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https://www.readbyqxmd.com/read/28535769/association-between-home-food-preparation-skills-and-behaviour-and-consumption-of-ultra-processed-foods-cross-sectional-analysis-of-the-uk-national-diet-and-nutrition-survey-2008-2009
#1
Matthew Chak Leung Lam, Jean Adams
BACKGROUND: 'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested...
May 23, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/28530606/effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours
#2
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28528108/matrix-effects-on-the-crystallization-behaviour-of-butter-and-roll-in-shortening-in-laminated-bakery-products
#3
Kristin D Mattice, Alejandro G Marangoni
Two hydrogenated roll-in shortenings (A & B), one non-hydrogenated roll-in shortening and butter were used to prepare croissants. The impact of the laminated dough matrix on fat crystallization was then investigated using powder X-ray diffraction (XRD), pulsed nuclear magnetic resonance (p-NMR) and differential scanning calorimetry (DSC). The fat contained within a croissant matrix has never before been analyzed using these techniques. In each case, XRD revealed that the polymorphism of a roll-in fat will be different when baked within the dough matrix than when simply heated and cooled on its own...
June 2017: Food Research International
https://www.readbyqxmd.com/read/28522999/fermentation-ph-modulates-the-size-distributions-and-functional-properties-of-gluconobacter-albidus-tmw-2-1191-levan
#4
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28516451/evidence-that-eating-baked-egg-or-milk-influences-egg-or-milk-allergy-resolution-a-systematic-review
#5
REVIEW
R Lambert, K E C Grimshaw, B Ellis, J Jaitly, G Roberts
BACKGROUND: It has been proposed that the frequent ingestion of baked hen's egg or cow's milk accelerates the resolution of hen's egg or cow's milk allergy. This practice is being introduced into clinical practice. OBJECTIVE: To systematically review the evidence to determine whether the introduction of baked hen's egg or cow's milk into the diet of children with hen's egg or cow's milk allergies respectively leads to a larger proportion of children outgrowing these allergies than expected...
May 17, 2017: Clinical and Experimental Allergy: Journal of the British Society for Allergy and Clinical Immunology
https://www.readbyqxmd.com/read/28508673/ayurvedic-college-education-reifying-biomedicine-and-the-need-for-reflexivity
#6
Maarten Bode, Prasan Shankar
The paper analyses the experiences with government sanctioned Ayurvedic college education of 14 young Ayurvedic doctors working at the Integrative Health Centre in Bangalore, India. Unfamiliarity with Ayurvedic logic and Indian natural philosophies, lack of clinical training and the mixing-up of Ayurvedic and biomedical notions are their main complaints. The 14 young Ayurvedic doctors also missed a convincing perspective on how to integrate Ayurvedic logic, modern scientific knowledge and biomedical diagnostics...
May 16, 2017: Anthropology & Medicine
https://www.readbyqxmd.com/read/28502893/the-effect-of-exhalation-flow-on-endogenous-particle-emission-and-phospholipid-composition
#7
Per Larsson, Björn Bake, Anita Wallin, Oscar Hammar, Ann-Charlotte Almstrand, Mona Lärstad, Evert Ljungström, Ekaterina Mirgorodskaya, Anna-Carin Olin
Exhaled particles constitute a micro-sample of respiratory tract lining fluid. Inhalations from low lung volumes generate particles in small airways by the airway re-opening mechanism. Forced exhalations are assumed to generate particles in central airways by mechanisms associated with high air velocities. To increase knowledge on how and where particles are formed, different breathing manoeuvres were compared in 11 healthy volunteers. Particles in the 0.41-4.55μm diameter range were characterised and sampled...
May 11, 2017: Respiratory Physiology & Neurobiology
https://www.readbyqxmd.com/read/28490070/utilisation-of-immature-wheat-flour-as-an-alternative-flour-with-antioxidant-activity-and-consumer-perception-on-its-baked-product
#8
Mi Jeong Kim, Sang Sook Kim
The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of madeleine was studied using a blind test followed by an informed test, which provided information on antioxidant properties of flours. The bound ferulic acid in IWF (5.54mg/100g) was seven times higher than that in WF (0...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28474471/minimal-impact-of-extensive-heating-of-hen-s-egg-and-cow-s-milk-in-a-food-matrix-on-threshold-dose-distribution-curves
#9
Benjamin C Remington, Joost Westerhout, Dianne E Campbell, Paul J Turner
We analyzed reaction threshold data from 352 children undergoing open food challenges to hen's egg or cow's milk, either fresh or extensively heated into a muffin. There was no significant shift in dose-distribution curves due to the baking process, implying that existing threshold data for these allergens can be applied to allergen risk management, even when these allergens are heat-processed into baked foods. This article is protected by copyright. All rights reserved.
May 5, 2017: Allergy
https://www.readbyqxmd.com/read/28472643/back-of-pack-information-in-substitutive-food-choices-a-process-tracking-study-in-participants-intending-to-eat-healthy
#10
Vincent J van Buul, Catherine A W Bolman, Fred J P H Brouns, Lilian Lechner
People are increasingly aware of the positive effects of a healthy diet. Concurrently, daily food consumption decisions - choices about both the quality and quantity of food that is ingested - are steered more by what consumers consider healthy. Despite the increased aim to eat healthier, however, consumers often do not read or incorrectly interpret on-pack nutrition information, resulting in suboptimal food choices in terms of health. This study aims to unravel the determinants of such inadvertent food choices from these consumers...
May 2, 2017: Appetite
https://www.readbyqxmd.com/read/28462730/bread-making-technology-influences-postprandial-glucose-response-a-review-of-the-clinical-evidence
#11
Nikoleta S Stamataki, Amalia E Yanni, Vaios T Karathanos
Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear...
May 2, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28460989/flavor-of-roasted-peanuts-arachis-hypogaea-part-i-effect-of-raw-material-and-processing-technology-on-flavor-color-and-fatty-acid-composition-of-peanuts
#12
Dimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Flavor and color of roasted peanuts have a strong impact on consumer acceptability. They can be influenced by raw material and processing technology. Raw peanuts of various market types, origins and grades were processed by different technologies to produce 134 unique samples, which were profiled by a sensory panel and analyzed for color and fatty acid composition. Principal Component Analysis, Canonical Variate Analysis and General Linear Model regression were used to identify differences in flavor, color and fatty acid profiles, and to relate them to raw materials or process conditions...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28459863/effect-of-processing-on-composition-changes-of-selected-spices
#13
Cai-Hua Jia, Jung-Ah Shin, Young-Min Kim, Ki-Teak Lee
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77...
2017: PloS One
https://www.readbyqxmd.com/read/28452476/impact-of-processing-on-the-protein-quality-of-pinto-bean-phaseolus-vulgaris-and-buckwheat-fagopyrum-esculentum-moench-flours-and-blends-as-determined-by-in-vitro-and-in-vivo-methodologies
#14
Matthew G Nosworthy, Adam Franczyk, Anna Zimoch-Korzycka, Paulyn Appah, Alphonsus Utioh, Jason Neufeld, James D House
Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours by extrusion or baking can also alter protein quality. To determine the effect of baking and extrusion on the protein quality of blended flours from buckwheat and pinto beans, a rodent bioassay was performed and compared to an in vitro method of protein quality determination. Overall, extruded products had higher protein efficiency ratio values, increased digestibility, and greater protein digestibility corrected amino acid score (PDCAAS) values than baked products, with the extruded buckwheat/pinto blend having the greatest PDCAAS value of the experimental diets investigated...
May 9, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28449987/instant-coffee-as-a-source-of-antioxidant-rich-and-sugar-free-coloured-compounds-for-use-in-bakery-application-in-biscuits
#15
Cláudia P Passos, Kristína Kukurová, Eva Basil, Pedro A R Fernandes, Andreia Neto, Fernando M Nunes, Michael Murkovic, Zuzana Ciesarová, Manuel A Coimbra
Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited...
September 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28445412/assessing-the-efficacy-of-first-aid-measures-in-physalia-sp-envenomation-using-solution-and-blood-agarose-based-models
#16
Christie L Wilcox, Jasmine L Headlam, Thomas K Doyle, Angel A Yanagihara
Stings from the hydrozoan species in the genus Physalia cause intense, immediate skin pain and elicit serious systemic effects. There has been much scientific debate about the most appropriate first aid for these stings, particularly with regard to whether vinegar use is appropriate (most current recommendations recommend against vinegar). We found that only a small percentage (≤1.0%) of tentacle cnidae discharge during a sting event using an ex vivo tissue model which elicits spontaneous stinging from live cnidarian tentacles...
April 26, 2017: Toxins
https://www.readbyqxmd.com/read/28434380/high-poly-to-low-poly-workflows-for-real-time-rendering
#17
Nicky L Webster
This paper outlines a digital workflow that allows artists to add visual detail to 3D models whilst adhering to the strict polygonal budget that is vital to successfully render in real-time. Two versions of a model - a high-poly model, and a low-poly model - are produced to create a 2D normal map through a process known as 'baking', to achieve the illusion of the high resolution detail on the low-resolution model.
January 2017: Journal of Visual Communication in Medicine
https://www.readbyqxmd.com/read/28433186/characterization-and-thermal-inactivation-kinetics-of-highly-thermostable-ramie-leaf-%C3%AE-amylase
#18
Liqin He, Sung-Hoon Park, Nguyen Dang Hai Dang, Hoa Xo Duong, Thi Phung Cac Duong, Phuong Lan Tran, Jong-Tae Park, Li Ni, Kwan-Hwa Park
We characterized ramie leaf β-amylase, and determined its thermostability and kinetic parameters. The enzyme was purified 53-fold using ammonium sulfate fractionation (40-60% saturation), anion exchange chromatography on DEAE-cellulose and gel permeation chromatography on Superdex-200. The purified enzyme was identified as β-amylase with molecular mass of 42kD. The enzyme displayed Km and kcat values for soluble potato starch of 1.1mg/mL and 7.8s(-1), respectively. The enzyme had a temperature optimum of 65°C, and its activity at 70°C was 92% of that at the optimal temperature after a 15-min incubation...
June 2017: Enzyme and Microbial Technology
https://www.readbyqxmd.com/read/28429474/the-influence-of-glu-1-and-glu-3-loci-on-dough-rheology-and-bread-making-properties-in-wheat-t-aestivum-l-doubled-haploid-lines
#19
Monika Langner, Karolina Krystkowiak, Bolesław P Salmanowicz, Tadeusz Adamski, Paweł Krajewski, Zygmunt Kaczmarek, Maria Surma
BACKGROUND: The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at Glu-1 and Glu-3 loci, and their interactions were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in HMW-GS and LMW-GS composition. RESULTS: Flour quality, Reomixer, dough extension, Farinograph and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters than those with the Glu-A3e and Glu-B3a alleles...
April 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28423482/clerosterol-from-vinegar-baked-radix-bupleuri-modifies-drug-transport
#20
Ya Zhao, Li-Min Feng, Li-Juan Liu, Xian Zhang, Rui-Zhi Zhao
Vinegar-baked Radix Bupleuri (VBRB) is reportedly used to treat liver cancer when combined with traditional chemotherapy and data show that this combination may modify drug transport. We isolated clerosterol from VBRB and studied its effect on drug transporters in normal or transporter-overexpressing cells. Transporter activity was assayed using cellular substrate concentration and transporter expression with Western blot and RT-qPCR. Clerosterol decreased cisplatin uptake in BRL cells mainly through increasing Mrp2 gene expression...
March 28, 2017: Oncotarget
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