Notes

PET/MRI throughout paediatric ailment.
With the increasing globalization, new unfamiliar flavors gradually find their way into local Western cuisines. The mechanisms behind the successful integration of novel flavors into local cuisines are largely unknown. This study investigates the effects of frequency of soy sauce use, levels of food neophobia, and brand specificity on liking of a relatively unknown flavor in the Netherlands, soy sauce. A total of eighty-nine (26 men and 63 women; mean age 47.5 ± 17.7 years) high- and low-frequency users of soy sauce rated liking of five soy sauces separately presented with and without branding information. Liking of four soy sauces with the typical salty and savory flavor increased with increasing frequency of use, and with decreasing levels of food neophobia. Another soy sauce with additives resulting in a distinctive taste was liked irrespective of the frequency of use. Soy sauces, which were recognized correctly or incorrectly as the participants' own familiar brand, received 50% higher or lower liking ratings than other soy sauces, respectively. Furthermore, users of one of the brands preferred the taste of their own brand over that of other brands, whereas users of the other brands did not show such specificity, indicating clear differences in specificity of liking soy sauce among the various user groups. This study provides insights into consumer liking and preference of semi-familiar foods, revealing the contribution of consumer traits and brand familiarity that may influence the spread of unfamiliar foods.Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.The aim of this study was to evaluate the synergistic antimicrobial effect of xenon light (XL) and citric acid (CA) combination against Escherichia coli O157H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaves and determine the effect of XL-CA combination on quality of spinach leaves. The XL-CA combined treatment for 8 min synergistically decreased the cell counts of E. coli O157H7 and S. Typhimurium by 5.25 and 5.05 log CFU/cm2, respectively, and additively decreased the L. monocytogenes cells by 5.02 log unit on spinach. The mechanisms underlying synergistic lethal effect of the XL-CA combination were investigated. Qualitative and quantitative analyses revealed that the bacterial cell membrane damage was strongly associated with the synergistic antimicrobial effect of the XL-CA combination. Additionally, treatment with XL-CA combination for 8 min did not affect the quality attributes (color, total phenol contents, and texture) of spinach leaves. These results suggest that the XL-CA combination treatment can be effectively used to control major pathogens on fresh produce.The impacts of protein type, content and polymerization on in vitro starch digestibility of cooked sorghum noodles were investigated. selleck chemicals Results showed that addition of exogenous proteins decreased the starch hydrolysis rate. The noodles added wheat protein (WP) exhibited the highest amount of resistant starch, followed by whey protein isolate (WPI) and egg white protein (EWP). In each group, the hydrolysis kinetic parameters were the lowest when protein addition amounts were 5% WP, 3% EWP and 3% WPI, respectively. These changes were ascribed to the interactions of starch-proteins and protein-proteins, as proved by the enhancement of protein polymerization and starch short-range structure. The increase of protein polymerization degree induced by disulfide cross-links reduced the starch digestion rate of noodles. Additionally, the confocal laser scanning microscope observations demonstrated that the strengthening of protein network had a positive effect on decreasing starch digestibility by preventing the accessibility of enzymes to starch.Salmonella is a major foodborne pathogen worldwide, causing serious cases of morbidity and mortality due to the consumption of contaminated foods. Animal-borne foods were considered the main source of transferring Salmonella to humans; however, route surveillance by genomic platforms along the food-chain is limited in China. Here, we proceeded to the application of whole genome sequencing in the epidemiological analysis of Salmonella isolated along the food-chain in Xinjiang, China. A total of 2408 samples were collected from farms, slaughterhouses, and markets, and subjected to the isolation of Salmonella strains. 314 (13.04%) of the samples were positive for Salmonella. Phenotypic antimicrobial resistance was conducted by the broth dilution method using 14 antimicrobial agents belonging to ten classes for all 314 isolates. A selection of representative 103 isolates was subjected to whole-genome sequencing for understanding the Salmonella diversity, including serovars, antimicrobial and virulence genes, plassurveillance by whole-genome sequencing platform could facilitate recognition and project early warning for the emerging MDR clones along the food-chain.The aim of the study was to evaluate antioxidant activity of crude peptides with molecular weight less than 3 KDa extracted from Xuanwei ham, Jinhua ham and mutton ham. UPLC-Q-TOF-MS/MS was used for composition analysis of peptides and homologous protein matching. Further, crude peptide ( less then 3 KDa) was purified using G-15 gel filtration chromatography, and the main antioxidant peptide identified. Analysis showed that mutton ham peptide (MHP) has the highest Fe2+ chelating ability, whereas Jinhua ham peptide (JHP) had the highest ABTS and DPPH free radical scavenging ability (P less then 0.05). A total of 346, 203 and 296 peptides were identified in JHP, Xuanwei ham peptides (XHP) and MHP, respectively. Most of the peptides were derived from myosin, accounting for 21.97% in JHP, 18.72% in XHP, and 21.96% in MHP. Myosin, actin, myoglobin, troponin, tropomyosin and pyruvate kinase proteins were the main source of peptide differences in the three types of dry cured ham.Phytic acid (PA), [myo-inositol 1,2,3,4,5,6-hexakisphosphate] is the principal storage compound of phosphorus (P) and account for 65%-85% of the seeds total P. The negative charge on PA attracts and chelates metal cations resulting in a mixed insoluble salt, phytate. Phytate contains six negatively charged ions, chelates divalent cations such as Fe2+, Zn2+, Mg2+, and Ca2+ rendering them unavailable for absorption by monogastric animals. This may lead to micronutrient deficiencies in humans since they lack the enzyme phytase that hydrolyzes phytate and releases the bound micronutrients. There are two main concerns about the presence of PA in human diet. link2 The first is its negative impact on the bioavailability of several minerals and the second is the evidence of PA inhibiting various proteases essential for protein degradation and the subsequent digestion in stomach and small intestine. The beneficial role of PA has been underestimated due to its distinct negative consequences. PA is reported to be a potent natural plant antioxidant which plays a protective role against oxidative stress in seeds and preventive role in various human diseases. Recently beneficial roles of PA as an antidiabetic and antibacterial agent has been reported. Thus, the development of grains with low-PA and modified distribution pattern can be achieved through fine-tuning of its content in the seeds.Many factors influence emotional responses evoked by wines. Here we assessed how self-reported wine expertise, tasting condition (blind vs. informed) as well as sensitivity to key information about wines (e.g., reputation, price, grape variety) impact the subjective affective responses they evoked. We measured subjective affective responses of high and low in self-reported wine expertise consumers to 8 different wines in a blind tasting and in a tasting when information about the wines was known. After their first tasting session, we asked participants the extent to which they considered specific information when they intended to purchase wine (e.g., reputation, etc.). The more wine consumers high in self-reported expertise paid attention to the wine's reputation, the less they used feelings when tasting wines. In contrast, the more the wine tasters low in self-reported expertise paid attention to the wine's reputation, the more feelings they reported. Moreover, when considering positive and negative feelings separately, it appears that the more participants paid attention to the label, the lower the number of positive terms they tended to mention. Additionally, wine tasters low in self-reported expertise were more inclined to report positive feelings towards the wines in the informed condition and if they were sensitive to wine's reputation. In contrast, wine tasters high in self-reported expertise were less inclined to report positive feelings towards the wines in the informed condition and if they were sensitive to wine's reputation. These results hint at the importance of considering psychological theories of emotion while studying wine-elicited emotions, in particular appraisal theories of emotion.This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p less then 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p less then 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. link3 licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
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