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Dietary long-chain fatty acids and carbohydrate biomarker evaluation in a controlled feeding study in participants from the Women’s Health Initiative cohort
carbohydrate controlled feeding study dietary biomarker phospholipid fatty acids total fat
2018/11/14
Background: Biomarkers of macronutrient intake are lacking. Controlled human feeding studies that preserve the normal variation in nutrient and food consumption are necessary for the development and v...
Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
fortification cyanobacteria organoleptic product shelf life
2016/12/9
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the u...
Public health economic evaluation of different European Union–level policy options aimed at reducing population dietary trans fat intake
European Union cost-effectiveness public health public policy trans fatty acids
2018/12/18
Background: The adverse relation between dietary trans fatty acid (TFA) intake and coronary artery disease risk is well established. Many countries in the European Union (EU) and worldwide have implem...
Nutritional Evaluation and Optimisation in Neonates: a randomized, double-blind controlled trial of amino acid regimen and intravenous lipid composition in preterm parenteral nutrition
amino acid lipid emulsion parenteral nutrition preterm infant randomized controlled trial body composition intrahepatocellular lipid
2018/11/30
Background: Parenteral nutrition is central to the care of very immature infants. Current international recommendations favor higher amino acid intakes and fish oil–containing lipid emulsions.
Methodologic considerations in the evaluation of adaptive thermogenesis
Methodologic considerations adaptive thermogenesis
2018/11/28
Even stringent adherence to a reduced-calorie diet often results in suboptimal weight loss, partly because of declines in resting energy expenditure (REE) that are disproportionately greater than woul...
Evaluation of the Morphologic Method for the Detection of Animal and Herbal Content in Minced Meat
histology meat adulteration soya chicken gizzard
2015/12/30
The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised
animal and herbal content in minced meat was to evaluated. Laboratory adulterated m...
Food safety and label claims for hazelnut allergy traces:evaluation of two PCR assays
amplification declaration food allergy hazelnut
2015/10/9
The molecular techniques (C-PCR, RT-PCR) in the detection and quantification of allergic substances of hazelnut in various categories of food commodities, e.g. breakfast cereals, chocolates and biscui...
Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
Nutritional Composition Physical Qualities
2016/6/2
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Effectiveness evaluation of the food fortification program of Costa Rica: impact on anemia prevalence and hemoglobin concentrations in women and children
anemia Costa Rica food fortification hemoglobin women and children
2018/12/20
Background: Food fortification is one approach for addressing anemia, but information on program effectiveness is limited.
A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (RCCI) in Massachusetts, U.S.A.
safety, kitchen, yeast, bacteria
2014/10/22
Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food sa...
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Evaluation of egg yolk colour
carotenoid determination analyser iCheckTM Egg photometer sensory visual evaluation
2014/7/10
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM...
Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable
Selected Plantain Varieties Chips
2016/6/2
The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agri...
Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method
TEAC Method Foods
2016/6/2
The antioxidant capacity of complex heterogeneous foods and biological systems is affected by many factors. Considering the importance of antioxidants, it is of great interest to know the antioxidant ...
Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method
Antioxidant Properties Indian Vegetable
2016/6/2
Vegetable and fruit peels are generally thrown into the environment as waste material. If this waste can be exploited for some beneficial purpose it will be useful and helpful. With this idea it was t...
