BACKGROUND 'Place' matters in understanding prevalence variations and inequalities in child maltreatment risk. However, most studies examining ecological variations in child maltreatment risk fail to take into account the implications of the spatial and temporal dimensions of neighborhoods. In this study, we conduct a high-resolution small-area study to analyze the influence of neighborhood cha...

The purpose of the present study was to examine relations among multiple child and family protective factors, neighborhood disadvantage, and positive social adjustment in a sample of 226 urban, low SES boys followed from infancy to early adolescence. The results indicated that child IQ, nurturant parenting, and parent-child relationship quality, measured in early childhood, were all significant...

The current study examined the impact of exposure to violence and neighborhood disadvantage on criminal recidivism among Black (n = 69) and White (n = 53) female juvenile offenders. Participants were girls between the ages of 13 and 19 (M = 16.8; SD = 1.2) who were sentenced to secure custody. Using a multi-method research design, the study assessed neighborhood disadvantage through census leve...

Researchers have yet to examine the impact of neighborhood disadvantage on early child behavior problems (BPs) longitudinally. We examined the impact of neighborhood disadvantage on overt BPs in a low-income, urban sample of 281 African American and European American boys followed longitudinally from toddlerhood to school entry. Measures included census data and maternal report of BPs, sociocul...

Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 B30:C30:S40 using Lactobacillus acidophilus on substrates. Two sets yoghurt-like these composites was stored at refrigeration (5oC) then ambient temperature (29±2oC) for 4 weeks 5 days, respectively. They were examined changes physicochemical propert...

Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective w...

BACKGROUND Aflatoxin M1 (AFM1), a carcinogenic substance is found in milk and dairy products. The effect of season and type of dairy products on AFMi level in northern Iran was investigated in this study. METHODS Three hundred samples (each season 75 samples) including raw and pasteurized milk, yoghurt, cheese, and cream samples were collected from three distinct milk producing farms. The sam...

Milk was thermally processed by Ultra-High-Temperature (UHT, 132 to 154 C for 0 to 12 sec) and Vat (VAT, 66 C to 88 C for 0 to 30 min) systems. Representative milks were fermented into gels by a traditional yoghurt fermentation procedure. Selected functional properties, i.e. whey protein denaturation, gel strength, and their interrelationship were studied. Denaturation behavior of the five whey...