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http://dx.doi.org/10.1016/j.nut.2015.06.003 | DOI Listing |
Foodborne Pathog Dis
January 2025
Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brazil.
Foodborne pathogens have always been of public health concern and represent safety issues for food processors. These pathogens develop new ways to overcome antibiotics, survive in different environmental conditions, and the ability to reproduce in many hostile environments configure them as serious health hazards. Considering the huge number of microorganisms, three bacterial representatives were selected to provide a better knowledge about the question of which one is the worst enemy for humans, from the food industry point of view, taking into consideration their multiplication specificity, virulence, and resistance.
View Article and Find Full Text PDFPlanta
January 2025
Normandie Université, UNICAEN, INRAE, UMR 950 Ecophysiologie Végétale, Agronomie Et Nutritions N, C, S, Esplanade de La Paix CS14032, 14032, Caen Cedex 5, France.
The effects of intense heat during the reproductive phase of two Brassica species-B. napus and C. sativa-could be alleviated by a prior gradual increase exposure and/or PGPR inoculation.
View Article and Find Full Text PDFJDR Clin Trans Res
January 2025
Division of Oral Health and Society, Faculty of Dentistry, McGill University, Montreal, Canada.
Introduction: Chronic temporomandibular disorders (TMDs) affect a notable portion of the population, with a prevalence of 5% to 12%. These conditions often lead individuals to adopt a soft-food diet to manage pain, but such dietary adjustments can inadvertently cause nutritional deficiencies. This issue may be compounded by medications used to manage TMD symptoms, which can contribute to fatigue and reduced daily functioning.
View Article and Find Full Text PDFPatient Prefer Adherence
December 2024
Department of Surgery, Zuyderland Medical Center, Heerlen, 6419 PC, The Netherlands.
Purpose: Interest in prehabilitation, the preoperative enhancement of patients' condition, is rising in the surgical field. Challenging factors appear to be patients' motivation to participate in and their compliance with prehabilitation programs. The aim of this qualitative study was to study the real-life experience of prehabilitation by assessing the lived experience and perceptions of participants in a multimodal prehabilitation program and to explore factors that influence participation and compliance during prehabilitation.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
QU Health, College of Health Sciences, Qatar University, P.O. Box 2713, Doha, Qatar.
In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is typically limited due to their poor solubility and digestibility. An innovative method of balancing lentil-whey protein (LP-WP) complexes with higher-quality protein properties was established to address this issue, which coupled a pH-shifting approach with fermentation treatment.
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