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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, ...
Allen Craig P - - 2012
RATIONALE: The interaction between repeated cocaine exposure and food restriction on sensitization to the stimulatory effects of cocaine has not been characterized. OBJECTIVES: To compare cocaine sensitization in rats free fed and food restricted, and begin to explore the role of the stress-responsive dynorphin/kappa opioid system. METHODS: Male rats were ...
Harrold J A - - 2012
The impact of two commercially available products, a patented herb extract Yerbe Maté, Guarana and Damiana (YGD) formulation and an inulin-based soluble fermentable fibre (SFF), alone or in combination, on appetite and food intake were studied for the first time in a double blind, placebo-controlled, cross-over design. 58 normal to ...
Andrade Paula B - - 2013
Bioactive compounds present in ethanolic extracts from 18 macroalgae of the Portuguese coast were analysed by gas chromatography-mass spectrometry (GC-MS), leading to the characterization of 14 compounds: proline, phloroglucinol, mannitol, 8 fatty acids and 3 sterols. A dose-dependent response against enzymes with biological significance (α-glucosidase, acetylcholinesterase and butyrylcholinesterase) and free ...
Satish Kumar R - - 2012
This review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material. Fermented foods such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua were reported to ...
Davidov-Pardo G - - 2012
  The aim of this study was to understand sensory and instrumental similarities and differences among an array of cookies made with bulk and microencapsulated grape seed extract (GSE) and then to determine how these differences impact consumer acceptance. Total of 4 types of cookies (control, enriched with bulk GSE, ...
Lee K H - - 2012
This study examines the effects of household detergent on anaerobic methane fermentation of wastewater from food waste disposers (FWDs). Anaerobic toxicity assay (ATA) demonstrated that methane production substantially decreased at a higher detergent concentration. The Gompertz three-parameter model fitted well with the ATA results, and both the extent of methane ...
Goldner María Cristina - - 2012
The aim of this study was to investigate the acceptability of varied food menus, preferred by children of 11-14 years located at Puna (3,500 m.a.s.l.), in young urban people. The children drew "the preferred menu" which showed that the consumption of vegetables as a main course was comfortable when it ...
Cueva Carolina - - 2012
With the aim of investigating the potential of flavan-3-ols to influence the growth of intestinal bacterial groups, we have carried out the in vitro fermentation, with human faecal microbiota, of two purified fractions from grape seed extract (GSE): GSE-M (70% monomers and 28% procyanidins) and GSE-O (21% monomers and 78 ...
Moretti Massimo - - 2013
The chemical composition, the antiradical properties of Dendrobium speciosum (Orchidaceae) leaves and stem extracts have been studied. Furthermore, in view of the use of this orchid as "bush foods", the genotoxic/antigenotoxic effects of the extracts have been evaluated.
Scheman Andrew - - 2012
Patients with systemic, lip, and oral contact allergy will often improve with an elimination diet of related ingredients. Elimination diets for avoidance of many common preservatives, antioxidants, and other food additives have not been published. This study aims to create rational elimination diets (including lists of acceptable alternative foods) for ...
Steuer Patrick - - 2012
The coexistence of different ungulate species in a given ecosystem has been the focus of many studies. Differences between ruminant foregut fermenters and hindgut fermenters were remarkable for example in the way they ingest and digest high fibre diets. Digestion trials based on total collections are difficult to conduct or ...
Biddle Martha M College of Nursing, University of Kentucky, Lexington, KY 40536, USA. - - 2013
The antioxidant lycopene may be beneficial for patients with heart failure (HF). Processed tomato products are a major source of lycopene, although they are also high in sodium. Increased sodium intake may counter the positive antioxidant effect of lycopene. This was a prospective study of 212 patients with HF. Dietary ...
Annila Arto - - 2012
Sexual and asexual modes of proliferation are associated with advantages and disadvantages, yet a profound percept that would account for both ways of reproduction is missing. On the basis of the 2(nd) law of thermodynamics we find that both sexual and asexual reproduction can be regarded as a means to ...
Bejar Wacim - - 2012
Pear-derived Weissella sp. TN610 produced extracellular glycosyltransferase activity responsible for the synthesis of soluble exopolysaccharide from sucrose. Acid and dextranase-catalyzed hydrolysis revealed that the synthesized polymer was a glucan. According to (1)H and (13)C NMR analysis, the glucan produced by TN610 was a linear dextran made of 96% α-(1→6) and ...
Li Shiming - - 2012
Tea is the most popular flavored and functional drink worldwide. The nutritional value of tea is mostly from the tea polyphenols that are reported to possess a broad spectrum of biological activities, including anti-oxidant properties, reduction of various cancers, inhibition of inflammation, and protective effects against diabetes, hyperlipidemia and obesity. ...
Kim Dong-Hoon - - 2012
In this study, a novel three-stage (lactate-+photo-H(2)+CH(4)) fermentation system was developed, which converts food waste to H(2) and CH(4), with an emphasis on achieving high H(2) yield. The system begins by first fermenting food waste to lactate, rather than acetate and butyrate, using indigenous lactic acid bacteria. Lactate fermentation effluent ...
Drunkler Northon Lee - - 2012
Soy-based beverages are presented as healthy food alternatives for human nutrition. Cassava (Manihot esculenta, Crantz) starch is relatively inexpensive, widely available in Brazil and is broadly used by the food industry due to its desired properties that result from pasting. The objective of this study was to develop soy-based beverages ...
Phengnuam Thanyarat - - 2012
Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. ...
Yan Shoubao - - 2012
The aim of this study was to develop a bioprocess to produce ethanol from food waste at laboratory, semipilot and pilot scales. Laboratory tests demonstrated that ethanol fermentation with reducing sugar concentration of 200 g/L, inoculum size of 2 % (Initial cell number was 2 × 10(6) CFU/mL) and addition of YEP (3 g/L of yeast ...
Zhang Xiaowei - - 2012
Thirteen commercial soybean samples were investigated and compared for their tocopherol and carotenoid compositions, fatty acid profile, total phenolic content, isoflavone and sterol compositions, and their free radical scavenging properties. Free radical scavenging activities were estimated against peroxyl, hydroxyl and ABTS•+ radicals. The commercial soybean samples differed in their chemical ...
Kim Jahan - - 2012
Kimchi is a well-known traditional Korean food. Its geographical origins can be determined by its biochemical composition. This study identified the biochemical compositions of kimchi extracts from Korea and China by (1)H nuclear magnetic resonance (NMR) spectroscopy followed by multivariate data analysis. Principal component analyses (PCA) clearly discriminated between extracts ...
van Hijum Sacha Aft - - 2012
Fermented foods and beverages are an integral part of the human diet globally. Understanding the microbial interactions within these fermenting ecosystems is required to deliver safe products with desirable consumer properties, and moreover, maintenance of these traditions. Effective tools are required for documentation of cultures in traditional and artisanal fermented ...
do Nascimento Amanda Bagolin - - 2012
Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used ...
Xu Fuqing - - 2012
Effluents from three liquid anaerobic digesters, fed with municipal sewage sludge, food waste, or dairy waste, were evaluated as inocula and nitrogen sources for solid-state batch anaerobic digestion of corn stover in mesophilic reactors. Three feedstock-to-effluent (F/E) ratios (i.e., 2, 4, and 6) were tested for each effluent. At an ...
Stowers Sharon L - - 2012
Immigrants typically express cravings for the food of their homeland, but for undocumented and temporarily documented Salvadoran immigrants living in the United States, the hunger for their traditional cuisine is particularly poignant. To cope with a history of food scarcity in El Salvador and their documentation liminality in the United ...
Taber Daniel R - - 2012
To determine if state laws regulating nutrition content of foods and beverages sold outside of federal school meal programs ("competitive foods") are associated with lower adolescent weight gain. The Westlaw legal database identified state competitive food laws that were scored by using the Classification of Laws Associated with School Students ...
van Ansem Wilke Jc - - 2012
OBJECTIVE: To examine: (i) the association between home availability of fruit and vegetables and children's fruit and vegetable intake; (ii) the association between parental perception of the local food shopping environment and the home availability of fruit and vegetables; and (iii) whether the home availability of fruit and vegetables mediates ...
Clark S - - 2012
As the global population continues to grow, food needs will increase as well. The amount of land and other resources devoted to agriculture production is not expected to grow significantly, leading most to agree that the substantial increases in food production to meet food security needs will come through the ...
Meengs Jennifer S - - 2012
Effective strategies are needed to increase vegetable intake in accordance with health recommendations. Previous research has shown that increasing the variety of foods leads to increased consumption, yet this strategy has not been investigated for promoting vegetable intake. This crossover study, conducted in 2008 and 2009, tested whether filling half ...
Moreno-Domínguez Silvia - - 2012
Researchers have found that dietary restraint increases food cravings and may contribute to loss of control over eating. Negative mood states often precede food cravings and binge eating. In the present study, we tested the influence of a prolonged food deprivation period over emotional states and food cravings. Twenty-one bulimia ...
Ollberding Nicholas J - - 2012
Abstract Purpose . To examine if spatial access to healthy and unhealthy outlets comprising the local food environment was associated with fruit and vegetable consumption. Design . Cross-sectional. Setting . Population-based sample residing in Hawaii. Subjects . Three hundred and eighty-four adults (36% Asian-American, 33% non-Hispanic white, 31% other/mixed race). ...
Chun Ock K - - 2012
The aging population has been growing fast in the United States and worldwide. The morbidity of age-related chronic degenerative diseases has also been increasing in parallel. Numerous studies have reported that consumption of flavonoid-rich fruits and vegetables is inversely associated with such chronic diseases as Alzheimer's disease, age-related macular degeneration, ...
Trifan Adriana - - 2012
The fruits of Coriandrum sativum L. (Apiaceae) are used as a spicing and flavoring agent in food products and are also recommended as a drug in the treatment of digestive tract disorders. The safety of botanicals and botanical preparations used as food supplements is of great interest, as the market ...
Slavin Joanne L - - 2012
Fruits and vegetables are universally promoted as healthy. The Dietary Guidelines for Americans 2010 recommend you make one-half of your plate fruits and vegetables. Myplate.gov also supports that one-half the plate should be fruits and vegetables. Fruits and vegetables include a diverse group of plant foods that vary greatly in ...
Geier Uwe - - 2012
How do you feel after drinking milk or soy milk? The aim of this preliminary study was to find out if it is possible to measure the psychological effects of staple food items using a consumer test (according to DIN 10974), assessing the mental state of the participants. Results of ...
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