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https://www.readbyqxmd.com/read/28392166/legume-consumption-is-inversely-associated-with-type-2-diabetes-incidence-in-adults-a-prospective-assessment-from-the-predimed-study
#1
Nerea Becerra-Tomás, Andrés Díaz-López, Núria Rosique-Esteban, Emilio Ros, Pilar Buil-Cosiales, Dolores Corella, Ramon Estruch, Montserrat Fitó, Lluís Serra-Majem, Fernando Arós, Rosa Maria Lamuela-Raventós, Miquel Fiol, José Manuel Santos-Lozano, Javier Díez-Espino, Olga Portoles, Jordi Salas-Salvadó
BACKGROUND & AIMS: Legumes, a low-energy, nutrient-dense and low glycemic index food, have shown beneficial effects on glycemic control and adiposity. As such, legumes are widely recommended in diabetic diets, even though there is little evidence that their consumption protects against type 2 diabetes. Therefore the aim of the present study was to examine the associations between consumption of total legumes and specific subtypes, and type 2 diabetes risk. We also investigated the effect of theoretically substituting legumes for other protein- or carbohydrate-rich foods...
March 24, 2017: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/28383504/starch-characteristics-linked-to-gluten-free-products
#2
REVIEW
Stefan W Horstmann, Kieran M Lynch, Elke K Arendt
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient...
April 6, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28372466/structural-changes-in-biscuits-made-with-cellulose-emulsions-as-fat-replacers
#3
Teresa Sanz, Amparo Quiles, Ana Salvador, Isabel Hernando
Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eliminated. The aim of this study is to increase understanding of the functionality of different cellulose ether emulsions used as fat replacers in biscuits. For this purpose, three emulsions with different cellulose ethers were designed: hydroxypropyl methylcellulose, methylcellulose and methylcellulose with greater methoxyl substitution (MCH)...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28372220/formulation-and-processing-factors-affecting-trichothecene-mycotoxins-within-industrial-biscuit-making
#4
Silvia Generotti, Martina Cirlini, Bojan Šarkanj, Michael Sulyok, Franz Berthiller, Chiara Dall'Asta, Michele Suman
Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused on the following mycotoxins: deoxynivalenol, deoxynivalenol-3-glucoside, and the minor metabolite culmorin. Special emphasis was given to the recipe formulation, and to the baking conditions, using an industrial-scale operation, starting from naturally contaminated raw materials...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28364622/identification-and-characterization-of-lactic-acid-bacteria-and-yeasts-of-pdo-tuscan-bread-sourdough-by-culture-dependent-and-independent-methods
#5
Michela Palla, Caterina Cristani, Manuela Giovannetti, Monica Agnolucci
Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid bacteria (LAB) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. A wide regional variety of traditional sourdough breads, over 200 types, has been recorded in Italy, including special types selected as worthy of either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO), whose sourdough microbiota has been functionally and molecularly characterized...
March 23, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28362109/fruit-and-vegetable-by-products-as-novel-ingredients-to-improve-the-nutritional-quality-of-baked-goods
#6
Manuel Gómez, Mario M Martinez
The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index...
March 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28339791/bridg-a-domain-information-model-for-translational-and-clinical-protocol-driven-research
#7
Lauren B Becnel, Smita Hastak, Wendy Ver Hoef, Robert P Milius, MaryAnn Slack, Diane Wold, Michael L Glickman, Boris Brodsky, Charles Jaffe, Rebecca Kush, Edward Helton
Background: It is critical to integrate and analyze data from biological, translational, and clinical studies with data from health systems; however, electronic artifacts are stored in thousands of disparate systems that are often unable to readily exchange data. Objective: To facilitate meaningful data exchange, a model that presents a common understanding of biomedical research concepts and their relationships with health care semantics is required. The Biomedical Research Integrated Domain Group (BRIDG) domain information model fulfills this need...
February 26, 2017: Journal of the American Medical Informatics Association: JAMIA
https://www.readbyqxmd.com/read/28330312/isolation-and-screening-of-l-asparaginase-free-of-glutaminase-and-urease-from-fungal-sp
#8
Kruthi Doriya, Devarai Santhosh Kumar
L-Asparaginase is a chemotherapeutic drug used in the treatment of acute lymphoblastic leukaemia (ALL), a malignant disorder in children. L-Asparaginase helps in removing acrylamide found in fried and baked foods that is carcinogenic in nature. L-Asparaginase is present in plants, animals and microbes. Various microorganisms such as bacteria, yeast and fungi are generally used for the production of L-asparaginase as it is difficult to obtain the same from plants and animals. L-Asparaginase from bacteria causes anaphylaxis and other abnormal sensitive reactions due to low specificity to asparagine...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28317765/the-effects-of-temperature-on-the-crystalline-properties-and-resistant-starch-during-storage-of-white-bread
#9
William R Sullivan, Jeff G Hughes, Russell W Cockman, Darryl M Small
Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317703/detection-of-l-cysteine-in-wheat-flour-by-raman-microspectroscopy-combined-chemometrics-of-hca-and-pca
#10
Nur Cebi, Canan Ekinci Dogan, Ayşen Develioglu, Mediha Esra Altuntop Yayla, Osman Sagdic
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28303045/dielectric-properties-optimum-formulation-and-microwave-baking-conditions-of-chickpea-cakes
#11
Yaşar Özlem Alifakı, Özge Şakıyan
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28245836/functional-expression-of-a-novel-%C3%AE-amylase-from-antarctic-psychrotolerant-fungus-for-baking-industry-and-its-magnetic-immobilization
#12
Lei He, Youzhi Mao, Lujia Zhang, Hualei Wang, Siti Aisyah Alias, Bei Gao, Dongzhi Wei
BACKGROUND: α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties...
February 28, 2017: BMC Biotechnology
https://www.readbyqxmd.com/read/28244676/what-is-gluten
#13
REVIEW
Jessica R Biesiekierski
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#14
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231125/fundamental-study-on-the-impact-of-gluten-free-starches-on-the-quality-of-gluten-free-model-breads
#15
Stefan W Horstmann, Markus C E Belz, Mareile Heitmann, Emanuele Zannini, Elke K Arendt
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system...
April 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231092/effect-of-different-flours-on-the-formation-of-hydroxymethylfurfural-furfural-and-dicarbonyl-compounds-in-heated-glucose-flour-systems
#16
Marta Mesías, Francisco J Morales
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization...
February 16, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28219000/acute-ghrelin-changes-food-preference-from-high-fat-diet-to-chow-during-binge-like-eating-in-rodents
#17
Tina Bake, Kim T Hellgren, Suzanne L Dickson
Ghrelin, an orexigenic hormone released from the empty stomach, provides a gut-brain signal that promotes many appetitive behaviors, including anticipatory and goal-directed behaviors for palatable treats high in sugar and/or fat. Here we sought to determine whether ghrelin is able to influence and/or may even have a role in binge-like behavior in rodents. To this end, we used a palatable scheduled feeding (PSF) paradigm in which ad libitum chow-fed rodents are trained to "binge" on high fat diet (HFD) offered each day for a limited period of 2 hr...
February 20, 2017: Journal of Neuroendocrinology
https://www.readbyqxmd.com/read/28216589/selecting-cooking-methods-to-decrease-persistent-organic-pollutant-concentrations-in-food-of-animal-origin-using-a-consensus-decision-making-model
#18
Xiao Tan, Zaiwu Gong, Minji Huang, Zhou-Jing Wang
Persistent organic pollutants (POPs) pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route), inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates...
February 14, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28193578/a-food-based-approach-that-targets-interleukin-6-a-key-regulator-of-chronic-intestinal-inflammation-and-colon-carcinogenesis
#19
Abigail Sido, Sridhar Radhakrishnan, Sung Woo Kim, Elisabeth Eriksson, Frank Shen, Qunhua Li, Vadiraja Bhat, Lavanya Reddivari, Jairam K P Vanamala
Studies have shown a causal link between high-calorie diet (HCD) and colon cancer. However, molecular mechanisms are not fully elucidated. To understand etiology of HCD-induced colon carcinogenesis, we screened 10 pathways linked to elevated colonic cell proliferation and chronic inflammation in an HCD-consuming human-relevant pig model. We observed elevated colonic mucosal interleukin-6 (IL-6) expression in HCD-consuming pigs compared to standard diet controls (SD, P=.04), and IL-6 strongly correlated with Ki-67 proliferative index and zone, early biomarkers of colon cancer risk (r=0...
January 28, 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/28159383/baked-milk-tolerant-patient-is-there-any-special-feature
#20
C P G Barbosa, A P M Castro, G H Yonamine, A K F Gushken, C M L Beck, P R C Macedo, M B Dorna, C J N Santos, A C Pastorino, C M A Jacob
BACKGROUND: Determining whether patients with cow's milk allergy (CMA) can tolerate foods produced with baked milk could provide a better quality of life, a better prognosis, and an option for desensitization. OBJECTIVES: The aim of this study was to identify which patients over four years of age with persistent CMA could tolerate baked milk, to compare the clinical and laboratory characteristics of reactive and non-reactive groups and to describe their clinical evolution...
May 2017: Allergologia et Immunopathologia
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