bluuebunny/crossref_metadata_2025_split huggingface dataset:
Plasticity in Cell Division Patterns and Auxin Transport Dependency during in Vitro Embryogenesis inBrassica napus
Authors: Soriano Mercedes , Li Hui , Jacquard Cédric , Angenent Gerco C. , Krochko Joan , Offringa Remko , Boutilier Kim 
Published: June 2014

AbstractIn Arabidopsis thaliana, zygotic embryo divisions are highly regular, but it is not clear how embryo patterning is established in species or culture systems with irregular cell divisions. We investigated this using the Brassica napus microspore embryogenesis system, where the male gametophyte is reprogrammed in vitro to form haploid embryos in the absence of exogenous growth regulators. Microspore embryos are formed via two pathways: a zygotic-like pathway, characterized by initial suspensor formation followed by embryo proper formation from the distal cell of the suspensor, and a pathway characterized by initially unorganized embryos lacking a suspensor. Using embryo fate and auxin markers, we show that the zygotic-like pathway requires polar auxin transport for embryo proper specification from the suspensor, while the suspensorless pathway is polar auxin transport independent and marked by an initial auxin maximum, suggesting early embryo proper establishment in the absence of a basal suspensor. Polarity establishment in this suspensorless pathway was triggered and guided by rupture of the pollen exine. Irregular division patterns did not affect cell fate establishment in either pathway. These results confirm the importance of the suspensor and suspensor-driven auxin transport in patterning, but also uncover a mechanism where cell patterning is less regular and independent of auxin transport.
Bread Staling: Updating the View
Authors: Fadda C. , Sanguinetti A. M. , Del Caro A. , Collar C. , Piga A. 
Published: June 2014

AbstractStaling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up‐to‐date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X‐ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives
Authors: Carocho Márcio , Barreiro Maria Filomena , Morales Patricia , Ferreira Isabel C.F.R. 
Published: June 2014

AbstractThe pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed.Future trends like nanoencapsulation and the development of “smart” additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.
Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches
Authors: Hajeb P. , Sloth J. J. , Shakibazadeh Sh. , Mahyudin N. A. , Afsah‐Hejri L. 
Published: June 2014

AbstractToxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of their entry into the human body. Numerous studies have been performed to examine the effects of common food processing procedures on the levels of toxic elements in food. While some studies have reported negative effects of processing, several have shown that processing practices may have a positive effect on the reduction of toxic elements in foodstuffs. A number of studies have also introduced protocols and suggested chemical agents that reduce the amount of toxic elements in the final food products. In this review, the reported methods employed for the reduction of toxic elements are discussed with particular emphasis on the chemical binding of both the organic and inorganic forms of each element in various foods. The molecular groups and the ligands by which the food products bind with the metals and the types of these reactions are also presented.
Filamentous Fungi and Mycotoxins in Cheese: A Review
Authors: Hymery Nolwenn , Vasseur Valérie , Coton Monika , Mounier Jérôme , Jany Jean‐Luc , Barbier Georges , Coton Emmanuel 
Published: June 2014

AbstractImportant fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.
High‐Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
Authors: Chakraborty Snehasis , Kaushik Neelima , Rao P. Srinivasa , Mishra H. N. 
Published: June 2014

AbstractIn the last 2 decades high‐pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β‐glucosidase, pectinmethylesterase, polygalacturonase, lipoxygenase, amylase, and hydroperoxide lyase specific to FP&J have been studied by several researchers. In most of the cases, partial inactivation of the target enzymes was possible under the experimental domain, although their pressure sensitivity largely depended on the origin and their microenvironmental condition. The variable sensitivity of different enzymes also reflects on their kinetics. Several empirical models have been established to describe the kinetics of an enzyme specific to a FP&J. The scientific literature in the last decade illustrating the effects of HPP on enzymes in FP&J, enzymatic action on those products, mechanism of enzyme inactivation during high pressure, their inactivation kinetics, and several intrinsic and extrinsic factors influencing the efficacy of HPP is critically reviewed in this article. In addition, process optimization of HPP targeting specific enzymes is of great interest from an industrial approach. This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment.
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
Authors: Jayabalan Rasu , Malbaša Radomir V. , Lončar Eva S. , Vitas Jasmina S. , Sathishkumar Muthuswamy 
Published: June 2014

AbstractFermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardiovascular diseases, promote liver functions, and stimulate the immune system. Considering the widespread reports on kombucha, we recognized the need to review and update the research conducted in relation to kombucha tea, its products and tea fungus. Existing reports have suggested that the protective effects of kombucha tea are as good as those of black tea, however, more studies on kombucha tea and its composition are needed before final conclusions can be made.
Culture‐Dependent and Culture‐Independent Nucleic‐Acid‐Based Methods Used in the Microbial Safety Assessment of Milk and Dairy Products
Authors: Fusco Vincenzina , Quero Grazia Marina 
Published: June 2014

AbstractDespite great advances in the diagnostics and better awareness for food safety and security worldwide, significant numbers of foodborne outbreaks have been traced back to the consumption of milk and dairy products contaminated with pathogenic bacteria, such asListeria monocytogenes,Staphylococcus aureus,Salmonellaspp.,Campylobacterspp., and pathogenicEscherichia coli. Several culture‐dependent and culture‐independent nucleic acid‐based methods have been proposed to identify, detect, and type milk‐ and dairyborne pathogenic bacteria. In our review, we will provide an overview on why it is of utmost importance to ascertain the presence of pathogenic microorganisms in milk and milk products; thereafter, we will describe the most commonly used culture‐dependent and culture‐independent methods, as well as the most attractive ones with regard to their future exploitation, providing the reader with new insights into how and when they can be exploited to ensure the enumeration, and accurate detection at both species and strain level of the most important milk‐ and dairyborne pathogenic bacteria, even if in a viable but nonculturable state.
Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions
Authors: Mercier Samuel , Villeneuve Sébastien , Moresoli Christine , Mondor Martin , Marcos Bernard , Power Krista A. 
Published: June 2014

AbstractThe properties of cereals products, bread, pasta, muffins, cookies, cakes, and bars, enriched with flaxseed, were reviewed to highlight suitable processing conditions for the production of high‐quality flaxseed‐enriched products with the desired health attributes. The review highlights the contrasting effect of flaxseed enrichment on the mechanical and physical properties of cereal products according to product type, flaxseed enrichment level, and processing history. Flaxseed lipids remain stable for most processing and storage conditions, presumably due to the significant antioxidant properties of lignans, but information is lacking on the impact of home‐handling, such as bread toasting, on lipid oxidation. Cereal products enriched with flaxseed generally exhibit similar or improved shelf life compared to equivalent products with no flaxseed enrichment, suggesting that flaxseed may limit starch retrogradation, maintain moisture content, and delay microbial growth. Sensory analysis shows lower organoleptic properties of most cereal products containing flaxseed, but similar consumer acceptance for cereal products without and with flaxseed enrichment up to 15% is reported in the literature. This review indicates the need to better understand the impact of flaxseed enrichment on product microstructure and to conduct an extensive assessment of the health effects of flaxseed‐enriched products, since very few studies have focused on the quantification of the bioaccessibility, bioavailability, and activity of flaxseed bioactive compounds for a variety of processing conditions and product formulation.
Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract
Authors: Yada Rickey Y. , Buck Neil , Canady Richard , DeMerlis Chris , Duncan Timothy , Janer Gemma , Juneja Lekh , Lin Mengshi , McClements David Julian , Noonan Gregory , Oxley James , Sabliov Cristina , Tsytsikova Lyubov , Vázquez‐Campos Socorro , Yourick Jeff , Zhong Qixin , Thurmond Scott 
Published: June 2014

AbstractThe NanoRelease Food Additive project developed a catalog to identify potential engineered nanomaterials (ENMs) used as ingredients, using various food‐related databases. To avoid ongoing debate on defining the term nanomaterial, NanoRelease did not use any specific definition other than the ingredient is not naturally part of the food chain, and its dimensions are measured in the nanoscale. Potential nanomaterials were categorized based on physical similarity; analysis indicated that the range of ENMs declared as being in the food chain was limited. Much of the catalog's information was obtained from product labeling, likely resulting in both underreporting (inconsistent or absent requirements for labeling) and/or overreporting (inability to validate entries, or the term nano was used, although no ENM material was present). Three categories of ingredients were identified: emulsions, dispersions, and their water‐soluble powdered preparations (including lipid‐based structures); solid encapsulates (solid structures containing an active material); and metallic or other inorganic particles. Although much is known regarding the physical/chemical properties for these ingredient categories, it is critical to understand whether these properties undergo changes following their interaction with food matrices during preparation and storage. It is also important to determine whether free ENMs are likely to be present within the gastrointestinal tract and whether uptake of ENMs may occur in their nanoform physical state. A practical decision‐making scheme was developed to help manage testing requirements.
Measurement Methods to Detect, Characterize, and Quantify Engineered Nanomaterials in Foods
Authors: Singh Gurmit , Stephan Chady , Westerhoff Paul , Carlander David , Duncan Timothy V. 
Published: June 2014

AbstractThis article is one of a series of 4 that reports on a task of the NanoRelease Food Additive project of the International Life Science Institute Center for Risk Science Innovation and Application to identify, evaluate, and develop methods that are needed to confidently detect, characterize, and quantify intentionally produced engineered nanomaterials (ENMs) released from food along the alimentary tract. This particular article focuses on the problem of detecting ENMs in food, paying special attention to matrix interferences and how to deal with them. In this review, an in‐depth analysis of the literature related to detection of ENMs in complex matrices is presented. The literature review includes discussions of sampling methods, such as centrifugation and ENM extraction. Available analytical methods, as well as emerging methods, are also presented. The article concludes with a summary of findings and an overview of potential knowledge gaps and targets for method development in this area.
Measurement Methods to Evaluate Engineered Nanomaterial Release from Food Contact Materials
Authors: Noonan Gregory O. , Whelton Andrew J. , Carlander David , Duncan Timothy V. 
Published: June 2014

AbstractThis article is one of a series of 4 that report on a task of the NanoRelease Food Additive project of the Intl. Life Science Inst. Center for Risk Science Innovation and Application to identify, evaluate, and develop methods that are needed to confidently detect, characterize, and quantify intentionally produced engineered nanomaterials (ENMs) released from food along the alimentary tract. This particular article focuses on the problem of detecting ENMs that become released into food indirectly from food contact materials. In this review, an in‐depth analysis of the release literature is presented and relevant release mechanisms are discussed. The literature review includes discussion of articles related to the release phenomenon in general, as experimental methods to detect ENMs migrating from plastic materials into other (nonfood) complex matrices were determined to be relevant to the focus problem of food safety. From the survey of the literature, several “control points” were identified where characterization data on ENMs and materials may be most valuable. The article concludes with a summary of findings and a discussion of potential knowledge gaps and targets for method development in this area.
Civil Liabilities for Unsafe Foods in Bangladesh and Australia: A Comparative Perspective on Consumer Protection
Authors: Solaiman S.M. , Ali Abu Noman M.A. 
Published: June 2014

AbstractThe statutory laws concerning food safety, which allow the consumers affected by unsafe foods to claim compensation for their loss or damage in Bangladesh, are flawed in several respects. These flaws are argued to have harmful impacts on consumer protection. The ineffective legislation in the absence of application of the common law principles of negligence has left the consumers virtually helpless in securing remedies for their injuries. This article endeavors to critically examine the ambiguities and shortcomings in the Consumer Rights Protection Act 2009 (Bangladesh) looking through the prisms of the Australian Consumer Law 2010 and relevant case law from major common law jurisdictions. It discovers a number of weaknesses in the legislation of Bangladesh and provides specific suggestions for strengthening the civil liability provisions from the perspective of consumer protection by preventing their contraventions and providing adequate compensation.
Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals
Authors: Jiao Zhihua , Dong Yachen , Chen Qihe 
Published: June 2014

AbstractEthyl carbamate (EC) commonly found in fermented beverages has been verified to be a multisite carcinogen in experimental animals. EC was upgraded to Group 2A by the Intl. Agency for Research on Cancer (IARC) in 2007, which indicates that EC is a probable carcinogen to humans. Because of its threat to human safety, the presence of EC may be a big challenge in the alcoholic beverage industry. During the past few years, thorough and systematic research has been carried out in terms of the generation of EC in order to meet the allowed limitation levels in fermented beverages. Previous studies have indicated that EC primarily results from the reaction of ethanol and compounds containing carbamyl groups. These main EC precursors are commonly generated from arginine metabolism by Saccharomyces cerevisiae or lactic acid bacteria accompanied by the fermentation process. This review comprehensively summarizes the genotoxicity, analytical methods, formation pathways, and removal strategies of EC in various beverages. The article also presents the metabolic mechanism of EC precursors and pertinent metabolites, such as urea, citrulline, and arginine.
Association between malocclusion and headache among 12‐ to 15‐year‐old adolescents: a population‐based study
Authors: Komazaki Yuko , Fujiwara Takeo , Ogawa Takuya , Sato Miri , Suzuki Kohta , Yamagata Zentaro , Moriyama Keiji 
Published: June 2014

AbstractObjectivesHeadaches are a common problem among adolescents, and malocclusion is a possible risk factor. The purpose of this study was to investigate the association between malocclusion and headache among Japanese adolescents aged 12–15 years using a population‐based sample.MethodsA total of 938 adolescents (94.7% of the target population in Koshu City) participated. A modified version of the Index of Orthodontic Treatment Need (IOTN) was used by orthodontists to evaluate occlusal characteristics, and the frequency of headaches (none, rarely, sometimes) was assessed via questionnaire (N = 938). Ordered logistic regression analyses were used to analyze the association between malocclusion and headache.ResultsThe prevalence of malocclusion diagnosed using the modified version of the IOTN was 44.9%. Multiple ordered logistic regression analyses showed that the odds ratio (OR) of having malocclusion for headache was 1.38 (95% confidence interval [CI]: 1.06–1.80), after adjustment for demographics, lifestyle, and dental status including orthodontic treatment history and tooth size. Moreover, among occlusal traits, lower crowding was independently associated with headache (OR: 1.64, 95% CI: 1.07–2.51).ConclusionsWe found that malocclusion, especially lower crowding, was associated with headache in a population‐based sample of adolescents aged 12–15 years in Japan. Further study is needed to elucidate the mechanisms by which malocclusion affects headache.
Comparative maxillary bone‐defect healing by calcium‐sulphate or deproteinized bovine bone particles and extra cellular matrix membranes in a guided bone regeneration setting: an experimental study in rabbits
Authors: Turri Alberto , Dahlin Christer 
Published: June 2014

AbstractObjectivesThe aim of this study was to histologically compare the dynamics of bone healing response between calcium sulphate (CaS) and deproteinized bovine bone mineral (DBBM) particles in guided bone regeneration utilizing an extracellular matrix membrane (ECM) as barrier.Materials and methodsEighteen rabbits were used in thisstudy. 5 × 5 mm defects were created in the edentulous space between the incisors and molars in the maxilla. The CaS and DBBM particles were placed in the defects, with or without the placement of a membrane by means of random selection. Healing was evaluated at 2, 4 and 8 weeks by histology.ResultsA total resorption of the CaS material was seen already at 2 weeks. Only minor resorption could be seen of the DBBM particles. The CaS group showed significantly more bone regeneration at all three healing periods compared to the DBBM group. The addition of an ECM membrane demonstrated significant additional effect on bone regeneration. The CaS group showed significant increased amounts of blood vessels compared to the DBBM group.ConclusionsThisstudy showed that CaS in combination with an ECM membrane provided synergistic effects on bone regeneration, seemingly due to stimulating angiogenesis in the early healing process.