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    Wyświetlanie 1-3 z 3
    Tytuł:
    Genotype TNF-α(-308) and Silicosis on Factory Workers in Vietnam in 2020
    Autorzy:
    Nguyen, Viet
    Nguyen, Thi Thu Huyen
    Dao, Xuan Dat
    Vu, Xuan Quy
    Pham, Thi Quan
    Le, Thi Kim Chung
    Tran, Huy Thinh
    Le, Thi Huong
    Nguyen, Ngoc Anh
    Nguyen, Viet Nhung
    Nguyen, Ngoc Hong
    Luong, Mai Anh
    Le, Thi Thanh Xuan
    Powiązania:
    https://bibliotekanauki.pl/articles/2020235.pdf
    Data publikacji:
    2021
    Wydawca:
    Polskie Towarzystwo Przeróbki Kopalin
    Tematy:
    silicosis
    genotype
    TNF-α
    Vietnam
    Wietnam
    genotyp
    Opis:
    The studFigy aims to determine the TNF-α single-nucleotide polymorphism TNF-α (-308) and assess the association of TNF-a(-308) SNP with the risk of silicosis among workers directly exposed to silica dust in Vietnam. A study was undertaken among 78 cases with silicosis and 103 controls without silicosis in Vietnam. Blood samples were collected for genomic DNA extraction from each subject. The phenotyping of TNF-α(-308) was performed using polymerase chain reaction‐based restriction fragment length polymorphism (PCR‐RFLP) and dye termination sequencing. Results: The average exposure time of the case group was slightly higher than that of the control group (12.46 ± 6.732 years vs. 12.09 ± 7.854 years). The majority of genotypes in both silicosis and non-silicosis was GG. When analyzing the concentration of TNF-α in the study participants' blood, it is shown that the average concentration of TNFα in the case group was higher than that in the control group. The genotype AG in the case group was 1.368 times higher than that in the control group. The percentage of all A alleles in the case group with silicosis was 1.342 times higher than the control group without the disease, similar to previous studies. Conclusion: The majority of genotypes in both groups was GG. The average concentration of TNF-α in blood, genotype AG, and the percentage of all A alleles in the case group was higher than that in the control group.
    Źródło:
    Inżynieria Mineralna; 2021, 2; 459--466
    1640-4920
    Pojawia się w:
    Inżynieria Mineralna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of social marketing on attitudes and behavior related to road traffic in Hanoi city
    Autorzy:
    Nhung, Ngo Thi Hong
    Hai, Do Huu
    Dung, Vu Tri
    Thong, Le Ngoc
    Trung, Pham Quang
    Cuong, Nguyen Hung
    Powiązania:
    https://bibliotekanauki.pl/articles/27314064.pdf
    Data publikacji:
    2023
    Wydawca:
    Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
    Tematy:
    social marketing
    attitude
    behavior
    road traffic
    marketing społeczny
    postawa
    zachowanie
    ruch drogowy
    Opis:
    Dangerous and risky actions while traveling on traffic routes that threaten the health, spirit and life of vehicle drivers and others. However, to raise community awareness, make them care about traffic safety behavior takes time and influence attitudes to create behavior change in a sustainable way. Research based on Ajzen’s theory of planned behavior [1, 2] and the theory of social marketing was conducted to identify the factors influencing the road traffic attitudes and behaviors of people in Hanoi and the degrees of their influence. The results show that road traffic attitudes are affected, in descending order, by partnership, resources, distribution, promotion, price, product, and public. The road traffic behavior of people is determined, in descending order, by age, moderator variables (the law and the validity of the law and weather), attitude, and education level. Based on the results, several recommendations to government officials and policymakers have been made.
    Źródło:
    Transport Problems; 2023, 18, 1; 193--202
    1896-0596
    2300-861X
    Pojawia się w:
    Transport Problems
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
    Autorzy:
    Tran, Thi Thu Tra
    Ngo, Le Hong Ngoc
    Ton, Nu Minh Nguyet
    Le, Thi Hong Nhung
    Le, Thi Thuy
    Le, Van Viet Man
    Powiązania:
    https://bibliotekanauki.pl/articles/31341115.pdf
    Data publikacji:
    2024-05-17
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    antioxidant capacity
    Asparagus officinalis L
    color parameters
    consumer acceptability
    dietary fiber
    hardness
    Opis:
    Spears or cladophylls are edible parts of asparagus (Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber cracker making.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 162-168
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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