Search results for "GRI"
showing 10 items of 10209 documents
Characteristics of Wild Pear ( Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil
2017
The observed high consumer demand for edible oils with high oxidative stability resulted in notable efforts to investigate wild plants as new sources of oils and fats. In this context, the fatty acid profile, total tocopherols, tocotrienols and phenolic compounds, as well as oxidative stability parameters such as peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT), anisidine value (AnV), and kinetic parameters of wild pear (Pyrus glabra Boiss.) seed oil as a novel source of edible oil were investigated. In addition, the oil-in-water emulsion was prepared from wild pear seed oil. Considering the fatty acid profile, linoleic (56.8±1.4g/100 g oil) and oleic acid (27.4±0.6 g/10…
Polyethylene bio-degradation by caterpillars?
2017
In their recent paper on the degradation of polyethylene by caterpillars of the wax moth Galleria melonella, Bombelli et al.[1] report various experiments, including microscopic and spectroscopic data which the authors believe support the chemical digestion of the polymers by these insects. While the biodegradation of mostly inert artificial polymers is definitely a very interesting research field, we must respectfully disagree with the methodology and conclusions from this paper.
Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes
2018
Abstract Finding alternatives for food fortification in a bioavailable form of iron is needed because iron deficiency leads to several diseases. Iron solubility and in vitro iron absorption were evaluated in free and complexed forms, as iron salts or peptide-iron complexes. Whey peptide-iron complexes were synthesized with various ligands (whey protein hydrolysate; its fractions >5 kDa and 85%), only complexes that were synthesized with low-molecular-mass peptides (
Minerality in wine: Towards the reality behind the myths
2018
Revue non indexée dans JCR. This article belongs to the Special Issue Wine Components and Chemical Mechanisms for Health; Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investigating physico-chemical sources of perceived minerality in wine are reviewed also. Unusually, for a wine sensory descriptor, the term frequently is taken to imply a genesis: the sensation is the taste of minerals in the wine that were transported through the vine from the vineyard rocks and soils. Recent studies exploring tast…
Pre-imaginal conditioning alters adult sex pheromone response in Drosophila
2018
https://peerj.com/articles/5585/#supplemental-information; International audience; Pheromones are chemical signals that induce innate responses in individuals of the same species that may vary with physiological and developmental state. In Drosophila melanogaster, the most intensively studied pheromone is 11-cis-vaccenyl acetate (cVA), which is synthezised in the male ejaculatory bulb and is transferred to the female during copulation. Among other effects, cVA inhibits male courtship of mated females. We found that male courtship inhibition depends on the amount of cVA and this effect is reduced in male flies derived from eggs covered with low to zero levels of cVA. This effect is not obser…
Pasta experience: Eating with the five senses - a pilot study
2018
Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of envir…
Tissue factor prothrombotic activity is regulated by integrin-arf6 trafficking
2017
Objective— Coagulation initiation by tissue factor (TF) is regulated by cellular inhibitors, cell surface availability of procoagulant phosphatidylserine, and thiol-disulfide exchange. How these mechanisms contribute to keeping TF in a noncoagulant state and to generating prothrombotic TF remain incompletely understood. Approach and Results— Here, we study the activation of TF in primary macrophages by a combination of pharmacological, genetic, and biochemical approaches. We demonstrate that primed macrophages effectively control TF cell surface activity by receptor internalization. After cell injury, ATP signals through the purinergic receptor P2rx7 induce release of TF + microvesicles. T…
Biological activity and toxicity of plant nutraceuticals: an overview
2021
Plant nutraceuticals have currently been receiving international attention due to their potentially health-promoting effects when consumed as part of a varied diet, including antioxidant, anti-inflammatory, and anti-proliferative properties. These beneficial effects have been attributed to the presence of bioactive compounds naturally occurring in food or produced de novo through metabolic pathways. However, taken into account that nutraceuticals could be concentrated forms of the food or plants, it is probable to find undesirable substances utilized in crop protection, such as pesticides, and other contaminants (e.g. mycotoxins), which could be concentrated during the extraction process. H…
Mycotoxins in dry-cured meats: A review
2017
Dry-cured meats products are consumed in various regions of the world and, consumers are increasingly demanding better quality and safety of these products. Some fungal species can produce mycotoxins in drycured meats, such as aflatoxins and ochratoxins, which, when ingested, can produce carcinogenic and mutagenic effects in humans. Contamination of these products can occur at different points of the production chain, from the field (animal contaminated with feed) to the production or storage of the final product. Although the presence of mycotoxins in drycured meats has been reported in several regions of the world, the presence of these contaminants are not legislated in most countries. T…
Kinematic Sub-Populations in Bull Spermatozoa: A Comparison of Classical and Bayesian Approaches
2020
The ejaculate is heterogenous and sperm sub-populations with different kinematic patterns can be identified in various species. Nevertheless, although these sub-populations are statistically well defined, the statistical differences are not always relevant. The aim of the present study was to characterize kinematic sub-populations in sperm from two bovine species, and diluted with different commercial extenders, and to determine the statistical relevance of sub-populations through Bayesian analysis. Semen from 10 bulls was evaluated after thawing. An ISAS®