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https://www.readbyqxmd.com/read/27904393/the-production-of-synbiotic-bread-by-microencapsulation
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
https://www.readbyqxmd.com/read/27799957/prospective-evaluation-of-testing-with-baked-milk-to-predict-safe-ingestion-of-baked-milk-in-unheated-milk-allergic-children
#9
Allison Kwan, Maria Asper, Sasson Lavi, Elana Lavine, David Hummel, Julia E Upton
BACKGROUND: Cow's milk allergy is one of the most common food allergies affecting young children. A subset of milk-allergic individuals can eat baked milk without allergic symptoms which is beneficial in terms of prognostication and liberalization of the diet. A retrospective study suggested that skin prick testing (SPT) with a baked milk (muffin) slurry may provide a sensitive means of predicting the outcome of a medically supervised baked milk oral food challenge. We evaluated the predictive value of SPT with baked milk to identify unheated milk-allergic children who are able to safely eat baked milk...
2016: Allergy, Asthma, and Clinical Immunology
https://www.readbyqxmd.com/read/27798074/stability-of-tetrahydrocannabinol-and-cannabidiol-in-prepared-quality-control-medible-brownies
#10
Carl E Wolf, Justin L Poklis, Alphonse Poklis
The legalization of marijuana in the USA for both medicinal and recreational use has increased in the past few years. Currently, 24 states have legalized marijuana for medicinal use. The US Drug Enforcement Administration has classified marijuana as a Schedule I substance. The US Food and Drug Administration does not regulate formulations or packages of marijuana that are currently marketed in states that have legalized marijuana. Marijuana edibles or "medibles" are typically packages of candies and baked goods consumed for medicinal as well as recreational marijuana use...
October 18, 2016: Journal of Analytical Toxicology
https://www.readbyqxmd.com/read/27792137/determination-of-deoxynivalenol-in-the-urine-of-pregnant-women-in-the-uk
#11
Liz Wells, Laura Hardie, Courtney Williams, Kay White, Yunru Liu, Barbara De Santis, Francesca Debegnach, Georgio Moretti, Stephanie Greetham, Carlo Brera, Alan Rigby, Stephen Atkin, Thozhukat Sathyapalan
Deoxynivalenol (DON) is one of the most commonly occurring trichothecenes, produced mainly by Fusarium graminearum. Little is known about the effect of DON exposure or the levels of DON exposure that occur during pregnancy. The project aimed to provide data on levels of total DON and de-epoxi Deoxynivalenol (DOM-1) in pregnant human urine samples analysed by liquid chromatography-mass spectrometry (LC-MS). Morning urine samples were collected over two consecutive days from 42 volunteers and associated food consumption was recorded for the 24 h prior to the sample...
October 25, 2016: Toxins
https://www.readbyqxmd.com/read/27788149/transcriptional-profiling-of-egg-allergy-and-relationship-to-disease-phenotype
#12
Roman Kosoy, Charuta Agashe, Alexander Grishin, Donald Y Leung, Robert A Wood, Scott H Sicherer, Stacie M Jones, A Wesley Burks, Wendy F Davidson, Robert W Lindblad, Peter Dawson, Miriam Merad, Brian A Kidd, Joel T Dudley, Hugh A Sampson, M Cecilia Berin
BACKGROUND: Egg allergy is one of the most common food allergies of childhood. There is a lack of information on the immunologic basis of egg allergy beyond the role of IgE. OBJECTIVE: To use transcriptional profiling as a novel approach to uncover immunologic processes associated with different phenotypes of egg allergy. METHODS: Peripheral blood mononuclear cells (PBMCs) were obtained from egg-allergic children who were defined as reactive (BER) or tolerant (BET) to baked egg, and from food allergic controls (AC) who were egg non-allergic...
2016: PloS One
https://www.readbyqxmd.com/read/27779904/food-and-culinary-knowledge-and-skills-perceptions-of-undergraduate-dietetic-students
#13
Marcia J Cooper, Leanne Mezzabotta, Joseph Murphy
PURPOSE: The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. METHODS: An online bilingual survey was created using Survey Monkey(TM) to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. RESULTS: The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa...
October 25, 2016: Canadian Journal of Dietetic Practice and Research
https://www.readbyqxmd.com/read/27770857/marine-microorganism-an-underexplored-source-of-l-asparaginase
#14
A A Prihanto, M Wakayama
l-Asparaginase (EC 3.5.1.1) is an enzyme that catalyzes the hydrolysis of l-asparagine to l-aspartic acid. This enzyme has an important role in medicine and food. l-Asparaginase is a potential drug in cancer therapy. Furthermore, it is also applied for reducing acrylamide, a carcinogenic compound in baked and fried foods. Until now, approved l-asparaginases for both applications are few due to their lack of appropriate properties. As a result, researchers have been enthusiastically seeking new sources of enzyme with better performance...
2016: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/27735864/dietary-intake-of-trans-fatty-acids-in-children-aged-4-5-in-spain-the-inma-cohort-study
#15
Alexander Scholz, Daniel Gimenez-Monzo, Eva Maria Navarrete-Muñoz, Manuela Garcia-de-la-Hera, Ana Fernandez-Somoano, Adonina Tardon, Loreto Santa Marina, Amaia Irazabal, Dora Romaguera, Mònica Guxens, Jordi Julvez, Sabrina Llop, Maria-Jose Lopez-Espinosa, Jesus Vioque
Trans fatty acid (TFA) intake has been identified as a health hazard in adults, but data on preschool children are scarce. We analyzed the data from the Spanish INMA Project to determine the intake of total, industrial and natural TFA, their main sources and the associated socio-demographic and lifestyle factors in children aged 4-5 (n = 1793). TFA intake was estimated using a validated Food Frequency Questionnaire, and multiple linear regression was used to explore associated factors. The mean daily intakes of total, industrial and natural TFA were 1...
October 10, 2016: Nutrients
https://www.readbyqxmd.com/read/27713990/intake-of-cookies-made-with-buriti-oil-mauritia-flexuosa-improves-vitamin-a-status-and-lipid-profiles-in-young-rats
#16
Jailane de Souza Aquino, Maria Helena de Araújo Vasconcelos, Débora Catarine Nepomuceno de Pontes Pessoa, Juliana Késsia Barbosa Soares, João Paulo de Sousa Prado, Robson de Jesus Mascarenhas, Marciane Magnani, Tânia Lúcia Montenegro Stamford
The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control)...
October 12, 2016: Food & Function
https://www.readbyqxmd.com/read/27683873/maternal-dietary-patterns-during-pregnancy-are-associated-with-child-growth-in-the-first-3-years-of-life
#17
Chantel L Martin, Anna Maria Siega-Riz, Daniela Sotres-Alvarez, Whitney R Robinson, Julie L Daniels, Eliana M Perrin, Alison M Stuebe
BACKGROUND: Child obesity is a major problem in the United States. Identifying early-life risk factors is necessary for prevention. Maternal diet during pregnancy is a primary source of fetal energy and might influence risk of child obesity. OBJECTIVE: We prospectively investigated the influence of maternal dietary patterns during pregnancy on child growth in the first 3 y of life in 389 mother-child pairs from the Pregnancy, Infection, and Nutrition study. METHODS: Dietary patterns were derived with the use of latent class analysis (LCA) based on maternal diet, collected with the use of a food-frequency questionnaire at 26-29 wk gestation...
November 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27645727/application-of-tunable-diode-laser-spectroscopy-for-the-assessment-of-food-quality
#18
Tianqi Li, Huiying Lin, Hao Zhang, Katarina Svanberg, Sune Svanberg
Adequate food packaging is important to ensure food quality and prolong the shelf life of food. Frequently, the method of modified atmosphere packaging (MAP) is used. We used a tunable diode laser spectroscopy technique to detect the oxygen content in food packages, e.g., in packaged milk and bread. Different detection geometries were adopted to be able to collect scattering light that had passed through the gas volume in the packages, and to avoid the disturbance of ambient air. Furthermore, studies of the bread-baking process have been performed by measuring the water vapor signals in a fermenting dough...
September 19, 2016: Applied Spectroscopy
https://www.readbyqxmd.com/read/27596429/a-comparative-study-between-natural-and-synthetic-antioxidants-evaluation-of-their-performance-after-incorporation-into-biscuits
#19
Cristina Caleja, Lillian Barros, Amilcar L Antonio, M Beatriz P P Oliveira, Isabel C F R Ferreira
Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60days of storage...
February 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27554171/advances-in-the-application-of-food-emulsifier-%C3%AE-gel-phases-saturated-monoglycerides-polyglycerol-fatty-acid-esters-and-their-derivatives
#20
REVIEW
Fan C Wang, Alejandro G Marangoni
Emulsifiers form complex structures in colloidal systems. One of these structures, the α-gel phase, has drawn much research interest. α-gel phases are formed by emulsifiers that are stable in the α-crystalline structure in the presence of water. The α-gel phase has shown superior functionality in a variety of applications because it has a water-rich lamellar structure. Even though studies on emulsifier α-gel phases emerged over half a century ago, there is still a knowledge gap on fundamental properties of α-gel phases formed by a variety of emulsifiers...
December 1, 2016: Journal of Colloid and Interface Science
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