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Patelis A A Department of Medical Sciences, Respiratory Medicine & Allergology, Uppsala University, Uppsala, - - 2014
We recently reported an independent association between IgE sensitization to food allergens and increased airway inflammation, assessed by fraction of exhaled nitric oxide (FeNO), in a population-based study (J Allergy Clin Immunol, 130, 2012, 397). Similar studies have not been performed in populations with asthma. The aim of the present ...
Pastor-Valero Maria - - 2013
Cataract is among the major causes of vision impairment and blindness worldwide. Epidemiological studies support the role of antioxidants in the etiology of cataract, but the evidence for one specific antioxidant over another is inconsistent. Few studies have examined the association of cataract with fruit and vegetable intake with inconclusive ...
Lee Andy H - - 2013
OBJECTIVE: To investigate the association between consumption of preserved foods and risk of epithelial ovarian cancer in southern Chinese women. METHODS: A hospital-based case-control study was undertaken in Guangzhou, Guangdong Province, from 2006 to 2008. Participants were 500 incident epithelial ovarian cancer patients and 500 controls, with a mean age ...
Just Jocelyne - - 2013
Allergic diseases are a public health problem in industrialized countries due to the increasing number of allergies related to Western lifestyle. The multiplicity of organs affected by allergy (skin (atopic dermatitis), airway epithelium (respiratory allergy), and digestive tract (food allergy)) worsens the prognosis of each of the allergic diseases and ...
Xiao Yinghua - - 2012
Of 98 suspected food-borne Clostridium perfringens isolates obtained from a nationwide survey by the Food and Consumer Product Safety Authority in The Netherlands, 59 strains were identified as C. perfringens type A. Using PCR-based techniques, the cpe gene encoding enterotoxin was detected in eight isolates, showing a chromosomal location for ...
Cobb Laura K LK Welch Center for Prevention, Epidemiology and Clinical Research, 2024 East Monument Street, Suite 2-600, Baltimore, MD, 21287, - - 2012
Excess sodium intake has an important, if not predominant, role in the pathogenesis of elevated blood pressure, one of the most important modifiable determinants of cardiovascular disease (CVD). In the United States, almost 80 % of sodium in the diet comes from packaged and restaurant foods. Given the current food environment, ...
Gomes Neto Nelson Justino - - 2012
Listeria monocytogenes has the capability of adapting to 1 or more antimicrobial compounds or procedures applied by the food industry to control the growth and survival of microorganisms in foods. In this study, the effects of Rosmarinus officinalis essential oil (EO) and the related compound 1,8-cineole on the inhibition of ...
Martínez-Abad A - - 2012
Silver is known to inhibit microorganisms and therefore it is an ideal candidate for its incorporation in a wide variety of materials for food applications. However, there is still a need for understanding how silver prolonged exposure to bacterial contamination affects the bioavailability of the active silver species. In the ...
Sato Jun J - - 2012
Umami is one of basic tastes that humans and other vertebrates can perceive. This taste is elicited by L-amino acids and thus has a special role of detecting nutritious, protein-rich food. The T1R1 + T1R3 heterodimer acts as the principal umami receptor. The T1R1 protein is encoded by the Tas1r1 ...
Janevski O - - 2012
The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used. Because salt reduction causes undesirable physiochemical changes during extended cheese ripening, young ...
Pradhan Arunava - - 2012
Increased commercialisation of nanometal-based products augments the possibility of their deposition into aquatic ecosystems; this, in turn, may pose risks to aquatic biota and associated ecological functions. Freshwater invertebrate shredders mostly use microbially-colonized plant litter as food resource and play an important role in aquatic detritus food webs. We assessed ...
Caumette Guilhem - - 2012
Rat Lake, Yellowknife, Northwest Territories, is situated on arsenic-rich tailings from a historical gold mine. The abundant zooplankton species Daphnia pulex in this lake was used to study the impact of arsenic at the base of the freshwater food web; the speciation and distribution of arsenic in D. pulex and ...
Steponavičius Dainius - - 2012
Search for the preventive measures reducing the accumulation of mycotoxin producers in food raw material was carried out. Active ventilation was used; the impact of the electro-chemically activated air (ozone) and electro-chemically activated water (anolyte) on the micromycetes prevailing in grain raw material for food (GRMF) was determined. The GRMF ...
Deng Xiangyuan - - 2012
Cyanobacteria are prokaryotic algae found in oceans and freshwaters worldwide. These organisms are important primary producers in aquatic ecosystems because they can provide essential food for grazers and herbivores. In this study, the physiological and biochemical responses of the freshwater cyanobacterium Synechococcus sp. PCC7942 to two organic booster biocides Irgarol ...
Böhmer N - - 2012
Lactic acid bacteria (LAB) are used widespread in the food industry as traditional starters for various fermented foods. For recombinant protein production, LAB would be superior with view from the food safety demands since most of them are Generally Recognized As Safe organisms. We investigated the two pSIP expression systems, ...
Pinto Taiz Siqueira - - 2012
This study assessed the production of a bacteriocin-like substance by Staphylococcus pseudintermedius S28, and evaluates its inhibitory effect against isolates of S. aureus from foods. All indicator isolates were sensitive to the substance produced from S. pseudintermedius S28, showing growth inhibition zones ranging from 14.2 to 28.3 mm. The inhibitory substance ...
Lozinsky Oleksandr V - - 2012
The toxicity of sodium nitroprusside (SNP) was tested on the Drosophila melanogaster model system. Fly larvae were raised on food supplemented with SNP at concentrations of 0.01-1.5 mM. Food supplementation with SNP caused a developmental delay in flies and reduced adult eclosion. Biochemical analyses such as levels of oxidative stress ...
Kemps Eva - - 2012
Based on the logic of mutual competition between cravings and odours for limited-capacity resources, this study investigated whether a simple olfactory task, involving a brief odour exposure, could reduce food cravings. In support, Experiment 1 showed that smelling a neutral unfamiliar odorant reduced cravings for highly desired food items, relative ...
Kearney David J - - 2012
The adverse health effects and increasing prevalence of obesity in the United States make interventions for obesity a priority in health research. Diet-focused interventions generally do not result in lasting reductions in weight. Behavioral interventions that increase awareness of eating cues and satiety have been postulated to result in healthier ...
Belz Markus C E - - 2012
The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous international health agencies, as well as the food industry, have now ...
Thokchom Sharmila - - 2012
The present investigation was conducted to assess lactic acid bacteria present in traditionally fermented food of ethnic tribes in India for probiotic properties, antibacterial activity, and antibiotic tolerance behavior. Enterococcus sp., Lactobacillus sp., and Lactococcus sp. showed antibacterial activity against Bacillus cereus MTCC 430, Staphylococcus aureus subsp. aureus MTCC 740, ...
Sullivan Gary A - - 2012
Consumer demand for foods manufactured without the direct addition of chemical preservatives, such as sodium nitrite and organic acid salts, has resulted in a unique class of "naturally" cured meat products. Formulation with a natural nitrate source and nitrate-reducing bacteria results in naturally cured processed meats that possess traits similar ...
Hoelzer Karin - - 2012
Listeria monocytogenes is readily found in the environment of retail deli establishments and can occasionally contaminate food handled in these establishments. Here we synthesize the available scientific evidence to derive probability distributions and mathematical models of bacterial transfers between environmental surfaces and foods, including those during slicing of food, and ...
Nagao Norio - - 2012
Anaerobic digestion of food waste was conducted at high OLR from 3.7 to 12.9kg-VSm(-3)day(-1) for 225days. Periods without organic loading were arranged between the each loading period. Stable operation at an OLR of 9.2kg-VS (15.0kg-COD) m(-3)day(-1) was achieved with a high VS reduction (91.8%) and high methane yield (455mLg-VS-1). The ...
Rodriguez-Caturla Magdevis Y - - 2012
In this work, the effect of pre-incubation conditions (temperature: 10, 15, 37°C; pH 5.5, 6.5 and water activity, a(w): 0.997, 0.960) was evaluated on the subsequent growth, survival and enterotoxin production (SE) of Staphylococcus aureus in cooked chicken breast incubated at 10 and 20°C. Results showed the ability of S. ...
Baffoni Loredana - - 2012
With the ban of dietary antimicrobial agents, the use of probiotics, prebiotics and synbiotics has attracted a great deal of attention in order to improve intestinal health and control food-borne pathogens, which is an important concern for the production of safe meat and meat products. Recently, Campylobacter jejuni has emerged ...
Sohail Asma - - 2012
This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alginate micro beads (10-40μm) containing the probiotics were produced by a novel ...
Marcobal Angela - - 2012
Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if poor sanitation and low quality foods are used or if the food is subject to temperature abuse or extended storage time. Tyramine ...
Bjerregaard Poul - - 2012
Methyl mercury accumulated at the top of aquatic food chains constitutes a toxicological risk to humans and other top predators. Since the methyl mercury enters the aquatic food chains at the lower trophic levels, uptake and elimination processes at these levels affect the methyl mercury content at the higher levels. ...
Rodrigues N P A - - 2012
The aim of this study was to investigate the adulteration of goat milk produced by smallholders in semiarid northeastern Brazil with bovine milk as an adulterant. The study was requested by the association of smallholder producers in the region to investigate and to inhibit adulteration practices as a need to ...
Revenga J E - - 2012
Mussels, Diplon chilensis, from Lake Moreno, a double-basined mountain lake in southern Argentina, is known to have elevated concentrations of chromium (Cr, >25μgg(-1) dry weight DW) and arsenic (As, 35μgg(-1) DW), attributed to untreated sewage. To further understand the trophodynamics of Cr, As and cobalt (Co), we investigated concentrations and ...
Rieder Gabriele - - 2012
Non-spoiled food that nevertheless contains bacterial pathogens constitutes a much more serious health problem than spoiled food, as the consumer is not warned beforehand. However, data on the diversity of bacterial species in meat juice are rare. To study the bacterial load of fresh pork from ten different distributors, we ...
Zhang Lei - - 2012
The purpose of this study was to examine if long-term anaerobic digestion of food waste in a semi-continuous single-stage reactor could be stabilized by supplementing trace elements. Contrary to the failure of anaerobic digestion of food waste alone, stable anaerobic digestion of food waste was achieved for 368days by supplementing ...
Gardana Claudio - - 2012
Propolis (bee glue) is a resinous, sticky, dark-colored material produced by honeybees. Propolis today, due to its medicinal properties, is increasingly popular and is extensively used in food, beverages, and cosmetic products. Besides its numerous positive properties, propolis may also have adverse effects, such as, principally, allergic eczematous contact dermatitis ...
Faller Ana Luisa - - 2012
Consumption of plant food rich meals, such as feijoada, a traditional meal in Brazil, is associated with the reduction of chronic disease. The objectives of this study were to determine phytochemical content, antioxidant activity by chemical and cellular antioxidant assay (CAA), of feijoada with or without in vitro digestion. Feijoada ...
Scarborough P - - 2012
Food is responsible for around one-fifth of all greenhouse gas (GHG) emissions from products consumed in the UK, the largest contributor of which is meat and dairy. The Committee on Climate Change have modelled the impact on GHG emissions of three dietary scenarios for food consumption in the UK. This ...
Miao Ai-Jun - - 2012
In the present study, the dissolved uptake, dietary assimilation, and elimination of arsenic (initially added as arsenate) in the freshwater cladoceran Daphnia magna were examined. A biphasic correlation between the arsenic uptake rate and its ambient concentration, as well as a two-saturation-site arsenic uptake competition with phosphate was observed. The ...
Patel Kajal P - - 2012
The uremic solutes p-cresol sulfate (PCS) and indoxyl sulfate (IS) are generated by colon bacteria acting on food components that escape absorption in the small bowel. The production of these potentially toxic compounds may thus be influenced by diet. This study examined whether production of PCS and IS is different ...
Toldrá Fidel - - 2012
The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary intake. There is a clear demand by the consumers and medical associations to ...
Kiyama Yuya - - 2012
Feeding and food choice are crucial to the survival of an animal. The nematode Caenorhabditis elegans feeds on various microorganisms in nature, and is usually fed Escherichia coli in the laboratory. To elucidate the mechanisms of food/non-food discrimination in C. elegans, we examined the accumulation of various fluorescent polystyrene microspheres ...
Wang Jun-liang - - 2012
The widespread use of organophosphorus pesticides (OPs) poses a great threat to human health and has made the detection of OP residues in food an important task, especially in view of the fact that easy and rapid detection methods are needed. Because OPs have inhibitory effects on the activity of ...
Pătruică S - - 2012
Maintaining bee colonies in a healthy state throughout the year is one of the main concerns of apiculture researchers. The phenomenon of disappearance of bee colonies is determined by several factors, one of which is bee disease. Due to the organizational structure of the bee colony, disease transmission is rapid, ...
Stengel Andreas - - 2012
Nesfatin-1 is an 82 amino acid N-terminal fragment of nucleobindin2 that was consistently shown to reduce dark phase food intake upon brain injection in rodents. We recently reported that nesfatin-1(1-82) injected intracerebroventricularly (icv) reduces dark phase feeding in mice. Moreover, intraperitoneal injection of mid-fragment nesfatin-1 (nesfatin-1(30-59)) mimics the food intake-reducing ...
Oguntoyinbo Folarin Anthony - - 2012
Lactic acid bacteria play an important role in traditional fermented foods consumed in different countries. Study of their taxonomic structure and diversity is necessary for starter culture selection, improved safety and nutritional enhancement. To achieve these objectives, microbial genomic typing methods were used to study genetic differences of autochthonous bacteria ...
Premaratne Aruni - - 2012
The growth of Yersinia enterocolitica and Yersiniapseudotuberculosis in Yersinia enrichment broth according to Ossmer (YSEO) was investigated. Y. enterocolitica reached a higher concentration than Y. pseudotuberculosis but both always exceeded 10(6)CFU/ml. The medium may be useful for the detection of both species in foods.
Parthasarathy Deepa K - - 2012
This process of "curing" food is a long practice that dates back thousands of years long before refrigeration or food safety regulations. Today food safety and mass manufacturing are dependent upon safe and effective means to cure and preserve foods including meats. Nitrite remains the most effective curing agent to ...
Postollec Florence - - 2012
Sporeforming bacteria are ubiquitous in the environment and exhibit a wide range of diversity leading to their natural prevalence in foodstuff. The state of the art of sporeformer prevalence in ingredients and food was investigated using a multiparametric PCR-based tool that enables simultaneous detection and identification of various genera and ...
Kemps Eva - - 2012
The present study compared the relative effectiveness of simple, commercially available food and non-food olfactory tasks on chocolate craving reduction. Chocolate cravings were induced by a series of coloured photographs and 67 undergraduate women were asked to smell one of three odours (green apple, jasmine, or water). The non-food odorant ...
Oghbaei Morteza - - 2012
BACKGROUND: Finger millet (Eleusine coracana), a staple food in semi-arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices ...
Yang Bo - - 2012
The commonly used food additive carrageenan, including lambda (λ), kappa (κ) and iota (ι) forms, is composed of galactose disaccharides linked in alpha-1,3 and beta-1,4 glycosidic bonds with up to three sulfate groups per disaccharide residue. Carrageenan closely resembles the endogenous galactose or N-acetylgalactosamine-containing glycosaminoglycans (GAGs), chondroitin sulfate (CS), dermatan ...
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