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17:14 EST 16th November 2018 | BioPortfolio

Utz Quality Foods, Inc. PubMed articles on BioPortfolio. Our PubMed references draw on over 21 million records from the medical literature. Here you can see the latest Utz Quality Foods, Inc. articles that have been published worldwide.

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Showing "Quality Foods" PubMed Articles 1–25 of 9,900+

Longitudinal change in the diet's monetary value is associated with its change in quality and micronutrient adequacy among urban adults.

Reducing diet costs may lead to the selection of energy-dense foods, such as refined grains or foods high in added sugars and/or fats, which can lower overall dietary quality. We examined the longitudinal association between the monetary value of the diet (MVD) and the overall dietary quality across sex, race and income groups.


Food Composition Tables in Southeast Asia: The Contribution of the SMILING Project.

Objectives Food composition data are key for many nutrition related activities in research, planning and policy. Combatting micronutrient malnutrition among women and young children using sustainable food based approaches, as aimed at in the SMILING project, requires high quality food composition data. Methods In order to develop capacity and to align procedures for establishing, updating and assessing the quality of key nutrient data in the food composition tables in Southeast Asia, a detailed roadmap was ...

Assessment of the Contribution of Dietary and Beverage Intake Quality to Obesity Development.

Low dietary quality is an important indicator of unhealthy eating patterns that can lead to some consequences such as obesity, so policy is a very powerful tool that can affect the consumption of both healthy and unhealthy foods. Indices that assess whether nutritional policies are applied contribute to the assessment of the quality of the population's diet. This study was conducted to investigate the quality of diets and beverages consumed by Turkish adults, and the factors affecting them.


Molecular techniques reveal more secrets of fermented foods.

Fermented foods were likely to have been the first among all types of processed foods consumed by human beings. The role that fermented food plays is not only related to the development of civilizations and cultural relationships between countries but also related to the nutritional importance of its population. Of course, the early manufacturers of fermented foods didn't take into account the advantages of modern sciences, because enzymes and microorganisms were discovered just 150-200 years ago. For that ...

A study about the young consumers' consumption behaviors of street foods.

As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner...

Dehydrated Foods: Are they Microbiologically Safe?

Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathog...

Non-dairy Probiotic Food Products: An Emerging Group of Functional Foods.

The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy f...

Dietary patterns are positively associated with semen quality.

To study association of semen quality with a priori whole dietary pattern indexes, which reflect real-world dietary practices and the numerous combinations by which foods are consumed: Healthy Eating Index (HEI), Dietary Approaches to Stop Hypertension (DASH), alternate Mediterranean Diet score (aMED), and Alternative Healthy Eating Index (AHEI).

Assessing factors that influence young children's food preferences and choices.

Researchers have identified an unbalanced diet as a key risk factor in the etiology of many chronic diseases (World Health Organization, ). Although researchers have found that numerous factors influence children's food choices, no assessment exists to identify these factors. In Experiment 1, we established preliminary empirical evidence of children's preferences for healthier and less-healthy foods, and found that 16 of 21 children preferred less-healthy foods to healthier foods. In Experiment 2, we establ...

NMR Spectroscopy Protocols for Food Metabolomics Applications.

NMR spectroscopy has become an indispensable tool for the metabolic profiling of foods and food products. In the present protocol, we report an analytical approach based on liquid-state NMR for the determination of polar and nonpolar metabolites in some common liquid (wine, spirits, juice) and solid (cheese, coffee, honey) foods. Although the diversity of foods precludes the use of a single protocol, with small modifications, the proposed methodologies can be adapted to a broader range of foodstuffs.

Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction?

A risk of cross-contamination exists when preparing a gluten-free (GF) meal in kitchen facilities that usually handle gluten-containing (GC) foods. Cross-contamination with gluten may occur during the preparation or cooking process; however, published data are lacking on gluten cross-contamination from kitchenware. This study was conducted to determine whether cross-contamination occurs through shared domestic kitchenware and, if so, which cleaning method is most reliable for avoiding this cross-contaminati...

Validation of a rapid and simple high-performance liquid chromatography-electrospray ionization-mass spectrometry method for simultaneous analysis of 15 key chemicals in slimming foods and herbal products.

A rapid and simple high-performance liquid chromatography/electrospray ionization tandem mass spectrometry method was developed for simultaneous analysis of 15 key chemicals in slimming foods and herbal products. These chemicals were strictly restricted adulterants (phenolphthalein, sibutramine, fenfluramine, clopamide, ephedrine, norpseudoephedrine, caffeine and phenformin) and physiologically relevant active components (l-carnitine, nuciferine, aloe-emodin, rhein, emodin, chrysophanol and physcion). In mu...

Research and Regulatory Gaps for the Substantiation of Protein Content Claims on Foods.

Protein claims provide guidance to consumers seeking protein-rich foods. Protein claim regulations differ globally, and both Canada and the U.S. require protein quality assessments, however methods differ. A tripartite workshop identified the need to: 1) harmonize; 2) update existing amino acid composition and digestibility databases; 3) develop non-animal bioassays; and 4) evaluate the impact of protein claims on human health. The Protein-Digestibility Corrected Amino Acid Score method is recommended for c...

Taste phenotype associates with cardiovascular disease risk factors via diet quality in multivariate modeling.

Sensations from foods and beverages drive dietary choices, which in turn, affect risk of diet-related diseases. Perception of these sensation varies with environmental and genetic influences. This observational study aimed to examine associations between chemosensory phenotype, diet and cardiovascular disease (CVD) risk. Reportedly healthy women (n = 110, average age 45 ± 9 years) participated in laboratory-based measures of chemosensory phenotype (taste and smell function, propylthiouracil (PROP...

Evaluation of Petrifilm Lactic Acid Bacteria Plates for Counting Lactic Acid Bacteria in Food.

Although lactic acid bacteria (LAB) are used widely as starter cultures in the production of fermented foods, they are also responsible for food decay and deterioration. The undesirable growth of LAB in food causes spoilage, discoloration, and slime formation. Because of these adverse effects, food companies test for the presence of LAB in production areas and processed foods and consistently monitor the behavior of these bacteria. The 3M Petrifilm LAB Count Plates have recently been launched as a time-savi...

A U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing caramel colour and from formation of 4-MEI through the thermal treatment of food.

4-Methylimidazole (4-MEI) is formed in caramel colours produced using ammonium compounds (Class III and Class IV caramel colours). 4-MEI can also form in food through Maillard reactions between reducing sugars and amino acids during cooking, roasting or dry-heating. The USFDA has analysed over 700 food and beverage samples collected from 2013 to 2015 for the presence of 4-MEI. These samples include foods containing added caramel colour and foods that are not labelled as containing added caramel colour, but ...

Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods.

Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example in the process of malolactic fermentation, even though they can also be involved in spoilage of cider (production of biogenic amines, exopolysaccharides, off-flavours…). In this context a better monitoring of the fermentation process is a matter of interest to guarantee cider qu...

The extent and nature of supermarket own brand foods in Australia: study protocol for describing the contribution of selected products to the healthfulness of food environments.

While public health experts have identified food environments as a driver of poor diet, they also hold great potential to reduce obesity, non-communicable diseases, and their inequalities. Supermarkets are the dominant retail food environment in many developed countries including Australia. The contribution of supermarket own brands to the healthfulness of retail food environments has not yet been explored. The aim of this protocol is to describe the methods developed to examine the availability, nutritiona...

Retail Stores Policies for Marketing of Lobsters in Sardinia (Italy) as Influenced by Different Practices Related to Animal Welfare and Product Quality.

The aim of the present study was to evaluate the marketing policies of lobsters as influenced by different practices related to product quality in seven supermarkets located in Italy. Retailers were divided in two categories: large scale and medium scale. The two groups were compared to screen for differences and to assess differences in score distribution attributed to different practices related to product quality. Our results showed no statistical differences ( > 0.05) between the two categories. Lobster...

Is it still a real treat? Adults' treat provision to children.

Consumption of high-energy foods in the absence of hunger has been identified as a key target to address in the area of obesity. For children, such foods are often provided by adults as treats. There is limited understating of adults' treat giving. The present study aimed to understand adults' provision of treats to children on the Island of Ireland. A total of 1039 participants, including parents, grandparents, child minders and education practitioners completed a face-to-face survey in their home. Partici...

Meat, eggs, full-fat dairy, and nutritional boogeymen: Does the way in which animals are raised affect health differently in humans?

 Food recommendations to improve cancer prevention are generally based on epidemiologic data and remain inconsistent. These epidemiologic studies, while controversial, have generally produced results that caution against the consumption of high-fat foods, including eggs, red meat, and full-fat dairy, such as butter and cheese. Yet, limited data exist assessing the quality of individual sources of these foods and the effect each has after its consumption. This study set out to assess the impact sources of f...

Birch pollen-related foods can cause late eczematous reactions in patients with atopic dermatitis.

Previous studies have indicated that in patients with atopic dermatitis (AD) and birch pollen allergy related foods are able to cause a late eczematous response. However, the relevance of AD worsening by ingestion of birch pollen-related foods is still a matter of debate.

Vitamin D fortification of foods and prospective health outcomes.

Vitamin D is essential for bone health and has significant roles in non-skeletal health and organ function. Dermal synthesis through exposure to ultraviolet B light is the major natural source of vitamin D, while only a small portion of the necessary amount can be acquired by a diet without fortified foods. In recent years, vitamin D deficiency as a result of lifestyles with inadequate sun exposure, has received increased attention due to its association with the increased risk of serious chronic diseases. ...

Contamination of hospital food with Clostridium difficile in Central Italy.

This study investigates the contamination of foods with Clostridium difficile in 3 hospitals of Central Italy. We used real-time PCR for tpi gene to analyse 350 food samples, including 296 cooked meals and 54 foods to be eaten raw. The molecular screening test was positive for 3 samples, but toxigenic C. difficile was isolated only in two of them. The prevalence in cooked food was 0,3% (1/296), while in uncooked processed foods was 1,9% (1/54). Data support the potential risk of food as a source of toxigeni...

Quantification of vitamin D in commercial dog foods and comparison with Association of American Feed Control Officials recommendations and manufacturer-reported concentrations.

OBJECTIVE To quantify vitamin D (VitD) concentrations in commercial dog foods and compare those concentrations with Association of American Feed Control Officials (AAFCO) recommendations and manufacturer-reported concentrations. DESIGN Cross-sectional study. SAMPLE 82 commercial dog foods. PROCEDURES Samples of commercially available dog foods were obtained from owners of healthy dogs in the Guelph, ON, Canada, area and owners of dogs that were patients at the Ontario Veterinary College Health Sciences Cent...


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