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https://www.readbyqxmd.com/read/28208797/multi-mycotoxin%C3%A2-analysis%C3%A2-in%C3%A2-durum%C3%A2-wheat%C3%A2-pasta%C3%A2-by%C3%A2-liquid%C3%A2-chromatography%C3%A2-coupled%C3%A2-to%C3%A2-quadrupole%C3%A2-orbitrap%C3%A2-mass%C3%A2-spectrometry
#1
Josefa Tolosa, Giulia Graziani, Anna Gaspari, Donato Chianese, Emilia Ferrer, Jordi Mañes, Alberto Ritieni
A simple and rapid multi-mycotoxin method for the determination of 17 mycotoxins  simultaneously  is  described  in  the  present  survey  on  durum  and  soft  wheat  pasta  samples.  Mycotoxins included in the study were those mainly reported in cereal samples: ochratoxin-A  (OTA), aflatoxin B1 (AFB1), zearalenone (ZON), deoxynivalenol (DON), 3-and 15-acetyl-deoxynivalenol  (3-AcDON and 15-AcDON), nivalenol (NIV), neosolaniol (NEO), fusarenon-X, (FUS-X), T-2 toxin  (T-2) and HT-2 toxin (HT-2), fumonisin B1 and B2 (FB1 and FB2), and four emerging mycotoxins:  three  enniatins  (ENA,  ENA1,  and  ENB),  and  beauvericin  (BEA)...
February 9, 2017: Toxins
https://www.readbyqxmd.com/read/28193436/use-of-bran-fractions-and-debranned-kernels-for-the-development-of-pasta-with-high-nutritional-and-healthy-potential
#2
Roberto Ciccoritti, Federica Taddei, Isabella Nicoletti, Laura Gazza, Danilo Corradini, Maria Grazia D'Egidio, Daniela Martini
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28185555/scaling-statistical-multiple-sequence-alignment-to-large-datasets
#3
Michael Nute, Tandy Warnow
BACKGROUND: Multiple sequence alignment is an important task in bioinformatics, and alignments of large datasets containing hundreds or thousands of sequences are increasingly of interest. While many alignment methods exist, the most accurate alignments are likely to be based on stochastic models where sequences evolve down a tree with substitutions, insertions, and deletions. While some methods have been developed to estimate alignments under these stochastic models, only the Bayesian method BAli-Phy has been able to run on even moderately large datasets, containing 100 or so sequences...
November 11, 2016: BMC Genomics
https://www.readbyqxmd.com/read/28185277/three-dimensional-parametric-modeling-of-bicuspid-aortopathy-and-comparison-with-computational-flow-predictions
#4
Salvatore Pasta, Giovanni Gentile, Giuseppe M Raffa, Francesco Scardulla, Diego Bellavia, Angelo Luca, Michele Pilato, Cesare Scardulla
Bicuspid aortic valve (BAV)-associated ascending aneurysmal aortopathy (namely "bicuspid aortopathy") is a heterogeneous disease making surgeon predictions particularly challenging. Computational flow analysis can be used to evaluate the BAV-related hemodynamic disturbances, which likely lead to aneurysm enlargement and progression. However, the anatomic reconstruction process is time consuming so that predicting hemodynamic and structural evolution by computational modeling is unfeasible in routine clinical practice...
February 10, 2017: Artificial Organs
https://www.readbyqxmd.com/read/28159297/validation-and-application-of-a-quantitative-real-time-pcr-assay-to-detect-common-wheat-adulteration-of-durum-wheat-for-pasta-production
#5
Elisa Carloni, Giulia Amagliani, Enrica Omiccioli, Veronica Ceppetelli, Michele Del Mastro, Luca Rotundo, Giorgio Brandi, Mauro Magnani
Pasta is the Italian product par excellence and it is now popular worldwide. Pasta of a superior quality is made with pure durum wheat. In Italy, addition of Triticum aestivum (common wheat) during manufacturing is not allowed and, without adequate labeling, its presence is considered an adulteration. PCR-related techniques can be employed for the detection of common wheat contaminations. In this work, we demonstrated that a previously published method for the detection of T. aestivum, based on the gliadin gene, is inadequate...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28143405/early-start-of-progressive-motor-deficits-in-line-61-%C3%AE-synuclein-transgenic-mice
#6
R Rabl, C Breitschaedel, S Flunkert, S Duller, D Amschl, J Neddens, V Niederkofler, E Rockenstein, E Masliah, H Roemer, B Hutter-Paier
BACKGROUND: Synucleinopathies such as Parkinson's disease or multiple system atrophy are characterized by Lewy bodies in distinct brain areas. These aggregates are mainly formed by α-synuclein inclusions, a protein crucial for synaptic functions in the healthy brain. Transgenic animal models of synucleinopathies are frequently based on over-expression of human wild type or mutated α-synuclein under the regulatory control of different promoters. A promising model is the Line 61 α-synuclein transgenic mouse that expresses the transgene under control of the Thy-1 promoter...
January 31, 2017: BMC Neuroscience
https://www.readbyqxmd.com/read/28138007/the-mediterranean-diet-and-adhd-in-children-and-adolescents
#7
Alejandra Ríos-Hernández, José A Alda, Andreu Farran-Codina, Estrella Ferreira-García, Maria Izquierdo-Pulido
OBJECTIVES: Although attention-deficit/hyperactivity disorder (ADHD) has been related to nutrient deficiencies and "unhealthy" diets, to date there are no studies that examined the relationship between the Mediterranean diet and ADHD. We hypothesized that a low adherence to a Mediterranean diet would be positively associated with an increase in ADHD diagnosis. METHODS: A total of 120 children and adolescents (60 with newly diagnosed ADHD and 60 controls) were studied in a sex- and age-matched case-control study...
January 30, 2017: Pediatrics
https://www.readbyqxmd.com/read/28135848/self-reported-overeating-and-attributions-for-food-intake
#8
Lenny R Vartanian, Natalie M Reily, Samantha Spanos, C Peter Herman, Janet Polivy
OBJECTIVE: We examined whether people's attributions for their eating behaviour differ according to whether they believe they have eaten more, less or about the same as they normally would. DESIGN: Participants were served a small or large portion of pasta for lunch. Afterwards, they were asked to compare how much they ate in the study to how much they normally eat for lunch, resulting in three intake-evaluation categories: 'ate less', 'ate about the same' or 'ate more'...
January 30, 2017: Psychology & Health
https://www.readbyqxmd.com/read/28135299/single-marker-and-haplotype-based-association-analysis-of-semolina-and-pasta-colour-in-elite-durum-wheat-breeding-lines-using-a-high-density-consensus-map
#9
Amidou N'Diaye, Jemanesh K Haile, Aron T Cory, Fran R Clarke, John M Clarke, Ron E Knox, Curtis J Pozniak
Association mapping is usually performed by testing the correlation between a single marker and phenotypes. However, because patterns of variation within genomes are inherited as blocks, clustering markers into haplotypes for genome-wide scans could be a worthwhile approach to improve statistical power to detect associations. The availability of high-density molecular data allows the possibility to assess the potential of both approaches to identify marker-trait associations in durum wheat. In the present study, we used single marker- and haplotype-based approaches to identify loci associated with semolina and pasta colour in durum wheat, the main objective being to evaluate the potential benefits of haplotype-based analysis for identifying quantitative trait loci...
2017: PloS One
https://www.readbyqxmd.com/read/28128388/influence-of-fermented-faba-bean-flour-on-the-nutritional-technological-and-sensory-quality-of-fortified-pasta
#10
Carlo G Rizzello, Michela Verni, Hanna Koivula, Marco Montemurro, Laila Seppa, Marianna Kemell, Kati Katina, Rossana Coda, Marco Gobbetti
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features...
January 27, 2017: Food & Function
https://www.readbyqxmd.com/read/28121432/label-free-detection-of-gliadin-in-food-by-quartz-crystal-microbalance-based-immunosensor
#11
Riccardo Funari, Irma Terracciano, Bartolomeo Della Ventura, Sara Ricci, Teodoro Cardi, Nunzio D'Agostino, Raffaele Velotta
Gluten is a protein composite found in wheat and related grains including barley, rye, oat, and all their species and hybrids. Gluten matrix is a biomolecular network of gliadins and glutenins that contribute to the texture of pastries, breads, and pasta. Gliadins are mainly responsible for celiac disease, one of the most widespread food-related pathologies in Western world. In view of the importance of gliadin proteins, by combining the quartz crystal microbalance technology, a cheap and robust piezoelectric transducer, with the so-called photonic immobilization technique, an effective surface functionalization method that provides spatially oriented antibodies on gold substrates, we realized a sensitive and reliable biosensor for quantifying these analytes extracted from real samples in a very short time...
February 6, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28115762/role-of-ice-structuring-proteins-on-freezing-thawing-cycles-of-pasta-sauces
#12
Marianna Calderara, Fabio A Deorsola, Samir Bensaid, Debora Fino, Nunzio Russo, Francesco Geobaldo
The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28112707/in-the-kingdom-of-tortelli-ravioli-like-pasta-plant-poisoning-is-still-a-threat-a-case-report-of-near-fatal-poisoning-from-digitalis-purpurea-accidentally-confused-with-borago-officinalis
#13
Laura Bonfanti, Giuseppe Lippi, Irene Ciullo, Fiorenza Robuschi, Rosalia Aloe, Sara Tarasconi, Riccardo Vassallo, Gianfranco Cervellin
A 58 years healthy old woman was admitted to the Emergency Department (ED) with cardiac arrest due to ventricular fibrillation (VF). Appropriate cardiopulmonary resuscitation (CPR), multiple DC shocks and oro-tracheal intubation (OTI) were effective to induce recovery of spontaneous circulation (ROSC). After ROSC was achieved, the electrocardiogram (ECG) showed an idio-ventricular rhythm with atrioventricular dissociation. A transcutaneous pacing was hence applied and the patient was administered with isoproterenol...
January 16, 2017: Acta Bio-medica: Atenei Parmensis
https://www.readbyqxmd.com/read/28107445/beta-glucans-supplementation-associates-with-reduction-in-p-cresyl-sulfate-levels-and-improved-endothelial-vascular-reactivity-in-healthy-individuals
#14
Carmela Cosola, Maria De Angelis, Maria Teresa Rocchetti, Eustacchio Montemurno, Valentina Maranzano, Giuseppe Dalfino, Carlo Manno, Annapaola Zito, Michele Gesualdo, Marco Matteo Ciccone, Marco Gobbetti, Loreto Gesualdo
BACKGROUND: Oat and barley beta-glucans are prebiotic fibers known for their cholesterol-lowering activity, but their action on the human gut microbiota metabolism is still under research. Although the induction of short-chain fatty acids (SCFA) following their ingestion has previously been reported, no study has investigated their effects on proteolytic uremic toxins p-cresyl sulfate (pCS) and indoxyl sulfate (IS) levels, while others have failed to demonstrate an effect on the endothelial function measured through flow-mediated dilation (FMD)...
2017: PloS One
https://www.readbyqxmd.com/read/28106791/dietary-patterns-in-relation-to-cardiovascular-disease-incidence-and-risk-markers-in-a-middle-aged-british-male-population-data-from-the-caerphilly-prospective-study
#15
Elly Mertens, Oonagh Markey, Johanna M Geleijnse, David Ian Givens, Julie A Lovegrove
Dietary behaviour is an important modifiable factor in cardiovascular disease (CVD) prevention. The study aimed to identify dietary patterns (DPs) and explore their association with CVD incidence and risk markers. A follow-up of 1838 middle-aged men, aged 47-67 years recruited into the Caerphilly Prospective Cohort Study at phase 2 (1984-1988) was undertaken. Principal component analysis identified three DPs at baseline, which explained 24.8% of the total variance of food intake. DP1, characterised by higher intakes of white bread, butter, lard, chips and sugar-sweetened beverages and lower intake of wholegrain bread, was associated with higher CVD (HR 1...
January 18, 2017: Nutrients
https://www.readbyqxmd.com/read/28098497/magnetic-resonance-arthrography-results-that-indicate-surgical-treatment-for-partial-articular-sided-supraspinatus-tendon-avulsion-a-retrospective-study-in-a-tertiary-center
#16
Seok Hahn, Young Han Lee, Yong-Min Chun, Eun Hae Park, Jin-Suck Suh
Background Specific findings on magnetic resonance arthrography (MRA) that indicate the need for surgery in patients with partial articular-sided supraspinatus tendon avulsion (PASTA) are not well understood. Purpose To determine which MRA findings are characteristic of patients who undergo surgery for PASTA. Material and Methods From July 2011 to February 2014, MRA findings for patients treated for PASTA were retrospectively reviewed. The patients were divided into two groups: conservative treatment and surgical repair...
January 1, 2017: Acta Radiologica
https://www.readbyqxmd.com/read/28092991/reproducibility-and-relative-validity-of-food-group-intake-in-a-food-frequency-questionnaire-developed-for-nepalese-diet
#17
Archana Shrestha, Rajendra Prasad Koju, Shirley A A Beresford, Kwun Chuen Gary Chan, Frederik A Connell, Biraj Man Karmacharya, Pramita Shrestha, Annette L Fitzpatrick
We developed a food frequency questionnaire (FFQ) designed to measure the dietary practices of adult Nepalese. The present study examined the validity and reproducibility of the FFQ. To evaluate the reproducibility of the FFQ, 116 subjects completed two 115-item FFQ across a four-month interval. Six 24-h dietary recalls were collected (1 each month) to assess the validity of the FFQ. Seven major food groups and 23 subgroups were clustered from the FFQ based on macronutrient composition. Spearman correlation coefficients evaluating reproducibility for all food groups were greater than 0...
January 16, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28068489/legumes-as-functional-ingredients-in-gluten-free-bakery-and-pasta-products
#18
Martina Foschia, Stefan W Horstmann, Elke K Arendt, Emanuele Zannini
The increasing demand of gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28065633/micronutrient-intake-is-inadequate-for-a-sample-of-pregnant-african-american-women
#19
Susan W Groth, Patricia A Stewart, Deborah J Ossip, Robert C Block, Nellie Wixom, I Diana Fernandez
BACKGROUND: Micronutrient intake is critical for fetal development and positive pregnancy outcomes. Little is known about the adequacy of micronutrient intake in pregnant African-American women. OBJECTIVE: To describe nutrient sufficiency and top food groups contributing to dietary intake of select micronutrients in low-income pregnant African-American women and determine whether micronutrient intake varies with early pregnancy body mass index (BMI) and/or gestational weight gain...
January 5, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28054938/evolution-of-gluten-content-in-cereal-based-gluten-free-products-an-overview-from-1998-to-2016
#20
María Ángeles Bustamante, María Pilar Fernández-Gil, Itziar Churruca, Jonatan Miranda, Arrate Lasa, Virginia Navarro, Edurne Simón
The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immunosorbent assay (ELISA) technique. Eight categories were defined: flours, breakfast cereals/bars, bakery, pasta, breads, dough, snacks, and yeasts, and these were divided into GF labeled-foods (GF-L) or reportedly GF foodstuffs, but not certified (GF-NC)...
January 3, 2017: Nutrients
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