Results 81 to 90 of about 4,742 (206)

Beyond “you are what you eat”: Unlocking gut microbiota‐mediated biotransformation of dietary phytochemicals

iMetaOmics, EarlyView.
The “efficacy paradox” of phytochemicals, low bioavailability yet significant health benefits, is associated with gut microbiota, which biotransforms dietary precursors into bioactive metabolites, enabling systemic effects. Thus, health outcomes of diet depend not just on intake “the rainbow”, but on gut microbial metabolism, redefining “you are what ...
Peng Yang, Ren‐You Gan
wiley   +1 more source

Effects of High-Pressure Processing, UV-C Irradiation and Thermoultrasonication on Donor Human Milk Safety and Quality

Frontiers in Pediatrics, 2022
Holder pasteurization (HoP) is the current recommended treatment for donor human milk. Although this method inactivates microbial contaminants, it also negatively affects various milk components.
Eva Kontopodi, Eva Kontopodi, Bernd Stahl, Bernd Stahl, Johannes B. van Goudoever, Sjef Boeren, Rian A. H. Timmermans, Heidy M. W. den Besten, Ruurd M. Van Elburg, Kasper Hettinga   +9 more
doaj   +1 more source

Fluorescence detection of hydroxyl radicals in water produced by atmospheric pulsed discharges [PDF]

, 2015
It has been proven that hydroxyl (OH) radicals can be generated by streamer discharges across water surfaces under ambient atmospheric conditions. Hydroxyl radicals have the highest oxidation capability amongst all oxygen-based reactive species, thus OH ...
Anderson, J. G., Given, M. J., Li, S., MacGregor, S. J., MacLean, M., Timoshkin, I. V., Wang, T., Wilson, M. P.   +7 more
core   +1 more source

Impact of fortifiers on donor milk nutrient composition: An experimental study

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Background Preterm infants frequently require human milk fortification to meet their unique nutrients requirements. How commercial fortifiers change essential macronutrients and micronutrients in donor human milk has not been well‐studied. Methods Our sampling frame included milk from approved United States milk bank donors (n = 400), measured
Kimberly Mansen, Hannah Sanders, Sarah N. Taylor, Raven Dunstan, Kiersten Israel‐Ballard, Maryanne T. Perrin   +5 more
wiley   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Polish Journal of Food and Nutrition Sciences, 2017
The objective of this study was to compare of the effects of high pressure of 193 MPa at −20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62.5°C, 30 min) on the content and composition of fatty acids (FAs ...
Martysiak-Żurowska Dorota, Puta Małgorzata, Barczak Natalia, Dąbrowska Joanna, Malinowska-Pańczyk Edyta, Kiełbratowska Bogumiła, Kołodziejska Ilona   +6 more
doaj   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

The Effects of Fortification and Refrigerated Storage on Bioactive Proteins in Holder‐pasteurized Donor Human Milk [PDF]

Journal of Pediatric Gastroenterology and Nutrition, 2019
ABSTRACTObjective:The aim of the study was to assess the total protein, lysozyme, and immunoglobulin A (IgA) content of unfortified and fortified Holder‐pasteurized donor human milk (HPDHM) during 96 hours of refrigerated storage.Study Design:HPDHM was prepared in a hospital feeding room and subjected to treatment with 3 different fortifiers: an acidic,
Hannah R, Schlotterer, Boriana, Parvez, Maryanne T, Perrin   +2 more
openaire   +2 more sources

Osmolality of fortified human milk with contemporary human milk fortifiers

Nutrition in Clinical Practice, EarlyView.
Abstract Background Human milk fortification is critical to support preterm infant growth. Human milk fortifed to caloric densities above manufacturers’ recommendations are often necessary to achieve adequate growth. Fortified milk may be prepared 12–24 h before feeding, although practice variations exist.
Abigail Gardiner, Irmalís Flores González, Carrie Smith, Jacqueline Wessel, Jae H. Kim, Ting Ting Fu   +5 more
wiley   +1 more source