Risk factors for abusive head trauma in the pediatric population.

Objective: Abusive head trauma (AHT) is the leading cause of death from physical child abuse in children younger than 5 years of age in the United States. The mortality rate among patients with AHT is 25%, and the recurrence rate of child abuse rises to 35% when there is a lack of intervention. Thus, identifying child abuse is crucial yet especially challenging for infants and toddlers as they are preverbal.

Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis.

Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology.

Draft genome sequence of sp. BUB8, an oleaginous yeast isolated from Mt. Makiling Forest Reserve, Laguna, Philippines.

This paper reports the draft genome sequence of sp. BUB8, an oleaginous yeast isolated from the forest canopy of Mt. Makiling Forest Reserve in the Philippines.

Impact of a 15% spirulina (Limnospira platensis) dietary inclusion on productive performance and meat traits in naked neck and fully feathered slow-growing broiler strains.

Global population is rising, leading to higher demand for meat and concerns on environmental and economic impacts of conventional feedstuffs that corn and soybean meal have. Recently there has been a shift towards more sustainable feedstuffs such as Spirulina (Limnospira platensis) due to its nutritional value and ability to be produced locally. Consumer awareness prompts shifts towards free range poultry production but presents environmental challenges due to climate change.

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae.

The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products.

The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains.

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional potential of , , , and ; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activity) and (iii) assess the main volatile compounds composition. The protein content was considerably high (32-44 mg/100 g dw) for all the microalgae strains.

In-State Retention Rates of Female Neurosurgery Graduates.

Objective: We sought to determine the rate of retaining female neurosurgery graduates in the same states as their medical education and identify medical school and state characteristics associated with high retention rates.

Methods: Database from the Centers for Medicare & Medicaid Services was used to extract female physicians indicating "neurosurgery" as their specialty. The top 25 medical schools with the highest number of female neurosurgery graduates were selected.

Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability.

Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement.

Women in Neurosurgery: Trends in the United States.

Objective: We sought to identify trends in the number of female neurosurgeons across each state and identify state characteristics that affect such values.

Methods: The Physician Compare National Downloadable File was queried from the Center for Medicare & Medicaid Services for 2017 and 2023. Physicians indicating "neurosurgery" as their primary specialty were extracted and duplicates were removed.

Development of Healthy Snacks Incorporating Meal from and Using 3D Printing Technology.

This study analyzes the nutritional properties of edible insects, specifically and , and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs.

Tuning the Bioactive Properties of Water Extracts by Ultrasound-Assisted Extraction.

(1) Background: Microalgae are promising feedstock for obtaining valuable bioactive compounds. To facilitate the release of these important biomolecules from microalgae, effective cell disruption is usually necessary, where the use of ultrasound has achieved considerable popularity as an alternative to conventional methods. (2) Methods: This paper aims to evaluate the use of ultrasound technology in water medium as a green technology to recover high added-value compounds from and improve its sensory profile towards a high level of incorporation into novel food products.

The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Biomass: Valorization of Residue into a Sustainable Protein Source.

consists of a cluster of green-colored cyanobacteria; it is commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when consumed frequently. After C-PC extraction, the residual biomass (RB) is rich in proteins and fatty acids with the potential for developing food products, which is interesting from the circular economy perspective. The present work aimed to develop a vegan oil-in-water emulsion containing different contents of RB, obtaining a product aligned with current food trends.

Nutritional Improvement of Fresh Cheese with Microalga : Impact on Composition, Structure and Sensory Acceptance.

Research Background: The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals.

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide.

The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review.

Vitamins are a vast group of fundamental organic compounds, which are not produced by the human body but are essential for the living organisms' good health. Vitamins B6 and B12 belong to the same group of hydrophilic vitamins. Structurally unrelated, they share the same purpose as essential components for normal cellular operation, growth and development.

Development of a Clean Label Mayonnaise Using Fruit Flour.

Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties.

Grass pea ( L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient.

The Naked Neck Gene in the Domestic Chicken: A Genetic Strategy to Mitigate the Impact of Heat Stress in Poultry Production-A Review.

The poultry sector is one of the most important food industries in the world. Poultry production generates high-value protein products (meat and eggs) that are produced efficiently without the need for large areas. In poultry production, especially in the tropics, environmental factors, such as temperature and humidity, play a major role.

Improving chestnut physicochemical properties through fermentation - Development of chestnut Amazake.

The increased awareness of population regarding the impact of consumption habits is leading to interest in new, innovative, diversified and health promoting foods. In this work, two new amazake fermented products were developed with chestnut ( Mill.), using rice or chestnut koji as source of glycolytic enzymes.

as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions.

flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed.

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality.

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05).

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract.

This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating.

Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.

As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development.

Acorn flour from holm oak (): Assessment of nutritional, phenolic, and technological profile.

Acorn is the fruit of holm oak (), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet.

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking.

Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts.