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https://www.readbyqxmd.com/read/28317765/the-effects-of-temperature-on-the-crystalline-properties-and-resistant-starch-during-storage-of-white-bread
#1
William R Sullivan, Jeff G Hughes, Russell W Cockman, Darryl M Small
Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317703/detection-of-l-cysteine-in-wheat-flour-by-raman-microspectroscopy-combined-chemometrics-of-hca-and-pca
#2
Nur Cebi, Canan Ekinci Dogan, Ayşen Develioglu, Mediha Esra Altuntop Yayla, Osman Sagdic
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28303045/dielectric-properties-optimum-formulation-and-microwave-baking-conditions-of-chickpea-cakes
#3
Yaşar Özlem Alifakı, Özge Şakıyan
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28245836/functional-expression-of-a-novel-%C3%AE-amylase-from-antarctic-psychrotolerant-fungus-for-baking-industry-and-its-magnetic-immobilization
#4
Lei He, Youzhi Mao, Lujia Zhang, Hualei Wang, Siti Aisyah Alias, Bei Gao, Dongzhi Wei
BACKGROUND: α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties...
February 28, 2017: BMC Biotechnology
https://www.readbyqxmd.com/read/28244676/what-is-gluten
#5
REVIEW
Jessica R Biesiekierski
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#6
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231125/fundamental-study-on-the-impact-of-gluten-free-starches-on-the-quality-of-gluten-free-model-breads
#7
Stefan W Horstmann, Markus C E Belz, Mareile Heitmann, Emanuele Zannini, Elke K Arendt
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system...
April 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231092/effect-of-different-flours-on-the-formation-of-hydroxymethylfurfural-furfural-and-dicarbonyl-compounds-in-heated-glucose-flour-systems
#8
Marta Mesías, Francisco J Morales
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization...
February 16, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28219000/acute-ghrelin-changes-food-preference-from-high-fat-diet-to-chow-during-binge-like-eating-in-rodents
#9
Tina Bake, Kim T Hellgren, Suzanne L Dickson
Ghrelin, an orexigenic hormone released from the empty stomach, provides a gut-brain signal that promotes many appetitive behaviors, including anticipatory and goal-directed behaviors for palatable treats high in sugar and/or fat. Here we sought to determine whether ghrelin is able to influence and/or may even have a role in binge-like behavior in rodents. To this end, we used a palatable scheduled feeding (PSF) paradigm in which ad libitum chow-fed rodents are trained to "binge" on high fat diet (HFD) offered each day for a limited period of 2 hr...
February 20, 2017: Journal of Neuroendocrinology
https://www.readbyqxmd.com/read/28216589/selecting-cooking-methods-to-decrease-persistent-organic-pollutant-concentrations-in-food-of-animal-origin-using-a-consensus-decision-making-model
#10
Xiao Tan, Zaiwu Gong, Minji Huang, Zhou-Jing Wang
Persistent organic pollutants (POPs) pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route), inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates...
February 14, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28193578/a-food-based-approach-that-targets-interleukin-6-a-key-regulator-of-chronic-intestinal-inflammation-and-colon-carcinogenesis
#11
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
#12
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
#13
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
#14
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 their 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...
February 28, 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
#15
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
#16
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...
March 2017: 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
#17
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
#18
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
#19
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
#20
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...
January 17, 2017: Chemical Research in Toxicology
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