Results 41 to 50 of about 11,066 (200)
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
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
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
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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
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Food anaphylaxis diagnostic marker compilation in machine learning design and validation.
PLoS ONE, 2023 BackgroundTraditional food allergy assessment of anaphylaxis remains limited in accuracy and accessibility. Current methods of anaphylaxis risk assessment are costly with low predictive accuracy.
Inderpal S Randhawa +2 more
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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
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
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Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
JEADV Clinical Practice, EarlyView.ABSTRACT Artificial Intelligence is rapidly transforming allergology by enhancing diagnosis, risk prediction, automation, patient communication, education, and therapy development. Machine learning approaches, including convolutional neural networks, recurrent architectures, and transformer‐based models, enable analysis of complex datasets from ...
Sebastian Seurig +2 more
wiley +1 more source