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Tham Elizabeth H EH University Children's Medical Institute, National University - - 2014
The prevalence of food allergy has increased exponentially in the last decade and is fast becoming the second wave of the allergy epidemic. Secondary prevention methods such as treatment of accidental exposures and immunotherapy are still fraught with difficulties and unanticipated adverse events still occur. The future of food allergy ...
Cianferoni Antonella A Divisions of Allergy and Immunology, Department of Pediatrics, The Children's Hospital of Philadelphia, Perelman School of Medicine, University of Pennsylvania, Philadelphia, ARC 1216H, 3615 Civic Center Blvd, Philadelphia, PA 19104, - - 2014
Eosinophilic esophagitis (EoE) is a clinical pathologic disease characterized by symptoms of esophageal dysfunction and eosinophilia of the esophagus. When the diagnosis is confirmed, it is important to treat the eosinophilic inflammation not only to control the presenting symptoms, but also to prevent acute and chronic complications. The pathogenesis of ...
Kim Edwin H EH University of North Carolina at Chapel Hill, 2144 Genome Sciences Bldg, CB #7231, Chapel Hill, NC 27599-7231, 919-962-4409 (office), 919-962-4730 - - 2014
Allergic diseases have continued to increase throughout the developed world. Subcutaneous immunotherapy has been a mainstay of treatment for allergic rhinitis and asthma, however, some patients are precluded from treatment. On the other hand, in the case of food allergy, treatments simply do not exist. Oral and sublingual immunotherapy, with ...
Evans Ellen W EW Zero 2 Five Food Industry Centre, Cardiff School of Health Sciences, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff, Wales CF5 2YB, UK. - - 2014
Listeria monocytogenes causes human listeriosis, which is associated with the highest hospitalization and mortality rates of all foodborne illnesses. In recent years, the incidence of listeriosis has doubled in Europe, almost exclusively among older adults (≥60 years of age). Food safety factors associated with increased risk of listeriosis include lack ...
Darwish Wageh Sobhy WS Laboratory of Toxicology, Department of Environmental Veterinary Sciences, Graduate School of Veterinary Medicine, Hokkaido - - 2014
Mycotoxins are fungal secondary metabolites that contaminate various feedstuffs and agricultural crops. The contamination of food by mycotoxins can occur before production, during storage, processing, transportation, or marketing of the food products. High temperature, moisture content, and water activity are among the predisposing factors that facilitate the production of mycotoxins ...
Tahara Yu Y Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, - - 2014
The circadian clock system in mammals drives many physiological processes including the daily rhythms of sleep-wake behavior, hormonal secretion, and metabolism. This system responds to daily environmental changes, such as the light-dark cycle, food intake, and drug administration. In this review, we focus on the central and peripheral circadian clock ...
Pula Kacy K Department of Psychology, Washington State University, Pullman, WA 99164, USA; Department of Psychology, Saint Michael's College, One Winooski Park #185, Colchester, VT 05439, USA. Electronic address: - - 2014
The authors tested the robustness of the Food Choice Questionnaire (FCQ) with a U.S. sample and examined the relationship between individual differences in regulatory focus and everyday food choice motives. Although a popular measure in cross-culture research, the FCQ has seen limited use with U.S. samples, and its psychometric properties ...
- - 2014
Many people in the UK who avoid eating meat and dairy food for various reasons, including religious, may unwittingly be consuming animal products in medications.
Parent Marise B MB Georgia State - - 2014
A wide variety of species, including vertebrate and invertebrates, consume food in bouts (i.e., meals). Decades of research suggest that different mechanisms regulate meal initiation (when to start eating) versus meal termination (how much to eat in a meal, also known as satiety). There is a very limited understanding of ...
Passariello Annalisa A University of Naples «Federico II», Naples, - - 2014
Abstract Probiotics may be registered as food supplements or drugs. This article summarizes differences in European regulations of probiotics registered as food supplements and drugs, as well as issues related to the quality of probiotic products. For registration as a drug, the European Medicines Agency demands extensive and detailed quality, ...
Kraak Vivica I VI 1 World Health Organization Collaborating Centre for Obesity Prevention, Deakin Population Health Strategic Research Centre, School of Health and Social Development, Faculty of Health, Deakin University, 221 Burwood Highway, Melbourne, Victoria 3125, - - 2014
To review the available literature on accountability frameworks to construct a framework that is relevant to voluntary partnerships between government and food industry stakeholders. Between November 2012 and May 2013, a desk review of ten databases was conducted to identify principles, conceptual frameworks, underlying theories, and strengths and limitations of ...
McKee Heather C HC School of Sport and Exercise Sciences, University of Birmingham, Edgbaston, B15 2TT, UK, - - 2014
The aim of this study is to investigate the factors related to dietary lapse occurrence in a community sample of dieters. An ecological momentary assessment (EMA) methodology, via mobile phone-based diaries, was employed to record dietary lapse occurrences in a group of dieters (N = 80; M age  = 41.21 ± 15.60 years; M BMI = 30.78 ± 7.26) over ...
Bassols Anna - - 2014
A fundamental issue of farm animal welfare is to keep animals clinically healthy, without disease or stress, particularly in intensive breeding, in order to produce safe and quality food. This issue is highly relevant for the food industry worldwide as they are directly linked to public health and welfare. The ...
Liew Lim Chee LC Plant Molecular Biology and Biotechnology Laboratory, Melbourne School of Land and Environment, University of Melbourne, Parkville, Victoria, 3010, - - 2014
Legumes, with their unique ability to fix atmospheric nitrogen, play a vital role in ensuring future food security and mitigating the effects of climate change because they use less fossil energy and produce less greenhouse gases compared with N-fertilized systems. Grain legumes are second only to cereal crops as a ...
Turner Monique Mitchell MM a Department of Prevention and Community Health , George Washington University , Washington , District of Columbia , - - 2014
Obesity is linked to numerous diseases including heart disease, diabetes, and cancer. To address this issue, food and beverage manufacturers as well as health organizations have developed nutrition symbols and logos to be placed on the front of food packages to guide consumers to more healthful food choices. In 2010 ...
Foster Emma E Human Nutrition Research Centre, Institute of Health and Society, Newcastle University, Newcastle upon Tyne, - - 2014
Assessing dietary intake in people of any age is challenging but measuring the diet of infants and children can be particularly problematic. Young children may lack the cognitive skills, writing skills and food knowledge to record their own food intake. Multiple people may be responsible for the care of the ...
Stevenson Jim J Department of Psychology, Developmental Brain-Behaviour Laboratory, University of Southampton, Southampton, - - 2014
The efficacy of three dietary treatments for ADHD has been repeatedly tested in randomized controlled trials (RCTs). These interventions are restricted elimination diets (RED), artificial food colour elimination (AFCE) and supplementation with free fatty acids (SFFA). There have been three systematic reviews and associated meta-analyses of the RCTs for each ...
Leung Patrick S C PS Division of Rheumatology, Allergy and Clinical Immunology, University of California, 451 Health Sciences Drive, Suite 6510, Davis, CA, 95616, USA, - - 2014
The science of food allergy has been rapidly evolving before our eyes in the past half century. Like other allergic disorders, the prevalence of food allergies has dramatically increased, and coupled with the increased public awareness of anaphylaxis due to food allergy, this has driven an explosion in basic and ...
Zakariaeeabkoo Rosita R Clinical Biochemistry, Austin Pathology, Heidelberg, Victoria, Australia; School of Medical Sciences, RMIT University, Bundoora, Victoria, - - 2014
Food allergy has a dramatic impact on a child's (and their family's) quality of life and places a major financial burden on the community. It has been hypothesized that the increase in food allergy may relate to the concordant rise in prevalence of vitamin D insufficiency. More recently a second ...
Brimblecombe Julie J 1Charles Darwin University, Darwin, Northern Territory, - - 2014
We explored with Aboriginal adults living in a remote Australian community the social context of food choice and factors perceived to shape food choice. An ethnographic approach of prolonged community engagement over 3 years was augmented by interviews. Our findings revealed that knowledge, health, and resources supporting food choice were ...
Lancellotti Enrico E Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy, - - 2014
For the first time, arbutoid mycorrhizas established between Tuber borchii and Arbutus unedo were described. Analyzed mycorrhizas were from one T. borchii natural truffle ground, dominated by Pinus pinea, as well as synthesized in greenhouse conditions. A. unedo mycorrhizas presented some typical characteristics of ectomycorrhizas of T. borchii. However, as ...
Raman Sujatha S Institute for Science & Society (ISS), School of Sociology & Social Policy, University of Nottingham, Nottingham NG7 2RD, United - - 2014
This paper aims to identify the lessons that should be learnt from how biofuels have been envisioned from the aftermath of the oil shocks of the 1970s to the present, and how these visions compare with biofuel production networks emerging in the 2000s. Working at the interface of sustainable innovation ...
Shannon Jerry J Dept. of Geography, University of Georgia, 210 Field St., Rm. 204, Athens, GA 30602, USA. Electronic address: - - 2014
Current GIS based research on food access has focused primarily on the proximity of food sources to places of residence in low-income communities, with relatively little attention given to actual practices of food procurement. This project addresses this issue by using dasymetric mapping techniques to develop fine scale estimates of ...
Ouhtit Allal A Department of Genetics, College of Medicine and Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman. Electronic address: - - 2014
With recent rapid progress in technology and advancing lifestyle associated with modernization, individuals are consuming increasing quantities of unhealthy food, a major risk factor for the onset of a variety of diseases. In particular, fried potato chips (FPCs), are the most commonly consumed snack, especially by children. However, research in ...
Barak Sheweta S Department of Dairy and Food Technology Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, - - 2014
Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ...
Abeliotis Konstadinos K Department of Home Economics and Ecology, Harokopio University, Athens, - - 2014
Food waste is a waste stream with serious economic, environmental and social implications. The emphasis of the reported research is on the food waste generated by households in Greece. A structured questionnaire was utilised in order to identify the attitudes of the respondents and investigate the prevalence of certain behavioural ...
Fukuoka Yoshimi Y University of California, San Francisco, California, USA (Dr Fukuoka, Ms Bonnet, Dr - - 2014
PurposeThe purpose of the study was to explore and understand knowledge and attitudes about food, diet, and weight control, focusing on barriers and motivators to reduce risk of developing type 2 diabetes.MethodsSix focus groups were conducted in May and June 2010. The groups were stratified by sex. A total of ...
Arden Madelynne A MA Department of Psychology, Sociology and Politics, Sheffield Hallam University, Sheffield, S10 2BP, - - 2014
Baby-led weaning (BLW) is an approach to introducing solid foods that relies on the presence of self-feeding skills and is increasing in popularity in the UK and New Zealand. This study aimed to investigate the reported experiences and feelings of mothers using a BLW approach in order to better understand ...
Giosafatto C Valeria L CV Department of Chemical Sciences, University of Naples "Federico II", Via Cinthia, 80126 Naples, - - 2014
The growing social and economic consequences of pollution derived from plastics are focusing attention on the need to produce novel bioprocesses for enhancing food shelf-life. As a consequence, in recent years the use of edible films for food packaging is generating a huge scientific interest. In this work we report ...
McLennan Matthew R MR Faculty of Humanities and Social Sciences, Anthropology Centre for Conservation, Environment and Development, Oxford Brookes University, Gipsy Lane Campus, Oxford, OX3 0BP, UK, - - 2014
Insects are a nutritious food source for many primates. In chimpanzees, insectivory is most prevalent among communities that manufacture tools to harvest social insects, particularly ants and termites. In contrast to other long-term study sites, chimpanzees (Pan troglodytes schweinfurthii) in Budongo Forest and Kibale National Park, Uganda, rarely eat insects ...
Boer Joop de JD Institute for Environmental Studies, VU University, Amsterdam, The Netherlands. Electronic address: - - 2014
Adapting Western meat consumption to health and sustainability challenges requires an overall reduction of industrially produced animal proteins plus a partial replacement by plant proteins. Combining insights on food, environment, and consumers, this paper aims to explore change strategies that may help to meet these challenges, such as promoting smaller ...
Falk Joachim J Department of Evolutionary Biology, Institute of Zoology, Johannes Gutenberg University of Mainz, Mainz, - - 2014
Abstract The evolutionary transition from solitary to social life is driven by direct and indirect fitness benefits of social interactions. Understanding the conditions promoting the early evolution of social life therefore requires identification of these benefits in nonderived social systems, such as animal families where offspring are mobile and able ...
Patel Bhavesh B - - 2014
Spray drying always remains as an energetic field of innovation in pharmaceutical, food and flavor industry since last couple of decades. The current communication embodies an in-depth application of spray drying in pulmonary drug delivery for production of uniform and respirable size particles suitable for nebulizers, dry powder inhalers (DPI) ...
Ginex Tiziana T a Department of Food Science, Laboratory of Molecular Modelling , University of Parma , Parma , - - 2014
A crucial limit to in silico preliminary toxicological evaluations in the "food safety" area is the lack of a specific, efficient and available free dataset of 3D small molecules. In this direction, we present the first version of FADB (Food Additives Data Base), a suitable and freely available food additives ...
Bánáti Diána D Central Food Research Institute, Hungary, Former Chair of the European Food Safety - - 2014
Food safety has been a growing concern among EU citizens over the last decades. Despite the fact that food has never been safer, consumers are considerably uncertain and increasingly critical about the safety of their food. The introduction of new principles, such as the primary responsibility of producers, traceability, risk ...
Dormont L L Centre d'Ecologie Fonctionnelle et Evolutive (CEFE), UMR 5175 CNRS, 1919 Route de Mende, 34293 Montpellier, France. Electronic address: - - 2014
Polymorphism of floral signals, such as colour and odour, is widespread in flowering plants and often considered to be adaptive, reflecting various pollinator preferences for particular floral traits. Several authors have recently hypothesized that particular associations exist between floral colour and scent, which would result from shared biochemistry between these ...
Peters Jacqueline J School of Health Sciences, Sansom Institute for Health Research, University of South Australia. Electronic address: - - 2014
Despite recommended dietary guidelines, recent population surveys have recorded low fruit and vegetable and high non-core food consumption by Australian children. Young children rely on parents or primary carers to provide their diets; therefore pre-school age is an optimal time to promote and encourage healthy child eating behaviours. Identified contributing ...
Biro Peter A PA Centre for Integrative Ecology, School of Life and Environmental Science, Deakin University, 75 Pigdons Rd, Geelong, Victoria, 3216, - - 2014
1.The evolutionary causes of consistent individual differences in behavior are currently a source of debate. A recent hypothesis suggests that consistent individual differences in life-history productivity (growth and/or fecundity) may covary with behavioral traits that contribute to growth-mortality trade-offs, such as risk-proneness (boldness) and foraging activity (voraciousness). It remains unclear, ...
Zizza Claire A CA Department of Nutrition, Dietetics, and Hospitality Management, 101 PSB, Auburn, AL 36849-5605, US. Electronic address: - - 2014
An underlying factor contributing to a lack of consensus in the scientific literature regarding the health effects of snacking may be the diversity of study populations. In fact, the influence of snacking likely varies with different target populations. Accordingly, the purpose of this paper is to demonstrate that snacking may ...
Giavasis Ioannis I Technological Educational Institute (TEI) of Thessaly, Department of Food Technology, Lab of Food Microbiology and Biotechnology, End of N. Temponera Street, 43100 Karditsa, Greece. Electronic address: - - 2014
Fungal bioactive polysaccharides deriving mainly from the Basidiomycetes family (and some from the Ascomycetes) and medicinal mushrooms have been well known and widely used in far Asia as part of traditional diet and medicine, and in the last decades have been the core of intense research for the understanding and ...
Lennartsson Patrik R PR Swedish Centre for Resource Recovery, University of Borås, SE 501 90 Borås, - - 2014
Lignocellulosic ethanol has obstacles in the investment costs and uncertainties in the process. One solution is to integrate it with the running dry mills of ethanol from grains. However, the economy of these mills, which dominate the world market, are dependent on their by-products DDGS (Distiller's Dried Grains and Solubles), ...
Millan Sango David D Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida, MSD, 2080, - - 2014
Ultrasound requires high power and longer treatment times to inactivate microorganisms when compared to ultrasound combined with other technologies. Previous reports have shown that the effectiveness of ultrasound as a decontamination technology can be increased by combining it with another treatment such as pressure, heat and antimicrobial solutions. Assisted ultrasound, ...
Hattersley S S UK Food Standards Agency, London, - - 2014
Food allergy is a relatively recent newcomer to the ranks of food safety issues, only being effectively recognised as such in the last 25 to 30 years. This recognition, allied with the near impossibility of avoiding the unintended presence of small, yet potentially dangerous residues of allergenic constituents, brought with ...
Berit Hippe - - 2014
Food intolerances are an increasing global health problem. Interactions between genetics and environmental changes such as microbial- and stress factors remain poorly understood. Whereas the analyses of IgE mediated allergic responses is based on solid concepts, the roles of microbiota, gut permeability, and IgG antibodies remain widely unclear and are ...
Kaur Varinder V Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Punjab, - - 2014
Microbial exopolysaccharides are the high molecular weight, environment friendly valuable natural polymer, having its applications in diverse areas like, food industry, pharmaceutical industry, cement systems and cosmetics industries, etc. Welan gum, a microbial product holds an important place among the exopolysaccharides due to its novel properties and potential applications. The ...
Roduit Caroline C University of Zurich, Children's Hospital, and Christine Kühne-Center for Allergy Research and Education, Zurich. Electronic address: - - 2014
The role of dietary factors in the development of allergies is a topic of debate, especially the potential associations between infant feeding practices and allergic diseases. Previously, we reported that increased food diversity introduced during the first year of life reduced the risk of atopic dermatitis. In this study we ...
Gardea-Torresdey Jorge L - - 2014
Engineered nanomaterials (ENMs) are released into the environment with unknown implications in the food chain. Recent findings demonstrate that ENMs may accumulate and/or increase concentrations of the component metal or carbon nanomaterials in the fruits/grains of agricultural crops, have detrimental or beneficial effects on the agronomic traits, yield, and productivity ...
Bution Murillo L ML Laboratory of Bioflavors, Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP , Campinas , - - 2014
Abstract Throughout human history, natural products have been the basis for the discovery and development of therapeutics, cosmetic and food compounds used in industry. Many compounds found in natural organisms are rather difficult to chemically synthesize and to extract in large amounts, and in this respect, genetic and metabolic engineering ...
Milani Jafar J Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, - - 2014
The mycotoxins that generally occur in cereals and other products are not completely destroyed during food processing operations and can contaminate finished processed foods. The mycotoxins most usually associated with cereal grains are aflatoxins, ochratoxins, deoxynivalenol, zearalenone and fumonisins. The various food processes that may have effects on mycotoxins include ...
Webster Jacqui - - 2014
There is broad consensus that diets high in salt are bad for health and that reducing salt intake is a cost-effective strategy for preventing chronic diseases. The World Health Organization has been supporting the development of salt reduction strategies in the Pacific Islands where salt intakes are thought to be ...
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