Results 151 to 160 of about 727,694 (324)

pH Game [PDF]

, 2003
The purpose of this resource is to teach students about the acidity levels of liquids and other substances around their school so they understand what pH levels tell us about the environment.
The GLOBE Program, UCAR (University Corporation for Atmospheric Research)
core  

Human Colitis‐on‐Chip Model Reveals Dual Roles of Butyrate in Epithelial and Macrophage Defense Against Candida albicans Tissue Invasion

Small, EarlyView.
This study establishes a human immunocompetent colitis‐on‐chip model that mimics inflamed gut mucosa and enables quantitative analysis of Candida albicans tissue invasion under DSS‐induced injury. It reveals that microbiota‐derived butyrate simultaneously stabilizes epithelial junctions and reprograms macrophages via HDAC/NLRP3‐dependent mechanisms ...
Manuel Allwang, Maximilian Wipplinger, Parastoo Akbarimoghaddam, Raquel Alonso‐Roman, Zoltan Cseresnyes, Axel Dietschmann, Valentin Wegner, Adrian Feile, Yann Bachelot, Maria Warschinke, Mohamed I. Abdelwahab Hassan, Sonnhild Mittag, Otmar Huber, Bernhard Hube, Mark S. Gresnigt, Marc Thilo Figge, Alexander S. Mosig   +16 more
wiley   +1 more source

Noncariogenic Sweeteners: Sugar Substitutes for Caries Control [PDF]

, 1987
The evidence is clear that the incidence of dental caries is related to the frequency of eating sugar. The use of sugar substitutes is a suggested way of reducing sugar intake.
Abrams, Richard A., Ayers, Curt S.
core   +1 more source

Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate Analysis

Environmental Toxicology, EarlyView.
ABSTRACT This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high
Alana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, Thiago de Melo e Silva, Elivaldo Nunes Modesto Junior, Heronides Adonias Dantas Filho, Charles Miller de Souza Borges, Kelly das Graças Fernandes Dantas, Simone de Fátima Pinheiro Pereira, Ivan Carlos da Costa Barbosa, Beni Jequicene Mussengue Chaúque, Rosinelson da Silva Pena, Nayara Macêdo Peixoto Araújo, Alessandra Santos Lopes   +13 more
wiley   +1 more source

Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity

Current Research in Food Science
Excessive sugar consumption in young people, who are the major consumers of sugary drinks, combined with limited physical activity, is an important determinant of obesity. Despite their natural appeal, fruit juices have a similar sugar content to that of
Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, P. Filannino, O. Vincentini, Francesca De Battistis, R. Di Cagno, Marco Gobbetti   +7 more
semanticscholar   +1 more source

How Changing Food Preferences and Technology Are Transforming Food Markets

Journal of Agricultural Economics, EarlyView.
ABSTRACT The foods that consumers purchase and how they purchase food are changing over time. In this article, we discuss how health prioritization and environmental concerns, combined with new technologies, are changing consumers' food preferences and retail choices.
Jill J. McCluskey, Jillian Hyink
wiley   +1 more source

Effects of Different Pretreatments on the Nutrition, Flavor and Sensory Evaluation of Lactobacilli-Fermented Peach Beverages

Foods
This study aimed to investigate the behavior and fermentation performance of Lactobacillus in peach purees and juice prepared using different pretreatments, and characterized the nutrition and flavor profiles of various fermented peach samples by using ...
Qiaoyu Han, Jiechao Liu, Hui Liu, Qiang Zhang, Zhenzhen Lv, Dalei Chen, Wenbo Yang, Zhonggao Jiao   +7 more
doaj   +1 more source

DEVELOPMENT OF THE TECHNOLOGY OF AYURVEDIC FERMENTED MILK DRINKS

Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences, 2021
N.M. Yushchenko, A.V. Holia, L.B. Lysa, S.A. Halushka, V.P. Kokhanovska   +4 more
openaire   +1 more source

Body Size Regulates Niche Overlap Asymmetry in the Subtropical Andes Rain Shadow: Isotopic Paleoecology of Oligocene South American Ungulates

Integrative Zoology, EarlyView.
This study provides the first isotopic analysis of Oligocene mammals from Quebrada Fiera, Mendoza, Argentina, filling a major gap in South American paleontology. It reveals a latitudinal gradient in aridity due to the Andean rain shadow and highlights the role of (semi)permanent water bodies in sustaining diverse herbivore communities. Additionally, it
Dánae Sanz‐Pérez, Santiago Hernández Del Pino, Esperanza Cerdeño, Manuel Hernández Fernández, Laura Domingo   +4 more
wiley   +1 more source

Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials

Новые технологии
Introduction. The relevance of the research is associated with the study of the Russian kombucha market, traditionally associated with the homemade drink “kombucha”, which is undergoing a transformation, turning into a promising segment of functional ...
R. A. Zhuravlev, M. Yu. Tamova, T. A. Dzhum, M. A. Sidorcheva   +3 more
doaj   +1 more source