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https://www.readbyqxmd.com/read/27915079/recalled-taste-intensity-liking-and-habitual-intake-of-commonly-consumed-foods
#1
Marilyn C Cornelis, Michael G Tordoff, Ahmed El-Sohemy, Rob M van Dam
Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20-25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting...
November 30, 2016: Appetite
https://www.readbyqxmd.com/read/27914828/oleuropein-protects-l-02-cells-against-h2o2-induced-oxidative-stress-by-increasing-sod1-gpx1-and-cat-expression
#2
Ce Shi, Xiangrong Chen, Zuojia Liu, Rizeng Meng, Xingchen Zhao, Zonghui Liu, Na Guo
Oleuropein (OL), a natural phenolic compound, comprises the major constituent of Olea europea leaves and unprocessed olives, and OL is considered to be the principal components that confer the characteristic taste and stability of olive oil. Oxidative damage induced by H2O2 treatment can irreversibly damage the L-02 cells, resulting in cell death and apoptosis. Whether the effects of oxidative stress could be attenuated in cultured human L-02 cells by incubation with OL is still unknown. In this research, the function of OL in protecting human L-02 cells against H2O2 induced cell death and cell apoptosis was investigated, and the mechanism by which OL underlies the effect was also examed...
November 30, 2016: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
https://www.readbyqxmd.com/read/27913593/higher-heart-rate-variability-is-associated-with-vmpfc-activity-and-increased-resistance-to-temptation-in-dietary-self-control-challenges
#3
Silvia U Maier, Todd A Hare
: Higher levels of self-control in decision making have been linked to better psychosocial and physical health. A similar link to health outcomes has been reported for heart rate variability (HRV), a marker of physiological flexibility. Here, we sought to link these two, largely separate, research domains by testing the hypothesis that greater HRV would be associated with better dietary self-control in humans. Specifically, we examined whether total HRV at sedentary rest (measured as the standard deviation of normal-to-normal intervals, SDNN) can serve as a biomarker for the neurophysiological adaptability that putatively underlies self-controlled behavior...
December 2, 2016: Journal of Neuroscience: the Official Journal of the Society for Neuroscience
https://www.readbyqxmd.com/read/27911404/using-capillary-electrophoresis-to-quantify-organic-acids-from-plant-tissue-a-test-case-examining-coffea-arabica-seeds
#4
Michael Joe Vaughan, Ann Chanon, Joshua J Blakeslee
Carboxylic acids are organic acids containing one or more terminal carboxyl (COOH) functional groups. Short chain carboxylic acids (SCCAs; carboxylic acids containing three to six carbons), such as malate and citrate, are critical to the proper functioning of many biological systems, where they function in cellular respiration and can serve as indicators of cell health. In foods, organic acid content can have significant impact on taste, with increased SCCA levels resulting in a sour or "acid" taste. Because of this, methods for the rapid analysis of organic acid levels are of particular interest to the food and beverage industries...
November 12, 2016: Journal of Visualized Experiments: JoVE
https://www.readbyqxmd.com/read/27910787/nonvolatile-taste-components-and-antioxidant-properties-of-fruiting-body-and-mycelium-with-high-ergothioneine-content-from-the-culinary-medicinal-golden-oyster-mushroom-pleurotus-citrinopileatus-agaricomycetes
#5
Shin-Yi Lin, Shih-Chang Chien, Sheng-Yang Wang, Jeng-Leun Mau
Pleurotus citrinopileatus mycelium was prepared with high ergothioneine (Hi-Ergo) content and its proximate composition, nonvolatile taste components, and antioxidant properties were studied. The ergothioneine contents of fruiting bodies and Hi-Ergo and regular mycelia were 3.89, 14.57, and 0.37 mg/g dry weight, respectively. Hi-Ergo mycelium contained more dietary fiber, soluble polysaccharides, and ash but less carbohydrates, reducing sugar, fiber, and fat than regular mycelium. However, Hi-Ergo mycelium contained the smallest amounts of total sugars and polyols (47...
2016: International Journal of Medicinal Mushrooms
https://www.readbyqxmd.com/read/27909736/discovery-and-history-of-amino-acid-fermentation
#6
Shin-Ichi Hashimoto
There has been a strong demand in Japan and East Asia for L-glutamic acid as a seasoning since monosodium glutamate was found to present umami taste in 1907. The discovery of glutamate fermentation by Corynebacterium glutamicum in 1956 enabled abundant and low-cost production of the amino acid, creating a large market. The discovery also prompted researchers to develop fermentative production processes for other L-amino acids, such as lysine. Currently, the amino acid fermentation industry is so huge that more than 5 million metric tons of amino acids are manufactured annually all over the world, and this number continues to grow...
December 2, 2016: Advances in Biochemical Engineering/biotechnology
https://www.readbyqxmd.com/read/27908421/low-magnesium-diet-alters-distribution-of-macroelements-and-trace-elements-in-tissues-and-organs-of-female-rats
#7
Anastasia A Zheltova, Maria V Kharitonova, Igor N Iezhitsa, Eugeny P Serebryansky, Oleg Y Evsyukov, Alexander A Spasov, Anatoly V Skalny
The aim of the present study was to assess whether dietary magnesium deficiency can alter distribution of macroelements and trace elements in different organs and tissues. Experiments were carried out on 12 adult female Wistar rats, which were fed either a diet with low Mg content (≤20mgkg(-1) of diet) (LMgD) or a diet with daily recommended Mg content (≈500mgkg(-1)) as control group (CG) for 70 days. On the 70th day of the experiment heart, aorta, femoral skeletal muscle, forebrain, cerebellum, pituitary gland, thyroid gland, ovaries, uterus, liver, kidneys, and spleen were taken for analysis of mineral content...
January 2017: Journal of Trace Elements in Medicine and Biology
https://www.readbyqxmd.com/read/27906463/measurement-of-behavioral-taste-responses-in-mice-two-bottle-preference-lickometer-and-conditioned-taste-aversion-tests
#8
Dany Gaillard, Jennifer M Stratford
The natural like and dislike of foods based on taste is one of the most easily observed behaviors in animals. Animals eat palatable foods and reject aversive foods, which makes measurement of taste perception possible using various behavioral techniques. Three different methods to accurately measure taste behavior are described here. First, two-bottle preference tests evaluate whether a taste compound (tastant) is preferred over water. Second, lickometer tests quantify the like and dislike for multiple concentrations of the same tastant or multiple tastants at the same time...
December 1, 2016: Current Protocols in Mouse Biology
https://www.readbyqxmd.com/read/27906014/acceptability-and-use-of-ready-to-use-supplementary-food-compared-to-corn-soy-blend-as-a-targeted-ration-in-an-hiv-program-in-rural-haiti-a-qualitative-study
#9
Anne G Beckett, Debbie Humphries, J Gregory Jerome, Jessica E Teng, Patrick Ulysse, Louise C Ivers
BACKGROUND: Ready-to-use supplementary food (RUSF) is increasingly used as a component of food rations for adults with HIV. METHODS: We undertook a qualitative study to evaluate the acceptability and use of peanut-based RUSF compared to corn-soy blend (CSB) among adults living with HIV in rural Haiti who had been enrolled in a prospective, randomized trial comparing the impact of those rations. A total of 13 focus groups were conducted with 84 participants-42 selected from the RUSF arm of the study, and 42 from the CSB arm-using a guide with pre-designated core topics and open-ended questions...
February 17, 2016: AIDS Research and Therapy
https://www.readbyqxmd.com/read/27904426/a-survey-of-iron-supplementation-consumption-and-its-related-factors-in-high-school-students-in-southeast-iran-2015
#10
Mohammad Khammarnia, Zahra Amani, Mahsa Hajmohammadi, Alireza Ansari-Moghadam, Marzieh Eslahi
BACKGROUND: This study aimed to estimate the prevalence of iron supplement consumption and its associated factors among high school students in Iran. METHODS: A mixed-methods (quantitative-qualitative) study was conducted in Zahedan, southeast Iran, in 2015. The sample comprised 400 high school students from different areas of Zahedan who were randomly selected. A standard questionnaire and semi-structured interview were used to collect data in the quantitative and qualitative phases, respectively...
September 2016: Malaysian Journal of Medical Sciences: MJMS
https://www.readbyqxmd.com/read/27904415/investigating-the-variation-of-volatile-compound-composition-in-maotai-flavoured-liquor-during-its-multiple-fermentation-steps-using-statistical-methods
#11
Zheng-Yun Wu, Xue-Jun Lei, De-Wen Zhu, Ai-Min Luo
The use of multiple fermentations is one of the most specific characteristics of Maotai--flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the first two fermentation steps show the greatest difference, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904408/quality-of-bread-supplemented-with-antrodia%C3%A2-salmonea-fermented-grains
#12
Rao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun Mau
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27902988/smell-and-taste-to-improve-nutrition-in-very-preterm-infants-a-randomized-controlled-pilot-trial
#13
Friederike Beker, Gillian Opie, Elizabeth Noble, Yannan Jiang, Frank H Bloomfield
BACKGROUND: The perception of smell and taste, though present early in development, is not routinely considered in the care of preterm infants. Smell and taste are known to increase gut motility, insulin secretion, and the release of appetite, digestive and metabolic hormones. OBJECTIVE: We aimed to investigate the effect of regular smell and taste on the time from birth to full enteral feeds, and the feasibility of the study protocol in very preterm infants. METHODS: In a randomized controlled trial, infants <29 weeks' postmenstrual age (PA) were assigned to receive either the smell and taste of milk before each feed or to have no exposure to the smell and taste of milk (control)...
December 1, 2016: Neonatology
https://www.readbyqxmd.com/read/27900250/effect-of-tens-on-stimulation-of-saliva-in-postmenopausal-women-with-or-without-oral-dryness-an-interventional-study
#14
Aravinda Konidena, Dheeraj Sharma, Gagan Puri, Avani Dixit, Deepa Jatti, Rajesh Gupta
BACKGROUND: Decreased estrogen levels in postmenopausal women may cause an increase in oral symptoms including dry mouth, burning sensation of the mouth, and taste alterations. Management of salivary gland hypofunction by various modalities had been tried with variable results and associated side effects or discomfort. AIM: To evaluate the effects of transcutaneous electric nerve stimulation (TENS) on whole salivary flow rate in postmenopausal females with and without oral dryness...
November 2016: Journal of Oral Biology and Craniofacial Research
https://www.readbyqxmd.com/read/27898922/influence-of-pork-and-pork-by-products-on-macronutrient-and-energy-digestibility-and-palatability-in-large-exotic-felids
#15
C J Iske, C L Morris, K L Kappen
Two experiments were conducted to evaluate digestibility and palatability of a new commercial pork-based raw diet for zoo-managed felids. Currently 2 protein sources (beef or horse) comprise the majority of commercial raw meat diet formulations for exotic carnivores in zoological institutions. Pork-based diets have traditionally not been widely utilized and thus nutrient digestibility of pork has not been adequately evaluated in exotic carnivores. The objectives of this study were 1) to determine if a pork-based diet had similar apparent total tract macronutrient digestibility and fecal scores as standard zoo carnivore diets formulated with either horse or beef, in large exotic felids and 2) evaluate palatability of pork for use in zoos...
September 2016: Journal of Animal Science
https://www.readbyqxmd.com/read/27898736/long-term-antiretroviral-treatment-adherence-in-hiv-infected-adolescents-and-adults-in-uganda-a-qualitative-study
#16
Seth C Inzaule, Raph L Hamers, Cissy Kityo, Tobias F Rinke de Wit, Maria Roura
BACKGROUND: Long-term success of HIV antiretroviral therapy requires near-perfect adherence, maintained throughout one's lifetime. However, perceptions towards ART and patterns of adherence may change during the life course. We assessed challenges to long-term adherence in adolescents and adults in three regional HIV treatment centers in Uganda. METHODS: We conducted 24 in-depth interviews and 2 focus group discussions with a total of 33 health-care providers and expert clients (HIV patients on long-term ART who assist with adherence support of fellow patients)...
2016: PloS One
https://www.readbyqxmd.com/read/27897744/ban-leaves-a-sour-taste
#17
Lauren Justice
Your online story says nurses and NHS staff face a ban on sugary drinks at work.
November 16, 2016: Nursing Standard
https://www.readbyqxmd.com/read/27896717/a-practical-approach-to-protein-crystallography
#18
Andrea Ilari, Carmelinda Savino
Macromolecular crystallography is a powerful tool for structural biology. The resolution of a protein crystal structure is becoming much easier than in the past, thanks to developments in computing, automation of crystallization techniques and high-flux synchrotron sources to collect diffraction datasets. The aim of this chapter is to provide practical procedures to determine a protein crystal structure, illustrating the new techniques, experimental methods, and software that have made protein crystallography a tool accessible to a larger scientific community...
2017: Methods in Molecular Biology
https://www.readbyqxmd.com/read/27896044/curricular-activities-and-change-in-determinants-of-fruit-and-vegetable-intake-among-adolescents-results-from-the-boost-intervention
#19
Thea Suldrup Jørgensen, Mette Rasmussen, Sanne Ellegaard Jørgensen, Annette Kjær Ersbøll, Trine Pagh Pedersen, Anne Kristine Aarestrup, Pernille Due, Rikke Krølner
Knowledge of the association between implementation of different intervention components and the determinants they are tailored to change may contribute to evaluating the effects and working mechanisms of multi-component interventions. This study examined 1) the effect of a Danish multi-component school-based intervention (2010 - 2011) on key determinants of adolescents' fruit and vegetable intake and 2) if dose of curricular activities was positively associated with change in these determinants. Using multi-level linear and logistic regression analyses stratified by gender and socioeconomic position, we analyzed survey data from the cluster-randomized Boost study targeting Danish 13-year-olds' fruit and vegetable intake...
March 2017: Preventive Medicine Reports
https://www.readbyqxmd.com/read/27896041/flavored-e-cigarette-use-characterizing-youth-young-adult-and-adult-users
#20
M B Harrell, S R Weaver, A Loukas, M Creamer, C N Marti, C D Jackson, J W Heath, P Nayak, C L Perry, T F Pechacek, M P Eriksen
The purpose of this study is to investigate how the use of flavored e-cigarettes varies between youth (12-17 years old), young adults (18-29 years old), and older adults (30 + years old). Cross-sectional surveys of school-going youth (n = 3907) and young adult college students (n = 5482) in Texas, and young adults and older adults (n = 6051) nationwide were administered in 2014-2015. Proportions and 95% confidence intervals were used to describe the percentage of e-cigarette use at initiation and in the past 30 days that was flavored, among current e-cigarette users...
March 2017: Preventive Medicine Reports
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