Attention Deficit Hyperactivity Disorder (ADHD) in Children Consuming Junk Food
Liaquat Medical Research Journal, 2021 The current study is aimed at determining relationship between junk food consumption and Attention Deficit Hyperactivity Disorder (ADHD) in school going children. Standard questionnaires for the diagnosis of ADHD, junk food consumption among children and
Bakht Rawan
doaj
Microencapsulation of Natural Food Colourants [PDF]
International Journal of Nutrition and Food Sciences, 2014 Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome ...
Gülay Özkan, Seda Ersus Bilek
openaire +1 more source
Meta‐analysis fails to show any correlation between protein abundance and ubiquitination changes
FEBS Open Bio, EarlyView.We analyzed over 50 published proteomics datasets to explore the relationship between protein levels and ubiquitination changes across multiple experimental conditions and biological systems. Although ubiquitination is often associated with protein degradation, our analysis shows that changes in ubiquitination do not globally correlate with changes in ...
Nerea Osinalde +3 more
wiley +1 more source
EFSA Journal, 2016 Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to provide a scientific opinion on the safety of the extension of use of the food colour beetroot red (E 162) when added
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Screening and epitope characterization of Nidogen‐2‐specific nanobodies
FEBS Open Bio, EarlyView.Camel immunization and phage display were employed to generate high‐affinity VHH nanobodies against Nidogen‐2. After library construction, biopanning, ELISA screening, sequencing, and recombinant expression, selected nanobodies were purified and characterized, leading to the preliminary exploration of a nanobody‐based sandwich ELISA for specific ...
Jianchuan Wen +9 more
wiley +1 more source
EFSA Journal, 2016 Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of the extension of use of the food colour synthetic β‐carotene [E 160a(ii)
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
A cursory study of the bulk and glaze composition plus metal leaching properties of a selection of antique, vintage and present day food and drink ceramic wares using XRF, FTIR, ²⁷Al, ²⁹Si, ³¹P MAS NMR and ICP-MS for providing a characterisation of the types of domestic ceramic ware used in New Zealand currently [PDF]
, 2014 The ceramic utensils used for eating and drinking such as plates, cups, bowls and other items have been a fundamental part of many societies since ancient times.
Mucalo, Michael R. +1 more
core +1 more source
How to effectively design and create a concept mobile application to aid in the management of type 1 diabetes in adolescents [PDF]
, 2017 Diabetes is one of the eight most prevalent chronic health conditions in the World; therefore there is a wide range of diabetes-related mobile applications available to the public to aid in glycaemic control and self-management.
Hope, Sarah +3 more
core +2 more sources
Evolutionarily divergent DUF4465 domains have a common vitamin B12‐binding function
FEBS Open Bio, EarlyView.We show that DUF4465 family proteins, widespread across bacteria from gut microbiomes, hydrothermal vents, and soil, share a common vitamin B12‐binding function. These augmented β‐jellyroll proteins bind vitamin B12 via extended loops. Our findings establish sequence‐diverse DUF4465 proteins as a widespread class of B12‐binding proteins, highlighting ...
Charlea Clarke +4 more
wiley +1 more source
Yellow and Red Synthetic Food Dyes and Potential Health Hazards: A Mini Review
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and TechnologySynthetic dyes are widely used in the food industry to maintain or restore the colour of food during processing or storage, the azo ones occupying the first place in terms of the extent of use.
Roxana BANC +4 more
doaj +1 more source