Search results for " Skin"
showing 10 items of 1220 documents
Effects of almond gum as texture and sensory quality improver in wheat bread
2016
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…
Gamma Irradiation and Fermentation
2016
This chapter discusses the applications of gamma irradiation technology for food safety, its nutritional implications, and its involvement in fermentation processes. Gamma irradiation has become an alternative technology for food sterilization due to its nonthermal character, thus replacing the conventional heating processes. Several driving forces are propelling the need of γ-irradiation forward for food applications. Besides food preservation, γ-irradiation is taking place for novel applications, especially involving the enhancement of food fermentation processes, by directly irradiating the medium, or generating performant genetically modified strains.
Effect of torrefaction on properties of pellets produced from woody biomass
2020
Torrefaction has been recognized as a promising strategy to improve handling and storage properties of wood-based pellets, thus producing a uniform-quality commodity with high energy density and hydrophobicity. In this work, pellets produced from spruce stem wood, bark, and forest residues were torrefied in a bench-scale tubular reactor at 225 and 275 °C with two residence times (30 and 60 min). The effects of torrefaction on general properties, grindability, mechanical properties, hydrophobicity, and microstructure of the studied pellets were investigated. The increase of torrefaction severity reduced mass yields, but the heating values and the fixed carbon content of the torrefied pellets…
Adolescent Feeding: Nutritional Risk Factors
2018
AbstractThe aim of this review is to describe adolescent nutritional requirements from a scientific, nutritional, and psychosocial point of view, emphasizing the main risks of malnutrition at this age. Currently, too many teenagers are alone at home and prepare their own meals. The influence of friends replaces parental rules. The habits of adolescents are characterized by a tendency to skip meals, especially breakfast, and, less frequently, the midday meal; to purchase carry-out meals away from home; to consume snacks, especially sweets; to eat at fast food restaurants, almost always with high-calorie content; and to eat fried foods, soft drinks, and sweets. Toxic habits, such as smoking, …
In vitro bioavailability of iron and calcium in cereals and derivatives: A review
2016
Cereals are a staple food in both developed and developing countries, and are considered to be the best vehicle for iron and calcium fortification, as an important strategy for combating dietary deficits. Inadequate dietary intake of iron and calcium is related to a number of disease conditions such as anemia, osteoporosis, hypertension, and different cancers. From a nutritional point of view, it is interesting to know not only the amount of minerals consumed, but also their bioavailability. The present study reviews the current knowledge on the in vitro bioavailability of iron and calcium in cereals, placing emphasis on the methodologies used and on the influence of dietary factors and foo…
Association between parental feeding practices and shared family meals. The Food4toddlers study
2020
Background Parental feeding practices and family meals are important determinants for infants' diet and health. Still, there is no previous research of the association between feeding practices and family meals in infants. Objective Explore potential associations between feeding practices and family meals among infants. Design We present cross-sectional results (baseline) from the Food4toddlers study. In total 298 parents of 1-year-olds, recruited from all over Norway, filled in a questionnaire regarding frequency of shared family meals (breakfast, lunch, dinner) and feeding practices using the validated instrument Comprehensive Feeding Practices Questionnaire. Logistic regression was used …
The Effects of Different High-Protein Low-Carbohydrates Proprietary Foods on Blood Sugar in Healthy Subjects.
2016
The aim of this study was to analyze the effects on blood sugar concentrations through the calculation of the glycemic score (GS) of 10 different high-protein low-carbohydrates (CHOs) proprietary foods that are commonly used as meals during very low-CHO ketogenic diets or during low-CHO diets. Fourteen healthy females were tested for their glycemic response curve elicited by 1000 kJ of glucose three times within a 3-week period (one test each week) compared with one of 10 test foods once on separate days twice a week. After determining the GS of each food in each individual, the mean GS of each test food was calculated. All test foods, compared with glucose, produced a significantly lower g…
Notch-1 decreased expression contributes to leptin receptor downregulation in nasal epithelium from allergic turbinates
2019
Abstract BACKGROUND: Allergic rhinitis is characterized by a remodeling of nasal epithelium. Since the Notch and TGF-β signaling pathways are known to be involved in cell differentiation and remodeling processes and leptin adipokine has already been identified as a marker for homeostasis in human bronchial and nasal epithelial cells of asthmatics, roles played by these pathways have been investigated for chronic allergic rhinitis. METHODS: The leptin/leptin receptor expression has been investigated in a study with 40 biopsies from allergic (AR, n = 18) and non-allergic (C, n = 22) inferior turbinates, using immunohistochemistry, immunofluorescence staining and RT-PCR. In addition, extracts …
No long-term effect of a 2-days intervention on how to prepare homemade food, on toddlers’ skepticism for new food and intake of fruits and vegetable…
2017
Objective Optimal nutrition from early age reduces the risk of developing non-communicable diseases later in life. The aim of this study was to examine the long-term effect on toddlers’ fruit and vegetable intake and sweet beverages, and skepticism for new food, of a 2-days’ intervention on how to prepare homemade food for toddlers. Results The effect of the cooking intervention was evaluated by a randomized, controlled trial where 110 parents of 4–6 months old infants were included. Child diet and food skepticism were measured at 6, 15 and 24 months of age. There were no differences between the control and intervention group in the consumption of fruits and vegetables and intake of water o…
Epidemiology and Microbiology of Skin and Soft Tissue Infections: Preliminary Results of a National Registry
2018
Skin and soft tissue infections (SSTIs) represent a wide range of clinical conditions characterized by a considerable variety of clinical presentations and severity. Their aetiology can also vary, with numerous possible causative pathogens. While other authors previously published analyses on several types of SSTI and on restricted types of patients, we conducted a large nationwide surveillance programme on behalf of the Italian Society of Infectious and Tropical Diseases to assess the clinical and microbiological characteristics of the whole SSTI spectrum, from mild to severe life-threatening infections, in both inpatients and outpatients. Twenty-five Infectious Diseases (ID) Centres throu…