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https://www.readbyqxmd.com/read/28345354/optimization-of-mold-wheat-bread-fortified-with-soy-flour-pea-flour-and-whey-protein-concentrate
#1
Melina Erben, Carlos A Osella
The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28343194/lipid-metabolism-and-feeding-habits-of-indigenous-peoples-of-the-sakha-republic-yakutia-in-today-s-socio-economic-development
#2
Vadim G Krivoshapkin, Anna I Sivtseva, Elena N Sivtseva, Svetlana S Maximova, Leonid F Timofeev, Aytalina S Golderova
INTRODUCTION: By results of a single-step epidemiological research indicators of a lipid range at 355 Evenks of the Olenyoksky District of the Republic of Sakha (Yakutia) are estimated. The aim of this research was assessment of lipid exchange and character of a delivery of Evenks of the item of Zhilinda. MATERIAL AND METHODS: 355 evenks aged over 20 years (170 men, women-185). Total cholesterol (OCHS), cholesterol (low-density lipoproteins (LDL-CHOLESTEROL), highdensity lipoprotein cholesterol ((XC-LVNP), triglycerides (TG), the calculated coefficient of haemoglobin (Ka)...
2017: Wiadomości Lekarskie: Organ Polskiego Towarzystwa Lekarskiego
https://www.readbyqxmd.com/read/28340469/characterization-and-expression-patterns-of-key-c4-photosynthetic-pathway-genes-in-bread-wheat-triticum-aestivum-l-under-field-conditions
#3
Daoura Goudia Bachir, Iqbal Saeed, Quanhao Song, Tay Zar Linn, Liang Chen, Yin-Gang Hu
Wheat is a C3 plant with relatively low photosynthetic efficiency and is a potential target for C4 photosynthetic pathway engineering. Here we reported the characterization of four key C4 pathway genes and assessed their expression patterns and enzymatic activities at three growth stages in flag leaves of 59 bread wheat genotypes. The C4-like genes homologous to PEPC, NADP-ME, MDH, and PPDK in maize were identified in the A, B, and D sub-genomes of bread wheat, located on the long arms of chromosomes 3 and 5 (TaPEPC), short arms of chromosomes 1 and 3 (TaNADP-ME), long arms of chromosomes 1 and 7 (TaMDH), and long arms of chromosome 1 (TaPPDK), respectively...
March 9, 2017: Journal of Plant Physiology
https://www.readbyqxmd.com/read/28340360/the-influence-of-carbohydrate-consumption-on-glycemic-control-in-pregnant-women-with-type-1-diabetes
#4
Björg Ásbjörnsdóttir, Cecelia E Akueson, Helle Ronneby, Ane Rytter, Jens R Andersen, Peter Damm, Elisabeth R Mathiesen
AIMS: To study the influence of the quantity and the quality of carbohydrate consumption on glycemic control in early pregnancy among women with type 1 diabetes. METHODS: A retrospective study of 107 women with type 1 diabetes who completed 1-3days of diet recording before first antenatal visit, as a part of routine care. The total daily carbohydrate consumption from the major sources (e.g. bread, potatoes, rice, pasta, dairy products, fruits, candy) was calculated...
December 23, 2016: Diabetes Research and Clinical Practice
https://www.readbyqxmd.com/read/28338343/nuggets-of-wisdom-salmonella-enteritidis-outbreaks-and-the-case-for-new-rules-on-uncooked-frozen-processed-chicken
#5
J Leigh Hobbs, Bryna Warshawsky, Anne Maki, Sandra Zittermann, Allana Murphy, Anna Majury, Dean Middleton
In 2014 and 2015, three Canadian Salmonella serotype Enteritidis outbreak investigations implicated uncooked, frozen, processed chicken products produced at the same establishment, namely establishment A. In November 2014, a sustained increase in the number of reported domestically acquired Salmonella Enteritidis cases in Ontario led to the first outbreak investigation, which implicated uncooked, frozen, processed chicken products produced at establishment A. In June 2015, the identification of pulsed-field gel electrophoresis patterns that had not been previously reported in Canada led to a national Salmonella Enteritidis investigation...
March 24, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28337069/detection-of-alien-genetic-introgressions-in-bread-wheat-using-dot-blot-genomic-hybridisation
#6
María-Dolores Rey, Pilar Prieto
Simple, reliable methods for the identification of alien genetic introgressions are required in plant breeding programmes. The use of genomic dot-blot hybridisation allows the detection of small Hordeum chilense genomic introgressions in the descendants of genetic crosses between wheat and H. chilense addition or substitution lines in wheat when molecular markers are difficult to use. Based on genomic in situ hybridisation, DNA samples from wheat lines carrying putatively H. chilense introgressions were immobilised on a membrane, blocked with wheat genomic DNA and hybridised with biotin-labelled H...
2017: Molecular Breeding: New Strategies in Plant Improvement
https://www.readbyqxmd.com/read/28335441/dietary-intake-of-individual-free-and-intrinsic-sugars-and-food-sources-in-the-spanish-population-findings-from-the-anibes-study
#7
Emma Ruiz, Paula Rodriguez, Teresa Valero, José M Ávila, Javier Aranceta-Bartrina, Ángel Gil, Marcela González-Gross, Rosa M Ortega, Lluis Serra-Majem, Gregorio Varela-Moreiras
The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9-75 years old; n = 2009) carried out in 2013, was used. Food and beverage records were obtained by a three-day dietary record by using a tablet device...
March 14, 2017: Nutrients
https://www.readbyqxmd.com/read/28335378/bioavailability-of-microencapsulated-iron-from-fortified-bread-assessed-using-piglet-model
#8
Malgorzata A Bryszewska, Luca Laghi, Augusta Zannoni, Andrea Gianotti, Francesca Barone, Danielle L Taneyo Saa, Maria L Bacci, Domenico Ventrella, Monica Forni
The aim of this study was to investigate the influence of oral iron supplementation, in the form of fortified breads, on the growth performance, health, iron status parameters, and fecal metabolome of anemic piglets. A study was conducted on 24 hybrid (Large White × Landrace × Duroc) piglets. From day 44, the post-natal 12 piglets were supplemented with 100 g of one of two experimental breads, each fortified with 21 mg of ferrous sulphate, either encapsulated or not. After one week of oral supplementation, hematological parameters (hematocrit value, hemoglobin, and red blood cells) showed statistically significant differences (p ≤ 0...
March 13, 2017: Nutrients
https://www.readbyqxmd.com/read/28332421/dietary-exposure-to-aluminum-in-the-popular-chinese-fried-bread-youtiao
#9
Ge Li, Xue Zhao, Shimin Wu, Hongying Hua, Qiang Wang, Zhiheng Zhang
Youtiao is a typical, traditional, and widely consumed fried food in China. Fermentation of Youtiao involves the use of aluminium potassium sulphate (alum). There are health concerns related to the levels of aluminium in food; therefore, we aimed to determine the aluminium concentrations of Youtiao from various locations, and estimate the dietary exposure by different age groups in Southern and Northern China. The aluminium content of Youtiao samples varied considerably (range: 4.46 to 852.69 mg.kg(-1)). Both the mean and median aluminium contents of Youtiao exceeded 100 mg...
March 23, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28332274/time-course-expression-qtl-atlas-of-the-global-transcriptional-response-of-wheat-to-fusarium-graminearum
#10
Mina Samad-Zamini, Wolfgang Schweiger, Thomas Nussbaumer, Klaus F X Mayer, Hermann Buerstmayr
Fusarium head blight is a devastating disease of small grain cereals such as bread wheat (Triticum aestivum). The pathogen switches from a biotrophic to a nectrotrophic lifestyle in course of disease development forcing its host to adapt its defence strategies. Using a genetical genomics approach we illustrate genome-wide reconfigurations of genetic control over transcript abundances between two decisive time points after inoculation with the causative pathogen Fusarium graminearum. Whole transcriptome measurements have been recorded for 163 lines of a wheat doubled haploid population segregating for several resistance genes yielding 15 552 at 30 hours and 15 888 eQTL at 50 hours after inoculation...
March 23, 2017: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/28332204/evaluation-of-hmw-gs-20-and-2-2-from-near-isogenic-lines-nils-of-wheat-variety-hd2329-for-bread-quality-improvement
#11
Sonia Goel, Sapna Grewal, N K Singh
BACKGROUND: Hexaploid wheat (Triticum aestivum L.) dominates the list of the most important human food sources ever. Its complex genetic background is the reason behind the wide diversity that exists in nutritional as well as food end- product quality. High molecular weight glutenin subunits (HMW-GS) are the main grain storage proteins in the endosperm of wheat and related species. It is well established that the composition and quantity of allelic variation in (HMW-GS) genes substantially affect the taste and appearance of dough products and therefore work in this area is highly desired...
March 23, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28330246/microbial-enzymes-industrial-progress-in-21st-century
#12
REVIEW
Rajendra Singh, Manoj Kumar, Anshumali Mittal, Praveen Kumar Mehta
Biocatalytic potential of microorganisms have been employed for centuries to produce bread, wine, vinegar and other common products without understanding the biochemical basis of their ingredients. Microbial enzymes have gained interest for their widespread uses in industries and medicine owing to their stability, catalytic activity, and ease of production and optimization than plant and animal enzymes. The use of enzymes in various industries (e.g., food, agriculture, chemicals, and pharmaceuticals) is increasing rapidly due to reduced processing time, low energy input, cost effectiveness, nontoxic and eco-friendly characteristics...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28330167/genetic-characterization-of-moroccan-and-the-exotic-bread-wheat-cultivars-using-functional-and-random-dna-markers-linked-to-the-agronomic-traits-for-genomics-assisted-improvement
#13
Fatima Henkrar, Jamal El-Haddoury, Hassan Ouabbou, Najib Bendaou, Sripada M Udupa
Genetic characterization, diversity analysis and estimate of the genetic relationship among varieties using functional and random DNA markers linked to agronomic traits can provide relevant guidelines in selecting parents and designing new breeding strategies for marker-assisted wheat cultivar improvement. Here, we characterize 20 Moroccan and 19 exotic bread wheat (Triticum aestivum L.) cultivars using 47 functional and 7 linked random DNA markers associated with 21 loci of the most important traits for wheat breeding...
June 2016: 3 Biotech
https://www.readbyqxmd.com/read/28327674/quantitation-of-the-immunodominant-33-mer-peptide-from-%C3%AE-gliadin-in-wheat-flours-by-liquid-chromatography-tandem-mass-spectrometry
#14
Kathrin Schalk, Christina Lang, Herbert Wieser, Peter Koehler, Katharina Anne Scherf
Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, only 19 sequences contain the 33-mer. In order to make a precise assessment of the importance of the 33-mer, it is necessary to elucidate which wheat species and cultivars contain the peptide and at which concentrations...
March 22, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28320597/racial-or-ethnic-and-socioeconomic-inequalities-in-adherence-to-national-dietary-guidance-in-a-large-cohort-of-us-pregnant-women
#15
Lisa M Bodnar, Hyagriv N Simhan, Corette B Parker, Heather Meier, Brian M Mercer, William A Grobman, David M Haas, Deborah A Wing, Matthew K Hoffman, Samuel Parry, Robert M Silver, George R Saade, Ronald Wapner, Jay D Iams, Pathik D Wadhwa, Michal Elovitz, Alan M Peaceman, Sean Esplin, Shannon Barnes, Uma M Reddy
BACKGROUND: The significance of periconceptional nutrition for optimizing offspring and maternal health and reducing social inequalities warrants greater understanding of diet quality among US women. OBJECTIVE: Our objective was to evaluate racial or ethnic and education inequalities in periconceptional diet quality and sources of energy and micronutrients. DESIGN: Cross-sectional analysis of data from the Nulliparous Pregnancy Outcomes Study: Monitoring Mothers-to-Be cohort...
March 14, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28318463/decreasing-the-overall-environmental-impact-of-the-dutch-diet-how-to-find-healthy-and-sustainable-diets-with-limited-changes
#16
Gerard Fh Kramer, Marcelo Tyszler, Pieter Van't Veer, Hans Blonk
OBJECTIVE: To find diets optimised on nutrition and environmental impact close to the current Dutch diet and to identify the most effective and acceptable options for mitigating environmental impact. DESIGN: Linear programming was used to optimise diets of Dutch men and women aged 9-69 years, divided into ten age-gender groups. The analysis included nutrient composition, a metric for popularity and life cycle assessments of 207 food products. Greenhouse gas emissions, fossil energy use and land occupation were used to calculate a weighted score for the overall environmental impact...
March 20, 2017: Public Health Nutrition
https://www.readbyqxmd.com/read/28317782/assessment-of-iron-bioavailability-from-different-bread-making-processes-using-an-in-vitro-intestinal-cell-model
#17
I Rodriguez-Ramiro, C A Brearley, S F A Bruggraber, A Perfecto, P Shewry, S Fairweather-Tait
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317781/stability-of-%C3%AE-carotene-during-baking-of-orange-fleshed-sweet-potato-wheat-composite-bread-and-estimated-contribution-to-vitamin-a-requirements
#18
Madjaliwa Nzamwita, Kwaku Gyebi Duodu, Amanda Minnaar
Orange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of β-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated. The retention of all-trans-β-carotene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317775/starch-and-protein-analysis-of-wheat-bread-enriched-with-phenolics-rich-sprouted-wheat-flour
#19
Michał Świeca, Dariusz Dziki, Urszula Gawlik-Dziki
Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses <20kDa) was determined for breads with 20% of SF...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317765/the-effects-of-temperature-on-the-crystalline-properties-and-resistant-starch-during-storage-of-white-bread
#20
William R Sullivan, Jeff G Hughes, Russell W Cockman, Darryl M Small
Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content...
August 1, 2017: Food Chemistry
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