatic devices. Concerns over a number of case reports of immune-mediated coagulopathies associated with the use of bovine-derived thrombin resulted in a United States Food and Drug Administration warning letter ...
Brown Bob S - - 2009
Herbal product consumption has gained increasing attention by consumers over the past several years. Many assume that herbal products are natural and hence cannot do any harm. However, there is no doubt that the consumption of herbal products has often been influenced by an individual's cultural and racial backgrounds. This ...
Shewry P R - - 2009
Wheat is the dominant crop in temperate countries being used for human food and livestock feed. Its success depends partly on its adaptability and high yield potential but also on the gluten protein fraction which confers the viscoelastic properties that allow dough to be processed into bread, pasta, noodles, and ...
Cheng Kuan-Chen - - 2009
Bacterial cellulose has been used in the food industry for applications such as low-calorie desserts, salads, and fabricated foods. It has also been used in the paper manufacturing industry to enhance paper strength, the electronics industry in acoustic diaphragms for audio speakers, the pharmaceutical industry as filtration membranes, and in ...
Kim Sung Jin - - 2008
Prodigiosin is a natural red pigment with algicidal activity against Cochlodinium polykrikoides, a major harmful redtide microalga. To increase the yield of prodigiosin production by Hahella chejuensis KCTC 2396, significant medium components were determined using a two-level Plackett- Burman statistical design technique. Among 12 components included in basal medium, NaHCO3, ...
Jacob Megan E - - 2008
Organic and natural food production systems are increasing in popularity, at least partially because consumers perceive that these niche markets provide healthier and safer food products. One major difference between these niche markets and conventional production systems is the use of antimicrobials. Because antimicrobial agents exert selective pressures for antimicrobial ...
Lundov M D - - 2008
The Rapid Alert System for non-food consumer products in the EU (RAPEX) notifies each week the member countries on dangerous products sold in the EU. Microbiological contaminated cosmetics pose a potential health risk and are recalled from the market. This study investigated the number of recalled microbiological contaminated cosmetics products ...
Smit Bart A - - 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of ...
Maxim L Daniel - - 2008
In July 2002, NYCO Minerals, Inc., discovered a heretofore unknown contaminant in its wollastonite ore. The contaminant was first believed to be tremolite asbestos. Immediate efforts were made to eliminate this material. Additional studies were initiated to fully characterize the contaminant and its distribution in the ore body. Subsequent study ...
Furuta Yoshifumi - - 2008
Fermented barley extract (FBE) obtained from a barley shochu by-product (shochu kasu) and its ethanol fractions were evaluated as a medium and supplement, respectively, for nisin A production by Lactococcus lactis subsp. lactis ATCC 11454. A Brix 2.5 FBE medium supplemented with glucose provided a high level of nisin A ...
Fox J Trent - - 2008
Niche-marketed food products are rapidly gaining market share in today's society. Consumers are willing to pay premium prices for food perceived to be safer, healthier, more nutritious, and better tasting than conventional food. This review outlines typical production practices for niche-market beef production systems in the United States and compares ...
Nielsen Henriette Boel - - 2009
The success of new food processing technologies is highly dependent on consumers' acceptance. The purpose of this paper is to study consumers' perceptions of two new processing technologies and food products produced by means of these novel technologies. To accomplish this, a qualitative study on consumer attitudes towards high-pressure processing ...
Pallav P - - 2009
This research was performed with the aim of detecting foreign bodies and additives within food products, and to measure selected acoustic properties, without contact to the sample. This would allow use in manufacturing plants on production lines, where contacting the product for ultrasonic inspection would not be feasible. Images of ...
Bhattacharya Sila - - 2008
The dough, comprising a mixture of rice and blackgram, is shaped in a forming extruder followed by deep frying to obtain a crisp snack. Although it is a popular product in several oriental countries, the details of the role of raw materials and processing conditions are not known. Two different ...
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