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https://www.readbyqxmd.com/read/28237985/genetic-variation-in-cd36-is-associated-with-decreased-fat-and-sugar-intake-in-obese-children-and-adolescents
#1
Marina B Pioltine, Maria Edna de Melo, Aritânia Santos, Alisson D Machado, Ariana E Fernandes, Clarissa T Fujiwara, Cintia Cercato, Marcio C Mancini
BACKGROUND/AIMS: Taste is recognized as an important predictor of food choices. Thus, polymorphisms in genes encoding taste receptors may explain the variability in food preference and intake. Here, we aimed to determine whether genetic variation in the CD36 gene affects food intake and risk of obesity. METHODS: A cross-sectional study was conducted with obese Brazilian children and adolescents (n = 466; BMI-for-age z-score [zBMI] 3.29 ± 0.61) and normal-weight children (n = 114; zBMI -0...
February 25, 2017: Journal of Nutrigenetics and Nutrigenomics
https://www.readbyqxmd.com/read/28231168/quality-evaluation-of-biscuits-supplemented-with-alfalfa-seed-flour
#2
Fahim Ullah, Sajjad Ahmad, Said Wahab, Alam Zeb, Mansoor Khan Khattak, Saleem Khan, Min Kang
The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour contained 5.79%, 29.49%, 12.71%, 5.53%, 4.80% and 41.73% moisture, crude protein, crude fat, crude fiber, ash and nitrogen free extract correspondingly...
October 31, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231148/potential-use-of-gamma-irradiated-ethnic-ready-to-eat-foods-to-improve-the-nutritional-status-of-landslide-victims
#3
REVIEW
Zubaidah Irawati Koenari, Carmen M Siagian, Bona Simanungkalit, Asti Nilatany, Indra Mustika Pratama, Deudeu Lasmawati, Cecep M Nurcahya
The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited...
July 26, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231095/optimization-of-fat-reduced-puff-pastry-using-response-surface-methodology
#4
Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C E Belz, Elke K Arendt
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the final thickness (1.0-3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system...
February 22, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28222328/effects-of-cooking-methods-and-tea-marinades-on-the-formation-of-benzo-a-pyrene-in-grilled-pork-belly-samgyeopsal
#5
Keun-Cheol Park, HeeSoo Pyo, WooSeok Kim, Ki Sun Yoon
We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28μg/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste...
February 14, 2017: Meat Science
https://www.readbyqxmd.com/read/28158237/an-increase-in-visceral-fat-is-associated-with-a-decrease-in-the-taste-and-olfactory-capacity
#6
Jose Carlos Fernandez-Garcia, Juan Alcaide, Concepcion Santiago-Fernandez, M M Roca-Rodriguez, Zaida Aguera, Rosa Baños, Cristina Botella, Rafael de la Torre, Jose M Fernandez-Real, Gema Fruhbeck, Javier Gomez-Ambrosi, Susana Jimenez-Murcia, Jose M Menchon, Felipe F Casanueva, Fernando Fernandez-Aranda, Francisco J Tinahones, Lourdes Garrido-Sanchez
INTRODUCTION: Sensory factors may play an important role in the determination of appetite and food choices. Also, some adipokines may alter or predict the perception and pleasantness of specific odors. We aimed to analyze differences in smell-taste capacity between females with different weights and relate them with fat and fat-free mass, visceral fat, and several adipokines. MATERIALS AND METHODS: 179 females with different weights (from low weight to morbid obesity) were studied...
2017: PloS One
https://www.readbyqxmd.com/read/28088421/the-influence-of-ultra-pasteurization-by-indirect-heating-versus-direct-steam-injection-on-skim-and-2-fat-milks
#7
A P Lee, D M Barbano, M A Drake
Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s. Ultra-pasteurization (UP) extends milk shelf life and is defined as heating to at least 138°C for 2 s. The UP process can be done by indirect heating (IND) or by direct steam injection (DSI). The influence of these 2 UP methods on milk flavor has not been widely investigated. The objective of this study was to compare the effect of HTST, IND-UP, and DSI-UP on sensory perception of fluid milk...
March 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28088417/milk-fat-threshold-determination-and-the-effect-of-milk-fat-content-on-consumer-preference-for-fluid-milk
#8
K S McCarthy, K Lopetcharat, M A Drake
Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND...
March 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28071797/classification-and-characterization-of-japanese-consumers-beef-preferences-by-external-preference-mapping
#9
Keisuke Sasaki, Motoki Ooi, Naoto Nagura, Michiyo Motoyama, Takumi Narita, Mika Oe, Ikuyo Nakajima, Tatsuro Hagi, Koichi Ojima, Miho Kobayashi, Masaru Nomura, Susumu Muroya, Takeshi Hayashi, Kyoko Akama, Akira Fujikawa, Hironao Hokiyama, Kuniyuki Kobayashi, Takanori Nishimura
BACKGROUND: Over the past few decades, beef producers in Japan have improved marbling in their beef products. It was recently reported that marbling is not well correlated with palatability as rated by Japanese consumers. Here we sought to identify the consumer segments in Japanese that prefer sensory characteristics of beef other than high marbling. RESULTS: Three Wagyu beef, one Holstein beef, and two lean imported beef longissimus samples were subjected to a descriptive sensory test, physicochemical analysis, and consumer (n = 307) preference test...
January 10, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28071795/consumers-expectations-and-acceptability-for-low-saturated-fat-salami-healthiness-or-taste
#10
Rosaria Marino, Antonella Della Malva, Antonio Seccia, Mariangela Caroprese, Agostino Sevi, Marzia Albenzio
BACKGROUND: Nutritional properties of meat and meat products are becoming very important in purchasing behavior because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with a partial or total substitution of pork backfat with extra-virgin oil were evaluated. RESULTS: Perceived acceptability was the lowest in salami with total animal fat substitution...
January 10, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28071030/the-effect-of-replacing-pork-fat-of-inulin-on-the-physicochemical-and-sensory-quality-of-guinea-fowl-pate
#11
Agnieszka Latoch, Paweł Glibowski, Justyna Libera
BACKGROUND: Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to determine the effect on pâté with guinea fowl meat of reducing its pork back fat content (about 1/3, 2/3 and 100%) and the adding inulin as a partial fat substitute...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071024/effect-of-barley-%C3%AE-glucan-addition-as-a-fat-replacer-on-muffin-quality
#12
Sylwia Onacik-Gür, Anna Żbikowska, Ewa Kapler, Hanna Kowalska
BACKGROUND: The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. METHODS: Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%)...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28065722/peripheral-endocannabinoid-signaling-controls-hyperphagia-in-western-diet-induced-obesity
#13
Donovan A Argueta, Nicholas V DiPatrizio
The endocannabinoid system in the brain and periphery plays a major role in controlling food intake and energy balance. We reported that tasting dietary fats was met with increased levels of the endocannabinoids, 2-arachidonoyl-sn-glycerol (2-AG) and anandamide, in the rat upper small intestine, and pharmacological inhibition of this local signaling event dose-dependently blocked sham feeding of fats. We now investigated the contribution of peripheral endocannabinoid signaling in hyperphagia associated with chronic consumption of a western-style diet in mice ([WD] i...
March 15, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28054034/sensory-evaluation-of-gluten-free-quinoa-whole-grain-snacks
#14
Talwinder S Kahlon, Roberto J Avena-Bustillos, Mei-Chen M Chiu
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt...
December 2016: Heliyon
https://www.readbyqxmd.com/read/28035165/characterization-of-volatile-compounds-physico-chemical-and-sensory-characteristics-of-smoked-dry-cured-ham
#15
Nives Marušić Radovčić, Sanja Vidaček, Tibor Janči, Helga Medić
Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28017981/production-and-storage-stability-of-formulated-chicken-nuggets-using-konjac-flour-and-shiitake-mushrooms
#16
Adisak Akesowan
Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27988248/does-eating-good-tasting-food-influence-body-weight
#17
Michael G Tordoff, Jordan A Pearson, Hillary T Ellis, Rachel L Poole
Does eating good-tasting food influence body weight? To investigate, we first established some concentrations of sucralose and mineral oil in chow that mice strongly preferred. Then, in Experiment 1, we compared groups of 16 mice fed plain chow (i.e., chow with no additives) to groups fed chow with added (a) sucralose, (b) mineral oil, (c) sucralose and mineral oil, or (d) sucralose on odd days and mineral oil on even days. During a 6-week test, the body weights and body compositions of the five groups never differed...
March 1, 2017: Physiology & Behavior
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
#18
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
#19
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
#20
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...
2016: Obesity
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