keyword
MENU ▼
Read by QxMD icon Read
search

baked food

keyword
https://www.readbyqxmd.com/read/29786854/muffins-elaborated-with-optimized-monoglycerides-oleogels-from-solid-fat-replacer-obtention-to-product-quality-evaluation
#1
Anabella S Giacomozzi, María E Carrín, Camila A Palla
This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29783622/risk-mitigation-for-immunocompromised-consumers-of-mucormycete-spoiled-and-fermented-foods-germain-guidance-and-remaining-needs
#2
REVIEW
Abigail B Snyder, Randy W Worobo
Mucoralean invasive fungal infections, while unusual among the general population, have a high mortality rate among immunocompromised individuals who become infected. They are also common spoilage organisms in cultured dairy products, some fresh produce, and baked goods. Additionally, Mucor and Rhizopus spp. are utilized in the production of traditional fermented foods including mold ripened cheeses and fermented soy products. The risk that consumption of these foods poses to immunocompromised consumers has been previously identified...
May 18, 2018: Microorganisms
https://www.readbyqxmd.com/read/29766689/furan-in-roasted-ground-and-brewed-coffee
#3
Eliza Gruczyńska, Dorota Kowalska, Mariola Kozłowska, Ewa Majewska, Katarzyna Tarnowska
Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter...
2018: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/29756579/recent-changes-in-the-management-of-patients-with-food-allergy-in-a-tertiary-referral-centre-a-dietitian-s-perspective
#4
Rachel de Boer, Ruth Chalmers
It is has been suggested that the prevalence of food allergy has increased over the last few decades with estimates now suggesting between 3.9-8% of children are food allergic (Kattan, 2016). Studies also suggest that rates of food allergy resolution are slowing, meaning more children are remaining allergic for longer (Sicherer et al, 2014). The mainstay of food allergy management is dietary exclusion of known food allergen/s. Exclusion diets are frequently difficult for patients and their families to manage and the literature highlights that they impact negatively on quality of life (Valentine et al, 2011) ...
May 14, 2018: Current Pediatric Reviews
https://www.readbyqxmd.com/read/29744494/tailoring-rice-flour-structure-by-rubbery-milling-for-improved-gluten-free-baked-goods
#5
Linda Brütsch, Liliane Tribolet, Stéphane Isabettini, Patrick Soltermann, Andreas Baumann, Erich J Windhab
Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods. Extensive research has been targeted towards recipe optimization, widely neglecting the tailoring potential of process-induced structuring of gluten-free raw materials. Herein, we address this shortcoming by demonstrating the potential of rubbery milling for the generation of structure and techno-functionality in breads obtained from a variety of rice flour types...
May 10, 2018: Food & Function
https://www.readbyqxmd.com/read/29735079/food-allergen-labelling-may-contain-evidence-from-malaysia
#6
Jan Mei Soon
Food allergen labelling is mandatory and regulated whilst precautionary allergen labelling (PAL) remains voluntary in most countries. It is the aim of this study to identify the food allergens declared in food products sold in a developing country and to what extent food allergens and PAL are emphasised in the products. A total of 505 food and beverages (snacks, baked goods, confectionary, baby food, condiments & jams, beverages, powder & paste, instant food, chilled & frozen food and canned food) were evaluated in Malaysia...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29715603/pro-technological-and-functional-characterization-of-lactic-acid-bacteria-to-be-used-as-starters-for-hemp-cannabis-sativa-l-sourdough-fermentation-and-wheat-bread-fortification
#7
Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello
Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation...
April 24, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29706489/evaluation-of-fodmap-carbohydrates-content-in-selected-foods-in-the-united-states
#8
Bruno P Chumpitazi, Jongbin Lim, Ann R McMeans, Robert J Shulman, Bruce R Hamaker
We analyzed the fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) content of several foods potentially low in FODMAP which are commonly consumed by children. We determined that several processed foods (eg, gluten-free baked products) had unlabeled FODMAP content. Determining FODMAP content within foods distributed in the US may support educational and dietary interventions.
April 26, 2018: Journal of Pediatrics
https://www.readbyqxmd.com/read/29659515/can-zymomonas-mobilis-substitute-saccharomyces-cerevisiae-in-cereal-dough-leavening
#9
Alida Musatti, Chiara Mapelli, Manuela Rollini, Roberto Foschino, Claudia Picozzi
Baker’s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae is spread in fermented food and food components. Zymomonas mobilis is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to S. cerevisiae , it provides an equimolar mixture of ethanol and CO₂ that can rise a dough...
April 16, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29596314/betaine-in-cereal-grains-and-grain-based-products
#10
REVIEW
Bojana Filipčev, Jovana Kojić, Jelena Krulj, Marija Bodroža-Solarov, Nebojša Ilić
Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet...
March 29, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29581803/effects-of-a-low-advanced-glycation-end-products-diet-on-insulin-levels-the-feasibility-of-a-crossover-comparison-test
#11
Shin Sukino, Shinsuke Nirengi, Yaeko Kawaguchi, Kazuhiko Kotani, Kokoro Tsuzaki, Hiroshi Okada, Akiko Suganuma, Naoki Sakane
Background: Advanced glycation end products (AGEs) are associated with diabetes mellitus. Digested food-derived AGEs have been implicated in the pathogenesis of AGE-related disorders, and restricting diet-derived AGEs improves insulin resistance in animal models. The AGE content in foods changes according to cooking method, and it is higher in baked or oven-fried foods than in those prepared by steaming or simmering. Here, we examined the feasibility of crossover comparison tests for determining how different cooking methods (normal diet vs...
May 2018: Journal of Clinical Medicine Research
https://www.readbyqxmd.com/read/29576253/nutritional-management-of-cow-s-milk-allergy-in-children-an-update
#12
C Dupont, J-P Chouraqui, A Linglart, A Bocquet, D Darmaun, F Feillet, M-L Frelut, J-P Girardet, R Hankard, J-C Rozé, U Simeoni, A Briend
Cow's milk is one of the most common foods responsible for allergic reactions in children. Cow's milk allergy (CMA) involves immunoglobulin E (IgE)- and non-IgE-mediated reactions, the latter being both variable and nonspecific. Guidelines thus emphasize the need for physicians to recognize the specific syndromes of CMA and to respect strict diagnostic modalities. Whatever the clinical pattern of CMA, the mainstay of treatment is the elimination from the diet of cow's milk proteins. The challenge is that both the disease and the elimination diet may result in insufficient height and weight gain and bone mineralization...
March 22, 2018: Archives de Pédiatrie: Organe Officiel de la Sociéte Française de Pédiatrie
https://www.readbyqxmd.com/read/29572830/overview-on-mitigation-of-acrylamide-in-starchy-fried-and-baked-foods
#13
REVIEW
G Baskar, R Aiswarya
Acrylamide in fried and baked foods causes potential toxic effect in aniamls and humans. The major challenging task lies in developing an effective strategies for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fired food products. The mitigation techniques such as addition of additives like salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide...
March 23, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29548435/stability-of-vitamin-d-3-and-vitamin-d-2-in-oil-fish-and-mushrooms-after-household-cooking
#14
Petra Ložnjak, Jette Jakobsen
Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D3 , vitamin D2 , and 25-hydroxyvitamin D3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D3 and vitamin D2 in sunflower oil, vitamin D3 in rainbow trout, and vitamin D2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking...
July 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29533097/head-and-neck-cancer-patients-do-not-meet-recommended-intakes-of-micronutrients-without-consuming-fortified-products
#15
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...
April 2018: Nutrition and Cancer
https://www.readbyqxmd.com/read/29516263/the-impact-of-baked-egg-and-baked-milk-diets-on-ige-and-non-ige-mediated-allergy
#16
REVIEW
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
https://www.readbyqxmd.com/read/29490103/postprandial-gastrointestinal-function-differs-after-acute-administration-of-sourdough-compared-with-brewer-s-yeast-bakery-products-in-healthy-adults
#17
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
https://www.readbyqxmd.com/read/29487430/physical-properties-and-estimated-glycemic-index-of-protein-enriched-sorghum-based-chips
#18
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
https://www.readbyqxmd.com/read/29487425/potential-functional-bakery-products-as-delivery-systems-for-prebiotics-and-probiotics-health-enhancers
#19
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
https://www.readbyqxmd.com/read/29477883/portable-and-quantitative-point-of-care-monitoring-of-escherichia-coli-o157-h7-using-a-personal-glucose-meter-based-on-immunochromatographic-assay
#20
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...
June 1, 2018: Biosensors & Bioelectronics
keyword
keyword
84143
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"