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https://www.readbyqxmd.com/read/28449185/effect-of-oil-and-shortening-in-rice-bread-quality-relationship-between-dough-rheology-and-quality-characteristics
#1
Camino M Mancebo, Mario M Martínez, Cristina Merino, Esther de la Hera, Manuel Gómez
One of the main problems with gluten-free breads is their texture and their rapid staling. Fats are widely used for the improvement of texture and other quality parameters in gluten-free breads. The effect of oil and shortening in rice-breads quality and its correlation with dough rheology has been analysed. The inclusion of oil increased the specific volume of the breads and reduced their hardness, particularly with lower levels of hydration, whereas shortening did not modify specific volume or reduced it when hydration levels were higher...
April 27, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28445513/dietary-patterns-and-all-cause-cancer-and-cardiovascular-disease-mortality-in-japanese-men-and-women-the-japan-public-health-center-based-prospective-study
#2
Akiko Nanri, Tetsuya Mizoue, Taichi Shimazu, Junko Ishihara, Ribeka Takachi, Mitsuhiko Noda, Hiroyasu Iso, Shizuka Sasazuki, Norie Sawada, Shoichiro Tsugane
OBJECTIVE: A meta-analysis showed an inverse association of a prudent/healthy dietary pattern with all-cause mortality and no association of a western/unhealthy dietary pattern. However, the association of distinctive dietary patterns of Japanese population with mortality remains unclear. We prospectively investigated the association between dietary patterns and all-cause, cancer, and cardiovascular disease mortality among Japanese adults. METHODS: Participants were 36,737 men and 44,983 women aged 45-74 years who participated in the second survey of the Japan Public Health Center-based Prospective Study (1995-1998) and who had no history of serious disease...
2017: PloS One
https://www.readbyqxmd.com/read/28443492/consumption-of-healthy-foods-and-associated-socio-demographic-factors-among-russian-somali-and-kurdish-immigrants-in-finland
#3
Folasade A Adebayo, Suvi T Itkonen, Päivikki Koponen, Ritva Prättälä, Tommi Härkänen, Christel Lamberg-Allardt, Maijaliisa Erkkola
AIMS: We evaluated the consumption of healthy foods among Russian, Somali and Kurdish immigrants in Finland, and examined the relationship between socio-demographic factors and food consumption. METHODS: We used data from the Migrant Health and Wellbeing Study (Maamu), a population-based health interview and examination survey in six different municipalities in Finland between 2010 and 2012. Altogether, 635 men and 737 women, aged 18-64 years, of Russian ( n = 527), Somali ( n = 337) and Kurdish ( n = 508) origin were included...
May 2017: Scandinavian Journal of Public Health
https://www.readbyqxmd.com/read/28433180/novel-carboxymethyl-cellulose-polyvinyl-alcohol-blend-films-stabilized-by-pickering-emulsion-incorporation-method
#4
Hadi Fasihi, Mohammad Fazilati, Mahdi Hashemi, Nooshin Noshirvani
The aim of this study was to investigate the possibility of increasing the antimicrobial and antioxidant properties of biodegradable active films stabilized via Pickering emulsions. The blend films were prepared from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA), emulsified with oleic acid (OL) and incorporated with rosemary essential oil (REO). Formation of Pickering emulsion was confirmed by scanning electron microscopy (SEM), optical microscopy, mean droplet size and emulsion stability. Morphological, optical, physical, mechanical, thermal, antifungal and antioxidant properties of the films incorporated with different concentrations of REO (0...
July 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28432007/caloric-compensation-in-preschool-children-relationships-with-body-mass-and-differences-by-food-category
#5
S Carnell, L Benson, E L Gibson, L A Mais, S Warkentin
Maintaining a healthy weight may involve compensating for previously consumed calories at subsequent meals. To test whether heavier children demonstrated poorer caloric compensation across a range of conditions, and to explore whether compensation failure was the result of inadequate adjustment of overall intake or specific over-consumption of highly palatable, high energy-density 'junk' foods, we administered two compensation tests to a sample of 4-5 y olds. For Test A, preloads varied only in carbohydrate content and were organoleptically indistinguishable (200 ml orange-flavored beverage [0 kcal vs...
April 18, 2017: Appetite
https://www.readbyqxmd.com/read/28431559/effects-of-whole-grain-rye-with-and-without-resistant-starch-type-2-supplementation-on-glucose-tolerance-gut-hormones-inflammation-and-appetite-regulation-in-an-11-14-5%C3%A2-hour-perspective-a-randomized-controlled-study-in-healthy-subjects
#6
Jonna C Sandberg, Inger M E Björck, Anne C Nilsson
BACKGROUND: The prevalence of obesity is increasing worldwide and prevention is needed. Whole grain has shown potential to lower the risk of obesity, cardiovascular disease and type 2 diabetes. One possible mechanism behind the benefits of whole grain is the gut fermentation of dietary fiber (DF), e.g. non-starch polysaccharides and resistant starch (RS), in whole grain. The purpose of the study is to investigate the effect of whole grain rye-based products on glucose- and appetite regulation...
April 21, 2017: Nutrition Journal
https://www.readbyqxmd.com/read/28429921/relationship-between-dietary-patterns-and-brachial-ankle-pulse-wave-velocity-among-middle-aged-adults-in-japan
#7
Shota Moyama, Kazuhiro Minami, Mihiro Yano, Masumi Okumura, Susumu Hayashi, Hiroshi Takayama, Akira Yorimoto
BACKGROUND AND OBJECTIVES: Arterial stiffness is a leading cause of cardiovascular disease (CVD), and it is considered to be affected by dietary intake. However, few studies have examined the relationship between major dietary patterns and brachial-ankle pulse wave velocity (baPWV) among Japanese middle-aged subjects. We studied whether major dietary patterns were associated with baPWV in this population. METHODS AND STUDY DESIGN: Between 2009 and 2012, 70 Japanese middle-aged subjects (39 men and 31 women) with no history of stroke, coronary heart disease, or cancer were studied...
May 2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28429474/the-influence-of-glu-1-and-glu-3-loci-on-dough-rheology-and-bread-making-properties-in-wheat-t-aestivum-l-doubled-haploid-lines
#8
Monika Langner, Karolina Krystkowiak, Bolesław P Salmanowicz, Tadeusz Adamski, Paweł Krajewski, Zygmunt Kaczmarek, Maria Surma
BACKGROUND: The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at Glu-1 and Glu-3 loci, and their interactions were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in HMW-GS and LMW-GS composition. RESULTS: Flour quality, Reomixer, dough extension, Farinograph and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters than those with the Glu-A3e and Glu-B3a alleles...
April 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28425938/the-sodium-content-of-processed-foods-in-south-africa-during-the-introduction-of-mandatory-sodium-limits
#9
Sanne A E Peters, Elizabeth Dunford, Lisa J Ware, Teresa Harris, Adele Walker, Mariaan Wicks, Tertia van Zyl, Bianca Swanepoel, Karen E Charlton, Mark Woodward, Jacqui Webster, Bruce Neal
BACKGROUND: In June 2016, the Republic of South Africa introduced legislation for mandatory limits for the upper sodium content permitted in a wide range of processed foods. We assessed the sodium levels of packaged foods in South Africa during the one-year period leading up to the mandatory implementation date of the legislation. METHODS: Data on the nutritional composition of packaged foods was obtained from nutrition information panels on food labels through both in-store surveys and crowdsourcing by users of the HealthyFood Switch mobile phone app between June 2015 and August 2016...
April 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28421615/the-effects-of-oat-%C3%AE-glucan-incorporation-on-the-quality-structure-consumer-acceptance-and-glycaemic-response-of-steamed-bread
#10
Lei Wang, Fayin Ye, Liyuan Feng, Fubin Wei, Guohua Zhao
The objective of this study was to evaluate the effects of the incorporation of oat β-glucan (OβG) on the sensory and nutritional quality of steamed bread. Wheat flour was substituted with OβG at levels varying from 0 g/100 g to 5 g/100 g. The results showed that the products containing 1 g/100 g and 3 g/100 g OβG produced a comparable overall consumer acceptance while a significantly lower score was given to the product with 5 g/100 g. Nutritionally, the presence of OβG impeded in vitro starch hydrolysis by amylolytic enzymes...
March 31, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28420692/an-improved-assembly-and-annotation-of-the-allohexaploid-wheat-genome-identifies-complete-families-of-agronomic-genes-and-provides-genomic-evidence-for-chromosomal-translocations
#11
Bernardo J Clavijo, Luca Venturini, Christian Schudoma, Gonzalo Garcia Accinelli, Gemy Kaithakottil, Jonathan Wright, Philippa Borrill, George Kettleborough, Darren Heavens, Helen Chapman, James Lipscombe, Tom Barker, Fu-Hao Lu, Neil McKenzie, Dina Raats, Ricardo H Ramirez-Gonzalez, Aurore Coince, Ned Peel, Lawrence Percival-Alwyn, Owen Duncan, Josua Trösch, Guotai Yu, Dan M Bolser, Guy Namaati, Arnaud Kerhornou, Manuel Spannagl, Heidrun Gundlach, Georg Haberer, Robert P Davey, Christine Fosker, Federica Di Palma, Andrew Phillips, A Harvey Millar, Paul J Kersey, Cristobal Uauy, Ksenia V Krasileva, David Swarbreck, Michael W Bevan, Matthew D Clark
Advances in genome sequencing and assembly technologies are generating many high-quality genome sequences, but assemblies of large, repeat-rich polyploid genomes, such as that of bread wheat, remain fragmented and incomplete. We have generated a new wheat whole-genome shotgun sequence assembly using a combination of optimized data types and an assembly algorithm designed to deal with large and complex genomes. The new assembly represents >78% of the genome with a scaffold N50 of 88.8 kb that has a high fidelity to the input data...
April 18, 2017: Genome Research
https://www.readbyqxmd.com/read/28420202/cereal-consumption-among-subjects-with-celiac-disease-a-snapshot-for-nutritional-considerations
#12
Francesco Valitutti, Donatella Iorfida, Caterina Anania, Chiara Maria Trovato, Monica Montuori, Salvatore Cucchiara, Carlo Catassi
BACKGROUND: To our knowledge no study has focused on the pattern of cereal-based products (CBP) consumption among people with celiac disease (CD). Our study aimed at evaluating the dietary intake of CBP among patients with CD and comparing it with a control population. METHODS: Eighty-two volunteers with CD and 77 non-CD volunteers enrolled throughout Italy were asked to register their consumption of CBP on specific diaries for three days. RESULTS: CD patients' median three-day intake of biscuits and crackers was higher compared to controls (65...
April 18, 2017: Nutrients
https://www.readbyqxmd.com/read/28419377/gene-tree-reconciliation-with-mul-trees-to-resolve-polyploidy-events
#13
Gregg W C Thomas, S Hussain Ather, Matthew W Hahn
Polyploidy can have a huge impact on the evolution of species, and it is a common occurrence, especially in plants. The two types of polyploids - autopolyploids and allopolyploids - differ in the level of divergence between the genes that are brought together in the new polyploid lineage. Because allopolyploids are formed via hybridization, the homoeologous copies of genes within them are at least as divergent as orthologs in the parental species that came together to form them. This means that common methods for estimating the parental lineages of allopolyploidy events are not accurate, and can lead to incorrect inferences about the number of gene duplications and losses...
April 13, 2017: Systematic Biology
https://www.readbyqxmd.com/read/28417289/reporting-the-margin-in-pancreaticoduodenectomies-r0-versus-r1
#14
Chandralekha Shyamsunder Tampi, Somesh Nilkanth, Palepu Jagannath
AIM: This study was conducted to analyze the changes in margin positivity in pancreaticoduodenectomies, on using a standardized protocol, which bread loafs the pancreas and duodenum in the axial plane for adenocarcinomas arising in the pancreatic head, ampulla, terminal common bile duct (CBD), and duodenum, and then to assess whether these tumor subsets involve the margins in different ways. METHODS: The analysis was performed on 70 consecutive specimens, the pre-protocol specimens serving as the control group...
April 18, 2017: Indian Journal of Gastroenterology: Official Journal of the Indian Society of Gastroenterology
https://www.readbyqxmd.com/read/28417207/impact-of-food-processing-on-rye-product-properties-and-their-in-vitro-digestion
#15
Daniel P Johansson, José L Vázquez Gutiérrez, Rikard Landberg, Marie Alminger, Maud Langton
PURPOSE: Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. METHODS: Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion...
April 17, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28407968/novel-nanoliposomal-encapsulated-omega-3-fatty-acids-and-their-applications-in-food
#16
Babak Rasti, Arezoo Erfanian, Jinap Selamat
The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28402495/analysis-of-aneuploid-lines-of-bread-wheat-to-map-chromosomal-locations-of-genes-controlling-root-hair-length
#17
Miao Liu, Tina Rathjen, Kumara Weligama, Kerrie Forrest, Matthew Hayden, Emmanuel Delhaize
Background and Aims: Long root hairs enable the efficient uptake of poorly mobile nutrients such as phosphorus. Mapping the chromosomal locations of genes that control root hair length can help exploit the natural variation within crops to develop improved cultivars. Genetic stocks of the wheat cultivar 'Chinese Spring' were used to map genes that control root hair length. Methods: Aneuploid stocks of 'Chinese Spring' were screened using a rapid method based on rhizosheath size and then selected lines were assayed for root hair length to identify chromosomes harbouring genes controlling root hair length...
April 11, 2017: Annals of Botany
https://www.readbyqxmd.com/read/28400025/influence-of-levan-producing-acetic-acid-bacteria-on-buckwheat-sourdough-breads
#18
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough breads were prepared with different sourdoughs from both strains (24, 30 and 48 h fermentation, respectively) and analyzed with respect to bread volume, crumb hardness and sensory characteristics. During fermentation, levan, acetic and gluconic acids were increasingly produced, while spontaneously co-growing lactic acid bacteria additionally formed acetic and lactic acids...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28395827/inhibitory-mechanism-of-quercetin-against-the-formation-of-5-hydroxymethyl-2-furaldehyde-in-buckwheat-flour-bread-by-ultra-performance-liquid-chromatography-coupled-with-high-resolution-tandem-mass-spectrometry
#19
Yinan Zhang, Xiaoning An
Ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry (UPLC-HRMS/MS) was employed to investigate the inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) in buckwheat flour bread. The HMF and HMF precursors (3,4-dideoxyglucosone-3-ene (3,4-DGE), 3-deoxyglucosone (3-DG), or fructofuranosyl cation dehydration products (FCDPs)) adducts of quercetin were detected in buckwheat flour bread, with the trapping of these compounds by quercetin to form corresponding adducts with HMF or its precursors in 1:1, 1:2, 1:3, and 1:4 ratios (where "1" refers to quercetin in all cases)...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28393519/effect-of-bread-crumb-and-crust-structure-on-the-in-vivo-release-of-volatiles-and-the-dynamics-of-aroma-perception
#20
Solenne Jourdren, Marine Masson, Anne Saint-Eve, Maud Panouillé, David Blumenthal, Pascal Lejeune, Isabelle Déléris, Isabelle Souchon
This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n = 6) or produced in the laboratory via par baking (n = 3). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i...
April 14, 2017: Journal of Agricultural and Food Chemistry
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