منابع مشابه
Raisin allergy in an 8 year old patient
Introduction Raisin allergy is uncommon despite worldwide cultivation of grapes, which belong to the Vitis vinifera species of the Vitaceae family. There have only been rare reports of anaphylaxis in adults related to the consumption of grapes, wine or other grape products, mostly in Europe [1-4]. In children, even fewer case reports to grape exist [5]. We report an 8-year-old patient who devel...
متن کاملSerological Studies on Sugar
Solutions of all of the C. P. sucrose reagents of American manufacture that were tested gave reactions with Type II antipneumococcus serum. The capacity of that antiserum to react with sucrose solutions was removed by absorption with the homologous pneumococci or with Leuconostoc mesenteroides. The serological reactivity was due not to sucrose itself but to accompanying substances that could be...
متن کاملRaisin consumption by humans: effects on glycemia and insulinemia and cardiovascular risk factors.
Raisins are widely recommended as good foods and preferred snacks because of their nutrient content. They are rich in dietary fiber, potassium, and many health-promoting phytonutrients and antioxidants. Raisins have a high dietary fiber score. Laboratory studies document that raisins rank in the upper quartile of foods for antioxidant content. Clinical research related to the potential health b...
متن کاملEffect of raisin consumption on oxidative stress and inflammation in obesity.
AIM Oxidative stress can initiate increased inflammation that elevates risk for cardiovascular disease. The objective of this study was to determine the effects of daily consumption of raisins on markers of oxidative stress, inflammation and endothelial activation in response to an acute high-fat meal in overweight individuals. METHODS Seventeen overweight men and women consumed 90 g raisins ...
متن کاملInfluence of Raisin Starter Syrup Concentrations on the Properties of Sourdough and Sourdough Bread
The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the Franklin Institute
سال: 1840
ISSN: 0016-0032
DOI: 10.1016/s0016-0032(40)91322-9