Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate.

The aim of this work was to study the antioxidant potential of aqueous extracts obtained from different by-products. The effectiveness of these extracts was compared with that of rosemary extract. Total phenol carotenoid and vitamin C contents, as well as in vitro antioxidant activity, were assessed.

Validation of rubric-based evaluation for bachelor's theses in a food science and technology degree.

An effective evaluation of a bachelor's thesis (BT) needs the use of valid tools such as rubrics. There are few studies providing a validation of rubrics for these theses and even fewer in the academic field of food science and technology; hence the aim of this study was to validate a rubric for the assessment of relevant competencies in the BT. Ninety-seven students presented their thesis and 56 teachers participated as members of the committees.

EMA commentary on the guideline on quality, nonclinical and clinical aspects of medicinal products containing genetically modified cells.

Great advances have been made in the knowledge of development and regulatory approval of medicinal product containing genetically modified cells. Although a guideline has been available in the EU since 2012, the current updated version provides a useful guide to developers and professionals involved in the regulatory process of these medicines. This article presents the main issues communicated in that guidance, the regulators' insights and a commentary from the academic developers' point of view.

Not Just Another Committee: How to Create a College-Specific Framework to Support Interprofessional Education.

During the 2019-2020 academic year, the Southeast Missouri State University College of Education, Health, and Human Studies initiated a college-level Interprofessional Education (IPE) Committee to identify methods for collaboration, interprofessional research opportunities, and cross-disciplinary learning experiences. The IPE Committee determined that IPE was an installed component of the healthcare majors, without significant interactions between programs, and non-healthcare programs were omitted from formal IPE efforts. The exclusion of the non-healthcare academic majors from traditional healthcare initiatives limited faculty and student interactions, notably between the educator preparatory and healthcare programs.

Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers.

The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment ( < 0.