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https://www.readbyqxmd.com/read/27910787/nonvolatile-taste-components-and-antioxidant-properties-of-fruiting-body-and-mycelium-with-high-ergothioneine-content-from-the-culinary-medicinal-golden-oyster-mushroom-pleurotus-citrinopileatus-agaricomycetes
#1
Shin-Yi Lin, Shih-Chang Chien, Sheng-Yang Wang, Jeng-Leun Mau
Pleurotus citrinopileatus mycelium was prepared with high ergothioneine (Hi-Ergo) content and its proximate composition, nonvolatile taste components, and antioxidant properties were studied. The ergothioneine contents of fruiting bodies and Hi-Ergo and regular mycelia were 3.89, 14.57, and 0.37 mg/g dry weight, respectively. Hi-Ergo mycelium contained more dietary fiber, soluble polysaccharides, and ash but less carbohydrates, reducing sugar, fiber, and fat than regular mycelium. However, Hi-Ergo mycelium contained the smallest amounts of total sugars and polyols (47...
2016: International Journal of Medicinal Mushrooms
https://www.readbyqxmd.com/read/27898922/influence-of-pork-and-pork-by-products-on-macronutrient-and-energy-digestibility-and-palatability-in-large-exotic-felids
#2
C J Iske, C L Morris, K L Kappen
Two experiments were conducted to evaluate digestibility and palatability of a new commercial pork-based raw diet for zoo-managed felids. Currently 2 protein sources (beef or horse) comprise the majority of commercial raw meat diet formulations for exotic carnivores in zoological institutions. Pork-based diets have traditionally not been widely utilized and thus nutrient digestibility of pork has not been adequately evaluated in exotic carnivores. The objectives of this study were 1) to determine if a pork-based diet had similar apparent total tract macronutrient digestibility and fecal scores as standard zoo carnivore diets formulated with either horse or beef, in large exotic felids and 2) evaluate palatability of pork for use in zoos...
September 2016: Journal of Animal Science
https://www.readbyqxmd.com/read/27891828/reducing-calories-fat-saturated-fat-and-sodium-in-restaurant-menu-items-effects-on-consumer-acceptance
#3
Anjali A Patel, Nanette V Lopez, Harry T Lawless, Valentine Njike, Mariana Beleche, David L Katz
OBJECTIVE: To assess consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. METHODS: Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n = 1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis, and alienation analysis...
December 2016: Obesity
https://www.readbyqxmd.com/read/27865509/effect-of-incremental-amounts-of-camelina-oil-on-milk-fatty-acid-composition-in-lactating-cows-fed-diets-based-on-a-mixture-of-grass-and-red-clover-silage-and-concentrates-containing-camelina-expeller
#4
A Halmemies-Beauchet-Filleau, K J Shingfield, I Simpura, T Kokkonen, S Jaakkola, V Toivonen, A Vanhatalo
Camelina is an ancient oilseed crop that produces an oil rich in cis-9,cis-12 18:2 (linoleic acid, LA) and cis-9,cis-12,cis-15 18:3 (α-linolenic acid, ALA); however, reports on the use of camelina oil (CO) for ruminants are limited. The present study investigated the effects of incremental CO supplementation on animal performance, milk fatty acid (FA) composition, and milk sensory quality. Eight Finnish Ayrshire cows (91 d in milk) were used in replicated 4 × 4 Latin squares with 21-d periods. Treatments comprised 4 concentrates (12 kg/d on an air-dry basis) based on cereals and camelina expeller containing 0 (control), 2, 4, or 6% CO on an air-dry basis...
November 16, 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27836309/changes-in-taste-and-smell-function-dietary-intake-food-preference-and-body-composition-in-testicular-cancer-patients-treated-with-cisplatin-based-chemotherapy
#5
Irene IJpma, Remco J Renken, Jourik A Gietema, Riemer H J A Slart, Manon G J Mensink, Joop D Lefrandt, Gert J Ter Horst, Anna K L Reyners
BACKGROUND & AIMS: Taste and smell changes due to chemotherapy may contribute to the high prevalence of overweight in testicular cancer patients (TCPs). This study investigates the taste and smell function, dietary intake, food preference, and body composition in TCPs before, during, and up to 1 year after cisplatin-based chemotherapy. METHODS: Twenty-one consecutive TCPs participated. At baseline TCPs were compared to healthy controls (N = 48). Taste strips and 'Sniffin' Sticks' were used to determine psychophysical taste and smell function...
October 27, 2016: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/27833254/mixed-messages-ambiguous-penalty-information-in-modified-restaurant-menu-items
#6
Harry T Lawless, Anjali A Patel, Nanette V Lopez
Restaurant menu items from six national or regional brands were modified to reduce fat, saturated fat, sodium and total calories. Twenty-four items were tested with a current recipe, and two modifications (small and moderate reductions) for 72 total products. Approximately 100 consumers tested each product for acceptability as well as for desired levels of tastes/flavor, amounts of key ingredients and texture/consistency using just-about-right (JAR) scales. Penalty analysis was conducted to assess the effects of non-JAR ratings on acceptability scores...
September 2016: Food Quality and Preference
https://www.readbyqxmd.com/read/27806575/generation-of-desired-aroma-active-as-well-as-undesired-toxicologically-relevant-compounds-during-deep-frying-of-potatoes-with-different-edible-vegetable-fats-and-oils
#7
Alice Thürer, Michael Granvogl
Deep-frying leads to the generation of various degradation products providing desired properties, like aroma, taste, or color, but some can have adverse effects on human health. The study investigated the influence of frying oils differing in their fatty acid compositions on the generation of desirable and undesirable compounds during deep-frying of potato chips. Selected key odorants and toxicologically relevant compounds (acrolein, acrylamide, furan, and glycidamide) were quantitated by stable isotope dilution assays...
November 3, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27800650/supplementation-of-oligofructose-but-not-sucralose-decreases-high-fat-diet-induced-body-weight-gain-in-mice-independent-of-gustducin-mediated-gut-hormone-release
#8
Sandra Steensels, Leen Cools, Bert Avau, Laurien Vancleef, Ricard Farré, Kristin Verbeke, Inge Depoortere
SCOPE: Enteroendocrine cells sense nutrients through taste receptors similar to those on the tongue. Sweet and fatty acid taste receptors (FFAR) coupled to the gustatory G-protein, gustducin, on enteroendocrine cells play a role in gut hormone release. We studied if supplementation of artificial (sucralose) or prebiotic (oligofructose; OFS) sweeteners target gustducin-mediated signaling pathways to alter gut hormone release and reduce obesity-associated disorders. METHODS AND RESULTS: Wild-type (WT) and α-gustducin knockout (α-gust(-/-) ) mice were fed a high-fat diet and gavaged once daily (8 wk) with water or equisweet concentrations of sweeteners...
October 31, 2016: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/27760896/gustatory-salivation-is-associated-with-body-mass-index-daytime-sleepiness-and-snoring-in-healthy-young-adults
#9
Satoshi Izumi, Guang Hong, Koh Iwasaki, Masayuki Izumi, Yusuke Matsuyama, Mirei Chiba, Takashi Toda, Tada-Aki Kudo
The taste detection system for oral fatty acid may be related to obesity. In addition, sleep is intrinsically and closely related to food intake and metabolism. However, the association of gustatory salivation with body mass index (BMI), daytime sleepiness, or sleep habits is largely unknown. Therefore, we evaluated the relationship between gustatory salivation and BMI, Epworth sleepiness scale (ESS, a daytime sleepiness scale) or sleep habits among 26 healthy young individuals (20 males and 6 females; mean age: 26...
2016: Tohoku Journal of Experimental Medicine
https://www.readbyqxmd.com/read/27701028/prediction-of-intramuscular-fat-content-using-ct-scanning-of-packaged-lamb-cuts-and-relationships-with-meat-eating-quality
#10
N R Lambe, K A McLean, J Gordon, D Evans, N Clelland, L Bunger
Novel, multi-object X-ray computed tomography (CT) methodologies can individually analyse vacuum-packed meat samples scanned in batches of three or more, saving money and time compared to scanning live animals. If intramuscular fat (IMF), as a proxy for meat quality, can be predicted with similar accuracies as in live lambs, this method could be used to grade on quality, or to inform breeding programmes. Lamb loin cuts from commercial carcasses (n=303), varying in fat and conformation grade, were vacuum-packed and CT scanned, then tested for meat quality traits and by a trained taste panel...
September 21, 2016: Meat Science
https://www.readbyqxmd.com/read/27663886/high-fat-diet-induced-downregulation-of-anorexic-leukemia-inhibitory-factor-in-the-brain-stem
#11
Maria Licursi, Christian O Alberto, Alex Dias, Kensuke Hirasawa, Michiru Hirasawa
OBJECTIVE: High-fat diet (HFD) is known to induce low-grade hypothalamic inflammation. Whether inflammation occurs in other brain areas remains unknown. This study tested the effect of short-term HFD on cytokine gene expression and identified leukemia inhibitory factor (LIF) as a responsive cytokine in the brain stem. Thus, functional and cellular effects of LIF in the brain stem were investigated. METHODS: Male rats were fed chow or HFD for 3 days, and then gene expression was analyzed in different brain regions for IL-1β, IL-6, TNF-α, and LIF...
September 24, 2016: Obesity
https://www.readbyqxmd.com/read/27642709/omega-3-fatty-acids-nutrient-retention-values-and-sensory-meat-eating-quality-in-cooked-and-raw-australian-lamb
#12
Aaron Ross Flakemore, Bunmi Sherifat Malau-Aduli, Peter David Nichols, Aduli Enoch Othniel Malau-Aduli
This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0...
September 13, 2016: Meat Science
https://www.readbyqxmd.com/read/27633764/flavour-preferences-in-youth-versus-adults-a-review
#13
Allison C Hoffman, Raydel Valdes Salgado, Carolyn Dresler, Rachel Williams Faller, Christopher Bartlett
OBJECTIVE: To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. DATA SOURCES: A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. STUDY SELECTION AND EXTRACTION: A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers...
November 2016: Tobacco Control
https://www.readbyqxmd.com/read/27614180/impact-of-lysine-and-liquid-smoke-as-flavor-enhancers-on-the-quality-of-low-fat-bologna-type-sausages-with-50-replacement-of-nacl-by-kcl
#14
Larissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, Bibiana Alves Dos Santos, Rosane Teresinha Heck, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties...
September 5, 2016: Meat Science
https://www.readbyqxmd.com/read/27594969/relative-effects-of-sensory-modalities-and-importance-of-fatty-acid-sensitivity-on-fat-perception-in-a-real-food-model
#15
Xirui Zhou, Yuchi Shen, Jane K Parker, Orla B Kennedy, Lisa Methven
INTRODUCTION: Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effect of modalities on fat perception. METHODS: Two sub-studies were conducted...
2016: Chemosensory Perception
https://www.readbyqxmd.com/read/27594068/from-intravenous-to-enteral-ketogenic-diet-in-picu-a-potential-treatment-strategy-for-refractory-status-epilepticus
#16
F Chiusolo, A Diamanti, R Bianchi, L Fusco, M Elia, T Capriati, F Vigevano, S Picardo
BACKGROUND: Ketogenic diet (KD) has been used to treat refractory status epilepticus (RSE). KD is a high-fat, restricted-carbohydrate regimen that may be administered with different fat to protein and carbohydrate ratios (3:1 and 4:1 fat to protein and carbohydrate ratios). Other ketogenic regimens have a lower fat and higher protein and carbohydrate ratio to improve taste and thus compliance to treatment. We describe a case of RSE treated with intravenous KD in the Pediatric Intensive Care Unit (PICU)...
December 0: European Journal of Paediatric Neurology: EJPN
https://www.readbyqxmd.com/read/27593452/comparison-of-sensory-specific-satiety-between-normal-weight-and-overweight-children
#17
Helene Egebjerg Rischel, Louise Aas Nielsen, Michael Gamborg, Per Møller, Jens-Christian Holm
Sensory properties of some foods may be of importance to energy consumption and thus the development and maintenance of childhood obesity. This study compares selected food related qualities in overweight and normal weight children. Ninety-two participants were included; 55 were overweight with a mean age of 11.6 years (range 6-18 years) and a mean BMI z-score of 2.71 (range 1.29-4.60). The 37 normal weight children had a mean age of 13.0 years (range 6-19 years) and a mean BMI z-score of 0.16 (range -1.71 to 1...
December 1, 2016: Appetite
https://www.readbyqxmd.com/read/27592435/evaluation-of-whey-milk-and-delactosed-permeates-as-salt-substitutes
#18
S T Smith, L Metzger, M A Drake
Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate...
August 31, 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27570293/optimization-of-compositional-and-structural-properties-in-probiotic-sausage-production
#19
Aytunga Bağdatli, Akif Kundakci
In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food...
March 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27566279/identification-of-protein-damaging-mutations-in-10-swine-taste-receptors-and-191-appetite-reward-genes
#20
Alex Clop, Abdoallah Sharaf, Anna Castelló, Sebastián Ramos-Onsins, Susanna Cirera, Anna Mercadé, Sophia Derdak, Sergi Beltran, Abe Huisman, Merete Fredholm, Pieter van As, Armand Sánchez
BACKGROUND: Taste receptors (TASRs) are essential for the body's recognition of chemical compounds. In the tongue, TASRs sense the sweet and umami and the toxin-related bitter taste thus promoting a particular eating behaviour. Moreover, their relevance in other organs is now becoming evident. In the intestine, they regulate nutrient absorption and gut motility. Upon ligand binding, TASRs activate the appetite-reward circuitry to signal the nervous system and keep body homeostasis. With the aim to identify genetic variation in the swine TASRs and in the genes from the appetite and the reward pathways, we have sequenced the exons of 201 TASRs and appetite-reward genes from 304 pigs belonging to ten breeds, wild boars and to two phenotypically extreme groups from a F2 resource with data on growth and fat deposition...
2016: BMC Genomics
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