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https://www.readbyqxmd.com/read/28626103/-study-on-lifestyle-in-patients-with-gastroesophageal-%C3%A2-reflux-disease
#1
Lingzhi Yuan, Dan Tang, Jin Peng, Nanfang Qu, Chun Yue, Fen Wang
To investigate the correlation between certain unhealthy lifestyles and the incidence of gastroesophageal reflux disease (GERD), thus to provide the lifestyle guidelines for GERD patients.
 Methods: Retrospective study were conducted for 402 GERD and 276 non-GERD out-patients in Department of Gastroenterology, Third Xiangya Hospital, Central South University from August, 2014 to August, 2015 based on questionnaire survey, then the correlation of unhealthy lifestyles with GERD were analyzed.
 Results: The top 10 common symptoms for GERD were as follows: reflux, acid regurgitation, postprandial fullness, heartburn, swallow obstruction or pain, epigastric burning sensation, paraesthesia pharynges, poststernal pain, chronic laryngopharyngitis, and chronic cough...
May 28, 2017: Zhong Nan da Xue Xue Bao. Yi Xue Ban, Journal of Central South University. Medical Sciences
https://www.readbyqxmd.com/read/28598509/comparison-of-nutritional-composition-aroma-compounds-and-biological-activities-of-two-kinds-of-tartary-buckwheat-tea
#2
Huimin Guo, Xiushi Yang, Haitao Zhou, Xiuxiu Luo, Peiyou Qin, Jincai Li, Guixing Ren
Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and α-glucosidase inhibitory activities were also evaluated...
June 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28590423/a-novel-technique-for-sterilization-using-a-power-self-regulated-single-mode-microwave-cavity
#3
Juan D Reverte-Ors, Juan L Pedreño-Molina, Pablo S Fernández, Antonio J Lozano-Guerrero, Paula M Periago, Alejandro Díaz-Morcillo
In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance...
June 7, 2017: Sensors
https://www.readbyqxmd.com/read/28572974/nutritional-advantages-of-sous-vide-cooking-compared-to-boiling-on-cereals-and-legumes-determination-of-ashes-and-metals-content-in-ready-to-eat-products
#4
Mariangela Rondanelli, Maria Daglia, Silvia Meneghini, Arianna Di Lorenzo, Gabriella Peroni, Milena Anna Faliva, Simone Perna
In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28572925/origins-production-and-utilization-of-cassava-in-burkina-faso-a-contribution-of-a-neglected-crop-to-household-food-security
#5
Flibert Guira, Koussao Some, Donatien Kabore, Hagrétou Sawadogo-Lingani, Yves Traore, Aly Savadogo
Cassava (Manihot esculenta Crantz) is a food plant introduced in Africa from America by the Portuguese in 1558. The objective of this study is to establish cassava origins, production, and utilization in Burkina Faso. The investigation was carried out in the regions of Center West, Cascades, Boucle du Mouhoun, Hauts Bassins, South West, and Center East of Burkina Faso. Eighteen cassava processing units and 226 farmers in 57 communities from the selected regions have been involved in the survey. The investigation showed that cassava was introduced to Burkina Faso, former Upper Volta from the costal countries, Gold Coast (now Ghana), by both local traders and the Roman Catholic White missionaries...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28569619/effects-of-point-massage-of-liver-and-stomach-channel-combined-with-pith-and-trotter-soup-on-postpartum-lactation-start-time
#6
Qiong Luo, Yin Hu, Hui Zhang
Delay in lactation initiation causes maternal anxiety and subsequent adverse impact on maternal exclusive breast feeding. It is important to explore a safe and convenient way to promote lactation initiation. The feasibility of point massage of liver and stomach channel combined with pith and trotter soup on prevention of delayed lactation initiation was investigated in the present study. 320 women were enrolled and randomly divided into four groups, control group (80 women), point massage group (80 women), pith and trotter soup group (80 women), and massage + soup group (80 women) to compare the lactation initiation time...
June 1, 2017: Journal of Obstetrics and Gynaecology: the Journal of the Institute of Obstetrics and Gynaecology
https://www.readbyqxmd.com/read/28566905/the-effect-of-rhus-verniciflua-stokes-extracts-on-photo-aged-mouse-skin
#7
Hannah Hong, Minyoung Jung, Sung Jay Choe, Jung-Bae Kim, Eung Ho Choi
BACKGROUND: Rhus verniciflua Stokes (RV) has traditionally been used in Korea as an indigenous food (Rhus chicken soup) and as an herbal medicinal plant. While the anticancer, antimicrobial, and anti-inflammatory properties of RV have been actively studied in the medical field, its antioxidant effects in the skin that resist the reactive oxygen species in keratinocytes and fibroblasts is less understood. OBJECTIVE: We designed to evaluate the effects of R. verniciflua Stokes extract (RVE) on the photo-aged skin by an in vitro experiment using human fibroblasts and an in vivo experiment using a photo-aged murine model...
June 2017: Annals of Dermatology
https://www.readbyqxmd.com/read/28559979/a-new-comorbidity-model-and-the-common-pathological-mechanisms-of-migraine-and-epilepsy
#8
Shanghua Fan, Zheman Xiao, Fan Zhu, Xiaohua He, Zuneng Lu
A bi-directional relationship between epilepsy and migraine has been widely reported in epidemiological and clinical studies, but the mechanisms of interaction between these disorders have not been fully examined using animal models. The aim of the present study was to develop a new comorbidity model of migraine and epilepsy. Nociception was induced by applying an inflammatory soup to the dura mater; this procedure resulted in nociception similar to that expressed in inflammatory disorders such as migraine...
2017: American Journal of Translational Research
https://www.readbyqxmd.com/read/28559731/developing-a-molecular-identification-assay-of-old-landraces-for-the-genetic-authentication-of-typical-agro-food-products-the-case-study-of-the-barley-agordino
#9
Fabio Palumbo, Giulio Galla, Gianni Barcaccia
The orzo Agordino is a very old local variety of domesticated barley (Hordeum vulgare ssp. distichum L.) that is native to the Agordo District, Province of Belluno, and is widespread in the Veneto Region, Italy. Seeds of this landrace are widely used for the preparation of very famous dishes of the dolomitic culinary tradition such as barley soup, bakery products and local beer. Understanding the genetic diversity and identity of the Agordino barley landrace is a key step to establish conservation and valorisation strategies of this local variety and also to provide molecular traceability tools useful to ascertain the authenticity of its derivatives...
March 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28550782/immunofluorescence-evaluation-of-4-hydroxynonenal-and-8-hydroxy-2-deoxyguanosine-activation-in-zebrafish-daino-rerio-larvae-brain-exposed-microinjected-to-propyl-gallate
#10
Ahmet Topal, Selim Çomakli, Mustafa Özkaraca, Alper Baran, Mine Köktürk, Veysel Parlak, Yavuz Selim Sağlam, Muhammed Atamanalp, Saltuk Buğrahan Ceyhun
Propyl gallate (PG) is a chemical compound obtained by esterification of propanol with gallic acid. Due to its antioxidative properties, it is widely used in cosmetics and pharmaceutical industries as well as to protect the oils in foods such as butter, milk-based desserts, chewing gum, mayonnaise, meat, soups, cereals, spices and seasonings from rancidity. This study has been designed to assessment 8-OHdG and 4-HNE activity, and histopathological changes in the brain tissues of zebrafish larvae, which is a lecithotrophic organism, after 96 h of PG exposure via microinjecting to yolk sac of embryo...
May 19, 2017: Chemosphere
https://www.readbyqxmd.com/read/28523149/qsofa-welcome-to-the-sepsis-alphabet-soup
#11
EDITORIAL
Peter C Hou, Raghu R Seethala, Imoigele P Aisiku
No abstract text is available yet for this article.
April 2017: Journal of Thoracic Disease
https://www.readbyqxmd.com/read/28521711/mini-heme-proteins-designability-of-structure-and-diversity-of-functions
#12
Jagdish Rai
Natural heme proteins may have heme bound to poly-peptide chain as a cofactor via non-covalent forces or heme as a prosthetic group may be covalently bound to the proteins. Nature has used porphyrins in diverse functions like electron transfer, oxidation, reduction, ligand binding, photosynthesis, signaling, etc. by modulating its properties through diverse protein matrices. Synthetic chemists have tried to utilize these molecules in equally diverse industrial and medical applications due to their versatile electro-chemical and optical properties...
May 15, 2017: Current Protein & Peptide Science
https://www.readbyqxmd.com/read/28505084/food-sources-of-energy-and-nutrients-in-infants-toddlers-and-young-children-from-the-mexican-national-health-and-nutrition-survey-2012
#13
Liya Denney, Myriam C Afeiche, Alison L Eldridge, Salvador Villalpando-Carrión
Food sources of nutrients in Mexican children are not well known. To fill the knowledge gap, dietary intake was assessed in 2057 children using a 24-hour dietary recall. All reported foods and beverages were assigned to one of 76 food groups. Percent contribution of each food group to nutrient intake was estimated for four age groups: 0-5.9, 6-11.9, 12-23.9, and 24-47.9 months. Breast milk, infant formula, and cow's milk were the top sources of energy and nutrients, especially in younger groups. Among infants aged 6-11...
May 13, 2017: Nutrients
https://www.readbyqxmd.com/read/28490150/a-simple-and-sensitive-vortex-assisted-ionic-liquid-dispersive-microextraction-and-spectrophotometric-determination-of-selenium-in-food-samples
#14
Esra Bağda, Mustafa Tüzen
In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I(-) to form I3(-). Anionic I3(-) reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28484003/anomalous-thermal-diffusivity-in-underdoped-yba2cu3o6-x
#15
Jiecheng Zhang, Eli M Levenson-Falk, B J Ramshaw, D A Bonn, Ruixing Liang, W N Hardy, Sean A Hartnoll, Aharon Kapitulnik
The thermal diffusivity in the [Formula: see text] plane of underdoped YBCO crystals is measured by means of a local optical technique in the temperature range of 25-300 K. The phase delay between a point heat source and a set of detection points around it allows for high-resolution measurement of the thermal diffusivity and its in-plane anisotropy. Although the magnitude of the diffusivity may suggest that it originates from phonons, its anisotropy is comparable with reported values of the electrical resistivity anisotropy...
May 23, 2017: Proceedings of the National Academy of Sciences of the United States of America
https://www.readbyqxmd.com/read/28474773/miller-urey-spark-discharge-experiments-in-the-deuterium-world
#16
Geoffrey J T Cooper, Andrew J Surman, Jim McIver, Stephanie M Colón-Santos, Piotr S Gromski, Saskia Buchwald, Irene Suárez Marina, Leroy Cronin
We designed and conducted a series of primordial-soup Miller-Urey style experiments with deuterated gases and reagents to compare the spark-discharge products of a "deuterated world" with the standard reaction in the "hydrogenated world". While the deuteration of the system has little effect on the distribution of amino acid products, significant differences are seen in other regions of the product-space. Not only do we observe about 120 new species, we also see significant differences in their distribution if the two hydrogen isotope worlds are compared...
May 5, 2017: Angewandte Chemie
https://www.readbyqxmd.com/read/28469546/relative-validation-of-a-food-frequency-questionnaire-to-estimate-food-intake-in-an-adult-population
#17
Nina Steinemann, Leticia Grize, Katrin Ziesemer, Peter Kauf, Nicole Probst-Hensch, Christine Brombach
Background: Scientifically valid descriptions of dietary intake at population level are crucial for investigating diet effects on health and disease. Food frequency questionnaires (FFQs) are the most common dietary tools used in large epidemiological studies. Objective: To examine the relative validity of a newly developed FFQ to be used as dietary assessment tool in epidemiological studies. Design: Validity was evaluated by comparing the FFQ and a 4-day weighed food record (4-d FR) at nutrient and food group levels, Spearman's correlations, Bland-Altman analysis and Wilcoxon rank sum tests were used...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28460957/one-step-global-parameter-estimation-of-kinetic-inactivation-parameters-for-bacillus-sporothermodurans-spores-under-static-and-dynamic-thermal-processes
#18
F Cattani, K D Dolan, S D Oliveira, D K Mishra, C A S Ferreira, P M Periago, A Aznar, P S Fernandez, V P Valdramidis
Bacillus sporothermodurans produces highly heat-resistant endospores, that can survive under ultra-high temperature. High heat-resistant sporeforming bacteria are one of the main causes for spoilage and safety of low-acid foods. They can be used as indicators or surrogates to establish the minimum requirements for heat processes, but it is necessary to understand their thermal inactivation kinetics. The aim of the present work was to study the inactivation kinetics under both static and dynamic conditions in a vegetable soup...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28459580/precision-trimming-2d-inverse-opal-lattice-on-elastomer-to-ordered-nanostructures-with-variable-size-and-morphology
#19
Haoran Zhan, Yanqiu Chen, Yu Liu, Woonming Lau, Chao Bao, Minggan Li, Yunlong Lu, Jun Mei, David Hui
A low-cost and scalable method is developed for producing large-area elastomer surfaces having ordered nanostructures with a variety of lattice features controllable to nanometer precision. The method adopts the known technique of molding a PDMS precursor film with a close-packed monolayer of monodisperse submicron polystyrene beads on water to form an inverse-opal dimple lattice with the dimple size controlled by the bead selection and the dimple depth by the molding condition. The subsequent novel precision engineering of the inverse-opal lattice comprises trimming the PDMS precursor by a combination of polymer curing temperature/time and polymer dissolution parameters...
May 8, 2017: Langmuir: the ACS Journal of Surfaces and Colloids
https://www.readbyqxmd.com/read/28457145/region-specific-disruption-of-the-blood-brain-barrier-following-repeated-inflammatory-dural-stimulation-in-a-rat-model-of-chronic-trigeminal-allodynia
#20
Nathan T Fried, Christina R Maxwell, Melanie B Elliott, Michael L Oshinsky
Background The blood-brain barrier (BBB) has been hypothesized to play a role in migraine since the late 1970s. Despite this, limited investigation of the BBB in migraine has been conducted. We used the inflammatory soup rat model of trigeminal allodynia, which closely mimics chronic migraine, to determine the impact of repeated dural inflammatory stimulation on BBB permeability. Methods The sodium fluorescein BBB permeability assay was used in multiple brain regions (trigeminal nucleus caudalis (TNC), periaqueductal grey, frontal cortex, sub-cortex, and cortex directly below the area of dural activation) during the episodic and chronic stages of repeated inflammatory dural stimulation...
January 1, 2017: Cephalalgia: An International Journal of Headache
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