Nutritional Technology
نویسندگان
چکیده
منابع مشابه
Advances in Food Technology and Nutritional Sciences
Aim: This study investigates the prevalence of Listeria spp. in fresh produce sold in the Canterbury region of New Zealand. Background: L. monocytogenes is a common pathogenic bacterium that can be present and grow on fresh produce. Therefore, systematic risk assessment is needed to avoid a food safety scare. Results: Microbiological analysis to detect Listeria spp. in fresh produce samples sho...
متن کاملAdvances in Food Technology and Nutritional Sciences
Introduction: Buckwheat (Fagopyrum esculentum) and wild thyme (Thymus serpyllum) leaves and flowers were used to develop thymo-rutin green tea. The process involved cultivation of buckwheat collection of flowers and leaves after flowering and collection of wild thymus leaves and flowers. Materials and Methods: The leaves and flowers washed and pass through steam to fix color and kept in solar h...
متن کاملAdvances in Food Technology and Nutritional Sciences
Background: Dietary therapy through a low-protein diet (LPD) has long been used for preserving the renal function of patients with chronic kidney disease (CKD). Reducing the amount of protein ingested from rice would make it possible to allocate the difference to side dishes, thereby improving the quality of meals and facilitating adherence to LPD. Methods: Forica Foods Co., Ltd., Uonuma City, ...
متن کاملAdvances in Food Technology and Nutritional Sciences
Autophagy, a self-eating mechanism for recycling cellular constituents, is essential for maintaining cellular homeostasis and its malfunction is associated with diverse diseases including neurodegeneration, cancer, immunity and metabolic syndrome. Human Obesity is a devastating multifactorial disease with continuous increasing prevalence and, thus, there is a need for more extensive research us...
متن کاملAdvances in Food Technology and Nutritional Sciences
Aim: This study develops a quantitative ELISA for measuring Shiga toxin 2 (Stx2) produced by Shiga toxin (Stx)-producing Escherichia coli (STEC), including foodborne pathogen E. coli O157:H7 by all commercially available reagents. Background: Most foodborne outbreak strains of STEC produce Stx2a, Stx2c or both, which are more frequently associated with human clinical cases, leading to severe ga...
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ژورنال
عنوان ژورنال: Nature
سال: 1973
ISSN: 0028-0836,1476-4687
DOI: 10.1038/246234a0