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- Allergen nomenclature; allergens; bioinformatics; database; protein families. (1)
- Caffeine (1)
- Cancer (1)
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- Corporate First Amendment Rights (1)
- Dietary treatments (1)
- FDA Vitamin Regulation (1)
- Gallic acid (1)
- Harmful Vitamin Ingredients (1)
- Manufacturing Bias (1)
- Orrin Hatch and DSHEA (1)
- Pancreatic cancer (1)
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- Regulation of Dietary Supplements (1)
- Vitamin Labeling (1)
- Vitamin and Supplements (1)
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- Department of Food Science and Technology: Dissertations, Theses, and Student Research (2)
- Department of Food Science and Technology: Faculty Publications (1)
- English Department: Research for Change - Wicked Problems in Our World (1)
- Student Scholar Symposium Abstracts and Posters (1)
- Student Scholarship (1)
Articles 1 - 6 of 6
Full-Text Articles in Food Chemistry
Corruption In Capsules: How It Is Legal For Companies To Put Harmful Ingredients In Vitamins And Dietary Supplements, Emily Leggiero
Corruption In Capsules: How It Is Legal For Companies To Put Harmful Ingredients In Vitamins And Dietary Supplements, Emily Leggiero
English Department: Research for Change - Wicked Problems in Our World
The vitamin and supplement industry has increased exponentially in profits as well as potential products on the market since the turn of the century. However, these products are not regulated, nor do they undergo any premarket clinical research or testing. Public health is compromised by vitamins and supplements that are available for American consumption that is disproportionately unregulated to their chemically similar counterparts. This wicked problem is facilitated through the combination of historical legislative definitions that has since been distorted for corrupt administrative gain through the allotment of corporate expenditures. Company disbursements are made to the same policymakers that create …
Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma
Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease …
A Study Whether Humans Can Produce Free Fatty Acids For Tasting, Emily Bacher
A Study Whether Humans Can Produce Free Fatty Acids For Tasting, Emily Bacher
Student Scholarship
A growing concern throughout the world, especially the United States, is the health of our population. According to the National Health and Nutrition Examination Survey (NHANES) performed in 2009-2010, approximately 35% of both men and women in the United States are obese (Flegal, 2012). In 2005, more than 300,000 deaths in the United States were attributed to obesity. However, the World Health Organization listed obesity as one of ten most preventable health risks (Wilborn, 2005).
Why, then, do we as a society struggle so much with our weight? Some, such as Swinburn, believe this trend of obesity can be attributed …
Assessment Of The Effects Of Caffeine, Gallic Acid, And Epigallocatechin-3-Gallate On Cell Inhibition, Pim-3 And E. Cadherin Protein Levels In Two Lines Of Pancreatic Cancer Cells, Lena Haddad, Melissa Rowland-Goldsmith
Assessment Of The Effects Of Caffeine, Gallic Acid, And Epigallocatechin-3-Gallate On Cell Inhibition, Pim-3 And E. Cadherin Protein Levels In Two Lines Of Pancreatic Cancer Cells, Lena Haddad, Melissa Rowland-Goldsmith
Student Scholar Symposium Abstracts and Posters
According to the American Cancer Society, pancreatic cancer is currently the fourth leading cause of cancer related deaths in the United States. In addition to being an exceptionally aggressive form of cancer, it is particularly difficult to treat because it is usually diagnosed in late stages after the onset of metastasis (1). Consequently, the current treatments used, including chemotherapy and radiation, have been rendered ineffective (2). As a result, focus has been placed on using dietary alternatives which are known to possess chemopreventive properties (3). Previous studies have indicated that Gallic acid (an important phytochemical in pomegranates) and Epigallocatechin-3-Gallate (the …
Characterization Of Extraction Methods To Recover Phenolic Rich Extracts From Pinto Beans That Exert High Antioxidative Activities Using Response Surface Approach, Mohammed Aldawsari
Characterization Of Extraction Methods To Recover Phenolic Rich Extracts From Pinto Beans That Exert High Antioxidative Activities Using Response Surface Approach, Mohammed Aldawsari
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The pinto bean has been linked to the prevention of multiple diseases due in large part to the presence of phenolic antioxidants, which are higher in beans than in many fruits and vegetables. These components deliver health properties beyond basic nutritional characteristics by scavenging free oxygen radicals. However, these benefits are most likely due to the ability of these chemically diverse phenols to impart greater protective properties as additives or synergists acting in combination. However, optimal parameters to isolate these compounds (in terms of ratios and types) from a given natural source are not known. Without this knowledge, understanding the …
Update Of The Who/Iuis Allergen Nomenclature Database Based On Analysis Of Allergen Sequences, C. Radauer, A. Nandy, F. Ferreira, Richard E. Goodman, J. N. Larsen, J. Lidholm, A. Pomés, M. Raulf-Heimsoth, P. Rozynek, W. R. Thomas, Heimo Breiteneder
Update Of The Who/Iuis Allergen Nomenclature Database Based On Analysis Of Allergen Sequences, C. Radauer, A. Nandy, F. Ferreira, Richard E. Goodman, J. N. Larsen, J. Lidholm, A. Pomés, M. Raulf-Heimsoth, P. Rozynek, W. R. Thomas, Heimo Breiteneder
Department of Food Science and Technology: Faculty Publications
The IUIS Allergen Nomenclature Sub-Committee, under the auspices of the World Health Organization and the International Union of Immunological Societies, maintains the systematic nomenclature of allergenic proteins and publishes a database of approved allergen names on its Web site, www.allergen.org. In this paper, we summarize updates of allergen names approved at the meetings of the committee in 2011 through 2013. These changes reflect recent progress in identification, cloning, and sequencing of allergens. The goals of this update were to increase consistency in the classification of allergens, isoallergens, and variants and in the incorporation of the evolutionary classification of proteins into …