Search Results
Results 401 - 450 of 980
< 4 5 6 7 8 9 10 11 12 13 14 >
Fowler Scott W - - 2010
The distribution and behaviour of the natural-series alpha-emitter polonium-210 in the marine environment has been under study for many years primarily due to its enhanced bioaccumulation, its strong affinity for binding with certain internal tissues, and its importance as a contributor to the natural radiation dose received by marine biota ...
Simsek S - - 2011
Refrigerated dough products use wheat flour as their primary ingredient, so the quality and chemical composition of the flour determine the quality of the final product. Six varieties of hard red spring wheat, grown in 3 locations in Minnesota, U.S.A., were evaluated for use in refrigerated dough products. Total arabinoxylan ...
Merwad A M A - - 2011
High hydrostatic pressure processing (HPP) is an effective non-thermal treatment to remove pathogens from a variety of food and food products. It has been extensively examined using prokaryotic organisms but has had limited study on eukaryotic organisms. Treatment using HPP has been shown to be effective in inactivating nematode larvae ...
Hilty Florentine M - - 2011
  Iron deficiency is one of the most common micronutrient deficiencies worldwide. Food fortification can be an effective and sustainable strategy to reduce Fe deficiency but selection of iron fortificants remains a challenge. Water-soluble compounds, for example, FeSO(4), usually demonstrate high bioavailability but they often cause unacceptable sensory changes in ...
Ponce Alejandra - - 2011
Investigations were carried out to assess the efficiency of 3 essential oils, clove, tea tree, and rosemary, as natural preservatives during the postharvest of lettuce leaves. The effect of different concentration (1 and 0.5 MIC) of plant essential oils applied in 3 forms (spray, immersion, and capsules) was studied on ...
Moseley-Stevens Jennifer - - 2010
The purpose of this study was to measure the fluoride concentrations in ready-to-eat infant food, and to determine if significant differences exist among flavors and brands. One hundred fifty samples of 5 infant food flavors from an organic infant food manufacturer and the largest infant food manufacturer were compared using ...
Myoung Hyeon-Jong - - 2010
Energy balance is monitored by the hypothalamus, which responds to peripheral signals by releasing neuropeptides that regulate energy intake and expenditure. In this study, we constructed pro-opiomelanocortin (POMC) and "cocaine and amphetamine-related transcript" (CART) promoter-driven luciferase plasmids and transformed them permanently into both N29-2 neuronal cells and human SHSY5Y cells. ...
Sagdic Osman - - 2010
This study was designed to identify the yeasts in packaged and unpackaged butters and screen antiyeast activity of spices, including marjoram (Origanum majorana L.), summer savory (Satureja hortensis L.), and black cumin (Nigella sativa L.) against the most dominant yeast species in the packaged and unpackaged butters. Mean total yeast ...
Feng Tao - - 2010
Nano flavor preparation and its application have been reviewed in this paper. Nano flavor could be prepared by physical methods such as spray drying with microfluidization and ultrasonication, physical adsorption and so on, chemical methods such as complex formation, nano-sized self-structured liquid, and nano emulsification and so on. Different preparation ...
Depieri Rogério A - - 2010
Studies were conducted to test the effect of age and food sources on wear of the mandibular teeth of the phytophagous pentatomid, Euschistus heros (F.). The total length (µm) of the area bearing the mandibular teeth, the length of the 1st tooth, and the height of the 2nd tooth for ...
Ignatova Ju P - - 2010
Threshold stimulation of the lateral hypothalamus in starving and preliminary fed (satiated) rabbits in the absence of feed induces searching behavior associated with burst-like impulse activity of proper masticatory muscle with a bimodal distribution of interpulse intervals, what represents an anticipatory type of reaction. The increase in the level of ...
Machackova M - - 2010
The aim of this project was to launch a new Food Composition Database (FCDB) Programme in the Czech Republic; to implement a methodology for food description and value documentation according to the standards designed by the European Food Information Resource (EuroFIR) Network of Excellence; and to start the compilation of ...
Ganesh Vijayalakshmi - - 2010
About 40000 people fall victim to Salmonella infections every year in the United States. Recent occurrences of Salmonella contaminated spinach and its recalls have accelerated the need for efficient antimicrobials targeting these pathogens. Our study was aimed at evaluating the inhibitory properties of malic, tartaric, and lactic acids, and grape ...
Dhaked Ram Kumar - - 2010
Botulinum neurotoxins, causative agents of botulism in humans, are produced by Clostridium botulinum, an anaerobic spore-former Gram positive bacillus. Botulinum neurotoxin poses a major bioweapon threat because of its extreme potency and lethality; its ease of production, transport, and misuse; and the need for prolonged intensive care among affected persons. ...
Schäfer Sabine - - 2011
Female and male individuals of the same species often differ with respect to their susceptibility to toxicant stress. In the present study, sea urchins (Psammechinus miliaris) of both sexes were exposed to high (150 μg L⁻¹) and environmentally relevant (5 μg L⁻¹) concentrations of phenanthrene over 10 days. While food ...
Knutsson Rickard - - 2011
A next frontier of the global food safety agenda has to consider a broad spectrum of bio-risks, such as accidental and intentional contaminations in the food and feed chain. In this article, the background for the research needs related to biotraceability and response to bioterrorism incidents are outlined. Given the ...
Dwivedi Hari P - - 2011
Over the last fifty years, microbiologists have developed reliable culture-based techniques to detect food borne pathogens. Although these are considered to be the "gold-standard," they remain cumbersome and time consuming. Despite the advent of rapid detection methods such as ELISA and PCR, it is clear that reduction and/or elimination of ...
Senda Akitsugu - - 2010
The Carnivora include the superfamilies Canoidea and Feloidea. In species of Canoidea other than the domestic dog, Canis lupus, the milk contains only traces of lactose and much larger concentrations of oligosaccharides. In this study, lactose was found to be the dominant saccharide in the milk or colostrum of two ...
Magalhães Luís M - - 2010
In the present work, a rapid and high-throughput Folin-Ciocalteu (F-C) reducing capacity assay adapted to routine/screening analysis was developed. In order to attain a fast F-C reducing kinetic reaction, the reaction conditions of the classical time-consuming F-C assay were modified and the influence of alkali and F-C reagent concentration was ...
Larson-Meyer D Enette - - 2010
Increased per capita consumption of sweeteners may be responsible in part for the rising prevalence of obesity in the United States. Recent studies suggest that consumption of honey is not associated with this same obesogenic effect and may have beneficial effects neuro on body weight. The purpose of this study ...
Nolin David A - - 2010
Exponential random graph modeling (ERGM) is used here to test hypotheses derived from human behavioral ecology about the adaptive nature of human food sharing. Respondents in all (n=317) households in the fishing and sea-hunting village of Lamalera, Indonesia were asked to name those households to whom they had more frequently ...
Girma Anteneh - - 2011
Neurolathyrism in Ethiopia is caused by food dependency on grass pea (Lathyrus sativus L.). In the study area, a large proportion of the farmers are growing grass pea since it can withstand harsh environments. Socio-economic factors (poverty; lack of money to buy other food legumes) and environmental problems (such as ...
Appelhans Bradley M - - 2011
Emotional eating appears to contribute to weight gain, but the characteristics that make one vulnerable to emotional eating remain unclear. The present study examined whether two negative affect response styles, rumination and distraction, influenced palatable food intake following an anger mood induction in normal weight and obese adults. We hypothesized ...
Tittlemier Sheryl A - - 2011
Polyfluorinated compounds (PFCs) are a relatively new and diverse set of compounds analyzed as contaminants in food. Their unique physical-chemical properties dictate the methods used for their analysis. Current analyses of the more volatile PFCs involve gas chromatography-mass spectrometry; liquid chromatography-tandem mass spectrometry is generally used for the less volatile ...
Bonerba Elisabetta - - 2010
Patulin is a mycotoxin produced by microscopic fungi belonging to the Penicillium and Aspergillus genera, frequently detectable in moldy fruits and their derivatives fruit products. The EC Regulation 1881/06 has imposed the limit for the presence of patulin equal to 10 μg/kg or 10 μg/L in baby food on the ...
Park Hyeonjin - - 2010
We evaluated and optimized each step in an analytical method for detecting norovirus from various foods. We characterized the buffers needed for eluting norovirus from foods such as ham and lettuce. Two different concentration methods, polyethylene glycol (PEG) precipitation and hollow fiber ultrafiltration (HUF), were compared using both murine norovirus ...
Wang Yueqiu - - 2010
Lincomycin (LIN) is an antibiotic widely used in veterinary medicine to cure infections caused by Gram-positive pathogens. Although the toxicity of LIN is not serious, it will cause adverse effects in humans, such as pseudomembranous enteritis and bacterial resistance. In this study, for the preparation of a LIN derivative, a ...
Patil S - - 2010
  Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonized water. However, with the FDA's approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing ...
Luo Yaguang - - 2010
This study investigated the impact of storage temperature and duration on the fate of Escherichia coli O157:H7 on commercially packaged lettuce salads, and on product quality. Fresh-cut Romaine and Iceberg lettuce salads of different commercial brands were obtained from both retail and wholesale stores. The packages were cut open at ...
Sankaran Sindhuja - - 2010
Detection of food-borne bacteria present in the food products is critical to prevent the spread of infectious diseases. Intelligent quality sensors are being developed for detecting bacterial pathogens such as Salmonella in beef. One of our research thrusts was to develop novel sensing materials sensitive to specific indicator alcohols at ...
Wang Weiyu - - 2010
A novel capillary electrophoresis and amperometric detection method was achieved by adding an electroactive additive (3,4-dihydroxybenzylamine, 3,4-DHBA) to the running buffer, so that both electroactive and non-electroactive food preservatives were simultaneously determined. Under the selected optimum conditions, four electroactive preservatives (methylparaben, ethylparaben, propylparaben and butylparaben) and two non-electroactive preservatives (potassium ...
Pavesi Arisseto A - - 2010
Commercial baby food samples available on the Brazilian market (n = 31) were analysed for furan content using a gas chromatography-mass spectrometry method preceded by solid-phase microextraction. A limit of detection of 0.7 microg kg(-1), a limit of quantitation of 2.4 microg kg(-1), mean recoveries varying from 80% to 107%, ...
Frisullo P - - 2010
In this study X-ray microtomography (muCT) was used for analysis of the microstructure of 6 different types of Italian biscuits and 3 types of Italian breadsticks. Appropriate quantitative 3-D parameters describing the microstructure were calculated, such as the structure thickness (ST), the object structure volume ratio (OSVR), the degree of ...
Owen M - - 2010
The aim of this study was to evaluate the TEMPO(®) EB automated most probable number (MPN) system for the enumeration of Enterobacteriaceae in comparison with three standard laboratory methods. Pure cultures were used to determine the sensitivity and specificity of the TEMPO(®) EB test. These studies indicated that Enterobacteriaceae were ...
Pormsila Worapan - - 2010
A CE method with capacitively coupled contactless conductivity detection was developed and tested for the quantification of carnitine in different types of foodstuffs, namely fruit juices, milk, yogurt, cheese, red meat and chicken meat. Sample preparation was minimal as chemical or enzymatic conversion of the analyte is not necessary with ...
Shin Gi Won - - 2010
Rapid and sensitive detection of food-borne pathogens is critical for food safety from the viewpoint of both the public health professionals and the food industry. Conventional method is, however, known to be labor-intensive, time-consuming, and expensive due to the separate cultivation and biochemical assay. Many relevant technologies, such as flow ...
Herrero Miguel - - 2010
This review article addresses the different chiral capillary electrophoretic methods used to study and characterize foods and beverages through the enantiomeric separation of different food compounds such as amino acids, pesticides, polyphenols, etc. This work intends to provide an updated overview on the main applications of such enantioselective procedures together ...
Varga János - - 2010
Ochratoxins are polyketide derived fungal secondary metabolites with nephrotoxic, immunosuppressive, teratogenic, and carcinogenic properties. Ochratoxin-producing fungi may contaminate agricultural products in the field (preharvest spoilage), during storage (postharvest spoilage), or during processing. Ochratoxin contamination of foods and feeds poses a serious health hazard to animals and humans. Several strategies have ...
Veillet Sébastien - - 2010
In the past 10 years, trends in analytical chemistry have turned toward the green chemistry which endeavours to develop new techniques that reduce the influence of chemicals on the environment. The challenge of the green analytical chemistry is to develop techniques that meet the request for information output while reducing ...
Theisen S - - 2010
A reliable and sensitive analysis of sulfites in food is essential in food monitoring. However, the established methods exhibit deficiencies in the very low concentration ranges (below 10 mg/L SO(2)), especially with more complex food matrices. With a focus on these challenges, an HPLC method with immobilized enzyme reactor (HPLC-IMER) ...
Ballin N Z - - 2010
In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and ...
Manzano Maria Roberta - - 2010
Conjugated linoleic acids (CLAs) are a group of linoleic acid isomers that are naturally found in food products originating from ruminants (meat and dairy). These acids have received special attention in recent years due to their potential human health benefits. Research efforts have been proposed to increase the CLA content ...
Smiley Tierra - - 2010
This study was designed to develop a simple, noninvasive method for saliva collection: a first step toward developing new diagnostic tests to survey gorillas for infectious diseases. The subjects included free-ranging mountain gorillas (Gorilla beringei beringei) in the Parc National des Volcans, Rwanda, and a group of orphan mountain and ...
Lara Francisco J - - 2010
The present review presents the state of the art of the developments, key strategies and analytical applications of chemiluminescence detection coupled to CE (CE-CL). Different parts considering the most common CL systems have been included, such as the tris(2,2'-bipyridine)ruthenium(II) system, the luminol and derivatives reaction, the peroxyoxalate CL or direct ...
Kim Stacy - - 2010
Community structure and diversity are influenced by patterns of disturbance and input of food. In Antarctica, the marine ecosystem undergoes highly seasonal changes in availability of light and in primary production. Near research stations, organic input from human activities can disturb the regular productivity regime with a consistent input of ...
Vinci Raquel Medeiros - - 2010
Benzene is classified by the IARC as carcinogenic to humans. Several sources may contribute for the occurrence of benzene in foods, such as, environmental contamination and the reaction of benzoate salts with ascorbic acid (naturally present or added as food additives). Matrix effect on benzene recovery (e.g. in fatty foods) ...
Simó Carolina - - 2010
This review article addresses the developments and applications of capillary electromigration methods coupled on-line with MS for chiral analysis. The multiple enantiomeric applications of this hyphenated technology are covered including chiral analysis of drugs, food compounds, pesticides, natural metabolites, etc. in different matrices such as plasma, urine, medicines, foods, etc. ...
Liu Meilin - - 2010
There is an increasing interest by consumers for high quality food products with a specified composition. Suitable analytical techniques are needed for the quality control. Chemiluminescence (CL) detection has become quite a useful tool in the last years due to its simplicity, low cost and high sensitivity. Moreover, no external ...
Samapundo S - - 2011
The major objective of this study was to determine the influence of the initial headspace and dissolved O(2) level and vacuum packaging on growth and diarrhoeal enterotoxin production by Bacillus weihenstephanensis on potato based ready-to-eat food products. In general, the lower the initial headspace or dissolved O(2) level the slower ...
Pérez-Jiménez Jara - - 2010
Considerable information on polyphenol content in foods is scattered in up to 1000 peer-reviewed publications and is therefore not easily exploited. Over 60000 food composition data have been collected from this literature and stored in the new Phenol-Explorer database ( www.phenol-explorer.eu ). Thirty-seven thousand data were selected after evaluation and ...
< 4 5 6 7 8 9 10 11 12 13 14 >