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https://www.readbyqxmd.com/read/28425579/myringoplasty-outcomes-from-the-swedish-national-quality-registry
#1
Malin Berglund, Rut Florentzson, Mattias Fransson, Malou Hultcrantz, Per O Eriksson, Erling Englund, Eva Westman
OBJECTIVES/HYPOTHESIS: Data from patients registered for myringoplasty during 2002 to 2012 in the Swedish National Quality Registry for Myringoplasty. STUDY DESIGN: Both conventional myringoplasty and fat-graft techniques were used aimed at healing the tympanic membrane in noninfected ears. METHODS: Analysis was performed on data in a national database collected from 32 ear, nose, and throat clinics. Surgical procedures and outcomes, and patient satisfaction from a questionnaire were studied...
April 20, 2017: Laryngoscope
https://www.readbyqxmd.com/read/28423504/variations-in-the-bitterness-perception-related-genes-tas2r38-and-ca6-modify-the-risk-for-colorectal-cancer-in-koreans
#2
Jeong-Hwa Choi, Jeonghee Lee, Jae Hwan Oh, Hee Jin Chang, Dae Kyung Sohn, Aesun Shin, Jeongseon Kim
Bitterness perception is known to be an important factor in individuals' dietary behaviors and is also associated with the sensing of nutritious/noxious molecules for subsequent metabolic responses in multiple organs. Therefore, the genetic variation in bitterness sensing may be associated with diet-related diseases, including colorectal cancer (CRC). We investigated the influence of variations in the bitterness-sensing genes taste receptor type 2 member 38 (TAS2R38) and carbonic anhydrase 6 (CA6) on the consumption of food, tobacco and alcohol and the risk of CRC in Koreans...
March 28, 2017: Oncotarget
https://www.readbyqxmd.com/read/28414258/postchill-antimicrobial-treatments-to-control-salmonella-listeria-and-campylobacter-contamination-on-chicken-skin-used-in-ground-chicken
#3
Suejee Park, Mark A Harrison, Mark E Berrang
Ground poultry products are frequently contaminated with foodborne pathogens. With the potential for increased regulatory scrutiny, it is important to use sufficient intervention strategies to control pathogen levels effectively. A large proportion of the bacteria introduced to ground chicken are likely to come from broiler skin, which is added to achieve target fat content and maintain product texture and taste. In this research, antimicrobials, including 50 ppm of chlorine and 1,200 ppm of peracetic acid (PAA), were applied in a postchill system to reduce the number of Salmonella Typhimurium, Listeria monocytogenes , and Campylobacter coli inoculated on chicken skin used to formulate ground chicken...
April 17, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28403529/new-hydrocolloid-based-emulsions-for-replacing-fat-in-panna-cottas-a-structural-and-sensory-study
#4
Jennifer Borreani, Isabel Hernando, Ana Salvador, Amparo Quiles
BACKGROUND: Dairy desserts are popular traditional products but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and textural properties to the traditional ones but with a lower fat content, by replacing part of the cream with new emulsions prepared with hydrocolloids (cellulose ethers), namely methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC)...
April 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28400840/comparative-evaluation-of-sulfur-compounds-contents-and-antiobesity-properties-of-allium-hookeri-prepared-by-different-drying-methods
#5
Min Hye Yang, Na-Hyun Kim, Jeong-Doo Heo, Jung-Rae Rho, Kwang Ju Ock, Eui-Cheol Shin, Eun Ju Jeong
Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study, A. hookeri roots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste of A. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying...
2017: Evidence-based Complementary and Alternative Medicine: ECAM
https://www.readbyqxmd.com/read/28398946/high-intensity-interval-training-appetite-and-reward-value-of-food-in-the-obese
#6
Catia Martins, Irina Aschehoug, Marit Ludviksen, Jens Holst, Graham Finlayson, Ulrik Wisloff, Linda Morgan, Neil King, Bård Kulseng
PURPOSE: Studies on the impact of chronic interval training on appetite in the obese population are scarce. The aim of this study was to determine the effect of 12 weeks of isocaloric programs of moderate-intensity continuous training (MICT) or high-intensity interval training (HIIT), or a short-duration HIIT (1/2HIIT), on subjective feelings of appetite, appetite-related hormones and reward value of food in sedentary obese individuals. METHODS: Forty-six sedentary obese individuals (30 women and 16 men), with a BMI of 33...
April 11, 2017: Medicine and Science in Sports and Exercise
https://www.readbyqxmd.com/read/28372849/effect-of-oral-protein-hydrolysate-on-glucose-control-in-patients-with-gestational-diabetes
#7
Langeza Saleh, Nicole L Schrier, Maaike J Bruins, Eric A P Steegers, Anton H van den Meiracker, Willy Visser
BACKGROUND & AIMS: In type 2 diabetic patients, a casein-based protein hydrolysate has been shown to increase plasma insulin and to lower plasma glucose. In the present study, we examined the acute and prolonged effects of protein hydrolysate on postprandial glucose, insulin and C-peptide responses after a standardised breakfast and the effect on daily glucose control in patients with gestational diabetes. METHODS: In a single-centre randomised double blind placebo controlled design, patients with mild gestational diabetes (no use of insulin or oral antidiabetic agents; n = 26/group) were allocated to receive a protein hydrolysate drink, 8...
March 16, 2017: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/28370265/zizyphin-modulates-calcium-signalling-in-human-taste-bud-cells-and-fat-taste-perception-in-the-mouse
#8
Babar Murtaza, Meryem Berrichi, Chahid Bennamar, Thierry Tordjmann, Fatima Zohara Djeziri, Aziz Hichami, Julia Leemput, Meriem Belarbi, Hakan Ozdener, Naim A Khan
Zizyphin, isolated from Zizyphus sps. leaf extracts, has been shown to modulate sugar taste perception, and the palatability of a sweet solution is increased by the addition of fatty acids. We, therefore, studied whether zizyphin also modulates fat taste perception. Zizyphin was purified from edible fruit of Zizyphus lotus L. Zizyphin induced increases in [Ca(2+) ]i in human taste bud cells (hTBC). Zizyphin shared the endoplasmic reticulum Ca(2+) pool and also recruited, in part, Ca(2+) from extracellular environment via the opening of store-operated Ca(2+) (SOC) channels...
April 2, 2017: Fundamental & Clinical Pharmacology
https://www.readbyqxmd.com/read/28361903/steviol-glycosides-enhance-pancreatic-beta-cell-function-and-taste-sensation-by-potentiation-of-trpm5-channel-activity
#9
Koenraad Philippaert, Andy Pironet, Margot Mesuere, William Sones, Laura Vermeiren, Sara Kerselaers, Sílvia Pinto, Andrei Segal, Nancy Antoine, Conny Gysemans, Jos Laureys, Katleen Lemaire, Patrick Gilon, Eva Cuypers, Jan Tytgat, Chantal Mathieu, Frans Schuit, Patrik Rorsman, Karel Talavera, Thomas Voets, Rudi Vennekens
Steviol glycosides (SGs), such as stevioside and rebaudioside A, are natural, non-caloric sweet-tasting organic molecules, present in extracts of the scrub plant Stevia rebaudiana, which are widely used as sweeteners in consumer foods and beverages. TRPM5 is a Ca(2+)-activated cation channel expressed in type II taste receptor cells and pancreatic β-cells. Here we show that stevioside, rebaudioside A and their aglycon steviol potentiate the activity of TRPM5. We find that SGs potentiate perception of bitter, sweet and umami taste, and enhance glucose-induced insulin secretion in a Trpm5-dependent manner...
March 31, 2017: Nature Communications
https://www.readbyqxmd.com/read/28346563/delivery-of-nutritious-meals-to-elderly-receiving-home-care-feasibility-and-effectiveness
#10
K F M Denissen, L M J Janssen, S J P M Eussen, M C J M van Dongen, N E G Wijckmans, N D M van Deurse, P C Dagnelie
BACKGROUND/OBJECTIVES: Elderly with functional disabilities are at increased risk of inadequate dietary intake. Little is known about the effectiveness of interventions aimed at improving their dietary intake and nutritional status, nor about the determinants of successful implementation. We performed a feasibility study to evaluate the implementation and effectiveness of a home delivery service providing nutritious meals. DESIGN: Quasi-experimental, with participants allocated to treatment group based on municipality of residence...
2017: Journal of Nutrition, Health & Aging
https://www.readbyqxmd.com/read/28303381/differences-in-dietary-intake-during-chemotherapy-in-breast-cancer-patients-compared-to-women-without-cancer
#11
Y C de Vries, M M G A van den Berg, J H M de Vries, S Boesveldt, J Th C M de Kruif, N Buist, A Haringhuizen, M Los, D W Sommeijer, J H N Timmer-Bonte, H W M van Laarhoven, M Visser, E Kampman, R M Winkels
PURPOSE: Breast cancer patients receiving chemotherapy often experience symptoms such as nausea, vomiting and loss of appetite that potentially affect dietary habits. This study assessed the intake of energy, macronutrients and food groups before and during chemotherapy in breast cancer patients compared with women without cancer, and determined the association between symptoms and energy and macronutrient intake. METHODS: This study included 117 newly diagnosed breast cancer patients scheduled for chemotherapy and 88 women without cancer...
March 16, 2017: Supportive Care in Cancer: Official Journal of the Multinational Association of Supportive Care in Cancer
https://www.readbyqxmd.com/read/28294082/genetics-of-fat-intake-in-the-determination-of-body-mass
#12
Agata Chmurzynska, Monika A Mlodzik
Body mass and fat intake are multifactorial traits that have genetic and environmental components. The gene with the greatest effect on body mass is FTO (fat mass and obesity-associated), but several studies have shown that the effect of FTO (and of other genes) on body mass can be modified by the intake of nutrients. The so-called gene-environment interactions may also be important for the effectiveness of weight-loss strategies. Food choices, and thus fat intake, depend to some extent on individual preferences...
March 15, 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28265363/comparison-of-proximate-composition-and-sensory-attributes-of-clariid-catfish-species-of-clarias-gariepinus-heterobranchus-bidorsalis-and-their-hybrids
#13
Wasiu A Olaniyi, Olukayode A Makinde, Ofelia G Omitogun
Clariid catfish are favorite food fish especially in African and Asian continents. Recently there has been preference for particular species or hybrids of these species based on quality assurance and value addition. Consequently, this study aimed to evaluate the possible effect of different catfish species and their hybrids on proximate composition and sensory attributes. Catfish species, Clarias gariepinus (CC), Heterobranchus bidorsalis (HH), with their hybrid (CH), and reciprocal hybrid (HC) were evaluated for sensory variables - cognitive (sweet, salty, sour, bitter, and recent characteristic taste 'umami') and qualitative (texture, aroma, flavor, and color) tests; and nutritional variables - proximate composition (moisture, protein, ether/fat, and ash)...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28257495/correction-an-increase-in-visceral-fat-is-associated-with-a-decrease-in-the-taste-and-olfactory-capacity
#14
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
[This corrects the article DOI: 10.1371/journal.pone.0171204.].
2017: PloS One
https://www.readbyqxmd.com/read/28237985/genetic-variation-in-cd36-is-associated-with-decreased-fat-and-sugar-intake-in-obese-children-and-adolescents
#15
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...
2016: Journal of Nutrigenetics and Nutrigenomics
https://www.readbyqxmd.com/read/28231168/quality-evaluation-of-biscuits-supplemented-with-alfalfa-seed-flour
#16
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
#17
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
#18
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
#19
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
#20
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
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