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Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/16
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/20
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Cereals and pulse-based ready-to-use therapeutic food as an alternative to the standard milk- and peanut paste–based formulation for treating severe acute malnutrition: a noninferiority, individually randomized controlled efficacy clinical trial
severe acute malnutrition efficacy ready-to-use therapeutic food amino acid bioimpedance analysis deuterium oxide hemoglobin cereals pulses milk
2018/11/29
Background: The cost of current standard ready-to-use therapeutic food (RUTF) is among the major obstacles to scaling up community-based management of acute malnutrition (CMAM), an important child sur...
Design Development of a Unit Operation for Chilli Paste Process
Chilli Paste Process Unit Operation
2016/6/2
The traditional method of chilli paste processes essentially consists of two main unit operations, namely blending of raw ingredients and cooking of liquefied chilli paste, accompanied by manual stirr...
Trace Metal Contents in Some Brands of Canned Tomato Paste in Nigerian Market
Trace Metal Contents Nigerian Market
2016/6/1
Concentrations of metals (copper, zinc, lead and iron) were examined in some popular brands of canned tomato paste in Nigerian markets with a view of providing information on the risk associated with ...
Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
lactic acid bacteria Enterococcus antibacterial activity
2009/7/7
A total of 125 strains of lactic acid bacteria were isolated from Miso-paste products made in Yamanashi prefecture, Japan and tested for bacteriocin production by modified agar well diffusion method. ...
Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO-Induced DNA Damage
melanoidin DNA damage comet assay
2009/6/17
We determined the protective activity of melanoidins against DNA damage using the comet assay. We used nitric oxide (NO) as a DNA damaging agent and HL60 (human promyelocytic leukemic cell line). Mela...
Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
viscosity wheat flour batter heat treatment
2009/6/17
Millers in Japan are aware that the apparent viscosity of heat-treated wheat flour paste is higher than that of untreated flour. Factors affecting flour paste viscosity must be known to obtain replica...
Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
viscosity wheat flour paste heat treatment
2009/6/17
We have confirmed the existence of genotypic and environmental differences in the apparent viscosity of heat-treated wheat flour paste. The positive year-to-year correlation indicates that the value i...
Correlation between Property of Paste and Drying Rate on Degree of Swelling of Normal Rice Cracker
sembei drying swelling
2008/4/20
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
Dietary Fiber Quantity and Particle Morphology of An (Bean Paste) Prepared from Starchy Pulses
dietary fiber Adzuki bean kidney bean an (bean paste) intact particlesdietary fiber Adzuki bean kidney bean an (bean paste) intact particles
2008/4/20
The relationship between the amount of dietary fiber and particle morphology of an (bean paste) prepared from starchy pulses (Adzuki beans, tebou variety of kidney beans and kintoki variety of kidney ...
Optimum Preparative Method for Storing Cream Puff Paste without Deterioration
deterioration random centroid optimization amylase storing cream puff paste
2010/11/23
When cream puff paste (CPP) was baked after it was kept at 35°C for 3 h, it did not puff up as much as one baked just after preparation of the CPP. The optimum preparative method for CPP with the leas...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...