The development of novel tools for the assessment of UK firefighter nutritional status for use in a multi-component worksite nutrition intervention programme by Lessons, Greg Richard

“…Mixed design ANOVAS demonstrated significant improvements at 4-months post-intervention (p< 0.01) in daily mean intakes of energy (-244 kcal), total fat (-12 g), saturated fatty acids (-5g), sodium (-311 mg), sugars, preserves and snacks (-19 g). This contributed to concomitant mean body composition improvements in fat mass (-2 kg), BF% (-1.7%), WC (-1.7 cm), weight (-1.7 kg), BMI (-0.5 kg/m2), mood (+0.9) and energy level (+1.2) compared with the control group increasing in WC (+1.9 cm). …”
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Establishment of adventitious root cultures in Labisia pumila for the production of secondary metabolities with antioxidative properties by Clarice Evey Anjum

“…Optimisation of plant growth regulators, MS medium strength, sugars and elicitors were subsequently carried out to enhance root biomass and metabolites production. …”
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Development of antioxidant-rich purple sweet potato (Ipomoea batatas L.)-based extruded breakfast cereal by Senevirathna, Sri Sampath Janaka

“…Ready-to-eat extruded breakfast cereal is extremely popular among consumers because it is easy and very convenient to prepare, but is often loaded with sugars and unhealthy food additives. The increasing demand of consumers toward functional foods triggers the development of ready to eat breakfast cereals rich in antioxidant. …”
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Characterization of probiotic microorganisms in equol biotransformation by Mustafa, Salma Elghali

“…This study aimed to identify bacterial species for equol production from daidzin and daidzein, determine isoflavones, sugars and short chain fatty acids contents in soymilk during fermentation with selected bacteria and optimize soymilk as a medium for equol production. …”
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Influence of cultivation conditions on growth, sporulation rate and δ-endotoxin synthesis of Bacillus thuringiensis MPK13 by Mohd. Masri, Mohamed Mazmira

“…Mixture of glucose with other sugars also recorded high cell growth (>1.0 x 1012 cfu/mL) with high percentage of sporulation ( 35%) however, the synthesis of δ-endotoxin was only detected when glucose concentration used in a mixture was higher than 8 g/L, indicating that high glucose concentration (> 8 g/L) must be present in the culture to trigger δ-endotoxin formation.. …”
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Physicochemical Properties of Whole and Fresh Cut Durian (Durio Zibethinus) Stored At Ambient and Refrigerated Temperatures by Voon, Yit Yang

“…In the first part of this study, the pH, total soluble solids, titratable acidity, sugars, organic acids, flavour compounds and sensory properties of five Malaysian durian cultivars (‘D2’, ‘D24’, ‘MDUR78’, ‘D101’ and ‘Chuk’) were determined. …”
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Colonization of Oryza Sativa Roots by Plant Growth-Promoting Rhizobacterium, Bacillus Sphaericus UPMB10 and Subsequent Inoculant Formulation by Pakirisamy, Premalatha

“…The biochemical assay results showed that this strain was able to hydrolyze complex carbon source (potato starch) but did not utilize simple sugars. The UPMB10 strain was able to grow in the presence of 10 µg mL-1 of the antibiotic streptomycin and 10U of bacitracin which may be an important inherent characteristic in the competitiveness of this plant growth-promoting rhizobacterium. …”
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Relationship between dietary patterns with body mass index, waist circumference and blood pressure among secondary school children in Mashhad, Iran by Shafaghi, Khosro

“…The Unhealthy dietary pattern was heavily loaded on sweets, sugars and confectionary, tea, and coffee, egg, cooked, and fried potato, and moderately loaded on snacks, nuts, Iranian broth, and pickles. …”
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Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model by Opeyemi, Lasekan Adeseye

“…Flavourists use the understanding of the Maillard reaction between reducing sugars and nitrogen source (amino acids and peptides) to create “process flavours” which are natural flavour ingredients that can enhance or impart certain aroma and taste to foods. …”
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Direct Fermentation of Gelatinised Sago Starch to Solvent (Acetone Butanol-Ethanol) by Clostridium Acetobutylicum P262 by Md Salleh, Madihah

“…Optimization of medium based on gelatinised sago starch as a carbon source and kinetics of solvent-yielding batch fermentation of individual sugars and their mixture derived from enzymatic hydrolysis of sago starch were carried out using batch fermentation in Scoth bottle. …”
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Antibacterial and sporicidal activity of Syzygium grande (Wight) Walp. and Oenanthe javanica (Blume) dc. against Bacillus sp. by Atrash, Khaled Abdusalam. B. A

“…The PLS results showed the different polar compounds included sugars, glycine, choline, proline, ellagic acid, and gallic acid from O. javanica methanol extract are the potential contributors for the antimicrobial activities. …”
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Characterization of Thermophilic Campylobacter SPP. in Commercial Broiler Chicken from Farm to Retail by Tang, John Yew Huat

“…Phenotypic MicroArray (PM) profiles C. jejuni ATCC 33560 showed utilization of carbon sources from amino acids and carboxylates but not from sugars. Campylobacter jejuni ATCC 33560 is sensitive to NaCl at 2% and above but showed survival in a wide range of food preservatives (sodium lactate, sodium phosphate, sodium benzoate, ammonium sulphate and sodium nitrate). …”
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Effect of pretreated oil palm frond in enhancing the ruminal degradability, growth performance and meat quality of goats by Rusli, Nor Dini

“…The reduction of lignin content of OPF may indicate the cellulose and hemicellulose are converted into simple fermentable sugars such as glucose and xylose. Physical and biological pretreatments may help to reduce the crystallinity of the cellulose fibre in the OPF while also reducing the size of the materials. …”
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