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baked food

Sara Nejatinamini, Catherine Kubrak, Mirey Álvarez-Camacho, Vickie E Baracos, Sunita Ghosh, Wendy V Wismer, Vera C Mazurak
This study assessed dietary and micronutrient intakes of head and neck cancer (HNC) patients at key points in the disease trajectory and evaluated the contribution of oral nutritional supplements (ONS) to micronutrient intake. HNC patients (n = 114) completed a three-day dietary record and a tool to assess Nutrition Impact Scores (NIS) at baseline, post-treatment, and follow-up. Foods were classified into food categories. Micronutrient, protein, and energy intakes were compared to European Society for Parenteral and Enteral Nutrition guidelines for cancer patients...
March 13, 2018: Nutrition and Cancer
Julia Upton, Anna Nowak-Wegrzyn
Baked milk (BM) and baked egg (BE) diets are increasingly used in the management of milk and egg allergy, rather than avoidance. Children with tolerance versus reactivity to BM and BE may have smaller skin prick test and lower specific IgE, and BM-tolerant children have less basophil reactivity and more peripheral T regulatory cells. However, most milk- and egg-allergic children tolerate BM and BE and an individual's reactivity is unpredictable. Non-reactivity is due to conformational changes in the allergens...
March 8, 2018: Clinical Reviews in Allergy & Immunology
Barbara Polese, Emanuele Nicolai, Daniela Genovese, Viviana Verlezza, Carmine N La Sala, Marco Aiello, Marianna Inglese, Mariarosaria Incoronato, Giovanni Sarnelli, Tiziana De Rosa, Alfio Schiatti, Francesco Mondelli, Danilo Ercolini, Rosario Cuomo
Background: Europeans consume large quantities of bakery products, although these are known as one of the food categories that potentially leads to postprandial symptoms (such as fullness and bloating). Objective: The aim of this study was to evaluate the effects of sourdough baked goods on gastric emptying and gastrointestinal fermentation and symptoms in healthy people. Methods: In a double-blind, randomized crossover study, 2 sourdough croissants (SCs) or 2 brewer's yeast croissants (BCs) were served as single meals to 17 healthy adults [9 women; age range: 18-40 y; body mass index range (in kg/m2): 18-24]...
February 1, 2018: Journal of Nutrition
Hongrui Jiang, Navam S Hettiararchchy, Ronny Horax
Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7%, were produced. The effect of varying baking powder (1.5-2.5%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology...
March 2018: Journal of Food Science and Technology
S Longoria-García, M A Cruz-Hernández, M I M Flores-Verástegui, J C Contreras-Esquivel, J C Montañez-Sáenz, R E Belmares-Cerda
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them...
March 2018: Journal of Food Science and Technology
Haoran Huang, Guangying Zhao, Wenchao Dou
Here we innovate a portable and quantitative immunochromatographic assay (ICA) with a personal glucose meter (PGM) as readout for the detection of Escherichia coli O157:H7 (E. coli O157:H7). The carboxyl group coated Fe3 O4 nanoparticles (MNPs) were synthesized by a one pot method and used as carriers of invertase and monoclonal antibody against E. coli O157:H7. Initially, the invertase and antibody double functionalized MNPs (Invertase-MNPs-IgG) conjugates were prepared and used as label probe in this assay system...
February 15, 2018: Biosensors & Bioelectronics
Mahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, Asgar Farahnaky
Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy costumers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0, 25, 50, 75 and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical...
February 20, 2018: Journal of Texture Studies
Joan H Dunlop, Corinne A Keet, Kim Mudd, Robert A Wood
BACKGROUND: Clinical trials of baked milk (BM) introduction have demonstrated accelerated resolution of milk allergy. OBJECTIVE: Long-term data regarding real world introduction of BM is lacking. We sought to characterize our experience of BM introduction. METHODS: We performed a retrospective chart review of consecutive BM oral food challenges performed in our clinic from 2009 - 2014, with a minimum follow-up of 24 months. RESULTS: Of the 206 patients challenged, 99 (48%) passed and 187 were sent home with detailed instructions to incorporate BM into their diets...
February 2, 2018: Journal of Allergy and Clinical Immunology in Practice
Wilson P Semedo Tavares, Shiyuan Dong, Weiya Jin, Yuhong Yang, Kaining Han, Fengchao Zha, Yuanhui Zhao, Mingyong Zeng
Much attention has been given to investigate the formation of Maillard reaction products in thermal processing food due to potential health risks. This study aimed to the profiles of Maillard reaction products (MRPs) and changes of nutrient composition in hairtail (Thichiurus lepturus) fillets prepared by three cooking method: boiling, baking and frying. The Nε-carboxymethyllysine (CML) level ranged from non-detectable to 4.24mg/100g protein and furosine ranged from 4.25 to 20.95mg/100g protein. The levels of CML and furosine in boiled hairtail fillets were much lower than baked and fried ones...
January 2018: Food Research International
Victoria Awuni, Martha Wunnam Alhassan, Francis Kweku Amagloh
Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter bread and vita tea bread-were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians...
January 2018: Food Science & Nutrition
Wantanee Kriengsinyos, Pauline Chan, Maria Sofia V Amarra
BACKGROUND AND OBJECTIVES: The present review examined the best available evidence regarding consumption levels and sources of added sugar in different population groups in Thailand. METHODS AND STUDY DESIGN: Information was extracted from food balance sheets, household expenditure surveys, food consumption surveys, government reports, published and unpublished studies. RESULTS: A total of 24 references were obtained, comprising 8 nationally representative reports and 16 individual studies...
2018: Asia Pacific Journal of Clinical Nutrition
Maria L Stewart, Meredith L Wilcox, Marjorie Bell, Mary A Buggia, Kevin C Maki
Resistant starch (RS) is a type of dietary fiber that has been acknowledged for multiple physiological benefits. Resistant starch type 4 (RS4) is a subcategory of RS that has been more intensively studied as new types of RS4 emerge in the food supply. The primary aim of this randomized, double-blind, controlled study was to characterize the postprandial glucose response in healthy adults after consuming a high fiber scone containing a novel RS4 or a low fiber control scone without RS4. Secondary aims included assessment of postprandial insulin response, postprandial satiety, and gastrointestinal tolerance...
January 26, 2018: Nutrients
Mengmeng Huang, Jingjing Jiao, Jun Wang, Zhidan Xia, Yu Zhang
Acrylamide (AA) is a high production volume chemical in industrial applications and widely found in baked or fried carbohydrate-rich foods. In this study, we unravelled that AA induced developmental toxicity associated with oxidative stress status and disordered lipid distribution in heart region of developing zebrafish. Treatment with AA caused a deficient cardiovascular system with significant heart malformation and dysfunction. We also found that AA could reduce the number of cardiomyocytes through the reduced capacity of cardiomyocyte proliferation rather than cell apoptosis...
January 8, 2018: Journal of Hazardous Materials
Hong Yi DU, Hong Jiang, Karmin O, Bo Chen, Lin Ji Xu, Shu Ping Liu, Jian Ping Yi, Geng Sheng He, Xu Qian
OBJECTIVE: To examine the association of maternal dietary patterns during pregnancy with gestational diabetes mellitus (GDM) in northern China. METHODS: The dietary intakes of pregnant women were recorded twice by 24-hour dietary recalls for three days prior to having been diagnosed with GDM, at 5-15 and 24-28 gestational weeks, respectively. GDM was diagnosed, and serum glycosylated hemoglobin (HbA1c) was measured at 24-28 weeks. Dietary patterns were assessed by factor analysis...
December 2017: Biomedical and Environmental Sciences: BES
Jodi T Bernstein, Marie-Ève Labonté, Beatriz Franco-Arellano, Alyssa Schermel, Mary R L'Abbé
Regulatory changes in Canada will require food labels to have a benchmark [% Daily Value, %DV] for total sugars, based on 100 g/day, while US labels will require a %DV for added sugars, based on 50 g/day. The objective of this study was to compare two labelling policies, a total sugars DV (100 g/day) and a free sugars DV (50 g/day) on food labels. This cross-sectional analysis of the Food Label Information Program database focussed on top sources of total sugars intake in Canada (n = 6924 foods)...
January 9, 2018: Preventive Medicine
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
No abstract text is available yet for this article.
May 15, 2018: Food Chemistry
Junqing Huang, Yijinruo Wang, Ling Yang, Xichun Peng, Jie Zheng, Shiyi Ou
Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration for addition to baked goods. This work investigated the effect of FOs on the formation of endogenous contaminants, antioxidant properties, appearance and texture of biscuits. FOs inhibited the formation of fluorescent AGEs (advanced glycation end-products), protein oxidation products, and dicarbonyl compounds in a dose-dependent manner. Addition of 10 mg/g FOs decreased the levels of fluorescent AGEs, dityrosine, kynurenine, N'-formylkynurenine, 3-deoxyglucosone, glyoxal, and methylglyoxal by 80%, 97%, 56%, 86%, 46%, 54% and 62%, respectively...
April 15, 2018: Food Chemistry
John-Olov Jansson, Vilborg Palsdottir, Daniel A Hägg, Erik Schéle, Suzanne L Dickson, Fredrik Anesten, Tina Bake, Mikael Montelius, Jakob Bellman, Maria E Johansson, Roger D Cone, Daniel J Drucker, Jianyao Wu, Biljana Aleksic, Anna E Törnqvist, Klara Sjögren, Jan-Åke Gustafsson, Sara H Windahl, Claes Ohlsson
Subjects spending much time sitting have increased risk of obesity but the mechanism for the antiobesity effect of standing is unknown. We hypothesized that there is a homeostatic regulation of body weight. We demonstrate that increased loading of rodents, achieved using capsules with different weights implanted in the abdomen or s.c. on the back, reversibly decreases the biological body weight via reduced food intake. Importantly, loading relieves diet-induced obesity and improves glucose tolerance. The identified homeostat for body weight regulates body fat mass independently of fat-derived leptin, revealing two independent negative feedback systems for fat mass regulation...
January 9, 2018: Proceedings of the National Academy of Sciences of the United States of America
Bartosz Brzozowski
BACKGROUND: Enzymatic modification of wheat proteins during dough fermentation, and its digestion supported by peptidases of microbiological origin can cause degradation of important peptides in the pathogenesis of coeliac disease. However, baking bread and the high temperature associated with could change a physicochemical and immunological properties of proteins. Thermal changes in spatial structure of proteins and its hydrolysis can lead to masking or degrading immunoreactive peptides...
December 25, 2017: Journal of the Science of Food and Agriculture
Anna Nowak-Węgrzyn, Kaitie Lawson, Madhan Masilamani, Jacob Kattan, H T Bahnson, Hugh A Sampson
BACKGROUND: Most milk-allergic children tolerate baked milk. OBJECTIVE: To investigate the effect of more frequent versus less frequent introduction of higher doses of more allergenic (less heat-denatured) forms of milk (MAFM) on progression to tolerance. METHODS: Milk-allergic children were challenged with increasing doses of MAFM; baked foods were incorporated into the diet; challenges were repeated at 6- or 12-month intervals over 36 months...
March 2018: Journal of Allergy and Clinical Immunology in Practice
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