A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the different pesto sauces amounted to 1.2-44.3 μg/kg bw for individual alkenylbenzenes, 14.3-43.5 μg/kg ...

BACKGROUND Inhabitants of agrarian villages of rural Cambodia suffer from high prevalences of iron deficiency and anemia in the context of a monotonous diet. OBJECTIVE To compare the efficacy and safety of placebo Khmer fish sauce to that of 10 mL of fish sauce containing 10 mg of iron, added to daily school meals either as NaFe-EDTA or as FeSO4+ citrate. METHODS 140 students aged 6-21 year...

It is known that one of the main causes spoilage fats (in particular vegetable fats), as well products made with their use, an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on quality organoleptic characteristics product, but also its safety. For this purpose, dependence numbers created blend oils technologies milk-containing during storage...

Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on hyperlipidemia in vitro and in vivo. First, SPS inhibited pancreatic lipase. Second, in experiments with animals, it was found that SPS reduced serum triacylglycerol (TG) elevation induced by high-fat diets. Third, in a...

A double-blind, randomized placebo-controlled study was conducted to evaluate the feasibility of the long-term use of low-sodium soy sauce and miso in the general Japanese population and its effect on blood pressure (BP). Forty men and 24 women were randomly allocated to a low-sodium group (n=32) or a control group (n=32). Low-sodium soy sauce and miso, which were approximately 25% and 20% lowe...

Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test partic...

Organic residues were extracted from thirty-three different types of Roman and Late Antique amphorae retrieved underwater contexts in the custody Archaeological Museum “Baglio Anselmi” Marsala Sicily. The samples analysed using GC-MS 1H NMR, finding biomarkers plant oils (including saturated unsaturated fatty acids, alcohols alkanes present waxes) identified seven samples. for Pinaceae spp., us...

BACKGROUND On 7 and 11 July 2007, health officials in Texas and Indiana, respectively, reported 4 possible cases of type A foodborne botulism to the US Centers for Disease Control and Prevention. Foodborne botulism is a rare and sometimes fatal illness caused by consuming foods containing botulinum neurotoxin. METHODS Investigators reviewed patients' medical charts and food histories. Clinica...

Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential risk to human. In this work, based on the analysis of EC accumulation processes sauce, ornithine quercetin were added before reduce accumulation. A reduction rate 23.7–63.8% simulated solution was founded. Kinetic studies in...