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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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
https://www.readbyqxmd.com/read/29024903/bacteria-mould-and-yeast-spore-inactivation-studies-by-scanning-electron-microscope-observations
#12
Siti N M Rozali, Elham A Milani, Rebecca C Deed, Filipa V M Silva
Spores are the most resistant form of microbial cells, thus difficult to inactivate. The pathogenic or food spoilage effects of certain spore-forming microorganisms have been the primary basis of sterilization and pasteurization processes. Thermal sterilization is the most common method to inactivate spores present on medical equipment and foods. High pressure processing (HPP) is an emerging and commercial non-thermal food pasteurization technique. Although previous studies demonstrated the effectiveness of thermal and non-thermal spore inactivation, the in-depth mechanisms of spore inactivation are as yet unclear...
October 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28979764/saccharomyces-cerevisiae-show-low-levels-of-traversal-across-the-human-blood-brain-barrier-in-vitro
#13
Roberto Pérez-Torrado, Amparo Querol
BACKGROUND:   Saccharomyces cerevisiae is generally considered safe, and is involved in the production of many types of foods and dietary supplements. However, some isolates, which are genetically related to strains used in brewing and baking, have shown virulent traits, being able to produce infections in humans, mainly in immunodeficient patients. This can lead to systemic infections in humans. METHODS: In this work, we studied S. cerevisiae isolates in an in vitro human blood brain barrier model, comparing their behaviour with that of several strains of the related pathogens Candida glabrata and Candida albicans...
2017: F1000Research
https://www.readbyqxmd.com/read/28964906/at-home-and-away-from-home-dietary-patterns-and-bmi-z-scores-in-brazilian-adolescents
#14
Diana Barbosa Cunha, Ilana Nogueira Bezerra, Rosangela Alves Pereira, Rosely Sichieri
BACKGROUND: Away-from-home food intake has been associated with high rates of overweight among children and adolescents. However, there are no studies comparing at-home and away-from-home eating patterns among adolescents. OBJECTIVES: The objective of this paper was to identify at-home and away-from-home dietary patterns among adolescents in Brazil, and to evaluate the relationship between these patterns and body mass index (BMI) z-scores. DESIGN: Data from the Brazilian National Dietary Survey 2008-2009 were analyzed in this cross-sectional study...
January 1, 2018: Appetite
https://www.readbyqxmd.com/read/28958510/chlorogenic-acid-oxidation-induced-greening-of-sunflower-butter-cookies-as-a-function-of-different-sweeteners-and-storage-conditions
#15
Sihui Liang, Lilian M Were
Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28946351/inhibitory-effects-of-cinnamon-and-clove-essential-oils-on-mold-growth-on-baked-foods
#16
Jian Ju, Xiaomiao Xu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao
This study evaluated the minimum inhibition concentration (MIC) and minimum lethal concentration (MLC) of cinnamon and clove essential oils against mold growth on green bean cake and finger citron crisp cake, and also examined the effects of these two essential oils and their application methods on the shelf life of the baked products in normal and vacuum packages by accelerated storage test. The results showed that the MIC of cinnamon and clove essential oils against molds were 0.21-0.83 and 0.21-1.67μL/mL, respectively and the MLC were 0...
February 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28941676/effect-of-xylanase-and-%C3%AE-amylase-on-don-and-its-conjugates-during-the-breadmaking-process
#17
Arnau Vidal, Vicente Sanchis, Antonio J Ramos, Sonia Marín
Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a DON plant conjugate that is widely found in cereal products. As DON accumulation in the field seems unavoidable, it is important to investigate all of the conditions that affect its stability during food processing. One of the most consumed cereal product around the world is bread, however the published information about DON stability in bread shows a large variability of results because a huge amount of factors affect DON and its modified forms...
November 2017: Food Research International
https://www.readbyqxmd.com/read/28934005/risk-assessment-of-dietary-exposure-to-phytosterol-oxidation-products-from-baked-food-in-china
#18
Yinzhou Hu, Mengmeng Wang, Weisu Huang, Guoliang Yang, Tiantian Lou, Shiyun Lai, Baiyi Lu, Lufei Zheng
Phytosterols are nutritional phytochemicals that may undergo oxidation and be transformed into phytosterol oxidation products (POPs), thus inducing pathological and toxic effects. This work investigated 4 main phytosterols and 28 POPs in 104 kinds of commercial baked food by using gas chromatography-mass spectrometry. The dietary exposure and hazard index values (HI) associated with POPs from baked food consumption in China were estimated by using Monte Carlo simulation. Concentrations of the total phytosterols were between 3...
September 21, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28915844/financial-incentives-and-purchase-restrictions-in-a-food-benefit-program-affect-the-types-of-foods-and-beverages-purchased-results-from-a-randomized-trial
#19
Simone A French, Sarah A Rydell, Nathan R Mitchell, J Michael Oakes, Brian Elbel, Lisa Harnack
BACKGROUND: This research evaluated the effects of financial incentives and purchase restrictions on food purchasing in a food benefit program for low income people. METHODS: Participants (n=279) were randomized to groups: 1) Incentive- 30% financial incentive for fruits and vegetables purchased with food benefits; 2) Restriction- no purchase of sugar-sweetened beverages, sweet baked goods, or candies with food benefits; 3) Incentive plus Restriction; or 4) Control- no incentive or restrictions...
September 16, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/28899490/a-new-ph-indicator-dye-based-method-for-rapid-and-efficient-screening-of-l-asparaginase-producing-microorganisms
#20
Kanti N Mihooliya, Jitender Nandal, Laxmi Swami, Himanshu Verma, Lipsy Chopra, Debendra K Sahoo
l-asparaginase is a pharmaceutically and industrially important enzyme as it has potential to treat different cancers and inhibit acrylamide formation in fried and baked food products. In the present study, an attempt was made to screen for new and novel l-asparaginase producers using a widely applied phenol red and bromothymol blue (BTB)(1) dye-based plate assay. Screening of four different soil samples for l-asparaginase producers resulted in the isolation of three new potential l-asparaginase producing bacteria...
December 2017: Enzyme and Microbial Technology
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