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Of Foods (of + food)

Distribution by Scientific Domains
Life Sciences28%
Humanities and Social Sciences28%

Kinds of Of Foods

  • variety of food
    		•

    Selected Abstracts

    THE THEOLOGY OF FOOD: EATING AND THE EUCHARIST by Angel F. Méndez Montoya

    NEW BLACKFRIARS, Issue 1031 2010
    TIM GORRINGE
    No abstract is available for this article. [source]

    Grassland invertebrate assemblages in managed landscapes: Effect of host plant and microhabitat architecture

    AUSTRAL ECOLOGY, Issue 6 2007
    ADELE M. REID
    Abstract Grasslands are often considered as two-dimensional habitats rather than complex, multilayered habitats. However, native grasslands are complex habitats, with multiple layers of annual and perennial grasses, sedges, shrubs and mosses. Vegetation complexity, including plant type, quality and three-dimensional structure is important for providing a variety of food and habitat resources for insects. Grazing by domestic livestock can affect these processes through the loss or fragmentation of habitats, as well as altering the vertical and horizontal vegetation structure. This study aimed to investigate the role of host plants and microhabitat architecture for determining foliage invertebrate assemblages. Different plant species supported distinct invertebrate assemblages and less complex host plants supported fewer invertebrate individuals and species. Manipulations of plant architecture changed the species composition of invertebrates, with most species found in more complex vegetation. This study illustrates the importance of host diversity and pasture complexity for invertebrate communities. Management practices that encourage a heterogeneous environment with diverse and structurally complex pastures should also sustain a more diverse and functional invertebrate assemblage. [source]

    Mechanisms of Salmonella entry into host cells

    CELLULAR MICROBIOLOGY, Issue 9 2007
    Kim Thien Ly
    Summary Salmonella enterica is an enteric bacterial pathogen that causes a variety of food and water-borne diseases ranging from gastroenteritis to typhoid fever. Ingested bacteria colonize the intestinal epithelium by triggering their own phagocytosis, using a sophisticated array of effector proteins that are injected into the host cell cytoplasm through a type III secretion apparatus. The synergistic action of these secreted effectors leads to a dramatic reorganization of the host actin cytoskeleton, resulting in vigorous membrane protrusion and the engulfment of attached bacteria. Analysis of these effector proteins and identification of their cellular targets has provided insight into the molecular mechanisms by which bacteria can subvert the host signalling and cytoskeletal machinery for their own purposes. This review is intended to summarize our current understanding of the tools used by Salmonella to enter host cells, with a focus on effectors that modulate the actin cytoskeleton. [source]

    Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties

    JOURNAL OF FOOD SCIENCE, Issue 4 2008
    E.C. Friedly
    ABSTRACT:,Listeria innocua M1 has been used by many researchers as a nonpathogenic thermal processing surrogate for Listeria monocytogenes. However, L. innocua M1 has been criticized because its thermal survivability characteristics are not as closely parallel to L. monocytogenes as some would like in a variety of foods and processing conditions. The present study was conducted to compare multiple L. innocua and L. monocytogenes strains to validate L. innocua M1 as the ideal surrogate under high-temperature thermal processing conditions for L. monocytogenes. The D - and z -values of L. innocua M1, L. innocua strain SLCC 5639 serotype (6a), SLCC 5640 (6b), SLCC 2745 (4ab), and L. monocytogenes F4243 (4b) were calculated for raw hamburger patties. Hamburger patties were inoculated with 107,8 CFU/g of L. monocytogenes or L. innocua. Samples were heat treated at 4 temperatures (62.5 to 70 °C). At each temperature, the decimal reduction time (D -value) was obtained by linear regression of survival curves. The D - and z -values were determined for each bacterium. The D -values of L. innocua and L. monocytogenes serotypes ranged from 3.17 to 0.13 min at 62.5 to 70 °C, and the z -values of L. innocua and L. monocytogenes were 7.44 to 7.73 °C. Two of the 4 L. innocua serotypes used in this experiment have the potential for use as surrogates in hamburger meat with varying margins of safety. L. innocua M1 should serve as the primary nonpathogenic surrogate with the greatest margin of safety in verifying a new thermal process to destroy L. monocytogenes. [source]

    Single Laboratory Method Performance Evaluation for the Analysis of Total Food Folate by Trienzyme Extraction and Microplate Assay

    JOURNAL OF FOOD SCIENCE, Issue 5 2007
    L. Chen
    ABSTRACT:, Single laboratory method performance parameters, including the calibration curve, accuracy, recovery, precision, limit of detection (LOD), and limit of quantification (LOQ), were evaluated for the analysis of total food folate by the trienzyme extraction and microplate assay with Lactobacillus casei subsp. rhamnosus. Standard Reference Material (SRM) 1546 (meat homogenate), SRM 2383 (baby food composite), SRM 1846 (infant formula), Certified Reference Material (CRM) 121 (wholemeal flour), and CRM 485 (mixed vegetables), representing a broad selection of food matrices, were used to evaluate the performance of the method. A generated 4-parameter logistic equation of the calibration curve was y= (0.0705 , 1.0396)/(1 + (x/0.0165) 1.3072) + 1.0396 (P < 0.0001). The test of parallelism demonstrated that matrix components in the food extracts did not affect the accuracy. Measured values of the SRMs and CRMs were within their certified or reference values. Recoveries for all reference materials met the requirements of the AOAC guidelines for single laboratory validation. Precision measured as repeatability, including simultaneous and consecutive replicates for each SRM and CRM, met the Horwitz criterion. LOD and LOQ values were 0.3 and 0.6 ,g/100 g, respectively. The results showed that trienzyme digestion using ,-amylase, PronaseR, and conjugase from chicken pancreas coupled with a 96-well microplate assay provided a highly accurate, reproducible, and sensitive method for the determination of folate in a variety of foods. [source]

    Aluminum Content in Foods and Beverages Consumed in the Spanish Diet

    JOURNAL OF FOOD SCIENCE, Issue 2 2000
    F.F. López
    ABSTRACT: A reliable and rapid method for determining aluminum content in foods and beverages was developed using electrothermal atomization-atomic absorption spectrometry (ETA-AAS) using previous optimization of the time-temperature program for the graphite furnace. The samples were subjected to acid mineralization with HNO3 and V2O5. The technique used slurries for assay in samples of dairy products. The detection limit was 4.0 pg. The mean recovery obtained ranged from 98.5% to 99.0%. The variation coefficient ranged from 3.2% to 5.2%. The results obtained ranged from 1.362 to 6.610 ,g/g in seafood, 0.171 to 29.688 ,g/g in vegetables, 19.560 to 70.100 ,g/g in olive oil, 0.424 to 6.430 ,g/g in dairy products and 25.600 to 58.057 ,g/g in stimulant drinks and infusions. This study contributes new data on the Al content of a variety of foods and beverages in Spain and such data are important for composition tables. The higher presence corresponded to seafood, vegetables and dairy products. Their contribution to Al dietary intake were estimated. [source]

    Phthalate Esters in Foods: Sources, Occurrence, and Analytical Methods

    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2010
    Xu-Liang Cao
    ABSTRACT:, Phthalates are a group of diesters of ortho-phthalic acid (dialkyl or alkyl aryl esters of 1,2-benzenedicarboxylic acid). Higher-molecular-weight phthalates, such as di-2-ethylhexyl phthalate (DEHP), are primarily used as plasticizers to soften polyvinyl chloride (PVC) products, while the lower-molecular-weight phthalates, such as diethyl phthalate (DEP), di-n-butyl phthalate (DBP), and butyl benzyl phthalate (BBzP), are widely used as solvents to hold color and scent in various consumer and personal care products. Phthalates have become ubiquitous environmental contaminants due to volatilization and leaching from their widespread applications, and thus contamination of the environment has become another important source for phthalates in foods in addition to migration from packaging materials. Human exposure to phthalates has been an increased concern due to the findings from toxicology studies in animals. DEHP, one of the important and widely used phthalates, is a rodent liver carcinogen. DEHP, DBP, BBzP, and several phthalate metabolites, such as monobutyl phthalate, monobenzyl phthalate, and mono-(2-ethylhexyl) phthalate, are teratogenic in animals. Since foods are the major source of exposure to phthalates, information on levels of phthalates in foods is important for human exposure assessment. The objective of this review is to identify the knowledge gaps for future investigations by reviewing levels of a wide range of phthalates in a variety of foods, such as bottled water, soft drinks, infant formula, human milk, total diet foods, and others, migration of phthalates from various food-packaging materials, and traditional and new methodologies for the determination of phthalates in foods. [source]