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https://www.readbyqxmd.com/read/28534456/effects-of-folic-acid-fortification-on-orofacial-clefts-prevalence-a-meta-analysis
#1
Natalia Millacura, Rosa Pardo, Lucia Cifuentes, José Suazo
OBJECTIVE: Orofacial clefts (OFC) are the most prevalent craniofacial birth defect. Folic acid (FA) supplementation has been demonstrated as an effective intervention to reduce risk of OFC occurrence. However, the effect of mandatory FA fortification of wheat and/or maize flour on OFC prevalence has shown controversial results among countries adopting this policy. Thus, we performed a meta-analysis to synthesize the available evidence evaluating the global impact of this mandatory policy on OFC occurrence...
May 23, 2017: Public Health Nutrition
https://www.readbyqxmd.com/read/28531784/gut-microbiota-mediated-benefits-of-barley-kernel-products-on-metabolism-gut-hormones-and-inflammatory-markers-as-affected-by-co-ingestion-of-commercially-available-probiotics-a-randomized-controlled-study-in-healthy-subjects
#2
Anne Nilsson, Elin Johansson-Boll, Jonna Sandberg, Inger Björck
BACKGROUND AND AIMS: Barley kernel based products have been shown to induce benefits on blood glucose regulation, cardio-metabolic risk markers and appetite regulating hormones in a time perspective of 11-16 h after intake. The mechanisms have been assigned to gut fermentation of indigestible carbohydrates. The purpose of the present study was to evaluate if the modulatory effects of barley on markers of metabolic- and appetite regulation are affected by a dietary background including a mixture of commercially available probiotics...
October 2016: Clinical Nutrition ESPEN
https://www.readbyqxmd.com/read/28530606/effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours
#3
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530605/screening-of-passiflora-l-mineral-content-using-principal-component-analysis-and-kohonen-self-organizing-maps
#4
Cleber Galvão Novaes, Ivana Lago da Silva Romão, Berlane Gomes Santos, Jéssica Palhares Ribeiro, Marcos Almeida Bezerra, Erik Galvão Paranhos da Silva
A method using digestion with diluted nitric acid and inductively coupled plasma optical emission spectrometry was applied to determine metal ions in the peel, pulp, and seed of Passiflora edulis f. flavicarpa and Passiflora cincinnata cultivated in the Bahia state, Brazil. Plasma parameters (radio frequency power and argon flow rates) were optimized. The quantification limits (µg g(-1)) were: Ca (43.0); Co (1.3); Cu (10.0); Fe (10.0); K (20.0); Mg (26.6); Mn (0.33); Na (56.6) and Zn (10.0). The accuracy of the method was evaluated by the analysis of certified reference materials (NIST 1567a Wheat Flour and NIST 1577b Bovine Liver)...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530602/bioactive-compound-and-antioxidant-activity-distribution-in-roller-milled-and-pearled-fractions-of-conventional-and-pigmented-wheat-varieties
#5
Debora Giordano, Monica Locatelli, Fabiano Travaglia, Matteo Bordiga, Amedeo Reyneri, Jean Daniel Coïsson, Massimo Blandino
In this study, the chemical composition of pigmented wheats (yellow, purple and blue types), and the distribution of the bioactive compounds in their roller-milled and pearled fractions, were compared with conventional wheats (red and white types). Roller-milling promoted the recovery of total dietary fiber, β-glucans, phenolic acids and anthocyanins in the bran fraction, which resulted also in a higher total antioxidant activity than the refined flour. Conversely, lutein resulted mainly concentrated in the refined flour...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530586/characterization-of-textural-rheological-thermal-microstructural-and-water-mobility-in-wheat-flour-dough-and-bread-affected-by-trehalose
#6
Bo Peng, Youqian Li, Shiyong Ding, Jun Yang
The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field (1)H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530552/physicochemical-properties-and-starch-digestibility-of-whole-grain-sorghums-millet-quinoa-and-amaranth-flours-as-affected-by-starch-and-non-starch-constituents
#7
Sathaporn Srichuwong, Delphine Curti, Sean Austin, Roberto King, Lisa Lamothe, Hugo Gloria-Hernandez
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains)...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28515404/insolubility-and-alteration-of-allergenic-activity-of-wheat-proteins-in-processed-foods
#8
Kajiyo Tanaka, Yuuki Kanie, Michita Naitou, Misa Suzuki, Harue Umemura, Kazunori Tagami, Kazunori Sakai, Tomoko Furuta, Chikako Yamada, Hidehiko Izumi, Tomoharu Yokooji, Hiroaki Matsuo, Komei Ito
BACKGROUND: Food processing causes decomposition, denaturation or polymerization of protein, which may alter an allergic reaction. This study aimed to investigate the insolubility and alteration of wheat allergens in processed foods and the reactivity to patient sera. METHODS: We extracted proteins from wheat flour, udon and bread using different extracts and conducted SDS-polyacrylamide gel electrophoresis. IgE-immunoblotting was also conducted using sera from children with wheat allergy...
2017: Arerugī, [Allergy]
https://www.readbyqxmd.com/read/28515403/analysis-of-wheat-allergen-dispersed-in-air-by-the-action-of-three-types-of-flour-sifter
#9
Hiroyuki Hashimoto, Masato Yoshimitsu, Kyohei Kiyota
BACKGROUND: Since wheat flour, a cause of food allergy, tends to disperse rapidly in air, it can unintentionally mix other foods during the sieving process. Our aim was to analyze the dispersal of wheat flour dust in air in order to prevent unintentional mixing. METHODS: We measured particle size distribution of wheat flour, photographed the scattered flour for 60 seconds every 10 seconds after sieving through three types of flour sifter, constructed a velocity vector diagram of flour dust dispersal by each type of sifter, and measured the distance of wheat allergen dispersal over 20 minutes using a petri dish and immunochromatographic test...
2017: Arerugī, [Allergy]
https://www.readbyqxmd.com/read/28490239/components-of-successful-staple-food-fortification-programs-lessons-from-latin-america
#10
Reynaldo Martorell, Daniel López de Romaña
BACKGROUND: There are few effectiveness evaluations of food fortification programs, and little is known about what makes programs successful. OBJECTIVE: We examined 3 food fortification programs in Latin America to identify common features that might explain their success and to draw lessons for program design and implementation everywhere: The vitamin A fortification of sugar in Guatemala with impact on vitamin A status of the population, the fortification of a basket of foods with iron and other micronutrients in Costa Rica with impact on iron status and anemia in women and children, and the fortification of wheat flour with folic acid in Chile, which reduced the incidence of neural tube defects...
January 1, 2017: Food and Nutrition Bulletin
https://www.readbyqxmd.com/read/28490150/a-simple-and-sensitive-vortex-assisted-ionic-liquid-dispersive-microextraction-and-spectrophotometric-determination-of-selenium-in-food-samples
#11
Esra Bağda, Mustafa Tüzen
In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I(-) to form I3(-). Anionic I3(-) reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490113/mitigating-the-in-vitro-enzymatic-digestibility-of-noodles-by-aqueous-extracts-of-malay-cherry-leaves
#12
Yan Zhang, Xiaonan Sui, Dejian Huang
Aqueous extracts of Malay cherry leaves was incorporated into wheat, rice, tapioca, and potato flours with the purpose to formulate noodles with slow digestibility. In vitro digestion studies of these noodle prototypes were carried out to evaluate their digestibility under simulated gastrointestinal conditions. Upon incorporation of 2-8% of aqueous extracts, all four different types of noodles exhibited dose dependency with varying degree of digestibility. The greatest reduction in digestibility was observed in 8% tapioca noodles (69...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490100/plasma-modification-of-starch
#13
REVIEW
Fan Zhu
Plasma is a medium of unbound negative and positive particles with the overall electrical charge being roughly zero. Non-thermal plasma processing is an emerging green technology with great potential to improve the quality and microbial safety of various food materials. Starch is a major component of many food products and is an important ingredient for food and other industries. There has been increasing interest in utilizing plasma to modify the functionalities of starch through interactions with reactive species...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490070/utilisation-of-immature-wheat-flour-as-an-alternative-flour-with-antioxidant-activity-and-consumer-perception-on-its-baked-product
#14
Mi Jeong Kim, Sang Sook Kim
The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of madeleine was studied using a blind test followed by an informed test, which provided information on antioxidant properties of flours. The bound ferulic acid in IWF (5.54mg/100g) was seven times higher than that in WF (0...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28489059/the-impact-of-diet-wheat-source-on-the-onset-of-type-1-diabetes-mellitus-lessons-learned-from-the-non-obese-diabetic-nod-mouse-model
#15
Jonathan Gorelick, Ludmila Yarmolinsky, Arie Budovsky, Boris Khalfin, Joshua D Klein, Yosi Pinchasov, Maxim A Bushuev, Tatiana Rudchenko, Shimon Ben-Shabat
Nutrition, especially wheat consumption, is a major factor involved in the onset of type 1 diabetes (T1D) and other autoimmune diseases such as celiac. While modern wheat cultivars possess similar gliadin proteins associated with the onset of celiac disease and T1D, alternative dietary wheat sources from Israeli landraces and native ancestral species may be lacking the epitopes linked with T1D, potentially reducing the incidence of T1D. The Non-Obese Diabetic (NOD) mouse model was used to monitor the effects of dietary wheat sources on the onset and development of T1D...
May 10, 2017: Nutrients
https://www.readbyqxmd.com/read/28488686/an-overview-of-folate-status-in-a-population-based-study-from-s%C3%A3-o-paulo-brazil-and-the-potential-impact-of-10-years-of-national-folic-acid-fortification-policy
#16
J Steluti, J Selhub, L Paul, C Reginaldo, R M Fisberg, D M L Marchioni
BACKGROUND/OBJECTIVES: Food fortification is an important strategy in public health policy for controlling micronutrient malnutrition and a major contributing factor in the eradication of micronutrients' deficiencies. Approximately 50 countries worldwide have adopted food fortification with folic acid (FA). FA fortification of wheat and maize flours has been mandatory in Brazil since 2004. To assess the effect of 10 years of FA food fortification policy on folate status of residents of São Palo, Brazil using a population-based survey...
May 10, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28485617/quantitative-detection-of-benzoyl-peroxide-in-wheat-flour-using-line-scan-macroscale-raman-chemical-imaging
#17
Jianwei Qin, Moon S Kim, Kuanglin Chao, Maria Gonzalez, Byoung-Kwan Cho
A high-throughput Raman chemical imaging method was developed for direct inspection of benzoyl peroxide (BPO) mixed in wheat flour. A 5 W, 785 nm line laser (240 mm long and 1 mm wide) was used as a Raman excitation source in a push-broom Raman imaging system. Hyperspectral Raman images were collected in a wavenumber range of 103-2881 cm(-1) from dry wheat flour mixed with BPO at eight concentrations (w/w) from 50 to 6400 ppm. A sample holder with a sampling volume of 150 × 100 × 2 mm(3) was used to present a thin layer (2 mm thick) of the powdered sample for line-scan image acquisition with a spatial resolution of 0...
January 1, 2017: Applied Spectroscopy
https://www.readbyqxmd.com/read/28485012/genotype-environment-seeding-rate-and-top-dressed-nitrogen-effects-on-end-use-quality-of-modern-nebraska-winter-wheat
#18
Madhav Bhatta, Teshome Regassa, Devin J Rose, P Stephen Baenziger, Kent M Eskridge, Dipak K Santra, Rachana Poudel
BACKGROUND: Fine-tuning production inputs such as seeding rate, nitrogen (N), and genotypes may improve end-use quality of hard red winter wheat (Triticum aestivium L.) when growing conditions are unpredictable. Studies were conducted at the Agronomy Research Farm (ARF; Lincoln) and the High Plains Agricultural Laboratory (HPAL; Sidney) in 2014 and 2015 in Nebraska, USA to determine the effects of genotype (6), environment (4), seeding rate (3), and flag leaf top-dressed N (0 and 34 kg N ha(-1) ) on the end-use quality of winter wheat...
May 8, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28481273/agronomic-approach-of-zinc-biofortification-can-increase-zinc-bioavailability-in-wheat-flour-and-thereby-reduce-zinc-deficiency-in-humans
#19
Dunyi Liu, Yumin Liu, Wei Zhang, Xinping Chen, Chunqin Zou
Zinc (Zn) deficiency is a common disorder of humans in developing countries. The effect of Zn biofortification (via application of six rates of Zn fertilizer to soil) on Zn bioavailability in wheat grain and flour and its impacts on human health was evaluated. Zn bioavailability was estimated with a trivariate model that included Zn homeostasis in the human intestine. As the rate of Zn fertilization increased, the Zn concentration increased in all flour fractions, but the percentages of Zn in standard flour (25%) and bran (75%) relative to total grain Zn were constant...
May 6, 2017: Nutrients
https://www.readbyqxmd.com/read/28472867/effects-of-whey-and-soy-protein-addition-on-bread-rheological-property-of-wheat-flour
#20
Jianmin Zhou, Junfei Liu, Xiaozhi Tang
The development of wheat-based foods that are enriched with proteins is increasingly popular due to consumer demand regarding food nutritional content and quality. This study was performed to compare the effect of whey and soy protein on the rheological properties of wheat dough and bread-making quality in a relatively wide range of protein addition (0-30%). We found that the incorporation of whey protein (WP) decreased dough stability time (MST), minimum torque (MMT), G' and G", but increased dough peak torque (MPT), stickiness, G' and G" in temperature sweep...
May 4, 2017: Journal of Texture Studies
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