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Lactic acid bacteria with antifungal properties are applied for biopreservation of food. In order to further our understanding of their antifungal mechanism, there is an ongoing search for bioactive molecules. With a focus on the metabolites formed, bioassay-guided fractionation and comprehensive screening have identified compounds as antifungal. Although these are active, the compounds have been
Quantifying mold growth is of great relevance and interest in microbiology. However, predictive modeling of filamentous fungal growth has been hampered by the lack of an appropriate and accurate method for quantification. An adequate, rapid and objective method will allow studying the effect of many different parameters and conditions on mold growth patterns and can thus provide valuable insight a
NMR is one of the most powerful analytical techniques of our time. It allows detailed investigation of qualitative and quantitative characteristics of complex chemical and biological samples. The resulting NMR data provides a wealth of information about the samples, but the NMR data analysis has been and still is suffering from oversimplified approaches making it difficult to extract all the infor
Background: Regular-fat cheese does not seem to increase low density lipoprotein cholesterol (LDL-C) concentrations compared to reduced-fat cheese. However, plasma LDL-C concentrations do not reflect levels and size of LDL particles, which might be a better predictor of cardiovascular risk. Methods: The aim was to compare the effects of regular-fat cheese vs reduced-fat cheese and carbohydrate-ric
The purpose of this review is to present the pros and cons as well as the surgical techniques of conventional implants used for fixation of slipped capital femoral epiphysis (SCFE). Worth mentioning are K‑wires, Hansson pins, transfixing screws, and gliding screws. We searched PubMed for “ECF” and “SCFE” in combination with “in situ fixation,” “pin,” “wire,” “screw,” and “nail.” We considered Joha
Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi-Maize 260 were used as DF sources. The total DF in the unco
