December 2014 - 8 articles
Allergic reactions to food are on the rise worldwide and there is a corresponding increase in interest to understand the molecular mechanisms responsible. Peanut allergies are the most problematic because the reaction often persists into adulthood an...
Aim: To determine the contribution of food and vitamin D supplements on the serum 25-hydroxyvitamin D3 (25(OH)D3) concentration between October and April in a northern country (almost absent vitamin D synthesis by sunlight). Methods: Children aged 1–...
Seafood is an important food source for many. Consumers should be entitled to an informed choice, and there is growing concern about correct composition labeling of seafood. Due to its high price, it has been shown to be vulnerable to adulteration. I...
Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., br...
Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adapt...
Beyond the main bulk components of cereals such as the polysaccharides and proteins, lower concentration secondary metabolites largely contribute to the nutritional value. This paper outlines a comprehensive protocol for GC-MS metabolomic profiling o...
In this study the changes of total polyphenolics in different anatomical parts (stems, leaves, flowers and seeds) of common buckwheat (Fagopyrum esculentum Moench.) during vegetation period were analysed. The content of total polyphenolics was evalua...
Putrescine, spermidine and spermine are the most abundant polycationic natural amines found in nearly all organisms. They are involved in regulation of gene expression, translation, cell proliferation and differentiation. They can be supplied by the...
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