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https://www.readbyqxmd.com/read/28725891/fecal-excretion-of-maillard-reaction-products-and-the-gut-microbiota-composition-of-rats-fed-with-bread-crust-or-bread-crumb
#1
C Helou, P M Anton, C Niquet-Léridon, M Spatz, F J Tessier, P Gadonna-Widehem
A comparison between the impacts of advanced (N(ε)-carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a rodent model. Rats were fed with pellets supplemented or not with 13% of bread crust, bread crumb, a fiber-free bread crust model (glucose, starch and gluten heated together) or a fiber-free-melanoidin-free bread model (glucose-starch and gluten heated separately) for four weeks...
July 20, 2017: Food & Function
https://www.readbyqxmd.com/read/28725447/anti-saccharomyces-cerevisiae-antibodies-asca-are-associated-with-body-fat-mass-and-systemic-inflammation-but-not-with-dietary-yeast-consumption-a-cross-sectional-study
#2
Anne Stine Kvehaugen, Martin Aasbrenn, Per G Farup
BACKGROUND: Baker's/brewer's yeast, Saccharomyces cerevisiae, has been used as an alternative to antibiotic growth promoters to improve growth performance in animals. In humans, Saccharomyces cerevisiae is among the most commonly detected fungi in fecal samples and likely originates from food. Recently, an association between anti-Saccharomyces cerevisiae antibodies (ASCA) and obesity in humans was suggested, but the cause of the elevated ASCA levels is not clear. Our aim was to study ASCA in morbidly obese subjects and explore potential associations with anthropometrics, diet, co-morbidities and biomarkers of inflammation and gut permeability...
2017: BMC Obesity
https://www.readbyqxmd.com/read/28724077/physical-map-of-the-short-arm-of-bread-wheat-chromosome-3d
#3
Kateřina Holušová, Jan Vrána, Jan Šafář, Hana Šimková, Barbora Balcárková, Zeev Frenkel, Benoit Darrier, Etienne Paux, Federica Cattonaro, Helene Berges, Thomas Letellier, Michael Alaux, Jaroslav Doležel, Jan Bartoš
Bread wheat ( L.) is one of the most important crops worldwide. Although a reference genome sequence would represent a valuable resource for wheat improvement through genomics-assisted breeding and gene cloning, its generation has long been hampered by its allohexaploidy, high repeat content, and large size. As a part of a project coordinated by the International Wheat Genome Sequencing Consortium (IWGSC), a physical map of the short arm of wheat chromosome 3D (3DS) was prepared to facilitate reference genome assembly and positional gene cloning...
July 2017: Plant Genome
https://www.readbyqxmd.com/read/28721717/microbial-transglutaminase-used-in-bread-preparation-at-standard-bakery-concentrations-does-not-increase-immuno-detectable-amounts-of-deamidated-gliadin
#4
Andreas Heil, Jürgen Ohsam, Bernard van Genugten, Oscar Diez, Keiichi Yokoyama, Yoshiyuki Kumazawa, Ralf Pasternack, Martin Hils
The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of celiac disease (CD) patients' sera was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG-bread. Deamidation of gliadin could not be detected at standard MTG concentrations. CD patients' sera were characterized using anti-gliadin and anti-DGP ELISA and grouped into DGP high and low titer pools...
July 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28720968/technological-quality-of-dough-and-breads-from-commercial-algarroba-wheat-flour-blends
#5
M J Correa, M V Salinas, B Carbas, C Ferrero, C Brites, M C Puppo
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720949/rheological-properties-and-microstructure-of-xylanase-containing-whole-wheat-bread-dough
#6
G Ghoshal, U S Shivhare, U C Banerjee
The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of whole wheat bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720938/effect-of-green-coffee-extract-on-rheological-physico-sensory-and-antioxidant-properties-of-bread
#7
A Mukkundur Vasudevaiah, A Chaturvedi, R Kulathooran, I Dasappa
Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28712083/predictive-statistical-modelling-of-cadmium-content-in-durum-wheat-grain-based-on-soil-parameters
#8
Yoann Viala, Julien Laurette, Laurence Denaix, Emmanuelle Gourdain, Benoit Méléard, Christophe Nguyen, André Schneider, Valérie Sappin-Didier
Regulatory limits on cadmium (Cd) content in food products are tending to become stricter, especially in cereals, which are a major contributor to dietary intake of Cd by humans. This is of particular importance for durum wheat, which accumulates more Cd than bread wheat. The contamination of durum wheat grain by Cd depends not only on the genotype but also to a large extent on soil Cd availability. Assessing the phytoavailability of Cd for durum wheat is thus crucial, and appropriate methods are required. For this purpose, we propose a statistical model to predict Cd accumulation in durum wheat grain based on soil geochemical properties related to Cd availability in French agricultural soils with low Cd contents and neutral to alkaline pH (soils commonly used to grow durum wheat)...
July 15, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28711787/seed-priming-and-transgenerational-drought-memory-improves-tolerance-against-salt-stress-in-bread-wheat
#9
Tahira Tabassum, Muhammad Farooq, Riaz Ahmad, Ali Zohaib, Abdul Wahid
This study was conducted to evaluate the potential of seed priming following terminal drought on tolerance against salt stress in bread wheat. Drought was imposed in field sown wheat at reproductive stage (BBCH growth stage 49) and was maintained till physiological maturity (BBCH growth stage 83). Seeds of bread wheat, collected from crop raised under terminal drought and/or well-watered conditions, were subjected to hydropriming and osmopriming (with 1.5% CaCl2) and were sown in soil-filled pots. After stand establishment, salt stress treatments viz...
July 8, 2017: Plant Physiology and Biochemistry: PPB
https://www.readbyqxmd.com/read/28710914/high-photosynthetic-capability-observed-in-the-wheat-germplasm-with-rye-chromosomes
#10
Quanhao Song, Rina Su, Yongmao Chai, Bachir Daoura Goudia, Liang Chen, Yin-Gang Hu
Improving photosynthetic capability is one of the most important factors for increasing wheat yield potential. The photosynthetic capability of wheat germplasm with different alien chromosomes was investigated and compared with bread wheat cultivars (BC) in this study, including wheat addition lines (CA), hexaploid triticale (HT), octoploid triticale (OT), and synthetic hexaploid wheat lines (SHW). Results indicated that HT, OT, and SHW produced significantly higher biomass plant(-1)(BMPP), with HT displaying the highest grain yield plant(-1) (GYPP)...
July 4, 2017: Journal of Plant Physiology
https://www.readbyqxmd.com/read/28710877/quality-attributes-of-bread-fortified-with-staghorn-sumac-extract
#11
Sunan Wang, Fan Zhu
Staghorn sumac (Rhus typhina) is rich in polyphenols and may be used as an innovative ingredient in maintaining and enhancing food quality. In this report, aqueous extracts of sumac fruit powder were added up to 10% in wheat bread formulation. The extract concentration-dependently delayed the mold growth (up to 5 log reduction in 7-day storage) and the staling of bread. Adding sumac extracts dose-dependently increased the total phenolic and anthocyanin contents of the breads. Minimal changes were observed in loaf volume, water activity, moisture content, texture (cohesiveness, springiness and adhesive) and aroma of breads containing extracts of less than 4%...
July 15, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28706955/effect-of-sugar-versus-mixed-breakfast-on-metabolic-and-neurofunctional-responses-in-healthy-individuals
#12
Roberto Codella, Stefano Benedini, Stefano Paini, Andrea Caumo, Michela Adamo, Ileana Terruzzi, Anna Ferrulli, Concetta Macrì, Luca Andreoni, Michele Sterlicchio, Livio Luzi
We investigated the effects of glucose and diverse breakfasts on glucose increment and ghrelin suppression and cognitive processing of sensory information assessed by frontal P300 evoked potentials. In a randomized crossover design, 12 healthy individuals (6M/6F; BMI 22.2 ± 0.4 kg/m(2); 27 ± 1.3 years, mean ± SEM) underwent 50 g OGTT (A) and 3 breakfasts (B1: milk and cereals; B2: milk, apple, and chocolate cream-filled sponge cake; B3: milk, apple, bread, and hazelnut chocolate cream) to assess plasma glucose-, insulin-, and ghrelin excursions...
2017: Journal of Diabetes Research
https://www.readbyqxmd.com/read/28706348/a-methodological-approach-to-the-study-of-archaeological-cereal-meals-a-case-study-at-%C3%A3-atalh%C3%A3-y%C3%A3-k-east-turkey
#13
Lara González Carretero, Michèle Wollstonecroft, Dorian Q Fuller
This paper presents an integrated methodology for the analysis of archaeological remains of cereal meals, based on scanning electronic microscopic analyses of microstructures of charred food fragments from Neolithic Çatalhöyük (Turkey). The remains of cereal foods as 'bread-like' or 'porridge-like' small charred lumps of various amalgamated plant materials are frequently recovered from Neolithic and later archaeological sites in southwest Asia and Europe. Cereal food remains have recently attracted interest because the identification of their plant contents, the forms of food that they represent and the methods used in their creation can provide unique information about ancient culinary traditions and routine food processing, preparation and cooking techniques...
2017: Vegetation History and Archaeobotany
https://www.readbyqxmd.com/read/28704984/the-effect-of-personal-familial-and-enviroinmental-characteristics-on-acne-vulgaris-a-prospective-multicenter-case-controlled-study-from-turkey
#14
Ayşe S Karadağ, İlknur Balta, Hayriye Saricaoğlu, Selim Kiliç, Kıymet H Kelekçi, Mehmet Yildirim, Deniz A Arica, Savaş Öztürk, Göksun Karaman, Aslı A Çerman, Serap G Bilgili, Enver Turan, Mustafa M Demirci, Tuğba K Uzunçakmak, Serdar C Güvenç, Arzu Ataseven, Ayten Ferahbaş, Berna Aksoy, Emine Çölgeçen, Özlem Ekiz, Filiz Topaloğlu Demir, Özlem Bilgiç, Seray Çakmak, Derya Uçmak, Pınar Özuğuz, Yeşim Kaymak Konkuralp, Aylin T Ermertcan, Gonca Gökdemir, Emel Bülbül Başkan, Gökçen Alyamaç, Hatice Şanli
BACKGROUND: There are only a few studies about epidemiological features of acne vulgaris in the literature. The aim of this study was to analyze demographic, clinical, familial and environmental characteristics of acne, the role of diet and aggravating factors and association of these factors with acne severity. METHODS: Patients with a diagnosis of mild-moderate to severe acne were consecutively interviewed at the participating centers during the study period. RESULTS: A total of 3826 patients and 759 control patients were involved in this study...
July 11, 2017: Giornale Italiano di Dermatologia e Venereologia: Organo Ufficiale, Società Italiana di Dermatologia e Sifilografia
https://www.readbyqxmd.com/read/28704176/availability-and-promotion-of-healthful-foods-in-stores-and-restaurants-guam-2015
#15
Elizabeth A Lundeen, Brenna K VanFrank, Sandra L Jackson, Brittani Harmon, Alyssa Uncangco, Patrick Luces, Carrie Dooyema, Sohyun Park
Chronic disease, which is linked to unhealthy nutrition environments, is highly prevalent in Guam. The nutrition environment was assessed in 114 stores and 63 restaurants in Guam. Stores had limited availability of some healthier foods such as lean ground meat (7.5%) and 100% whole-wheat bread (11.4%), while fruits (81.0%) and vegetables (94.8%) were more commonly available; 43.7% of restaurants offered a healthy entrée or main dish salad, 4.1% provided calorie information, and 15.7% denoted healthier choices on menus...
July 13, 2017: Preventing Chronic Disease
https://www.readbyqxmd.com/read/28702048/aegilops-tauschii-accessions-with-geographically-diverse-origin-show-differences-in-chromosome-organization-and-polymorphism-of-molecular-markers-linked-to-leaf-rust-and-powdery-mildew-resistance-genes
#16
Maciej Majka, Michał T Kwiatek, Joanna Majka, Halina Wiśniewska
Aegilops tauschii (2n = 2x = 14) is a diploid wild species which is reported as a donor of the D-genome of cultivated bread wheat. The main goal of this study was to examine the differences and similarities in chromosomes organization among accessions of Ae. tauschii with geographically diversed origin, which is believed as a potential source of genes, especially determining resistance to fungal diseases (i.e., leaf rust and powdery mildew) for breeding of cereals. We established and compared the fluorescence in situ hybridization patterns of 21 accessions of Ae...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28698480/comparison-of-dietary-intakes-of-7-year-old-children-enrolled-in-observational-birth-cohort-studies-on-the-isle-of-man-and-in-south-west-england
#17
Ellen M Tweney, Pauline M Emmett, Jean Golding, Stephanie Goodfellow, Caroline M Taylor
There is concern regarding the amount of fruit and vegetables consumed and high sugar intakes in children's diets. Regional dietary differences in the British Isles could underlie variations in health outcomes, but little is known about these differences. Our aim was to compare diets of children enrolled in observational birth cohort studies in the Isle of Man (IoM-ELSPAC) and in south-west England (ALSPAC). Dietary intakes were assessed by 3-day food records in IoM and ALSPAC at an age of 7 years. Comparisons of mean daily nutrient, and food and food group intakes were made between the studies and with UK national dietary guidelines...
July 8, 2017: Nutrients
https://www.readbyqxmd.com/read/28696926/habitat-predicts-levels-of-genetic-admixture-in-saccharomyces-cerevisiae
#18
Viranga Tilakaratna, Douda Bensasson
Genetic admixture can provide material for populations to adapt to local environments, and this process has played a crucial role in the domestication of plants and animals. The model yeast, Saccharomyces cerevisiae, has been domesticated multiple times for the production of wine, sake, beer and bread, but the high rate of admixture between yeast lineages has so far been treated as a complication for population genomic analysis. Here we make use of the low recombination rate at centromeres to investigate admixture in yeast using a classic Bayesian approach and a locus by locus phylogenetic approach...
July 10, 2017: G3: Genes—Genomes—Genetics
https://www.readbyqxmd.com/read/28691514/effect-of-heat-treatment-to-sweet-potato-flour-on-dough-properties-and-characteristics-of-sweet-potato-wheat-bread
#19
Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang, Lei-Lei Ji
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28684352/developing-an-innovative-textural-structure-for-semi-volume-breads-based-on-interaction-of-spray-dried-yogurt-powder-and-jujube-polysaccharide
#20
Saeedeh Sharafi, Shima Yousefi, Alireza Faraji
Addition effect of yogurt powder (YP, 2.96-10.03%) and jujube polysaccharide (JP, 2.08-4.91%) to the dough formulation of novel semi-volume breads was optimized using response surface methodology (RSM) to achieve the best physical (moisture content, specific volume and color parameters), textural (crumb firmness and springiness) and sensory attributes. A contrary behaviour on physico-mechanical and sensorial characteristics was found by adding YP and JP. An increase in JP content led to a significant reduction in the texture firmness and a remarkable increase in specific volume, crumb springiness and overall acceptability...
July 3, 2017: International Journal of Biological Macromolecules
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