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[PMID]:29458479
[Au] Autor:Núñez-Montero K; Leclercq A; Moura A; Vales G; Peraza J; Pizarro-Cerdá J; Lecuit M
[Ad] Endereço:1​Centro de Investigación en Biotecnología, Escuela de Biología, Instituto Tecnológico de Costa Rica, Cartago, Costa Rica.
[Ti] Título:Listeria costaricensis sp. nov.
[So] Source:Int J Syst Evol Microbiol;68(3):844-850, 2018 Mar.
[Is] ISSN:1466-5034
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A bacterial strain isolated from a food processing drainage system in Costa Rica fulfilled the criteria as belonging to the genus Listeria, but could not be assigned to any of the known species. Phylogenetic analysis based on the 16S rRNA gene revealed highest sequence similarity with the type strain of Listeria floridensis (98.7 %). Phylogenetic analysis based on Listeria core genomes placed the novel taxon within the Listeria fleishmannii, L. floridensis and Listeria aquatica clade (Listeria sensu lato). Whole-genome sequence analyses based on the average nucleotide blast identity (ANI<80 %) indicated that this isolate belonged to a novel species. Results of pairwise amino acid identity (AAI>70 %) and percentage of conserved proteins (POCP>68 %) with currently known Listeria species, as well as of biochemical characterization, confirmed that the strain constituted a novel species within the genus Listeria. The name Listeria costaricensis sp. nov. is proposed for the novel species, and is represented by the type strain CLIP 2016/00682 (=CIP 111400 =DSM 105474 ).
[Mh] Termos MeSH primário: Indústria Alimentícia
Listeria/classificação
Filogenia
Águas Residuais/microbiologia
[Mh] Termos MeSH secundário: Técnicas de Tipagem Bacteriana
Composição de Bases
Costa Rica
DNA Bacteriano/genética
Listeria/genética
Listeria/isolamento & purificação
Pigmentação
RNA Ribossômico 16S/genética
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S); 0 (Waste Water)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180308
[Lr] Data última revisão:
180308
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180221
[St] Status:MEDLINE
[do] DOI:10.1099/ijsem.0.002596


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[PMID]:29222543
[Au] Autor:Ioannidis JPA; Trepanowski JF
[Ad] Endereço:Stanford Prevention Research Center, Department of Medicine and Departments of Health Research and Policy, Biomedical Data Science, and Statistics, and Meta-Research Innovation Center at Stanford (METRICS), Stanford University, Stanford, California.
[Ti] Título:Disclosures in Nutrition Research: Why It Is Different.
[So] Source:JAMA;319(6):547-548, 2018 02 13.
[Is] ISSN:1538-3598
[Cp] País de publicação:United States
[La] Idioma:eng
[Mh] Termos MeSH primário: Pesquisa Biomédica/ética
Conflito de Interesses
Revelação/ética
Ciências da Nutrição/ética
[Mh] Termos MeSH secundário: Dieta
Indústria Alimentícia/ética
Seres Humanos
Ciências da Nutrição/economia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, N.I.H., EXTRAMURAL; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180301
[Lr] Data última revisão:
180301
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:171210
[St] Status:MEDLINE
[do] DOI:10.1001/jama.2017.18571


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[PMID]:28452957
[Au] Autor:Hojnik N; Cvelbar U; Tavcar-Kalcher G; Walsh JL; Krizaj I
[Ad] Endereço:Jozef Stefan Institute, Department of Surface Engineering and Optoelectronics, Jamova cesta 39, SI-1000 Ljubljana, Slovenia. natasa.hojnik@ijs.si.
[Ti] Título:Mycotoxin Decontamination of Food: Cold Atmospheric Pressure Plasma versus "Classic" Decontamination.
[So] Source:Toxins (Basel);9(5), 2017 Apr 28.
[Is] ISSN:2072-6651
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Mycotoxins are secondary metabolites produced by several filamentous fungi, which frequently contaminate our food, and can result in human diseases affecting vital systems such as the nervous and immune systems. They can also trigger various forms of cancer. Intensive food production is contributing to incorrect handling, transport and storage of the food, resulting in increased levels of mycotoxin contamination. Mycotoxins are structurally very diverse molecules necessitating versatile food decontamination approaches, which are grouped into physical, chemical and biological techniques. In this review, a new and promising approach involving the use of cold atmospheric pressure plasma is considered, which may overcome multiple weaknesses associated with the classical methods. In addition to its mycotoxin destruction efficiency, cold atmospheric pressure plasma is cost effective, ecologically neutral and has a negligible effect on the quality of food products following treatment in comparison to classical methods.
[Mh] Termos MeSH primário: Descontaminação/métodos
Contaminação de Alimentos/prevenção & controle
Micotoxinas
[Mh] Termos MeSH secundário: Agricultura
Indústria Alimentícia
Gases em Plasma
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Mycotoxins); 0 (Plasma Gases)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE


  4 / 4438 MEDLINE  
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[PMID]:29257634
[Au] Autor:Arulmathi P; Elangovan G
[Ti] Título:Applications of response surface methodology and artificial neural network for decolorization of distillery spent wash by using activated Piper nigrum.
[So] Source:J Environ Biol;37(6):1255-63, 2016 Nov.
[Is] ISSN:0254-8704
[Cp] País de publicação:India
[La] Idioma:eng
[Ab] Resumo:Ethanol production from sugarcane molasses yields large volume of highly colored spent wash as effluent. This color is imparted by the recalcitrant melanoidin pigment produced due to the Maillard reaction. In the present work, decolourization of melanoidin was carried out using activated carbon prepared from pepper stem (Piper nigrum). The interaction effect between parameters were studied by response surface methodology using central composite design and maximum decolourization of 75 % was obtained at pH 7.5, Melanoidin concentration of 32.5 mg l-1 with 1.63 g 100ml-1 of adsorbent for 2hr 75min. Artificial neural networks was also used to optimize the process parameters, giving 74 % decolourization for the same parameters. The Langmuir and Freundich isotherms were applied for describing the biosorption equilibrium. The process was represented by the Langmuir isotherm with a correlation coefficient of 0.94. The first-order, second-order models were implemented for demonstrating the biosorption mechanism and, as a result, Pseudo second order model kinetics fitted best to the experimental data. The estimated enthalpy change (DH) and entropy change (DS) of adsorption were 32.195 kJ mol-1 and 115.44 J mol-1 K which indicates that the adsorption of melanoidin was an endothermic process. Continuous adsorption studies were conducted under optimized condition. The breakthrough curve analysis was determined using the experimental data obtained from continuous adsorption. Continuous column studies gave a breakthrough at 182 mins and 176 ml. It was concluded that column packed with Piper nigrum based activated carbon can be used to remove color from distillery spent wash.
[Mh] Termos MeSH primário: Resíduos Industriais/análise
Redes Neurais (Computação)
Piper nigrum/química
Eliminação de Resíduos Líquidos/métodos
[Mh] Termos MeSH secundário: Adsorção
Indústria Alimentícia
Polímeros/química
Termodinâmica
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Industrial Waste); 0 (Polymers); 0 (melanoidin polymers)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180219
[Lr] Data última revisão:
180219
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171220
[St] Status:MEDLINE


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[PMID]:29378105
[Au] Autor:Savenkova TV; Soldatova EA; Kiseleva TL; Glazkova IV; Zhilinskaya NV
[Ti] Título:[The role of the food industry in dietetic therapy of the population. Specialized confectionery diabetic food].
[So] Source:Vopr Pitan;84(6):107-15, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:Diabetes mellitus is a serious health and social problem of modernity, which in the future will increase and experts predict that the number of patients in 2030 will exceed 438,4 million. Taking into account the seriousness of the problem, and the fact that diabetes hurts an increasing number of young adults, the problem of creating diabetic food products, the positive effect of which on the organism is confirmed by experimental and clinical studies, is very relevant. The overview briefly covers information about the role of diet and ways to modify the composition and formulations of confectionery products of industrial production. The results of industry work towards the development of diabetic confectionery products in Russian Federation and peculiarities of their production and implementation in the framework of the Customs Union countries are summarized. Monitoring of the information entered in the register of specialized food products has been carried out, the lack of common approaches and tools in regulation imposed on the diabetic products in Russia, Belarus and Kazakhstan has been revealed. The necessity of objective regulatory impact assessment has been established. Its results will form the basis of the development of a unified approach to the production, handling and identification of diabetic confectionery and of the introduction of the General principle in relation to the probative value of the data, confirming their quality and safety. To improve the quality of population life and to reduce losses from socially significant diseases is possible through the development of personalized diets and their filling with products with attractive sensory properties. These data indicate the need for training highly qualified specialists with interdisciplinary knowledge in the field of food technology, nutrition and medicine.
[Mh] Termos MeSH primário: Diabetes Mellitus/dietoterapia
Dieta para Diabéticos
Indústria Alimentícia
[Mh] Termos MeSH secundário: Diabetes Mellitus/epidemiologia
Seres Humanos
Cazaquistão/epidemiologia
República da Bielorrússia/epidemiologia
Federação Russa/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


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[PMID]:29251504
[Au] Autor:Khan A; Wen Y; Huq T; Ni Y
[Ad] Endereço:Limerick Pulp and Paper Centre, Department of Chemical Engineering, University of New Brunswick , Fredericton, New Brunswick E3B 5A3, Canada.
[Ti] Título:Cellulosic Nanomaterials in Food and Nutraceutical Applications: A Review.
[So] Source:J Agric Food Chem;66(1):8-19, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Cellulosic nanomaterials (CNMs) are organic, green nanomaterials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made these nanomaterials an intriguing prospect for various applications including the food and nutraceutical industry. From the immobilization of various bioactive agents and enzymes, emulsion stabilization, direct food additives, to the development of intelligent packaging systems or pathogen or pH detectors, the potential food related applications for CNMs are endless. Over the past decade, there have been several reviews published covering different aspects of cellulosic nanomaterials, such as processing-structure-property relationship, physical and chemical properties, rheology, extraction, nanocomposites, etc. In this critical review, we have discussed and provided a summary of the recent developments in the utilization of cellulosic nanomaterials in applications related to food and nutraceuticals.
[Mh] Termos MeSH primário: Celulose
Suplementos Nutricionais
Indústria Alimentícia/métodos
Nanoestruturas/química
[Mh] Termos MeSH secundário: Animais
Células Imobilizadas
Emulsificantes/química
Enzimas Imobilizadas
Aditivos Alimentares/química
Embalagem de Alimentos
Seres Humanos
Mamíferos
Nanoestruturas/toxicidade
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Emulsifying Agents); 0 (Enzymes, Immobilized); 0 (Food Additives); 9004-34-6 (Cellulose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180215
[Lr] Data última revisão:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171219
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04204


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[PMID]:29301069
[Au] Autor:Li Q; Zhao Z
[Ad] Endereço:College of Light Industry and Food Engineering, Guangxi University , Nanning, Guangxi 530004, People's Republic of China.
[Ti] Título:Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating.
[So] Source:J Agric Food Chem;66(4):972-978, 2018 Jan 31.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This research investigated the interaction between α-lactalbumin (α-la) and chitosan at different temperatures. Chitosan was added to α-la solution (5 g L ) to achieve different α-la/chitosan ratios (8:1, 5:1, and 2:1), which were then subjected to different heating temperatures (20, 70, and 90 °C). The results indicated that a low amount of chitosan (8:1) precipitated α-la molecules. Increasing chitosan to a ratio of 5:1 resulted in exposure of the internal structure of α-la, and those formed complexes had high turbidity and average size, which were decreased by an increasing temperature. A further increase of chitosan to a ratio of 2:1 protected the internal structure of α-la molecules. All samples exhibited a similar adsorption behavior at the air/water interface, but the presence of chitosan significantly increased film elasticity. The produced complexes can be regarded as functional ingredients, which can be used as an emulsifying agent and a delivery material to control the release of bioactive compounds.
[Mh] Termos MeSH primário: Quitosana/química
Coloides/química
Temperatura Alta
Lactalbumina/química
[Mh] Termos MeSH secundário: Adsorção
Precipitação Química
Difusão Dinâmica da Luz
Elasticidade
Indústria Alimentícia
Nefelometria e Turbidimetria
Soluções
Espectrometria de Fluorescência
Propriedades de Superfície
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Colloids); 0 (Solutions); 9012-76-4 (Chitosan); 9013-90-5 (Lactalbumin)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180105
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04628


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[PMID]:29235816
[Au] Autor:Simpson R
[Ti] Título:Food for thought.
[So] Source:Can Nurse;113(2):32-4, 2017 Mar-Apr.
[Is] ISSN:0008-4581
[Cp] País de publicação:Canada
[La] Idioma:eng
[Mh] Termos MeSH primário: Rotulagem de Alimentos
[Mh] Termos MeSH secundário: Canadá
Indústria Alimentícia
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180123
[Lr] Data última revisão:
180123
[Sb] Subgrupo de revista:IM; N
[Da] Data de entrada para processamento:171214
[St] Status:MEDLINE


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[PMID]:28963720
[Au] Autor:Alamar MDC; Falagán N; Aktas E; Terry LA
[Ad] Endereço:Plant Science Laboratory, Cranfield University, Cranfield, UK.
[Ti] Título:Minimising food waste: a call for multidisciplinary research.
[So] Source:J Sci Food Agric;98(1):8-11, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Food losses and waste have always been a significant global problem for mankind, and one which has become increasingly recognised as such by policy makers, food producers, processors, retailers, and consumers. It is, however, an emotive subject whereby the extent, accuracy and resolution of available data on postharvest loss and waste are questionable, such that key performance indicators on waste can be misinformed. The nature and extent of food waste differ among developed economies, economies in transition and developing countries. While most emphasis has been put on increasing future crop production, far less resource has been and is still channelled towards enabling both established and innovative food preservation technologies to reduce food waste while maintaining safety and quality. Reducing food loss and waste is a more tractable problem than increasing production in the short to medium term, as its solution is not directly limited, for instance, by available land and water resources. Here we argue the need for a paradigm shift of current funding strategies and research programmes that will encourage the development, implementation and translation of collective biological, engineering and management solutions to better preserve and utilise food. Such multidisciplinary thinking across global supply chains is an essential element in the pursuit of achieving sustainable food and nutritional security. The implementation of allied technological and management solutions is reliant on there being sufficient skilled human capital and resources. There is currently a lack of robust postharvest research networks outside of the developed world, and insufficient global funding mechanisms that can support such interdisciplinary collaborations. There is, thus, a collective need for schemes that encourage inter-supply chain research, knowledge exchange and capacity building to reduce food losses and waste. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Indústria Alimentícia/economia
Abastecimento de Alimentos/economia
Alimentos/economia
Resíduos/economia
[Mh] Termos MeSH secundário: Resíduos/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Waste Products)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171001
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8708


  10 / 4438 MEDLINE  
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[PMID]:28873620
[Au] Autor:Fernández MLÁ; Espino M; Gomez FJV; Silva MF
[Ad] Endereço:Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina.
[Ti] Título:Novel approaches mediated by tailor-made green solvents for the extraction of phenolic compounds from agro-food industrial by-products.
[So] Source:Food Chem;239:671-678, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:An environmentally friendly method for the phenolic compound extraction from agro-food industrial by-products was developed in order to contribute with their sustainable valorization. A Natural Deep Eutectic Solvent was chemometrically-designed for the first time and compared with traditional solvents in terms of analyte stabilization. The combination of lactic acid, glucose and 15% water (LGH-15) was selected as optimal. A high-efficiency ultrasound-assisted extraction mediated by LGH-15 prior to HPLC-DAD allows the determination of 14 phenols in onion, olive, tomato and pear industrial by-products. NADES synthesis as well as the extraction procedures were optimized by Response Surface Methodology. Thus, phenolic determination in these complex samples was achieved by a simple, non-expensive, eco-friendly and robust system. The application to different matrices demonstrated the versatility of the proposed method. NADES opens interesting perspectives for their potential use as vehicles of bioactive compounds as food additives or pharmaceuticals.
[Mh] Termos MeSH primário: Indústria Alimentícia
[Mh] Termos MeSH secundário: Cromatografia Líquida de Alta Pressão
Fenóis
Extratos Vegetais
Solventes
Água
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Phenols); 0 (Plant Extracts); 0 (Solvents); 059QF0KO0R (Water)
[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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