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Foods (Basel, Switzerland)

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https://www.readbyqxmd.com/read/30012993/evaluation-of-commercial-prototype-bacteriophage-intervention-designed-for-reducing-o157-and-non-o157-shiga-toxigenic-escherichia-coli-stec-on-beef-cattle-hide
#1
Tamra N Tolen, Yicheng Xie, Thomas B Hairgrove, Jason J Gill, T Matthew Taylor
Microbiological safety of beef products can be protected by application of antimicrobial interventions throughout the beef chain. This study evaluated a commercial prototype antimicrobial intervention comprised of lytic bacteriophages formulated to reduce O157 and non-O157 Shiga-toxigenic Escherichia coli (STEC) on beef cattle hide pieces, simulating commercial pre-harvest hide decontamination. STEC reduction in vitro by individual and cocktailed phages was determined by efficiency of plating (EOP). Following STEC inoculation onto hide pieces, the phage intervention was applied and hide pieces were analyzed to quantify reductions in STEC counts...
July 16, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30011920/the-proportion-of-fermented-milk-in-dehydrated-fermented-milk%C3%A2-parboiled-wheat-composites-significantly-affects-their-composition-pasting-behaviour-and-flow-properties-on-reconstitution
#2
Ashwini V Shevade, Yvonne C O'Callaghan, Nora M O'Brien, Tom P O'Connor, Timothy P Guinee
Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk⁻wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2⁻18.9%), fat (3.7⁻5.9%), lactose (6...
July 14, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30011899/peanut-consumption-in-malawi-an-opportunity-for-innovation
#3
Aggrey P Gama, Koushik Adhikari, David A Hoisington
Peanuts are a valuable source of nutrients, but peanut consumption patterns, consumption frequencies, and the factors influencing peanut consumption in Malawi are not known. This study surveyed consumers to fill this knowledge gap and to assess Malawian consumers' readiness to try new food products. Out of the 489 respondents surveyed, all but three consumed peanuts (in any form). The majority (70.4%) consumed peanuts at least three times in a week. Chi-square test showed that demographic and socioeconomic variables had significant effects ( p < 0...
July 14, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30011854/nutrition-transition-and-traditional-food-cultural-changes-in-sri-lanka-during-colonization-and-post-colonization
#4
Permani C Weerasekara, Chandana R Withanachchi, G A S Ginigaddara, Angelika Ploeger
Sri Lanka was a colony of the Portuguese, Dutch, and British. The simplification of Sri Lankan food culture can be seen most clearly today, including how the diet has been changed in the last 400 years since the colonial occupation began. Therefore, greater efforts must be made to uncover the colonial forces that have undermined food security and health in Sri Lanka. Also traditional eating habits, which are associated with countless health benefits, have been gradually replaced by the globalized food system of multinational corporations and hidden hunger, a system inherent in the emergence of non-communicable diseases, such as cancer, diabetes, cholesterol, and kidney disease epidemics, in Sri Lanka...
July 13, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30011817/multistep-optimization-of-%C3%AE-glucosidase-extraction-from-germinated-soybeans-glycine-max-l-merril-and-recovery-of-isoflavone-aglycones
#5
Luciane Yuri Yoshiara, Tiago Bervelieri Madeira, Adriano Costa de Camargo, Fereidoon Shahidi, Elza Iouko Ida
Epicotyls from germinated soybeans (EGS) have great potential as sources of endogenous β-glucosidase. Furthermore, this enzyme may improve the conversion of isoflavones into their corresponding aglycones. β-Glucosidase may also increase the release of aglycones from the cell wall of the plant materials. Therefore, the aim of this work was to optimize both the extraction of β-glucosidase from EGS and to further examine its application in defatted soybean cotyledon to improve the recovery of aglycones, which were evaluated by ultra-high performance liquid chromatography (UHPLC)...
July 13, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29996479/polar-lipids-from-olives-and-olive-oil-a-review-on-their-identification-significance-and-potential-biotechnological-applications
#6
REVIEW
Eliana Alves, M Rosário M Domingues, Pedro Domingues
Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their composition are needed. In this review, we will describe the findings on the identification and characterization of polar lipids from olives and olive oil and the underlying analytical challenges. The significance of polar lipids will also be discussed as potential markers of identity and traceability of olives and olive oil and in detecting adulteration of olive oil...
July 10, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29986497/influence-of-iodine-feeding-on-microbiological-and-physico-chemical-characteristics-and-biogenic-amines-content-in-a-raw-ewes-milk-cheese
#7
Maria Schirone, Rosanna Tofalo, Giorgia Perpetuini, Anna Chiara Manetta, Paola Di Gianvito, Fabrizia Tittarelli, Noemi Battistelli, Aldo Corsetti, Giovanna Suzzi, Giuseppe Martino
Iodine is an essential trace element involved in the regulation of thyroid metabolism and antioxidant status in humans and animals. The aim of this study was to evaluate the effect of ewes&rsquo; dietary iodine supplementation on biogenic amines content as well as microbiological and physico-chemical characteristics in a raw milk cheese at different ripening times (milk, curd, and 2, 7, 15, 30, 60, and 90 days). Two cheese-making trials were carried out using milk from ewes fed with unifeed (Cheese A) or with the same concentrate enriched with iodine (Cheese B)...
July 7, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29986416/study-of-the-grape-cryo-maceration-process-at-different-temperatures
#8
Daniele Naviglio, Andrea Formato, Giampiero Scaglione, Domenico Montesano, Arcangelo Pellegrino, Francesco Villecco, Monica Gallo
This research aimed to determine the effects of cryo-maceration at different temperatures on polyphenol content during the winemaking process of Chardonnay wine. Samples of Chardonnay grapes were subjected to rapid cooling processes by direct injection of liquid CO₂ to obtain final temperatures of 10.0, 8.0, 6.0 and 4.0 &deg;C and yield different batches of grape mash. Subsequently, each batch underwent the winemaking process to produce four different wines. The wines obtained were characterized by chemical analyses...
July 6, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29976906/novel-food-processing-and-extraction-technologies-of-high-added-value-compounds-from-plant-materials
#9
REVIEW
Predrag Putnik, Jose M Lorenzo, Francisco J Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano, Danijela Bursać Kovačević
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are &ldquo;safe&rdquo;, &ldquo;fresh&rdquo;, &ldquo;natural&rdquo;, and with &ldquo;nutritional value&rdquo; while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction...
July 5, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29976895/microbiological-parameters-in-the-primary-production-of-berries-a-pilot-study
#10
Guerrino Macori, Giovanna Gilardi, Alberto Bellio, Daniela Manila Bianchi, Silvia Gallina, Nicoletta Vitale, Maria Lodovica Gullino, Lucia Decastelli
The primary production of fresh soft fruits was considered to be a suspected critical point for the contamination of frozen berries that were responsible for the large 2013⁻2014 Hepatitis A virus (HAV) outbreak in Europe. In this study, an Italian berries&rsquo; production area was studied for its agro-technical characteristics, and the fresh fruits were analyzed for the presence of enteric viruses (HAV and Norovirus (NoV) genogroup I and genogroup II (GGI and GGII)), the enumeration of hygienic quality parameters, and the prevalence of bacterial pathogens...
July 5, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29970847/effect-of-using-different-kinds-and-ratios-of-vegetable-oils-on-ice-cream-quality-characteristics
#11
Mehmet Güven, Murat Kalender, Tansu Taşpinar
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4...
July 3, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30004446/retail-stores-policies-for-marketing-of-lobsters-in-sardinia-italy-as-influenced-by-different-practices-related-to-animal-welfare-and-product-quality
#12
Giuseppe Esposito, Daniele Nucera, Domenico Meloni
The aim of the present study was to evaluate the marketing policies of lobsters as influenced by different practices related to product quality in seven supermarkets located in Italy. Retailers were divided in two categories: large scale and medium scale. The two groups were compared to screen for differences and to assess differences in score distribution attributed to different practices related to product quality. Our results showed no statistical differences ( p > 0.05) between the two categories. Lobsters were often marketed alive on ice and/or stocked for long periods in supermarket aquariums, highlighting the need to improve the specific European regulations on health, welfare, and quality at the market stage...
July 2, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30004413/influence-of-clitoria-ternatea-flower-extract-on-the-in-vitro-enzymatic-digestibility-of-starch-and-its-application-in-bread
#13
Charoonsri Chusak, Christiani Jeyakumar Henry, Praew Chantarasinlapin, Varanya Techasukthavorn, Sirichai Adisakwattana
This study aimed to assess the effect of the Clitoria ternatea L. flower extract (CTE), on the inhibition of pancreatic α-amylase, in vitro starch hydrolysis, and predicted the glycemic index of different type of flours including potato, cassava, rice, corn, wheat, and glutinous rice flour. The application in a bakery product prepared from flour and CTE was also determined. The results demonstrated that the 1% and 2% (w/v) CTE inhibited the pancreatic α-amylase activity by using all flours as a substrate...
July 2, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29958476/concentration-of-immunoglobulins-in-microfiltration-permeates-of-skim-milk-impact-of-transmembrane-pressure-and-temperature-on-the-igg-transmission-using-different-ceramic-membrane-types-and-pore-sizes
#14
Hans-Jürgen Heidebrecht, José Toro-Sierra, Ulrich Kulozik
The use of bioactive bovine milk immunoglobulins (Ig) has been found to be an alternative treatment for certain human gastrointestinal diseases. Some methodologies have been developed with bovine colostrum. These are considered in laboratory scale and are bound to high cost and limited availability of the raw material. The main challenge remains in obtaining high amounts of active IgG from an available source as mature cow milk by the means of industrial processes. Microfiltration (MF) was chosen as a process variant, which enables a gentle and effective concentration of the Ig fractions (ca...
June 28, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29954087/the-use-of-colors-as-an-alternative-to-size-in-fusarium-graminearum-growth-studies
#15
Edgar Cambaza, Shigenobu Koseki, Shuso Kawamura
Size-based fungal growth studies have limitations. For example, the growth in size stops in closed systems once it reaches the borders and poorly describes metabolic status, especially in the stationary phase. This might lead mycotoxin studies to unrealistic results. Color change could be a viable alternative, as pigments result from a mold&rsquo;s metabolic activity. This study aimed to verify the possibility of using gray values and the RGB system to analyze the growth of Fusarium graminearum . It consisted of color and area measurements using ImageJ software for specimens grown in yeast extract agar (YEA)...
June 27, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29954064/increasing-the-yield-of-irish-brown-crab-cancer-pagurus-during-processing-without-adversely-affecting-shelf-life
#16
Aoife McDermott, Paul Whyte, Nigel Brunton, James Lyng, Declan J Bolton
During the processing of Irish Brown Crab ( Cancer pagurus ), protein and moisture are released and losses up to 10% (by weight) are common. The objective of this study was to investigate the use of clean label ingredients to reduce this loss, without adversely affecting shelf-life or promoting the growth of spoilage bacteria. Following preliminary studies, 5% ( w/v ) sodium caseinate (SC) and (5%, w/v ) potato starch (PS), with and without (0.5%, w/v ) ascorbic acid (AA) were selected. Ninety crabs (30 per treatment) were soaked and boiled in water (control 1), AA (control 2), SC, PS, SC plus AA, or PS plus AA and analyzed for cook loss as well as pH, aw, water holding capacity (WHC), and microbial shelf-life (total viable count (TVC), total Enterobacteriaceae count (TEC), and spoilage bacteria) during 28 days storage at 4 &deg;C...
June 27, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29954052/characterization-of-aroma-active-compounds-in-seed-extract-of-black-cumin-nigella-sativa-l-by-aroma-extract-dilution-analysis
#17
Songul Kesen, Asghar Amanpour, Salwa Tsouli Sarhir, Onur Sevindik, Gamze Guclu, Hasim Kelebek, Serkan Selli
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 &micro;g kg&minus;1 ...
June 27, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29949897/changes-in-fish-consumption-desire-and-its-factors-a-comparison-between-the-united-kingdom-and-singapore
#18
Atin Supartini, Taro Oishi, Nobuyuki Yagi
It is widely known that rapid population growth and income improvement in some developing countries, and growing health consciousness in some developed countries, are the main factors that have contributed to the global increase in the consumption of fishery products in the past few decades. While a detailed analysis of fish consumption behavior is being conducted in several countries, there are other countries where changes in fish consumption desire and their social and psychological factors are not fully clarified...
June 26, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29932101/use-of-sourdough-in-low-fodmap-baking
#19
REVIEW
Jussi Loponen, Michael G Gänzle
A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, and products made from wheat or rye. The downside of a low FODMAP diet is the reduced intake of dietary fiber. Applying sourdoughs&mdash;with specific FODMAP-targeting metabolic properties&mdash;to wholegrain bread making can help to remarkably reduce the content of FODMAPs in bread without affecting the content of the slowly fermented and well-tolerated dietary fiber...
June 22, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29925768/fatty-acid-composition-of-gluten-free-food-bakery-products-for-celiac-people
#20
Antonella Maggio, Santino Orecchio
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid composition was determined by Gaschromatography (GC⁻MS) Monounsaturated fatty acids (MUFAs) were found to be the major constituents (57%), followed by saturated fatty acids (SFAs) (30%), and polyunsaturated fatty acid (13%)...
June 20, 2018: Foods (Basel, Switzerland)
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