Issue Information
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Source: Packaging Technology and Science - April 15, 2024 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
The relationship between sidewalk access and weight-related outcomes: a systematic review
This study aimed to systematically examine the association between sidewalk accessibility and weight-related outcomes.Databases were searched by keywords for relevant articles, which were published before March 3, 2024, to report the role of neighborhood sidewalk access on weight-related outcomes. The main findings of the selected articles were extracted from eligible studies by two independent reviewers.A total of 20 out of 33 studies indicated a significant negative relationship between access to sidewalks and weight-related outcomes. Three studies demonstrated an indirect relationship between access to sidewalks and wei...
Source: Nutrition and Food Science - April 15, 2024 Category: Nutrition Authors: Kiyavash Irankhah Soheil Asadimehr Golnaz Ranjbar Behzad Kiani Seyyed Reza Sobhani Source Type: research
Optimization of salt ready-mix for instant fried noodles production using response surface methodology
This study aims to provide a salt ready-mix to instant fried noodles manufacturers.Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate)...
Source: Nutrition and Food Science - April 15, 2024 Category: Nutrition Authors: Manisha Malik Devyani Tomar Narpinder Singh B.S. Khatkar Source Type: research
Neurotoxicity of dibutyl phthalate in zebrafish larvae: Decreased energy acquisition by neurons
In conclusion, DBP-induced neurotoxicity may be the combined result of insufficient neuronal energy acquisition, damage to mitochondrial structure, apoptosis and autophagy. These results provide a theoretical basis for understanding the neurotoxic effects of DBP.PMID:38621509 | DOI:10.1016/j.fct.2024.114666 (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - April 15, 2024 Category: Food Science Authors: Yue Tao Xiaodong Yi Yanyan Gu Rongyi Yang Zixu Li Xiangyong Guo Donglin Zhao Ying Zhang Source Type: research
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthe...
Source: International Journal of Food Microbiology - April 15, 2024 Category: Food Science Authors: Elio L ópez-García Ver ónica Romero-Gil Francisco No é Arroyo-López Antonio Ben ítez-Cabello Source Type: research
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthe...
Source: International Journal of Food Microbiology - April 15, 2024 Category: Food Science Authors: Elio L ópez-García Ver ónica Romero-Gil Francisco No é Arroyo-López Antonio Ben ítez-Cabello Source Type: research
Factors influencing adherence to iron drop supplementation in infants aged 6 to 24 months: a systematic review of observational studies
This study aims to examine the factors associated with noncompliance (such as non-utilization or inconsistent usage) of iron drop supplementation among infants between 6 and 24 months old.Online databases (PubMed, Scopus and SID) were searched to retrieve relevant articles published from inception up to July 2023. Among the 2,177 articles detected, after removing duplicate and irrelevant titles, 21 cross-sectional studies that met the authors’ inclusion criteria were included. Screening for articles and data extraction were conducted separately by two researchers.The findings suggest that some factors related to mother...
Source: Nutrition and Food Science - April 14, 2024 Category: Nutrition Authors: Maryam Hasanzadeh Fereshteh Kalantari Hadi Emamat Hamid Ghalandari Hadith Tangestani Source Type: research
Testicular dysfunction and "its recovery effect" after cadmium exposure
In this study, we constructed rat models of cadmium exposure and dis-exposure, and collected relative samples to observe the changes of related indicators. The results showed that cadmium exposure could reduce the fertility, inhibit the hypothalamic-pituitary-testis axis and activate hypothalamic-pituitary-adrenal axis function, the testicular GR/PI3K-AKT/AMPK signal was abnormal, cell proliferation was inhibited and apoptosis was enhanced. Four weeks after the exposure was stopped, the fertility was still decreased, testicular testosterone synthesis and spermatogenesis were inhibited, cell proliferation was inhibited and ...
Source: Food and Chemical Toxicology - April 14, 2024 Category: Food Science Authors: Qi Zhang YanLing Yang Juan Liu YuJiao Wu Yi Liu Jing Zhang Source Type: research
Public views of animal testing and alternatives in chemical risk assessment
This study aimed at investigating public views of animal testing and potential alternatives, namely in vitro and in silico testing. An online survey was conducted (N = 965). The results suggest that people make trade-offs, as they experience negative affect regarding in vivo testing, which partly might explain their openness regarding certain alternatives. In vitro tests were attributed the highest ability to determine harmful effects of chemicals for different endpoints, followed by in vivo and in silico tests. Our results further showed that many people accept chemicals to be only tested with alternatives, with highest a...
Source: Food and Chemical Toxicology - April 14, 2024 Category: Food Science Authors: Angela Bearth Lisa Wiesner Michael Siegrist Source Type: research
Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods
Int J Food Microbiol. 2024 Mar 30;417:110688. doi: 10.1016/j.ijfoodmicro.2024.110688. Online ahead of print.ABSTRACTTaggiasca table olives are typical of Liguria, a Northwestern Italian region, produced with a spontaneous fermentation carried out by placing the raw drupes directly into brine with a salt concentration of 8-12 % w/v. Such concentrations limit the development of unwanted microbes and favor the growth of yeasts. This process usually lasts up to 8 months. Yeasts are found throughout the entire fermentation process and they are mainly involved in the production of volatile organic compounds, which strongly impac...
Source: International Journal of Food Microbiology - April 14, 2024 Category: Food Science Authors: Chiara Traina Ilario Ferrocino Ambra Bonciolini Vladimiro Cardenia Xinping Lin Kalliopi Rantsiou Luca Cocolin Source Type: research
Pearl millet flour and green gram milk based probiotic beverage
Int J Food Microbiol. 2024 Apr 10;417:110696. doi: 10.1016/j.ijfoodmicro.2024.110696. Online ahead of print.ABSTRACTThe probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5-2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high a...
Source: International Journal of Food Microbiology - April 14, 2024 Category: Food Science Authors: Gargi Ghoshal Japneet Kamboj Prabhjot Kaur Source Type: research
Association between inflammatory potential of diet and anthropometric indicators of adiposity among a sample of Turkish university
This study aims to investigate the relationship between the dietary inflammatory index (DII) and anthropometric indicators of adiposity among Turkish adults.The study sample consisted of 833 young adults (mean age = 23 ± 5.2 years). The inflammatory potential of the diet was evaluated with a DII. Data on dietary intake were collected by a single 24-h dietary recall, and DII was estimated from 25 dietary components. Also, the Mediterranean diet (Med-Diet) adherence screener was applied using the 14-item assessment tool.The proinflammatory diet was statistically associated with young (p < 0.001), singles (p < 0....
Source: Nutrition and Food Science - April 13, 2024 Category: Nutrition Authors: Hatice Ozcaliskan Ilkay Betul Cicek Source Type: research
New Insight into Mycotoxins and Bacterial Toxins: Toxicity Assessment, Molecular Mechanism and Food Safety (Preface to the Special Issue of Food and Chemical Toxicology on the Outcomes of Myco & amp; bacterial toxin)
Food Chem Toxicol. 2024 Apr 11:114655. doi: 10.1016/j.fct.2024.114655. Online ahead of print.ABSTRACTThe special issue "New Insight into Mycotoxins and Bacterial Toxins: Toxicity Assessment, Molecular Mechanism and Food Safety" in Food and Chemical Toxicology contains 19 articles on current hot topics in mycotoxins and bacterial toxins. Dietary exposure to mycotoxins and risk assessments are reported in this issue. Molecular mechanisms of multiple mycotoxins and emerging mechanisms of toxicity are especially concerned by researchers. Moreover, mycotoxin-detoxifying substances and antimicrobial agents are also fully investi...
Source: Food and Chemical Toxicology - April 13, 2024 Category: Food Science Authors: Tong Nie Qinghua Wu Miao Long Wenda Wu Kamil Kuca Source Type: research
Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains
In this study, cereulide production capacities were associated with genetic characteristics. For this, cereulide levels in cultures of 31 strains were determined after incubation in tryptic soy broth for 24 h at 24 °C, 30 °C and 37 °C. Whole genome sequencing based data were used for an in-depth characterization of gene sequences related to cereulide production. The taxonomy, population structure and phylogenetic relationships of the strains were evaluated based on average nucleotide identity, multi-locus sequence typing (MLST), core genome MLST and single nucleotide polymorphism analyses. Despite a limited strain numbe...
Source: International Journal of Food Microbiology - April 13, 2024 Category: Food Science Authors: Hendrik Frentzel Marco Kraemer Ylanna Kelner-Burgos Laura Uelze Dorina Bodi Source Type: research
Cereulide production capacities and genetic properties of 31 emetic Bacillus cereus group strains
In this study, cereulide production capacities were associated with genetic characteristics. For this, cereulide levels in cultures of 31 strains were determined after incubation in tryptic soy broth for 24 h at 24 °C, 30 °C and 37 °C. Whole genome sequencing based data were used for an in-depth characterization of gene sequences related to cereulide production. The taxonomy, population structure and phylogenetic relationships of the strains were evaluated based on average nucleotide identity, multi-locus sequence typing (MLST), core genome MLST and single nucleotide polymorphism analyses. Despite a limited strain numbe...
Source: International Journal of Food Microbiology - April 13, 2024 Category: Food Science Authors: Hendrik Frentzel Marco Kraemer Ylanna Kelner-Burgos Laura Uelze Dorina Bodi Source Type: research
