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https://www.readbyqxmd.com/read/29335058/association-of-dietary-pattern-during-pregnancy-and-gestational-diabetes-mellitus-a-prospective-cohort-study-in-northern-china
#1
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
https://www.readbyqxmd.com/read/29330032/a-free-sugars-daily-value-dv-identifies-more-less-healthy-prepackaged-foods-and-beverages-than-a-total-sugars-dv
#2
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
https://www.readbyqxmd.com/read/29329866/corrigendum-to-effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours-food-chem-233-2017-514-524
#3
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
https://www.readbyqxmd.com/read/29287468/effect-of-maize-bran-feruloylated-oligosaccharides-on-the-formation-of-endogenous-contaminants-and-the-appearance-and-textural-properties-of-biscuits
#4
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
https://www.readbyqxmd.com/read/29279372/body-weight-homeostat-that-regulates-fat-mass-independently-of-leptin-in-rats-and-mice
#5
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...
December 26, 2017: Proceedings of the National Academy of Sciences of the United States of America
https://www.readbyqxmd.com/read/29277903/impact-of-food-processing-and-simulated-gastro-intestinal-digestion-on-gliadin-immunoreactivity-in-rolls
#6
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
https://www.readbyqxmd.com/read/29226808/increased-tolerance-to-less-extensively-heat-denatured-baked-milk-products-in-milk-allergic-children
#7
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...
December 6, 2017: Journal of Allergy and Clinical Immunology in Practice
https://www.readbyqxmd.com/read/29202910/a-targeted-lc-ms-ms-method-for-the-simultaneous-detection-and-quantitation-of-egg-milk-and-peanut-allergens-in-sugar-cookies
#8
Chelsea C Boo, Christine H Parker, Lauren S Jackson
Food allergy is a growing public health concern, with many individuals reporting allergies to multiple food sources. Compliance with food labeling regulations and prevention of inadvertent cross-contact in manufacturing requires the use of reliable methods for the detection and quantitation of allergens in processed foods. In this work, a novel liquid chromatography-tandem mass spectrometry multiple-reaction monitoring method for multiallergen detection and quantitation of egg, milk, and peanut was developed and evaluated in an allergen-incurred baked sugar cookie matrix...
December 5, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/29202899/assessment-of-recovery-of-milk-protein-allergens-from-processed-food-for-mass-spectrometry-quantification
#9
Kate Groves, Adam Cryar, Michael Walker, Milena Quaglia
Assessing the recovery of food allergens from solid processed matrixes is one of the most difficult steps thatneeds to be overcome to enable the accurate quantification of protein allergens by immunoassay and MS. A feasibility study is described herein applying International System of Units (SI)-traceably quantified milk protein solutions to assess recovery by an improved extraction method. Untargeted MS analysis suggests that this novel extraction method can be further developed to provide high recoveries for a broad range of food allergens...
December 5, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/29151073/effect-of-the-different-doses-of-acrylamide-on-acetylocholinoesterase-activity-thiol-groups-malondialdehyde-concentrations-in-hypothalamus-and-selected-muscles-of-mice
#10
M Kopanska, J Czech, P Zagata, L Dobrek, P Thor, G Formicki
Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. Acrylamide is a known lethal neurotoxin. Its discovery in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. Little is known about acrylamide's influence on the peripheral nerves. In our research we measured acrylamide's influence on the acetylcholinesterase activity in hypothalamus, heart muscle, skeletal muscles of the thigh and smooth muscle of the small intestine (males, Swiss strain) in relation to the thiol groups and malondialdehyde concentration...
August 2017: Journal of Physiology and Pharmacology: An Official Journal of the Polish Physiological Society
https://www.readbyqxmd.com/read/29132675/the-role-of-baked-egg-and-milk-in-the-diets-of-allergic-children
#11
REVIEW
Melissa L Robinson, Bruce J Lanser
Baked egg and baked milk are tolerated by most children who are allergic to hen's egg and cow's milk. Incorporating baked goods into the diets of allergic children may help them outgrow their primary allergy more quickly, with changes observed akin to immunotherapy. Benefits may also include increased quality of life and improved nutritional status. The search for a reliable biomarker to predict tolerance to baked goods is ongoing. Most children with a milk or egg allergy who are not previously tolerating egg or milk in baked goods should be offered an observed oral food challenge...
February 2018: Immunology and Allergy Clinics of North America
https://www.readbyqxmd.com/read/29121776/psychosocial-benefits-of-cooking-interventions-a-systematic-review
#12
Nicole Farmer, Katherine Touchton-Leonard, Alyson Ross
OBJECTIVES: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. METHODS: A systematic review of the literature examined peer-reviewed research using Embase, PubMed, CINALH Plus, and PsychInfo with the following search terms: cooking, culinary, baking, food preparation, cookery, occupational therapy, mental health, mood, psychosocial, affect, confidence, self-confidence, self-esteem, socialization, and rehabilitation...
November 1, 2017: Health Education & Behavior: the Official Publication of the Society for Public Health Education
https://www.readbyqxmd.com/read/29111888/stability-of-don-and-don-3-glucoside-during-baking-as-affected-by-the-presence-of-food-additives
#13
Arnau Vidal, Vicente Sanchis, Antonio J Ramos, Sonia Marín
The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients...
November 7, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29111091/participant-satisfaction-with-a-food-benefit-program-with-restrictions-and-incentives
#14
Sarah A Rydell, Rachael M Turner, Tessa A Lasswell, Simone A French, J Michael Oakes, Brian Elbel, Lisa J Harnack
BACKGROUND: Policy makers are considering changes to the Supplemental Nutrition Assistance Program (SNAP). Proposed changes include financially incentivizing the purchase of healthier foods and prohibiting the use of funds for purchasing foods high in added sugars. SNAP participant perspectives may be useful in understanding the consequences of these proposed changes. OBJECTIVE: To determine whether food restrictions and/or incentives are acceptable to food benefit program participants...
October 27, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/29090120/magnesium-stearate-a-widely-used-food-additive-exhibits-a-lack-of-in-vitro-and-in-vivo-genotoxic-potential
#15
Cheryl A Hobbs, Kazuhiko Saigo, Mihoko Koyanagi, Shim-Mo Hayashi
Magnesium stearate is widely used in the production of dietary supplement and pharmaceutical tablets, capsules and powders as well as many food products, including a variety of confectionery, spices and baking ingredients. Although considered to have a safe toxicity profile, there is no available information regarding its potential to induce genetic toxicity. To aid safety assessment efforts, magnesium sulfate was evaluated in a battery of tests including a bacterial reverse mutation assay, an in vitro chromosome aberration assay, and an in vivo erythrocyte micronucleus assay...
2017: Toxicology Reports
https://www.readbyqxmd.com/read/29073900/comparison-of-online-marketing-techniques-on-food-and-beverage-companies-websites-in-six-countries
#16
Marie A Bragg, Margaret Eby, Josh Arshonsky, Alex Bragg, Gbenga Ogedegbe
Food and beverage marketing contributes to poor dietary choices among adults and children. As consumers spend more time on the Internet, food and beverage companies have increased their online marketing efforts. Studies have shown food companies' online promotions use a variety of marketing techniques to promote mostly energy-dense, nutrient-poor products, but no studies have compared the online marketing techniques and nutritional quality of products promoted on food companies' international websites. For this descriptive study, we developed a qualitative codebook to catalogue the marketing themes used on 18 international corporate websites associated with the world's three largest fast food and beverage companies (i...
October 26, 2017: Globalization and Health
https://www.readbyqxmd.com/read/29054627/influence-of-diet-in-urinary-levels-of-metals-in-a-biomonitoring-study-of-a-child-population-of-the-valencian-region-spain
#17
Rosa Pérez, Eva Doménech, Andrea Conchado, Alfredo Sanchez, Clara Coscollà, Vicent Yusà
Pollution by trace elements and its possible effect on organisms has become a worldwide concern due to the increasing presence of trace elements in the environment and especially in the food chain. Exposure to chemicals has traditionally been measured using environmental samples, however, human biomonitoring brings a different perspective, in which all sources and exposure pathways are integrated. The objective of this paper is to discern the possible relationship between children's diet and the metals found in children urine...
October 17, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/29051665/effects-of-microwave-heating-of-wheat-on-its-functional-properties-and-accelerated-storage
#18
Chenling Qu, Hongliang Wang, Shengqiang Liu, Fangting Wang, Chang Liu
The effect of microwave heating wheat grains (700 W for 0-60 s) on gluten, farinograph, pasting properties and baking (steamed bread and biscuit) of flour was studied. The lipase (LA) and lipoxygenase (LOX) activities of the microwave-treated wheat were monitored, and the accelerated storage at 35 °C of whole wheat flour was also investigated. The results showed that the gluten, farinograph properties and viscosity were influenced to a small extent when microwave treatment time was less than or equal to 20 s and the temperature of the grains was less than or equal to 56 °C...
October 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29048814/-determination-of-11-mycotoxins-in-baked-foods-and-raw-materials-by-ultra-performance-liquid-chromatography-quadrupole-electrostatic-field-orbitrap-high-resolution-mass-spectrometry
#19
Rong Li, Chunmei He, Luqi Yang, Yong Wang, Pengjie Zhang, Yongqing Gao
A method for the determination of 11 mycotoxins in baked foods and raw materials by ultra-high performance liquid chromatography-quadrupole/electrostatic field orbitrap high-resolution mass spectrometry (UPLC-HRMS) is reported in this paper. The samples were extracted with 20 mL 90% (v/v) acetonitrile aqueous solution containing 1% (v/v) formic acid, and the extracts were salted out by 2.0 g MgSO4 and 0.5 g NaCl, cleaned up by 300 mg C18. The analytes were carried out on a CORTECS C18 column (100 mm×2.1 mm, 1...
August 8, 2017: Se Pu, Chinese Journal of Chromatography
https://www.readbyqxmd.com/read/29025431/specific-ige-and-skin-prick-tests-to-diagnose-allergy-to-fresh-and-baked-cow-s-milk-according-to-age-a-systematic-review
#20
REVIEW
Barbara Cuomo, Giovanni Cosimo Indirli, Annamaria Bianchi, Stefania Arasi, Davide Caimmi, Arianna Dondi, Stefania La Grutta, Valentina Panetta, Maria Carmen Verga, Mauro Calvani
BACKGROUND: The diagnosis of IgE-mediated cow's milk allergy is often based on anamnesis, and on specific IgE (sIgE) levels and/or Skin Prick Tests (SPT), which have both a good sensitivity but a low specificity, often causing positive results in non-allergic subjects. Thus, oral food challenge is still the gold standard test for diagnosis, though being expensive, time-consuming and possibly at risk for severe allergic reactions. AIM: The aim of the present study was to perform a systematic review of the studies that have so far analyzed the positive predictive values for sIgE and SPT in the diagnosis of allergy to fresh and baked cow's milk according to age, and to identify possible cut-offs that may be useful in clinical practice...
October 12, 2017: Italian Journal of Pediatrics
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