BACKGROUND Accurate diagnosis of egg allergy by IgE testing is challenged by a large number of atopic subjects sensitized, but clinically tolerant to eggs. In addition, discrimination between allergy to raw only, or raw and cooked egg allergy is important. In this study, we investigate the diagnostic performance of IgE tests to native and denatured egg proteins. METHODS According to food chal...

seed coat crude extracts of white-coloured ita-256, white and brown-coloured tvs-716, deep brown-coloured it-90k and light brown-coloured ife brown cowpea varieties were analyzed for the presence and amount of total phenol, tannin and flavonoid content. crude extracts of the cowpea varieties were analyzed for antioxidant activity using the thiobarbituric acid (tba) assay. the seed coat extracts...

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the com...

Iodine is one of the trace elements which are essential for mammalian life. The major objective of iodine biofortification of plants is to obtain food rich in this trace element, which may increase its consumption by various populations. Additionally, it may reduce the risk of iodine deficiency diseases. In this research for the first time we have assessed the bioavailability of iodine from raw...

BACKGROUND Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known. OBJECTIVE The objective of this study was to evaluate total iron absorption from raw and cooked bananas. DESIGN Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each ...

twenty spices were employed to preserve the cooked and uncooked fillet of puntius sarana (hamilton) and puntius ticto (hamilton). ic50 values of 2,2’-diphenyl-1-picrylhydrazyl(dpph) based free radical scavenging activity ranged from 0.1123 μg ml-1 in turmeric to 13.035 μg ml-1 in roman coriander. phenol content ranged from 0.365 μg g-1 in onion to 5.67 μg g-1 in clove. the raw and cooked fillet...

BACKGROUND According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. O...

snail is one of the worst causes of food allergy. thus, the aim of this study was to identify the major and minor allergens of the local marine snail ( cerithidea obtusa ) and subsequently to investigate the impacts of heat treatment on the ige-binding activity of snail allergens. proteins from raw and heat-treated snails (boiled, roasted and fried) were extracted and then resolved by sodium do...