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https://www.readbyqxmd.com/read/28193578/a-food-based-approach-that-targets-interleukin-6-a-key-regulator-of-chronic-intestinal-inflammation-and-colon-carcinogenesis
#1
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
#2
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...
February 1, 2017: Allergologia et Immunopathologia
https://www.readbyqxmd.com/read/28131859/systems-biology-of-robustness-and-flexibility-lactobacillus-buchneri-a-show-case
#3
REVIEW
Stefan Heinl, Reingard Grabherr
Lactobacillus buchneri is a lactic acid bacterium that naturally inhabits very different ecological niches and plays an ambivalent role in many food and feed fermentation processes, where it can act as useful starter or as spoilage organism. Due to its vicinity to important biotechnological processes like silage making, ethanol production, baking, fermenting vegetables or brewing, L. buchneri was subject of extensive research and is now a quite well studied microorganism. Recently, next generation 'OMICS'-methods were applied to investigate L...
January 25, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28125352/who-would-have-thought-the-story-of-a-food-engineer
#4
Daryl B Lund
Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and its constituents. With the complexity of food and food processing, one generally narrows his or her interests, and my primary interests were in the kinetics of reactions important in foods, thermal processing, deposition of unwanted materials from food onto heated surfaces (fouling), and microwave heat transfer in baking...
January 11, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28095929/the-provision-of-healthy-food-in-a-school-tuck-shop-does-it-influence-primary-school-students-perceptions-attitudes-and-behaviours-towards-healthy-eating
#5
Francette Bekker, Maritha Marais, Nelene Koen
OBJECTIVE: To investigate students' tuck shop buying behaviour, choices of lunchbox items and healthy eating perceptions and attitudes at a school with a nutritionally regulated tuck shop and a school with a conventional tuck shop. DESIGN: Mixed-methods research comprising a cross-sectional survey and focus groups. SETTING: Bloemfontein, South Africa. SUBJECTS: Randomly selected grade 2 to 7 students from a school with a nutritionally regulated tuck shop (school A; n 116) and a school with a conventional tuck shop (school B; n 141) completed a self-administered questionnaire about perceptions, attitudes, buying behaviours and lunchbox content...
January 18, 2017: Public Health Nutrition
https://www.readbyqxmd.com/read/28043835/mitigation-of-enniatins-in-edible-fish-tissues-by-thermal-processes-and-identification-of-degradation-products
#6
J Tolosa, G Font, J Mañes, E Ferrer
Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry...
December 31, 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28026708/beverages-and-snacks-available-in-vending-machines-from-a-subset-of-ontario-secondary-schools-do-offerings-align-with-provincial-nutrition-standards
#7
Taryn Orava, Steve Manske, Rhona Hanning
OBJECTIVES: As part of an evaluation of Ontario's School Food and Beverage Policy (P/PM 150) in a populous Ontario region, this research aimed to: 1) identify, describe and categorize beverages and snacks available for purchase in secondary school vending machines according to P/PM 150 standards; and 2) compare the number and percentage of beverages and snacks within P/PM 150 categories (Sell Most, Sell Less, Not Permitted) from Time I (2012/2013) to Time II (2014). METHODS: Representatives from consenting secondary schools assisted researchers in completing a Food Environmental Scan checklist in Times I and II...
December 27, 2016: Canadian Journal of Public Health. Revue Canadienne de Santé Publique
https://www.readbyqxmd.com/read/27998066/secoisolariciresinol-diglucoside-and-cyanogenic-glycosides-in-gluten-free-bread-fortified-with-flaxseed-meal
#8
Youn Young Shim, Clara M Olivia, Jun Liu, Rineke Boonen, Jianheng Shen, Martin J T Reaney
Flaxseed (Linum usitatissimum L.) meal contains cyanogenic glycosides (CGs) and the lignan secoisolariciresinol diglucoside (1). Gluten-free (GF) doughs and baked goods were produced with added flaxseed meal (20%, w/w) then 1, and CGs were determined in fortified flour, dough, and bread with storage (0, 1, 2, and 4 weeks) at different temperatures (-18, 4, and 22-23 °C). 1 was present in flour, dough, and GF bread after baking. 1 was stable with extensive storage (up to 4 weeks) and was not affected by storage temperature...
December 21, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27993525/nutritional-wheat-amylase-trypsin-inhibitors-promote-intestinal-inflammation-via-activation-of-myeloid-cells
#9
Victor F Zevallos, Verena Raker, Stefan Tenzer, Carolina Jimenez-Calvente, Muhammad Ashfaq-Khan, Nina Rüssel, Geethanjali Pickert, Hansjörg Schild, Kerstin Steinbrink, Detlef Schuppan
BACKGROUND & AIMS: Wheat amylase-trypsin inhibitors (ATIs) are nutritional activators of innate immunity, via activation of the toll like receptor 4 (TLR4) on myeloid cells. We aimed to characterize the biologic activity of ATIs in various foods and their effect on intestinal inflammation. METHODS: We selected 38 different gluten-containing and gluten-free products, either unprocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice) or processed (such as pizza, pasta, bread, and biscuits)...
December 16, 2016: Gastroenterology
https://www.readbyqxmd.com/read/27981839/environmental-electrophiles-protein-adducts-modulation-of-redox-signaling-and-interaction-with-persulfides-polysulfides
#10
Yoshito Kumagai, Yumi Abiko
Included among the many environmental electrophiles are aromatic hydrocarbon quinones formed during combustion of gasoline, crotonaldehyde in tobacco smoke, methylmercury accumulated in fish, cadmium contaminated in rice, and acrylamide in baked foods. These electrophiles can modify nucleophilic functions such as cysteine residues in proteins forming adducts and in the process activate cellular redox signal transduction pathways such as kinases and transcription factors. However, higher concentrations of electrophiles disrupt such signaling by nonselective covalent modification of cellular proteins...
December 16, 2016: Chemical Research in Toxicology
https://www.readbyqxmd.com/read/27979156/streamlining-the-analytical-workflow-for-multiplex-ms-ms-allergen-detection-in-processed-foods
#11
Rosa Pilolli, Elisabetta De Angelis, Linda Monaci
Allergenic ingredients in pre-packaged foods are regulated by EU legislation mandating their inclusion on labels. In order to protect allergic consumers, sensitive analytical methods are required for detect allergen traces in different food products. As a follow-up to our previous investigations, an optimized, sensitive, label-free LC-MS/MS method for multiplex detection of five allergenic ingredients in a processed food matrix is proposed. A cookie base was chosen as a complex food matrix and home-made cookies incurred with whole egg, skimmed milk, soy flour, ground hazelnut and ground peanut were prepared at laboratory scale...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27977183/co2-plant-extracts-reduce-cholesterol-oxidation-in-fish-patties-during-cooking-and-storage
#12
Marko Tarvainen, Karl-Werner Quirin, Heikki Kallio, Baoru Yang
Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO2 extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage...
December 28, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27904393/the-production-of-synbiotic-bread-by-microencapsulation
#13
Mojan Seyedain-Ardabili, Anousheh Sharifan, Babak Ghiassi Tarzi
Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27885555/meat-intake-cooking-methods-and-doneness-and-risk-of-colorectal-tumours-in-the-spanish-multicase-control-study-mcc-spain
#14
Jordi de Batlle, Esther Gracia-Lavedan, Dora Romaguera, Michelle Mendez, Gemma Castaño-Vinyals, Vicente Martín, Núria Aragonés, Inés Gómez-Acebo, Rocío Olmedo-Requena, José Juan Jimenez-Moleon, Marcela Guevara, Mikel Azpiri, Cristóbal Llorens-Ivorra, Guillermo Fernandez-Tardon, Jose Andrés Lorca, José María Huerta, Victor Moreno, Elena Boldo, Beatriz Pérez-Gómez, Jesús Castilla, Tania Fernández-Villa, Juan Pablo Barrio, Montserrat Andreu, Antoni Castells, Trinidad Dierssen, Jone M Altzibar, Manolis Kogevinas, Marina Pollán, Pilar Amiano
PURPOSE: Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study. METHODS: A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses...
November 24, 2016: European Journal of Nutrition
https://www.readbyqxmd.com/read/27874287/impact-of-saccharomyces-cerevisiae-metabolites-produced-during-fermentation-on-bread-quality-parameters-a-review
#15
Mareile Heitmann, Emanuele Zannini, Elke Arendt
Although bread making with the use of Baker's yeast has a long tradition in human history, little attention has been paid to the connection between yeast addition and the final bread quality. Nowadays, bakers mainly use different flour additives such as enzymes (amylases, hemicellulases, and proteases) to change and improve dough properties and/or bread quality. Another strategy is the use of modified industrial Baker's yeast. To date, there is no yeast strain used in the baking industry, which is genetically modified, despite some studies demonstrating that the application of recombinant DNA technology is a possibility for improved strains suitable for baking...
November 22, 2016: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/27869125/direct-comparison-of-gluco-oligosaccharide-oxidase-variants-and-glucose-oxidase-substrate-range-and-h2o2-stability
#16
Thu V Vuong, Maryam Foumani, Benjamin MacCormick, Rachel Kwan, Emma R Master
Glucose oxidase (GO) activity is generally restricted to glucose and is susceptible to inactivation by H2O2. By comparison, the Y300A variant of gluco-oligosaccharide oxidase (GOOX) from Sarocladium strictum showed broader substrate range and higher H2O2 stability. Specifically, Y300A exhibited up to 40 times higher activity on all tested sugars except glucose, compared to GO. Moreover, fusion of the Y300A variant to a family 22 carbohydrate binding module from Clostridium thermocellum (CtCBM22A) nearly doubled its catalytic efficiency on glucose, while retaining significant activity on oligosaccharides...
November 21, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27866369/fate-of-deoxynivalenol-and-deoxynivalenol-3-glucoside-during-cereal-based-thermal-food-processing-a-review-study
#17
REVIEW
Qinghua Wu, Kamil Kuča, Hans-Ulrich Humpf, Blanka Klímová, Benedikt Cramer
Deoxynivalenol (DON), the most commonly occurring trichothecene in nature, may affect animal and human health through causing diarrhea, vomiting, gastrointestinal inflammation, and immunomodulation. DON-3-glucoside (DON-3G) as a major plant metabolite of the mycotoxin is another "emerging" food safety issue in recent years. Humans may experience potential health risks by consuming DON-contaminated food products. Thus, it is crucial for human and animal health to study also the degradation of DON and DON-3G during thermal food processing...
November 20, 2016: Mycotoxin Research
https://www.readbyqxmd.com/read/27853100/evaluation-of-cii-gene-mutation-in-the-brains-of-big-blue-mice-exposed-to-acrylamide-and-glycidamide-in-drinking-water
#18
Hai-Fang Li, Sharon D Shelton, Todd A Townsend, Nan Mei, Mugimane G Manjanatha
Potential health risks for humans from dietary exposure to acrylamide (AA) and its reactive epoxide metabolite, glycidamide (GA), exist because substantial amounts of AA are found in a variety of fried and baked starchy foods. AA is tumorigenic in rodents, and a large number of studies indicate that AA is genotoxic in multiple organs of mice and rats. Although AA is neurotoxic, there are no reports on AA-induced gene mutations in the mouse brain. Therefore, to investigate if gene mutation can be induced by AA or its metabolite GA, we screened brains for cII mutant frequency (MF) and scored for mutation types in previously treated male and female Big Blue mice with 0, 1...
2016: Journal of Toxicological Sciences
https://www.readbyqxmd.com/read/27852110/similar-mediterranean-diet-adherence-but-greater-central-adiposity-is-observed-among-greek-diaspora-adolescents-living-in-istanbul-compared-to-athens
#19
Maria G Grammatikopoulou, Maria I Maraki, Despoina Giannopoulou, Dimitrios Poulimeneas, Labros S Sidossis, Maria Tsigga
OBJECTIVE: The aim of this case-control study was to compare Mediterranean diet (MD) adherence and anthropometry between Greek diaspora adolescents living in Istanbul and Greek adolescents, inhabitants of Athens. DESIGN: A total of 206 adolescents (103 from each site), aged 10.0-19.0 years old, all of Greek origin, were recruited from schools in Athens and minority schools in Istanbul, for the present case-control study. Participants at each site were age and sex-matched...
November 16, 2016: Ethnicity & Health
https://www.readbyqxmd.com/read/27833843/is-frequency-of-fast-food-and-sit-down-restaurant-eating-occasions-differentially-associated-with-less-healthful-eating-habits
#20
Michael A Close, Leslie A Lytle, Anthony J Viera
Studies have shown that frequency of fast food restaurant eating and sit-down restaurant eating is differentially associated with nutrient intakes and biometric outcomes. The objective of this study was to examine whether frequency of fast food and sit-down restaurant eating occasions was differentially associated with less healthful eating habits, independent of demographic characteristics. Data were collected from participants in 2015 enrolled in a worksite nutrition intervention trial (n = 388) in North Carolina who completed self-administered questionnaires at baseline...
December 2016: Preventive Medicine Reports
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