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https://www.readbyqxmd.com/read/28912191/high-versus-low-energy-administration-in-the-early-phase-of-acute-pancreatitis-goulash-trial-protocol-of-a-multicentre-randomised-double-blind-clinical-trial
#1
RANDOMIZED CONTROLLED TRIAL
Katalin Márta, Anikó N Szabó, Dániel Pécsi, Péter Varjú, Judit Bajor, Szilárd Gódi, Patrícia Sarlós, Alexandra Mikó, Kata Szemes, Mária Papp, Tamás Tornai, Áron Vincze, Zsolt Márton, Patrícia A Vincze, Erzsébet Lankó, Andrea Szentesi, Tímea Molnár, Roland Hágendorn, Nándor Faluhelyi, István Battyáni, Dezső Kelemen, Róbert Papp, Attila Miseta, Zsófia Verzár, Markus M Lerch, John P Neoptolemos, Miklós Sahin-Tóth, Ole H Petersen, Péter Hegyi
INTRODUCTION: Acute pancreatitis (AP) is an inflammatory disease with no specific treatment. Mitochondrial injury followed by ATP depletion in both acinar and ductal cells is a recently discovered early event in its pathogenesis. Importantly, preclinical research has shown that intracellular ATP delivery restores the physiological function of the cells and protects from cell injury, suggesting that restoration of energy levels in the pancreas is therapeutically beneficial. Despite several high quality experimental observations in this area, no randomised trials have been conducted to date to address the requirements for energy intake in the early phase of AP...
September 14, 2017: BMJ Open
https://www.readbyqxmd.com/read/16999267/our-experience-in-the-nutritional-support-of-a-burned-child-treated-with-integra
#2
J Tymonová, Z Crkvenjas, M Kadlcík, M Hladík, M Adámková
Integra artificial skin was applied on 16% of TBSA after necrectomy on a 7-month-old girl who was scalded on 26% of TBSA by her mother when she was cooking goulash. Nutritional parameters were monitored during the period of 25 days from the 1st necrectomy and application of Integra up to the first autotransplantation--in the period when the other burnt surfaces were almost healed. The average intake of proteins and energy to achieve normal levels of monitored nutritional parameters was lower than that recommended by calculations for similarly burnt children...
2006: Acta Chirurgiae Plasticae
https://www.readbyqxmd.com/read/16277382/determination-of-bisphenol-a-in-canned-foods-by-immunoaffinity-chromatography-hplc-and-fluorescence-detection
#3
R Braunrath, D Podlipna, S Padlesak, M Cichna-Markl
Bisphenol A (BPA) concentrations were determined in canned beverages, fruits, vegetables, and fat-containing foodstuffs bought in Austrian supermarkets. The analysis method consisted of sol-gel immunoaffinity chromatography followed by high-performance liquid chromatography with fluorescence detection. With one exception traces of BPA were detected in all samples. BPA recovery strongly depended on the food matrix, ranging from 27% in goulash to 103% in a lemon soft drink. The results obtained allow a more realistic picture of the BPA exposure caused by cans with an epoxy resin protective coating because--in contrast to several previous studies--only those fractions of the can contents that are actually consumed were analyzed...
November 16, 2005: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/12355333/the-effect-of-wine-or-beer-versus-a-carbonated-soft-drink-served-at-a-meal-on-ad-libitum-energy-intake
#4
COMPARATIVE STUDY
B Buemann, S Toubro, A Astrup
BACKGROUND: Alcoholic beverage drinking may increase total energy intake at a meal by various mechanisms and this effect may depend on the sort of beverage. OBJECTIVE: To test the effect of wine, beer and a soft drink served with a normal meal on food and total energy intake in non-obese men. DESIGN: A supper meal consisting of three consecutive dishes was presented to 22 young men. Ad libitum energy intakes (EI) of the meal were measured at three different occasions in a cross-over design with red wine, lager beer or a carbonated soft drink...
October 2002: International Journal of Obesity and related Metabolic Disorders
https://www.readbyqxmd.com/read/11205943/the-effect-of-calcium-and-sodium-lactates-on-growth-from-spores-of-bacillus-cereus-and-clostridium-perfringens-in-a-sous-vide-beef-goulash-under-temperature-abuse
#5
N Aran
The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens at three different concentrations (0, 1.5 and 3% w/w) and at different temperatures (10, 15 and 20 degrees C for B. cereus and 15, 20 and 25 degrees C for C. perfringens) was investigated, using beef goulash as a model system for pasteurised vacuum-packaged convenience foods. Calcium lactate at a level of 3% reduced the pH values of the samples from 6.0 to 5.5. No B. cereus growth was observed at 10 degrees C, but after 7 days at an incubation temperature of 15 degrees C, cell number increased by 1 log cfu/g in the control samples...
January 22, 2001: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/3345696/-stridor-due-to-bolus-obstruction-of-the-esophagus
#6
H Tonn
Obstruction of the oesophagus by a piece of goulash meat resulted in tracheal stenosis in an 18-year-old girl. Because of the history of the illness and information supplied by others, as well as the marked stridor, it was first thought that the tracheal stenosis was at the level of a previous tracheostomy with aspiration, but bronchoscopy revealed marked bulging of the posterior wall of the trachea. Subsequent oesophagoscopy then detected the foreign body, which was removed whole.
March 4, 1988: Deutsche Medizinische Wochenschrift
https://www.readbyqxmd.com/read/3297498/capsicum-production-technology-chemistry-and-quality-part-iv-evaluation-of-quality
#7
REVIEW
V S Govindarajan, D Rajalakshmi, N Chand
Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product...
1987: Critical Reviews in Food Science and Nutrition
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