Results 41 to 50 of about 11,472 (199)
Journal of the American Oil Chemists' Society, EarlyView.Representation of the graphical abstract of the investigation of physicochemical, functional, and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. ABSTRACT It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted ...
Ana Vânia Carvalho +5 more
wiley +1 more source
Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review
International Journal of Food Science, 2013 Peanut allergy affects 1-2% of the world's population. It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families.
Yang Zhou +8 more
doaj +1 more source
Fatal anaphylaxis due to peanut exposure from oral intercourse
Allergy, Asthma & Clinical Immunology, 2021 Background Intimacy-related allergic reactions, including anaphylaxis, are under-reported due to social stigma, lack of awareness, and misdiagnosis. The differential diagnosis for intimacy-related anaphylaxis is extensive and includes systemic human ...
Lundy R. McKibbin +4 more
doaj +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT The presence of antibiotics in water not only causes environmental pollution but also increases the growth of antibiotic‐resistant bacterial genes, which pose serious threats to human beings and other water residents. Large numbers of people are reportedly affected by the resistant bacterial genes, as many broad‐spectrum antibiotics are not ...
Amir Zada, Shohreh Azizi
wiley +1 more source
Frontiers in Pediatrics, 2021 Peanut allergy is an increasing concern in younger children. Available bedside diagnostic tools, i.e., prick tests with commercial extracts or peanut-containing foods have only limited predictive values. In a cohort of preschoolers with both a history of
Mona I. Kidon +18 more
doaj +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson +4 more
wiley +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Foods, 2022 Background: Peanut allergy (PA) has become a clinical and public health problem, which is mainly regulated by genetics, immune responses, and environmental factors.
Manman Liu +7 more
doaj +1 more source
Timing of symptom onset during 60-min interval oral food challenges in children
Allergology InternationalBackground: Dosing intervals are important in determining oral food challenge (OFC) safety; however, the optimal interval remains unclear. This study aimed to investigate symptom onset time in low-dose OFCs, utilizing 60-min intervals, involving four ...
Nana Kojima +6 more
doaj +1 more source