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https://www.readbyqxmd.com/read/29223035/use-of-hop-extract-as-antifungal-ingredient-for-bread-making-and-selection-of-autochthonous-resistant-starters-for-sourdough-fermentation
#1
Luana Nionelli, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
No abstract text is available yet for this article.
December 5, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29222888/common-food-antimicrobials-effects-on-cellular-inflammation-and-oxidative-damage-and-their-estimated-occurrence-in-singapore
#2
Claudine Loong, Shin Yih Tsen, Xing Lin Ho, Muhammed Faiz B Raman, Wai Mun Loke
BACKGROUND AND OBJECTIVES: The prevalence and potential health effects of common food antimicrobials in processed foods and beverages are relatively unknown in Singapore. The occurrence of chemical antimicrobials in processed foods and beverages and their effects on inflammation and oxidative stress in vitro were examined. METHODS AND STUDY DESIGN: The occurrence of antimicrobials in 1605 processed food and 359 beverage items were examined by surveying the ingredients on the product labels...
2018: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/29220088/multi-walled-carbon-nanotubes-applied-through-seed-priming-influence-early-germination-root-hair-growth-and-yield-of-bread-wheat-triticum-aestivum-l
#3
Anjali Joshi, Simranjeet Kaur, Keya Dharamvir, Harsh Nayyar, Gaurav Verma
BACKGROUND: Reports of multi-walled carbon nanotubes (MWCNT) incorporated into plants have indicated better yield and productivity, yet the phenomena needs in-depth understanding especially when agricultural crops are tested. We primed wheat seeds with MWCNT to understand the effects on germination, growth, anatomy, physiology and yield. RESULT: This study, carried out in field conditions is a step forward over the previous reports. Early germination, excessive root hair, denser stomata & larger root length result in faster growth and higher yield of wheat plants...
December 8, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29218375/genetic-analysis-of-multi-environmental-spring-wheat-trials-identifies-genomic-regions-for-locus-specific-trade-offs-for-grain-weight-and-grain-number
#4
Sivakumar Sukumaran, Marta Lopes, Susanne Dreisigacker, Matthew Reynolds
GWAS on multi-environment data identified genomic regions associated with trade-offs for grain weight and grain number. Grain yield (GY) can be dissected into its components thousand grain weight (TGW) and grain number (GN), but little has been achieved in assessing the trade-off between them in spring wheat. In the present study, the Wheat Association Mapping Initiative (WAMI) panel of 287 elite spring bread wheat lines was phenotyped for GY, GN, and TGW in ten environments across different wheat growing regions in Mexico, South Asia, and North Africa...
December 7, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/29216335/introgression-of-aegilops-speltoides-segments-in-triticum-aestivum-and-the-effect-of-the-gametocidal-genes
#5
Julie King, Surbhi Grewal, Cai-Yun Yang, Stella Hubbart Edwards, Duncan Scholefield, Stephen Ashling, John A Harper, Alexandra M Allen, Keith J Edwards, Amanda J Burridge, Ian P King
Background and Aims: Bread wheat (Triticum aestivum) has been through a severe genetic bottleneck as a result of its evolution and domestication. It is therefore essential that new sources of genetic variation are generated and utilized. This study aimed to generate genome-wide introgressed segments from Aegilops speltoides. Introgressions generated from this research will be made available for phenotypic analysis. Methods: Aegilops speltoides was crossed as the male parent to T...
December 5, 2017: Annals of Botany
https://www.readbyqxmd.com/read/29212502/a-spatial-analysis-of-dietary-patterns-in-a-large-representative-population-in-the-north-of-the-netherlands-the-lifelines-cohort-study
#6
Louise H Dekker, Richard H Rijnks, Dirk Strijker, Gerjan J Navis
BACKGROUND: Diet is an important modifiable risk factor for chronic diseases. In the search for effective strategies to improve dietary patterns in order to promote healthy ageing, new approaches considering contextual factors in public health medicine are warranted. The aim of this study is to examine the spatial clustering of dietary patterns in a large representative sample of adults. METHODS: Dietary patterns were defined on the basis of a 111 item Food Frequency Questionnaire among n = 117,570 adults using principal components analysis...
December 7, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/29210608/occurrence-and-risk-assessment-of-population-exposed-to-deoxynivalenol-in-foods-derived-from-wheat-flour-in-brazil
#7
Milena Veronezi Silva, Giseli Cristina Pante, Jéssica Cristina Zoratto Romoli, Alexandra Perdigão Maia de Souza, Gustavo Henrique Oliveira da Rocha, Flavio Dias Ferreira, Adriane Lettnin Roll Feijó, Salesia Maria Prodócimo Moscardi, Karina Ruaro de Paula, Erika Bando, Samuel Botião Nerilo, Miguel Machinski
Deoxynivalenol (DON) is the most important of the trichothecenes in terms of amounts and occurrence in wheat. This compound was show to be associated with a glomerulonephropathy involving an increase of immunoglobulin A in humans. This study assessed the occurrence of DON in wheat flour and the exposure of Brazilian teenagers, adults and elderly to this mycotoxin due to intake of wheat flour-based products. DON extraction in wheat flour was carried out by solid phase extraction and the quantification was performed by ultra-high proficiency liquid chromatography with diode-array detection...
December 6, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29210449/mixture-design-applied-to-the-development-of-chickpea-based-gluten-free-bread-with-attractive-technological-sensory-and-nutritional-quality
#8
Fernanda G Santos, Camilly Fratelli, Denise G Muniz, Vanessa D Capriles
The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten-free bread (GFB). The performance of chickpea flour (CF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Six simplex-centroid designs for 3 ingredients were used to identify the ideal proportions of CF in various blends with cassava starch (CS), maize starch (MS), potato starch (PS), and rice flour (RF) achieving the best physical properties. For each design, 3 single, 3 binary, and 3 ternary formulations were prepared...
December 6, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29207886/quality-characteristics-of-wheat-flour-dough-and-bread-containing-grape-pomace-flour
#9
Monika Šporin, Martina Avbelj, Boris Kovač, Sonja Smole Možina
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29207491/dietary-intake-of-high-protein-foods-and-other-major-foods-in-meat-eaters-poultry-eaters-fish-eaters-vegetarians-and-vegans-in-uk-biobank
#10
Kathryn E Bradbury, Tammy Y N Tong, Timothy J Key
Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944)...
December 2, 2017: Nutrients
https://www.readbyqxmd.com/read/29202922/simultaneous-analysis-of-multiple-allergens-in-food-products-by-lc-ms-ms
#11
Lee Sun New, Andre Schreiber, Jianru Stahl-Zeng, Hua-Fen Liu
There is currently no cure for food allergies, and sufferers can only rely on the correct labeling of foods toavoid allergens. Hence, it is important that analytical methods are sensitive and accurate enough to screen for the presence of multiple allergens in food products. In this study, we developed an LC-tandem MS method that is able to simultaneously screen or quantify the signature tryptic peptides of multiple allergen commodities. This method is capable of screening and identifying egg white, skim milk, peanut, soy, and tree nuts (almond, Brazil nut, cashew, hazelnut, pecan, pine nut, pistachio, and walnut) at a detection limit of 10 ppm in incurred bread and cookies...
December 5, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/29202197/unfertilized-ovary-pushes-wheat-flower-open-for-cross-pollination
#12
Takashi Okada, J E A Ridma M Jayasinghe, Moureen Nansamba, Mathieu Baes, Patricia Warner, Allan Kouidri, David Correia, Vy Nguyen, Ryan Whitford, Ute Baumann
Bread wheat is strongly autogamous; however, an opportunity for outcrossing occurs when self-pollination fails and florets open. The first phase of floret opening at anthesis is short and induced by lodicule turgidity. Some wheat florets re-open post-anthesis for several days, known as the 'second opening', for which the underlying mechanisms are largely unknown. We performed detailed physiological, anatomical, and histological investigations to understand the biological basis of the flower opening process...
November 30, 2017: Journal of Experimental Botany
https://www.readbyqxmd.com/read/29200604/genetic-impact-of-rht-dwarfing-genes-on-grain-micronutrients-concentration-in-wheat
#13
Govindan Velu, Ravi P Singh, Julio Huerta, Carlos Guzmán
Wheat is a major staple food crop providing about 20% of dietary energy and proteins, and food products made of whole grain wheat are a major source of micronutrients like Zinc (Zn), Iron (Fe), Manganese (Mn), Magnesium (Mg), Vitamin B and E. Wheat provides about 40% intake of essential micronutrients by humans in the developing countries relying on wheat based diets. Varieties with genetically enhanced levels of grain micronutrient concentrations can provide a cost-effective and sustainable option to resource poor wheat consumers...
December 2017: Field Crops Research
https://www.readbyqxmd.com/read/29199499/a-nutritional-evaluation-of-various-typical-italian-breakfast-products-a-comparison-of-macronutrient-composition-and-glycaemic-index-values
#14
Marta Cossu, Laura Chiavaroli, Margherita Dall'Asta, Veronica Francinelli, Francesca Scazzina, Furio Brighenti
Breakfast foods with lower glycaemic responses are associated with better body weight control. Glycaemic index (GI) values of some commonly consumed breakfast foods in Italy were determined and compared, along with macronutrients. Cakes/pastries were low-medium GI (44-60), with high-sugar and saturated fat and low-fibre. Generally, mueslis and breads were medium GI (62-66 and 59-76, respectively) with higher fibre and lower saturated fat and sugar. The addition of spreads to bread lowered GI (47-66) but increased sugar and saturated fat...
December 4, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/29199453/composition-of-legume-soaking-water-and-emulsifying-properties-in-gluten-free-bread
#15
San Huang, Yuling Liu, Weihan Zhang, Kylie J Dale, Silu Liu, Jingnan Zhu, Luca Serventi
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo chickpeas, whole green lentils, split yellow peas and yellow soybeans were tested in this study for functional properties and use as food ingredients. Composition, physicochemical properties and effect on the quality of gluten-free bread were determined for each legume soaking water...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29196985/virus-induced-gene-silencing-vigs-in-aegilops-tauschii-and-its-use-in-functional-analysis-of-aetdreb2
#16
Elahe Tavakol
Among the available reverse genetic approaches for studying gene function, virus-induced gene silencing (VIGS) has several advantages. It allows rapid characterization of gene function independent of stable transformation, which is basically difficult to achieve in monocots, and offers the potential to silence individual or multiple genes of a gene family. In order to establish a VIGS system in Aegilops tauschii, modified vectors derived from Barley stripe mosaic virus (BSMV) were used for silencing a phytoene desaturase gene that provides a convenient visual reporter for silencing...
December 1, 2017: Molecular Biotechnology
https://www.readbyqxmd.com/read/29196017/traditional-fermentation-of-tef-injera-impact-on-in-vitro-iron-and-zinc-dialysability
#17
Habtu Shumoy, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke, Katleen Raes
Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal mainly produced in Ethiopia, is increasingly getting higher acceptance in the global market because it is gluten free and has high iron content. The aim of this study was to evaluate the in vitro dialysability of Fe and Zn in a backslop fermented gluten free flat bread known as injera. The traditional fermentation caused up to 49-66% reduction of phytic acid (PA). Molar ratios of PA:Fe and PA:Zn decreased from 14 to 1 and from 63 to 19, respectively, after 120h of fermentation...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29196006/understanding-the-influence-of-buckwheat-bran-on-wheat-dough-baking-performance-mechanistic-insights-from-molecular-and-material-science-approaches
#18
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, Stefania Iametti, M Ambrogina Pagani, Stefano Renzetti
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29193733/overexpression-of-the-class-i-homeodomain-transcription-factor-tahdzipi-5-increases-drought-and-frost-tolerance-in-transgenic-wheat
#19
Yunfei Yang, Sukanya Luang, John Harris, Matteo Riboni, Yuan Li, Natalia Bazanova, Maria Hrmova, Stephan Haefele, Nataliya Kovalchuk, Sergiy Lopato
Characterisation of the function of stress-related genes helps to define mechanisms of plant responses to environmental conditions. The findings of this work defined the role of the wheat TaHDZipI-5 gene, encoding a stress-responsive homeodomain-leucine zipper class I (HD-Zip I) transcription factor, during the development of plant tolerance to frost and drought. Strong induction of TaHDZipI-5 expression by low temperatures, and the elevated TaHDZipI-5 levels of expression in flowers and early developing grains in the absence of stress, suggest that TaHDZipI-5 is involved in the regulation of frost tolerance at flowering...
November 28, 2017: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/29191745/do-nutrition-labels-influence-healthier-food-choices-analysis-of-label-viewing-behaviour-and-subsequent-food-purchases-in-a-labelling-intervention-trial
#20
Cliona Ni Mhurchu, Helen Eyles, Yannan Jiang, Tony Blakely
BACKGROUND: There are few objective data on how nutrition labels are used in real-world shopping situations, or how they affect dietary choices and patterns. DESIGN: The Starlight study was a four-week randomised, controlled trial of the effects of three different types of nutrition labels on consumer food purchases: Traffic Light Labels, Health Star Rating labels, or Nutrition Information Panels (control). Smartphone technology allowed participants to scan barcodes of packaged foods and receive randomly allocated labels on their phone screen, and to record their food purchases...
November 27, 2017: Appetite
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