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https://www.readbyqxmd.com/read/28731263/commercial-strain-derived-clinical-saccharomyces-cerevisiae-can-evolve-new-phenotypes-without-higher-pathogenicity
#1
Walter P Pfliegler, Enikő Boros, Kitti Pázmándi, Ágnes Jakab, Imre Zsuga, Renátó Kovács, Edit Urbán, Zsuzsa Antunovics, Attila Bácsi, Matthias Sipiczki, László Majoros, István Pócsi
SCOPE: Saccharomyces cerevisiae is one of the most important microbes in food industry, but there is growing evidence on its potential pathogenicity as well. Its status as a member of human mycobiome is still not fully understood. METHODS AND RESULTS: In this study, we characterise clinical S. cerevisiae isolates from Hungarian hospitals along with commercial baking and probiotic strains, and determine their phenotypic parameters, virulence factors, interactions with human macrophages, and pathogenicity...
July 21, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28720287/occurrence-toxicity-bioaccessibility-and-mitigation-strategies-of-beauvericin-a-minor-fusarium-mycotoxin
#2
REVIEW
C Luz, F Saladino, F B Luciano, J Mañes, G Meca
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines...
July 15, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28669888/outcomes-of-84-consecutive-open-food-challenges-to-extensively-heated-baked-milk-in-the-allergy-office
#3
Amanda Agyemang, Elizabeth Feuille, Jeanifer Tang, Ingrid Steinwandtner, Hugh Sampson, Anna Nowak-Węgrzyn
No abstract text is available yet for this article.
June 29, 2017: Journal of Allergy and Clinical Immunology in Practice
https://www.readbyqxmd.com/read/28659876/improvement-strategies-cost-effective-production-and-potential-applications-of-fungal-glucose-oxidase-god-current-updates
#4
REVIEW
Manish K Dubey, Andleeb Zehra, Mohd Aamir, Mukesh Meena, Laxmi Ahirwal, Siddhartha Singh, Shruti Shukla, Ram S Upadhyay, Ruben Bueno-Mari, Vivek K Bajpai
Fungal glucose oxidase (GOD) is widely employed in the different sectors of food industries for use in baking products, dry egg powder, beverages, and gluconic acid production. GOD also has several other novel applications in chemical, pharmaceutical, textile, and other biotechnological industries. The electrochemical suitability of GOD catalyzed reactions has enabled its successful use in bioelectronic devices, particularly biofuel cells, and biosensors. Other crucial aspects of GOD such as improved feeding efficiency in response to GOD supplemental diet, roles in antimicrobial activities, and enhancing pathogen defense response, thereby providing induced resistance in plants have also been reported...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28649294/randomised-controlled-trial-of-a-baked-egg-intervention-in-young-children-allergic-to-raw-egg-but-not-baked-egg
#5
Merryn Netting, Michael Gold, Patrick Quinn, Adaweyah El-Merhibi, Irmeli Penttila, Maria Makrides
BACKGROUND: Consumption of baked egg by raw egg allergic children is associated with immune changes suggesting development of tolerance. However, causation has not been tested using a double blind randomized controlled trial (RCT). We aimed to compare clinical and immunological outcomes after baked egg (BE) consumption in young BE tolerant egg allergic children. METHODS: In a double blind RCT, BE tolerant egg allergic children consumed 10 g BE (1.3 g protein) 2 to 3 times per week for 6 months (n = 21 intervention group) or similar egg free baked goods (n = 22 control group) while maintaining an otherwise egg free diet...
2017: World Allergy Organization Journal
https://www.readbyqxmd.com/read/28647450/central-administration-of-ghrelin-induces-conditioned-avoidance-in-rodents
#6
Erik Schéle, Christopher Cook, Marie Le May, Tina Bake, Simon M Luckman, Suzanne L Dickson
Feelings of hunger carry a negative-valence (emotion) signal that appears to be conveyed through agouti-related peptide (AgRP) neurons in the hypothalamic arcuate nucleus. The circulating hunger hormone, ghrelin, activates these neurons although it remains unclear whether it also carries a negative-valence signal. Given that ghrelin also activates pathways in the midbrain that are important for reward, it remains possible that ghrelin could act as a positive reinforcer and hence, carry a positive-valence signal...
June 21, 2017: European Neuropsychopharmacology: the Journal of the European College of Neuropsychopharmacology
https://www.readbyqxmd.com/read/28647435/dietary-habits-in-parkinson-s-disease-adherence-to-mediterranean-diet
#7
Erica Cassani, Michela Barichella, Valentina Ferri, Giovanna Pinelli, Laura Iorio, Carlotta Bolliri, Serena Caronni, Samanta A Faierman, Antonia Mottolese, Chiara Pusani, Fatemeh Monajemi, Marianna Pasqua, Alessandro Lubisco, Emanuele Cereda, Gianni Pezzoli
INTRODUCTION: Our objective is to describe the dietary habits, food preferences and adherence to Mediterranean diet (MeDi) of a large sample of Italian Parkinson's Disease (PD) patients compared to a group of controls. METHODS: Dietary habits of 600 PD patients from throughout Italy and 600 controls matched by gender, age, education, physical activity level and geographical residence, were collected using the ON-GP Food Frequency Questionnaire. Then, we compared patients by disease duration and the presence of swallowing disturbances...
June 15, 2017: Parkinsonism & related Disorders
https://www.readbyqxmd.com/read/28616707/customer-characteristics-and-shopping-patterns-associated-with-healthy-and-unhealthy-purchases-at-small-and-non-traditional-food-stores
#8
Kathleen M Lenk, Caitlin E Caspi, Lisa Harnack, Melissa N Laska
Small and non-traditional food stores (e.g., corner stores) are often the most accessible source of food for residents of lower income urban neighborhoods in the U.S. Although healthy options are often limited at these stores, little is known about customers who purchase healthy, versus less healthy, foods/beverages in these venues. We conducted 661 customer intercept interviews at 105 stores (corner stores, gas marts, pharmacies, dollar stores) in Minneapolis/St. Paul, Minnesota, assessing all food and beverage items purchased...
June 14, 2017: Journal of Community Health
https://www.readbyqxmd.com/read/28597347/contribution-of-molecular-allergen-analysis-in-diagnosis-of-milk-allergy
#9
REVIEW
Zbigniew Bartuzi, Renata Rodrigues Cocco, Antonella Muraro, Anna Nowak-Węgrzyn
PURPOSE OF REVIEW: We sought to describe the available evidence supporting the utilization of the molecular allergen analysis (MAA) for diagnosis and management of cow milk protein allergy (CMPA). RECENT FINDINGS: Cow milk proteins are among the most common food allergens in IgE- and non-IgE-mediated food allergic disorders in children. Most individuals with CMPA are sensitized to both caseins and whey proteins. Caseins are more resistant to high temperatures compared to whey proteins...
July 2017: Current Allergy and Asthma Reports
https://www.readbyqxmd.com/read/28535769/association-between-home-food-preparation-skills-and-behaviour-and-consumption-of-ultra-processed-foods-cross-sectional-analysis-of-the-uk-national-diet-and-nutrition-survey-2008-2009
#10
Matthew Chak Leung Lam, Jean Adams
BACKGROUND: 'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested...
May 23, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/28522999/fermentation-ph-modulates-the-size-distributions-and-functional-properties-of-gluconobacter-albidus-tmw-2-1191-levan
#11
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28516451/evidence-that-eating-baked-egg-or-milk-influences-egg-or-milk-allergy-resolution-a-systematic-review
#12
REVIEW
R Lambert, K E C Grimshaw, B Ellis, J Jaitly, G Roberts
BACKGROUND: It has been proposed that the frequent ingestion of baked hen's egg or cow's milk accelerates the resolution of hen's egg or cow's milk allergy. This practice is being introduced into clinical practice. OBJECTIVE: To systematically review the evidence to determine whether the introduction of baked hen's egg or cow's milk into the diet of children with hen's egg or cow's milk allergies respectively leads to a larger proportion of children outgrowing these allergies than expected...
June 2017: Clinical and Experimental Allergy: Journal of the British Society for Allergy and Clinical Immunology
https://www.readbyqxmd.com/read/28474471/minimal-impact-of-extensive-heating-of-hen-s-egg-and-cow-s-milk-in-a-food-matrix-on-threshold-dose-distribution-curves
#13
Benjamin C Remington, Joost Westerhout, Dianne E Campbell, Paul J Turner
We analyzed reaction threshold data from 352 children undergoing open food challenges to hen's egg or cow's milk, either fresh or extensively heated into a muffin. There was no significant shift in dose-distribution curves due to the baking process, implying that existing threshold data for these allergens can be applied to allergen risk management, even when these allergens are heat-processed into baked foods. This article is protected by copyright. All rights reserved.
May 5, 2017: Allergy
https://www.readbyqxmd.com/read/28472643/back-of-pack-information-in-substitutive-food-choices-a-process-tracking-study-in-participants-intending-to-eat-healthy
#14
Vincent J van Buul, Catherine A W Bolman, Fred J P H Brouns, Lilian Lechner
People are increasingly aware of the positive effects of a healthy diet. Concurrently, daily food consumption decisions - choices about both the quality and quantity of food that is ingested - are steered more by what consumers consider healthy. Despite the increased aim to eat healthier, however, consumers often do not read or incorrectly interpret on-pack nutrition information, resulting in suboptimal food choices in terms of health. This study aims to unravel the determinants of such inadvertent food choices from these consumers...
May 2, 2017: Appetite
https://www.readbyqxmd.com/read/28462730/bread-making-technology-influences-postprandial-glucose-response-a-review-of-the-clinical-evidence
#15
Nikoleta S Stamataki, Amalia E Yanni, Vaios T Karathanos
Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear...
May 2, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28459863/effect-of-processing-on-composition-changes-of-selected-spices
#16
Cai-Hua Jia, Jung-Ah Shin, Young-Min Kim, Ki-Teak Lee
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77...
2017: PloS One
https://www.readbyqxmd.com/read/28433186/characterization-and-thermal-inactivation-kinetics-of-highly-thermostable-ramie-leaf-%C3%AE-amylase
#17
Liqin He, Sung-Hoon Park, Nguyen Dang Hai Dang, Hoa Xo Duong, Thi Phung Cac Duong, Phuong Lan Tran, Jong-Tae Park, Li Ni, Kwan-Hwa Park
We characterized ramie leaf β-amylase, and determined its thermostability and kinetic parameters. The enzyme was purified 53-fold using ammonium sulfate fractionation (40-60% saturation), anion exchange chromatography on DEAE-cellulose and gel permeation chromatography on Superdex-200. The purified enzyme was identified as β-amylase with molecular mass of 42kD. The enzyme displayed Km and kcat values for soluble potato starch of 1.1mg/mL and 7.8s(-1), respectively. The enzyme had a temperature optimum of 65°C, and its activity at 70°C was 92% of that at the optimal temperature after a 15-min incubation...
June 2017: Enzyme and Microbial Technology
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
#18
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
#19
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
#20
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
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