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https://www.readbyqxmd.com/read/30539991/sodium-content-and-food-additives-in-major-brands-of-brazilian-children-s-foods
#1
Antônio Zenon Antunes Teixeira
The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures' websites were used to identify major brands of child-oriented foods. Samples were categorized as "children's foods" (n = 214) and "infant's foods" (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives...
December 2018: Ciência & Saúde Coletiva
https://www.readbyqxmd.com/read/30296709/single-bout-of-low-intensity-exercise-produces-modestly-favorable-changes-in-glycemic-and-lipidemic-profiles-after-ingestion-of-non-isoglucidic-breakfasts
#2
Stefano Benedini, Roberto Codella, Andrea Caumo, Ileana Terruzzi, Livio Luzi
OBJECTIVES: The aim of this study was to investigate the acute effects of low-intensity exercise on the postprandial hormonal and metabolic milieu induced by breakfast consumption. METHODS: Exercise began 100min after the initiation of breakfast consumption and consisted of cycling at 40% of maximum oxygen uptake for 20min. Three different breakfasts were used to elicit the postprandial state: B1 = skimmed milk (125 mL) and 30g corn flakes; B2 = skimmed milk (220 mL), 200g apple, 30g cocoa cream-filled sponge cake; B3 = skimmed milk (125 mL), 50g bread, 150g apple, and 15g hazelnut and cocoa spread...
July 24, 2018: Nutrition
https://www.readbyqxmd.com/read/30263726/isolation-of-lactic-acid-bacteria-starters-from-jeung-pyun-for-sourdough-fermentation
#3
Sae Bom Lim, Jagan Mohan Rao Tingirikari, Ji Sun Seo, Ling Li, Sangmin Shim, Jin-Ho Seo, Nam Soo Han
Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung - pyun , a Korean traditional rice cake. Among the twenty two LAB screened, five isolates were selected based on exo-polysaccharide production. Among them, three isolates showed cell growth greater than 8.5 Log CFU/g, maximum increase in the volume of dough, and dextran concentration up to 0.16%...
February 2018: Food Science and Biotechnology
https://www.readbyqxmd.com/read/30110931/breakfast-in-denmark-prevalence-of-consumption-intake-of-foods-nutrients-and-dietary-quality-a-study-from-the-international-breakfast-research-initiative
#4
Sisse Fagt, Jeppe Matthiessen, Camilla Thyregod, Karsten Kørup, Anja Biltoft-Jensen
Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011⁻2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6⁻75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet...
August 14, 2018: Nutrients
https://www.readbyqxmd.com/read/30099054/assessment-of-sodium-benzoate-and-potassium-sorbate-preservatives-in-some-products-in-kashan-iran-with-estimation-of-human-health-risk
#5
Farhad Sharafati Chaleshtori, Ayda Arian, Reza Sharafati Chaleshtori
The purpose was to assess of sodium benzoate (SB) and potassium sorbate (PS) preservatives in 103 samples of cake, toast bread, tomato paste, mayonnaise sauce, carbonated soft drink and Olovieh salad in Kashan, by spectrophotometry and high performance liquid chromatography (HPLC) methods. The chronic daily intake (CDI), target hazard quotient (THQ) and hazard index (HI) of SB and PS for Iranian population were calculated. The results showed that SB and PS were not detected in the tomato paste samples. SB and PS concentrations for all samples were less than regulatory limits except for PS in one cake sample (3...
August 9, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29952402/breakfast-patterns-and-their-association-with-body-mass-index-in-brazilian-adults
#6
Valéria Troncoso Baltar, Diana Barbosa Cunha, Roberta de Oliveira Santos, Dirce Maria Marchioni, Rosely Sichieri
The objective was to investigate the relationships between body mass index (BMI), skipping breakfast, and breakfast patterns in Brazilian adults. We analyzed data of 21,003 individuals aged between 20 to 59 from the Brazilian National Dietary Survey 2008-2009. Breakfast was defined as the eating occasion between 5 and 10a.m. with the highest usual food consumption (exceeding 50Kcal/209.2kJ). Dietary patterns were derived by the factor analysis of 18 food groups (usual intake). Controlling for confounders linear regressions of BMI were used to verify the associations considering the survey design...
June 25, 2018: Cadernos de Saúde Pública
https://www.readbyqxmd.com/read/29720928/evaluation-of-a-short-food-frequency-questionnaire-to-assess-cardiovascular-disease-related-diet-and-lifestyle-factors
#7
Karianne Svendsen, Hege Berg Henriksen, Beate Østengen, David R Jacobs, Vibeke H Telle-Hansen, Monica H Carlsen, Kjetil Retterstøl
Background: The Vascular lifestyle-Intervention and Screening in phArmacies (VISA) study investigates diet and lifestyle factors associated with risk of cardiovascular disease (CVD). As part of the study methodology, a short Food Frequency Questionnaire (FFQ), the VISA-FFQ, was adapted from the Norwegian NORDIET-FFQ. Objective: The aim of this study was to evaluate the VISA-FFQ and its ability to estimate intakes of foods and lifestyle factors in screening for elevated risk of CVD...
2018: Food & Nutrition Research
https://www.readbyqxmd.com/read/29678976/fostering-active-living-and-healthy-eating-through-understanding-physical-activity-and-dietary-behaviours-of-arabic-speaking-adults-a-cross-sectional-study-from-the-middle-east
#8
Tam Truong Donnelly, Tak Shing Fung, Al-Anoud Bint Mohammad Al-Thani
OBJECTIVES: Physical inactivity and unhealthy diets increase the risk for diabetes, cardiovascular diseases and cancer. Many people in Qatar are sedentary and consume diets high in fats, salt and sugar. The purpose of this study was to determine physical activity levels, food habits and understand the variables that might predict physical activity and healthy eating behaviours among Arabic-speaking adults living in the State of Qatar. SETTING: A cross-sectional community-based survey was conducted with 1606 Arab adults ≥18 years of age from March 2013 to June 2015...
April 20, 2018: BMJ Open
https://www.readbyqxmd.com/read/29502822/functionality-of-ovalbumin-during-chinese-steamed-bread-making-processing
#9
Shangyuan Sang, Huang Zhang, Lei Xu, Yisheng Chen, Xueming Xu, Zhengyu Jin, Na Yang, Fengfeng Wu, Dandan Li
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns indicated that ovalbumin was surprisingly not incorporated in glutenins by covalent bond, whereas size-exclusion high-performance liquid chromatography showed that glutenin macropolymer content in glutenins increased slightly...
July 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29495324/protein-bread-fortification-with-cumin-and-caraway-seeds-and-by-product-flour
#10
Bouchra Sayed Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin ( Cuminum cyminum L.) and caraway ( Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations...
February 25, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29244538/associations-between-dietary-patterns-and-longitudinal-quality-of-life-changes-in-colorectal-cancer-patients-the-colocare-study
#11
Biljana Gigic, Heiner Boeing, Reka Toth, Jürgen Böhm, Nina Habermann, Dominique Scherer, Petra Schrotz-King, Clare Abbenhardt-Martin, Stephanie Skender, Hermann Brenner, Jenny Chang-Claude, Michael Hoffmeister, Karen Syrjala, Paul B Jacobsen, Martin Schneider, Alexis Ulrich, Cornelia M Ulrich
Quality of life (QoL) is an important clinical outcome in cancer patients. We investigated associations between dietary patterns and QoL changes in colorectal cancer (CRC) patients. The study included 192 CRC patients with available EORTC QLQ-C30 data before and 12 months post-surgery and food frequency questionnaire data at 12 months post-surgery. Principal component analysis was used to identify dietary patterns. Multivariate regression models assessed associations between dietary patterns and QoL changes over time...
January 2018: Nutrition and Cancer
https://www.readbyqxmd.com/read/29199499/a-nutritional-evaluation-of-various-typical-italian-breakfast-products-a-comparison-of-macronutrient-composition-and-glycaemic-index-values
#12
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...
September 2018: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/29108531/eating-occasions-and-the-contribution-of-foods-to-sodium-and-potassium-intakes-in-adults
#13
Kacie M Dickinson, Lily Chan, Carly J Moores, Jacqueline Miller, Jolene Thomas, Alison Yaxley, Kathryn Jackson, Kaye Mehta, Louisa Matwiejczyk, Amanda Wray, Michelle Miller
OBJECTIVE: To examine dietary Na and K intake at eating occasions in Australian adults and identify the contribution of major food sources to Na and K at different eating occasions. DESIGN: Secondary analysis of 24 h recall diet data from the Australian Health Survey (2011-2013). SETTING: Nationally representative survey in Australia. SUBJECTS: Male and female Australians aged 18-84 years (n 7818). RESULTS: Dinner contributed the greatest proportion to total daily Na intake (33 %) and K intake (35 %)...
February 2018: Public Health Nutrition
https://www.readbyqxmd.com/read/28976003/effect-of-crumb-cellular-structure-characterized-by-image-analysis-on-cake-softness
#14
Marine Dewaest, Cindy Villemejane, Sophie Berland, Stéphane Neron, Jérôme Clement, Aliette Verel, Camille Michon
Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use...
June 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/28706955/effect-of-sugar-versus-mixed-breakfast-on-metabolic-and-neurofunctional-responses-in-healthy-individuals
#15
RANDOMIZED CONTROLLED TRIAL
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/m2 ; 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/28664551/the-impact-of-voluntary-targets-on-the-sodium-content-of-processed-foods-in-brazil-2011-2013
#16
Eduardo A F Nilson, Ana M Spaniol, Vivian S S Gonçalves, Michele L Oliveira, Norm Campbell, Mary L'Abbé, Patricia C Jaime
Brazilians consume excessive dietary sodium (4700 mg/d); hence, the reduction of dietary sodium intake has been a Brazilian government priority. A set of strategies has been implemented that includes food and nutrition education initiatives and the reduction in the sodium content of processed foods and foods consumed out of the households. Since 2011, the Ministry of Health has selected priority food categories that contribute to over 90% of sodium intake from processed foods and have set biannual voluntary targets for sodium reduction with food industries to encourage food reformulation...
October 2017: Journal of Clinical Hypertension
https://www.readbyqxmd.com/read/28624085/multi-scale-nmr-and-mri-approaches-to-characterize-starchy-products
#17
REVIEW
R Kovrlija, C Rondeau-Mouro
This review deals with the use of Nuclear Magnetic Resonance techniques to monitor the behavior of starch as well as the migration and distribution of water during the processing or storage of starchy matrices. The aim is to emphasize the potentials of NMR techniques for the quantitative characterization of water transfers in starch-water systems on different length scales. Relaxation and self-diffusion experiments using low-field NMR spectrometry provided important information on the relationship between water dynamics and the microscopic organization of starch granules at various temperatures and water contents...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28503776/differences-in-dietary-and-lifestyle-habits-between-pregnant-women-with-small-fetuses-and-appropriate-for-gestational-age-fetuses
#18
Maria Dolores Gómez Roig, Edurne Mazarico, Silvia Ferrero, Rocío Montejo, Lourdes Ibáñez, Francisco Grima, Antonio Vela
AIM: The purpose of this study was to determine differences in lifestyle and dietary habits between pregnant women with small for gestational age (SGA) fetuses and those appropriate for gestational age (AGA). METHODS: This cross-sectional, prospective study was conducted over 14 months and included 46 mothers with SGA and 81 with AGA fetuses. Fetal growth was assessed by a routine third trimester scan. Participants completed questionnaires regarding dietary habits, lifestyle behavior and sociodemographic characteristics during the third trimester...
July 2017: Journal of Obstetrics and Gynaecology Research
https://www.readbyqxmd.com/read/28466305/concomitant-production-of-cellulase-and-xylanase-by-thermophilic-mould-sporotrichum-thermophile-in-solid-state-fermentation-and-their-applicability-in-bread-making
#19
Anju Bala, Bijender Singh
Sporotrichum thermophile BJAMDU5 secreted high titres of xylanolytic and cellulolytic enzymes in solid state fermentation using mixture of wheat straw and cotton oil cake (ratio 1:1) at 45 °C, pH 5.0 after 72 h inoculated with 2.9 × 10(7) CFU/mL conidiospores. Supplementation of solid medium with lactose and ammonium sulphate further enhanced the production of hydrolytic enzymes. Among different surfactants studied, Tween 80 enhanced the production of all enzymes [3455 U/g DMR (dry mouldy residue), 879...
June 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28372003/behavior-of-different-foods-in-the-standard-shear-compression-cell-of-the-shear-press-and-the-effect-of-sample-weight-on-peak-area-and-maximum-force
#20
Alina S Szczesniak, Philip R Humbaugh, Harry W Block
Twenty-four foods (encompassing fruits, vegetables, meat, bread, cheese and rice) were tested in the Allo Kramer Shear Press at various weight levels ranging from those needed to cover the bottom of the cell to those required for a complete fill. The relationship between maximum force values and sample weight was found to be different for different foods. Products could be grouped into three general categories: those exhibiting a constant force to weight ratio (e.g. white bread, sponge cake), those exhibiting a continuously decreasing force to weight ratio (e...
July 1970: Journal of Texture Studies
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