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Foods (Basel, Switzerland)

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https://www.readbyqxmd.com/read/29772734/high-pressure-treatment-of-non-hydrated-flour-affects-structural-characteristics-and-hydration
#1
Sabina Jakobi, Mario Jekle, Thomas Becker
In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0⁻600 MPa, 10 min) and pressurization time depending (0⁻20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68...
May 16, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29757214/microbial-community-analysis-of-sauerkraut-fermentation-reveals-a-stable-and-rapidly-established-community
#2
Michelle A Zabat, William H Sano, Jenna I Wurster, Damien J Cabral, Peter Belenky
Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S rRNA amplicon sequencing to profile the microbial community of naturally fermented sauerkraut throughout the fermentation process while also analyzing the bacterial communities of the starting ingredients and the production environment. Our results indicate that the sauerkraut microbiome is rapidly established after fermentation begins and that the community is stable through fermentation and packaging for commercial sale...
May 12, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29751679/effect-of-processing-on-postprandial-glycemic-response-and-consumer-acceptability-of-lentil-containing-food-items
#3
D Dan Ramdath, Thomas M S Wolever, Yaw Chris Siow, Donna Ryland, Aileen Hawke, Carla Taylor, Peter Zahradka, Michel Aliani
The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods...
May 11, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29738515/kinetic-analysis-of-freeze-thaw-stability-of-mayonnaise
#4
Islam Muhammad Shariful, Nakako Katsuno, Takahisa Nishizu
Kinetic analysis was used to study the destabilization of mayonnaise by focusing on the fat crystals. Mayonnaise prepared from rapeseed oil and soybean oil was stored at temperatures ranging from −20 to −40 °C. The destabilization kinetic parameters were measured by observing oil separation over time. The destabilization rate constant, kd , increased with decreasing temperature. The highest value of kd was 1.28 × 10−3 min−1 at −40 °C for rapeseed oil mayonnaise (RoM) and the lowest was 1...
May 8, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29735916/improving-cull-cow-meat-quality-using-vacuum-impregnation
#5
Martha Y Leal-Ramos, Alma D Alarcón-Rojo, Néstor Gutiérrez-Méndez, Hugo Mújica-Paz, Felipe Rodríguez-Almeida, Armando Quintero-Ramos
Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.3, 71.1 kPa), and time, t 1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t 2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments...
May 7, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29735905/composition-protein-profile-and-rheological-properties-of-pseudocereal-based-protein-rich-ingredients
#6
Loreto Alonso-Miravalles, James A O'Mahony
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours...
May 7, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29735897/nanoparticles-and-controlled-delivery-for-bioactive-compounds-outlining-challenges-for-new-smart-foods-for-health
#7
REVIEW
MCarment Martínez-Ballesta, Ángel Gil-Izquierdo, Cristina García-Viguera, Raúl Domínguez-Perles
Nanotechnology is a field of research that has been stressed as a very valuable approach for the prevention and treatment of different human health disorders. This has been stressed as a delivery system for the therapeutic fight against an array of pathophysiological situations. Actually, industry has applied this technology in the search for new oral delivery alternatives obtained upon the modification of the solubility properties of bioactive compounds. Significant works have been made in the last years for testing the input that nanomaterials and nanoparticles provide for an array of pathophysiological situations...
May 7, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29734686/-buchanania-obovata-functionality-and-phytochemical-profiling-of-the-australian-native-green-plum
#8
Selina A Fyfe, Gabriele Netzel, Michael E Netzel, Yasmina Sultanbawa
The green plum is the fruit of Buchanania obovata Engl. and is an Australian Indigenous bush food. Very little study has been done on the green plum, so this is an initial screening study of the functional properties and phytochemical profile found in the flesh and seed. The flesh was shown to have antimicrobial properties effective against gram negative ( Escherichia coli 9001—NCTC) and gram positive ( Staphylococcus aureus 6571—NCTC) bacteria. Scanning electron microscopy analysis shows that the antimicrobial activity causes cell wall disintegration and cytoplasmic leakage in both bacteria...
May 4, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29751543/discrimination-of-clover-and-citrus-honeys-from-egypt-according-to-floral-type-using-easily-assessable-physicochemical-parameters-and-discriminant-analysis-an-external-validation-of-the-chemometric-approach
#9
Ioannis K Karabagias, Sofia Karabournioti
Twenty-two honey samples, namely clover and citrus honeys, were collected from the greater Cairo area during the harvesting year 2014⁻2015. The main purpose of the present study was to characterize the aforementioned honey types and to investigate whether the use of easily assessable physicochemical parameters, including color attributes in combination with chemometrics, could differentiate honey floral origin. Parameters taken into account were: pH, electrical conductivity, ash, free acidity, lactonic acidity, total acidity, moisture content, total sugars (degrees Brix-°Bx), total dissolved solids and their ratio to total acidity, salinity, CIELAB color parameters, along with browning index values...
May 3, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29751496/prevalence-of-pathogens-in-poultry-meat-a-meta-analysis-of-european-published-surveys
#10
Andiara Gonçalves-Tenório, Beatriz Nunes Silva, Vânia Rodrigues, Vasco Cadavez, Ursula Gonzales-Barron
The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes , Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status...
May 3, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29723966/improvements-on-the-stability-and-vitamin-content-of-acerola-juice-obtained-by-ultrasonic-processing
#11
Valéria O Santos, Sueli Rodrigues, Fabiano A N Fernandes
This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power density, processing time and temperature. Ultrasound application increased the availability of pro-vitamin A and vitamins B₃, B₅, C and E in the juice by releasing them from the apoenzymes to which they are bound and by improving the homogeneity of the juice...
May 1, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29695116/phenolic-profiling-and-antioxidant-capacity-of-eugenia-uniflora-l-pitanga-samples-collected-in-different-uruguayan-locations
#12
Ignacio Migues, Nieves Baenas, Amadeo Gironés-Vilaplana, María Verónica Cesio, Horacio Heinzen, Diego A Moreno
The use of nutrient-rich foods to enhance the wellness, health and lifestyle habits of consumers is globally encouraged. Native fruits are of great interest as they are grown and consumed locally and take part of the ethnobotanic knowledge of the population. Pitanga is an example of a native fruit from Uruguay, consumed as a jelly or an alcoholic beverage. Pitanga has a red-violet pigmentation, which is a common trait for foods that are a good source of antioxidants. Hence, fruits from different Uruguayan regions were analyzed via miniaturized sample preparation method, HPLC-DAD-ESI/MSn and RP-HPLC-DAD techniques to identify and quantify phenolic compounds, respectively...
April 24, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29695058/hplc-ed-analysis-of-phenolic-compounds-in-three-bosnian-crataegus-species
#13
Dušan Čulum, Amira Čopra-Janićijević, Danijela Vidic, Lejla Klepo, Azra Tahirović, Neđad Bašić, Milka Maksimović
The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine. Two samples of plant material, dry leaves with flowers, and berries of three Crataegus species— Crataegus rhipidophylla Gand., Crataegus x subsphaericea Gand., and Crataegus x macrocarpa Hegetschw.—were analyzed. Twelve ethanolic extracts were isolated from the selected plant material using Soxhlet and ultrasound extraction, respectively...
April 24, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29690627/what-is-natural-consumer-responses-to-selected-ingredients
#14
Edgar Chambers, Edgar Chambers, Mauricio Castro
Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on what constitutes natural. In this study, we examined 20 ingredients to determine what consumers consider to be natural. Using a national database, 630 consumers were sampled (50% male and 50% female) online, and the results were analyzed using percentages and chi-square tests...
April 23, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29677158/reformulation-as-an-integrated-approach-of-four-disciplines-a-qualitative-study-with-food-companies
#15
Annelies van Gunst, Annet J C Roodenburg, Ingrid H M Steenhuis
In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list...
April 20, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29677119/systematic-review-and-meta-analysis-of-a-proprietary-alpha-amylase-inhibitor-from-white-bean-phaseolus-vulgaris-l-on-weight-and-fat-loss-in-humans
#16
Jay Udani, Ollie Tan, Jhanna Molina
The aim of this meta-analysis was to examine the evidence for the effectiveness of a proprietary alpha-amylase inhibitor from white bean ( Phaseolus vulgaris L.) supplementation interventions in humans on modification of body weight and fat mass. A systematic literature search was performed using three databases: PubMed, the Cochrane collaboration, and Google Scholar. In addition, the manufacturer was contacted for internal unpublished data, and finally, the reference section of relevant original research and review papers were mined for additional studies...
April 20, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29673139/effect-of-fortification-with-fish-pseudophycis-bachus-powder-on-nutritional-quality-of-durum-wheat-pasta
#17
Ajay S Desai, Margaret A Brennan, Charles S Brennan
This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5&ndash;20% fish powder ( Pseudophycis bachus ). In general, all enriched pasta with fish powder showed a significant decrease ( p < 0.05) in reducing sugar released during an in vitro digestion, and reductions in standardized area under the curve (AUC) values, compared to control pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177&ndash;191% increase in phenolic content and a 145&ndash;556% higher antiradical activity...
April 17, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29659515/can-zymomonas-mobilis-substitute-saccharomyces-cerevisiae-in-cereal-dough-leavening
#18
Alida Musatti, Chiara Mapelli, Manuela Rollini, Roberto Foschino, Claudia Picozzi
Baker&rsquo;s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae is spread in fermented food and food components. Zymomonas mobilis is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to S. cerevisiae , it provides an equimolar mixture of ethanol and CO₂ that can rise a dough...
April 16, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29649154/chemical-and-nutritional-composition-of-terminalia-ferdinandiana-kakadu-plum-kernels-a-novel-nutrition-source
#19
Saleha Akter, Michael E Netzel, Mary T Fletcher, Ujang Tinggi, Yasmina Sultanbawa
Terminalia ferdinandiana (Kakadu plum) is a native Australian fruit. Industrial processing of T. ferdinandiana fruits into puree generates seeds as a by-product, which are generally discarded. The aim of our present study was to process the seed to separate the kernel and determine its nutritional composition. The proximate, mineral and fatty acid compositions were analysed in this study. Kernels are composed of 35% fat, while proteins account for 32% dry weight (DW). The energy content and fiber were 2065 KJ/100 g and 21...
April 12, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29649123/phytochemical-properties-and-nutrigenomic-implications-of-yacon-as-a-potential-source-of-prebiotic-current-evidence-and-future-directions
#20
REVIEW
Yang Cao, Zheng Feei Ma, Hongxia Zhang, Yifan Jin, Yihe Zhang, Frank Hayford
The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota. One of the plants being considered as a potential source of prebiotic is yacon. Yacon is an underutilized plant consumed as a traditional root-based fruit in South America. Yacon mainly contains fructooligosaccharides (FOS) and inulin. Therefore, it has bifidogenic benefits for gut health, because FOS are not easily broken down by digestive enzymes...
April 12, 2018: Foods (Basel, Switzerland)
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