Consumption of bamboo species with high level of total cyanogenic content (TCC) in Asia by many ethnic groups is significantly associated with food poisoning and occasionally Konzo (a neurological disorder). Adequate characterization of edible bamboo species with low level of TCC and high nutritious attributes is required for consumer's safety as well as for the conservation of the gene pool. H...

Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most impor...

The development of edible coatings to extend the shelf-life of fresh fruits and vegetables has been one of the most important goals of the post harvest industry. Thus, in the last decade, research efforts have resulted in edible coatings based on biodegradable biopolymers (proteins and polysaccharides) that at the same time allow the reutilization of some by-products of the food industry. Gener...

OBJECTIVES/HYPOTHESIS The purpose of this study was to validate the use of edible taste strips for measuring taste recognition thresholds for the bitter-tasting compound 6-n-propylthiouracil (PROP). STUDY DESIGN Taste recognition thresholds for PROP were obtained by two separate methods. Thresholds were also identified in subjects whose airflow through the nose was blocked. Threshold values w...

Abstract: There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentatio...

Marine invertebrates, such as oysters, mussels, clams, scallop, jellyfishes, squids, prawns, sea cucumbers and sea squirts, are consumed as foods. These edible marine invertebrates are sources of potent bioactive peptides. The last two decades have seen a surge of interest in the discovery of antioxidant peptides from edible marine invertebrates. Enzymatic hydrolysis is an efficient strategy co...

Functional groups with diverse responses to environmental factors sum to produce communities with less temporal variability in their biomass than those lacking this diversity. The detection of these compensatory dynamics can be complicated by a spatio-temporal alternation in the environmental factors limiting growth (both abiotic and biotic), which restricts the occurrence of compensatory dynam...

An ethnobotanical study was conducted to document local knowledge and potentials of wild edible tubers that has been reported and sighted and to investigate and record their distribution in Pulau Redang and nearby islands of Terengganu, Malaysia. Information was gathered from 42 villagers by using semi-structured questionnaire. These respondents were selected randomly and no appointment was mad...

The accumulation of polychlorinated biphenyls (PCBs), DDTs, chlordanes, BHCs, dieldrin, heptachlor epoxide and other organochlorinated pesticides (OCPs) was measured in the tissues of different edible fishes collected along the Virginia Coast by employing the methods: MSPD (Matrix Solid Phase Dispersion) and GC-ECD (Gas Chromatography with Electron Capture Detector). BHC4s were the most predomi...

In this appendix, we provide analytical results to support the description of the food web model (eqq. [1]) presented in the text. This model considers interactions between edible and inedible producers (AE and AI, respectively) and two grazers (G1 and G2). Simultaneously, it tracks the nutrient : carbon ratio of the edible producer (Q), nutrient sequestered in edible producers (i.e., the produ...