Results 91 to 100 of about 3,449,307 (399)
Impact of Food Additives on Gut Homeostasis
Nutrients, 2019 In physiological conditions, the gut is heavily infiltrated with various subsets of inflammatory cells, whose activity is tightly controlled by counter-regulatory mechanisms.
F. Laudisi, C. Stolfi, G. Monteleone
semanticscholar +1 more source
Unraveling Mycobacterium tuberculosis acid resistance and pH homeostasis mechanisms
FEBS Letters, EarlyView.Mycobacterium tuberculosis exhibits a remarkable resilience to acid stress. In this Review, we discuss some of the molecular mechanisms and metabolic pathways used by the tubercle bacilli to adapt and resist host‐mediated acid stress. Mycobacterium tuberculosis (Mtb) is a successful pathogen that has developed a variety of strategies to survive and ...
Janïs Laudouze +3 more
wiley +1 more source
Foods, 2021 To understand the mechanism of tolerance of lactic acid bacteria (LAB) during cold storage of fermented milk, 31 LAB strains were isolated from traditional fermented products, and Lactiplantibacillus plantarum NMGL2 was identified with good tolerance to ...
Min Zhang +5 more
doaj +1 more source
A Large-Scale Benchmark for Food Image Segmentation [PDF]
arXiv, 2021 Food image segmentation is a critical and indispensible task for developing health-related applications such as estimating food calories and nutrients. Existing food image segmentation models are underperforming due to two reasons: (1) there is a lack of high quality food image datasets with fine-grained ingredient labels and pixel-wise location masks -
arxiv
The Advantage of Foraging Myopically [PDF]
J. Stat. Mech. 073501 (2018), 2018 We study the dynamics of a \emph{myopic} forager that randomly wanders on a lattice in which each site contains one unit of food. Upon encountering a food-containing site, the forager eats all the food at this site with probability $p<1$; otherwise, the food is left undisturbed.
arxiv +1 more source
Agro-Food Byproducts as a New Source of Natural Food Additives
Molecules, 2019 Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over the last years, and thus ...
Margarida Faustino +5 more
semanticscholar +1 more source
The power of microRNA regulation—insights into immunity and metabolism
FEBS Letters, EarlyView.MicroRNAs are emerging as crucial regulators at the intersection of metabolism and immunity. This review examines how miRNAs coordinate glucose and lipid metabolism while simultaneously modulating T‐cell development and immune responses. Moreover, it highlights how cutting‐edge artificial intelligence applications can identify miRNA biomarkers ...
Stefania Oliveto +2 more
wiley +1 more source
Cluttered Food Grasping with Adaptive Fingers and Synthetic-Data Trained Object Detection [PDF]
arXiv, 2022 The food packaging industry handles an immense variety of food products with wide-ranging shapes and sizes, even within one kind of food. Menus are also diverse and change frequently, making automation of pick-and-place difficult. A popular approach to bin-picking is to first identify each piece of food in the tray by using an instance segmentation ...
arxiv
Food Additives and Child Health
Pediatrics, 2018 Increasing scientific evidence suggests potential adverse effects on children’s health from synthetic chemicals used as food additives, both those deliberately added to food during processing (direct) and those used in materials that may contaminate food
L. Trasande +2 more
semanticscholar +1 more source
The Saccharomyces cerevisiae amino acid transporter Lyp1 has a broad substrate spectrum
FEBS Letters, EarlyView.In Saccharomyces cerevisiae, Yeast Amino acid Transporter family members mediate the import of amino acids, ranging from substrate specialists to generalists. Here, we show that the specialist transporter, Lyp1, has a broader substrate spectrum than previously described, with affinity constants spanning from micromolar to millimolar.
Foteini Karapanagioti +3 more
wiley +1 more source