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https://www.readbyqxmd.com/read/28922025/prevalence-of-staphylococcal-enterotoxins-in-ready-to-eat-foods-sold-in-istanbul
#1
Beyza H Ulusoy, Burcu Çakmak Sancar, Muhsin Öztürk
The aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 2014 to 2016. The samples were classified into four groups: (i) various cooked RTE meat and vegetable meals, (ii) various RTE salads, charcuterie, and cold appetizers, (iii) various cooked RTE bakery products (pasta, pastries, pizza, pita, ravioli, etc.), and (iv) any cooked RTE sweets and desserts (pudding, custard, cream, ashura, etc...
September 18, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28913823/dietary-patterns-as-a-red-flag-for-higher-risk-of-eating-disorders-among-female-teenagers-with-and-without-type-i-diabetes-mellitus-adolescents-with-type-i-diabetes-mellitus-are-a-risk-factor-for-eating-disorders-a-case-control-study
#2
Ruth Bartelli Grigolon, Karin Louise Lenz Dunker, Mireille Coelho Almeida, Denise Claudino Achôa, Angélica Medeiros Claudino
BACKGROUND: Female adolescents with type I diabetes mellitus (TIDM) have an increased risk of developing eating disorders (ED) due to the dietary recommendations. OBJECTIVE: Investigate the association between dietary intake and increased risk of ED. METHODS: Case-control study with 50 T1DM female adolescents (11-16 years) and 100 healthy peers (CG). Measures included food frequency questionnaire (FFQ-PP), Child-EDE.12, economic and anthropometric data...
September 14, 2017: Eating and Weight Disorders: EWD
https://www.readbyqxmd.com/read/28904802/analytical-study-of-226-ra-activity-concentration-in-market-consuming-foodstuffs-of-ramsar-iran
#3
M Gooniband Shooshtari, M R Deevband, M R Kardan, N Fathabadi, A A Salehi, K Naddafi, M Yunesian, R Nabizadeh Nodehi, M Karimi, S S Hosseini
BACKGROUND: Ramsar, a city of Iran located on the coast of the Caspian Sea, has been considered to be enormously important due to its high natural radioactivity levels. People living in High Level Natural Radiation Areas (HLNRAs) have been exposed by several sources, one of which could be foodstuff. However, many studies have been carried out to measure the environmental radioactivity in Ramsar, but no survey has been conducted in all stapled consumed foods yet. This study was dedicated to determine (226)Ra activity concentration in the daily diets of Ramsar residents as a probable exposure...
2017: Journal of Environmental Health Science & Engineering
https://www.readbyqxmd.com/read/28903062/inflammatory-dietary-patterns-and-depressive-symptoms-in-italian-older-adults
#4
Esther Vermeulen, Ingeborg A Brouwer, Karien Stronks, Stefania Bandinelli, Luigi Ferrucci, Marjolein Visser, Mary Nicolaou
BACKGROUND: Older adults are more susceptible to higher inflammatory levels and depression. Moreover, diet may influence inflammation as well as depression but no previous study examined whether inflammatory dietary patterns are related to depression in an older population. To investigate the longitudinal association between inflammatory dietary patterns (using reduced rank regression (RRR)) and depressive symptoms in a population sample of Italian older adults. METHODS: We included 827 participants (aged≥65years) at baseline in 1998...
September 10, 2017: Brain, Behavior, and Immunity
https://www.readbyqxmd.com/read/28899452/lc-hrms-for-characterizing-durum-wheat-pasta-production-variability-and-consumer-overall-liking
#5
Francesca Lambertini, Daniele Cavanna, Dante Catellani, Mario Li Vigni, Caterina Durante, Alessandro D'Alessandro, Michele Suman
Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food product, such as pasta, is a key feature that allows a company to increase and maintain the competitive advantage of a specific brand. The overall flavor perception of the consumer, therefore, has become as important as other key quality factors such as texture and color; thus, the food industry needs to meet consumer expectations and needs the tools to objectively “measure” the quality of food products...
September 12, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28892013/polyphenols-in-raw-and-cooked-cereals-pseudocereals-legume-pasta-and-couscous
#6
Marina Carcea, Valentina Narducci, Valeria Turfani, Vittoria Giannini
Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure...
September 11, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28888460/impact-of-boiling-on-free-and-bound-phenolic-profile-and-antioxidant-activity-of-commercial-gluten-free-pasta
#7
Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, Gianluca Giuberti, Domenico Montesano, Francesco Masoero, Marco Trevisan
Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P<0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28887566/the-syntactic-organization-of-pasta-eating-and-the-structure-of-reach-movements-in-the-head-fixed-mouse
#8
Ian Q Whishaw, Jamshid Faraji, Jessica R Kuntz, Behroo Mirza Agha, Gerlinde A S Metz, Majid H Mohajerani
Mice are adept in the use of their hands for activities such as feeding, which has led to their use in investigations of the neural basis of skilled-movements. We describe the syntactic organization of pasta-eating and the structure of hand movements used for pasta manipulation by the head-fixed mouse. An ethogram of mice consuming pieces of spaghetti reveals that they eat in bite/chew bouts. A bout begins with pasta lifted to the mouth and then manipulated with hand movements into a preferred orientation for biting...
September 8, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28884233/in-vivo-strain-analysis-of-dilated-ascending-thoracic-aorta-by-ecg-gated-ct-angiographic-imaging
#9
Salvatore Pasta, Valentina Agnese, Marzio Di Giuseppe, Giovanni Gentile, Giuseppe M Raffa, Diego Bellavia, Michele Pilato
Accurate assessment of aortic extensibility is a requisite first step for elucidating the pathophysiology of an ascending thoracic aortic aneurysm (ATAA). This study aimed to develop a framework for the in vivo evaluation of the full-field distribution of the aortic wall strain by imaging analysis of electrocardiographic- (ECG) gated thoracic data of 34 patients with ATAA. Seven healthy controls (i.e., non-aneurysmal aorta) from patients who underwent ECG-gated CT angiography for coronary artery diseases were included for comparison...
September 7, 2017: Annals of Biomedical Engineering
https://www.readbyqxmd.com/read/28873585/chemical-composition-and-food-uses-of-teff-eragrostis-tef
#10
REVIEW
Fan Zhu
Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28857615/microbial-transglutaminase-in-noodle-and-pasta-processing
#11
Seyed Mohammad Taghi Gharibzahedi, Shima Yousefi, Ioannis S Chronakis
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products...
August 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28851251/targeting-ageing-with-functional-food-pasta-with-opuntia-single-arm-pilot-study
#12
Anna Aiello, Danilo Di Bona, Giuseppina Candore, Ciriuaco Carru, Angelo Zinellu, Giuseppe Di Miceli, Aldo Nicosia, Caterina Maria Gambino, Paolo Ruisi, Calogero Caruso, Sonya Vasto, Giulia Accardi
Interventions to extend life span represent the new perspective in ageing investigation. Healthy dietary habits are important modifiable factors that can favour a healthy ageing phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile...
August 29, 2017: Rejuvenation Research
https://www.readbyqxmd.com/read/28821610/a-screen-for-kinase-inhibitors-identifies-antimicrobial-imidazopyridine-aminofurazans-as-specific-inhibitors-of-the-listeria-monocytogenes-pasta-kinase-prka
#13
Adam J Schaenzer, Nathan Wlodarchak, David H Drewry, William J Zuercher, Warren E Rose, Rob Striker, John-Demian Sauer
Bacterial signaling systems such as protein kinases and quorum sensing have become increasingly attractive targets for the development of novel antimicrobial agents in a time of rising antibiotic resistance. The family of bacterial Penicillin-binding-protein And Serine/Threonine kinase-Associated (PASTA) kinases is of particular interest due to the role of these kinases in regulating resistance to β-lactam antibiotics. As such, small-molecule kinase inhibitors that target PASTA kinases may prove beneficial as treatments adjunctive to β-lactam therapy...
August 16, 2017: Journal of Biological Chemistry
https://www.readbyqxmd.com/read/28808126/growth-and-stress-induced-pasta-kinase-phosphorylation-in-enterococcus-faecalis
#14
Benjamin D Labbe, Christopher J Kristich
Transmembrane Ser/Thr kinases containing extracellular PASTA domains are ubiquitous among Actinobacteria and Firmicutes. Such PASTA kinases regulate critical processes including antibiotic resistance, cell division, toxin production, virulence, and are essential for viability in certain organisms. Based on in vitro studies with purified extra- and intracellular fragments of PASTA kinases, a model for signaling has been proposed, in which the extracellular PASTA domains bind as-yet-undefined ligands - typically thought to be peptidoglycan, or fragments thereof - to drive kinase dimerization, which leads to enhanced kinase autophosphorylation and enhanced phosphorylation of substrates...
August 14, 2017: Journal of Bacteriology
https://www.readbyqxmd.com/read/28807093/mc-media-pad-sa-sanita-kun-sa-for-the-enumeration-of-staphylococcus-aureus-in-a-variety-of-foods
#15
Hajime Teramura, Gail Betts
MC-Media Pad SA (formerly known as Sanita-kun SA) is a dry rehydratable film medium for the enumeration of Staphylococcus aureus. The performance of the method in a variety of foods was compared with that of ISO 6888-1:1999, Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) - Part 1: Technique Using Baird-Parker Agar Medium. The validated matrixes included pastrami, a sliced cooked chicken roll, cooked prawns, cold-smoked salmon, pasta salad, sandwich spread, fresh uncooked pasta, infant cereal, custard, and raw-milk Brie cheese...
August 10, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28801145/body-image-dissatisfaction-and-dietary-patterns-according-to-nutritional-status-in-adolescents
#16
Rita de Cássia Ribeiro-Silva, Rosemeire Leovigildo Fiaccone, Maria Ester Pereira da Conceição-Machado, Ana Santos Ruiz, Maurício Lima Barreto, Mônica Leila Portela Santana
OBJECTIVE: There is a lack of data on the association between body self-perception and eating patterns in Brazil. Thus, this study aimed to explore the relationship between body image dissatisfaction and eating patterns by the anthropometric status in adolescents. METHODS: A cross-sectional study of 1496 adolescents was conducted. The participants completed the Body Shape Questionnaire. Demographic, anthropometric, and socioeconomic data were collected, as well as information regarding the pubertal development and dietary intake...
August 9, 2017: Jornal de Pediatria
https://www.readbyqxmd.com/read/28800897/special-issue-on-frontier-biomechanical-challenges-in-cardiovascular-physiopathology
#17
EDITORIAL
Salvatore Pasta, Massimiliano Zingales
No abstract text is available yet for this article.
September 2017: Medical Engineering & Physics
https://www.readbyqxmd.com/read/28799783/gluten-free-foods-in-rural-maritime-provinces-limited-availability-high-price-and-low-iron-content
#18
Jennifer A Jamieson, Laura Gougeon
We investigated the price difference between gluten-free (GF) and gluten-containing (GC) foods available in rural Maritime stores. GF foods and comparable GC items were sampled through random visits to 21 grocery stores in nonurban areas of Nova Scotia, New Brunswick, and Prince Edward Island, Canada. Wilcoxon rank tests were conducted on price per 100 g of product, and on the price relative to iron content; 2226 GF foods (27.2% staple items, defined as breads, cereals, flours, and pastas) and 1625 GC foods were sampled, with an average ± SD of 66 ± 2...
August 11, 2017: Canadian Journal of Dietetic Practice and Research
https://www.readbyqxmd.com/read/28796286/effect-of-ingredients-on-the-quality-of-gluten-free-sorghum-pasta
#19
Pablo Martín Palavecino, Mariela Cecilia Bustos, María Belén Heinzmann Alabí, Melani Solange Nicolazzi, María Cecilia Penci, Pablo Daniel Ribotta
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes...
August 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28791630/survey-of-moniliformin-in-wheat-and-corn-based-products-using-a-straightforward-analytical-method
#20
Marta Herrera, Ruud van Dam, Martien Spanjer, Joyce de Stoppelaar, Hans Mol, Monique de Nijs, Patricia López
A straightforward analytical method was developed and validated to determine the mycotoxin moniliformin in cereal-based foods. Moniliformin is extracted with water and quantified with liquid chromatography tandem mass spectrometry, and its presence confirmed with liquid chromatography-Orbitrap-high-resolution mass spectrometry. The method was validated for flour, bread, pasta and maize samples in terms of linearity, matrix effect, recovery, repeatability and limit of quantification. Quantification was conducted by matrix-matched calibration...
August 8, 2017: Mycotoxin Research
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