Results 101 to 110 of about 154,811 (301)
Acrylamide in food products – eating habits and consumer awareness among Medical School students [PDF]
, 2017 Introduction Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food ...
Onacik-Gür, Sylwia +7 more
core +2 more sources
Advanced Materials Technologies, EarlyView.Region‐specific profiling of the gut microbiome is achieved non‐invasively using electronics‐free ingestible sampling capsules that activate at defined intestinal sites through stimuli‐responsive coatings. Deployed in a porcine dietary intervention model, the capsules resolve spatially distinct, fiber‐driven shifts in microbial composition and short ...
Devendra Sarnaik +8 more
wiley +1 more source
Redox ReportBackground: Acrylamide is a toxic substance formed in some foods that require high-temperature cooking processes and has been implicated as a gonadotoxic agent. Zinc, on the other hand, is a known antioxidant with fertility-enhancing properties.
Ayodeji Johnson Ajibare +3 more
doaj +1 more source
Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County
Open Agriculture, 2020 The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya.
Abong George Ooko +6 more
doaj +1 more source
Force–Displacement Characterization of PNIPAM Microactuators
Advanced Robotics Research, EarlyView.A method to experimentally establish a force–displacement diagram of poly(N‐isopropyl acrylamide) (PNIPAM) microactuators, printed by 2PP, is presented herein. PNIPAM is a hydrogel whose volume and stiffness change with temperature due to the absorption or release of water.
Manon Cassignol +4 more
wiley +1 more source
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain
, 2013 Acrylamide is a probable human carcinogen that forms in plant-derived foods when free asparagine and reducing sugars react at high temperatures. The identification of rye varieties with low acrylamide-forming potential or agronomic conditions that ...
Halford, Nigel G. +11 more
core +1 more source
Advanced Science, EarlyView.Functional amyloid conversion of the translation regulator CPEB3 is essential for long‐term memory persistence. This study demonstrates that targeting this molecular switch with the anti‐amyloidogenic peptide QBP1 selectively blocks CPEB3 fibrillation without disrupting phase separation.
Paula López‐García +13 more
wiley +1 more source
Advanced Science, EarlyView.The adipocyte MKK3–p38β axis emerges as an adaptive stress‐response pathway during obesity. Human visceral adipose tissue analyses, adipocyte‐specific mouse models, and primary adipocytes show that the MKK3–p38β axis supports insulin responsiveness by restraining p70S6K‐dependent inhibitory IRS1 feedback and preserving AKT–GLUT4 signaling. This pathway
Edgar Bernardo +20 more
wiley +1 more source
Reducing the acrylamide-forming potential of crop plants
, 2019 Acrylamide is a food processing contaminant formed from free asparagine and reducing sugars during high-temperature cooking and processing. It is a Group 2A carcinogen, and EFSA’s CONTAM Panel has expressed concern for the potential tumour-inducing ...
Halford, N. G. +5 more
core +1 more source
Advanced Science, EarlyView.Glaucoma, a major cause of blindness, involves retinal ganglion cell (RGC) degeneration. This study shows growth hormone‐releasing hormone receptor (GHRHR) deficiency preserves RGC survival and restores vision, unlike activation which only aids survival.
Yan Tong +24 more
wiley +1 more source