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Foods (Basel, Switzerland)

Scott Dyer, Jacqueline B Nesbit, Beatriz Cabanillas, Hsiaopo Cheng, Barry K Hurlburt, Soheila J Maleki
Roasting is known to change the allergenic properties of peanuts. To study these observations at a molecular level, the relationship of IgE binding to the structure of Ara h 3 from raw and roasted peanuts was assessed. Ara h 3 (A3) was purified from raw (R), light roast (LR) and dark roast (DR) peanuts, the purity was assessed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and the secondary structures were compared with circular dichroism (CD) spectroscopy. In order to understand the contribution of structure to IgE binding, the R A3 was partially denatured (PD) by heat treatment (65 °C for 2 h), subjected to CD spectroscopy and IgE spot blot analysis with sera from peanut- allergic individuals...
November 14, 2018: Foods (Basel, Switzerland)
Jasminka Giacometti, Čedomila Milin, Fabio Giacometti, Zlatko Ciganj
The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars...
November 13, 2018: Foods (Basel, Switzerland)
Efraín Santiago-Rodríguez, Brenda Estrada-Zaldívar, Elba Zaldívar-Uribe
Dark chocolate is rich in flavonoids that can have effects on body composition and cognitive performance. The aim of this study was to analyze the effects of acute and subchronic chocolate intake on electrical brain oscillations. A study with 20 healthy subjects (mean age of 24.15 years) and a control group with five subjects (mean age of 23.2 years) was carried out. In the acute effect study, the subjects' intake was dark chocolate (103.72 mg/kg of body weight) rich in flavonoids and low in calories as in fasting...
November 8, 2018: Foods (Basel, Switzerland)
Damir Dennis Torrico, Wannita Jirangrat, Jing Wang, Penkwan Chompreeda, Sujinda Sriwattana, Witoon Prinyawiwatkul
Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due to the presence of intrinsic psychological/physiological biases. COE on sensory acceptability (hedonic liking) were characterized and quantified using mixed and nonlinear models. N = 540 subjects evaluated grape juice samples of different acceptability qualities (A = good, B = medium, C = poor) for the liking of color (C), taste (T), and overall (OL)...
November 8, 2018: Foods (Basel, Switzerland)
Najah M Al-Mhanna, Holger Huebner, Rainer Buchholz
The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for a variety of fermentation processes. Hence, qualifying and quantifying its sugar content is a crucial step. Therefore, gas chromatography mass spectrometry (GCMS) was used as a pre-qualitative method to identify the types of sugar in the date sample. The results demonstrate that the analysed date juice contains glucose, fructose and sucrose...
November 8, 2018: Foods (Basel, Switzerland)
Joseph H Y Galani, Michael Houbraken, Abukari Wumbei, Joseph F Djeugap, Daniel Fotio, Pieter Spanoghe
There is no information available on pesticide residue levels in major food commodities harvested in Cameroon, especially from the western highlands region, the food basket of the country. Hence, this study evaluated the residues of 99 pesticides in 72 samples of 12 agricultural products collected in the region, using QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method extraction, and analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS) and gas chromatography with electron capture detection (GC-ECD)...
November 7, 2018: Foods (Basel, Switzerland)
Rajkumar Nandakumar, Graham T Eyres, David J Burritt, Biniam Kebede, Michelle Leus, Indrawati Oey
The objective of this research was to investigate the effect of pulsed electric field (PEF) processing on the volatile compounds produced in onion cultivars. The changes in the volatile compounds of onions were assessed comparing results observed while measured immediately and 24 h after PEF treatment using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Significant increases in the concentrations of propanethial S-oxide, propenyl propyl thiosulfinate, 2-methyl-2-pentenal, dipropyl disulfide, propenyl propyl disulfide, methyl propyl disulfide, and methyl propenyl disulfide were observed immediately after PEF treatment...
November 7, 2018: Foods (Basel, Switzerland)
Diana Espinosa-Pesqueira, Artur X Roig-Sagués, M Manuela Hernández-Herrero
A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA formation in decarboxylase broths was later confirmed by High Performance Liquid Chromatography (HPLC). An optimal cut off between 10⁻25 mg/L with a sensitivity of 84% and a specificity of 92% was obtained when detecting putrescine (PU), tyramine (TY) and cadaverine (CA) formation capability, although these broths showed less capacity detecting histamine forming bacteria...
November 6, 2018: Foods (Basel, Switzerland)
Marina Carcea, Valentina Narducci, Valeria Turfani, Altero Aguzzi
A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production...
November 5, 2018: Foods (Basel, Switzerland)
Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli, Lucia Decastelli
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm)...
October 31, 2018: Foods (Basel, Switzerland)
Fahad Alderees, Ram Mereddy, Dennis Webber, Nilesh Nirmal, Yasmina Sultanbawa
Bioactive properties of solvent extracts of Tasmannia lanceolata , Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria ( Escherichia coli and Staphylococcus aureus ) and six weak-acid resistant yeasts ( Candida albicans , Candida krusei , Dekkera anomala , Rhodotorula mucilaginosa , Saccharomyces cerevisiae and Schizosaccharomyces pombe ). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays...
October 29, 2018: Foods (Basel, Switzerland)
Raquel Martins Martinez, Deborah de Almeida Bauer Guimarães, Camila Ramos Berniz, Joel Pimentel de Abreu, Ana Paula Machado da Rocha, Roberto Soares de Moura, Angela Castro Resende, Anderson Junger Teodoro
Açai fruit has been studied for its antioxidant properties, with positive feedback against many diseases, including cancer. Although açai seeds are not edible, their composition has been studied in order to find new applications and reduce garbage generation. This study aimed to evaluate the cytotoxic effects and impacts on the cell cycle and apoptosis of açai seed extract (ASE) on human lung carcinoma cell line (A549). Antioxidant activity of açai seed extract (ASE) was measured by DPPH assay, Trolox Equivalent Antioxidant Capacity (ABTS/TEAC), Ferric Reducing Ability (FRAP) and Oxygen radical absorbance capacity (ORAC) assays...
October 26, 2018: Foods (Basel, Switzerland)
Naomi Gotow, Takanobu Omata, Masaaki Uchida, Naoyuki Matsuzaki, Sadaki Takata, Ippei Hagiwara, Tatsu Kobayakawa
In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time⁻intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters ( I max : maximum intensity, T max : time point at which intensity reached the maximum value, AUC : area under the TI curve, D plateau : duration between the first and last time points with values exceeding 90% of the maximum intensity, R inc : rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and R dec : rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model...
October 25, 2018: Foods (Basel, Switzerland)
Marianne McKay, Florian F Bauer, Valeria Panzeri, Astrid Buica
The odor detection threshold (ODT) of a compound is the lowest concentration at which individuals can reliably perceive a difference between a sample and its corresponding control, with 50% performance above chance. Wine is a complex matrix, and ODTs used in studies on wine can be based on inappropriate matrices and informal sensory methodologies. Formal studies confirming ODTs in wine are relatively scarce in the literature, and are complex and expensive to carry out. In this study, the sensitivity of panelists to previously published ODTs for five compounds: Guaiacol, o -cresol and 4-ethyl phenol, 3-isobutyl-2-methoxypyrazine (IBMP), and 2,4,6-trichloroanisole (TCA) associated with off-flavor/taint issues in wine, was investigated...
October 24, 2018: Foods (Basel, Switzerland)
Tibet Tangpao, Hsiao-Hang Chung, Sarana Rose Sommano
The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil ( Ocimum sanctum ) varieties namely, white and red and other basil species, including Tree basil ( O. gratissimum ), Thai basil ( O. basilicum var. thyrsiflorum), and Lemon basil ( O. citriodorum ). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography ⁻ Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions...
October 24, 2018: Foods (Basel, Switzerland)
Md Obyedul Kalam Azad, Won Woo Kim, Cheol Ho Park, Dong Ha Cho
The effect of light emitting diode (LED) light and far infrared irradiation (FIR) on total phenol, isoflavones and antioxidant activity were investigated in soybean ( Glycine max L.) sprout. Artificial blue (470 nm), green (530 nm) LED and florescent light (control) were applied on soybean sprout, from three to seven days after sowing (DAS) in growth chamber. The photosynthetic photon flux density (PPFD) and photoperiod was 150 ± 5 μmol m-2 s-1 and 16 h, respectively. The FIR was applied for 30, 60 and 120 min at 90, 110 and 130 °C on harvested sprout...
October 22, 2018: Foods (Basel, Switzerland)
Sahar Dandachy, Hiba Mawlawi, Marwan Chedid, Carla El-Mallah, Omar Obeid
Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. " Mankoushe ," a popular Lebanese pastry made up of refined wheat flour was enriched with chickpea flour that is of better nutritional value, and its postprandial glycemia, insulinemia, lipidemia and appetite measures were monitored. A randomized cross-over study was performed on sixteen healthy Lebanese females, age (years): 22.90 ± 3.00, and BMI (kg/m²): 22...
October 19, 2018: Foods (Basel, Switzerland)
Mallory E Walters, Ramak Esfandi, Apollinaire Tsopmo
Iron and calcium are two essential micronutrients that have strong effects on nutrition and human health because of their involvement in several biological and redox processes. Iron is responsible for electron and oxygen transport, cell respiration, and gene expression, whereas calcium is responsible for intracellular metabolism, muscle contraction, cardiac function, and cell proliferation. The bioavailability of these nutrients in the body is dependent on enhancers and inhibitors, some of which are found in consumed foods...
October 19, 2018: Foods (Basel, Switzerland)
Hubert Antolak, Agata Czyżowska, Dorota Kręgiel
Acetic acid bacteria belonging to the genus Asaia spp. are relatively new microbial contaminants in the beverage industry. These bacteria cause organoleptic changes such as increased turbidity, haziness and sour odor. In addition, they are able to form biofilms on the inner parts of production lines, and finally they can cause secondary contamination of final products. For this reason, new methods using effective and safe preservatives are being developed to improve microbial stability of soft beverages. The aim of the research was to investigate the effects of Mentha piperita L...
October 18, 2018: Foods (Basel, Switzerland)
Tugce Senturk Parreidt, Kajetan Müller, Markus Schmid
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings...
October 17, 2018: Foods (Basel, Switzerland)
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