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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 ...
Lopes Fernanda Cortez - - 2013
The search for new sources of natural pigments has increased, mainly because of the toxic effects caused by synthetic dyes used in food, pharmaceutical, textile, and cosmetic industries. Fungi provide a readily available alternative source of natural pigments. In this context, the fungi Penicillium chrysogenum IFL1 and IFL2, Fusarium graminearum ...
Hsu Bo Yang - - 2013
Ginseng and lingzhi (Ganoderma lucidum) both are valuable traditional Chinese medicines and have been extensively utilised in functional foods and traditional medicines in many Asian countries. However, massive quantity of ginseng residue is produced after extraction of ginseng which still contains a lot of bioactive compounds such as ginsenosides. The ...
Jard G - - 2013
Macroalgae are biomass resources that represent a valuable feedstock to be used entirely for human consumption or for food additives after some extractions (mainly colloids) and/or for energy production. In order to better develop the algal sector, it is important to determine the capacity of macroalgae to produce these added-values ...
Dorđević T M - - 2013
In this study, the dissipation of pirimiphos-methyl during wheat fermentation by Lactobacillus plantarum was investigated. Sample preparation for GC/MS detection of pirimiphos-methyl residues from fermented wheat substrate was carried out by two steps: extraction with 25 mL of methanol : acetone = 1 : 1 solvent mix for 30 min, followed by clean-up procedure through a glass column ...
Koch Wojciech - - 2013
Flavonoids, substances present in foods of plant origin, play an important role in many metabolic processes. Numerous properties of these substances were described, including their anti-allergic, antitumor and antioxidant properties. Therefore, an increased intake of these nutrients may play a beneficial role in human health. The aim of the presented ...
Khardenavis Anshuman Arun AA Environmental Genomics Division, CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nehru Marg, Nagpur 440020, India. - - 2013
A hybrid anaerobic solid-liquid system was used for anaerobic digestion of organic fraction of municipal solid waste (OFMSW) consisting of mixed food + fruit waste and vegetable waste. Hydrolysis and acidogenesis potential of the above wastes were evaluated with the aim of producing value-added products in the form of volatile ...
Moses Vivian V Division of Nutritional Sciences; King's College; London, UK; PG Economics; Dorchester, - - 2013
The rapid global development of agricultural production systems using seeds derived from genetic modification (GM) has been paralleled by the growth of attempts to keep at least a part of the world's agriculture and food as free from GM-crops and their products as possible. The ideal for some proponents of ...
Roopchand Diana E - - 2013
Cranberry pomace is a byproduct of cranberry processing and is comprised of seeds, skins and stems of the cranberry fruit. While cranberry pomace contains beneficial polyphenols, including proanthocyanidins and anthocyanins, it is not a palatable source of these compounds and is typically discarded. In this study, we have developed and ...
Wang He - - 2013
Lactulose, a synthetic ketose disaccharide, has been widely used in food and pharmaceutical industries as prebiotic food additives and drugs against constipation and hepatic encephalopathy. Lactulose has, so far, been produced chemically using lactose on a commercial scale. The key problems associated with such chemical process are the cost of ...
Bartkiene Elena - - 2013
Abstract The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower ...
Salmerón Ivan - - 2013
Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attention within the functional foods industry. The microorganisms used in such products have complex enzyme systems through which they generate diverse metabolites (volatile and non-volatile) that provide significant ...
Auten Ashley A AA PharmD - - 2013
The interaction between grapefruit-containing beverages and immunosuppressants is not well defined in the literature. This study was conducted to investigate possible sources of grapefruit juice or grapefruit extract in common US-manufactured beverages. The goal was to identify those products that might serve as hidden sources of dietary grapefruit intake, increasing ...
Eom Sung-Hwan - - 2013
In this study, fermentation broth of Eisenia bicyclis with Candia utilis YM-1 exhibited enhanced antimicrobial activity against methicillin-resistant Staphylococcus aureus (MRSA) and food-borne pathogenic bacteria. To perform a more detailed investigation on the antibacterial activity, the fermented broth of E. bicyclis was extracted with methanol and further fractionated with organic ...
Carberry Peter S - - 2013
Global food security requires eco-efficient agriculture to produce the required food and fiber products concomitant with ecologically efficient use of resources. This eco-efficiency concept is used to diagnose the state of agricultural production in China (irrigated wheat-maize double-cropping systems), Zimbabwe (rainfed maize systems), and Australia (rainfed wheat systems). More than ...
Postles Jennifer - - 2013
Acrylamide is a probable human carcinogen that forms in plant-derived foods when free asparagine and reducing sugars react at high temperatures. The identification of rye varieties with low acrylamide-forming potential or agronomic conditions that produce raw material with low acrylamide precursor concentrations would reduce the acrylamide formed in baked rye ...
Galaj Ewa - - 2013
RATIONALE: Heroin users report reward deficits as well as reward enhancements (to drug stimuli). To better understand the causal relation between chronic heroin and alterations in natural reward processing, we used experimental techniques in animal models. METHODS: Separate groups of rats were trained in several food reward paradigms: conditioned place ...
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