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Готові списки джерел за темами / Blue and succulent foods / Статті в журналах

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Статті в журналах з теми "Blue and succulent foods"

Автор: Grafiati

Опубліковано: 7 червня 2025

Оновлено: 2 серпня 2025

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1

Davronov, Baxtiyor Xasanovich, Baxtiyor Musulmonovich Rajabov, and Bunyod Sherzod o'g'li Jo'raboyev. "THE IMPORTANCE OF VARIOUS FEEDING METHODS IN INCREASING MEAT PRODUCTIVITY OF GOLISTHENIZED BULLS." Multidisciplinary Journal of Science and Technology 5, no. 5 (2025): 224–27. https://doi.org/10.5281/zenodo.15360370.

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it is the correct Organization of feeding animals, taking into account the period of growth. Structured feed ration is harmonized in all respects, animals are given more blue and juicy foods. This is because these foods they are rich in digestible protein, are lightly digested and absorbed by the body. When young bulls are given blue and juicy feeds at the norm level, they ensure the growth of animals durkun, do not suffer from various diseases, the main thing is that less feed is spent per unit of product.

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2

Kammermeyer, Jill A., and Margaret J. Naumes. "Blue Moon Natural Foods." Entrepreneurship Theory and Practice 33, no. 3 (2009): 789–803. http://dx.doi.org/10.1111/j.1540-6520.2009.00325.x.

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Blue Moon began as a natural foods market and deli in Exeter, New Hampshire, added a small restaurant, and had just opened an upstairs space for classes by local instructors. Founder Kathy Gallant had a vision that had evolved over time and a strong commitment to her customers and employees. At the end of 2002, Kathy was considering future paths for Blue Moon and herself. She was contemplating ways eventually to leave the business but still had many ideas for Blue Moon and its community.

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3

Gephart, Jessica A., Patrik J. G. Henriksson, Robert W. R. Parker, et al. "Environmental performance of blue foods." Nature 597, no. 7876 (2021): 360–65. http://dx.doi.org/10.1038/s41586-021-03889-2.

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4

Shuaibu, Abubakar, Gao Yuanpei, Yang Chao, et al. "“Proteins from Blue Foods to Meet the Demand in the Food Sector a Review”." International Journal of Research and Scientific Innovation XI, no. VIII (2024): 656–71. http://dx.doi.org/10.51244/ijrsi.2024.1108053.

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This review examines the importance of proteins obtained from aquatic sources, such as “blue foods,” in solving the increasing global protein needs. It also explores the current problems in the food sector, such as finding sustainable protein sources, and evaluates the role of blue foods as a promising substitute to traditional protein sources. Lastly, the review provides an overview of historical and current trends in protein consumption, with a focus on the sustainability, nutrition, and economic feasibility of blue foods. While blue foods offer advantages such as high nutritional value, low

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5

Wei, Shuai, Bona Yun, Shucheng Liu, and Tian Ding. "Multiomics technology approaches in blue foods." Current Opinion in Food Science 45 (June 2022): 100833. http://dx.doi.org/10.1016/j.cofs.2022.100833.

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6

Kammermeyer, Jill A., and Margaret J. Naumes. "Note to Instructors: Blue Moon Natural Foods." Entrepreneurship Theory and Practice 33, no. 3 (2009): 805–7. http://dx.doi.org/10.1111/j.1540-6520.2009.00326.x.

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7

Neha, Swain. "Blue Food For Mitigating Global Hunger." Fish world a monthly magazine 2, no. 3 (2025): 171–74. https://doi.org/10.5281/zenodo.15173550.

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Nowadays, discussions about food systems have traditionally been predominantly focused on terrestrial agriculture and livestock production. This narrow focus has frequently neglected the important role that aquatic or "blue" crops can play in addressing global food and nutrition security issues. Blue foods, which include fish, crustaceans, algae, and aquatic plants collected or grown in freshwater and marine habitats, constitute a complex and frequently overlooked component of the global food system.  Nonetheless, these aquatic resources are critical to the livelihoods and nutrition of bi

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8

RABIE, MOHAMED A., SOHER ELSAIDY, AHMED-ADEL el-BADAWY, HASSAN SILIHA, and F. XAVIER MALCATA. "Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography." Journal of Food Protection 74, no. 4 (2011): 681–85. http://dx.doi.org/10.4315/0362-028x.jfp-10-257.

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Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest conce

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9

Adamu Tizazu, Yadeta. "Food applications of Aloe species: A review." Journal of Plant Science and Phytopathology 6, no. 2 (2022): 024–32. http://dx.doi.org/10.29328/journal.jpsp.1001070.

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Plants have a high concentration of biologically active molecules. Aloe plants tend to store water and important chemical constituents in their swollen and succulent leaves due to their ability to survive in hot and dry conditions, which makes them a unique source of phytochemicals. The Aloe leaf contains more than 200 nutritional substances, including vitamins, minerals, amino acids, and active enzymes. These constituents are analyzed as phytochemical screening (qualitative analysis) or proximate and mineral content analyses (quantitative analysis). Aloe is used as a food product and beverage

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10

Botero, Jorge E., and Donald H. Rusch. "Foods of Blue-Winged Teal in Two Neotropical Wetlands." Journal of Wildlife Management 58, no. 3 (1994): 561. http://dx.doi.org/10.2307/3809329.

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11

Yabe, Yoshie, Takahiro Ninomiya, Takashi Tatsuno, and Taro Okada. "Simple Colorimetric Determination of Carrageenan in Jellies and Salad Dressings." Journal of AOAC INTERNATIONAL 74, no. 6 (1991): 1019–22. http://dx.doi.org/10.1093/jaoac/74.6.1019.

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Abstract A simple, rapid colorimetric method is described for the determination of carrageenan (CAR) in foods such as jellies and salad dressings. Alcian blue reagent is added to the sample solution prepared from these foods, then CAR is precipitated selectively as a CAR-alcian blue complex. The precipitate is dissolved in monoethanolamine and determined colorimetrically at 615 nm. Overall recovery for jelly was 93.3% with a coefficient of variation (CV) of 5.8%. Overall recovery for salad dressing was 91.9% with a CV of 3.0%. The detection limit was 0.05%. The results obtained by the proposed

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12

de SILÓNIZ, M. ISABEL, MARÍA-JOSÉ VALDERRAMA та JOSÉ M. PEINADO. "A Chromogenic Medium for the Detection of Yeasts with β-Galactosidase and β-Glucosidase Activities from Intermediate Moisture Foods". Journal of Food Protection 63, № 5 (2000): 651–54. http://dx.doi.org/10.4315/0362-028x-63.5.651.

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A selective and differential solid medium for the specific detection of some common yeasts frequently causing spoilage in intermediate moisture foods is described. The principle of the method is based on the detection of two enzymes, βglucosidase and β-galactosidase, using the chromogenic substrates salmon-Gluc and X-Gal. Over 140 yeasts and bacteria were tested, and Debaryomyces hansenii and Kluyveromyces marxianus strains produced salmon and dark blue colonies, respectively, thus permitting their clear discrimination from other yeasts common in intermediate moisture foods. The medium was ver

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13

Matsuyama, Sayuri, Hisao Oka, Kota Furuya, Takashi Morimoto, and Kaname Tsutsumiuchi. "Analysis of gardenia blue in foods by thin-layer chromatography." Journal of Liquid Chromatography & Related Technologies 41, no. 2 (2018): 83–86. http://dx.doi.org/10.1080/10826076.2017.1405019.

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14

OPPONG, DAVID, and BIRDELL H. SNUDDEN. "Comparison of Acridine Orange Staining Using Fluorescence Microscopy with Traditional Methods for Microbiological Examination of Selected Dry Food Products." Journal of Food Protection 51, no. 6 (1988): 485–88. http://dx.doi.org/10.4315/0362-028x-51.6.485.

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A comparison was made between the acridine orange stain, gram stain and methylene blue stain for direct microscopic counts (DMC) of microorganisms in gravy mixes, spices, cocoa products and baby foods. Bacteria were detected in 96% (45/47) of the samples stained with acridine orange, 64% (30/47) for the gram stain and 66% (31/47) for the methylene blue stain. In most instances, acridine-orange smears showed higher numbers of bacteria than the traditional stains. The staining quality of the acridine orange was better than the conventional stains with bacteria, yeast cells, and mold hyphae fluor

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15

Costa, Jamille Oliveira, Felipe J. Aidar, Juliana Santos Barbosa, et al. "BALANCE Dietary Index in Patients with Heart Failure, and Its Adherence in Sergipe, Brazil." Clinics and Practice 12, no. 3 (2022): 383–95. http://dx.doi.org/10.3390/clinpract12030043.

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Background: “The effective treatment of Heart Failure (HF) involves care with food intake. Recently, the Ministry of Health created the Brazilian Cardioprotective Diet and its dietary index, BALANCE, which assesses adherence to the standard’s recommendations”. Methods: This observational prospective study is part of the Congestive Heart Failure Registry (VICTIM-CHF) of Aracaju/SE. Observations and data collection took place from April 2018 to February 2021. Sociodemographic and clinical aspects and food consumption were evaluated. Food intake was determined using the food frequency questionnai

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16

SANDER, B. D., P. B. ADDIS, S. W. PARK, and D. E. SMITH. "Quantification of Cholesterol Oxidation Products in a Variety of Foods." Journal of Food Protection 52, no. 2 (1989): 109–14. http://dx.doi.org/10.4315/0362-028x-52.2.109.

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Cholesterol oxidation products (COPS) were estimated in a variety of foods by gas chromatography. Substantial quantities of α- and β-epoxide (2 to 46 and 0 to 111 ppm, respectively) and lesser quantities of 7β-hydroxy- and 7-ketocholesterol were found in powdered egg products. Other foods found to contain COPS included dehydrated chicken, turkey and beef (0 to 43 ppm); and Cheddar, Blue, Romano and Parmesan cheese powders (0 to 17 ppm). Powdered infant formulas and dehydrated baby foods displayed several peaks coinciding to COPS but none were confirmed by mass spectroscopy. COPS were either no

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17

Wu, Yixuan. "Research of Influence of Blue on Appetite." Transactions on Environment, Energy and Earth Sciences 4 (December 12, 2024): 43–47. https://doi.org/10.62051/myack039.

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This essay will analyze the effect of using the color blue to influence appetite and address the rising obesity epidemic. By researching the psychological impacts of color on eating behaviors, it highlights how blue environments can suppress appetite and encourage mindful eating. Historical context shows colors have long influenced moods, with blue promoting relaxation and red stimulating hunger. Research, including studies by Charles Spence and Brian Wansink, indicates that blue, being rare in natural foods, can reduce food consumption. This could be due to evolutionary conditioning and its c

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18

Ami, Yuta, Narumi Kodama, Masahiro Umeda, et al. "Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application." International Journal of Molecular Sciences 24, no. 11 (2023): 9668. http://dx.doi.org/10.3390/ijms24119668.

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Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putres

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19

Tigchelaar, Michelle, Jim Leape, Fiorenza Micheli, et al. "The vital roles of blue foods in the global food system." Global Food Security 33 (June 2022): 100637. http://dx.doi.org/10.1016/j.gfs.2022.100637.

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20

Tidwell, Paul R., Elisabeth B. Webb, Mark P. Vrtiska, and Andrew A. Bishop. "Diets and Food Selection of Female Mallards and Blue-Winged Teal During Spring Migration." Journal of Fish and Wildlife Management 4, no. 1 (2013): 63–74. http://dx.doi.org/10.3996/072012-jfwm-062.

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Abstract Waterfowl nutritional requirements and food availability at migration stopover habitats may differ from those at nesting or wintering areas. Although there is little information on factors that influence waterfowl diets and food selection during migration, we hypothesized that bird age and wetland density in the surrounding landscape would influence food selection. Thus, the objective of this study was to quantify mallard Anas platyrhynchos and blue-winged teal Anas discors diets during migration and evaluate effects of age and wetland density on waterfowl food selection. We collected

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21

Schmidt, Charlotte Vinther, and Ole G. Mouritsen. "Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications." Foods 11, no. 17 (2022): 2559. http://dx.doi.org/10.3390/foods11172559.

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Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hyd

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22

PETERZ, MATS, CHRISTER WIBERG, and PER NORBERG. "Comparison of Media for Isolation of Bacillus cereus from Foods." Journal of Food Protection 48, no. 11 (1985): 969–70. http://dx.doi.org/10.4315/0362-028x-48.11.969.

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Three media for isolation of Bacillus cereus from foods were compared: mannitol-egg yolk-polymyxin (MYP) agar, polymyxin pyruvate-egg yolk-mannitol-bromothymol blue agar (PEMBA) and non-selective blood agar. Twenty-six of 45 samples of different reconstituted and incubated dry food products and 18 of 29 samples of milk and cream (incubated overnight) contained B. cereus. None of the media performed significantly better than the others as regards quantitative recovery or selectivity.

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23

KIKUGAWA, Kiyomi, Tetsuta KATO, and Hikoya HAYATSU. "Screening of Mutagenicity of Processed Foods by the Use of Blue Cotton." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 26, no. 5 (1985): 432–36. http://dx.doi.org/10.3358/shokueishi.26.432.

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24

Paakki, Maija, Mari Sandell, and Anu Hopia. "Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes." Journal of Sensory Studies 31, no. 1 (2015): 78–89. http://dx.doi.org/10.1111/joss.12193.

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25

Hadi, Joshua, Shuyan Wu, and Gale Brightwell. "Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance." Foods 9, no. 12 (2020): 1895. http://dx.doi.org/10.3390/foods9121895.

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Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light,

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26

Leahu, Ana, Sorina Ropciuc, Cristina Ghinea, Cristina Damian, and Laura Carmen Apostol. "Effects of natural pigments from flowers and leaves in non-heat-treated foods." Ovidius University Annals of Chemistry 36, no. 1 (2025): 42–50. https://doi.org/10.2478/auoc-2025-0005.

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Abstract The objective of this study is to investigate the addition of natural pigments extracted from flowers and leaves in food products. The following three non-thermally treated food products were used for the experimental study: nougat, cream cheese and butter. Flowers of Viola odorata, Viola tricolor, Syringa vulgaris, Cucurbita maxima, Ranunculus bulbosus, leaves of Taraxacum officinale, Beta vulgaris and petals of Rosa sp. were used to obtain red, green, blue and yellow pigments. Powdered pigments were added to three products marked N (nougat), C (cream cheese), and B (butter), at diff

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27

Anwar, Rimsha, Roshina Rabail, Allah Rakha, et al. "Delving the Role of Caralluma fimbriata: An Edible Wild Plant to Mitigate the Biomarkers of Metabolic Syndrome." Oxidative Medicine and Cellular Longevity 2022 (June 20, 2022): 1–17. http://dx.doi.org/10.1155/2022/5720372.

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Metabolic syndrome (MS), commonly known as syndrome X or insulin resistance syndrome, is a collection of risk factors for cardiovascular diseases and type II diabetes. MS is believed to impact over a billion individuals worldwide. It is a medical condition defined by visceral obesity, insulin resistance, high blood pressure, and abnormal cholesterol levels, according to the World Health Organization. The current dietary trends are more focused on the use of functional foods and nutraceuticals that are well known for their preventive and curative role against such pathological disorders. Carall

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28

Francavilla, Alyssa, and Iris J. Joye. "Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health." Nutrients 12, no. 10 (2020): 2922. http://dx.doi.org/10.3390/nu12102922.

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Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics

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29

Ikhwanuddi, M., M. N. Azra, Y. Y. Sung, A. B. Abol Munafi, and M. L. Shabdin. "Live Foods for Juveniles’ Production of Blue Swimming Crab, Portunus pelagicus (Linnaeus, 1766)." Journal of Fisheries and Aquatic Science 7, no. 4 (2012): 266–78. http://dx.doi.org/10.3923/jfas.2012.266.278.

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30

Andrade-Bustamante, Gabriela, Francisco Eleazar Martínez-Ruiz, Jesus Ortega-García, et al. "Microalgae-Based Functional Foods: A Blue-Green Revolution in Sustainable Nutrition and Health." Applied Microbiology 5, no. 2 (2025): 39. https://doi.org/10.3390/applmicrobiol5020039.

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The projected global population of 9.22 billion by 2075 necessitates sustainable food sources that provide health benefits beyond essential nutrition, as the relationship between food biochemistry and human well-being is becoming increasingly significant. Microalgae are simple microscopic organisms rich in various bioactive compounds, such as pigments, vitamins, polyunsaturated fatty acids, polysaccharides, bioactive peptides, and polyphenols, which can be used to develop novel foods with potential health benefits. Bioactive substances offer numerous health benefits, including anti-inflammator

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31

Vellinga, Reina E., Mirjam van de Kamp, Ido B. Toxopeus, et al. "Greenhouse Gas Emissions and Blue Water Use of Dutch Diets and Its Association with Health." Sustainability 11, no. 21 (2019): 6027. http://dx.doi.org/10.3390/su11216027.

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Food consumption patterns affect the environment as well as public health, and monitoring is needed. The aim of this study was to evaluate the Dutch food consumption patterns for environmental (greenhouse gas (GHG) emissions and blue water use) and health aspects (Dutch Healthy Diet index 2015), according to age, gender, and consumption moments. Food consumption data for 4313 Dutch participants aged 1 to 79 years were assessed in 2012 to 2016, by two non-consecutive 24-h recalls. The environmental impact of foods was quantified using a life cycle assessment for, e.g., indicators of GHG emissio

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32

Chavarín-Martínez, Christian Denisse, Cuauhtemoc Reyes-Moreno, Jorge Milán-Carrillo, et al. "Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds." International Food Research Journal 29, no. 2 (2022): 300–310. http://dx.doi.org/10.47836/ifrj.29.2.08.

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Germination improves seed functionality due to increased phytochemicals and associated antioxidant activities. These effects are enhanced with a suitable inductor which is applied at appropriate time and dose. The aim of the present work was to evaluate the effect of germination + UV-B elicitation on the chemical compositions, antioxidant activities (AoxA), total phenolic (TPC), total anthocyanin (TA), and γ-aminobutyric acid (GABA) contents in blue maize seeds. The application of UV-B radiation (wavelengths of 280 - 311 nm) during 37.0 h was an effective elicitor. Germinated-elicited blue mai

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33

E, Caballero-Estupiñán, López-Álvarez JM, and Lorenzo-Villegas DL. "Severe methemoglobinemia in a 10-month-old patient in the pediatric intensive care unit. case report." Journal of Anesthesia and Critical Care: Open access 16, no. 3 (2024): 88–90. http://dx.doi.org/10.15406/jaccoa.2024.16.00596.

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Methemoglobinemia is a condition characterized by elevated levels of methemoglobin (>1.5 g/dl) in the blood, leading to tissue hypoxia and cyanosis. This disorder can range from asymptomatic to severe, with manifestations such as altered mental status and generalized seizures. In children, increased oxidation of hemoglobin's heme group is ften due to exposure to nitrates found in certain foods and drugs, compounded by infants' biochemical peculiarities. Prompt recognition and appropriate management are essential to prevent complications. Management involves identifying and eliminating trigg

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34

Tannenbaum, Joel Harold. "“Blue Steak, Red Peas”: Science, Marketing, and the Making of a Culinary Myth." Gastronomica 20, no. 2 (2020): 30–36. http://dx.doi.org/10.1525/gfc.2020.20.2.30.

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For more than four decades, a strange story has circulated both inside and outside of the academy concerning a 1970s experiment in which foods dyed strange colors were served under “special” lighting that made them appear normal. When the true colors of the meal were revealed, the experimental subjects became agitated and ill. This article explores the origins of the story and its proliferation in prominent newspapers, magazines, and peer-reviewed journals, and speculates as to the nature of its appeal and endurance.

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35

Gill, Kristina M. "10,000 years of Geophyte Use Among the Island Chumash of the Northern Channel Islands." Fremontia 44, no. 3 (2016): 34–38. https://doi.org/10.5281/zenodo.3354580.

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This paper summarizes the significance of geophytes among the Island Chumash of the Northern Channel Islands, California. Edible geophytes like blue dicks are phenomenally abundant on California's Channel Islands, as evidenced by the springtime bloom on Santa Cruz Island's west end. These carbohydrate-rich geophytes balanced the rich fats and proteins obtained from abundant marine resources. Archaeobotanical data show that geophytes were staple island foods for at least 10,000 years. 

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36

Gamel, Tamer H., Syed Muhammad Ghufran Saeed, Rashida Ali, and El-Sayed M. Abdel-Aal. "Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits." Foods 12, no. 7 (2023): 1358. http://dx.doi.org/10.3390/foods12071358.

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Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins ar

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Dodd, Christine E. R., and W. M. Waites. "The use of toluidine blue for in situ detection of micro-organisms in foods." Letters in Applied Microbiology 13, no. 5 (1991): 220–23. http://dx.doi.org/10.1111/j.1472-765x.1991.tb00613.x.

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Greenhalgh, Janette, Alan J. Dowey, Pauline J. Horne, C. Fergus Lowe, John H. Griffiths, and Chris J. Whitaker. "Positive- and negative peer modelling effects on young children's consumption of novel blue foods." Appetite 52, no. 3 (2009): 646–53. http://dx.doi.org/10.1016/j.appet.2009.02.016.

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Guijarro-Real, Carla, Lorena Hernández-Cánovas, Ángel Abellán-Victorio, Oumaima Ben-Romdhane, and Diego A. Moreno. "The Combination of Monochromatic LEDs and Elicitation with Stressors Enhances the Accumulation of Glucosinolates in Mustard Sprouts with Species-Dependency." Plants 11, no. 21 (2022): 2961. http://dx.doi.org/10.3390/plants11212961.

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This work studies the enhancement of glucosinolates (GSLs) in mustard sprouts as health promoters. Sprouts of Sinapis alba, Brassica nigra, and B. carinata were grown under broad-spectrum, monochromatic blue or red light-emitting diode (LED) lamps, irrigated with 0–100 mM sodium chloride (NaCl), and sprayed with 0–250 µM methyl jasmonate (MeJA) as elicitor. The use of LEDs did not result in increased sprout biomass in any case. The effect of the applied treatments on the GSLs depended on the species and were restricted to Brassica spp. The red LEDs produced an overall increase in GSLs over 500

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RESTAINO, L., E. W. FRAMPTON, W. C. LIONBERG, and R. J. BECKER. "A Chromogenic Plating Medium for the Isolation and Identification of Enterobacter sakazakii from Foods, Food Ingredients, and Environmental Sources." Journal of Food Protection 69, no. 2 (2006): 315–22. http://dx.doi.org/10.4315/0362-028x-69.2.315.

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A chromogenic agar, R&F Enterobacter sakazakii chromogenic plating medium (ESPM), was developed for isolating presumptive colonies of E. sakazakii from foods and environmental sources. ESPM contains two chromogenic substrates (5-bromo-4-chloro-3-indoxyl-α-d-glucopyranoside and 5-bromo-4-chloro-3-indoxyl-β-d-cellobioside), three sugars (sorbitol, d-arabitol, and adonitol), a pH indicator, and inhibitors (bile salts, vancomycin, and cefsulodin), which all contribute to its selectivity and differential properties. On ESPM, 79 pure culture strains of E. sakazakii (10 clinical isolates and othe

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Kondo, Yuriko, Yoshitaka Hashimoto, Masahide Hamaguchi, et al. "Unique Habitual Food Intakes in the Gut Microbiota Cluster Associated with Type 2 Diabetes Mellitus." Nutrients 13, no. 11 (2021): 3816. http://dx.doi.org/10.3390/nu13113816.

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This cross-sectional study aimed to clarify the characteristic gut microbiota of Japanese patients with type 2 diabetes (T2DM) using t-distributed stochastic neighbor embedding analysis and the k-means method and to clarify the relationship with background data, including dietary habits. The gut microbiota data of 383 patients with T2DM and 114 individuals without T2DM were classified into red, blue, green, and yellow groups. The proportions of patients with T2DM in the red, blue, green, and yellow groups was 86.8% (112/129), 69.8% (81/116), 76.3% (90/118), and 74.6% (100/134), respectively; t

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SHAW, JESSICA M., ANDREW R. JENKINS, DAVID G. ALLAN, and PETER G. RYAN. "Population size and trends of Ludwig’s Bustard Neotis ludwigii and other large terrestrial birds in the Karoo, South Africa." Bird Conservation International 26, no. 1 (2015): 69–86. http://dx.doi.org/10.1017/s0959270914000458.

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SummaryLudwig’s Bustard Neotis ludwigii is globally ‘Endangered’ because of a projected population decline resulting from high collision mortality on power lines throughout its southern African range. Population monitoring is key to the effective conservation of threatened species, but there are no population trend data to confirm the impact of this mortality. We repeated extensive road and aerial census counts of Ludwig’s Bustards and other large terrestrial birds, previously conducted in the late 1980s, across the Karoo, South Africa. An aerial survey gave similar density patterns to a concu

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Goldblatt, P., and J. C. Manning. "New taxa of Hesperantha (Iridaceae: Crocoideae) from the southern African winter rainfall region and a review of the H. pilosa complex." Bothalia 43, no. 2 (2013): 145–52. http://dx.doi.org/10.4102/abc.v43i2.91.

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The southern and tropical Africa genus Hesperantha Ker Gawl., now with 85 species, is distinguished in subfam. Crocoideae by the style dividing into relatively long, usually laxly spreading style branches at or shortly below the mouth of the perianth tube (rarely well within the tube or above the mouth of the tube) and, with a few exceptions, by hard, woody corm tunics. We describe three new species here. H. dolomitica Goldblatt J.C.Manning, a narrow endemic of limestone outcrops on slopes north of the Vars River in the Knersvlakte, Western Cape, has the bell-shaped corms characteristic of the

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Xu, Jin, Yuping Ning, Yalu Yun, Xiling Cheng, Jian Li, and Lijuan Wang. "A Highly CO2-Sensitive Wood-Based Smart Tag for Strawberry Freshness Monitoring." Polymers 16, no. 20 (2024): 2900. http://dx.doi.org/10.3390/polym16202900.

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Smart tags are used for monitoring the freshness of foods. However, they often lack significant color changes, and their accuracy needs to be improved. In this study, a poplar veneer with a natural pore structure was selected as a matrix to prepare a smart tag with high pH sensitivity for tracking the freshness of strawberries. The delignified veneer was modified using 2,3-epoxypropyltrimethylammonium chloride (EPTAC) to be given positive charges to adsorb bromothymol blue (BTB) through electrostatic interactions. The adsorption capacity of the veneer reached 7.0 mg/g at 50 °C for 4 h, and the

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Muñoz-Esparza, Nelly C., Judit Costa-Catala, Oriol Comas-Basté, et al. "Occurrence of Polyamines in Foods and the Influence of Cooking Processes." Foods 10, no. 8 (2021): 1752. http://dx.doi.org/10.3390/foods10081752.

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Dietary polyamines are involved in different aspects of human health and play an important role in the prevention of certain chronic conditions such as cardiovascular diseases and diabetes. Different polyamines can be found in all foods in variable amounts. Moreover, several culinary practices have been reported to modify the content and profile of these bioactive compounds in food although experimental data are still scarce and even contradictory. Therefore, the aim of this study was to evaluate the occurrence of polyamines in a large range of foods and to assess the effect of different cooki

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Garcia, Luz Edith, Cintra Patricia, Holsbach Anderson Leão Nogueira, Nunes Ângela Alves, and Anastácio de Oliveira Thaís. "Cardioprotective Diet: A Possibility of Diet Therapy Treatment." Clinical Medicine And Health Research Journal 2, no. 6 (2022): 302–7. http://dx.doi.org/10.18535/cmhrj.v2i6.131.

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The Brazilian Cardioprotective Diet is a diet for patients with heart disease, but it provides health benefits when used as an adjuvant in the prevention and treatment of diseases that have food as one of the factors for their development. It was developed by Hcor in partnership with the Ministry of Health in 2018. It classifies and recommends the consumption of foods by groups: green, yellow, and blue, using the Food Guide for the Brazilian Population as a referência. The objective of this study was, through a literature review, to find scientific data on the cardioprotective diet. This diet

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POYSKY, FRANK T., ROHINEE N. PARANJPYE, LAURA C. LASHBROOK, MARK E. PETERSON, GRETCHEN A. PELROY, and MEL W. EKLUND. "Selective and Differential Medium for Isolation of Listeria monocytogenes from Foods." Journal of Food Protection 56, no. 4 (1993): 326–29. http://dx.doi.org/10.4315/0362-028x-56.4.326.

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Hemolytic ceftazidime lithium chloride agar (HCLA) has been developed as a selective and differential plating medium for the isolation of Listeria monocytogenes from fishery products. Selectivity is based upon lithium chloride, colistin methane sulfonate, and ceftazidime. When horse blood was incorporated in the agar overlay, L. monocytogenes colonies were easily distinguished by their characteristic blue-gray color surrounded by narrow zones of ß-hemolysis. Listeria innocua, a species commonly present in foods, does not produce hemolysis on the medium. Therefore, one or more colonies of L. mo

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du Plessis, Karin. "Factors Influencing Australian Construction Industry Apprentices’ Dietary Behaviors." American Journal of Men's Health 6, no. 1 (2011): 59–66. http://dx.doi.org/10.1177/1557988311417613.

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To date there has been a theoretical and empirical gap in workplace-centered health promotion research—particularly as it applies to blue-collar men’s diets. To begin addressing the paucity of research, five qualitative focus groups ( N = 53) were conducted in Australian training colleges to explore the dietary behaviors of apprentices. Thematic analysis was used by the researcher who concludes that although some apprentices were health conscious and attempted to eat healthy foods, many had diets high in saturated fats and sugar. These types of diets are associated with increased risks for dev

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Kang, Il-Byeong, Jung-Whan Chon, Dong-Hyeon Kim, et al. "Improvement of Polymyxin–Egg Yolk–Mannitol–Bromothymol Blue Agar for the Enumeration and Isolation of Bacillus cereus in Various Foods." Journal of Food Protection 80, no. 3 (2017): 502–5. http://dx.doi.org/10.4315/0362-028x.jfp-16-206.

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ABSTRACT A modified polymyxin–egg yolk–mannitol–bromothymol blue agar (mPEMBA) was developed by supplementing polymyxin–egg yolk–mannitol–bromothymol blue agar (PEMBA) with trimethoprim to improve the selectivity for and recoverability of Bacillus cereus from naturally and artificially contaminated food samples. The number of B. cereus in mPEMBA was significantly higher than in PEMBA, indicating better recoverability (P &lt; 0.05) in red pepper powder (PEMBA 0.80 ± 0.22 log CFU/g versus mPEMBA 1.95 ± 0.17 log CFU/g) and soybean paste (PEMBA 2.19 ± 0.18 log CFU/g versus mPEMBA 3.09 ± 0.13 l

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Estep, Marilyn L. F., and Steven Vigg. "Stable Carbon and Nitrogen Isotope Tracers of Trophic Dynamics in Natural Populations and Fisheries of the Lahontan Lake System, Nevada." Canadian Journal of Fisheries and Aquatic Sciences 42, no. 11 (1985): 1712–19. http://dx.doi.org/10.1139/f85-215.

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The influence of combined inorganic N on the growth of N2-fixing blue-green algae (Aphanizomenon flos-aquae) in Lahontan Reservoir was detected with N isotopic compositions (δ15N = + 1.2 to + 7.0) that were enriched in 15N. In Pyramid Lake, however, the δ15N of the entire food web was influenced by a contribution of isotopically light N released from N2-fixing blue-green algae (Nodularia spumigena). Carbon isotope ratios (δ13C) of these unpalatable, blue-green algae from both lakes were different enough from the zooplankton and higher animals to preclude a direct trophic link. An enrichment in

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