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Pesquisa : G07.203.300.350.400 [Categoria DeCS]
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[PMID]:29208255
[Au] Autor:Chanprasertpinyo W; Bhirommuang N; Surawattanawiset T; Tangsermwong T; Phanachet P; Sriphrapradang C
[Ad] Endereço:Department of Medicine, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok, Thailand.
[Ti] Título:Using Ice Cream for Diagnosis of Diabetes Mellitus and Impaired Glucose Tolerance: An Alternative to the Oral Glucose Tolerance Test.
[So] Source:Am J Med Sci;354(6):581-585, 2017 12.
[Is] ISSN:1538-2990
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Oral glucose tolerance test (OGTT) is a sensitive and reliable test for diabetes mellitus and impaired glucose tolerance (IGT). However, poor patient tolerance of glucose solutions is common. We aim to compare the diagnostic value of an ice cream test with a standard OGTT. MATERIALS AND METHODS: A total of 104 healthy adults were randomly assigned to either 75-g OGTT or ice cream, followed by a crossover to the other test. RESULTS: Most patients were females (71%). Mean age was 37 ± 12 years, and body mass index was 24.2 ± 3.9kg/m . Diabetes mellitus and IGT, as diagnosed by 75-g OGTT, were 4.8% and 6.7%, respectively. The 2-hour plasma glucose levels were 110 ± 55.5mg/dL with 75-g glucose and 97.52 ± 40.7mg/dL with ice cream. The correlation coefficient of 2-hour plasma glucose for the 2 tests was 0.82 (95% CI: 0.75-0.87; P < 0.001). Discordant diagnostic results, based on 2-hour plasma glucose levels, were 9.61%. By using a combination of fasting plasma glucose and 2-hour plasma glucose values, the ice cream test would have missed 5.76% of those at high risk for diabetes mellitus (impaired fasting glucose and IGT) or diabetes. CONCLUSIONS: An ice cream test may serve as an alternative to a 75-g OGTT. Before applying this test in clinical practice, it needs to be validated in a larger population.
[Mh] Termos MeSH primário: Diabetes Mellitus Tipo 2/diagnóstico
Intolerância à Glucose/diagnóstico
Sorvetes
[Mh] Termos MeSH secundário: Adulto
Glicemia/análise
Estudos Cross-Over
Feminino
Teste de Tolerância a Glucose
Seres Humanos
Masculino
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Blood Glucose)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:180223
[Lr] Data última revisão:
180223
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:171207
[Cl] Clinical Trial:ClinicalTrial
[St] Status:MEDLINE


  2 / 446 MEDLINE  
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[PMID]:28873534
[Au] Autor:Góral M; Kozlowicz K; Pankiewicz U; Góral D
[Ad] Endereço:Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland. Electronic address: sd-779@student.up.edu.pl.
[Ti] Título:Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.
[So] Source:Food Chem;239:1151-1159, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.
[Mh] Termos MeSH primário: Sorvetes
Probióticos
[Mh] Termos MeSH secundário: Contagem de Colônia Microbiana
Ácido Láctico
Lactobacillus
Magnésio
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
33X04XA5AT (Lactic Acid); I38ZP9992A (Magnesium)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28207305
[Au] Autor:Conficoni D; Alberghini L; Bissacco E; Ferioli M; Giaccone V
[Ad] Endereço:Department of Animal Medicine, Production and Health, University of Padua, Campus Agripolis, 35020 Legnaro, Padua, Italy.
[Ti] Título:Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream.
[So] Source:J Food Prot;80(3):443-446, 2017 Mar.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.
[Mh] Termos MeSH primário: Contaminação de Alimentos
Sorvetes
[Mh] Termos MeSH secundário: Animais
Arsênico
Itália
Metais Pesados
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Metals, Heavy); N712M78A8G (Arsenic)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170605
[Lr] Data última revisão:
170605
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170217
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-291


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[PMID]:28173808
[Au] Autor:Ullah R; Nadeem M; Imran M
[Ad] Endereço:Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
[Ti] Título:Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.
[So] Source:Lipids Health Dis;16(1):34, 2017 Feb 07.
[Is] ISSN:1476-511X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. METHODS: Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T , T , T and T ), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. RESULTS: Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T , T , T and T were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T , T , T and T were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T , T , T and T was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO /kg) was observed in T , which was much less than allowable limit of 10 (MeqO /kg). Flavour score was non-significant after 30 days of storage period. CONCLUSIONS: Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of omega-3 fatty acids and improved the antioxidant perspectives of ice cream. These results suggest that omega-3 fatty acids and antioxidant characteristics of ice cream may be improved with olein fraction of chia oil for discerning consumers.
[Mh] Termos MeSH primário: Ácidos Graxos Ômega-3/análise
Flavonoides/análise
Sorvetes/análise
Óleos Vegetais/química
Salvia/química
[Mh] Termos MeSH secundário: Antioxidantes/análise
Antioxidantes/química
Suplementos Nutricionais
Ácidos Graxos Ômega-3/química
Flavonoides/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Fatty Acids, Omega-3); 0 (Flavonoids); 0 (Plant Oils)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170605
[Lr] Data última revisão:
170605
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170209
[St] Status:MEDLINE
[do] DOI:10.1186/s12944-017-0420-y


  5 / 446 MEDLINE  
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[PMID]:28166293
[Au] Autor:Chen Y; Luo Y; Curry P; Timme R; Melka D; Doyle M; Parish M; Hammack TS; Allard MW; Brown EW; Strain EA
[Ad] Endereço:Center for Food Safety and Applied Nutrition, Food and Drug Administration College Park, MD, United States of America.
[Ti] Título:Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States.
[So] Source:PLoS One;12(2):e0171389, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from different outbreaks/incidents.
[Mh] Termos MeSH primário: Surtos de Doenças
Variação Genética
Genoma Bacteriano
Sorvetes/microbiologia
Listeria monocytogenes/genética
Listeriose/epidemiologia
Listeriose/microbiologia
[Mh] Termos MeSH secundário: Microbiologia de Alimentos
Doenças Transmitidas por Alimentos/epidemiologia
Doenças Transmitidas por Alimentos/microbiologia
Seres Humanos
Listeria monocytogenes/classificação
Listeria monocytogenes/virologia
Listeriose/transmissão
Tipagem de Sequências Multilocus
Filogenia
Polimorfismo de Nucleotídeo Único
Prófagos/genética
Análise de Sequência de DNA
Sorotipagem
Estados Unidos/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170825
[Lr] Data última revisão:
170825
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170207
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0171389


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[PMID]:28106205
[Au] Autor:Costa MG; Ooki GN; Vieira AD; Bedani R; Saad SM
[Ad] Endereço:Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000 São Paulo, SP, Brazil. susaad@usp.br.
[Ti] Título:Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.
[So] Source:Food Funct;8(2):731-740, 2017 Feb 22.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g . Compared to the fresh culture, Lb. rhamnosus GG showed higher survival under simulated gastrointestinal conditions when incorporated into açai ice cream, indicating that the presence of the food matrix contributed to the microorganism survival. A reduction of at least 5 log cycles of Lb. rhamnosus GG was observed in all formulations after the gastrointestinal simulation in all storage periods assessed. The addition of I, WC, and/or WI did not show any significant effect on the probiotic survival under simulated gastrointestinal stress (p < 0.05). Compared to the fresh culture, fewer morphological changes were observed when the probiotic was added to ice cream. Thus, the açai pulp ice cream was shown to be a suitable matrix for Lb. rhamnosus GG, improving its survival under in vitro simulated gastrointestinal conditions.
[Mh] Termos MeSH primário: Euterpe/metabolismo
Trato Gastrointestinal/microbiologia
Sorvetes/microbiologia
Lactobacillus rhamnosus/crescimento & desenvolvimento
Probióticos/metabolismo
Simbióticos/análise
[Mh] Termos MeSH secundário: Aditivos Alimentares/análise
Armazenamento de Alimentos
Frutas/metabolismo
Seres Humanos
Sorvetes/análise
Viabilidade Microbiana
Modelos Biológicos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170327
[Lr] Data última revisão:
170327
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170121
[St] Status:MEDLINE
[do] DOI:10.1039/c6fo00778c


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[PMID]:27741432
[Au] Autor:Chen Y; Pouillot R; S Burall L; Strain EA; Van Doren JM; De Jesus AJ; Laasri A; Wang H; Ali L; Tatavarthy A; Zhang G; Hu L; Day J; Sheth I; Kang J; Sahu S; Srinivasan D; Brown EW; Parish M; Zink DL; Datta AR; Hammack TS; Macarisin D
[Ad] Endereço:Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA. Electronic address: yi.chen@fda.hhs.gov.
[Ti] Título:Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products.
[So] Source:Int J Food Microbiol;241:15-22, 2017 Jan 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:A precise and accurate method for enumeration of low level of Listeria monocytogenes in foods is critical to a variety of studies. In this study, paired comparison of most probable number (MPN) and direct plating enumeration of L. monocytogenes was conducted on a total of 1730 outbreak-associated ice cream samples that were naturally contaminated with low level of L. monocytogenes. MPN was performed on all 1730 samples. Direct plating was performed on all samples using the RAPID'L.mono (RLM) agar (1600 samples) and agar Listeria Ottaviani and Agosti (ALOA; 130 samples). Probabilistic analysis with Bayesian inference model was used to compare paired direct plating and MPN estimates of L. monocytogenes in ice cream samples because assumptions implicit in ordinary least squares (OLS) linear regression analyses were not met for such a comparison. The probabilistic analysis revealed good agreement between the MPN and direct plating estimates, and this agreement showed that the MPN schemes and direct plating schemes using ALOA or RLM evaluated in the present study were suitable for enumerating low levels of L. monocytogenes in these ice cream samples. The statistical analysis further revealed that OLS linear regression analyses of direct plating and MPN data did introduce bias that incorrectly characterized systematic differences between estimates from the two methods.
[Mh] Termos MeSH primário: Contagem de Colônia Microbiana/métodos
Contaminação de Alimentos/análise
Microbiologia de Alimentos
Sorvetes/microbiologia
Listeria monocytogenes/isolamento & purificação
[Mh] Termos MeSH secundário: Ágar
Algoritmos
Teorema de Bayes
Meios de Cultura
Análise dos Mínimos Quadrados
Limite de Detecção
Reação em Cadeia da Polimerase
Probabilidade
Reprodutibilidade dos Testes
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Culture Media); 9002-18-0 (Agar)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170917
[Lr] Data última revisão:
170917
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161015
[St] Status:MEDLINE


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[PMID]:27658659
[Au] Autor:Sanguigni V; Manco M; Sorge R; Gnessi L; Francomano D
[Ad] Endereço:Department of Systems Medicine, University of Rome Tor Vergata, Rome, Italy. Electronic address: sanguigni.valerio@gmail.com.
[Ti] Título:Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.
[So] Source:Nutrition;33:225-233, 2017 Jan.
[Is] ISSN:1873-1244
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:OBJECTIVE: The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. METHODS: In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H O ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. RESULTS: Serum polyphenols (P < 0.001), NOx (P < 0.001), FRAP (P < 0.005), FMD (P < 0.001), and RHI (P < 0.05) increased significantly, oxidative stress decreased (d-Roms, P < 0.001; H O , P < 0.001), and the double product (P < 0.001) was improved only after antioxidant ice cream ingestion. No changes were found after control ice cream ingestion. CONCLUSIONS: To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress.
[Mh] Termos MeSH primário: Antioxidantes/uso terapêutico
Desempenho Atlético
Endotélio Vascular/fisiologia
Alimento Funcional
Sorvetes
Estresse Oxidativo
Doenças Vasculares/prevenção & controle
[Mh] Termos MeSH secundário: Adulto
Antioxidantes/administração & dosagem
Biomarcadores/sangue
Camellia sinensis/química
Chocolate
Corylus
Estudos Cross-Over
Endotélio Vascular/fisiopatologia
Teste de Esforço
Feminino
Seres Humanos
Itália
Masculino
Nozes
Oxirredução
Extratos Vegetais/administração & dosagem
Extratos Vegetais/uso terapêutico
Folhas de Planta
Índice de Gravidade de Doença
Método Simples-Cego
Doenças Vasculares/sangue
Doenças Vasculares/fisiopatologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Antioxidants); 0 (Biomarkers); 0 (Plant Extracts)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160924
[St] Status:MEDLINE


  9 / 446 MEDLINE  
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[PMID]:28221903
[Au] Autor:Chen YI; Burall LS; Macarisin D; Pouillot R; Strain E; DE Jesus AJ; Laasri A; Wang H; Ali L; Tatavarthy A; Zhang G; Hu L; Day J; Kang J; Sahu S; Srinivasan D; Klontz K; Parish M; Evans PS; Brown EW; Hammack TS; Zink DL; Datta AR
[Ad] Endereço:U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, Maryland 20740.
[Ti] Título:Prevalence and Level of Listeria monocytogenes in Ice Cream Linked to a Listeriosis Outbreak in the United States.
[So] Source:J Food Prot;79(11):1828-1832, 2016 Nov.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at <20 MPN/g. The levels of L. monocytogenes in these samples had a geometric mean per lot of 0.15 to 7.1 MPN/g. The prevalence and enumeration data from an unprecedented large number of naturally contaminated ice cream products linked to a listeriosis outbreak provided a unique data set for further understanding the risk associated with L. monocytogenes contamination for highly susceptible populations.
[Mh] Termos MeSH primário: Sorvetes
Listeria monocytogenes
[Mh] Termos MeSH secundário: Surtos de Doenças
Contaminação de Alimentos
Microbiologia de Alimentos
Listeriose
Prevalência
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170605
[Lr] Data última revisão:
170605
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170222
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-208


  10 / 446 MEDLINE  
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[PMID]:28071014
[Au] Autor:Gheisari HR; Ahadi L; Khezli S; Dehnavi T
[Ad] Endereço:Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran.
[Ti] Título:Properties of ice-cream fortified with zinc and Lactobacillus casei.
[So] Source:Acta Sci Pol Technol Aliment;15(4):367-377, 2016 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. METHODS: Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. RESULTS: Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. CONCLUSIONS: As a final conclusion, the commercial production of zinc fortified ice cream is recommended.
[Mh] Termos MeSH primário: Manipulação de Alimentos
Alimentos Fortificados
Sorvetes/análise
Lactobacillus casei
Probióticos
Zinco/análise
[Mh] Termos MeSH secundário: Adulto
Fenômenos Químicos
Contagem de Colônia Microbiana
Feminino
Microbiologia de Alimentos
Seres Humanos
Concentração de Íons de Hidrogênio
Sorvetes/microbiologia
Masculino
Meia-Idade
Paladar
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
J41CSQ7QDS (Zinc)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170130
[Lr] Data última revisão:
170130
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170111
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.2016.4.35



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