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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 ...
Huew Rasmia - - 2013
OBJECTIVE: There are few data on the dietary intake of children in Libya, and none on free sugars intake. The present study aimed to report the intake of macronutrients and eating habits of relevance to dental health in a group of Libyan schoolchildren and to investigate any gender differences for ...
Philippaerts An - - 2013
For over a century, catalytic hydrogenation of vegetable oils has been an important process in the food industry, but today, they have lost much of their former popularity, because of the detrimental trans fatty acids as side products. However, the design of novel hydrogenation catalysts and the development of new ...
Petruzzelli Annalisa - - 2013
A study was carried out to verify the appropriateness of the Hazard Analysis and Critical Control Point (HACCP) plan adopted in a school catering facility. To that end, the microbiological quality of foods, the correct implementation of special diets (lactose- and gluten-free) and the nutritional value of foods were assessed. ...
Liu Zhan-Ying - - 2013
A microbial-flocculants-producing (MBF-producing) bacterium, named TG-1, was isolated from waste water of a starch factory, and identified as Klebsiella sp. TG-1. The microbial flocculants (MBF) produced by TG-1, named as MBF-TG-1, was applied to defecating the strong basic trona suspension in the trona industry. After optimizing medium and culturing conditions ...
Boni Maria Rosaria - - 2013
The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H2 production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions ...
Czenze Zenon J - - 2013
For temperate endotherms (i.e., mammals and birds) energy costs are highest during winter but food availability is lowest and many mammals depend on hibernation as a result. Hibernation is made up of energy-saving torpor bouts [periods of controlled reduction in body temperature (T b)], which are interrupted by brief periodic ...
Gonçalves Karen M - - 2013
Lecitase Ultra was immobilized on Amberlites XAD2 and XAD4, through physical entrapping under conventional stirring or ultrasound irradiation, and characterized by standard techniques. The resulting immobilized biocatalysts were utilized in the valorization of an acidic food-derived residue from a palm oil refining process to produce monoacylglycerols from isopropylidene glycerol under ...
Zhang Cunsheng - - 2013
To avoid the inhibition from both of waste oil and high concentrations of cationic elements, anaerobic digestion of food waste in a dual solid-liquid (ADSL) system was examined in this present paper. Results from batch test indicated that a higher methane yield could be obtained in the ADSL system. The ...
Panzella Lucia - - 2013
Few literature data are available on the nutraceutical properties of little widespread local apple cultivars. Such lack of information prevents exploitation of these germplasms for genetic improvement of new cultivars and for the re-evaluation of local agricultural products, which may attract a large share of consumers oriented towards natural food ...
Takahama Umeo - - 2013
Adzuki bean is used to prepare many kinds of foods in east Asia, and the seed coat contains water-soluble anthocyanins, catechins, and flavonols. In the present study, ethyl acetate-soluble purplish pigments were isolated from adzuki bean. Pigments of soaked adzuki bean were extracted with 1% HCl in methanol. Ethyl acetate-soluble ...
Chen Rumei - - 2013
Corn seed is a major ingredient of animal feed worldwide. However, it contains phytate, a major phosphate storage form that is unavailable to monogastric animals like pigs and poultry. We report a transgenic corn with bioavailable phosphate, achieved by seed-specific overexpression of Aspergillus niger phytase, an enzyme catalyzing the release ...
Castrillón L - - 2013
The aim of the present research work was to boost biogas production from cattle manure (CM) by adding food waste (FW) and crude glycerin (Gly) from the biodiesel industry as co-substrates. For this purpose, different quantities of FW and Gly were added to CM and co-digested in an induced bed ...
Sonuga-Barke Edmund J S - - 2013
Nonpharmacological treatments are available for attention deficit hyperactivity disorder (ADHD), although their efficacy remains uncertain. The authors undertook meta-analyses of the efficacy of dietary (restricted elimination diets, artificial food color exclusions, and free fatty acid supplementation) and psychological (cognitive training, neurofeedback, and behavioral interventions) ADHD treatments. Using a common systematic ...
Gross Moshe - - 2013
Abstract Recent studies indicate that an oil extract from Salvia sclarea may provide clinical benefits in various pathological conditions. In comparison to extracts from other Salvia species, S. sclarea oil contains twice as much omega-3 fatty acids, which are involved in eicosanoid synthesis pathways, and has been found to contain ...
Pontieri Paola - - 2013
Wheat (Triticum spp. L.), rye (Secale cereal L.) and barley (Hordeum vulgare L.) seeds contain toxic peptides to celiac patients. Maize (Zea mays L.) and rice (Oryza sativa L.) are distant relatives of wheat as well as Sorghum (Sorghum bicolor (L.) Moench) and are known to be safe for celiacs. ...
Zhang Xiaowei - - 2013
The present study was conducted to test the hypothesis that a free radical was formed and mediated the formation of 3-monochloropropanediol (3-MCPD) fatty acid diesters, a group of food contaminants, from diacylglycerols at high temperature under a low moisture condition for the first time. The presence of free radicals in ...
Rodríguez-Pazo Noelia - - 2013
Coculture fermentations show advantages for producing food additives from agroindustrial wastes, considering that different specified microbial strains are combined to improve the consumption of mixed sugars obtained by hydrolysis. This technology dovetails with both the growing interest of consumers towards the use of natural food additives and with stricter legislations ...
Ruiz-Aceituno L - - 2013
BACKGROUND: Currently, disorders such as diabetes mellitus, obesity or atherosclerosis are recognized as major global health problems. The use of inositols for treating these illnesses has attracted considerable attention and their extraction from natural sources presents added value as they are considered bioactive ingredients in the food industry. Legumes are ...
Bai Jinhe - - 2013
BACKGROUND: Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have nutrients and phytonutrients that differ from pasteurized or processed juice. RESULTS: 'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized ...
León Janeen B - - 2013
OBJECTIVE: The objective of this study was to determine the prevalence of phosphorus-containing food additives in best-selling processed grocery products and to compare the phosphorus content of a subset of top-selling foods with and without phosphorus additives. DESIGN: The labels of 2394 best-selling branded grocery products in northeast Ohio were ...
Hugenholtz Jeroen - - 2013
The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used ...
Hernández-Moreno David - - 2013
This study presents a consumer and farmer safety evaluation on the use of four botanical pesticides in pepper berry crop protection. The pesticides evaluated include preparations from clove, tuba root, sweet flag and pyrethrum. Their safety evaluation was based on their active ingredients being eugenol, rotenone, β-asarone and pyrethrins, respectively. ...
Nguyen Binh Hai - - 2013
The selective detection of ultratrace amounts of aflatoxin M1 (AFM1) is extremely important for food safety since it is the most toxic mycotoxin class that is allowed to be present on cow milk with strictly low regulatory levels. In this work, Fe3O4 incorporated polyaniline (Fe3O4/PANi) film has been polymerized on ...
Tierney Michelle S - - 2013
An efficient, food-friendly process for the enrichment of macroalgal phlorotannins from solid-liquid extracts (SLE) of three brown macroalgae, namely Fucus spiralis Linnaeus, Pelvetia canaliculata (Linnaeus) Decaisne & Thuret and Ascophyllum nodosum (Linnaeus) Le Jolis, has been demonstrated. The initial utilisation of molecular weight cut-off (MWCO) dialysis generated fractions of low ...
Lorenzini R - - 2013
Mineral oil hydrocarbons present in printing inks and recycled paper migrate from paper-based food packaging to foods primarily through the gas phase. Migration from two commercial products packed in recycled paperboard, i.e. muesli and egg pasta, was monitored up to the end of their shelf life (1 year) to study ...
Bolhuis Dieuwerke P - - 2013
A number of studies have shown that bite and sip sizes influence the amount of food intake. Consuming with small sips instead of large sips means relatively more sips for the same amount of food to be consumed; people may believe that intake is higher which leads to faster satiation. ...
Alen Francisco - - 2013
Ghrelin is an endogenous regulator of energy homeostasis synthesized by the stomach to stimulate appetite and positive energy balance. Similarly, the endocannabinoid system is part of our internal machinery controlling food intake and energy expenditure. Both peripheral and central mechanisms regulate CB1-mediated control of food intake and a functional relationship ...
Tanner Gregory J - - 2013
Coeliacs require a life-long gluten-free diet supported by accurate measurement of gluten (hordein) in gluten-free food. The gluten-free food industry, with a value in excess of $6 billion in 2011, currently depends on two ELISA protocols calibrated against standards that may not be representative of the sample being assayed. The ...
Deng Gui-Fang - - 2013
The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food ...
Contesini Fabiano Jares - - 2013
Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose ...
Sheffer Megan A - - 2013
Abstract Purpose. To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. Design. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ...
Koppel Kadri - - 2013
The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was ...
Haq Muhammad Ziaul - - 2013
Crude methanolic extracts of selected legumes namely, black gram (Vigna mungo L.), green gram (Vigna radiata (L.) R. Wilczek ), soybean (Glycine max (L.) Merr.) and lentil (Lens culinaris Medik.) were investigated for anti-inflammatory effects, using COX-2 producing PGE(2) inhibitory assay. Percentage inhibition observed was 73.93, 79.84, 92.17 and 74.47 ...
Liang Chih-Hung - - 2013
The culinary-medicinal king oyster mushroom Pleurotus eryngii is known to contain ergothioneine, and its products, including fruiting bodies, mycelia, and solid-state fermented products (adlay and buckwheat), were prepared to study their antioxidant properties. Fruiting bodies, regular and Hi-Ergo mycelia, and fermented products contained 2.05, 1.68, 5.76, 0.79-0.80 mg/g of ergothioneine, ...
Lyles Courtney R - - 2013
Free meals often serve as a primary food source for adults living in poverty, particularly the homeless. We conducted a nutritional analysis of 22 meals from 6 free meal sites in San Francisco to determine macronutrient and micronutrient content. Meals provided too little fiber and too much fat but appropriate ...
Griffiths M W - - 2013
Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and ...
Bussmann Rainer W - - 2013
Noni has been used in traditional medicine and as food for thousands of years. While the fruits serve as food and internal medicine, leaves were traditionally used only topically. In recent years, concern regarding the possible content of anthraquinones in noni has led to scrutiny by the European Food Safety ...
Mitropoulou Gregoria G Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, - - 2013
Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food ...
Bradley Arthur A Solar Physics Corporation, P.O. Box 548, Locust Valley, NY 11560, - - 2013
Polyphenols are among the most valuable and widely studied food components. In the laboratory, they are readily extractable with aqueous alcohol. An aliquot rapidly decolorizes a measured portion of ABTS, a stable deep blue radical ion. The semilog plot of light absorption versus time is typically a straight line, and ...
Meersman Esther E Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Leuven, Belgium ; Laboratory for Systems Biology, Vlaams Instituut voor Biotechnologie (VIB), Leuven, - - 2013
The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis ...
Mangalam Madhur M Biopsychology Laboratory, University of Mysore, Mysore, - - 2013
Non-human primate populations, other than responding appropriately to naturally occurring challenges, also need to cope with anthropogenic factors such as environmental pollution, resource depletion, and habitat destruction. Populations and individuals are likely to show considerable variations in food extraction abilities, with some populations and individuals more efficient than others at exploiting a ...
- - 2013
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and a food contaminant with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general ...
Kovács K L - - 2013
Biogas production technologies commonly involve the use of natural anaerobic consortia of microbes. The objective of this study was to elucidate the importance of hydrogen in this complex microbial food chain. Novel laboratory biogas reactor prototypes were designed and constructed. The fates of pure hydrogen-producing cultures of and were followed ...
Ortega S - - 2012
The enzymatic method for synthesising polyglycerol polyricinoleate (PGPR), a food additive named E-476, was successfully carried out in the presence of immobilised Rhizopus oryzae lipase in a solvent-free medium. The great advantage of using the commercial preparation of R. oryzae lipase is that it is ten times cheaper than the ...
Patterson Tim - - 2012
Environmental burdens for the production and utilisation of biomethane vehicle fuel or a biohydrogen/biomethane blend produced from food waste or wheat feed, based on data from two different laboratory experiments, have been compared. For food waste treated by batch processes the two stage system gave high hydrogen yields (84.2l H(2)kg(-1) ...
Liu Chien-Hung - - 2012
In this work, Chlorella vulgaris ESP6 was used to assimilate the soluble metabolites in the hydrogen fermentation broth of Clostridium butyricum CGS5 to obtain valuable microalgae biomass. The results show that C. vulgaris ESP6 could grow on the 4-fold diluted dark fermentation broth. Acetate was efficiently utilized during the growth ...
Loi Barbara - - 2012
Different lines of experimental evidence indicate that treatment with extracts from and derivatives of Phaseolus vulgaris reduces intake of food, including highly palatable foods and beverages, in rats. The present study was designed to extend to mice these lines of evidence. To this end, CD1 mice were treated acutely with ...
Tong Haibin - - 2012
Tricholoma matsutake, a high-class edible mushroom in China, has been regarded as famous foods and biopharmaceutical materials with a great deal of interest. In the previous investigations, researchers believe the water-soluble polysaccharide β-glucan is the major active component of T. matsutake, which displays various biological activities. In the present study, ...
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