Fabrication and optimisation of cashew nut butter from different vegetable oils
CONCLUSION: The type of oil showed significant effects on the stability and spreadability of the produced cashew nut butter.PMID:36424800 | DOI:10.2174/2772574X14666221124115139 (Source: Adv Data)
Source: Adv Data - November 25, 2022 Category: Epidemiology Authors: Nameer Khairullah Mohammed Nurul Afikah Badrol Hisam Anis Shobirin Meor Hussin Source Type: research
Fabrication and optimisation of cashew nut butter from different vegetable oils
CONCLUSION: The type of oil showed significant effects on the stability and spreadability of the produced cashew nut butter.PMID:36424800 | DOI:10.2174/2772574X14666221124115139 (Source: Adv Data)
Source: Adv Data - November 25, 2022 Category: Epidemiology Authors: Nameer Khairullah Mohammed Nurul Afikah Badrol Hisam Anis Shobirin Meor Hussin Source Type: research
Nutritional effects and feeding behavior in ewes fed with biscuit bran and cashew nut bran, with different energy levels
AbstractThis research evaluated the effects of biscuit bran and cashew nut bran as energy source and additional energy level on intake, digestibility, feeding behavior, energy partitioning, N balance, and blood parameters on ewes. Twenty Morada Nova cull ewes breed (average age of 3 years old and initial body weight of 30.1 ± 3.56 kg) were distributed in a completely randomized design in a 2 × 2 factorial scheme of two energy sources (biscuit bran vs. cashew nut bran) and two levels of energy above 10% and 25% of the recommended energy requirements. The inclusion o f cashew nut bran above 10% of the recommende...
Source: Tropical Animal Health and Production - November 5, 2022 Category: Veterinary Research Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Co-sensitization to the three non-homologous major cashew allergens Ana o 1, Ana o 2 and Ana o 3 is caused by IgE cross-reactivity
CONCLUSIONS: IgE with high affinity to Ana o 3 that cross-reacts with the other two major non-homologous cashew nut allergens might be responsible for the high allergenic potency of cashew nut. These cross-reactive IgE comprises the major fraction of specific IgE in cashew allergic patients, and might be responsible for cross-reactivity between unrelated tree nuts.PMID:36331131 | DOI:10.18176/jiaci.0867 (Source: Journal of Investigational Allergology and Clinical Immunology)
Source: Journal of Investigational Allergology and Clinical Immunology - November 4, 2022 Category: Allergy & Immunology Authors: S Kabasser C Radauer E Eber M E Haber K Hieden P Zieglmayer L E Kost S B Sindher S Chinthrajah S Geiselhart K Hoffmann-Sommergruber K C Nadeau H Breiteneder M Bublin Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives
The objective of the present study was to compare the growth of food-pathogens Listeria monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk product isolate, and spore-forming Paenibacillus in commercially available ultrahigh temperature processed (UHT) bovine milk and non-dairy, plant-based beverages (coconut, almond, cashew) stored at chilled and ambient temperatures (4 °C, 8 °C or 20 °C). Beverage samples were inoculated with a strain cocktail or individual strains of either Listeria or Salmonella, or Paenibacillus or Bacillus, respectively (approximately 1 × 103 CFU/mL). The findi...
Source: Food Microbiology - October 29, 2022 Category: Food Science Authors: Klaudia Bartula M áire Begley No émie Latour Michael Callanan Source Type: research
