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1. Association of kidney function-related dietary pattern, weight status, and cardiovascular risk factors with severity of impaired kidney function in middle-aged and older adults with chronic kidney disease: a cross-sectional population study

Author:
Kurniawan, Adi Lukas; Hsu, Chien-Yeh; Rau, Hsiao-Hsien; Lin, Li-Yin; Chao, Jane C.-J.
Source:
Nutrition journal 2019 v.18 no.1 pp. 27
ISSN:
1475-2891
Subject:
beans; breads; cardiovascular diseases; color; eating habits; elderly; flour; fruits; glomerular filtration rate; hypercalcemia; kidney diseases; kidneys; meat; obesity; organ meats; patients; processed foods; proteinuria; regression analysis; rice; risk factors; vegetables; Taiwan
Abstract:
... BACKGROUND: Chronic Kidney Disease (CKD), characterized by impaired kidney function, affects over 1.5 million individuals in Taiwan. Cardiovascular disease (CVD) is commonly found in patients with CKD, and the increased prevalence of obesity can have some implications for the risk of both CKD and CVD. Since diet plays an important role in the development of obesity, CVD and CKD, our study was desi ...
DOI:
10.1186/s12937-019-0452-4
PubMed:
31010424
PubMed Central:
PMC6477746

2. The revised Taxonomic Placement of the Three Species of Psalmopoeus Pocock, 1895 Described by R. I. Pocock in 1903 (Araneae: Theraphosidae)

Author:
Gabriel , Ray; Sherwood, Danniella
Source:
Arachnology 2019 v.18 no.1 pp. 40-46
ISSN:
2050-9936
Subject:
Theraphosidae; color; stridulation
Abstract:
... Three species of the genus PsalmopoeusPocock, 1895 which were described by Pocock (1903) are taxonomically reevaluated. P. ecclesiasticusPocock, 1903 is redescribed, with the genital organ morphology of both sexes illustrated and its distribution discussed. P. emeraldusPocock, 1903 is considered species inquirenda due to a lack of viable taxonomical features and P. plantarisPocock, 1903 is tentati ...
DOI:
10.13156/arac.2018.18.1.40

3. Effects of different color paper bags on aroma development of Kyoho grape berries

Author:
JI, Xiao-hao; WANG, Bao-liang; WANG, Xiao-di; SHI, Xiang-bin; LIU, Pei-pei; LIU, Feng-zhi; WANG, Hai-bo
Source:
Journal of integrative agriculture 2019 v.18 no.1 pp. 70-82
ISSN:
2095-3119
Subject:
acids; alcohols; aldehydes; bags; biosynthesis; butyrates; color; ethyl acetate; genes; harvesting; ketones; moieties; odors; paper; table grapes; terpenoids; transcription (genetics); viticulture; volatile compounds
Abstract:
... This study investigated the influence of red, green, blue, and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest. Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters, aldehydes, alcohols, terpenes, ketones, acids, and hydrocarbons. Esters and aldehydes were abundant in Kyoho grape ...
DOI:
10.1016/S2095-3119(18)62008-8

4. Identification and characterization of cell cultures with various embryogenic/regenerative potential in cotton based on morphological, cytochemical, and cytogenetical assessment

Author:
GUO, Hui-hui; WU, Jian-fei; CHEN, Cui-xia; WANG, Hong-mei; ZHAO, Yun-lei; ZHANG, Chao-jun; JIA, Yin-hua; LIU, Fang; NING, Tang-yuan; CHU, Zhao-hui; ZENG, Fan-chang
Source:
Journal of integrative agriculture 2019 v.18 no.1 pp. 1-8
ISSN:
2095-3119
Subject:
Gossypium hirsutum; auxins; callus; cell culture; color; cotton; crops; genetic transformation; plant breeding; ploidy; somatic embryogenesis; staining; totipotency
Abstract:
... Somatic embryogenesis (SE) plays a vital role in genetic transformation and massive propagation of important agronomical and economical crops. Here, we conducted a systematic assessment of the morphological, cytochemical, and cytogenetical characteristics of six culture strains with various embryogenic/regenerative potential during SE process in cotton. Results indicated that the six cell culture ...
DOI:
10.1016/S2095-3119(17)61876-8

5. Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Author:
Espitia, Paula J. P.; Fuenmayor, Carlos A.; Otoni, Caio G.
Source:
Comprehensive reviews in food science and food safety 2019 v.18 no.1 pp. 264-285
ISSN:
1541-4337
Subject:
active food packaging; active ingredients; antimicrobial properties; bioavailability; biodegradability; biopolymers; biopreservatives; carbohydrates; coatings; color; dispersants; ecological footprint; emulsifying; essential oils; flavor; food pathogens; functional foods; homogenizers; hydrophobicity; microfluidic technology; nanoemulsions; proteins; rheological properties; surfactants; vitamins
Abstract:
... The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bi ...
DOI:
10.1111/1541-4337.12405

6. Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials

Author:
Gadallah, Mohamed G.E.; Hassan, Mohamed F.Y.
Source:
Journal of the Saudi Society of Agricultural Sciences 2019 v.18 no.1 pp. 95-101
ISSN:
1658-077X
Subject:
acidity; barley; coliform bacteria; color; cows; detection limit; goat milk; microbiological criteria; milk; milk production; millets; minerals; molds (fungi); nutritive value; pH; plate count; raw materials; sensory properties; taste; traditional foods; water activity; wheat; yeasts; yogurt; Egypt
Abstract:
... Kishk is a dried fermented product made from yoghurt and parboiled cracked cereal (Burghol) mixture and it is widely consumed in Egypt and the eastern Mediterranean. Thus the aim of this study was to investigate the impact of using barley and millet grains and goat milk compared to wheat grains and cow milk as traditional sources on physical, color parameters, microbiological criteria, minerals co ...
DOI:
10.1016/j.jssas.2017.02.003

7. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour

Author:
Mir, Shabir Ahmad; Bosco, Sowriappan John Don; Shah, Manzoor Ahmad
Source:
Journal of the Saudi Society of Agricultural Sciences 2019 v.18 no.1 pp. 89-94
ISSN:
1658-077X
Subject:
Castanea; brown rice; celiac disease; color; consumer acceptance; flavor; functional foods; gluten-free foods; hardness; health promotion; magnesium; nutritive value; pasting properties; patients; phosphorus; potassium; rice flour; scanning electron microscopy; snacks; sulfur
Abstract:
... Effect of different ratios of chestnut flour substitution on brown rice flour based snack was investigated for technological and nutritional properties. Pasting properties significantly varied among the flour ratios and the higher levels of chestnut flour led to the increase in pasting properties. Colour parameters, L∗, a∗ and b∗ values of snacks decreased with increase in chestnut flour level. Ex ...
DOI:
10.1016/j.jssas.2017.02.002