Search results for "beverages"
showing 10 items of 4625 documents
Comparative validity of the ASSO - Food Frequency Questionnaire for the web-based assessment of food and nutrients intake in adolescents
2015
Background : A new web-based food frequency questionnaire (the ASSO–FFQ) was developed within the ASSO Project funded by the Italian Ministry of Health. Objective : The aim of the present study is to assess the validity of the ASSO–FFQ at food groups, energy, and nutrients level. Design and subjects : The validation study compared the ASSO–FFQ against a weighted food record (WFR) measuring foods, beverages and supplements intake, compiled during the week following the ASSO–FFQ administration. Ninety-two subjects aged 14–17, recruited from secondary schools in Palermo (Italy), completed the ASSO–FFQ and WFR. The intake of 24 food groups, energy, and 52 nutrients were taken as main outcomes. …
A putative antiviral role of plant cytidine deaminases
2014
[Background]: A mechanism of innate antiviral immunity operating against viruses infecting mammalian cells has been described during the last decade. Host cytidine deaminases (e.g., APOBEC3 proteins) edit viral genomes, giving rise to hypermutated nonfunctional viruses; consequently, viral fitness is reduced through lethal mutagenesis. By contrast, sub-lethal hypermutagenesis may contribute to virus evolvability by increasing population diversity. To prevent genome editing, some viruses have evolved proteins that mediate APOBEC3 degradation. The model plant Arabidopsis thaliana genome encodes nine cytidine deaminases ( AtCDAs), raising the question of whether deamination is an antiviral mec…
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
2019
There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, stimulation of the growth of beneficial microorganisms, and its antioxidant activity. These attributes make olive oil one of the leading healthy edible oils worldwide.The current study overviews the recent findings on the health benefits of olive oil consumption including its effects on gut microbiota, its antioxidant activity, and its ability in preventing car…
Generation of TCR-engineered reference cell samples to control T-cell assay performance
2020
In vitro cellular assays analyzing antigen-specific T cells are characterized by their high complexity and require controlled conditions to lower experimental variations. Without standard cellular reagents, it is difficult to compare results over time and across institutions. To overcome this problem, a simple and robust technology was developed to generate TCR-engineered reference samples (TERS) containing defined numbers of antigen-specific T cells. Utilization of TERS enables performance control of three main T-cell assays: MHC-peptide multimer staining, IFN-gamma ELISpot and cytokine flow cytometry. TERS continuously deliver stable results and can be stored for longer periods of time. H…
The sharedneoantigen landscape of MSI cancers reflects immunoediting during tumor evolution
2019
AbstractThe immune system can recognize and attack cancer cells, especially those with a high load of mutation-inducedneoantigens. Suchneoantigens are particularly abundant in DNA mismatch repair (MMR)-deficient, microsatellite-unstable (MSI) cancers. MMR deficiency leads to insertion/deletion (indel) mutations at coding microsatellites (cMS) and toneoantigen-inducing translational frameshifts. The abundance of mutationalneoantigens renders MSI cancers sensitive to immune checkpoint blockade. However, the neoantigen landscape of MMR-deficient cancers has not yet been systematically mapped. In the present study, we used a novel tool to monitorneoantigen-inducing indel mutations in MSI colore…
Influence of sugar and fat contents on preference for cream cheese: A preliminary study
1993
Abstract In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese …
Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products
2013
WOS: 000324008600021 ; http://www.sciencedirect.com/science/article/pii/S0950329313001092; International audience; The term "freshness sensation" is used by consumers for characterizing some plain yoghurts and yoghurt-like products. This study consisted in an investigation of this sensation aiming at determining its underlying sensory attributes. First, two focus groups of consumers were conducted to open up the framework. A set of plain yoghurts and yoghurt-like products, both commercial and experimental, was then subjected to sensory analysis. The samples were sorted by means of a free sorting task, and further scored for the intensity of their freshness sensation and their liking, by 72 …
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
2020
Abstract Background Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting possibilities in the meat sector to develop functional foods as they are an excellent natural source of nutrients and biocompounds with myriad functionalities. Scope and approach This review collects aspects related to the recent technologies employed to obtain and isolate bioco…
The antimicrobial activity of honey and propolis extracts from the central region of Romania
2021
Abstract Honey and propolis from Apis mellifera (bees) are products that have been used due to their multiple biological properties. The antimicrobial activity of 10 honey samples of known origin and 4 propolis extracts gathered from the same beekeepers located in Transylvania, Romania, were used against certain microorganisms: Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Candida albicans. The study also investigated the positive interaction of propolis aqueous extracts when used with poly-floral honey against the same microorganisms. The most sensitive to the activity of honey samples was the S. aureus strain (the largest inhibition area 18 mm) for p…
Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus…
1994
International audience; Pure and mixed controlled-pH batch cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398 have been conducted. The characteristics of growth and acidification and the productivity of the cultures were compared. During the mixed cultures, the growth characteristics revealed a pronounced stimulation of S. thermophilus whereas L. bulgaricus metabolism was not significantly improved. The final total population was 1.4 to 4.9 higher than in pure cultures. The acidification characteristics were not enhanced by the mixed culture conditions. The productivity of mixed cultures was 1.7 to 2.4 times higher as compared to…