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Soon J M - - 2011
This paper addresses food safety in beef cattle production, with particular emphasis on factors that affect the prevalence of Escherichia coli O157:H7 in beef cattle and on control methods that have been investigated. Product recalls and foodborne diseases due to this organism continue to occur even though control measures have ...
Hrncir Michael - - 2011
The honey bee's waggle dance constitutes a remarkable example of an efficient code allowing social exploitation of available feeding sites. In addition to indicating the position (distance, direction) of a food patch, both the occurrence and frequency of the dances depend on the profitability of the exploited resource (sugar concentration, ...
Zhan Xiao-Bei - - 2011
Curdlan is a water-insoluble β-(1,3)-glucan produced by Agrobacterium species under nitrogen-limited condition. Its heat-induced gelling properties render curdlan to be very useful in the food industry initially. Recent advances in the understanding of the role curdlan plays in both innate and adaptive immunity lead to its growing applications in biomedicine. ...
Joo Min Jung - - 2011
Trans-2-hexenal, a naturally occurring plant volatile with antimicrobial capacity, was encapsulated into β-cyclodextrins (β-CDs), enzymatically modified starch, and shown effective to control main microorganisms causing food spoilage (Alternaria solani, Aspergillus niger, Botrytis cinerea, Colletotrichum acutatum, Penicillium sp). Loaded β-CDs were incorporated into a poly(l-lactic acid) (PLA) matrix by extrusion and ...
Gilmartin Niamh - - 2012
Advances in the manipulation of nanomaterials has permitted the development of nanobiotechnology with enhanced sensitivities and improved response times. Low levels of infection of the major pathogens require the need for sensitive detection platforms and the properties of nanomaterials make them suitable for the development of assays with enhanced sensitivity, ...
Gholivand Mohammad Bagher - - 2012
A computational approach was used for screening functional monomers and polymerization solvent in the rational design of molecularly imprinted polymers (MIPs). It was based on the comparison of the binding energy of the complexes between the template and functional monomers. On the basis of computational results, acrylamide (AAM) and toluene ...
Escarpa Alberto - - 2011
With the appearance of advanced approaches such as screen-printed technology, biosensors, microchips and nanotechnology, among others, electroanalysis is undergoing a true Renaissance. Inherent miniaturization of electrochemistry makes it a unique detection and transduction principle, highly compatible with the modern miniaturized analytical chemistry involving micro- and nanotechnologies. It also implies advantages ...
McClements David Julian - - 2011
Edible nanoemulsions have great potential for utilization in the food and beverage industries to encapsulate, protect, and deliver lipophilic functional components claimed to have health benefits ("nutraceuticals"), such as carotenoids, flavonoids, phytosterols, polyunsaturated lipids, and oil-soluble vitamins. Nanoemulsions have a number of possible advantages over conventional emulsions for these applications, ...
Bundschuh Jochen - - 2011
Many regions of Latin America are widely reported for the occurrence of high arsenic (As) in groundwater and surface water due to a combination of geological processes and/or anthropogenic activities. In this paper, we review the available literature (both in English and Spanish languages) to delineate human As exposure pathways ...
Tilman David - - 2011
Global food demand is increasing rapidly, as are the environmental impacts of agricultural expansion. Here, we project global demand for crop production in 2050 and evaluate the environmental impacts of alternative ways that this demand might be met. We find that per capita demand for crops, when measured as caloric ...
Tavera-Quiroz María José - - 2011
BACKGROUND: As a result of consumers' health concerns and the trend towards healthier and low-fat food products, research has been undertaken to reduce the amount of fat absorbed in fried foods. This work focused on studying the efficacy of sorbitol and glycerol as plasticizers of methylcellulose coatings used to reduce ...
Wilkes Jon G - - 2012
Escherichia coli serotype O157 strains, which may be found in foods, often produce enterohemorrhagic toxins. The research goal was to facilitate rapid, sensitive detection in foods of E. coli serotype O157 by flow cytometry. Sample preparation methods were developed for potential use in 15 foods. Combined with multi-dimensional gating, these methods ...
Voorhuijzen Marleen M - - 2012
The authenticity of food is of increasing importance for producers, retailers and consumers. All groups benefit from the correct labelling of the contents of food products. Producers and retailers want to guarantee the origin of their products and check for adulteration with cheaper or inferior ingredients. Consumers are also more ...
Montouto-Graña Mónica - - 2012
For a new product to succeed in the market, it must be accepted by consumers. This study investigates consumer opinions on fresh-cut potatoes packaged under vacuum and under a modified atmosphere using home use tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase ...
Taubel Jorg - - 2011
The effect of food was investigated under conditions of a thorough QT (TQT) study and with confirmation of assay sensitivity by the use of a positive control (400 mg of moxifloxacin). Fifty-five healthy subjects were randomized to treatment and a sequence of fasted and fed baseline electrocardiography days. Subjects received ...
Sagawa Atsuko - - 2011
The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the ...
Gaylor Michael O - - 2011
Polybrominated diphenyl ether (PBDE) flame retardants are added at percent levels to many polymers and textiles abundant in human spaces and vehicles, wherein they have been long assumed to be tightly sequestered. However, the mgkg(-1) burdens recently detected in indoor dust testify to substantial releases. The bulk of released PBDEs ...
Consonni Roberto - - 2012
The increasing attention for food quality and safety led to develop several analytical techniques suitable to address these demands. Coffee has been already demonstrated to represent a worldwide appreciated beverage and its high economical value could induce frauds or adulteration practices involving both compositional and geographical aspects. In the last ...
Ortiz Arisa E - - 2011
BACKGROUND: A rise in popularity of cosmetic tattoos has led to an increase in adverse reactions. Due to more pressing concerns, the Food and Drug Administration (FDA) has not traditionally enforced its authority over tattoo inks. OBJECTIVE: To raise awareness of the dangers of cosmetic tattoos. MATERIALS AND METHODS: We ...
Dymerski T M - - 2011
This work examines gas sensor array technology combined with multivariate data processing methods and demonstrates a promising potential for rapid, non-destructive analysis of food. Main attention is focused on detailed description of sensor used in e-nose instruments, construction, and principle of operation of these systems. Moreover, this paper briefly reviews ...
Kudra L L - - 2011
Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) ...
Schelin Jenny - - 2011
The recent finding that the formation of staphylococcal enterotoxins in food is very different from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into question, traditional microbial risk assessment methods based on planktonic liquid cultures. In fact, most bacteria in food appear to be associated ...
Lin Chih-Chien - - 2012
The fermented soybean-based foods have played an important role in traditional diets around the world for many centuries, and Bacillus subtilis is typically used in the fermentation of soybean-based foods. The fermentation process may improve not only the flavor but also the nutritional value of food, and substances produced in ...
Danaher Martin - - 2011
A review of the developments on the analysis residues of avermectins and milbemycins (both macrocyclic lactones) is presented. The macrocyclic lactones (MLs) are an important class of chemicals, which are used worldwide as veterinary drugs and as crop protection agents. As a result, residues of MLs are important from both ...
Okada Yumiko - - 2012
Quantitative analyses of Listeria monocytogenes in imported ready-to-eat (RTE) foods sold at retail stores in Japan were performed. Of the 77 non-cooked meat products, 6 samples (7.8%) tested positive. The levels of contamination of 4 of the samples were below 100 colony-forming units (CFU)/g, which is the microbiological criterion for ...
Niu Baolong - - 2011
The class II hydrophobin HFBI from Trichoderma reesei was heterologously expressed by Pichia pastoris using pPIC9 vector under the control of the promoter AOX1. The recombinant HFBI (rHFBI) was purified by ultrafiltration and reverse-phase high performance liquid chromatography. Tricine-SDS-PAGE and Western blotting demonstrated that rHFBI with the expected molecular weight ...
Westlund Karolina - - 2011
In this reply, I contest the reply of the NC3R's Working Group to my critique of their report on refinement in behavioural neuroscience research involving food or fluid control. I argue that much of their hesitation to my suggested techniques is unfounded. I question the default use of deprivation regimes, ...
González-Paramás A M - - 2011
Flavonoids are a major class of plant phenolics that are widely distributed in the human diet and have been related to health promotion. They may occur in their natural sources in free forms (aglycones), as glycosylated or acylated derivatives, or as oligomeric and polymerized structures. This structural diversity affects their ...
Sarkar Abby - - 2011
Adult tissues can rapidly and reversibly change size to adapt to environmental and behavioral influences. In this issue, O'Brien et al. (2011) demonstrate that fly intestinal stem cells alter their division patterns in response to food availability to drive organ growth.
Fernandes Alwyn R - - 2011
Of the 4600 individual poly-halogenated (bromo-chloro) dibenzo-p-dioxins, dibenzo-furans (PXDD/Fs) and 9180 poly-halogenated biphenyls (PXBs), 19 compounds were selected for analysis in food, based on current toxicological knowledge, chemical configuration, type and degree of halogenation, and the limited knowledge on environmental occurrence levels. The selection was also tempered by the availability ...
Ansari M S - - 2011
Pieris brassicae (Linn.) is a destructive cosmopolitan pest of cruciferous crops. It is present wherever its host plants occur, and it is considered to be one of the most widely distributed of all the Lepidoptera. We investigated the affect of various host plants on the food consumption and utilization by ...
Scholl G - - 2011
This paper provides an estimate of the furan content of Belgian foods. The objective of the study was to achieve the best food chain coverage with a restricted number of samples (n = 496). The geographic distribution, different market chains and labels, and consumption frequencies were taken into account in the construction ...
Priston Nancy E C - - 2011
One consequence of anthropogenic habitat alteration is that many nonhuman primates are forced into conflict interactions with humans and their livelihood activities, especially through crop raiding. These problems are particularly acute for the endemic and threatened Buton Island macaque (Macaca ochreata brunnescens), in southeast Sulawesi, Indonesia. Our study investigated the ...
Cardeñosa Vanessa - - 2011
A supramolecular solvent (SUPRA) made up of octanoic acid aggregates is proposed for the microextraction of bixin and norbixin, the two major components of the natural food colouring annatto, in food. The procedure involved the extraction of sub-gram quantities (200mg) of homogenized food with 0.8mL of the supramolecular solvent. The ...
Lobatto Mark E - - 2011
The use of nanotechnology for medical purposes--nanomedicine--has grown exponentially over the past few decades. This is exemplified by the US Food and Drug Administration's approval of several nanotherapies for various conditions, as well as the funding of nanomedical programmes worldwide. Although originally the domain of anticancer therapy, recent advances have ...
Nostro Antonia - - 2011
During the last few years the scientific community has shown a considerable interest in the study of plant materials as sources of new compounds to be processed into antimicrobial agents. In this context, carvacrol, a monoterpenic phenol, has emerged for its wide spectrum activity extended to food spoilage or pathogenic ...
Fan Cui - - 2011
Development of rapid and sensitive methods to detect pathogens is important to food and water safety. This study aimed to detect and discriminate important food- and waterborne bacteria (i.e., Escherichia coli O157:H7, Staphylococcus epidermidis, Listeria monocytogenes, and Enterococcus faecelis) by surface-enhanced Raman spectroscopy (SERS) coupled with intracellular nanosilver as SERS ...
Kuefler Daniel - - 2011
1. Despite the popular use of diffusion models to predict the spatial spread of populations over time, we currently know little about how diffusion rates change with the state of the environment or the internal condition of individuals. To address this gap in our understanding, we measured rates of spread for ...
Premanandh Jagadeesan - - 2011
The concept of food insecurity is complex and goes beyond the simplistic idea of a country's inability to feed its population. The global food situation is redefined by many driving forces such as population growth, availability of arable lands, water resources, climate change and food availability, accessibility and loss. The ...
Meisel Susann - - 2011
The identification of single microorganism in food samples by conventional plating techniques or molecular genetic methods requires a time consuming enrichment step. Raman spectroscopy in combination with a suitable extraction method however offers the possibility to rapidly identify bacteria on a single cell level. Here we evaluate the two well-known ...
Pampush James D - - 2011
Researchers have increasingly recognized the need to quantify the material properties of primate food items, particularly hardness (H) and stiffness (E), which is measured as elastic modulus. Assessing E in the field is particularly difficult because the typical equipment needed to perform the requisite analyses is expensive and cumbersome. Alternatively, ...
Foley Jonathan A - - 2011
Increasing population and consumption are placing unprecedented demands on agriculture and natural resources. Today, approximately a billion people are chronically malnourished while our agricultural systems are concurrently degrading land, water, biodiversity and climate on a global scale. To meet the world's future food security and sustainability needs, food production must ...
Fang Guozhen - - 2011
5-Hydroxymethyl-2-furfural (5-HMF) is considered to be an excellent indicator of quality deterioration due to excessive heating or storage for a wide range of carbohydrate-containing foods. To facilitate its analysis, a highly selective and sensitive enzyme-linked immunosorbent assay for determination of 5-HMF in food has been developed. A specific polyclonal antibody ...
Bastian Brock - - 2011
Many people like eating meat, but most are reluctant to harm things that have minds. The current three studies show that this dissonance motivates people to deny minds to animals. Study 1 demonstrates that animals considered appropriate for human consumption are ascribed diminished mental capacities. Study 2 shows that meat ...
Lee Chia-Hsun - - 2011
Bacterial analysis from food samples is a highly challenging task because food samples contain intensive interferences from proteins and carbohydrates. Three different conditions of yogurt were analyzed: (1) the fresh yogurt immediately after purchasing, (2) the yogurt after expiry date stored in the refrigerator and (3) the yogurt left outside, ...
Karp Heini - - 2011
OBJECTIVE: Meat and milk products are important sources of dietary phosphorus (P) and protein. The use of P additives is common both in processed cheese and meat products. Measurement of in vitro digestible phosphorus (DP) content of foods may reflect absorbability of P. The objective of this study was to measure ...
Segal Saya - - 2011
Abstract Objective: To determine if women with urinary incontinence are able to recognize patterns of fluid intake associated with lower urinary tract symptoms. Methods: We performed a cross-sectional study of 256 consecutive women with urinary incontinence at an initial visit to a urogynecology practice. Data from the Questionnaire-Based Voiding Diary, ...
Valencia-Chamorro Silvia A - - 2011
The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to preserve fresh and minimally processed fruits and ...
Schösler Hanna - - 2011
The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other ...
Zhao Xuewei - - 2011
Extrusion cooking is a highly efficient food processing technology. During the extrusion process, there are many desirable and undesirable reactions which will determine final product quality. While being heated and sheared simultaneously, food raw materials experience a non-isothermal process and their residence time in the extruder is distributed. All these ...
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