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Brain stimulation for treatment of obesity: will stimulating the prefrontal cortex reduce overeating
Brain stimulation treatment of obesity prefrontal cortex overeating
2018/11/20
Altering the function of brain networks implicated in appetitive processes holds tremendous promise for obesity treatment. Transcranial direct stimulation (tDCS) delivers low-level electric currents t...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/16
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/20
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Modulation of postprandial glycemic responses by noncarbohydrate nutrients provides novel approaches to the prevention and treatment of type 2 diabetes
postprandial glycemic noncarbohydrate nutrients type 2 diabetes
2018/11/16
In a recent issue of the Journal, Meng et al. (1) reported that different amounts of protein reduced postprandial glucose and insulin responses to carbohydrate-containing foods in healthy subjects. Ac...
Risk factors for death in children during inpatient treatment of severe acute malnutrition: a prospective cohort study
edema electrolytes HIV hypophosphatemia infections kwashiorkor malnutrition marasmus mortality refeeding syndrome
2018/11/12
Background: Children who receive in-hospital treatment of severe acute malnutrition often have high mortality rates, and the reasons are not well understood.
Objective: We assessed risk factors for d...
An Analysis of Milk Fouling Formed During Heat Treatment on a Stainless Steel Surface with Different Degrees of Roughness
pollutions surface area roughness
2016/7/6
Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing a...
Changes in plasma phosphate during in-patient treatment of children with severe acute malnutrition: an observational study in Uganda
refeeding syndrome hypophosphatemia therapeutic feeding severe acute malnutrition phosphorus diarrhea rice porridge children Africa
2018/11/28
Background: Children treated for severe acute malnutrition (SAM) are at risk of refeeding hypophosphatemia. Therapeutic diets have only recently become fortified with phosphorus to meet United Nations...
Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
crystallinity modified starches extrudate complexes
2015/10/9
Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a tw...
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
real-time PCR barley malting cultivar fungicide pretreatment trichothecene biosynthesis
2015/7/28
Malting barley grains are essential components in the beer production. Fusarium infection can have severe effects on malt and beer, because it may inhibit the enzymatic activity in malt and may induce...
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
grape juices stilbens content UV irradiation ozonisation
2015/5/18
Grapes from two varieties – Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperatu...
Influence of Thermal Treatment on Polyphenol Extraction of Wine cv. André
temperature wine grape colour
2015/3/4
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal
maceration techniques were examited.
Psychological aspects of eating behavior as predictors of 10-y weight changes after surgical and conventional treatment of severe obesity: results from the Swedish Obese Subjects intervention study
bariatric surgery eating behavior obesity treatment Three-Factor Eating Questionnaire weight loss
2018/12/19
Background: There is a need for a better understanding of the factors that influence long-term weight outcomes after bariatric surgery.
Potentials of probiotics in the treatment of food allergy – a review
lactobacillus food proteins allergen immunomodulation peanut
2014/7/10
Food allergy is an adverse immune response to some proteins in some foods. Probiotic, health promoting bacteria have gained much importance because of their innumerable benefits, particularly in the t...
Heat Treatment of Listeria monocytogenes in Liquid Egg Products with Low Temperature
Listeria monocytogenes Liquid Egg Products
2016/6/2
This study was done in order to express a method for thermal destruction of Listeria monocytogenes as a psychrotrophic bacterium with ability to grow at refrigerator temperatures in liquid egg product...
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
aging antioxidant activity olive oil hydrolysis oxidation phenolic compounds
2014/3/28
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercia...