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Comparison of global nutrient profiling systems for restricting the commercial marketing of foods and beverages of low nutritional quality to children in Canada
food processing healthfulness marketing restrictions children nutrition policy
2018/11/21
Background: The Canadian government recently committed to introduce legislation to restrict the commercial marketing of unhealthy foods and beverages to children.
Comparison of the DASH (Dietary Approaches to Stop Hypertension) diet and a higher-fat DASH diet on blood pressure and lipids and lipoproteins: a randomized controlled trial–
DASH diet lipoproteins saturated fat triglyceride blood pressure dairy
2018/11/27
Background: The DASH (Dietary Approaches to Stop Hypertension) dietary pattern, which is high in fruit, vegetables, and low-fat dairy foods, significantly lowers blood pressure as well as low-density ...
Comparison of 2 methods for estimating the prevalences of inadequate and excessive iodine intakes
dietary surveys food content iodine Total Diet Study urinary iodine variability
2018/12/14
Background: Prevalences of iodine inadequacy and excess are usually evaluated by comparing the population distribution of urinary iodine concentration (UIC) in spot samples with established UIC cutoff...
Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis
Traditional and Alternative Food Microbiological Analysis
2016/6/2
The objectives highlighted in the present study were to determine the estimates of measurement uncertainty associated with microbiological analysis in food samples performing a gage repeatability and ...
Comparison Between Some Common Clays as Adsorbents of Carotenoids, Chlorophyll and Phenolic Compounds from Vegetable Oils
Adsorbents of Carotenoids Chlorophyll and Phenolic Compounds
2016/6/2
Four different clays were compared for their capacities to adsorb chlorophyll and carotenoids; two major pigments in vegetable oils at 30 and 100°C. The clays used include Fulmont, Tonsil N, Tonsil AC...
Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial
insulin resistance lipid probiotic weight loss yogurt INTRODUCTION
2018/11/27
Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
Selected fruits and vegetables: comparison of nutritional value and affordability
dietary cost elderly people nutrient profile nutrient score
2015/5/18
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Elemental analysis of coffee: a comparison of ICP-MS and AAS methods
coffea Arabica atomic absorption spectrometry inductively coupled plasma mass spectrometry metals univariate statistics multivariate statistics
2014/8/11
We determined the mineral nutrients and toxic elements (Ca, Cu, Fe, Mg, Zn, Cd, Cr, Mn, Ni, and Pb) in five types of coffee by atomic absorption spectrometry and inductively coupled plasma mass spectr...
Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species
Zobo Drink Bacillus species
2016/6/2
The present study was aimed at gaining a comparison of the microflora of Zobo Drink (ZD) prepared by two different methods. Samples of ZD produced by boiling and steeping methods were evaluated on Pla...
Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates
fish skin gelatin hydrolysate antioxidant activity autoclaving proteases
2014/2/24
The tilapia (Oreochromis niloticus) skin hydrolysate was produced by thermal or enzymatic hydrolysis processes. Several product characteristics were studied such as the average molecular weight, 2,2-d...
Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Allium cepa L. antioxidant activity polyphenols flavonoids
2014/2/24
The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determ...
Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
antibiotic residues microbial screening detection limits
2014/2/25
The assessment of detection sensitivity of five microbial inhibition tests (MITs), STAR (screening test for antibiotic residues) with the test strain Bacillus subtilis BGA, Delvotest® S P-NT, To...
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
SFA MFA PUFA liquid protein fatty acid composition fillet
2014/2/25
Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of...
In this study methods of fungal DNA isolation were optimised and compared. The aim of the isolation processes was to obtain DNA of sufficient quality and quantity necessary for its amplification, as m...
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method
polymerase chain reaction ELISA wheat rye barley gliadin
2014/2/26
A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid p...