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https://www.readbyqxmd.com/read/28624079/effect-of-the-state-of-water-and-relative-humidity-on-ageing-of-pla-films
#1
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
#2
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
https://www.readbyqxmd.com/read/28604598/influence-of-food-characteristics-and-food-additives-on-the-antimicrobial-effect-of-garlic-and-oregano-essential-oils
#3
Juan García-Díez, Joana Alheiro, Ana Luisa Pinto, Luciana Soares, Virgilio Falco, Maria João Fraqueza, Luis Patarata
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect...
June 10, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28604099/seasonal-and-daily-changes-in-the-behaviour-of-the-adult-emu-dromaius-novaehollandiae-under-farm-conditions
#4
M Bucław, D Szczerbińska
1. The aim of this study was to present selected elements of emu behaviour in three different seasons (the non-breeding season, the pre-breeding season and the breeding season) and in the morning and afternoon. The study focused on feed, water and sand intake, plumage care, resting, agonistic behaviour and other activities, mostly standing still, aimless walking or observing the surroundings. 2. The troop consisted of 11 emus (5 females and 6 males) aged 12 years, kept in a free-range system. Observations were carried out during a period of three weeks in each season, during which 60-minute observation sessions took place on 3 randomly chosen days...
June 12, 2017: British Poultry Science
https://www.readbyqxmd.com/read/28581334/heat-tolerances-of-salmonella-cronobacter-sakazakii-and-pediococcus-acidilactici-inoculated-into-galactooligosaccharide
#5
Jihyun Bang, Moonkak Choi, Haeseok Jeong, Sangseob Lee, Yoonbin Kim, Jee-Hoon Ryu, Hoikyung Kim
Food-grade galactooligosaccharide (GOS) with low water activity (aw of ca. 0.7) is used as an ingredient in various foods. We evaluated heat tolerances of Salmonella, Cronobacter sakazakii, and Pediococcus acidilactici at temperatures (70 to 85°C) used during the saturation process of GOS by comparing decimal reduction time (D-values) and thermal resistance constants (z-values). To determine the D- and z-values, GOS containing Salmonella (5.1 to 5.8 log CFU/g) or C. sakazakii (5.3 to 5.9 log CFU/g) was heat treated at 70, 77...
June 3, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28554632/the-composition-of-bioactive-compounds-and-antioxidant-activity-of-saskatoon-berry-amelanchier-alnifolia-nutt-genotypes-grown-in-central-poland
#6
Sabina Lachowicz, Jan Oszmiański, Stanisław Pluta
Bioactive compounds in fruits of four Saskatoon berry genotypes grown in a trial in central Poland are presented in this paper. Two Polish breeding clones (no. 5/6 and type S) and two Canadian cultivars - 'Martin' and 'Smoky' - were used in studies conducted in 2015-2016. Fourty-eight bioactive compounds were identified in Saskatoon berry genotypes, including twenty-nine polyphenolic compounds (4 anthocyanins, 9 phenolic acids, 9 flavonols, 7 flavan-3-ols), 3 triterpenoids, 7 carotenoids, 5 chlorophylls and 4 tocopherols...
November 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28528305/characterization-of-estrogenic-and-androgenic-activity-of-phthalates-by-the-xenoscreen-yes-yas-in-vitro-assay
#7
Radosław Czernych, Milena Chraniuk, Paweł Zagożdżon, Lidia Wolska
The presented study investigates and compares the estrogenic and androgenic activities of commonly used diesters of phthalic acid (phthalates) using the XenoScreen YES/YAS assay. Phthalates are commonly used plasticizers in polymers dedicated for i.e. food and drug containers. Since phthalates are not chemically bonded to the polymer, they can leach or migrate from the polymer. Therefore, phthalates are identified as contaminants in a variety of consumer products. Investigation of estrogenic and androgenic activities of phthalates (DEP, DBP, BBP, DEHP and DINP) showed no significant effect of tested substances either on hERα or hAR receptors...
May 12, 2017: Environmental Toxicology and Pharmacology
https://www.readbyqxmd.com/read/28525761/impact-of-bioactive-packaging-systems-based-on-evoh-films-and-essential-oils-in-the-control-of-aflatoxigenic-fungi-and-aflatoxin-production-in-maize
#8
Eva M Mateo, José V Gómez, Irene Domínguez, Jose V Gimeno-Adelantado, Rufino Mateo-Castro, Rafael Gavara, Misericordia Jiménez
Aspergillus flavus and A. parasiticus are the most common fungal species associated with aflatoxin (AF) contamination of cereals, especially maize, and other agricultural commodities. AFB1, the most frequent and toxic metabolite, is a powerful hepatotoxic, teratogenic and mutagenic compound. Effective strategies to control these fungal species and AFs in food and feed are required. Active packaging film containing essential oils (EO) is one of the most innovative food packaging concepts. In this study, ethylene-vinyl alcohol (EVOH) copolymer films incorporating EO from Origanum vulgare (ORE), Cinnamomum zeylanicum (CIN) or their major active constituents, carvacrol (CAR) and cinnamaldehyde (CINHO), respectively, were developed and assayed to control growth of A...
May 11, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28481104/effect-of-morphology-and-size-of-halloysite-nanotubes-on-functional-pectin-bionanocomposites-for-food-packaging-applications
#9
Maziyar Makaremi, Pooria Pasbakhsh, Giuseppe Cavallaro, Giuseppe Lazzara, Yoong Kit Aw, Sui Mae Lee, Stefana Milioto
Pectin bionanocomposite films filled with various concentrations of two different types of halloysite nanotubes were prepared and characterized in this study as potential films for food packaging applications. The two types of halloysite nanotubes were long and thin (patch) (200-30 000 nm length) and short and stubby (Matauri Bay) (50-3000 nm length) with different morphological, physical, and dispersibility properties. Both matrix (pectin) and reinforcer (halloysite nanotubes) used in this study are considered as biocompatible, natural, and low-cost materials...
May 15, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28475926/headspace-oxygen-as-a-hurdle-to-improve-the-safety-of-in-pack-pasteurized-chilled-food-during-storage-at-different-temperatures
#10
Nydia Muñoz, Kanishka Bhunia, Hongchao Zhang, Gustavo V Barbosa-Cánovas, Juming Tang, Shyam Sablani
This study investigated the use of headspace oxygen in a model food system to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized food at various storage temperatures. Three model food formulations prepared with tryptic soy broth and three agar concentrations (0.1, 0.4 and 1.0%) were sealed without removing the air from the package in high oxygen barrier pouches (OTR=0.3cm(3)/m(2)·day·atm). Important properties influencing bacterial growth, including pH and water activity (aw) were determined...
April 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28463084/fate-of-salmonella-throughout-production-and-refrigerated-storage-of-tahini
#11
Yangjunna Zhang, Susanne E Keller, Elizabeth M Grasso-Kelley
Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown...
June 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28459616/effect-of-water-activity-on-the-thermal-tolerance-and-survival-of-salmonella-enterica-serovars-tennessee-and-senftenberg-in-goat-s-milk-caramel
#12
Oscar Acosta, Jessie Usaga, John J Churey, Randy W Worobo, Olga I Padilla-Zakour
The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. This study was conducted to evaluate the effect of water activity (aw) on the thermal tolerance and survival of S...
June 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28458190/characterization-of-four-paenibacillus-species-isolated-from-pasteurized-chilled-ready-to-eat-meals
#13
Mariette Helmond, Masja N Nierop Groot, Hermien van Bokhorst-van de Veen
Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich environment of pasteurized and chilled meals. Growth of the Paenibacillus isolates appeared to be delayed by decreased (<7°C) temperature or chilled temperature (7°C) combined with decreased pH (<5), increased sodium chloride (>5...
April 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28447535/natural-occurrence-of-fumonisins-and-characteristics-of-pamonhas-sweet-type-from-southern-brazil
#14
Bruna A Silva, Rafaela Rosa, Juliana R Silva, Geovana D Savi, Vildes M Scussel
Fresh and frozen pamonhas, a native Brazilian food made with sweet corn (Zea mays L.), similar to the Mexican tamal, which has been incorporated into the country's diet, were investigated for fumonisins (FBs: FB1 and FB2) contamination and product characteristics. The laboratory conditions of the applied fumonisins method with liquid chromatography and fluorescence detection were validated. Five out of the total samples showed FBs contamination above the national maximum level of 1000-1500 µg/kg. Despite this, in 59...
May 9, 2017: Food Additives & Contaminants. Part B, Surveillance
https://www.readbyqxmd.com/read/28400207/the-safety-and-efficacy-of-growth-hormone-secretagogues
#15
REVIEW
John T Sigalos, Alexander W Pastuszak
INTRODUCTION: Growth hormone (GH) increases lean body mass, decreases fat mass, increases exercise tolerance and maximum oxygen uptake, enhances muscle strength, and improves linear growth. Long-term studies of GH administration offer conflicting results on its safety, which has led to strict Food and Drug Administration criteria for GH use. The potential drawbacks of exogenous GH use are believed to be due in part to impaired regulatory feedback. AIM: To review the literature on GH secretagogues (GHSs), which include GH-releasing peptides and the orally available small-molecule drug ibutamoren mesylate...
April 8, 2017: Sexual Medicine Reviews
https://www.readbyqxmd.com/read/28400013/survival-of-clostridium-difficile-spores-at-low-water-activity
#16
Kai Deng, Prabhat K Talukdar, Mahfuzur R Sarker, Daniel Paredes-Sabja, J Antonio Torres
Clostridium difficile is frequently found in meat and meat products. Germination efficiency, defined as colony formation, was previously investigated at temperatures found in meat handling and processing for spores of strain M120 (animal isolate), R20291 (human isolate), and DK1 (beef isolate). In this study, germination efficiency of these spore strains was assessed in phosphate buffered saline (PBS, aw ∼1.00), commercial beef jerky (aw ∼0.82/0.72), and aw-adjusted PBS (aw ∼0.82/0.72). Surface hydrophobicity was followed for spores stored in PBS...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#17
Regina Wierzejska, Magdalena Siuba-Strzelińska, Mirosław Jarosz
Background: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods: The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28289868/associations-of-vitamin-d-status-with-dietary-intakes-and-physical-activity-levels-among-adults-from-seven-european-countries-the-food4me-study
#18
Yannis Manios, George Moschonis, Christina P Lambrinou, Christina Mavrogianni, Lydia Tsirigoti, Ulrich Hoeller, Franz F Roos, Igor Bendik, Manfred Eggersdorfer, Carlos Celis-Morales, Katherine M Livingstone, Cyril F M Marsaux, Anna L Macready, Rosalind Fallaize, Clare B O'Donovan, Clara Woolhead, Hannah Forster, Marianne C Walsh, Santiago Navas-Carretero, Rodrigo San-Cristobal, Silvia Kolossa, Jacqueline Hallmann, Mirosław Jarosz, Agnieszka Surwiłło, Iwona Traczyk, Christian A Drevon, Ben van Ommen, Keith Grimaldi, John N S Matthews, Hannelore Daniel, J Alfredo Martinez, Julie A Lovegrove, Eileen R Gibney, Lorraine Brennan, Wim H M Saris, Mike Gibney, John C Mathers
PURPOSE: To report the vitamin D status in adults from seven European countries and to identify behavioural correlates. METHODS: In total, 1075 eligible adult men and women from Ireland, Netherlands, Spain, Greece, UK, Poland and Germany, were included in the study. RESULTS: Vitamin D deficiency and insufficiency, defined as 25-hydroxy vitamin D3 (25-OHD3) concentration of <30 and 30-49.9 nmol/L, respectively, were observed in 3.3 and 30...
March 13, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28286647/investigation-of-the-immune-effects-of-scutellaria-baicalensis-on-blood-leukocytes-and-selected-organs-of-the-chicken-s-lymphatic-system
#19
Bożena Króliczewska, Stanisław Graczyk, Jarosław Króliczewski, Aleksandra Pliszczak-Król, Dorota Miśta, Wojciech Zawadzki
BACKGROUND: The health of chickens and the welfare of poultry industry are central to the efforts of addressing global food security. Therefore, it is essential to study chicken immunology to maintain and improve its health and to find novel and sustainable solutions. This paper presents a study on investigation of the effect of Scutellaria baicalensis root (SBR) on the immune response of broiler chicken, especially on lymphocytes and heterophils reactivity, regarding their contribution to the development of immunity of the chickens...
2017: Journal of Animal Science and Biotechnology
https://www.readbyqxmd.com/read/28283526/mechanisms-of-inactivation-of-dry-escherichia-coli-by-high-pressure-carbon-dioxide
#20
Yuan Yao Chen, Feral Temelli, Michael G Gänzle
High-pressure carbon dioxide processing is a promising technology for nonthermal food preservation. However, few studies have determined the lethality of high-pressure CO2 on dry bacterial cells, and the mechanism of inactivation remains unknown. This study explored the mechanisms of inactivation by using Escherichia coli AW1.7 and mutant strains differing in heat and acid resistance, in membrane composition based on disruption of the locus of heat resistance, and in genes coding for glutamate decarboxylases and cyclopropane fatty acid synthase...
May 15, 2017: Applied and Environmental Microbiology
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