MedWorm.com provides a medical RSS filtering service. Over 6000 RSS medical sources are combined and output via different filters. This feed contains the latest items from the 'Advances in Food and Nutrition Research' source. Sun, 08 Jan 2012 22:32:35 +0100 http://www.medworm.com/index.php?rid=5384995&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054934%26dopt%3DAbstract Authors: Mendis E, Kim SK Abstract There has been a combined effort among scientists to explore and utilize varying food sources to develop functional foods to cater the ever-increasing demand from the consumers, who seek health-promoting roles of dietary compounds. Considering the diversity of biochemicals in seaweeds that are capable of exerting bioactivities, a growing trend is developing across globe to employ seaweeds in functional food development. Proteins, peptides, amino acids, polysaccharides, phenolics, lipids, vitamins, and minerals in seaweeds and their functional properties provide insights into the success of potential functional food products that can be developed utilizing seaweeds. However, several factors need to be taken into consideration in designing seaweed-b... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384995 Wed, 09 Nov 2011 07:40:04 +0100 5384995 http://www.medworm.com/index.php?rid=5384994&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054935%26dopt%3DAbstract Authors: Rajapakse N, Kim SK Abstract Seaweed is a famous delicacy in some parts of the Asia and also a well-known source of important food hydrocolloids, such as agar, alginates, and carrageenan. In addition to the food value of seaweed, several health benefits have also been reported to be present in this valuable food source. It is presumed that the unique features of the marine environment, where the seaweeds are grown, are mainly responsible for most of its properties. Among the functional effects of the seaweed, nutritional and health-related benefits have been widely studied. Compared to the terrestrial plants and animal-based foods, seaweed is rich in some health-promoting molecules and materials such as, dietary fiber, ω-3 fatty acids, essential amino acids, and vitamins ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384994 Wed, 09 Nov 2011 07:40:04 +0100 5384994 http://www.medworm.com/index.php?rid=5384993&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054936%26dopt%3DAbstract Authors: Gomez-Gutierrez CM, Guerra-Rivas G, Soria-Mercado IE, Ayala-Sánchez NE Abstract As modern lifestyles and new feeding habits settle in the world, noncommunicable diseases (NCDs) have evolved to be major causes of disability in developing as well as developed countries. As a concomitant effect, there is a growing interest in natural, healthy food and an increasing awareness of risk factors and determinants of disease. This chapter describes some nutritional facts about seaweeds, which have been used as food since ancient times in China, Japan, Egypt, and India and comments on the potential utilization of marine algae as functional foods. This concept and the description of metabolic syndrome are used as a basis to comprehension of seaweeds against two dreadful illnesses of ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384993 Wed, 09 Nov 2011 07:40:04 +0100 5384993 http://www.medworm.com/index.php?rid=5384992&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054937%26dopt%3DAbstract Authors: Kim SK, Pangestuti R Abstract Marine environment has been known as a rich source of chemical structures with numerous health benefit effects. Among marine organisms, marine algae have been identified as an underexploited plant resource although they have long been recognized as valuable sources of structurally diverse bioactive compounds. Presently, several lines of studies have provided insight into biological activities of marine algae in promoting female health, beauty, and longevity. Hence, marine algae have a great potential to be used as a part of pharmaceuticals, nutraceuticals, and functional foods. This contribution presents an overview of marine algal potential effect in promoting female health, beauty, and longevity. PMID: 22054937 [PubMed - in process] (Sou... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384992 Wed, 09 Nov 2011 07:40:04 +0100 5384992 http://www.medworm.com/index.php?rid=5384991&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054938%26dopt%3DAbstract Authors: Kim SK, Pangestuti R, Rahmadi P Abstract In many countries, sea lettuces are commonly consumed as food by human since the beginning of times. Sea lettuces contain significant amount of nutrients which are essential for human body. Moreover, several studies have provided insight into biological activities and health promoting effects of sea lettuces. Despite having so much health beneficial effects, sea lettuces are still identified as an underexploited plant resources for food purposes. Hence, sea lettuces have a great potential for further development as products in foods and pharmaceutical areas. Further, potential applications of polysaccharides, protein and amino acid, lipid and fatty acid, mineral and vitamin contents may increase the sea lettuces value. This contribu... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384991 Wed, 09 Nov 2011 07:40:04 +0100 5384991 http://www.medworm.com/index.php?rid=5384990&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054939%26dopt%3DAbstract Authors: Arvinda Swamy ML Abstract Microorganisms are the causative agents for various types of diseases in humans, animals, and plants. The invention of antibiotics against the bacterial diseases in the early twentieth century improved the heath conditions of the humans, but it resulted in the development of variable drug/multidrug-resistant strains which are now posing great challenge to cure the diseases. The need for searching novel bioactive compounds having potential therapeutic value resulted in exploration of oceans. Screening diverse fauna and flora in oceans opened new avenues for the development of novel therapeutic agents such as sesquiterpenes, phlorotannins, bromoditerpenes, halogenated furanones, and algal lectin which show effect on a wide range of Gram-negative and... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384990 Wed, 09 Nov 2011 07:40:04 +0100 5384990 http://www.medworm.com/index.php?rid=5384989&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054940%26dopt%3DAbstract Authors: Kim SK, Bhatnagar I Abstract Laminaria is a kelp that finds its place in the brown algae family. It has been an area of study for past many years, and its wonderful biological properties have always attracted medical professionals and researchers to explore more and more from this wonder kelp. The constituents of Laminaria include iodine, potassium, magnesium, calcium and iron. Iodine compounds, TEA-hydroiodide in particular, are great lipolytic agents as they stimulate lipase activity. Laminarins on the other hand are used as a tumor angiogenic blocker. This genus of the kelps is also rich in algin, a high molecular weight polysaccharide that forms viscous colloidal solutions or gels in water leading to the use of kelp derivatives as bulk laxatives. It has great applicati... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384989 Wed, 09 Nov 2011 07:40:04 +0100 5384989 http://www.medworm.com/index.php?rid=5384988&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054941%26dopt%3DAbstract Authors: Kim SK, Himaya SW Abstract Brown seaweeds are popular and abundant food in East Asia and also well known for their medicinal effects due to presence of active phenolic constituents. Phlorotannins, the major phenolic group of brown algae, have extensively investigated for their vast array of bioactivities such as antioxidant, anti-inflammatory, anticancer, and antidiabetic. They possess promising activity in both in vitro and in vivo systems showing promising potential to further develop as therapeutic agents. In this chapter, attempts have taken to examine and categorize the reports available on active phlorotannins which have shown strong bioactivities. PMID: 22054941 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384988 Wed, 09 Nov 2011 07:40:04 +0100 5384988 http://www.medworm.com/index.php?rid=5384987&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054942%26dopt%3DAbstract Authors: Kim SK, Pangestuti R Abstract The importance of marine algae as sources of functional ingredients has been well recognized due to their valuable health beneficial effects. Therefore, isolation and investigation of novel bioactive ingredients with biological activities from marine algae have attracted great attention. Among functional ingredients identified from marine algae, fucoxanthin has received particular interest. Fucoxanthin has been attributed with extraordinary potential for protecting the organism against a wide range of diseases and has considerable potential and promising applications in human health. Fucoxanthin has been reported to exhibit various beneficial biological activities such as antioxidant, anticancer, anti-inflammatory, antiobesity, and neuroprotec... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384987 Wed, 09 Nov 2011 07:40:04 +0100 5384987 http://www.medworm.com/index.php?rid=5384986&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054943%26dopt%3DAbstract Authors: Kim SK, Thomas NV, Li X Abstract Metalloproteinases especially matrix metalloproteinases are a group of endopeptidases that contribute for the extracellular matrix degradation, and several tissue remodeling processes. Improper regulation of these endopeptidases could lead to several severe pathological problems that include cardiac, cartilage, and cancer-related diseases. Until now, many synthetic matrix metalloproteinase inhibitory substances (MMPIs) have been reported; however, many of them could not make to the final clinical trials. Hence, the emphasis on screening of MMPIs from different natural resources has gained much importance and marine resources are one among them. As marine organisms have been contributing with several biologically active compounds that have p... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384986 Wed, 09 Nov 2011 07:40:04 +0100 5384986 http://www.medworm.com/index.php?rid=5384985&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054944%26dopt%3DAbstract Authors: Hwang HJ, Kim IH, Nam TJ Abstract Polysaccharide extracted from Hizikia fusiformis (Hf-PS-1) exhibited protective effects against ethanol-induced peptic injury. In in vivo assay, the ethanol group exhibited decrease of total glutathione (GSH) and increase of jun N-terminal kinase (JNK) phosphorylation relative to the control group, whereas levels were significantly increased and decreased, respectively, in the Hf-PS-1 group. Hf-PS-1 reduced ethanol-induced gastric injury. In in vitro assay, ethanol induced IEC-6 cells' death in a dose-dependent manner. Ethanol decreased the phosphorylation of Shc and the binding of Grb2 to Shc, and Hf-PS-1 pretreatment increased them. Ethanol also induced the phosphorylation of JNK and extracellular signal-regulated kinase (ERK), whereas H... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384985 Wed, 09 Nov 2011 07:40:04 +0100 5384985 http://www.medworm.com/index.php?rid=5384984&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054945%26dopt%3DAbstract Authors: Jeon YJ, Wijesinghe WA, Kim SK Abstract Marine algae are potentially prolific sources of highly bioactive components that might represent useful leads in the development of new pharmaceutical agents and functional foods. This chapter discusses the current literature on biological activities of sulfated polysaccharides, fucoidans, from brown seaweeds. The profound functional properties of fucoidans could be employed in pharmaceutical, nutraceutical functional food, and cosmeceutical applications. Therefore, the chapter deals with the functional properties of the sulfated polysaccharides, fucoidans, with reference to its industrial applications as a functional ingredient. PMID: 22054945 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384984 Wed, 09 Nov 2011 07:40:04 +0100 5384984 http://www.medworm.com/index.php?rid=5384983&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054946%26dopt%3DAbstract Authors: Hwang HJ, Kim IH, Nam TJ Abstract Capsosiphon fulvescens is a green alga that is abundant along the southwest coast of South Korea. Although it is consumed for its purported health-enhancing properties, particularly as a treatment for stomach disorders and hangovers, the health effects of dietary C. fulvescens remain unclear. Polysaccharides extracted from C. fulvescens (Cf-PS) are investigated for their effects on the proliferation of rat small intestinal epithelial IEC-6 cells. Cf-PS stimulated IEC-6 cell proliferation in a dose-dependent manner. Further, Cf-PS treatment induced the translocation of β-catenin, an effector of the Wnt signaling pathway, from the cytosol to the nucleus and increased the expression of cyclinD1 and c-myc. Cf-PS also induced ERK1/2 phosphoryl... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384983 Wed, 09 Nov 2011 07:40:04 +0100 5384983 http://www.medworm.com/index.php?rid=5384982&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054947%26dopt%3DAbstract Authors: Kim SK, Van Ta Q Abstract The importance of bioactive derivatives as functional ingredients has been well recognized due to their valuable health beneficial effects. Therefore, isolation and characterization of novel functional ingredients with biological activities from marine algae have gained much attention. Sterols are important structural component of cell membranes. It has been reported that plant sterols exhibit various beneficial biological activities such as hypercholesterolemic, antioxidant, anticancer, antidiabetic, antihypertensive, anti-inflammatory, antifungal, and antibacterial activities. Marine algae with a great diversity can be a very interesting natural resource of sterols. This chapter focuses on biological activities of marine algae derived sterols wi... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384982 Wed, 09 Nov 2011 07:40:04 +0100 5384982 http://www.medworm.com/index.php?rid=5384981&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054948%26dopt%3DAbstract Authors: Shirosaki M, Koyama T Abstract Various seaweeds have traditionally been used as flavoring materials, food additives, and foodstuffs in many countries, especially those in Asia. The seaweed Laminaria japonica (LJ) is popular as "kombu" in Japanese cuisine. Laminaria sp. is one of the most important marine medicinal foodstuffs, as its biological functions have been widely investigated in both in vitro and in vivo experiments. This chapter introduces recent reports on the ability of Laminaria to prevent obesity and diabetes, and some approaches for effectively using the bioactivities found in Laminaria. The inhibitory effects of Laminaria sp. on triglyceride absorption were investigated in triglyceride-loaded mice and in mice with high-fat-diet-induced obesity. Shaved Laminar... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384981 Wed, 09 Nov 2011 07:40:04 +0100 5384981 http://www.medworm.com/index.php?rid=5384980&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054949%26dopt%3DAbstract Authors: Kim SK, Thomas NV, Li X Abstract Cancer is one of the most challenging medical conditions that need a proper therapeutic approach for its proper management with fewer side effects. Until now, many of the phytochemicals from terrestrial origin have been assessed for their anticancer ability and few of them are in clinical trials too. However, marine environment also has been a greatest resource that harbors taxonomically diverse and a variety of life forms and serves as store house for several biologically beneficial metabolites. Hitherto, many metabolites have been isolated from marine biomasses that have exhibited excellent biological activities, especially as anticancer agents. In particular, marine macroalgae which are considered as dietary constituents in Pacific Asian... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384980 Wed, 09 Nov 2011 07:40:04 +0100 5384980 http://www.medworm.com/index.php?rid=5384979&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054950%26dopt%3DAbstract Authors: Kim SK, Karagozlu MZ Abstract Among marine organisms, marine algae are rich sources of structurally diverse bioactive compounds with various biological activities. In order to survive in a highly competitive environment, freshwater or marine algae have to develop defense strategies that result in a tremendous diversity of compounds from different metabolic pathways. Recently, their importance as a source of novel bioactive substances is growing rapidly and many reports have been published about isolated compounds from algae with biological activities. Many researchers reported anticancer activity of the compounds isolated from marine algae. Gastrointestinal tract cancer is one of the most frequent death causes of cancer in men and women. Especially stomach cancer and colon... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384979 Wed, 09 Nov 2011 07:40:04 +0100 5384979 http://www.medworm.com/index.php?rid=5384978&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054951%26dopt%3DAbstract Authors: Kim SK, Wijesekara I Abstract Recently, a great deal of interest has been developed in the nutraceutical and pharmaceutical industries to isolate natural anticoagulant compounds from marine resources. Among marine resources, marine algae are valuable sources of novel bioactive compounds with anticoagulant effect. Phlorotannins and sulfated polysaccharides such as fucoidans in brown algae, carrageenans in red algae, and ulvans in green algae have been recognized as potential anticoagulant agents. Therefore, marine algae-derived phlorotannins and SPs have great potential for developing as anticoagulant drugs in nutraceutical and pharmaceutical areas. This chapter focuses on the potential anticoagulant agents in marine algae and presents an overview of their anticoagulant eff... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384978 Wed, 09 Nov 2011 07:40:04 +0100 5384978 http://www.medworm.com/index.php?rid=5384977&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054952%26dopt%3DAbstract Authors: Kim SK, Vo TS, Ngo DH Abstract Viral diseases, caused by pathogenic virus infections, are still the leading cause of death in humans worldwide. Although many antiviral agents have been developed and are used for treatment of infectious diseases, emergence of drug resistance, side effects, and the necessity for extensive clinical use are the main reasons for failure of antiviral therapy. Therefore, the development of new antiviral agents with diverse kinds of antiviral actions is required. The search for new antiviral agents focuses on not only synthetic compounds but also natural products such as plants, insects, animal organs, and their components. Recently, a great deal of interest has been expressed regarding marine algae as potential antiviral agents. This contribution... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384977 Wed, 09 Nov 2011 07:40:04 +0100 5384977 http://www.medworm.com/index.php?rid=5384976&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054953%26dopt%3DAbstract Authors: Kim SK, Karadeniz F Abstract In recent years, elucidation of novel bioactive substances from different marine organisms is gaining importance rapidly not only from the research and publications but also from controlled clinical studies of natural product-derived substances. They offer important leads for the development of antiviral drugs against viral infections caused by human immunodeficiency virus type 1 (HIV-1). Regarding this issue, numerous anti-HIV-1 therapeutic agents from marine resources have been reported for their potential medicine/medical application as novel functional ingredients in anti-HIV therapy. In detail, marine macroalgae have attracted much of attention as a reliable source for potential anti-HIV compounds. Up to date, several types of compounds su... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384976 Wed, 09 Nov 2011 07:40:04 +0100 5384976 http://www.medworm.com/index.php?rid=5384975&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054954%26dopt%3DAbstract Authors: Kim SK, Vo TS, Ngo DH Abstract The prevalence of allergic diseases such as asthma, atopic dermatitis, and allergic rhinitis has increased during the past two decades and contributed a great deal to morbidity and an appreciable mortality in the world. Until now, few novel efficacious drugs have been discovered to treat, control, or even cure these disorders with a low adverse-effect profile. Meanwhile, glucocorticoids are still the mainstay for the treatment of allergic disease. Therefore, it is essential to isolate novel antiallergic therapeutics from natural resources. Recently, marine algae have received much attention as they are a valuable source of chemically diverse bioactive compounds with numerous health benefit effects. This contribution focuses on antiallergic ag... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384975 Wed, 09 Nov 2011 07:40:04 +0100 5384975 http://www.medworm.com/index.php?rid=5384974&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054955%26dopt%3DAbstract Authors: Senevirathne M, Kim SK Abstract Asthma is a variable disease and various factors are affected to increase the asthmatic symptoms and level of asthma control. It is believed that the cause for this disease is a combination of genetic and environmental factors. Numerous medications are available at present to treat this disease but it has been failed to control number of incidences successfully. Hence, recently many researchers have paid their interest to identify potential drugs from marine-based resources such as marine algae. In vitro and in vivo experiments have been conducted with extracts or compounds from algae and found that they showed significant activities against asthma. Accordingly, many marine macro- and microalgae have been reported to have potential to amelio... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384974 Wed, 09 Nov 2011 07:40:04 +0100 5384974 http://www.medworm.com/index.php?rid=5384973&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054956%26dopt%3DAbstract Authors: Pallela R, Kim SK Abstract The enormousness of species diversity of oceans leads to the isolation and development of health- and beauty-enhancing components from various marine organisms. The significance of these marine-derived compounds or substances has been scientifically well implied for various biological and biomedical parameters. One such important parameter is photoprotectivity, which is the major concern nowadays because of the depletion in ozone layer and the possible high risk of UV irradiation to humans. The marine macro- as well as microalgae and their food products, knowingly and unknowingly, have been used since hundreds of years. These foods possess tremendous implications in defending the highly hazardous UV radiation, thereby facilitating photoprotection... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384973 Wed, 09 Nov 2011 07:40:04 +0100 5384973 http://www.medworm.com/index.php?rid=5384972&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054957%26dopt%3DAbstract Authors: Cerná M Abstract Seaweeds demonstrate original and interesting nutritional characteristics. Protein concentration ranges from 5% to 47% of dry basic. Its value depends particularly on species and the environmental conditions. Seaweed protein is a source of all amino acids, especially glycine, alanine, arginine, proline, glutamic, and aspartic acids. In algae, essential amino acids (EAAs) represent almost a half of total amino acids and their protein profile is close to the profile of egg protein. In case of non-EAAs, all three groups (green, brown, and red seaweeds) contain the similar amount. Red seaweed seems to be a good source of protein because its value reaches 47%. The issue of protein malnutrition supports the trend to find a new and cheap alternative source of pr... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384972 Wed, 09 Nov 2011 07:40:04 +0100 5384972 http://www.medworm.com/index.php?rid=5384971&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054958%26dopt%3DAbstract Authors: Kim SK, Kang KH Abstract Nowadays, there are numerous commercial applications of microalgae, and they have been used to enhance the nutritional value of food and animal feed owing to their chemical composition. They are cultivated as a source of highly nutritional and valuable source. Recently, microalgae have been reported to use as a potent source for food additive, nutraceutical, or pharmaceuticals. According to the criteria of nutritional quality and cost, variety of marine organisms has been investigated for their suitability to be applied in the production of protein hydrolysates in functional foods. Recently, a great deal of interest has been expressed regarding marine-derived bioactive peptides because of their numerous health benefits. In addition, many studies ha... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384971 Wed, 09 Nov 2011 07:40:04 +0100 5384971 http://www.medworm.com/index.php?rid=5384970&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054959%26dopt%3DAbstract Authors: Jiménez-Escrig A, Gómez-Ordóñez E, Rupérez P Abstract Seaweeds and seaweed-derived products are underexploited marine bioresources and a source of natural ingredients for functional foods. Nutritional studies on seaweeds indicate that brown and red seaweeds possess a good nutritional quality and could be used as an alternative source of dietary fiber, protein, and minerals. Moreover, bioactive sulfated polysaccharides are the main components of soluble fiber in seaweeds and also bioactive peptides can be prepared from seaweed protein. This chapter gives an overview of the main biological properties of sulfated polysaccharides and peptides from brown and red seaweeds. Recent studies have provided evidence that sulfated polysaccharides from seaweeds can play a vital rol... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384970 Wed, 09 Nov 2011 07:40:04 +0100 5384970 http://www.medworm.com/index.php?rid=5384969&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054960%26dopt%3DAbstract Authors: Mišurcová L, Ambrožová J, Samek D Abstract Seaweeds are known as low-energy food. Despite low lipid content, ω-3 and ω-6 polyunsaturated fatty acids (PUFAs) introduce a significant part of seaweed lipids. PUFAs are the important components of all cell membranes and precursors of eicosanoids that are essential bioregulators of many cellular processes. PUFAs effectively reduce the risk of cardiovascular diseases, cancer, ostheoporosis, and diabetes. Because of the frequent usage of seaweeds in Asia and their increasing utilization as food also in other parts of the world, seaweeds could contribute to the improvement of a low level of ω-3 PUFAs, especially in the Western diet. The major commercial sources of ω-3 PUFAs are fish, but their wide usage as food additives i... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384969 Wed, 09 Nov 2011 07:40:04 +0100 5384969 http://www.medworm.com/index.php?rid=5384968&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054961%26dopt%3DAbstract Authors: Skrovánková S Abstract Seaweeds are a good source of some water- (B(1), B(2), B(12), C) and fat-soluble (β-carotene with vitamin A activity, vitamin E) vitamins. To ensure that the adequate intake of all vitamins is received in the diet, people (especially people on special diet, strict vegetarians, and vegans) can consume foods enriched with vitamins, for example, in the form of functional foods with vitamins as nutraceuticals, extracted from natural sources such as seaweeds. Seaweed vitamins are important not only due to their biochemical functions and antioxidant activity but also due to other health benefits such as decreasing of blood pressure (vitamin C), prevention of cardiovascular diseases (β-carotene), or reducing the risk of cancer (vitamins E and C, caroten... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384968 Wed, 09 Nov 2011 07:40:04 +0100 5384968 http://www.medworm.com/index.php?rid=5384967&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054962%26dopt%3DAbstract Authors: Mišurcová L, Machů L, Orsavová J Abstract Seaweed is known as an abundant source of minerals. Mineral composition of seaweed is very changeable because of many exogenous and endogenous factors and differs also within the same species. Principally, seaweed is an excellent source of some essential elements. Mainly, iron and iodine are in high concentration. Seaweeds could be prospective as functional foods and also producers of mineral nutraceuticals. PMID: 22054962 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384967 Wed, 09 Nov 2011 07:40:04 +0100 5384967 http://www.medworm.com/index.php?rid=5384966&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054963%26dopt%3DAbstract Authors: Kim SK, Li YX Abstract The cell walls of sea vegetables or marine algae are rich in sulfated polysaccharides (SPs) such as fucoidans in brown algae, carrageenans in red algae, and ulvans in green algae. These SPs exhibit various biological activities such as anticoagulant, antiviral, antioxidative, and anticancer activities with potential health benefits. Therefore, SPs derived from sea vegetables have great potential in further development as nutraceuticals and medicinal foods. This chapter presents an overview of biological activities and potential medicinal benefits of SPs derived from sea vegetables. PMID: 22054963 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384966 Wed, 09 Nov 2011 07:40:04 +0100 5384966 http://www.medworm.com/index.php?rid=5384965&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054964%26dopt%3DAbstract Authors: Ali Ahmed AB, Taha RM Abstract Biofilms are a natural part of the ecology of the earth. Many biofilms are quite harmful and must be treated or controlled. Other biofilms are beneficial and can be used to help fix serious problems. Biofilms can grow on many different surfaces, including rocks in water, foods, teeth, and various biomedical implants. This bacterial colonization may present the need for additional operations, amputation, or it may even lead to death. The fundamental principles of bacterial cell attachment and biofilm formation are discussed. Biofilms represents a new, wide-open field practice and research that is only going to get hotter with time. Functional organic plasma polymerized coatings are also discussed for their potential as bio-sensitive interfaces... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384965 Wed, 09 Nov 2011 07:40:04 +0100 5384965 http://www.medworm.com/index.php?rid=5384964&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054965%26dopt%3DAbstract Authors: Venkatesan J, Kim SK Abstract Osteoporosis is one of the most common bone diseases that occur due to imbalance during bone formation and bone resorption. About half of all women over the age of 50 will have a fracture on the hip, wrist, or vertebra. Research and treatment of osteoporosis are challenging for researchers and physicians. There are several types of treatments for osteoporosis including most famous bisphosphonates, estrogen agonists/antagonists, parathyroid hormone, estrogen therapy, hormone therapy, and recently developed RANKL inhibition. In the recent days, much attention has been paid for marine algal extracts and compounds for osteoporosis treatment. In this chapter, we extensively deal with marine algae compounds and their rich mineral constituents for os... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384964 Wed, 09 Nov 2011 07:40:04 +0100 5384964 http://www.medworm.com/index.php?rid=5384963&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054966%26dopt%3DAbstract Authors: Nguyen MH, Jung WK, Kim SK Abstract One of the important natural product investigations from marine algae is to focus on the pharmaceutically important compounds that can be applied in bone health. Osteoporosis is one of the bone diseases caused by an imbalance between bone formation and resorption. Promotion of osteoblast differentiation is one of the best therapeutic ways to combat osteoporosis. Osteoblasts are the cells responsible for bone formation by increasing the proliferation of the osteoblastic lineage or inducing differentiation of the osteoblasts. In this review, we describe the central effects of osteoblast differentiation by various bone therapy biomaterials from marine algae. PMID: 22054966 [PubMed - in process] (Source: Advances in Food and Nutrition Re... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384963 Wed, 09 Nov 2011 07:40:04 +0100 5384963 http://www.medworm.com/index.php?rid=5384962&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054967%26dopt%3DAbstract Authors: Koyama T Abstract Osteoclasts are multinucleated cells that play a crucial role in bone resorption. The imbalance between bone resorption and bone formation results in osteoporosis. Therefore, substances that can suppress osteoclast formation are potential candidate materials for drug development or functional foods. There have been reports that extracts or purified compounds from marine micro- and macroalgae can suppress osteoclast differentiation. Symbioimine, isolated from the cultured dinoflagellate Symbiodinium sp., had suppressive effects against osteoclast differentiation in osteoclast-like cells. Norzoanthamine, isolated from the colonial zoanthid Zoanthas sp., has been shown to have antiosteoporosis activity in ovariectomized mice. With regard to marine extracts, ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384962 Wed, 09 Nov 2011 07:40:04 +0100 5384962 http://www.medworm.com/index.php?rid=5384961&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D22054968%26dopt%3DAbstract Authors: Kim SK PMID: 22054968 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5384961 Wed, 09 Nov 2011 07:40:04 +0100 5384961 http://www.medworm.com/index.php?rid=5165346&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867890%26dopt%3DAbstract Authors: Tesniere C, Flanzy C Abstract Invented by Michel Flanzy in 1934, carbonic maceration involves placing the intact grape clusters into a closed tank with a carbon dioxide-rich atmosphere. The berries subsequently undergo an intracellular fermentation without yeast intervention. Complex changes occur during this process which entail the transformation of a small amount of sugar into alcohol (1.5-2% alcohol), the reduction of malic acid content by about half, and the generation of secondary products. Compared with wines produced by conventional techniques, carbonic maceration produces wines of distinctive character of superior quality possessing a harmonious balance. It can be used to generate a wide range of wines (red as well as rosé), to be drunk young or aged. The process... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165346 Sat, 27 Aug 2011 20:56:02 +0100 5165346 http://www.medworm.com/index.php?rid=5165345&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867891%26dopt%3DAbstract Authors: Angeles Pozo-Bayón M, Victoria Moreno-Arribas M Abstract Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. Several types of Sherry wines are produced depending on the winemaking conditions. Fino-type wines are characterized by a dynamic biological aging, in which a layer of yeast grows in the surface of the wine (flor velum). On the contrary, Oloroso-type sherry wines are subjected to an oxidative aging, while Amontillado-type Sherries are produced by combining both production systems. Therefore, these wines undergo different biological and chemical processes that affect distinctively thei... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165345 Sat, 27 Aug 2011 20:56:02 +0100 5165345 http://www.medworm.com/index.php?rid=5165344&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867892%26dopt%3DAbstract Authors: Domizio P, Lencioni L Abstract Vin Santo is the typical dessert wine produced in Tuscany, in particular, and in other areas of central and northern Italy, as well as on the Greek island of Santorini. It remains one of the most important "meditation wines", whose glamour starts with its ancient and mysterious origin. Italy is the country with the World's greatest tradition for sweet wine production. In this contest most of the steps in the Vin Santo making process are still linked to old local traditions. This chapter provides an overview of the different styles of Vin Santo produced in Italy together with its marketing. The main factors affecting grapes drying, alcoholic fermentation, maturation in barrels, are also described. So far there have been few scientific studies ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165344 Sat, 27 Aug 2011 20:56:02 +0100 5165344 http://www.medworm.com/index.php?rid=5165343&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867893%26dopt%3DAbstract Authors: Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM Abstract Honey is a natural product with recognized physical and chemical properties, which contribute to its biological activity. However, honey is currently being sold at low prices, making it imperative to find alternatives to make apiculture a viable national enterprise. One of these alternatives could be mead production. Despite the excellent properties of honey, mead production faces several problems, namely, delays and "pouts" fermentations, lack of product uniformity, and production of yeast off-flavors. Many factors might be related with these problems, such as honey variety, temperature, medium composition (vitamin and nitrogen content), fermentative yeast, and pH. Due to all these factors, mead production ha... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165343 Sat, 27 Aug 2011 20:56:02 +0100 5165343 http://www.medworm.com/index.php?rid=5165342&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867894%26dopt%3DAbstract Authors: Moreira N, Guedes de Pinho P Abstract Port wine is a fortified wine with its origin in the Douro Demarcated Region but also includes Oporto city and the Entreposto of Gaia. Soil, climate, and viticultural conditions are important parameters used to classify and select the best vineyards to produce port wine. Taking into account the winemaking process, two major groups of wines can be distinguished: The wood ports and the bottle-aged ports. These distinct conditions and processes ensure that there is not an unique port wine but, several ports, whose colors range from white to deep purple and that present a wide variety of flavors: vintage, late-bottled vintage, crusted, indication of age, colheita, reserve, white, tawny, ruby, and rosé. PMID: 21867894 [PubMed - as supp... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165342 Sat, 27 Aug 2011 20:56:02 +0100 5165342 http://www.medworm.com/index.php?rid=5165341&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867895%26dopt%3DAbstract Authors: Magyar I Abstract Botrytized wines are natural sweet wines, produced from grapes that are affected by Botrytis cinerea under particular conditions. This rare and special form of fungal infection, called noble rot, includes complex enzymatic conversions and concurrent dehydration of the grape berry and results in a highly concentrated final product. The main characteristics of the noble rotted grapes involve high sugar, acid, glycerol and mineral contents, special polysaccharides, and particular aroma composition, which are thoroughly studied. The saprophytic microbiota of the grapes is also affected. Harvest and vinification of the noble rotted grapes are difficult, having special requirements. Microbiology and biochemistry of the alcoholic fermentation in these wines have... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165341 Sat, 27 Aug 2011 20:56:02 +0100 5165341 http://www.medworm.com/index.php?rid=5165340&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867896%26dopt%3DAbstract Authors: Perestrelo R, Albuquerque F, Rocha SM, Câmara JS Abstract Madeira wine, a fortified wine produced in Madeira Island, is a special wine among all types of wine due its specific winemaking process. The aim of this chapter is to describe important aspects of Madeira winemaking and some scientific research currently carried out in these particular kinds of wines. The first part of the chapter concerns the most important aspects of winemaking technology used in Madeira wine production. The second part, the more extensive, deals with the different groups of compounds and how these are modified during the various steps of the production process, namely the aging period. PMID: 21867896 [PubMed - as supplied by publisher] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165340 Sat, 27 Aug 2011 20:56:02 +0100 5165340 http://www.medworm.com/index.php?rid=5165339&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867897%26dopt%3DAbstract Authors: Panesar PS, Joshi VK, Panesar R, Abrol GS Abstract The aperitif wine, known as vermouth, is primarily prepared by adding a mixture of herbs and spices or their extract to a base wine. As such, it could also be called aromatized liquor, or a fortified wine. Various plant parts, such as seeds, wood, leaves, bark, or roots in dry form can be used in flavoring. These additives may be infused, macerated, or distilled in a base white wine, or added at various stages of preparation. The final liquid is filtered, pasteurized, and fortified (by the addition of alcohol). Some vermouths are sweetened, whereas other are left unsweetened (dry vermouth). These tend to have a bitterish finish. The two versions differ in alcohol content as well. Vermouths are most commonly prepared from g... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165339 Sat, 27 Aug 2011 20:56:02 +0100 5165339 http://www.medworm.com/index.php?rid=5165338&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21867898%26dopt%3DAbstract Authors: Paronetto L, Dellaglio F Abstract Amarone wine is a renowned dry red wine produced in Valpolicella (Verona, Northern Italy). It is made from local grapes varieties (Corvina, Rondinella, and Molinara) that are slowly dried under natural conditions during the fall into winter. After the postharvest drying, carried out for several weeks in dedicated lofts called fruttaio, the grapes are vinified: crushed, given prefermentative cold maceration, undergo alcoholic fermentation on the skins, malolactic fermentation, and finally maturation. The partially dried grapes are traditionally crushed during the second half of January to February. Because cellar conditions are unfavorable for either alcohol or malolactic fermentation, selected microbial cultures (yeasts and malolactic bact... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=5165338 Sat, 27 Aug 2011 20:56:02 +0100 5165338 http://www.medworm.com/index.php?rid=4777079&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21504820%26dopt%3DAbstract Authors: Mattison K Norovirus (NoV) is the most common cause of infectious gastroenteritis in the world. Gastroenteritis caused by bacterial and parasitic pathogens is commonly linked to food sources, but the link between NoV and contaminated foods has been more difficult to establish. Even when epidemiological information indicates that an outbreak originated with food, the presence of NoV in the suspect product may not be confirmed. If food is found to contain a common strain of NoV that circulates widely in the community, it is not possible to use strain typing to link the contamination to patient cases. Although food is certainly implicated in NoV spread, there are additional person-to-person and fomite transmission routes that have been shown to be important. NoV has an extremely ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4777079 Tue, 03 May 2011 19:45:03 +0100 4777079 http://www.medworm.com/index.php?rid=4777078&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21504821%26dopt%3DAbstract Authors: Tomasula PM, Nutter DW Global climate change, driven by the buildup of greenhouse gas (GHG) emissions in the atmosphere, is challenging the dairy industries in the United States and throughout the world to develop sustainable initiatives to reduce their environmental impact. The U.S. dairy industry has committed to lowering the GHG emissions, primarily CH(4), N(2)O, and CO(2), in each sector of the fluid milk supply chain which extends from the farm, to the processing plant, and to distribution of the packaged product, where it is refrigerated by the retailer and then the consumer. This chapter provides an overview of the life cycle analysis (LCA) technique and its use in identifying the GHG emissions in each sector of the fluid milk supply chain, from cradle to grave, and the... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4777078 Tue, 03 May 2011 19:45:03 +0100 4777078 http://www.medworm.com/index.php?rid=4777077&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21504822%26dopt%3DAbstract Authors: Wang J, Li QX Botanical and biographical origins of honey are an important issue in food quality and safety. This chapter focuses on use of chemical components to determine botanical and geographical origins of honey. The botanical and geographical origins of the nectar are related with the chemical composition of honey. Honeys can originate from single and multiplant species. In general, the prices of honeys from single plant species are much higher than those of common polyfloral honeys because of consumer preferences. Single and multiple chemicals and components can well indicate the botanical and geographical origins of the honey. Marker chemicals and components include flavonoids, pollen, aroma compounds, oligosaccharides, trace elements, amino acids, and proteins. If mul... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4777077 Tue, 03 May 2011 19:45:03 +0100 4777077 http://www.medworm.com/index.php?rid=4777076&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21504823%26dopt%3DAbstract Authors: Akiyama H, Imai T, Ebisawa M According to a national survey of food allergy cases, the food-labeling system for specific allergenic ingredients (i.e., egg, milk, wheat, buckwheat, and peanut) in Japan was mandated under law on April 1, 2002. By Japanese law, labeling of allergens is designated as mandatory or recommended based on the number of cases of actual illness and the degree of seriousness. Mandatory labeling is enforced by the ministerial ordinance, and the ministerial notification recommends that foods containing walnut and soybean be labeled with subspecific allergenic ingredients. Additional labeling of shrimp/prawn and crab has also become mandatory since 2008. To monitor the validity of the labeling system, the Japanese government announced the official methods fo... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4777076 Tue, 03 May 2011 19:45:03 +0100 4777076 http://www.medworm.com/index.php?rid=4777075&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21504824%26dopt%3DAbstract Authors: Onwulata CI, Tunick MH, Qi PX The primary proteins in milk, casein and the whey proteins α-lactalbumin and β-lactoglobulin, have a number of health benefits and desirable functional properties. In a twin-screw extruder, mechanical shear forces, heat, and pressure cause considerable changes in the molecular structures of the dairy proteins, a process known as texturization. These changes further impart unique functional properties to dairy proteins, resulting in new protein-based food ingredients. The new functional behavior depends on the extent of texturization and the degree of structural change imparted and is controlled by adjusting parameters such as extrusion temperature and moisture level. Such texturized proteins can be used to produce puffed high-protein snacks. Sof... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4777075 Tue, 03 May 2011 19:45:03 +0100 4777075 http://www.medworm.com/index.php?rid=4777074&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21504825%26dopt%3DAbstract Authors: Liu S, Wang Y Atomic force microscopy (AFM) is a powerful nanoscale analysis technique used in food area. This versatile technique can be used to acquire high-resolution sample images and investigate local interactions in air or liquid surroundings. In this chapter, we explain the principles of AFM and review representative applications of AFM in gelatin, casein micelle, carrageenan, gellan gum, starch, and interface. We elucidate new knowledge revealed with AFM as well as ways to use AFM to obtain morphology and rheology information in different food fields. PMID: 21504825 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4777074 Tue, 03 May 2011 19:45:03 +0100 4777074 http://www.medworm.com/index.php?rid=4207825&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21092901%26dopt%3DAbstract Authors: Liger-Belair G The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbonated beverages in general, is the result of the fine interplay between CO(2)-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This chapter summarizes recent advances obtained during the last decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with sparkling beverages. Those phenomena observed in close-up through high-speed photography are often visually appealing. Moreover, the kinetics of gas discharging from freshly poured glasses was monitored with time, whether champagne is served into a flute or into a coupe.... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4207825 Mon, 29 Nov 2010 18:10:03 +0100 4207825 http://www.medworm.com/index.php?rid=4207824&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21092902%26dopt%3DAbstract Authors: Oliveri P, Casolino MC, Forina M The last years showed a significant trend toward the exploitation of rapid and economic analytical devices able to provide multiple information about samples. Among these, the so-called artificial tongues represent effective tools which allow a global sample characterization comparable to a fingerprint. Born as taste sensors for food evaluation, such devices proved to be useful for a wider number of purposes. In this review, a critical overview of artificial tongue applications over the last decade is outlined. In particular, the focus is centered on the chemometric techniques, which allow the extraction of valuable information from nonspecific data. The basic steps of signal processing and pattern recognition are discussed and the principal ch... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4207824 Mon, 29 Nov 2010 18:10:03 +0100 4207824 http://www.medworm.com/index.php?rid=4207823&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21092903%26dopt%3DAbstract Authors: Brovko L A novel and promising technology-photodynamic treatment (PDT), aimed for surface cleaning and sanitation in food industry-is presented. It is based on the treatment of surfaces with nontoxic dyes (photosensitizers), followed by illumination of the surface with regular white light. The method is currently used in the medical field and was proved to have wide specificity against a variety of bacterial and viral pathogens as well as against yeasts and protozoa. An additional advantage of this approach is that development of resistance of microorganisms to PDT was shown to be unlikely. The theoretical basis of light-induced antimicrobial treatment is described, followed by examples of its application for the cleaning and disinfection of surfaces. All available information... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4207823 Mon, 29 Nov 2010 18:10:03 +0100 4207823 http://www.medworm.com/index.php?rid=4207822&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21092904%26dopt%3DAbstract Authors: Kilmartin PA Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have b... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4207822 Mon, 29 Nov 2010 18:10:03 +0100 4207822 http://www.medworm.com/index.php?rid=4207821&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D21092905%26dopt%3DAbstract Authors: Jackson JC, Duodu KG, Holse M, de Faria MD, Jordaan D, Chingwaru W, Hansen A, Cencic A, Kandawa-Schultz M, Mpotokwane SM, Chimwamurombe P, de Kock HL, Minnaar A The morama bean is an underutilized leguminous oilseed native to the Kalahari Desert and neighboring sandy regions of Botswana, Namibia, and South Africa (Limpopo, North-West, Gauteng, and Northern Cape provinces), and forms part of the diet of the indigenous population in these countries. It is also known as gemsbok bean, moramaboontjie, elandboontjie, braaiboonjie, marama, marumana, tsi, tsin, gami, and ombanui. It is reported as an excellent source of good quality protein (29-39%); its oil (24-48%) is rich in mono- and di-unsaturated fatty acids and contains no cholesterol. Morama is a good source of micronutrients ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=4207821 Mon, 29 Nov 2010 18:10:03 +0100 4207821 http://www.medworm.com/index.php?rid=3859111&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20691951%26dopt%3DAbstract Authors: Pereira KS, Franco RM, Leal DA Protozoan foodborne diseases are generally underrecognized. Toxoplasma gondii is the causative agent of toxoplasmosis, one of the most prevalent parasitic infections to humans and domestic animals. The most likely source of T. gondii occurring through food is the consumption of raw or undercooked meat contaminated with tissue cysts. Sporulated T. gondii oocysts, from the feces of infected cats, present in the environment are a potential source of infection. The ingestion of water contaminated with oocysts and the eating of unwashed raw vegetables or fruits were identified as an important risk factor in most epidemiological studies. This review presents information and data to show the importance of T. gondii transmission by foods. PMID: 20691... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3859111 Fri, 13 Aug 2010 02:51:11 +0100 3859111 http://www.medworm.com/index.php?rid=3859110&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20691952%26dopt%3DAbstract Authors: Henley EC, Taylor JR, Obukosia SD Child malnutrition is increasing in Africa. Protein deficiency is an important cause since protein is essential for both growth and maintenance of muscle mass. Sorghum is a major staple food in Africa on account of its hardiness as a crop. However, sorghum protein is very deficient in the indispensable amino acid lysine and on cooking has poor protein digestibility. This results in sorghum having a very low Protein Digestibility Corrected Amino Acid Score (PDCAAS). The Africa Biofortified Sorghum project, a Grand Challenges in Global Heath project, is undertaking research to biofortify sorghum in terms of protein and micronutrient quality using genetic engineering. Lysine and protein digestibility have been improved by suppression of synthesis... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3859110 Fri, 13 Aug 2010 02:51:11 +0100 3859110 http://www.medworm.com/index.php?rid=3859109&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20691953%26dopt%3DAbstract Authors: Rupnik M, Songer JG Clostridium difficile has been recognized as an important human pathogen for several decades, but its importance as an agent of animal disease was established only recently. The number of reports on C. difficile in food is rising, but the findings vary among studies. In North America, the prevalence of contamination in retail meat and meat products ranges from 4.6% to 50%. In European countries, the percentage of C. difficile positive samples is much lower (0-3%). This chapter summarizes current data on association of C. difficile with different foods and the difficulties associated with isolation of the organism, and discusses the potential of C. difficile as a food-transmitted pathogen. PMID: 20691953 [PubMed - as supplied by publisher] (Source: Advan... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3859109 Fri, 13 Aug 2010 02:51:11 +0100 3859109 http://www.medworm.com/index.php?rid=3859108&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20691954%26dopt%3DAbstract Authors: Berry ED, Wells JE Escherichia coli O157:H7 is a zoonotic pathogen that is an important cause of human foodborne and waterborne disease, with a spectrum of illnesses ranging from asymptomatic carriage and diarrhea to the sometimes fatal hemolytic uremic syndrome. Outbreaks of E. coli O157:H7 disease are often associated with undercooked beef, but there are other sources of transmission, including water, produce, and animal contact, which can often be linked directly or indirectly to cattle. Thus, preharvest control of this pathogen in cattle production should have a large impact on reducing the risk of human foodborne illness. In this review, we will summarize preharvest research on E. coli O157:H7 in cattle and the production environment, focusing on factors that may influenc... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3859108 Fri, 13 Aug 2010 02:51:11 +0100 3859108 http://www.medworm.com/index.php?rid=3859102&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20691955%26dopt%3DAbstract Authors: Boran G, Regenstein JM Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique advantages over carbohydrate-based gelling agents. Gelatin is mostly produced from pig skin, and cattle hides and bones. Some alternative raw materials have recently gained attention from both researchers and the industry not just because they overcome religious concerns shared by Jews and Muslims but also because they provide, in some cases, technological advantages over mammalian gelatins. Fish skins from a ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3859102 Fri, 13 Aug 2010 02:51:11 +0100 3859102 http://www.medworm.com/index.php?rid=3738403&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20610172%26dopt%3DAbstract Authors: Warensjo E, Nolan D, Tapsell L Dairy food comprises a range of different products with varying nutritional components. In the context of a healthy diet, dairy food may provide protection against and amelioration of chronic diseases related to obesity. These include overweight, insulin resistance/metabolic syndrome/type 2 diabetes, hypertension/stroke, and cardiovascular disease. Eliciting how dairy food may have this impact represents a challenge for modern nutritional science and requires an integration of knowledge from observational studies of population dietary patterns and disease prevalence, and experimental studies testing the effect of dairy food consumption. It also benefits from the recent identification of biomarkers of dairy fat intake and from mechanistic studies ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3738403 Sat, 10 Jul 2010 05:06:03 +0100 3738403 http://www.medworm.com/index.php?rid=3738402&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20610173%26dopt%3DAbstract Authors: Caboni P, Cabras P Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew (Plasmopara viticola and Uncinula necator), and gray mold (Botrytis cinerea). On the other hand, the most dangerous insects are the grape moth (Lobesia botrana), vine mealybug (Planococcus ficus), and the citrus mealybug (Planococcus citri). Farmers fight grape diseases and insects applying pesticides that can be found at harvest time on grapes. The persistence of pesticides depends on the chemical characteris... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3738402 Sat, 10 Jul 2010 05:06:03 +0100 3738402 http://www.medworm.com/index.php?rid=3738401&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20610174%26dopt%3DAbstract Authors: Pereira KS, Schmidt FL, Barbosa RL, Guaraldo AM, Franco RM, Dias VL, Passos LA In April 2009, the centenary of the discovery of the American trypanosomiasis, or Chagas disease, was celebrated. A hundred years after the discovery, little has been invested in diagnostics and treatment because the disease affects mainly poor people in developing countries. However, some changes in the epidemiology of the disease are of great importance today. Chagas disease transmitted through food is a public health concern in all areas where there is a reservoir of Trypanosoma cruzi in wild animals (e.g., mammals and marsupials) and/or where infected triatomine bugs are in contact with human food source items (especially fruits and vegetables). Recently, several outbreaks of illness related to ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3738401 Sat, 10 Jul 2010 05:06:03 +0100 3738401 http://www.medworm.com/index.php?rid=3738400&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20610175%26dopt%3DAbstract Authors: Consonni R, Cagliani LR In this globalization era, the opening of the markets has put at almost everybody's disposal a wide variety of foods, allowing everybody to taste food flavors and aromas from different nations. Notwithstanding this opportunity, countries try to preserve their markets by developing protection policies. A few countries have adopted different denominations to label their "typical food" products in order to give them additional value. Besides, the term "typical food" is widely thought of as something anchored to the local traditions, with geographical meaning and made with typical raw materials. Then a "typical food" starts to be considered "traditional" when it is made following specific and old recipes. As a matter of fact, these products acquire particul... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3738400 Sat, 10 Jul 2010 05:06:03 +0100 3738400 http://www.medworm.com/index.php?rid=3738399&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20610176%26dopt%3DAbstract Authors: Subramanian A, Rodriguez-Saona L Overcoming the complexity of cheese matrix to reliably analyze cheese composition, flavor, and ripening changes has been a challenge. Several sample isolation or fractionation methods, chemical and enzymatic assays, and instrumental methods have been developed over the decades. While some of the methods are well established standard methods, some still need to be researched and improved. This chapter reviews the chemical and instrumental methods available to determine cheese composition and monitor biochemical events (e.g., glycolysis, lipolysis, and proteolysis) during cheese ripening that lead to the formation of cheese flavor. Chemical and enzymatic methods available for analysis of cheese composition (fat, protein, lactose, salt, nitrogen c... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3738399 Sat, 10 Jul 2010 05:06:03 +0100 3738399 http://www.medworm.com/index.php?rid=3738398&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D20610177%26dopt%3DAbstract Authors: Chandrashekar A Finger millet (Eleusine coracana) is a grass crop grown in Africa, India Nepal, and many countries of Asia. The plant and grain is resistant to drought, pests, and pathogens. It is rich in polyphenols and particularly in calcium. The double headed trypsin, alpha-amylase inhibitor from this grain has been isolated and characterized extensively. One major use for the grain is the making of fermented beverages after malting. alpha-Amylase and beta-amylase are produced during germination. Food made from malted ragi is traditionally used for weaning and has been the source of low viscosity weaning foods that can deliver more energy per feed than those based on gelatinized starch. There is some evidence that foods from finger millet have a low gylcaemic index and are... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=3738398 Sat, 10 Jul 2010 05:06:03 +0100 3738398 http://www.medworm.com/index.php?rid=2963949&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19878856%26dopt%3DAbstract Authors: Abugoch James LE Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or pseudograin, has been recognized as a complete food due to its protein quality. It has remarkable nutritional properties; not only from its protein content (15%) but also from its great amino acid balance. It is an important source of minerals and vitamins, and has also been found to contain compounds like polyphenols, phytosterols, and flavonoids with possible nutraceutical benefits. It has some functional (technological) properties like solubility, water-holding capacity (WHC), gelation, emulsifying, and foaming that allow diversified uses. Besides, it has been considered an oil crop, with an interesting proportion of omega-6 and a notable vitamin E content. Quinoa starch has physicoch... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2963949 Fri, 06 Nov 2009 11:02:04 +0100 2963949 http://www.medworm.com/index.php?rid=2963948&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19878857%26dopt%3DAbstract Authors: Martinez-Mayorga K, Medina-Franco JL The aim of the present chapter is to present the current research and potential applications of chemoinformatics tools in food chemistry. First, the importance and variety of molecular descriptors and physicochemical properties is delineated, and then a survey and chemical space analysis of representative databases with emphasis on food-related ones is presented. A brief description of methods commonly used in molecular design, followed by examples in food chemistry are presented, such methods include similarity searching, pharmacophore modeling, quantitative structure-activity relationships (QSAR), and molecular docking. The relatedness to virtual screening is emphasized and the perspectives from this field are presented at the end. PM... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2963948 Fri, 06 Nov 2009 11:02:04 +0100 2963948 http://www.medworm.com/index.php?rid=2963947&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19878858%26dopt%3DAbstract Authors: Kosseva MR Every year almost 45 billion kg of fresh vegetables, fruits, milk, and grain products is lost to waste in the United States. According to the EPA, the disposal of this costs approximately $1 billion. In the United Kingdom, 20 million ton of food waste is produced annually. Every tonne of food waste means 4.5 ton of CO(2) emissions. The food wastes are generated largely by the fruit-and-vegetable/olive oil, fermentation, dairy, meat, and seafood industries. The aim of this chapter is to emphasize existing trends in the food waste processing technologies during the last 15 years. The chapter consists of three major parts, which distinguish recovery of added-value products (the upgrading concept), the food waste treatment technologies as well as the food chain manageme... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2963947 Fri, 06 Nov 2009 11:02:04 +0100 2963947 http://www.medworm.com/index.php?rid=2963946&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19878859%26dopt%3DAbstract Authors: Giudici P, Gullo M, Solieri L, Falcone PM The term "balsamic" is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as "Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia" that should not be confused with the "Aceto Balsamico di Modena" very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure whic... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2963946 Fri, 06 Nov 2009 11:02:04 +0100 2963946 http://www.medworm.com/index.php?rid=2963945&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19878860%26dopt%3DAbstract Authors: Augustin MA, Sanguansri P Nanotechnology involves the application, production, and processing of materials at the nanometer scale. Biological- and physical-inspired approaches, using both conventional and innovative food processing technologies to manipulate matter at this scale, provide the food industry with materials with new functionalities. Understanding the assembly behavior of native and modified food components is essential in developing nanostructured materials. Functionalized nanostructured materials are finding applications in many sectors of the food industry, including novel nanosensors, new packaging materials with improved mechanical and barrier properties, and efficient and targeted nutrient delivery systems. An improved understanding of the benefits and the ri... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2963945 Fri, 06 Nov 2009 11:02:04 +0100 2963945 http://www.medworm.com/index.php?rid=2963944&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19878861%26dopt%3DAbstract Authors: Wang X, Howell CP, Chen F, Yin J, Jiang Y Gossypol (C(30)H(30)O(8)) is a polyphenolic compound derived from the cotton plant (genus Gossypium, family Malvaceae). The presence of six phenolic hydroxyl groups and two aldehydic groups makes gossypol chemically reactive. Gossypol can undergo Schiff base formation, ozonolysis, oxidation, and methylation to form gossypol derivatives. Gossypol and its derivatives have been the target of much research due to their multifaceted biological activities including antifertility, antivirus, anticancer, antioxidant, antitrypanosomal, antimicrobial, and antimalarial activities. Because of restricted rotation of the internaphthyl bond, gossypol is a chiral compound, which has two atropisomers (i.e., (+)- and (-)-gossypol) that exhibit different... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2963944 Fri, 06 Nov 2009 11:02:04 +0100 2963944 http://www.medworm.com/index.php?rid=2606774&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19595384%26dopt%3DAbstract Authors: Ho Ling K, Nichols PD, But PP Many deep-sea fishes store large amounts of wax esters in their body for buoyancy control. Some of them are frequently caught as by-catch of tuna and other fishes. The most noteworthy ones include escolar and oilfish. The accumulation of the indigestible wax esters in the rectum through consumption of these fish engenders discharges or leakage per rectum as orange or brownish green oil, but without noticeable loss of water. This physiological response is called keriorrhea, which is variously described as "oily diarrhea," "oily orange diarrhea," or "orange oily leakage" by the mass media and bloggers on the internet. Outbreaks of keriorrhea have been repeatedly reported across continents. Additional symptoms including nausea, vomiting, abdominal cr... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2606774 Thu, 16 Jul 2009 20:40:03 +0100 2606774 http://www.medworm.com/index.php?rid=2606773&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19595385%26dopt%3DAbstract Authors: Siebert KJ Beverages such as beer, wine, clear fruit juices, teas, and formulated products with similar ingredients are generally expected by consumers to be clear (free of turbidity) and to remain so during the normal shelf life of the product. Hazy products are often regarded as defective and perhaps even potentially harmful. Since consumers are usually more certain of what they perceive visually than of what they taste or smell, the development of haze in a clear product can reduce the likelihood of repeat purchasing of a product and can have serious economic consequences to a producer. Hazes are caused by suspended insoluble particles of colloidal or larger size that can be perceived visually or by instruments. Hazes in clear beverages can arise from a number of causes, bu... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2606773 Thu, 16 Jul 2009 20:40:03 +0100 2606773 http://www.medworm.com/index.php?rid=2606772&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19595386%26dopt%3DAbstract Authors: Hipkiss AR The dipeptide carnosine has been observed to exert antiaging activity at cellular and whole animal levels. This review discusses the possible mechanisms by which carnosine may exert antiaging action and considers whether the dipeptide could be beneficial to humans. Carnosine's possible biological activities include scavenger of reactive oxygen species (ROS) and reactive nitrogen species (RNS), chelator of zinc and copper ions, and antiglycating and anticross-linking activities. Carnosine's ability to react with deleterious aldehydes such as malondialdehyde, methylglyoxal, hydroxynonenal, and acetaldehyde may also contribute to its protective functions. Physiologically carnosine may help to suppress some secondary complications of diabetes, and the deleterious conseq... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2606772 Thu, 16 Jul 2009 20:40:03 +0100 2606772 http://www.medworm.com/index.php?rid=2606771&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19595387%26dopt%3DAbstract Authors: Warriner K, Huber A, Namvar A, Fan W, Dunfield K Foodborne illness outbreaks linked to fresh produce are becoming more frequent and widespread. High impact outbreaks, such as that associated with spinach contaminated with Escherichia coli O157:H7, resulted in almost 200 cases of foodborne illness across North America and >$300m market losses. Over the last decade there has been intensive research into gaining an understanding on the interactions of human pathogens with plants and how microbiological safety of fresh produce can be improved. The following review will provide an update on the food safety issues linked to fresh produce. An overview of recent foodborne illness outbreaks linked to fresh produce. The types of human pathogens encountered will be described and how t... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2606771 Thu, 16 Jul 2009 20:40:03 +0100 2606771 http://www.medworm.com/index.php?rid=2606770&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19595388%26dopt%3DAbstract Authors: Bouchon P One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into the structure can be minimized. To get such an understanding, this chapter briefly describes the frying process from technological and scientific perspectives. First, it gives a general overview of the frying process and describes the most important quality attributes of fried food. Thereafter, it centers on key nutritional aspects, particularly on the effect of excessive oil consumption on human health, oil degradation... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2606770 Thu, 16 Jul 2009 20:40:03 +0100 2606770 http://www.medworm.com/index.php?rid=2606769&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19595389%26dopt%3DAbstract Authors: Pulido OM, Gillespie Z, Zarkadas M, Dubois S, Vavasour E, Rashid M, Switzer C, Godefroy SB Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The only treatment for celiac disease is a strict gluten-free diet for life. This paper presents a systematic review of the scientific literature on the safety of pure oats for individuals with celiac disease, which historically has been subject to debate. Limitations identified within the scientific database include: limited data on long-term consumption, limited numbers of participants in challenge studies, and limited reporting about the reasons for withdrawals from study protocols. Furthermore, some evidenc... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2606769 Thu, 16 Jul 2009 20:40:03 +0100 2606769 http://www.medworm.com/index.php?rid=2536899&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19389605%26dopt%3DAbstract Authors: Corr SC, Hill C, Gahan CG In recent years, there has been a growing interest in the use of probiotic bacteria for the maintenance of general gastrointestinal health and the prevention or treatment of intestinal infections. Whilst probiotics are documented to reduce or prevent specific infectious diseases of the GI tract, the mechanistic basis of this effect remains unclear. It is likely that diverse modes-of-action contribute to inhibition of pathogens in the gut environment and proposed mechanisms include (i) direct antimicrobial activity through production of bacteriocins or inhibitors of virulence gene expression; (ii) competitive exclusion by competition for binding sites or stimulation of epithelial barrier function; (iii) stimulation of immune responses via increases of ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2536899 Sat, 27 Jun 2009 19:55:03 +0100 2536899 http://www.medworm.com/index.php?rid=2536897&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19389606%26dopt%3DAbstract This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials. PMID: 19389606 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2536897 Sat, 27 Jun 2009 19:55:03 +0100 2536897 http://www.medworm.com/index.php?rid=2536895&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19389607%26dopt%3DAbstract Authors: Dunngalvin A, Hourihane JB Increasing recognition of the importance of the relationships between perceptions, emotions, behaviors and health has changed the way health and disease are portrayed and researched. A chronic condition may affect and/or interact with already existing normative demands and changes in socialization. Although the prevalence of food allergy and anaphylaxis have been reportedly increasing, the emotional and social impact of growing up with food allergy has received little emphasis. In this paper, we present current findings on the biopsychosocial impact of food allergy on children in order to gain insight into the food allergy experience, from the perspective of the child, teen, and parent living with food allergy, with particular attention to developmen... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2536895 Sat, 27 Jun 2009 19:55:03 +0100 2536895 http://www.medworm.com/index.php?rid=2536893&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19389608%26dopt%3DAbstract Authors: Perkins TD, van den Berg AK Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining maple syrup grade, and syrup can range from very light-colored and delicate-flavored to very dark-colored and strong-flavored. PMID: 19389608 [PubMed - in process] (Source: Advances in Food and Nu... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2536893 Sat, 27 Jun 2009 19:55:03 +0100 2536893 http://www.medworm.com/index.php?rid=2536891&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D19389609%26dopt%3DAbstract Authors: Gelineau-van Waes J, Voss KA, Stevens VL, Speer MC, Riley RT Fumonisins are mycotoxins produced by the fungus F. verticillioides, a common contaminant of maize (corn) worldwide. Maternal consumption of fumonisin B(1)-contaminated maize during early pregnancy has recently been associated with increased risk for neural tube defects (NTDs) in human populations that rely heavily on maize as a dietary staple. Experimental administration of purified fumonisin to mice early in gestation also results in an increased incidence of NTDs in exposed offspring. Fumonisin inhibits the enzyme ceramide synthase in de novo sphingolipid biosynthesis, resulting in an elevation of free sphingoid bases and depletion of downstream glycosphingolipids. Increased sphingoid base metabolites (i.e., sphin... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=2536891 Sat, 27 Jun 2009 19:55:03 +0100 2536891 http://www.medworm.com/index.php?rid=1770364&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18772102%26dopt%3DAbstract Authors: Christensen LP Ginsenosides are a special group of triterpenoid saponins that can be classified into two groups by the skeleton of their aglycones, namely dammarane- and oleanane-type. Ginsenosides are found nearly exclusively in Panax species (ginseng) and up to now more than 150 naturally occurring ginsenosides have been isolated from roots, leaves/stems, fruits, and/or flower heads of ginseng. Ginsenosides have been the target of a lot of research as they are believed to be the main active principles behind the claims of ginsengs efficacy. The potential health effects of ginsenosides that are discussed in this chapter include anticarcinogenic, immunomodulatory, anti-inflammatory, antiallergic, antiatherosclerotic, antihypertensive, and antidiabetic effects as well as antist... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1770364 Sun, 07 Sep 2008 09:59:42 +0100 1770364 http://www.medworm.com/index.php?rid=1770363&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18772103%26dopt%3DAbstract Authors: Shoaf-Sweeney KD, Hutkins RW For many pathogenic bacteria, infections are initiated only after the organism has first adhered to the host cell surface. If adherence can be inhibited, then the subsequent infection can also be inhibited. This approach forms the basis of anti-adherence strategies, which have been devised to prevent a variety of bacterial infections. In this chapter, the molecular basis by which respiratory, urinary, and gastrointestinal tract pathogens adhere to host cells will be described. The five general types of anti-adherence agents will also be reviewed. The most well-studied are the receptor analogs, which include oligosaccharides produced synthetically or derived from natural sources, including milk, berries, and other plants. Their ability to inhibit pa... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1770363 Sun, 07 Sep 2008 09:59:42 +0100 1770363 http://www.medworm.com/index.php?rid=1770362&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18772104%26dopt%3DAbstract Authors: Sahakian N, Kreiss K Workers in the food industry are exposed to multiple respiratory hazards that include irritants, allergens, and substances capable of causing destruction and scarring of the lungs. Cases of constrictive bronchiolitis obliterans, a severe potentially disabling lung disease, have been identified in workers exposed to flavorings. Workplace engineering controls, work practices, and respiratory protection can minimize potential exposures. Medical surveillance of workers exposed to known respiratory hazards will help to identify disease early, facilitate the prompt removal of workers from the causative exposure(s), and prevent further worsening and/or permanence of disease. When companies or employees suspect occupational respiratory disease, they can involve pu... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1770362 Sun, 07 Sep 2008 09:59:42 +0100 1770362 http://www.medworm.com/index.php?rid=1770361&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18772105%26dopt%3DAbstract Authors: Lucy Yu L, Lutterodt H, Cheng Z Psyllium is an excellent dietary source for both soluble and insoluble fibers and has been used in supplemental and food products for its beneficial health effects. The strong water-absorbing and gelling capacities have made it a great challenge to incorporate psyllium in foods at the level needed to claim health benefits on the label. This review is focused on the approaches to improve the functionality, sensory property, and bioactivity of psyllium. Also included is a brief summary of the health beneficial effects of psyllium, along with its possible adverse effects. The information may be useful for those in psyllium research and functional food development. PMID: 18772105 [PubMed - in process] (Source: Advances in Food and Nutrition Rese... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1770361 Sun, 07 Sep 2008 09:59:42 +0100 1770361 http://www.medworm.com/index.php?rid=1770360&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18772106%26dopt%3DAbstract Authors: Ratnayake WS, Jackson DS Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers-in-solution, known as gelatinization. The sequence of structural transformations that the starch granule undergoes during this order-to-disorder transition has been extensively researched. None of the published starch gelatinization theories can fully and adequately explain the exact mechanism of sequential structural changes that starch granules undergo during gelatinization. This chapter analyzes several published theories an... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1770360 Sun, 07 Sep 2008 09:59:42 +0100 1770360 http://www.medworm.com/index.php?rid=1251680&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18291303%26dopt%3DAbstract Authors: Bhunia AK The safety of our food supply is always a major concern to consumers, food producers, and regulatory agencies. A safer food supply improves consumer confidence and brings economic stability. The safety of foods from farm-to-fork through the supply chain continuum must be established to protect consumers from debilitating, sometimes fatal episodes of pathogen outbreaks. The implementation of preventive strategies like hazard analysis critical control points (HACCP) assures safety but its full utility will not be realized unless supportive tools are fully developed. Rapid, sensitive, and accurate detection methods are such essential tools that, when integrated with HACCP, will improve safety of products. Traditional microbiological methods are powerful, error-proof, an... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1251680 Sat, 23 Feb 2008 20:36:34 +0100 1251680 http://www.medworm.com/index.php?rid=1251679&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18291304%26dopt%3DAbstract Authors: Hosea Blewett HJ, Cicalo MC, Holland CD, Field CJ Breast-feeding is generally accepted as the optimal method of feeding infants. However, we have yet to fully understand the complex mixture of bioactive compounds contained in human milk. Epidemiological studies have indicated that breast-feeding is associated with health benefits in the infant for many immune-related conditions. Breast milk contains various antimicrobial substances, factors that promote immune development, constituents that promote tolerance/priming of the infant immune system, as well as anti-inflammatory components. This chapter identifies and discusses the immunological compounds in human milk and the available evidence for their effect on the immune system of the infant. Current feeding regimens recommende... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1251679 Sat, 23 Feb 2008 20:36:34 +0100 1251679 http://www.medworm.com/index.php?rid=1251678&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18291305%26dopt%3DAbstract Authors: Niessen L Mycotoxins are secondary metabolites produced by filamentous fungi which have toxicologically relevant effects on vertebrates if administered in small doses via a natural route. In order to improve food safety and to protect consumers from harmful contaminants, the presence of fungi with the potential to produce such compounds must be checked at critical control points during the production of agricultural commodities as well as during the process of food and feed preparation. Polymerase chain reaction (PCR)-based diagnosis has been applied as an alternative assay replacing cumbersome and time-consuming microbiological and chemical methods for the detection and identification of the most serious toxin producers in the fungal genera Fusarium, Aspergillus, and Penicill... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1251678 Sat, 23 Feb 2008 20:36:34 +0100 1251678 http://www.medworm.com/index.php?rid=1251677&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18291306%26dopt%3DAbstract Authors: Taylor SL Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock. Seafood allergies are among the most common types of food allergies on a worldwide basis. Allergies to fish and crustacean shellfish are very common. Molluscan shellfish allergies are well known but do not appear to occur as frequently. Molluscan shellfish allergies have been documented to all classes of mollusks including gastropods (e.g., limpet, abalone), bivalves (e.g., clams, oysters, mussels), and cephalopods (e.g., squid, octopus). Tropomyo... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1251677 Sat, 23 Feb 2008 20:36:34 +0100 1251677 http://www.medworm.com/index.php?rid=1251676&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18291307%26dopt%3DAbstract Authors: Biesalski HK, Tinz J The term "nutritargeting" in analogy to the term "drug targeting" means targeting nutrients to specific "target" tissues. What is the rationale for this idea? Some tissues obviously are able to accumulate micronutrients selectively and to use them predominantly for specific functions. It has, for instance, been known for a long time that the accumulation of beta-carotene in the skin does not only provide a "golden-yellow" color but considerable antioxidative protection as well. Yet beta-carotene is only one of many antioxidants, which can be detected in the skin. Other carotenoids, for example, lutein and zeaxanthine, are preferentially found in the macula lutea, the so-called yellow spot in the eye. Here, carotenoids are subject to a metabolism typical fo... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1251676 Sat, 23 Feb 2008 20:36:34 +0100 1251676 http://www.medworm.com/index.php?rid=1251675&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D18291308%26dopt%3DAbstract Authors: Reinwald S, Weaver CM, Kester JJ There has been considerable investigation into the health benefits of calcium citrate malate (CCM) since it was first patented in the late 1980s. This chapter is a comprehensive summary of the supporting science and available evidence on the bioavailability and health benefits of consuming CCM. It highlights the important roles that CCM can play during various life stages. CCM has been shown to facilitate calcium retention and bone accrual in children and adolescents. In adults, it effectively promotes the consolidation and maintenance of bone mass. In conjunction with vitamin D, CCM also decreases bone fracture risk in the elderly, slows the rate of bone loss in old age, and is of benefit to the health and well-being of postmenopausal women. C... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=1251675 Sat, 23 Feb 2008 20:36:34 +0100 1251675 http://www.medworm.com/index.php?rid=913984&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17900495%26dopt%3DAbstract Authors: Augustin MA, Udabage P The inherent physical functionality of dairy ingredients makes them useful in a range of food applications. These functionalities include their solubility, water binding, viscosity, gelation, heat stability, renneting, foaming, and emulsifying properties. The suitability of dairy ingredients for an application can be further tailored by altering the structure of the proteins using appropriate processes. The processes discussed include physical modification (heat treatment, acidification, addition of mineral slats, homogenization, and shear), enzymatic modification (renneting, hydrolysis, and transglutamination), and chemical modification (use of chemical agents and the Maillard reaction). Emerging food processes (high pressure and ultrasound) are also di... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=913984 Sun, 30 Sep 2007 00:22:03 +0100 913984 http://www.medworm.com/index.php?rid=913983&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17900496%26dopt%3DAbstract Authors: Bowling MB, Belk KE, Nightingale KK, Goodridge LD, Scanga JA, Sofos JN, Tatum JD, Smith GC Since the outbreak of bovine spongiform encephalopathy (BSE) in the United Kingdom in 1986 and its subsequent link to the human neurological disorder variant Creutzfeldt-Jakob disease (vCJD), presence of tissues from the central nervous system (CNS) in meat products has been considered a public health concern and, thus, has been banned from entering the human food chain in many countries. Despite this, potential can exist during harvesting to contaminate or cross-contaminate edible meat products with CNS tissue that is designated as a specified risk material (SRM) in many countries. Methods used to detect CNS tissue in meat products vary greatly in their sensitivity, specificity, cost, l... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=913983 Sun, 30 Sep 2007 00:22:03 +0100 913983 http://www.medworm.com/index.php?rid=913982&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17900497%26dopt%3DAbstract Authors: Bisson LF, Karpel JE, Ramakrishnan V, Joseph L The application of genomic technologies to the analysis of wine strains of Saccharomyces cerevisiae has greatly enhanced our understanding of both native and laboratory strains of this important model eukaryote. Not only are differences in transcript, protein, and metabolite profiles being uncovered, but the heritable basis of these differences is also being elucidated. Although some challenges remain in the application of functional genomic technologies to commercial and native strains of S. cerevisiae, recent improvements, particularly in data analysis, have greatly extended the utility of these tools. Comparative analysis of laboratory and wine isolates is refining our understanding of the mechanisms of genome evolution. Genomi... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=913982 Sun, 30 Sep 2007 00:22:03 +0100 913982 http://www.medworm.com/index.php?rid=913981&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17900498%26dopt%3DAbstract Authors: Wang TH, Lin TF The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in China. Monascus rice products (MRPs) are currently being used as health foods in the United States and many Asian countries such as Japan, Taiwan, China, Korea, Thailand, the Philippines, and Indonesia. Many studies have shown that Monascus spp. produce commercially viable metabolites, including food colorants, cholesterol-lowering agents, and antibiotics. The most important bioactive compound isolated from Monascus is monacolin K, which is identical to the potent cholesterol-lowering, antiatherosclerotic drug lovastatin, a 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase inhibitor. Seve... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=913981 Sun, 30 Sep 2007 00:22:03 +0100 913981 http://www.medworm.com/index.php?rid=913980&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17900499%26dopt%3DAbstract Authors: Sabikhi L Dairy biotechnology is fast gaining ground in the area of altering milk composition for processing and/or animal and human health by employing nutritional and genetic approaches. Modification of the primary structure of casein, alteration in the lipid profile, increased protein recovery, milk containing nutraceuticals, and replacement for infant formula offer several advantages in the area of processing. Less fat in milk, altered fatty acid profiles to include more healthy fatty acids such as CLA and omega-fats, improved amino acid profiles, more protein, less lactose, and absence of beta-lactoglobulin (beta-LG) are some opportunities of "designing" milk for human health benefits. Transgenic technology has also produced farm animals that secrete in their milk, human ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=913980 Sun, 30 Sep 2007 00:22:03 +0100 913980 http://www.medworm.com/index.php?rid=913979&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17900500%26dopt%3DAbstract Authors: Temussi P Elucidation of the molecular bases of sweet taste is very important not only for its intrinsic biological significance but also for the design of new artificial sweeteners. Up to few years ago design was complicated by the common belief that different classes of sweet compounds, notably sweet proteins, might interact with different receptors altogether. The recent identification and functional expression of the receptor for sweet taste have shown that there is but one receptor, drastically changing our approach to the development of new sweeteners. The explanation of how the sweet receptor can bind several different classes of molecules is that rather than multiple receptors there are, apparently, multiple sites on the single sweet taste receptor. In this chapter, th... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=913979 Sun, 30 Sep 2007 00:22:03 +0100 913979 http://www.medworm.com/index.php?rid=541061&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17425943%26dopt%3DAbstract Authors: Bovell-Benjamin AC The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter describes the role of the sweet potato in human diets; outlines the biochemical and nutritional composition of the sweet potato with emphasis on its beta-carotene and anthocyanin contents; highlights sweet potato utilization, and its potential as value-added products in human food systems; and demonstrates the potential of the sweet potato in the African context. Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guin... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=541061 Fri, 13 Apr 2007 17:56:04 +0100 541061 http://www.medworm.com/index.php?rid=541060&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17425944%26dopt%3DAbstract Authors: Pasarica M, Dhurandhar NV The rapid increase in obesity and the associated health care costs have prompted a search for better approaches for its prevention and management. Such efforts may be facilitated by better understanding the etiology of obesity. Of the several etiological factors, infection, an unusual causative factor, has recently started receiving greater attention. In the last two decades, 10 adipogenic pathogens were reported, including human and nonhuman viruses, scrapie agents, bacteria, and gut microflora. Some of these pathogens are associated with human obesity, but their causative role in human obesity has not been established. This chapter presents information about the natural hosts, signs and symptoms, and pathogenesis of the adipogenic microorganisms. If... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=541060 Fri, 13 Apr 2007 17:56:04 +0100 541060 http://www.medworm.com/index.php?rid=541059&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17425945%26dopt%3DAbstract Authors: Esteve MJ, Frígola A Fruit juices are an important source of bioactive compounds, but techniques used for their processing and subsequent storage may cause alterations in their contents so they do not provide the benefits expected by the consumer. In recent years consumers have increasingly sought so-called "fresh" products (like fresh products), stored in refrigeration. This has led the food industry to develop alternative processing technologies to produce foods with a minimum of nutritional, physicochemical, or organoleptic changes induced by the technologies themselves. Attention has also focused on evaluating the microbiological or toxicological risks that may be involved in applying these processes, and their effect on food safety, in order to obtain safe products that ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=541059 Fri, 13 Apr 2007 17:56:04 +0100 541059 http://www.medworm.com/index.php?rid=541058&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17425946%26dopt%3DAbstract Authors: Hwang DF, Noguchi T Tetrodotoxin (TTX) is one of the most potent and oldest known neurotoxins. The poisoning cases due to ingestion of TTX-containing marine animals, especially for puffer, have frequently occurred in Asia since a long time ago. This chapter describes various topics on TTX poisoning including the tendency of poisoning incidents, typical case report, treatment and prevention, biology distribution, original source, infestation mechanism, detection methods, characteristics of chemistry and pharmacology, and therapeutic application. Furthermore, the protocols for how to make puffer safe to eat and how to prevent puffer products made from toxic puffers have been suggested. Finally, the biological significance and neurophysiological role of TTX have been elucidated a... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=541058 Fri, 13 Apr 2007 17:56:04 +0100 541058 http://www.medworm.com/index.php?rid=541057&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17425947%26dopt%3DAbstract Authors: Rasmussen RS, Morrissey MT The marine world represents a largely untapped reservoir of bioactive ingredients that can be applied to numerous aspects of food processing, storage, and fortification. Due to the wide range of environments they survive in, marine organisms have developed unique properties and bioactive compounds that, in some cases, are unparalleled by their terrestrial counterparts. Enzymes extracted from fish and marine microorganisms can provide numerous advantages over traditional enzymes used in food processing due to their ability to function at extremes of temperature and pH. Fish proteins such as collagens and their gelatin derivatives operate at relatively low temperatures and can be used in heat-sensitive processes such as gelling and clarifying. Polysacc... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=541057 Fri, 13 Apr 2007 17:56:04 +0100 541057 http://www.medworm.com/index.php?rid=541056&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17425948%26dopt%3DAbstract Authors: Nishiyama I Kiwifruit is the most well-known crop in the genus Actinidia. Although Actinidia fruit sales in the international market are dominated by a single kiwifruit cultivar Actinidia deliciosa "Hayward," there are a considerable number of cultivars and selections in the genus that have widely diverse shape, size, and hairiness. They also offer a wide variation in sensory attributes such as flesh color, flavor, and taste, and in nutritional attributes such as the vitamin C level and carotenoid content. The level of actinidin, which is a cysteine protease in kiwifruit, also varies greatly among cultivars. This chapter reviews available information related to several important components, allergenic properties, and health benefits of Actinidia fruits. PMID: 17425948 [Pub... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=541056 Fri, 13 Apr 2007 17:56:04 +0100 541056 http://www.medworm.com/index.php?rid=392658&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17011474%26dopt%3DAbstract Authors: Hall C, Tulbek MC, Xu Y PMID: 17011474 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392658 Sun, 01 Jan 2006 07:00:00 +0100 392658 http://www.medworm.com/index.php?rid=392656&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17011475%26dopt%3DAbstract Authors: Rao AV, Ray MR, Rao LG Oxidative stress is now recognized as an important etiological factor in the causation of several chronic diseases including cancer, cardiovascular diseases, osteoporosis, and diabetes. Antioxidants play an important role in mitigating the damaging effects of oxidative stress on cells. Lycopene, a carotenoid antioxidant, has received considerable scientific interest in recent years. Epidemiological, tissue culture, and animal studies provide convincing evidence supporting the role of lycopene in the prevention of chronic diseases. Human intervention studies are now being conducted to validate epidemiological observations and to understand the mechanisms of action of lycopene in disease prevention. To obtain a better understanding of the role of lycopene ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392656 Sun, 01 Jan 2006 07:00:00 +0100 392656 http://www.medworm.com/index.php?rid=392654&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17011476%26dopt%3DAbstract Authors: Carr TP, Jesch ED PMID: 17011476 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392654 Sun, 01 Jan 2006 07:00:00 +0100 392654 http://www.medworm.com/index.php?rid=392652&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17011477%26dopt%3DAbstract Authors: Falcone PM, Baiano A, Conte A, Mancini L, Tromba G, Zanini F, Del Nobile MA PMID: 17011477 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392652 Sun, 01 Jan 2006 07:00:00 +0100 392652 http://www.medworm.com/index.php?rid=392650&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D17011478%26dopt%3DAbstract Authors: Fidaleo M, Moresi M PMID: 17011478 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392650 Sun, 01 Jan 2006 07:00:00 +0100 392650 http://www.medworm.com/index.php?rid=392681&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15797342%26dopt%3DAbstract Authors: Lachance PA, Fisher MC PMID: 15797342 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392681 Sat, 01 Jan 2005 07:00:00 +0100 392681 http://www.medworm.com/index.php?rid=392679&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15797343%26dopt%3DAbstract Authors: Schoefs B PMID: 15797343 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392679 Sat, 01 Jan 2005 07:00:00 +0100 392679 http://www.medworm.com/index.php?rid=392677&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15797344%26dopt%3DAbstract Authors: Shahidi F, Abuzaytoun R PMID: 15797344 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392677 Sat, 01 Jan 2005 07:00:00 +0100 392677 http://www.medworm.com/index.php?rid=392676&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15797345%26dopt%3DAbstract Authors: Clarke CI, Arendt EK PMID: 15797345 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392676 Sat, 01 Jan 2005 07:00:00 +0100 392676 http://www.medworm.com/index.php?rid=392674&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15797346%26dopt%3DAbstract Authors: Rajendran S PMID: 15797346 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392674 Sat, 01 Jan 2005 07:00:00 +0100 392674 http://www.medworm.com/index.php?rid=392673&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15797347%26dopt%3DAbstract Authors: Barbosa-Cánovas GV, Juliano P PMID: 15797347 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392673 Sat, 01 Jan 2005 07:00:00 +0100 392673 http://www.medworm.com/index.php?rid=392671&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263426%26dopt%3DAbstract Authors: Brashears MM, Amezquita A, Jaroni D PMID: 16263426 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392671 Sat, 01 Jan 2005 07:00:00 +0100 392671 http://www.medworm.com/index.php?rid=392670&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263427%26dopt%3DAbstract Authors: Drusch S, Aumann J PMID: 16263427 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392670 Sat, 01 Jan 2005 07:00:00 +0100 392670 http://www.medworm.com/index.php?rid=392668&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263428%26dopt%3DAbstract Authors: Graczyk TK, Tamang L, Graczyk H PMID: 16263428 [PubMed - as supplied by publisher] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392668 Sat, 01 Jan 2005 07:00:00 +0100 392668 http://www.medworm.com/index.php?rid=392666&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263429%26dopt%3DAbstract Authors: Kelley DS, Hubbard NE, Erickson KL PMID: 16263429 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392666 Sat, 01 Jan 2005 07:00:00 +0100 392666 http://www.medworm.com/index.php?rid=392664&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263430%26dopt%3DAbstract Authors: Osborne JP, Edwards CG PMID: 16263430 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392664 Sat, 01 Jan 2005 07:00:00 +0100 392664 http://www.medworm.com/index.php?rid=392662&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263431%26dopt%3DAbstract Authors: Palmquist DL, Lock AL, Shingfield KJ, Bauman DE PMID: 16263431 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392662 Sat, 01 Jan 2005 07:00:00 +0100 392662 http://www.medworm.com/index.php?rid=392660&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D16263432%26dopt%3DAbstract Authors: Elvin-Lewis M PMID: 16263432 [PubMed - in process] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392660 Sat, 01 Jan 2005 07:00:00 +0100 392660 http://www.medworm.com/index.php?rid=392691&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15498693%26dopt%3DAbstract Authors: Schmidt SJ PMID: 15498693 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392691 Thu, 01 Jan 2004 07:00:00 +0100 392691 http://www.medworm.com/index.php?rid=392689&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15498694%26dopt%3DAbstract Authors: Wansink B PMID: 15498694 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392689 Thu, 01 Jan 2004 07:00:00 +0100 392689 http://www.medworm.com/index.php?rid=392687&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15498695%26dopt%3DAbstract Authors: Singh V, Johnston D PMID: 15498695 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392687 Thu, 01 Jan 2004 07:00:00 +0100 392687 http://www.medworm.com/index.php?rid=392685&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15498696%26dopt%3DAbstract Authors: Torreggiani D, Bertolo G PMID: 15498696 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392685 Thu, 01 Jan 2004 07:00:00 +0100 392685 http://www.medworm.com/index.php?rid=392683&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D15498697%26dopt%3DAbstract Authors: Campbell JF, Arthur FH, Mullen MA PMID: 15498697 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392683 Thu, 01 Jan 2004 07:00:00 +0100 392683 http://www.medworm.com/index.php?rid=392720&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D12402678%26dopt%3DAbstract Authors: Phillippy BQ PMID: 12402678 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392720 Wed, 01 Jan 2003 07:00:00 +0100 392720 http://www.medworm.com/index.php?rid=392716&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D12402679%26dopt%3DAbstract Authors: Coulombe RA PMID: 12402679 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392716 Wed, 01 Jan 2003 07:00:00 +0100 392716 http://www.medworm.com/index.php?rid=392713&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D12402680%26dopt%3DAbstract Authors: Coupland JN, Saggin R PMID: 12402680 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392713 Wed, 01 Jan 2003 07:00:00 +0100 392713 http://www.medworm.com/index.php?rid=392708&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D12402681%26dopt%3DAbstract Authors: Kim JG, Yousef AE, Khadre MA The food industry is interested considerably in using ozone to enhance the shelf-life and safety of food products and in exploring new applications of the sanitizer. This interest was recently accompanied by a US governmental approval of ozone for the safe use, in gaseous and aqueous phases, as an antimicrobial agent on food, including meat and poultry. Ozone has a strong microbicidal action against bacteria, fungi, parasites and viruses when these microorganisms are present in low ozone-demand media. Readily available organic constituents in food, however, compete with microorganisms for applied ozone and thus efficacy of the treatment is minimized. Ozone is suitable for washing and sanitizing solid food with intact and smooth surfaces (e.g., frui... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392708 Wed, 01 Jan 2003 07:00:00 +0100 392708 http://www.medworm.com/index.php?rid=392704&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D12402682%26dopt%3DAbstract Authors: Shewry PR, Halford NG, Tatham AS, Popineau Y, Lafiandra D, Belton PS PMID: 12402682 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392704 Wed, 01 Jan 2003 07:00:00 +0100 392704 http://www.medworm.com/index.php?rid=392701&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D14639781%26dopt%3DAbstract Authors: Chobert JM PMID: 14639781 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392701 Wed, 01 Jan 2003 07:00:00 +0100 392701 http://www.medworm.com/index.php?rid=392699&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D14639782%26dopt%3DAbstract Authors: Schrauzer GN SeMet is a naturally occurring toxic amino acid but at the same time represents the major nutritional source of selenium for higher animals and humans. The ability of SeMet to be incorporated into the body proteins in place of Met furthermore provides a means of reversible Se storage in organs and tissues. This property is not shared by any other naturally occurring selenoamino acid and thus could be associated with a specific physiological function of SeMet. Since higher animals cannot synthesize SeMet, yet from it all needed forms of Se are produced, SeMet meets the criteria of an essential amino acid. Accordingly, SeMet, or enriched food sources thereof, are appropriate forms of Se for human nutritional Se supplementation. However, while SeMet or Se yeast are a... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392699 Wed, 01 Jan 2003 07:00:00 +0100 392699 http://www.medworm.com/index.php?rid=392697&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D14639783%26dopt%3DAbstract Authors: Hall C PMID: 14639783 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392697 Wed, 01 Jan 2003 07:00:00 +0100 392697 http://www.medworm.com/index.php?rid=392696&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D14639784%26dopt%3DAbstract Authors: Pihlanto A, Korhonen H PMID: 14639784 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392696 Wed, 01 Jan 2003 07:00:00 +0100 392696 http://www.medworm.com/index.php?rid=392694&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D14639785%26dopt%3DAbstract Authors: Mukherjee PK PMID: 14639785 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392694 Wed, 01 Jan 2003 07:00:00 +0100 392694 http://www.medworm.com/index.php?rid=392693&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D14651053%26dopt%3DAbstract Authors: PMID: 14651053 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392693 Wed, 01 Jan 2003 07:00:00 +0100 392693 http://www.medworm.com/index.php?rid=392751&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885135%26dopt%3DAbstract Authors: Yeom HW, McCann KT, Streaker CB, Zhang QH PMID: 11885135 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392751 Tue, 01 Jan 2002 07:00:00 +0100 392751 http://www.medworm.com/index.php?rid=392745&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885136%26dopt%3DAbstract Authors: Orta-Ramirez A, Smith DM PMID: 11885136 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392745 Tue, 01 Jan 2002 07:00:00 +0100 392745 http://www.medworm.com/index.php?rid=392741&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885137%26dopt%3DAbstract Authors: Murphy PA, Hendrich S PMID: 11885137 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392741 Tue, 01 Jan 2002 07:00:00 +0100 392741 http://www.medworm.com/index.php?rid=392737&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885138%26dopt%3DAbstract Authors: Schiffman SS, Zervakis J PMID: 11885138 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392737 Tue, 01 Jan 2002 07:00:00 +0100 392737 http://www.medworm.com/index.php?rid=392733&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885139%26dopt%3DAbstract Authors: Narine SS, Marangoni AG PMID: 11885139 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392733 Tue, 01 Jan 2002 07:00:00 +0100 392733 http://www.medworm.com/index.php?rid=392729&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885140%26dopt%3DAbstract Authors: Wu Y, Weller CL, Hamouz F, Cuppett SL, Schnepf M Combining the advantages of polysaccharides, proteins and/or lipids offers multicomponent edible films and coatings good mass transfer barrier properties. Multicomponent edible films and coatings could be beneficial to the food industry by leading to innovative applications. The barrier properties of these systems strongly depend upon their structure and chemistry, the interaction between different film components as well as surrounding environment conditions. Future researches on these multicomponent systems need to concentrate on the following goals: (1) investigation of the optimal film compositions and specific film-forming conditions for different food systems; (2) study of the film responses in their barrier properties to ... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392729 Tue, 01 Jan 2002 07:00:00 +0100 392729 http://www.medworm.com/index.php?rid=392725&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11885141%26dopt%3DAbstract Authors: Ikeda K PMID: 11885141 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392725 Tue, 01 Jan 2002 07:00:00 +0100 392725 http://www.medworm.com/index.php?rid=392777&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11285681%26dopt%3DAbstract Authors: Boeckner LS, Schnepf MI, Tungland BC PMID: 11285681 [PubMed - indexed for MEDLINE] (Source: Advances in Food and Nutrition Research) Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392777 Mon, 01 Jan 2001 07:00:00 +0100 392777 http://www.medworm.com/index.php?rid=392774&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11285682%26dopt%3DAbstract Authors: Hou G Oriental noodles have been consumed for thousands of years and remain an important part in the diet of many Asians. There is a wide variety of noodles in Asia with many local variations as result of differences in culture, climate, region and a host of other factors. In this article noodle classification, formulation, processing and evaluation are reviewed, with emphasis on eight major types. Wheat quality requirements, basic flour specifications, ingredient functions, and production variables are identified for different noodles. In the evaluation of flour for noodle making, three key quality attributes are considered: processability, noodle color and texture. Noodle process behavior is particularly important in the modern industrial production. Each noodle type has its... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392774 Mon, 01 Jan 2001 07:00:00 +0100 392774 http://www.medworm.com/index.php?rid=392771&cid=s_34423_28_f&fid=34423&url=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fentrez%2Fquery.fcgi%3Ftmpl%3DNoSidebarfile%26db%3DPubMed%26cmd%3DRetrieve%26list_uids%3D11285683%26dopt%3DAbstract Authors: Lucas CD, Hallagan JB, Taylor SL A critical evaluation of the available information demonstrates that reactions to natural color additives are rare. Studies of turmeric and carotenoid pigments administered in mixtures with other food colorings failed to definitely identify reactions to either color additive. For carotenoids, the one case report of an adverse reaction was not conclusive. An anaphylactic reaction to saffron does suggest an IgE-mediated reaction, but the high use of saffron as compared with this single report of an adverse reaction suggests that sensitivity to saffron is extremely rare. Numerous reports of reactions to grapes or grape products have been reported in the literature, but no reports of sensitivities to grape skin extract or grape color extract were f... Advances in Food and Nutrition Research journals http://www.medworm.com/rss/comments.php?id=392771 Mon, 01 Jan 2001 07:00:00 +0100 392771