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https://www.readbyqxmd.com/read/28954405/vitamin-d-concentration-in-maternal-and-umbilical-cord-blood-by-season
#1
Regina Wierzejska, Mirosław Jarosz, Włodzimierz Sawicki, Michał Bachanek, Magdalena Siuba-Strzelińska
Summer is generally considered to be the season when the body is well-supplied with vitamin D. The aim of this study was to compare maternal and umbilical cord blood concentrations of vitamin D during two extreme seasons of the year in Poland-winter and summer. A total of 100 pregnant women with no history of chronic diseases before pregnancy were included in the study. Pre-delivery maternal venous blood and neonatal cord blood samples were collected and total 25(OH)D concentration was measured. Data on vitamin D consumption (collected with the use of Food Frequency Questionnaire) and lifestyle factors were taken...
September 26, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28947887/link-between-diet-and-chemotherapy-related-gastrointestinal-side-effects
#2
Marcin Mardas, Radosław Madry, Marta Stelmach-Mardas
AIM OF THE STUDY: To evaluate an association between food products consumption, dietary intake and the incidence of selected gastrointestinal symptoms (nausea, vomiting, diarrhea and constipation) in cancer patients undergoing chemotherapy. MATERIAL AND METHODS: Fifty six women receiving chemotherapy for ovarian cancer were eligible for the study. Anthropometrical measurements were assessed. The dietary intake was evaluated by 24-hours food records. The association between the consumption of selected food products and gastrointestinal symptoms incidences was assessed by modified semi-quantitative food frequency questionnaire including 77-different food items that was developed and applied in cancer patients undergoing chemotherapy...
2017: Contemporary Oncology Współczesna Onkologia
https://www.readbyqxmd.com/read/28941913/sea-salts-as-a-potential-source-of-food-spoilage-fungi
#3
Megan N Biango-Daniels, Kathie T Hodge
Production of sea salt begins with evaporation of sea water in shallow pools called salterns, and ends with the harvest and packing of salts. This process provides many opportunities for fungal contamination. This study aimed to determine whether finished salts contain viable fungi that have the potential to cause spoilage when sea salt is used as a food ingredient by isolating fungi on a medium that simulated salted food with a lowered water activity (0.95 aw). The viable filamentous fungi from seven commercial salts were quantified and identified by DNA sequencing, and the fungal communities in different salts were compared...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28941900/model-for-listeria-monocytogenes-inactivation-by-high-hydrostatic-pressure-processing-in-spanish-chorizo-sausage
#4
Begoña Rubio, Arícia Possas, Francisco Rincón, Rosa María García-Gímeno, Beatríz Martínez
A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28873098/the-impact-of-using-chickpea-flour-and-dried-carp-fish-powder-on-pizza-quality
#5
Hossam S El-Beltagi, Naglaa A El-Senousi, Zeinab A Ali, Azza A Omran
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza...
2017: PloS One
https://www.readbyqxmd.com/read/28843125/combination-of-essential-oil-compounds-and-phenolic-acids-against-escherichia-coli-o157-h7-in-vitro-and-in-dry-fermented-sausage-production
#6
Natan V B Meira, Richard A Holley, Keliani Bordin, Renata E F de Macedo, Fernando B Luciano
Escherichia coli O157:H7 is a foodborne pathogen that causes hemorrhagic colitis and hemolytic uremic syndrome. The low dose of infection and severity of the disease represent a concern to public health. Natural compounds have been widely applied as food additives to replace synthetic preservatives. The aim of this study was to determine the efficiency of essential oil compounds (EOCs) in combination with phenolic acids (PA) in vitro and in dry-fermented sausage production. Minimum Inhibitory Concentration (MIC) and Fractional Inhibitory Concentration index (FICindex) were determined for a 5-strain mixture of E...
August 16, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28804811/serum-diamine-oxidase-in-pseudoallergy-in-the-pediatric-population
#7
Joanna Kacik, Barbara Wróblewska, Sławomir Lewicki, Robert Zdanowski, Bolesław Kalicki
Histamine intolerance (pseudoallergy) is a poorly investigated type of food hypersensitivity. The main enzyme responsible for histamine degradation in the extracellular matrix is diamine oxidase (DAO). Disturbances in the concentration or activity of DAO may lead to the development of clinical signs of allergy. The aim of the present work was to assess the DAO concentration, peripheral blood morphology, lymphocytes phenotyping (CD3+, CD4+, CD8+, CD19+, NK cells, NKT cells, and activated T-cells), and natural regulatory Treg (nTregs) cell population (CD4+, CD25+, CD127low, and FoxP3) in 34 pediatric patients with histamine-dependent syndromes...
August 15, 2017: Advances in Experimental Medicine and Biology
https://www.readbyqxmd.com/read/28803189/efficacy-of-radiant-catalytic-ionization-to-reduce-bacterial-populations-in-air-and-on-different-surfaces
#8
Krzysztof Skowron, Katarzyna Grudlewska, Joanna Kwiecińska-Piróg, Grzegorz Gryń, Mścisław Śrutek, Eugenia Gospodarek-Komkowska
Air contamination by biological agents is often observed in medical or veterinary facilities and industrial plants. Bioaerosols may sediment and pose the surface contamination. Microorganisms present on them may become a source of infections among humans and food contamination. This study determined the use of oxidative gases, including ozone and peroxide, generated by the Radiant Catalytic Ionization (RCI) cell for the inactivation of Acinetobacter baumannii, Escherichia coli, Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, Streptococcus epidermidis, Bacillus subtilis, Clostridium sporogenes, Candida albicans, Aspergillus niger and Penicillium chrysogenumon in air and on different surfaces...
January 1, 2018: Science of the Total Environment
https://www.readbyqxmd.com/read/28800827/modelling-the-effect-of-water-activity-reduction-by-sodium-chloride-or-glycerol-on-conidial-germination-and-radial-growth-of-filamentous-fungi-encountered-in-dairy-foods
#9
Nicolas Nguyen Van Long, Karim Rigalma, Louis Coroller, Robin Dadure, Stella Debaets, Jérôme Mounier, Valérie Vasseur
Water activity (aw) is one of the most influential abiotic factors affecting fungal development in foods. The effects of aw reduction on conidial germination and radial growth are generally studied by supplementing culture medium with the non-ionic solute glycerol despite food aw can also depend on the concentration of ionic solutes such as sodium chloride (NaCl). The present study aimed at modelling and comparing the effects of aw, either modified using NaCl or glycerol, on radial growth and/or conidial germination parameters for five fungal species occurring in the dairy environment...
December 2017: Food Microbiology
https://www.readbyqxmd.com/read/28798884/spe-tlc-densitometric-quantification-of-selected-synthetic-food-dyes-in-liquid-foodstuffs-and-pharmaceutical-preparations
#10
Anna W Sobańska, Jarosław Pyzowski, Elżbieta Brzezińska
Selected synthetic food dyes (tartrazine, Ponceau 4R, Brilliant Blue, orange yellow, and azorubine) were isolated from liquid preparations (mouthwashes and beverages) by Solid Phase Extraction on aminopropyl-bonded silica with diluted aqueous sodium hydroxide as an eluent. The extraction step was followed by thin layer chromatography on silica gel 60 with chloroform-isopropanol-25% aq. ammonia 1 : 3 : 1 (v/v/v) as mobile phase and the densitometric quantification of dyes was achieved using quadratic calibration plots (R(2) > 0...
2017: Journal of Analytical Methods in Chemistry
https://www.readbyqxmd.com/read/28791945/comparison-of-various-extraction-techniques-of-medicago-sativa-yield-antioxidant-activity-and-content-of-phytochemical-constituents
#11
Aneta Krakowska, Katarzyna Rafińska, Justyna Walczak, Tomasz Kowalkowski, Bogusław Buszewski
Medicago sativa L. (M. sativa) is a source of many valuable secondary metabolites. Extraction yield and the concentration of phenolics, flavonoids, and saponins, as well as antioxidant potential were determined in extracts from different parts of M. sativa obtained using extraction methods such as maceration, ultrasound-assisted extraction (UAE), accelerated solvent extraction (ASE), and supercritical fluid extraction (SFE). The concentrations of the listed groups of compounds were spectrophotometrically determined and confirmed by HPLC-MS...
July 13, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28772849/gallic-acid-as-an-oxygen-scavenger-in-bio-based-multilayer-packaging-films
#12
Astrid F Pant, Sven Sängerlaub, Kajetan Müller
Oxygen scavengers are used in food packaging to protect oxygen-sensitive food products. A mixture of gallic acid (GA) and sodium carbonate was used as an oxygen scavenger (OSc) in bio-based multilayer packaging films produced in a three-step process: compounding, flat film extrusion, and lamination. We investigated the film surface color as well as oxygen absorption at different relative humidities (RHs) and temperatures, and compared the oxygen absorption of OSc powder, monolayer films, and multilayer films...
May 3, 2017: Materials
https://www.readbyqxmd.com/read/28771578/keep-calm-and-don-t-stop-growing-non-consumptive-effects-of-a-sympatric-predator-on-two-invasive-ponto-caspian-gammarids-dikerogammarus-villosus-and-pontogammarus-robustoides
#13
Łukasz Jermacz, Jarosław Kobak
Predators shape prey populations by elimination of individuals (consumptive effects) and by inducing modifications in prey behaviour, physiology or morphology (NCE-non-consumptive effects). Due to the resource allocation to defence, decreased feeding and higher stress, the costs of predator NCEs can be considerable. Therefore, the resistance to NCEs may be crucial for population growth and interspecific competition. We tested the resistance of Ponto-Caspian gammarids Dikerogammarus villosus and Pontogammarus robustoides to NCEs imposed by their predator, the racer goby Babka gymnotrachelus...
2017: PloS One
https://www.readbyqxmd.com/read/28759797/survival-of-selected-foodborne-pathogens-on-dry-cured-pork-loins
#14
Ángela M Morales-Partera, Fernando Cardoso-Toset, Francisco Jurado-Martos, Rafael J Astorga, Belén Huerta, Inmaculada Luque, Carmen Tarradas, Jaime Gómez-Laguna
The safety of ready-to-eat products such as cured pork loins must be guaranteed by the food industry. In the present study, the efficacy of the dry curing process of pork loins obtained from free-range pigs in the reduction of three of the most important foodborne pathogens is analysed. A total of 28 pork loin segments, with an average weight of 0.57±0.12kg, were divided into four groups with three being inoculated by immersion with 7logCFU/ml of either Salmonella Typhimurium, Campylobacter coli or Listeria innocua and the last one inoculated by immersion with sterile medium (control group)...
July 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28741960/retention-of-viability-of-salmonella-in-sucrose-as-affected-by-type-of-inoculum-water-activity-and-storage-temperature
#15
Larry R Beuchat, David A Mann, Christine A Kelly, Ynes R Ortega
Outbreaks of salmonellosis have been associated with consumption of high-sugar, low-water activity (aw) foods. The study reported here was focused on determining the effect of storage temperature (5 and 25°C) on survival of initially high and low levels of Salmonella in dry-inoculated sucrose (aw 0.26 ± 0.01 to 0.54 ± 0.01) and wet-inoculated sucrose (aw 0.24 ± 0.01 to 0.44 ± 0.04) over a 52-week period. With the exception of dry-inoculated sucrose at aw 0.26, Salmonella survived for 52 weeks in dry- and wet-inoculated sucrose stored at 5 and 25°C...
September 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28740296/lithium-biofortification-of-medicinal-mushrooms-agrocybe-cylindracea-and-hericium-erinaceus
#16
Piotr Rzymski, Przemysław Niedzielski, Marek Siwulski, Mirosław Mleczek, Sylwia Budzyńska, Monika Gąsecka, Barbara Poniedziałek
Although an increase in dietary lithium (Li) has been suggested as a possible method for mood stabilization and for decreasing violence and suicidal rates, no Li-enriched food has entered the market. Here we continue to explore the feasibility of mushrooms in this respect and have investigated the growth, accumulation and mineral content (Ca, K, Mg and Na) of Agrocybe cylidracea and Hericium erinaceus cultivated on substrates supplemented with 0.25-1.0 mM of Li as acetate or chloride. As demonstrated, supplementation with LiCl yielded more satisfactory results, did not alter mushroom biomass, appearance, shape or size regardless of Li concentration...
July 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28664693/readiness-of-adolescents-to-use-genetically-modified-organisms-according-to-their-knowledge-and-emotional-attitude-towards-gmos
#17
Stanisław Lachowski, Anna Jurkiewicz, Piotr Choina, Magdalena Florek-Łuszczki, Agnieszka Buczaj, Małgorzata Goździewska
INTRODUCTION: Agriculture based on genetically modified organisms plays an increasingly important role in feeding the world population, which is evidenced by a considerable growth in the size of land under genetically modified crops (GM). Uncertainty and controversy around GM products are mainly due to the lack of accurate and reliable information, and lack of knowledge concerning the essence of genetic modifications, and the effect of GM food on the human organism, and consequently, a negative emotional attitude towards what is unknown...
June 7, 2017: Annals of Agricultural and Environmental Medicine: AAEM
https://www.readbyqxmd.com/read/28658963/chemical-composition-and-physicochemical-properties-of-phaeodactylum-tricornutum-microalgal-residual-biomass
#18
L J German-Báez, M A Valdez-Flores, J V Félix-Medina, C D Norzagaray-Valenzuela, D U Santos-Ballardo, C Reyes-Moreno, L M Shelton, A Valdez-Ortiz
The production of photosynthetic biofuels using microalgae is a promising strategy to combat the use of non-renewable energy sources. The microalgae residual biomass is a waste by-product of biofuel production; however, it could prove to have utility in the development of sustainable nutraceuticals and functional foods. In this study, a comprehensive characterisation of the under-utilised Phaeodactylum tricornutum microalgae residual biomass is presented. Proximal composition, antioxidant capacity (using three different antioxidant assays; oxygen radical absorbance capacity; radical cation activity, ABTS; and radical scavenging activity, DPPH), and total phenolic content of free and bound polyphenols were determined...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28624079/effect-of-the-state-of-water-and-relative-humidity-on-ageing-of-pla-films
#19
J R Rocca-Smith, N Chau, D Champion, C-H Brachais, E Marcuzzo, A Sensidoni, F Piasente, T Karbowiak, F Debeaufort
Various types of food are now commercialized in packaging materials based on poly(lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liquid or in vapour state. This work focuses on the modifications of PLA induced by water when simulating contact with semi-dry foods (aw≈0.5), high moisture foods (aw≈1) and liquid foods (aw≈1)...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28607625/hepatic-portal-venous-gas-in-children-younger-than-2-years-old-radiological-and-clinical-characteristics-in-diseases-other-than-necrotizing-enterocolitis
#20
Marzena Barczuk-Falęcka, Przemysław Bombiński, Zofia Majkowska, Michał Brzewski, Stanisław Warchoł
BACKGROUND: Hepatic portal venous gas (HPVG) is a rare imaging finding in children. It can be an important manifestation of severe diseases such as necrotizing enterocolitis (NEC) in neonates or bowel wall rupture in older children. However, there are many other diseases presenting with HPVG that do not necessarily require a surgical intervention. CASE REPORT: In the period between 2011-2015, there were 12 cases of HPVG in children aged up to 24 months in our hospital...
2017: Polish Journal of Radiology
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