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https://www.readbyqxmd.com/read/29422823/anaphylaxis-in-poland-the-epidemiology-and-direct-costs
#1
Karina Jahnz-Rozyk, Filip Raciborski, Andrzej M Śliwczyński, Anna Kłak, Jarosław Pinkas
Introduction: Epidemiological data on anaphylaxis have been underestimated both in Poland and worldwide. Aim: To evaluate the prevalence of anaphylaxis in Poland, including a classification by gender, age and residential region. Material and methods: The data used in the analysis were derived from two sources, the National Health Fund records of healthcare services for 2008-2015 (official statistics) and a questionnaire-based survey conducted in 2015 on a sample of 305 allergists practicing in different regions of Poland...
December 2017: Postȩpy Dermatologii i Alergologii
https://www.readbyqxmd.com/read/29407394/probability-models-for-growth-and-aflatoxin-b1-production-as-affected-by-intraspecies-variability-in-aspergillus-flavus
#2
Laila Aldars-García, María Berman, Jordi Ortiz, Antonio J Ramos, Sonia Marín
The probability of growth and aflatoxin B1 (AFB1) production of 20 isolates of Aspergillus flavus were studied using a full factorial design with eight water activity levels (0.84-0.98 aw) and six temperature levels (15-40 °C). Binary data obtained from growth studies were modelled using linear logistic regression analysis as a function of temperature, water activity and time for each isolate. In parallel, AFB1 was extracted at different times from newly formed colonies (up to 20 mm in diameter). Although a total of 950 AFB1 values over time for all conditions studied were recorded, they were not considered to be enough to build probability models over time, and therefore, only models at 30 days were built...
June 2018: Food Microbiology
https://www.readbyqxmd.com/read/29385097/bioactive-compounds-in-functional-meat-products
#3
REVIEW
Ewelina Pogorzelska-Nowicka, Atanas G Atanasov, Jarosław Horbańczuk, Agnieszka Wierzbicka
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides...
January 31, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29383326/protection-of-children-s-human-rights-and-health-a-legacy-of-julian-kramsztyk-janusz-korczak-and-ludwik-rajchman
#4
Piotr Woltanowski, Andrzej Wincewicz, Stanisław Sulkowski
Tutor of generations of Warsaw medical doctors, Julian Kramsztyk (1851-1926) was son of Rabbi Izaak Kramsztyk, Polish patriot and fighter for independent Poland. Julian Kramsztyk graduated in medicine from Warsaw University in 1873 to soon work as a supervisor of the Internal Diseases Department of Bersohns and Baumans Children's Hospital from 1878 to 1910, and despite of refusing professorship from Imperial Warsaw University, he worked as a lecturer of pediatric disorders from 1880 with strong association of his medical practice with scientific and editorial tasks as well as engaging in charity...
2018: Global Pediatric Health
https://www.readbyqxmd.com/read/29371792/influence-of-temperature-and-water-activity-on-deleterious-fungi-and-mycotoxin-production-during-grain-storage
#5
REVIEW
Mohamed Mannaa, Ki Deok Kim
Cereal grains are the most important food source for humans. As the global population continues to grow exponentially, the need for the enhanced yield and minimal loss of agricultural crops, mainly cereal grains, is increasing. In general, harvested grains are stored for specific time periods to guarantee their continuous supply throughout the year. During storage, economic losses due to reduction in quality and quantity of grains can become very significant. Grain loss is usually the result of its deterioration due to fungal contamination that can occur from preharvest to postharvest stages...
December 2017: Mycobiology
https://www.readbyqxmd.com/read/29367119/nutritional-value-and-potential-chemical-food-safety-hazards-of-selected-polish-sausages-as-influenced-by-their-traditionality
#6
Michał Halagarda, Władysław Kędzior, Ewa Pyrzyńska
Traditional food products have been regaining consumer interest worldwide. The aim of the study was to investigate the differences in nutritional value of traditional and conventional Polish sausages and to determine potential chemical hazards connected with these products. The research material consisted of 5 varieties of registered traditional sausages and 4 varieties of conventional sausages. The nutritional value was identified based on selected indicators: protein, fat, NaCl, total ash, water, Feder's number, Ca, Fe, Mg, K, Zn, Cr, Cu; whereas the chemical food safety - based on: nitrates and nitrites, total and added phosphorus, Cd, Pb...
January 11, 2018: Meat Science
https://www.readbyqxmd.com/read/29353704/prediction-of-ph-and-aw-of-pork-meat-by-a-thermodynamic-model-new-developments
#7
Aïchatou Musavu Ndob, André Lebert
To ensure continuous innovations, food industries need tools which enable to predict physical-properties of food during a change of process or recipe. In this work, a thermodynamic model is suggested to predict pH and water activity of pork meat in presence of different additives such as salts or organic acids used in food industry. The predictions of pH and aw are satisfactory in a wide prediction domain, with a good accuracy. In add, a neural network mimetic of thermodynamic model is developed in order to facilitate the use of thermodynamic model and reduce calculation time...
November 23, 2017: Meat Science
https://www.readbyqxmd.com/read/29352665/complementary-and-alternative-medicine-cam-practices-and-dietary-patterns-in-children-with-inflammatory-bowel-disease-in-singapore-and-malaysia
#8
Fangyi Ong, Way Seah Lee, Charlotte Lin, Ruey Terng Ng, Shin Yee Wong, Su Lin Lim, Seng Hock Quak, Marion Aw
BACKGROUND: The use of complementary and alternative medicine (CAM) has been associated with adverse effects and self-imposed dietary restrictions. The prevalence of its use in Asian children with inflammatory bowel disease (IBD) is unknown. We aimed to determine the prevalence, types, and factors associated with the use of CAM among children with IBD from Singapore and Malaysia, and to ascertain if dietary restriction was prevalent in patients who used CAM. METHODS: A cross-sectional study was conducted in which parents of children with IBD attending two tertiary pediatric IBD referral centres in Singapore and Malaysia were interviewed...
December 26, 2017: Pediatrics and Neonatology
https://www.readbyqxmd.com/read/29350755/microbial-and-chemical-shelf-life-of-vacuum-steam-pasteurized-whole-flaxseed-and-milled-flaxseed
#9
Manoj Shah, Bridget Eklund, Luiz Gustavo Conde Lima, Teresa Bergholz, Clifford Hall
Flaxseed is an oilseed with many health benefits. Flaxseed may be consumed raw or in processed form. In the raw form, there is a potential for microbial contamination. Several pasteurization methods have been used to reduce microbial contamination. However, such treatments may affect chemical properties of foods. In this study, vacuum steam-pasteurization was conducted on whole flaxseed and milled flaxseed using 4 different conditions (3 min at 75 °C, 3 min at 90 °C, 9 min at 90 °C, and 3 min at 105 °C)...
January 19, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29338637/selected-plant-essential-oils-and-their-main-active-components-a-promising-approach-to-inhibit-aflatoxigenic-fungi-and-aflatoxin-production-in-food
#10
José Vicente Gómez, Andrea Tarazona, Rufino Mateo-Castro, José Vicente Gimeno-Adelantado, Misericordia Jiménez, Eva M Mateo
Recent research has showed that Aspergillus flavus and Aspergillus parasiticus are aflatoxigenic species that can become very competitive in the framework of climate change. Aflatoxins show carcinogenic, mutagenic, immunotoxic and teratogenic effects on human and animals. Effective and sustainable measures to inhibit these species and aflatoxins in food are required. Origanum vulgare and Cinnamomum zeylanicum essential oils (EOs) and their major active constituents, carvacrol and cinnamaldehyde, respectively, were assayed for inhibiting these species and aflatoxin production in maize extract medium under different environmental conditions...
January 17, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29337355/moisture-adsorption-isotherm-and-storability-of-hazelnut-inshells-and-kernels-produced-in-oregon-usa
#11
Jooyeoun Jung, Wenjie Wang, Robert J McGorrin, Yanyun Zhao
Moisture adsorption isotherms and storability of dried hazelnut inshells and kernels produced in Oregon were evaluated and compared among cultivars, including Barcelona, Yamhill, and Jefferson. Experimental moisture adsorption data fitted to Guggenheim-Anderson-de Boer (GAB) model, showing less hygroscopic properties in Yamhill than other cultivars of inshells and kernels due to lower content of carbohydrate and protein, but higher content of fat. The safe levels of moisture content (MC, dry basis) of dried inshells and kernels for reaching kernel water activity (aw ) ≤0...
January 16, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29328809/methods-for-the-control-of-foodborne-pathogens-in-low-moisture-foods
#12
Alma Fernanda Sánchez-Maldonado, Alvin Lee, Jeffrey M Farber
Low-moisture foods (LMFs) have been defined as those food products with a water activity (aw) less than 0.85 and are generally considered less susceptible to microbial spoilage and the growth of foodborne pathogens. However, in recent years, outbreaks linked to LMFs have increased, with Salmonella spp., Bacillus cereus, Cronobacter sakazakii, Clostridium spp., Escherichia coli O157:H7, non-O157 E. coli, and Staphylococcus aureus being the principal pathogens involved. Because of the new concerns raised as a result of recent outbreaks, new approaches need to be developed to control foodborne pathogens in LMFs...
January 12, 2018: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/29319532/the-ability-of-a-novel-strain-scheffersomyces-syn-candida-shehatae-isolated-from-rotten-wood-to-produce-arabitol
#13
Monika Kordowska-Wiater, Adam Kuzdraliński, Tomasz Czernecki, Zdzisław Targoński, Magdalena Frąc, Karolina Oszust
Arabitol is a polyalcohol which has about 70% of the sweetness of sucrose and an energy density of 0.2 kcal/g. Similarly to xylitol, it can be used in the food and pharmaceutical industries as a natural sweetener, a texturing agent, a dental caries reducer, and a humectant. Biotechnological production of arabitol from sugars represents an interesting alternative to chemical production. The yeast Scheffersomyces shehatae strain 20BM-3 isolated from rotten wood was screened for its ability to produce arabitol from L-arabinose, glucose, and xylose...
September 27, 2017: Polish Journal of Microbiology
https://www.readbyqxmd.com/read/29301324/pichia-cactophila-and-kluyveromyces-lactis-are-highly-efficient-microbial-cell-factories-of-natural-amino-acid-derived-aroma-compounds
#14
Ewelina Celińska, Radosław Bonikowski, Wojciech Białas, Anna Dobrowolska, Barbara Słoma, Monika Borkowska, Monika Kubiak, Paulina Korpys, Włodzimierz Grajek
The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is widely acknowledged. This fact inspires endeavors aiming at exploitation of food-derived NCYs as biocatalysts in natural aromas production. In this study, we isolated, characterized and evaluated aroma-producing capacity of two NCY representatives-Pichia cactophila 7.20 and Klyuveromyces lactis 6.10 strains. The strains were isolated from food-related habitats-goat-milk regional cheese and Swiss-type ripening cheese, respectively...
January 2, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29285830/relevance-of-tongue-force-on-mandibular-denture-stabilization-during-mastication
#15
Jarosław Żmudzki, Grzegorz Chladek, Cezary Krawczyk
PURPOSE: Tongue activity, involving stereognosis of denture position, food bolus distribution, and direct denture pressing, can affect the stability of removable mandibular dentures. Knowledge of details of tongue activity in patients with removable dentures could contribute to the development of training methods to improve bilateral mastication. The hypothesis of this study was that tongue force improves mandibular complete denture stabilization on the atrophied foundation during mastication load transfer with a typical balanced occlusion...
December 29, 2017: Journal of Prosthodontics: Official Journal of the American College of Prosthodontists
https://www.readbyqxmd.com/read/29274484/effect-of-water-activity-and-heating-rate-on-staphylococcus-aureus-heat-resistance-in-walnut-shells
#16
Lihui Zhang, Xiaoxi Kou, Shuang Zhang, Teng Cheng, Shaojin Wang
Water activity (aw) and heating rate have shown important effects on the thermo-tolerance of pathogens in low moisture foods during thermal treatments. In this study, three strains were selected to compare the heat resistance in walnut shell powder and finally the most heat resistant S. aureus ATCC 25923 was chosen to investigate the influence of aw and heating rate using a heating block system (HBS). The results showed that S. aureus ATCC 25923 became more thermo-tolerant at lower aw. The D-values of S. aureus ATCC 25923 increased with decreasing water activity and heating rates (<1°C/min)...
December 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29248372/food-waste-co-digestion-with-slaughterhouse-waste-and-sewage-sludge-digestate-conditioning-and-supernatant-quality
#17
Sebastian Borowski, Paweł Boniecki, Przemysław Kubacki, Agata Czyżowska
In this study, the anaerobic mesophilic co-digestion of food waste (FW) with municipal sewage sludge (MSS) and slaughterhouse waste (SHW) was undertaken in 3-dm3 laboratory reactors as well as in 50-dm3 reactors operated in semi-continuous conditions. The highest methane yield of around 0.63 m3 CH4/kgVSfed was achieved for the mixture of FW and SHW treated in the laboratory digester operated at solids retention time (SRT) of 30 days, whereas the co-digestion of FW with MSS under similar operating conditions produced 0...
December 13, 2017: Waste Management
https://www.readbyqxmd.com/read/29227942/the-interaction-between-bacterial-abundance-and-selected-pollutants-concentration-levels-in-an-arctic-catchment-southwest-spitsbergen-svalbard
#18
Klaudia Kosek, Katarzyna Kozak, Krystyna Kozioł, Katarzyna Jankowska, Stanisław Chmiel, Żaneta Polkowska
Persistent organic pollutants (POPs) have been a topic of interest in environmental sciences for >60years. POPs in the Arctic have been investigated since the 1970s, when first atmospheric measurements revealed the presence of these pollutants in the polar regions. Major contaminant transport routes to the Arctic include atmospheric and oceanic transport, as well as inflow from rivers and sea ice. The sources of pollutants, such as industry, power generators, vehicle and ship exhausts, introduce the PAHs, phenols, formaldehyde or metals into the Arctic...
December 8, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/29195941/a-new-method-to-determine-the-water-activity-and-the-net-isosteric-heats-of-sorption-for-low-moisture-foods-at-elevated-temperatures
#19
Ravi Kiran Tadapaneni, Ren Yang, Brady Carter, Juming Tang
In recent years, research studies have shown that the thermal resistance of foodborne pathogens in the low moisture foods is greatly influenced by the water activity (aw) at temperatures relevant to thermal treatments for pathogen control. Yet, there has been a lack of an effective method for accurate measurement of aw at those temperatures. Thus, the main aim of this study was to evaluate a new method for measuring aw of food samples at elevated temperatures. An improved thermal cell with a relative humidity and temperature sensor was used to measure the aw of the three different food samples, namely, organic wheat flour, almond flour, and non-fat milk powder, over the temperature range between 20 and 80°C...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29190613/n-terminal-prohormone-of-brain-natriuretic-peptide-but-not-c-terminal-pre-pro-vasopressin-copeptin-level-is-associated-with-the-response-to-antihypertensive-therapy-in-haemodialysis-patients
#20
Katarzyna Wyskida, Joanna Ficek, Rafał Ficek, Dagmara Adamska, Patrycja Jędrzejowska, Jarosław Wajda, Dariusz Klein, Joanna Witkowicz, Sylwia Rotkegel, Urszula Spiechowicz-Zatoń, Joanna Kocemba-Dyczek, Jarosław Ciepał, Andrzej Więcek, Magdalena Olszanecka-Glinianowicz, Jerzy Chudek
BACKGROUND/AIMS: Volume overload, frequently clinically asymptomatic is considered as a causative factor limiting the effectiveness of antihypertensive therapy in haemodialysis (HD) patients. Therefore, the aim of this study was to assess plasma levels of N-terminal fragment of the prohormone brain natriuretic peptide (NT-proBNP) and a C-terminal portion of the precursor of vasopressin (CT-proAVP, copeptin), surrogate markers of volume overload in HD patients in relation to the number of antihypertensive drugs used in the hypertension treatment...
November 30, 2017: Kidney & Blood Pressure Research
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