Search Results
Results 351 - 400 of 1872
< 3 4 5 6 7 8 9 10 11 12 13 >
Wang Haifang - - 2013
Nanotechnology has stepped into the food industry, from the farm to the table at home, in order to improve the taste and nutritional value, extend the shelf-life and monitor the food quality. In fact, as consumers we have already been in contact, via oral exposure, with a number of food ...
Compalati Enrico - - 2013
The practice of administering sublingual immunotherapy for respiratory allergy is gaining more and more diffusion worldwide as a consequence of the robust demonstration of clinical efficacy and safety provided by recent high-powered and well-designed studies, confirming for individual seasonal allergens the results of previous metanalyses in adult and pediatric populations. ...
Carpenter L Rand - - 2013
Transmission of foodborne pathogens from ill food workers to diners in restaurants is an important cause of foodborne illness outbreaks. The U.S. Food and Drug Administration recommends that food workers with vomiting or diarrhea (symptoms of foodborne illness) be excluded from work. To understand the experiences and characteristics of workers ...
Pinard Courtney A CA Research Scientist at Gretchen Swanson Center for - - 2013
The Weight of the Nation™ (WON) conference was held in Washington, D.C. This article presents the issues and topics presented and discussed within the Food and Water System: Agriculture, Access and Sustainability track. Areas for opportunity are outlined in this article.
Gardiner Mary M MM The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691, - - 2013
The expansion of urban areas is occurring globally, but not all city neighborhoods are gaining population. Because of economic decline and the recent foreclosure crisis, many U.S. cities are demolishing abandoned residential structures to create parcels of vacant land. In some cities, weak housing markets have, or will likely, recover ...
Wi Seo-Hyun SH Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, - - 2013
In recent years, manufacturers of animal-based foods with health claims have encountered difficulties in the labeling of their products because of a lack of regulation on defining the functionality of animal-based foods. Therefore, this study was conducted to establish the basic requirements for the development of a definition for functional ...
Phelan Conan C Division of Biological Sciences, University of Montana, Missoula, MT 59812, U.S.A.. - - 2013
Anopheles gambiae larvae have frequently been observed to dive, but the ecology of this behavior has not been extensively examined. We manipulated food level, water depth, and temperature for individually-reared larvae and observed diving activity. Larvae dived more often under low food, which suggests that they dive to forage. There ...
Betzig Laura - - 2013
People have always been social. Ethnographic evidence suggests that transfers of food and labor are common among contemporary hunter-gatherers, and they probably were common in Paleolithic groups. Archaeological evidence suggests that cooperative breeding went up as we settled down: as territory defenders became more successful breeders, their helpers' fertility would ...
Majdi Nabil - - 2013
Predator effects on ecosystems can extend far beyond their prey and are often not solely lethally transmitted. Change in prey traits in response to predation risk can have important repercussions on community assembly and key ecosystem processes (i.e., trait-mediated indirect effects). In addition, some predators may themselves alter habitat structure ...
Singh Manpriet - - 2013
The "greening" of the European Union's (EU) Common Agricultural Policy (CAP) is meant to protect and enhance biodiversity as well as to make food production more sustainable by encouraging, for example, the responsible use of natural resources. The "greening" process seems to be driven by, first of all, the policy ...
Ares Gastón - - 2013
Interest in understanding how foods affect consumers' perceived wellbeing has grown in the last decade due to the increasing need to modify dietary patterns. Considering that wellbeing is a broad concept that lacks of a unique definition, in order to use and measure this concept it is necessary to explore ...
Maftoonazad Neda - - 2013
Edible films/coatings have been considered as one of the potential technologies that can be used to increase the storability of foods and to improve the existent packaging technology, helping to ensure the microbial safety and the preservation of food from the influence of external factors. Innovations constantly appear in food ...
Stradling Clare - - 2013
Background: Lifestyle modification, including diet, is a key strategy for prevention and regression of cardiovascular disease (CVD), a leading cause of death worldwide. Traditionally, the study of the relationship between diet and CVD has focused on the analysis of single nutrients, or foods, in relation to CVD risk. Objective: In ...
Ambrosini Gina L - - 2013
A range of individual nutrients and foods have been suggested to increase obesity risk in childhood, but the evidence is inconsistent. Dietary patterns that summarise the whole diet may, however, be more informative. The aim of the present paper was to systematically review the current evidence pertaining to overall dietary ...
Gage H - - 2013
Background/Objectives:Several factors affect the mental performance of children. The importance that parents attribute to food-related determinants, compared with genetic, socio-economic and school environment, was investigated.Subjects/Methods:Parents of school children (aged 4-11) were recruited through state primary schools in four European countries. Interviews were conducted in which participants were asked to sort ...
Michlmayr Herbert H Christian Doppler Research Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, - - 2013
Through the hydrolysis of plant metabolite glucoconjugates, β-glucosidase activities of lactic acid bacteria (LAB) make a significant contribution to the dietary and sensory attributes of fermented food. Deglucosylation can release attractive flavour compounds from glucosylated precursors and increases the bioavailability of health-promoting plant metabolites as well as that of dietary ...
Zinjarde Smita S SS Institute of Bioinformatics and Biotechnology, University of Pune, Pune 411 007, India. Electronic address: - - 2014
Yarrowia lipolytica is a non-pathogenic generally regarded as safe yeast. It displays unique physiological as well as biochemical properties that are relevant in food-related applications. Strains naturally associated with meat and dairy products contribute towards specific textures and flavours. On some occasions they cause food spoilage. They produce food-additives such ...
Jørgensen Even Hjalmar - - 2013
High latitudes are characterized by strong seasonal changes in environmental conditions, including temperature and food availability. To cope with these changes, many high latitude species have developed circannual oscillators that enable them to anticipate and prepare for forthcoming environmental changes and synchronize seasonal events (e.g. reproduction) to environmental fluctuations. The ...
Shevchenko Anna - - 2013
We report on the geLC-MS/MS proteomics analysis of cereals and cereal food excavated in Subeixi cemetery (500-300BC) in Xinjiang, China. Proteomics provided direct evidence that at the Subexi sourdough bread was made from barley and broom corn millet by leavening with a renewable starter comprising baker's yeast and lactic acid ...
Mäkiniemi Jaana-Piia - - 2013
The aim of the study was to examine how young adults in Finland perceive barriers to climate-friendly food choices and how these barriers are associated with their choices. The participants were 350 university students of the social and behavioral sciences who completed a questionnaire during class. The study found that ...
Aleixandre Jose Luis - - 2013
There have been a substantial number of reports suggesting possible health benefits from polyphenols in wine, especially red wine. These hypothetical effects, additional to those of alcohol, are attributed by many to antioxidant and anti-inflammatory effects of the polyphenols. The aim of this article was to map the scientific research ...
van der Hoeven Marinka - - 2013
The dietary shift from indigenous and traditional plants (ITPs) to cash crops and exotic plant food sources increases the risk of malnutrition and other nutrition-related non-communicable diseases, especially in poor rural communities. Farm communities in South Africa have been associated with poor nutritional status and extreme poverty. ITPs have been ...
Polloni Laura - - 2013
The incidence of food allergy is such that most schools will be attended by at least one food allergic child, obliging school personnel to cope with cases at risk of severe allergic reactions. Schools need to know about food allergy and anaphylaxis management to ensure the personal safety of an ...
Patel Riddhi M - - 2013
The olfactory system is an essential part of human physiology, with a rich evolutionary history. Although humans are less dependent on chemosensory input than are other mammals (Niimura 2009, Hum. Genomics 4:107-118), olfactory function still plays a critical role in health and behavior. The detection of hazards in the environment, ...
Kuijer Roeline G - - 2013
Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' ...
Rangel Antonio A 1] Humanities and Social Sciences, Caltech, Pasadena, California, USA. [2] Computational and Neural Systems, Caltech, Pasadena, California, - - 2013
To advance our understanding of how the brain makes food decisions, it is essential to combine knowledge from two fields that have not yet been well integrated: the neuro-computational basis of decision-making and the homeostatic regulators of feeding. This Review integrates these two literatures from a neuro-computational perspective, with an ...
Gaur Sumit - - 2013
Functional foods are foods with positive health effects that extend beyond their nutritional value. They affect the function of the body and help in the management of specific health conditions. Green tea, a time-honoured Chinese herb, might be regarded as a functional food because of its inherent anti-oxidant, anti-inflammatory, antimicrobial ...
Bhatt Tejas - - 2013
Despite the best efforts of food safety and food defense professionals, contaminated food continues to enter the food supply. It is imperative that contaminated food be removed from the supply chain as quickly as possible to protect public health and stabilize markets. To solve this problem, scores of technology companies ...
Drummond Murray - - 2013
Academics from a variety of disciplines claim that gender has an influence on men's and women's food choices and portion sizes at mealtime and snack time. While these socially constructed norms present health-related implications for both men and women, it is arguable that men have a greater risk of problems ...
Zilberman David - - 2013
The differences between GM policies in the US and Europe have several causes. GM technology holds a home court advantage in the US and European chemical companies did not support its introduction. The technology did not seem to provide benefits to consumers, and the crops it applied to were not ...
Wethington Holly - - 2013
The aim of this study was to examine reading and use of calorie information at fast-food/chain restaurants. A cross-sectional analysis was conducted on a sample of 4363 US adults using the 2009 HealthStyles survey. The outcome variable was reading calorie information when available while ordering at fast-food/chain restaurants. Among those ...
Abbet Christian - - 2013
Swiss Alps have an ancestral tradition with regard to the use of wild plants as medicines and food. However, this knowledge is falling into oblivion, and is nowadays confined to village areas. To identify wild edible plants used today and during the last two centuries by the alpine population of ...
Myers Richard A - - 2013
Catechins are potent antioxidants and make up the primary class of polyphenols present in tea (Camellia sinensis). They are especially abundant in the less-fermented green teas that have been employed in various foods to enhance shelf life stability (Senanayake, N. J. Funct. Foods 2013, in press. Gramza, A.; Korczak, J. ...
Mussatto Solange I - - 2013
Brewer's spent grain (BSG) is the most abundant by-product generated from the beer brewing process, representing approximately 85% of the total by-products obtained. This material is basically constituted by the barley grain husks obtained as solid residue after the wort production. Since BSG is rich in sugars and proteins, the ...
Arias Angel - - 2013
Eosinophilic esophagitis (EoE) represents a prevalent chronic esophageal disorder. Since the condition was first described, its pathophysiology has been known to have an immune-allergic origin, but the high response rate to dietary therapies based on feeding patients exclusively with amino acid-based elemental formulas (with complete elimination of table foods) has ...
Koster Sander - - 2013
One of the main challenges in food contact materials (FCM) research is to prove that the presence of non-intentionally added substances (NIAS) is not a safety issue. Migration extracts may contain many unknown substances present at low concentrations. It is difficult and time-consuming to identify all these potential NIAS and ...
Raithel Martin - - 2013
Adverse food reactions (AFR) have has recently attracted increased attention from the media and are now more commonly reported by patients. Its classification, diagnostic evaluation, and treatment are complex and present a considerable challenge in clinical practice. Non-immunemediated types of food intolerance have a cumulative prevalence of 30% to 40%, ...
Burkhart S J - - 2013
Although registered sports dietitians commonly assist athletes with training and competition nutrition advice, an emerging area of practice is focused around food provision and nutrition support provided at major competition events. The present study aimed, first, to identify the dietetic skills and scope of practice that dietitians may require to ...
Desaint Nilsy - - 2013
In this article, we review and assess existing surveys that attempt to gauge public opinion about GM crops. This review shows that consumer surveys can be something of a blunt instrument. Questionnaires, however well-constructed and professionally delivered, are answered in a vacuum of knowledge and elicit misleading responses. People recurrently ...
Bos Colin - - 2013
The increasing prevalence of overweight and obesity poses a major threat to public health. Intervention strategies for healthy food choices potentially reduce obesity rates. Reviews of the effectiveness of interventions, however, show mixed results. To maximise effectiveness, interventions need to be accepted by consumers. The aim of the present study ...
Pfuhl Gerit - - 2013
Discovering a food source may invoke either competition or cooperation, depending on many factors such as divisibility and accessibility. We experimentally investigated the influence of effort to procure food on the tolerance towards others during feeding. Nine sub-adult captive ravens were tested in different foraging contexts that differed in foraging ...
de Silva D - - 2013
Allergic reactions to food can have serious consequences. This systematic review summarizes evidence about the immediate management of reactions and longer-term approaches to minimize adverse impacts. Seven bibliographic databases were searched from their inception to September 30, 2012, for systematic reviews, randomized controlled trials, quasi-randomized controlled trials, controlled clinical trials, ...
Shi Lu-E - - 2013
Bacterial contamination reduces the shelf life of foods and presents serious risks to human health. Nanotechnology provides the opportunity for the development of new antibacterial agents. Nano inorganic metal oxides have shown the potential to reduce bacterial contamination of foods. When the particle size of materials decreases from the micrometer ...
Goonan Sarah - - 2013
Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition outcomes. Less focus has been placed on waste generation at the kitchen end of the hospital ...
Powell Douglas A - - 2013
Many studies have attempted to gauge consumers' acceptance of genetically engineered or modified (GM) foods. Surveys, asking people about attitudes and intentions, are easy-to-collect proxies of consumer behavior. However, participants tend to respond as citizens of society, not discrete individuals, thereby inaccurately portraying their potential behavior. The Theory of Planned ...
Nwaru B I - - 2013
Food allergy (FA) is an important atopic disease although its precise burden is unclear. This systematic review aimed to provide recent, up-to-date data on the incidence, prevalence, time trends, and risk and prognostic factors for FA in Europe. We searched four electronic databases, covering studies published from 1 January 2000 ...
Verneau Fabio - - 2013
Food choice and consumption behaviour are influenced by many interacting factors. In this paper we present an empirical effort to enhance understanding of the neophobia-neophilia forces affecting food choice. Starting from the analysis of consumer preferences for some of the most familiar highly processed foods, namely fat-reduced, functional (enriched drinks ...
Proietti Ilaria - - 2013
Street food vending represents an important food security strategy for low-income communities worldwide. However, no comprehensive risk analysis framework yet exists as regards specific aspects of chemical/toxicological hazards in street foods. Indeed, all steps of street food production and vending can be vulnerable, from the selection of raw materials, through ...
Kieliszek Marek - - 2013
The extremely high costs of manufacturing transglutaminase from animal origin (EC 2.3.2.13) have prompted scientists to search for new sources of this enzyme. Interdisciplinary efforts have been aimed at producing enzymes synthesised by microorganisms which may have a wider scope of use. Transglutaminase is an enzyme that catalyses the formation ...
Irwin Mitchell T - - 2014
Primate field studies often identify "lean seasons," when preferred foods are scarce, and lower-quality, abundant foods (fallback foods) are consumed. Here, we quantify the nutritional implications of these terms for two diademed sifaka groups (Propithecus diadema) in Madagascar, using detailed feeding observations and chemical analyses of foods. In particular, we ...
< 3 4 5 6 7 8 9 10 11 12 13 >