Results 31 to 40 of about 9,643,925 (303)

A review of food poisoning caused by local food in Japan [PDF]

Journal of General and Family Medicine, 2020
Abstract Increasingly popular worldwide, Japanese cuisine includes several raw preparations such as sashimi and sushi; however, limited information on food poisoning from Japanese local food is available in English literature. Without appropriate knowledge, physicians may underdiagnose traveler's diarrhea among people returning from ...
Takashi Watari, Takayuki Tachibana, Azusa Okada, Kasumi Nishikawa, Kazuya Otsuki, Nobuhiro Nagai, Haruki Abe, Yasuhisa Nakano, Soshi Takagi, Yu Amano   +9 more
openaire   +2 more sources

Harnessing the nutritional potential of Cape wild edible plants: Insights, gaps and priorities

Plants, People, Planet
Societal Impact Statement Wild edible plants hold significant potential to strengthen food systems by enhancing nutrition, dietary diversity, climate resilience, sustainability and deeper connection of people to their food.
Nicola Kühn, Loubie Rusch, Michelle Delport, Frances Storey, Emma van derMeulen, Laura Pereira   +5 more
doaj   +1 more source

Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential

FEBS Letters, EarlyView.
Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Food Safety Culture and Education: A Cross-Sectional Study in Southern Italy

Foods
At present, food safety culture (FSC) is a strategic dimension of food management systems, as established by EU Regulation 2021/382. Understanding how individual and organizational factors influence the safety climate is essential for designing effective
Piersaverio Marzocca, Vito Cerabona, Vincenzo Marcotrigiano, Umberto Farina, Teresa Tarricone, Ylenia Tatoli, Michele Lampedecchia, Giacomo Domenico Stingi, Caterina Spinelli, Maria Grazia Forte, Roberto Rizzi, Annamaria Dalena, Sandro Cinquetti, Giovanni Normanno, Maria Teresa Montagna, Christian Napoli, Osvalda De Giglio, Giuseppina Caggiano   +17 more
doaj   +1 more source

IS LOCAL A MATTER OF FOOD MILES OR FOOD TRADITIONS?

Italian Journal of Food Science, 2017
In the last decade, the local food movement has achieved a growing popularity in the Italian food system. Nevertheless, the Italian food market still lacks a shared definition and labels indicating the local origin of the food products. In this study, we explore the meaning of “local food” in the Italian market using a qualitative approach.
BAZZANI, CLAUDIA, CANAVARI, MAURIZIO
openaire   +3 more sources

The microbiome in human skin aging

FEBS Letters, EarlyView.
Age‐related skin changes encompass the well‐known visible phenotypic alterations, together with microbiome dysbiosis and a series of molecular aging hallmarks. These hallmarks characterize not only a fully stablished aged phenotype but also the skin aging process itself.
Manuel Huerta Arana, Cornelia Wiegand, Omid Omrani, Mario Fabri   +3 more
wiley   +1 more source

‘Local Food’ Systems in County Durham: The capacities of community initiatives and local food businesses to build a more resilient local food system [PDF]

, 2011
This thesis provides a critical assessment of the capacities of ‘local food’ businesses and community-led local food initiatives - in County Durham, North East England - to build resilience into our food systems.
MYCOCK, AMY,ELIZABETH
core  

Local Food Systems Food Safety Concerns

Microbiology Spectrum, 2018
ABSTRACT Foodborne disease causes an estimated 48 million illnesses and 3,000 deaths annually (Scallan E, et al., Emerg Infect Dis 17:7–15, 2011), with U.S. economic costs estimated at $152 billion to $1.4 trillion annually (Roberts T, Am J Agric Econ 89:1183–1188, 2007; Scharff RL,
Benjamin, Chapman, Chris, Gunter
openaire   +2 more sources

Partial depletion of plasminogen activator inhibitor‐1 decreases subcutaneous fat cell hypertrophy and liver cholesterol in high‐fat‐fed female mice

FEBS Letters, EarlyView.
Obesity raises blood levels of PAI‐1, a protein linked to metabolic dysfunction‐associated steatotic liver disease in people with obesity. In female mice fed a high‐fat diet, partially lowering PAI‐1 led to smaller subcutaneous fat cells and lower liver cholesterol, without changing body weight or insulin sensitivity.
Claudia E. Ramirez Bustamante, Robert Sharp, Pradip K. Saha, Elizabeth S. Anaya, Elizabeth L. Lieu, Evelyn L. de Groot, Pooja Patel, Mi Jeong Heo, Aaron R. Cox, Kang Ho Kim, Sean M. Hartig   +10 more
wiley   +1 more source

Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton

Food Chemistry: X
The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated.
Haining Guan, Chunmei Feng, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu, Xiaoqin Diao   +6 more
doaj   +1 more source