Results 111 to 120 of about 151,066 (302)

Biochemical testing and pathology reveal rare cause of pediatric acute liver failure: Hyperornithinemia‐hyperammonemia‐homocitrullinuria syndrome

JPGN Reports, EarlyView.
Abstract Hyperornithinemia‐hyperammonemia‐homocitrullinuria (HHH) syndrome is a rare metabolic condition that can cause lethargy, ataxia, tachypnea, nausea, vomiting, seizures, coma, and acute liver failure. We present a 26‐month‐old female with acute liver failure who was diagnosed with HHH 1 week after admission. Histology revealed an acute hepatitic
Tierra L. Mosher, Kathryn S. Czepiel, Matthew B. Neu, Andrea Carolina Cortes Fernandez, L. Walden Browne, Annie D. Niehaus, Roberto Gugig   +6 more
wiley   +1 more source

Small Community Businesses in Slums: A Perspective on Kenyan Slum Networks

Strategic Change, EarlyView.
ABSTRACT Despite extensive research on networks, the relational dimensions and structures cocreated by small community businesses and cooperative societies through everyday entrepreneurship in slum neighborhoods remain undertheorized. Drawing upon 1166 small community businesses, we conceptualize the relational dimensions and structures underlying ...
Amon Simba, Yun He, Preethi Misha, Yan Wang   +3 more
wiley   +1 more source

Molecular confirmation of Brucella spp. in traditional cheeses: A cross‐sectional study

JSFA reports, EarlyView.
Abstract Background and Objective Brucella spp. are major zoonotic foodborne pathogens frequently associated with the consumption of unpasteurized dairy products, particularly traditional cheeses. Although previous studies, including molecular investigations, have examined Brucella contamination in Iranian dairy products, molecularly confirmed and ...
Narges Abasi, Ali Mehrabi, Masoud Kazeminia, Shaghayegh Mousavi, Hajar Khedmati Morasa, Peyman Ghajarbeygi, Seyed Sajjad Babaeimarzangou, Razzagh Mahmoudi   +7 more
wiley   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Characterization and health-promoting properties of traditional mountain cheese microbiota

, 2017
This study aimed to characterize the autochthonous lactic acid bacteria (LAB) established in Traditional Mountain (TM) cheese, and to select strains with technological or health-promoting properties for cheese production.
Clementi, F., Carafa, Ilaria, Franciosi, Elena, Tuohy, Kieran Michael, Stanton, C.   +4 more
core   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

A Review on the Production and Characteristics of Cheese Powders

Foods
Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying.
Gaurav Kr Deshwal, F.N.U. Akshit, Ipek Altay, Thom Huppertz   +3 more
doaj   +1 more source

CHEESE! : Corpus « CHEESE! »

TIPA. Travaux interdisciplinaires sur la parole et le langage, 2022
Béatrice Priego-Valverde, Brigitte Bigi, Mary Amoyal   +2 more
openaire   +3 more sources