In recent years,outdoor apparel that combines functionality with fashion has become a focal point in the market.As research on fluorinated compounds deepens,calls for eliminating PFAS(per-and poly fluorinated alkyl su...In recent years,outdoor apparel that combines functionality with fashion has become a focal point in the market.As research on fluorinated compounds deepens,calls for eliminating PFAS(per-and poly fluorinated alkyl substances)are growing louder.Traditional outdoor equipment such as waterproof jackets and hiking boots have long relied on PFAS for water and oil resistance,yet this comes at the potential cost of threatening ecosystems and consumer health.An innovationdriven sustainable transformation is now emerging—a growing number of pioneering brands are developing eco-friendly,PFAS-free alternatives,redefining the standards of high performance.展开更多
In a recent study published in Cel^(l),Piperni and colleagues revealed that Blastocystis prevalence varies significantly across geographic regions and lifestyles,with higher carriage linked to healthier plant-based di...In a recent study published in Cel^(l),Piperni and colleagues revealed that Blastocystis prevalence varies significantly across geographic regions and lifestyles,with higher carriage linked to healthier plant-based diets and favorable cardiometabolic profiles.These findings position Blastocystis as a potential biomarker for gut health and metabolic well-being,challenging its traditional perception as a pathogen(Fig.1).展开更多
There are many things that make me change in the past three years.Most of them make me better.One of the most important changes is I am healthier and stronger because of my exercise.As I ate junk food and seldom exerc...There are many things that make me change in the past three years.Most of them make me better.One of the most important changes is I am healthier and stronger because of my exercise.As I ate junk food and seldom exercised,I used to be fat.So I made a decision to do exercise for two hours once a week.展开更多
This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as an...This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.展开更多
Vegetables have remarkable nutritional and health benefits. There are good reasons to include vegetables in human diet since they are enriched in bioactive compounds and by this reason they may help reduce the risk of...Vegetables have remarkable nutritional and health benefits. There are good reasons to include vegetables in human diet since they are enriched in bioactive compounds and by this reason they may help reduce the risk of some diseases. In this paper it was analyzed the nutrition quality and effect on disease prevention of vegetables. Each vegetable family and each vegetable contain a unique combination of bioactive compounds. The health benefit of vegetables should not be linked to one type of vegetable. It is presented some experimental research evidences that vegetables exert anti-oxidative, anti-carcinogenic, anti-diabetic and cardiovascular disease lowering effects. The mechanism by which vegetable bioactive compounds decrease the risk of some of these diseases is complex and sometimes unknown.展开更多
Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of...Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein(3.4%,w/w)in the nano-emulsion stabilized by a combination of citrus fibre(2.5%,w/w)and psyllium(0.3%,w/w)or modified starch(3.0%,w/w).Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise.Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4℃.The smallest mean droplet size for lupin protein was 505.5±43.5 nm and a polydispersity value 0.434±0.045.Then,the selected nanomulsion was used to produce mayonnaise at room temperature.Mayonnaise were characterised in terms of its rheological and morphological properties,and through sensorial evaluation.The texture of the plant-based formulations was very close to one commercial mayonnaise,with similar resistance to deformation.The consistency(k)and flow index(n)were similar between samples and indicate that the samples are viscous due to the considerable value of k.A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample.However,the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions,foreseeing their use in the production of mayonnaise.展开更多
INTRODUCTION The most prevalent questions we encounter regarding green roofs are:What drove this decision?Why an intensive green roof?What are the benefits such a constructed and constrained feature can provide?What d...INTRODUCTION The most prevalent questions we encounter regarding green roofs are:What drove this decision?Why an intensive green roof?What are the benefits such a constructed and constrained feature can provide?What did we discover?What changed?Is there a premium?Is the green roof a true contributor to a process?These questions give rise to the underlying issue of resilience.Resilience is the result of individuals interacting with their environments and the processes that either promote well-being or protect them against the overwhelming influence of risk factors.Resilience and water are intertwined.First,a short bit of history.Our experience with green roofs began in 2005 and has resulted in five buildings-ranging in size from roughly 48,500 square feet(4,506 m2)down to 5,000 square feet(465 m2)-creating an aggregate of 1.6 acres(.648 ha)of intensive green roofs.Another acre plus of green roofs is currently in various stages of permitting,initial planning,schematic design,and construction documentation.Construction on our next roof is scheduled to be complete in June of 2013.All of our green roofs are in the Houston region.展开更多
文摘In recent years,outdoor apparel that combines functionality with fashion has become a focal point in the market.As research on fluorinated compounds deepens,calls for eliminating PFAS(per-and poly fluorinated alkyl substances)are growing louder.Traditional outdoor equipment such as waterproof jackets and hiking boots have long relied on PFAS for water and oil resistance,yet this comes at the potential cost of threatening ecosystems and consumer health.An innovationdriven sustainable transformation is now emerging—a growing number of pioneering brands are developing eco-friendly,PFAS-free alternatives,redefining the standards of high performance.
基金supported by European Cooperation in Science&Technology(EUCOST)grant(OC-2021-1-25116)awarded for Blastocystis under One Health'from the European Union(2022-2026)as well as by the Yong Loo Lin School of Medicine,National University of Singapore,through grant numbers A-8000685-00-00 and A-8000629-00-00 awarded to L.D.and K.S.-W.T.
文摘In a recent study published in Cel^(l),Piperni and colleagues revealed that Blastocystis prevalence varies significantly across geographic regions and lifestyles,with higher carriage linked to healthier plant-based diets and favorable cardiometabolic profiles.These findings position Blastocystis as a potential biomarker for gut health and metabolic well-being,challenging its traditional perception as a pathogen(Fig.1).
文摘There are many things that make me change in the past three years.Most of them make me better.One of the most important changes is I am healthier and stronger because of my exercise.As I ate junk food and seldom exercised,I used to be fat.So I made a decision to do exercise for two hours once a week.
文摘This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.
文摘Vegetables have remarkable nutritional and health benefits. There are good reasons to include vegetables in human diet since they are enriched in bioactive compounds and by this reason they may help reduce the risk of some diseases. In this paper it was analyzed the nutrition quality and effect on disease prevention of vegetables. Each vegetable family and each vegetable contain a unique combination of bioactive compounds. The health benefit of vegetables should not be linked to one type of vegetable. It is presented some experimental research evidences that vegetables exert anti-oxidative, anti-carcinogenic, anti-diabetic and cardiovascular disease lowering effects. The mechanism by which vegetable bioactive compounds decrease the risk of some of these diseases is complex and sometimes unknown.
基金supported by the project cLabel+(POCI-01-0247-FEDER-046080)cofinanced by Compete 2020,Lisbon 2020,Portugal 2020 and the European Union,through the European Regional Development Fund(ERDF)funding by FCT,through the individual scientific employment program contract(2020.03447.CEECIND).
文摘Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein(3.4%,w/w)in the nano-emulsion stabilized by a combination of citrus fibre(2.5%,w/w)and psyllium(0.3%,w/w)or modified starch(3.0%,w/w).Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise.Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4℃.The smallest mean droplet size for lupin protein was 505.5±43.5 nm and a polydispersity value 0.434±0.045.Then,the selected nanomulsion was used to produce mayonnaise at room temperature.Mayonnaise were characterised in terms of its rheological and morphological properties,and through sensorial evaluation.The texture of the plant-based formulations was very close to one commercial mayonnaise,with similar resistance to deformation.The consistency(k)and flow index(n)were similar between samples and indicate that the samples are viscous due to the considerable value of k.A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample.However,the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions,foreseeing their use in the production of mayonnaise.
文摘INTRODUCTION The most prevalent questions we encounter regarding green roofs are:What drove this decision?Why an intensive green roof?What are the benefits such a constructed and constrained feature can provide?What did we discover?What changed?Is there a premium?Is the green roof a true contributor to a process?These questions give rise to the underlying issue of resilience.Resilience is the result of individuals interacting with their environments and the processes that either promote well-being or protect them against the overwhelming influence of risk factors.Resilience and water are intertwined.First,a short bit of history.Our experience with green roofs began in 2005 and has resulted in five buildings-ranging in size from roughly 48,500 square feet(4,506 m2)down to 5,000 square feet(465 m2)-creating an aggregate of 1.6 acres(.648 ha)of intensive green roofs.Another acre plus of green roofs is currently in various stages of permitting,initial planning,schematic design,and construction documentation.Construction on our next roof is scheduled to be complete in June of 2013.All of our green roofs are in the Houston region.
