Results 31 to 40 of about 79,275 (50)

Increased postprandial glycaemia, insulinemia, and lipidemia after 10 weeks’ sucrose-rich diet compared to an artificially sweetened diet: a randomised controlled trial

Food & Nutrition Research, 2011
The importance of exchanging sucrose for artificial sweeteners on risk factors for developing diabetes and cardiovascular diseases is not yet clear.
Arne Astrup, Jens Juul Holst, A. Christina Møller, Tatjana H. Vasilaris, Anne Flint, Bente K. Møller, Anne Raben   +6 more
doaj   +1 more source

Cooperation of Oligodeoxynucleotides and Synthetic Molecules as Enhanced Immune Modulators

Frontiers in Nutrition, 2019
Unmethylated cytosine–guanine dinucleotide (CpG) motifs are potent stimulators of the host immune response. Cellular recognition of CpG motifs occurs via Toll-like receptor 9 (TLR9), which normally activates immune responses to pathogen-associated ...
Shireen Nigar, Takeshi Shimosato
doaj   +1 more source

Approximate time to steady state resting energy expenditure using indirect calorimetry in young, healthy adults

Frontiers in Nutrition, 2016
Indirect calorimetry (IC) measurements to estimate resting energy expenditure (REE) necessitate a stable measurement period, or steady state (SS). There is limited evidence when assessing the time to reach SS in young, healthy adults.
Collin Popp, Jocelyn Tisch, Kenan Sakarcan, William Bridges, Elliot Jesch   +4 more
doaj   +1 more source

Minimally invasive non-surgical locally injected vitamin C versus the conventional surgical depigmentation in treatment of gingival hyperpigmentation of the anterior esthetic zone: A prospective comparative study

Clinical Nutrition Experimental, 2019
Summary: Objective: The purpose of the current study is to evaluate the efficacy of intra-epidermal vitamin C injection in comparison to the conventional surgical technique in order to manage patients with gingival hyperpigmentation.
Nermin M. Yussif, Ahmed R. Abdel Rahman, Ahmed ElBarbary   +2 more
doaj   +1 more source

Greenhouse gas emissions of realistic dietary choices in Denmark: the carbon footprint and nutritional value of dairy products

Food & Nutrition Research, 2014
Background: Dairy products are important in a healthy diet due to their high nutritional value; they are, however, associated with relatively large greenhouse gas emissions (GHGE) per kg product.
Louise Bruun Werner, Anna Flysjö, Tine Tholstrup   +2 more
doaj   +1 more source

ANÁLISE ISOTÓPICA DO CARBONO EM NÉCTARES DE CAJU

Alimentos e Nutrição, 2011
Os objetivos deste trabalho foram determinar a composição isotópica de néctares comerciais de caju e, por meio de modelos de mistura, quantificar aporcentagem de carbono proveniente de plantas do ciclo fotossintético C3 , a fim de identificar as ...
Ricardo FIGUEIRA, Andressa Milene Parente NOGUEIRA, Waldemar Gastoni VENTURINI FILHO, Carlos DUCATTI, Martha Maria MISCHAN   +4 more
doaj  

Effect of cold chain interruptions on the shelf-life of fluid pasteurised skim milk at the consumer stage

Brazilian Journal of Food Technology, 2018
This study aimed to verify the effect of time and temperature abuse on bacterial numbers in fluid pasteurized skim milk by simulating the real-life scenario, which usually occurs when cold chain is interrupted by consumers prior to consumption that ...
Sumita Paul Sadhu
doaj   +1 more source

Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Brazilian Journal of Food Technology, 2018
Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor.
Michel da Silva Fonseca, Vidiany Aparecida Queiroz Santos, Gabrielle Cristina Calegari, Robert Frans Huibert Dekker, Aneli de Melo Barbosa-Dekker, Mário Antônio Alves da Cunha   +5 more
doaj   +1 more source

<b>OSMOTIC DEHYDRATION KINETICS OF GUAVAS IN MALTOSE SOLUTIONS WITH CALCIUM SALT*</b>

Alimentos e Nutrição, 2009
<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with addition of 0, 0.6 and 1.2% of ...
S. DI S. MASTRANTONIO, L. M. PEREIRA, M. D. HUBINGER   +2 more
doaj  

Quality parameters of tomatoes submitted to different doses of gamma radiation

Brazilian Journal of Food Technology, 2018
Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 ...
Ana Carolina Loro, Victor Wilson Botteon, Marta Helena Fillet Spoto   +2 more
doaj   +1 more source