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Dahiya Pradeep K PK a Center of Food Science and Technology and Department of Foods and Nutrition , CCS Haryana Agricultural University , Hisar , Haryana , - - 2014
Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were associated with unhealthiness, expensiveness and sensory liking. Another group consisted of split dhals ...
La Vieille Sébastien S Director General's Office, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, ON K1A 0K9, Canada. - - 2014
Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely ...
Du Ran R Institute of Nuclear and New Energy Technology, Tsinghua University, Beijing, - - 2014
The rising demand for bioethanol, the most common alternative to petroleum-derived fuel used worldwide, has encouraged a feedstock shift to non-food crops to reduce the competition for resources between food and energy production. Sweet sorghum has become one of the most promising non-food energy crops because of its high output ...
Yap Hui-Yeng Yeannie HY 1. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, - - 2014
The Lignosus is a genus of fungi that have useful medicinal properties. In Southeast Asia, three species of Lignosus (locally known collectively as Tiger milk mushrooms) have been reported including L. tigris, L. rhinocerotis, and L. cameronensis. All three have been used as important medicinal mushrooms by the natives of ...
Moldovan Bianca B "Babeş-Bolyai" University, Faculty of Chemistry and Chemical Engineering, 11, Arany Janos Str., 400028 Cluj-Napoca, Romania. - - 2014
Cornelian cherry (Cornus mas L.) fruits are known for their significant amounts of anthocyanins which can be used as natural food colorants. The storage stability of anthocyanins from these fruit extracts, at different temperatures (2 °C, 25 °C and 75 °C), pH 3.02, in the presence of two of the ...
Giomaro Giovanna G Dipartimento di Scienze della Terra, della Vita e dell'Ambiente, Università degli Studi di Urbino "Carlo Bo", Via Bramante 28, 61029 Urbino, PU, - - 2014
Apples are an important source of polyphenols in the human diet and the consumption of this fruit has been linked to the prevention of degenerative diseases. CATECHINS, PROCYANIDINS, HYDROXYCINNAMIC ACIDS, FLAVONOL GLYCOSIDES, DIHYDROCHALCONE GLYCOSIDES AND ONE ANTHOCYANIN: cyanidin-3-O-galactoside, were identified both in the peel and pulp. Procyanidins, catechins and flavonols ...
Chelule Paul K PK School of Public Health, University of Limpopo (Medunsa Campus), South - - 2014
Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage. This study aimed to assess the caregivers' awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. A qualitative ...
Sugimoto Takashi T Department of Health Technology Assessment and Public Policy, Graduate School of Public Policy, The University of Tokyo, Bunkyo, Tokyo, - - 2014
Disaster-related concerns by sub-populations have not been clarified after the great East Japan earthquake and the Fukushima nuclear power plant incidents. This paper assesses who was concerned about radiation, food safety, and natural disasters among the general population in order to buffer such concerns effectively. The hypothesis that women, parents, ...
Li Kathleen Y KY University of California, San Francisco, School of Medicine, Research Fellow, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, Box 1077, New York, NY 10029. E-mail: Kathleen.li@mountsinai.org or - - 2014
In 2008, the New York City (NYC) health department licensed special mobile produce vendors (Green Carts) to increase access to fruits and vegetables in neighborhoods with the lowest reported fruit and vegetable consumption and the highest obesity rates. Because economic incentives may push vendors to locate in more trafficked, less ...
Shariatinajafabadi Mitra M Faculty of Geo-Information Science and Earth Observation (ITC), University of Twente, Enschede, The - - 2014
Many migrating herbivores rely on plant biomass to fuel their life cycles and have adapted to following changes in plant quality through time. The green wave hypothesis predicts that herbivorous waterfowl will follow the wave of food availability and quality during their spring migration. However, testing this hypothesis is hampered ...
Yang Baoru - - 2013
Abstract Fruits of emblic leafflower have been used as food and traditional medicine in Asia. A wide range of biological activities have been shown in modern research suggesting potential of the fruits as healthy food and raw material for bioactive ingredients of food. Hydrolyzable tannins are among the major bioactive ...
Campos D D CBQF/Escola Superior Biotecnologia, Universidade Católica Portuguesa, Porto, - - 2013
Food contamination and spoilage is a problem causing growing concern. To avoid this, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination, and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja ...
Sadaf Ayesha A Department of Chemistry, Indian Institute of Technology, New Delhi 110016, - - 2013
De-oiled Jatropha curcas seed cake, a plentiful by-product of biodiesel industry was used as substrate for the production of a useful xylanase from Sporotrichum thermophile in solid state fermentation. Under the optimized conditions, 1025U xylanase/g (deoiled seed cake) was produced. The xylanase exhibited half life of 4h at 45°C and ...
Xiang Zuofu Z College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan, China; Key Lab of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing, - - 2013
Extractive foraging (EF) involves the exploitation of hidden or embedded foods, generally any food that is not visible to the naked eye. Therefore, EF is particularly important for survival in marginal habitats as it provides seasonal fallback foods in low food availability seasons. Although many studies consider primates' EF behavior ...
Costa Suzane Mota Marques SM Universidade Federal de Minas Gerais, Belo Horizonte, MG, - - 2013
To analyze the content of television food advertising on Brazilian 'free-to-air' broadcast stations during children's programming. This is a descriptive study which evaluated the content of food advertising between 08:00 a.m. and 06:00 p.m. on three Brazilian 'free-to-air' broadcast stations (A, B and C). Data collection was performed during 10 ...
Xu Suyun - - 2013
Micro-aeration is known to promote the activities of hydrolytic exo-enzymes and used as a strategy to improve the hydrolysis of particulate substrate. The effect of different micro-aeration rates, 0, 129, 258, and 387L-air/kg TS/d (denoted as LBR-AN, LBR-6h, LBR-3h and LBR-2h, respectively) on the solubilization of food waste was evaluated ...
Morlock Gertrud E GE Chair of Food Science, Institute of Nutritional Science, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany. Electronic address: - - 2013
Functional food for lactose-intolerant consumers and its global prevalence has created a large market for commercially available lactose-free food products. The simplest approach for detection and quantitation of lactose in lactose-free dairy products was developed. A one-step sample preparation was employed and the resulting 10% sample solution was directly subjected ...
Carrizo Daniel - - 2013
A formula including green tea extract (GTE) was developed as an active food packaging material. This formula was molded to obtain an independent component/device with antioxidant properties, that could be easily coupled to industrial degassing valves for food packaging in special cases. GTE components (i.e., gallic acid, catechins and caffeine) ...
Wong Dana E - - 2013
Active packaging, in which active agents are embedded into or on the surface of food packaging materials, can enhance the nutritive value, economics, and stability of food, as well as enable in-package processing. In one embodiment of active food packaging, lactase was covalently immobilized onto packaging films for in-package lactose ...
Bolarinwa Islamiyat F IF School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom; Department of Food Science & Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, - - 2014
Cyanogenic glycosides are a large group of secondary metabolites that are widely distributed in the plant kingdom, including many plants that are commonly consumed by humans. The diverse chemical nature of cyanogenic glycosides means that extraction and analysis of individual compounds can be difficult. In addition, degradation can be rapid ...
Lien Nanna - - 2013
The aim of this study was to explore subgroup effects by high and low socioeconomic position (SEP) of three previously conducted, effective European interventions. Reanalyses stratified by SEP were conducted by the research groups of each study. All studies were school-based: two multi-component interventions targeting intake of fat or fruit ...
Wang Chung-Yi - - 2013
The effects of fermentation by 2 food-grade bacteria (Bacillus subtilis and Lactobacillus plantarum) on antioxidant activities and the contents of phenolics and flavonoids in 4 cereals (specifically adlay, chestnut, lotus seed, and walnut) were determined and compared with those of their non-fermented counterparts. Results showed that antioxidant properties observed in ...
Tobin Brian D BD School of Food and Nutritional Sciences, University College Cork, - - 2014
The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages ...
Berenjian Aydin - - 2013
A nutritional food rich in menaquinone-7 has a potential in preventing osteoporosis and cardiovascular diseases. The static fermentation of Bacillus subtilis natto is widely regarded as an optimum process for menaquinone-7 production. The major issues for the bulk production of menaquinone-7 are the low fermentation yield, biofilm formation and the ...
Durante Miriana - - 2014
In this work a process for obtaining high vitamin E and carotenoid yields by supercritical carbon dioxide (SC-CO2) extraction from pumpkin (Cucurbita moschata Duch.) is described. The results show that the use of a vacuum oven-dried [residual moisture (∼8%)] and milled (70mesh sieve) pumpkin flesh matrix increased SC-CO2 extraction yields ...
Bianco Armandodoriano - - 2013
The purity of solvents used in medical, herbal and food products is an essential prerequisite. This communication is focused on the possible occurrence of phthalates contaminant derived from the utilisation of plastic containers for solvents instead of glass containers. The contamination must be detected also in the derived marketed extracts, ...
De Mey Eveline - - 2013
Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of food products. Moreover, biogenic amines can function as precursors for the formation of carcinogenic N-nitrosamines when nitrite is present. To estimate the food safety of the dry fermented sausages available on the Belgian market, ...
Emrich Teri E - - 2013
Concern has been raised that the coexistence of multiple front-of-pack (FOP) nutrition rating systems in a marketplace may mislead consumers into believing that a specific food with a FOP is 'healthier' than foods without the symbol. Eleven summary indicator FOP systems are in use in Canada, including one non-profit developed ...
Regueiro Jorge J a Nutrition and Bromatology Group, Department of Analytical and Food Chemistry; Food Science and Technology Faculty , University of Vigo - Ourense Campus , E-32004 , Ourense , - - 2013
Abstract Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can ...
Starzyńska-Janiszewska Anna - - 2013
Tempeh is a traditional Indonesian food of high nutritional quality, obtained due to fungal fermentation of dehulled, soaked and cooked legumes. The aim of the research was to study the effect of Lactobacillus plantarum DSM 20174 activity on selected parameters of tempeh made from unhulled seeds of common bean (Phaseolus ...
Ross Alastair B - - 2014
Betaine and its precursor choline are important components of one-carbon metabolism, remethylating homocysteine into methionine and providing methyl groups for DNA methylation. Cereals are the main source of betaine in the diet, though there is little literature available on the content of betaine in cereal products, nor on betaine intake ...
Neta Nair S NS a IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar , 4710-057 , Braga , - - 2013
ABSTRACT Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de novo enzymes has seen a ...
Zhang Liang - - 2013
Monascus pigments, which are produced by various species of Monascus, often have been used as a natural colourant and as traditional natural food additives, especially in Southern China, Japan and Southeastern Asia. The limitation of wide using Monascus pigment is attributed to one of its secondary metabolites named citrinin. The ...
Ezhilarasi P N - - 2013
(-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in food stuffs. Hence, Garcinia cowa fruit extract was ...
Torres Ednildo Andrade - - 2013
In Brazil, and mainly in the State of Bahia, crude vegetable oils are widely used in the preparation of food. Street stalls, restaurants and canteens make a great use of palm oil and soybean oil. There is also some use of castor oil, which is widely cultivated in the Sertão ...
Lampila Lucina E - - 2013
Food-grade phosphates are used in the production of foods to function as buffers, sequestrants, acidulants, bases, flavors, cryoprotectants, gel accelerants, dispersants, nutrients, precipitants, and as free-flow (anticaking) or ion-exchange agents. The actions of phosphates affect the chemical leavening of cakes, cookies, pancakes, muffins, and doughnuts; the even melt of processed ...
Lin Sen - - 2014
Our previous work exhibited Aspergillus awamori fermentation of the litchi pericarp increased significantly antioxidant activity and DNA protection effect. In this present study, the litchi pericarp and its aqueous-organic extracted residues were fermented by A. awamori in order to elucidate the enhanced beneficial effects. The study identified that rutin which ...
Patel Shreena S SS Department of Pediatrics, Baylor College of Medicine, Houston, TX 77030, USA. - - 2013
The use of herbal products has increased significantly in recent years. Because these products are not subject to regulation by the Food and Drug Administration and are often used without supervision by a healthcare provider, the indication for and consumption of these supplements is quite variable. Moreover, their use is ...
Zannini Emanuele - - 2013
The growing interest of governments and industry in developing healthy and natural alternative foods and beverages which will fulfil the consumer drive towards a healthy lifestyle and clean-label, natural diet has led to an increase into traditional lactic acid bacteria fermentation research. In particular, this research aims to address the ...
Luxford Emily - - 2013
To evaluate ease of use and compliance with dietary modification in the treatment of vertigo in patients with Ménière's disease. Mailed patient retrospective questionnaire and chart review. Tertiary referral neurotologic private practice. 136 patients with Ménière's who returned a mailed questionnaire. Mean age at first clinic visit was 53 years, ...
Hay Iain D - - 2013
Alginate is an important polysaccharide used widely in the food, textile, printing and pharmaceutical industries for its viscosifying, and gelling properties. All commercially produced alginates are isolated from farmed brown seaweeds. These algal alginates suffer from heterogeneity in composition and material properties. Here, we will discuss alginates produced by bacteria; ...
Rao Qinchun - - 2013
Quality loss in intermediate-moisture foods (IMF) such as high protein nutrition bars (HPNB) in the form of hardening, non-enzymatic browning, and free amino group loss is a general concern for the manufacturers. In order to measure the extent of quality loss over time in terms of these negative attributes, through ...
Jiang Jingjing - - 2013
Biofunctionalized graphene-gold nanoparticle (AuNP) hybrids were prepared using a facile approach of in situ growth, with homogeneous distribution of AuNPs on the graphene nanosheets. Hemoglobin (Hb) was immobilized on the graphene-AuNP composites to fabricate biosensors for determination of nitrite (NO2(-)). A pair of well-defined redox peaks was observed for Hb ...
Wan Shungang - - 2013
The performance of municipal organic solid waste anaerobic digestion was investigated using a single-stage bioreactor, and the microbial community structures were characterized during the digestion. The results showed that the biogas and methane production rates were 592.4 and 370.1L/kg with volatile solid added at the ratio of 2:1:1 for food ...
Lindsay Sophie - - 2013
To investigate the alcohol, gambling, and unhealthy food marketing strategies during a nationally televised, free to air, sporting series in Australia.Methods/approach: Using the Australian National Rugby League 2012 State of Origin three-game series, we conducted a mixed methods content analysis of the frequency, duration, placement and content of advertising strategies, ...
Sáyago-Ayerdi Sonia G - - 2013
Dietary fiber and antioxidant compounds are widely used as functional ingredients. The market in this field is competitive and the search of new types and quality ingredients for the food industry is on rise. The aim of this study was to evaluate the composition and antioxidant activity in by-products generated ...
Guan Yongguang - - 2014
Supercritical carbon dioxide fluid extraction was used to extract 5-hydroxymethyl-2-furfural from caramel colour (solid content was about 75%). The procedure was carried out by response surface methodology using a quadratic polynomial model. Extraction pressure, time, temperature and ethanol content were selected as the independent variables. Conditions to obtain the highest ...
Omoruyi Iyekhoetin Matthew - - 2013
Processed and packaged food items as well as ready-to-eat snacks are neglected and poorly characterised sources of human exposure to endocrine-disrupting chemicals (EDCs). In this study we investigated the presence of xenoestrogens in commercially processed and packaged Finnish foods, arising from substances deliberately added or inadvertently contaminating the food, substances ...
Liu Xinyuan - - 2013
Batch experiments were conducted to produce hydrogen and methane from waste activated sludge and food waste by two-stage mesophilic fermentation. Hydrogen and methane production, energy yield, soluble organic matters, volatile solid removal efficiency and carbon footprint were investigated during two-stage digestion at various food waste proportions. The highest energy yield ...
Browne James D - - 2013
This paper examines the rate of degradation of food waste in a leach bed reactor (LBR) under four different operating conditions. The effects of leachate recirculation at a low and high flow rate are examined with and without connection to an upflow anaerobic sludge blanket (UASB). Two dilution rates of ...
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