Toxicological aspects of the interesterified-fat from processed foods: Influences on opioid system and its reward effects in rats

2017 ◽  
Vol 110 ◽  
pp. 25-32 ◽  
Author(s):  
Laura H. Milanesi ◽  
Karine Roversi ◽  
Caren T.D. Antoniazzi ◽  
Hecson J. Segat ◽  
Maikel Kronbauer ◽  
...  
Keyword(s):  
Opioid System ◽  
Processed Foods ◽  
Interesterified Fat ◽  
Reward Effects

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

Difference in taste of Japanese sugars

2015 ◽  
pp. 624-627
Author(s):  
Kiyoaki Miyasaka ◽  
Mizuki Mutsuura ◽  
Kohei Miyazaki ◽  
Masahiro Okuno ◽  
Masami Mizu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
New Products ◽  
Processed Foods ◽  
White Crystal ◽  
Sensing System ◽  
Light Brown Crystal ◽  
Brown Crystal ◽  
Home Cooking ◽  
The Difference

Japanese traditional cuisine “Washoku” was registered as one of the intangible cultural heritages in December 2013. “Washoku” contains and requires large amount of sugar, therefore, sugar is an important seasoning in taste. Japanese have been using many kinds of sugar such as Granulated sugar, White soft sugar, Brown soft sugar, White crystal sugar and Light brown crystal sugar according to application, for both home cooking and processed foods. Mitsui Sugar is focusing on the difference in taste of sugars to develop new attractive sugar products. With a sensory evaluation method, trained panelists could recognize the difference between these sugars though it is quite difficult to explain. Therefore one attempte624-627d to detect the taste difference in these sugars by using a taste sensing system. The system comes with a human taste model membrane and can analyze the density and balance of several tastes such as sweetness, bitterness, umami** and saltiness. The accuracy of the sensing system was evaluated by comparing the results against the sensory evaluation method by trained panelists. The sensing system was able to detect the difference in taste of Japanese sugars, and the results from the sensing system seemed to match with the ones from the sensory evaluation method. The results were plotted on a taste map. This map will be helpful not only in showing the difference between the sugars, but also in explaining the characteristics of the new products.

MODULATION BY CCK-B RECEPTORS OF THE ANTINOCICEPTIVE AND REWARDING PROPERTIES INDUCED BY THE ENDOGENOUS OPIOID SYSTEM

Analgesia ◽  
1995 ◽  
Vol 1 (4) ◽  
pp. 809-812
Author(s):  
O. Valverde ◽  
M.-C. Fournié-Zaluski ◽  
B. P. Roques ◽  
R. Maldonado
Keyword(s):  
Opioid System ◽  
Endogenous Opioid System ◽  
Endogenous Opioid

MicroRNAs: Emerging Role in the Endogenous μ Opioid System

2015 ◽  
Vol 14 (2) ◽  
pp. 239-250 ◽  
Author(s):  
Massmo Barbierato ◽  
Morena Zusso ◽  
Stephen Skaper ◽  
Pietro Giusti
Keyword(s):  
Opioid System

Investigation of direct and indirect association of ultra‐processed foods intake and periodontitis

2021 ◽  
Author(s):  
Augusto Bacelo Bidinotto ◽  
Eurídice Martinez‐Steele ◽  
William Murray Thomson ◽  
Fernando Neves Hugo ◽  
Juliana Balbinot Hilgert
Keyword(s):  
Processed Foods ◽  
Indirect Association
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