PubMed Journals Articles About "NET FOOD LAB" RSS

22:13 EST 18th December 2018 | BioPortfolio

NET FOOD LAB PubMed articles on BioPortfolio. Our PubMed references draw on over 21 million records from the medical literature. Here you can see the latest NET FOOD LAB articles that have been published worldwide.

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Showing "FOOD" PubMed Articles 1–25 of 4,900+

Recent Developments and Digital Perspectives in Food Safety and Authenticity.

Food Safety is of fundamental importance for the food processing industry, food retailers and distributors, as well as for the competent authorities because of its potentially direct impact on consumers' health. Next to the prevention of microbiological, chemical, and physical hazards increasing efforts are currently made to combat risks associated with food fraud or food authenticity. Food Safety Management Systems nowadays comprise food safety, food defense, and food fraud prevention measures trying to co...

Food hygiene and safety measures among food handlers in street food shops and food establishments of Dessie town, Ethiopia: A community-based cross-sectional study.

In sub-Saharan Africa foodborne disease and foodborne disease outbreaks are frequently ascribed to poor personal hygiene of street food vendors and food handlers in food establishments. Evidence on the level of food hygiene practices and food safety measures among food handlers is required for proper planning and implementation of targeted interventions. In this study, we aimed to determine the level of food hygiene and safety measures among street food vendors and food handlers in food establishments of De...

The Food Matrix: Implications in Processing, Nutrition and Health.

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the major types of matrices found in foods. The food matrix may be viewed as a physical domain that contains and/or interacts with specific constituents of a foo...

Food immunotherapy for children with food allergies: state of the art and science.

This review examines the current literature and provides insight into the role of food immunotherapy in the management of food-allergic children. Key food immunotherapy trials, benefits, and risks of the intervention, as well as areas requiring further study are all discussed.

Food selectivity in a diverse sample of young children with and without intellectual disabilities.

Children with developmental concerns are more likely to be referred to feeding clinics for food selectivity than typically developing (TD) children. However, there is limited research on food selectivity in children with intellectual disabilities (ID). Fifty-nine TD children and 56 children with ID ages 3-8 years participated in the Children's Mealtime Study to compare food selectivity, conceptualized as food refusal and narrow food repertoire, among TD children and children with ID. Parents completed a 119...

Children eat more food when they prepare it themselves.

Encouraging children to participate in food preparation is recommended by pediatric guidelines and has been included in public health interventions. However, little is known about whether the act of preparing a food specifically increases children's intake of that food, nor is it known whether this effect might differ for healthy and familiar unhealthy foods. The present study examines whether 5- to 7-year-old children eat more of a food they prepared themselves compared to the same food prepared by someone...

Association between food insecurity and food intake.

We aim to identify the prevalence of food insecurity and to ascertain the association between food insecurity and food intake.

Low-Dose Oral Food Challenge with Hazelnut: Efficacy and Tolerability in Children.

Hazelnut allergy (HA) is one of the more common food allergies (FAs) in Europe with a prevalence of 0.2%. The gold standard for diagnosing FA is oral food challenge (OFC) with the culprit food. Another purpose of OFC is to identify the "threshold level" of food as the dose that elicits symptoms. In this way it is possible to avoid a strict elimination diet and to determine the minimal quantity of the culprit food tolerated by the patient.

Food fraud and the perceived integrity of European food imports into China.

Persistent incidents of food fraud in China have resulted in low levels of consumer trust in the authenticity and safety of food that is domestically produced. We examined the relationship between the concerns of Chinese consumers regarding food fraud, and the role that demonstrating authenticity may play in relieving those concerns.

Food intolerance in dogs and cats.

Food intolerance refers to any abnormal physiological response to a food or food additive, believed not to be immunological in nature. Mechanisms include food toxicity, pharmacological reactions, metabolic reactions, dysmotility, dysbiosis, physical effects and non-specific dietary sensitivity. Food intolerance reactions are variable, typically dose-dependent, and can occur at any age. Signs may arise at any time, sometimes several hours or days after consumption of the offending food item, and can last for...

Food environments in and around post-primary schools in Ireland: Associations with youth dietary habits.

The food environment within and surrounding schools may influence children's diets. This study explored if the internal and external school food environments were associated with intake of specific food groups among adolescents.

Global Food-Related Challenges: What Chemistry Has Achieved and What Remains to Be Done.

"… Food chemistry has the important task to improve food security by the development of applicable strategies to give perishable products longer shelf lives. The discovery of unknown food contaminants and adulterants that are not being searched for is crucial in order to avoid scandals and to provide safe and pure food for the consumer …" Read more in the Guest Editorial by Monika Pischetsrieder.

A systematic review and meta-regression of the knowledge, practices, and training of restaurant and food service personnel toward food allergies and Celiac disease.

Up to 3-5% of adults may be affected by food allergies, while approximately 1% are affected by Celiac disease (CD). Food allergy reactions can be severe and potentially fatal, while CD can result in various symptoms. Restaurant and food service establishment staff have an important role in helping to prevent food allergy and CD risks among affected customers.

Playing with food: The effects of food pre-exposure on consumption in young children.

Recent research has shown that pre-exposure to food can lead to reduced subsequent consumption in older children and adults when they focus on a task with a non-eating goal during exposure. One assumption is that the reduced consumption is a consequence of self-regulation that helps to concentrate on the task. Because self-regulatory mechanisms are still under development in young children, we studied the effects of food pre-exposure in young children under the age of six (N = 81). Children played a mem...

Will work less for food: Go/No-go training decreases the reinforcing value of high-calorie food.

Consistently inhibiting responses to palatable food stimuli increases motor suppression for those stimuli and reduces their hedonic value, suggesting a close link between motor inhibition and food reward. The current study aimed to investigate whether GNG training also reduces the motivational, reinforcing value of palatable, high-calorie food. Participants completed either GNG training for high-calorie food or a control task. This was followed by Concurrent Schedules Task (CST) to measure the reinforcing v...

Clinical profile of pediatric patients diagnosed with food allergy in Northwestern Mexico.

Food allergy is an adverse reaction secondary to a specific immune response after exposure to a food. Knowing the natural course of food allergies is essential for opportune diagnosis and treatment.

The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review.

High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various foo...

Rural and Urban Food Allergy Prevalence from the South African Food Allergy Study (Saffa).

Food sensitization and challenge proven food allergy has not been compared in urban and rural settings.

Food Protein-Induced Enterocolitis Syndrome Food Challenges: Experience from a Large Referral Center.

Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE mediated food allergy that is diagnosed based on clinical findings, but can be confirmed with oral food challenge (OFC). OFC is more often performed to assess development of tolerance. Most studies describing OFC in FPIES are limited in size.

Life course influences on food provisioning among low-income, Mexican-born mothers with young children at risk of food insecurity.

World migration shifts emphasize the necessity of framing health behavior in the context of life course. Mexican-born households in the U.S. disproportionally experience food insecurity, a condition associated with poor health. Food assistance programs may not be accessible to immigrants, suggesting food provisioning strategies may play a critical protective role.

Mapping of conformational IgE epitopes of food allergens.

Food allergies reduce the quality of life of affected individuals and may result in anaphylaxis or even death. Allergen-specific immunotherapy (AIT) is based on vaccination with the disease-causing allergens. However, the administration of food allergens can produce severe side effects. Engineered food allergens with altered IgE epitopes hold the promise to improve the safety and efficacy of AIT. Food allergens contain linear and conformational IgE epitopes. This article is protected by copyright. All right...

The effect of food-related stimuli on inhibition in high vs. low restrained eaters.

Restrained eaters constantly limit their eating behavior to avoid gaining weight. Previous research suggests that fundamental deficits in response inhibition might play a role in the development of disinhibited eating among restrained eaters. The current study focuses on the impact of food vs. non-food stimuli on response inhibition in high vs. low restrained eaters. Seventy-five females (38 high and 37 low restrained eaters) completed a novel food stop-signal task in which they were required to discriminat...

The microstructure of starchy food modulates its digestibility.

Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or alterin...

Changes in food reward during weight management interventions - a systematic review.

Does food reward increase or decrease during weight management attempts? Excessive food intake is the main behavioural determinant of obesity; therefore, a better understanding of food reward and its relationship with food intake and weight outcomes could contribute to more effective weight management solutions.

Migration of lead and arsenic from food contact paper into a food simulant and assessment of their consumer exposure safety.

Paper is one of the most commonly used food packaging materials. During the production of packaging paper, it is possible for trace amounts of heavy metals to be incorporated as contaminants. These could migrate into food when packaging paper (food contact paper) is used for cooking, storing and eating. The aim of this study was to determine the migration of lead (Pb) and arsenic (As) from food contact paper into a food simulant and then to assess human safety through the estimated daily intake (EDI) with c...

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