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https://www.readbyqxmd.com/read/28731263/commercial-strain-derived-clinical-saccharomyces-cerevisiae-can-evolve-new-phenotypes-without-higher-pathogenicity
#1
Walter P Pfliegler, Enikő Boros, Kitti Pázmándi, Ágnes Jakab, Imre Zsuga, Renátó Kovács, Edit Urbán, Zsuzsa Antunovics, Attila Bácsi, Matthias Sipiczki, László Majoros, István Pócsi
SCOPE: Saccharomyces cerevisiae is one of the most important microbes in food industry, but there is growing evidence on its potential pathogenicity as well. Its status as a member of human mycobiome is still not fully understood. METHODS AND RESULTS: In this study, we characterise clinical S. cerevisiae isolates from Hungarian hospitals along with commercial baking and probiotic strains, and determine their phenotypic parameters, virulence factors, interactions with human macrophages, and pathogenicity...
July 21, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28720970/effect-of-rice-bran-oil-spread-on-the-physical-sensory-and-fatty-acid-profile-of-cake
#2
Rizwana Shaik, Aparna Kuna, Mohibbe Azam, Ram Tilathoo, Manorama Kanuri, Geetha Samala
Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico-chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control and experimental samples were studied. The best acceptable cake among the four i.e., RBOS2 cake was selected for consumer evaluation along with control (HF) cake...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720966/biochemical-characterization-and-thermal-inactivation-of-polyphenol-oxidase-from-elephant-foot-yam-amorphophallus-paeoniifolius
#3
Anuradha Singh, Neeraj Wadhwa
Polyphenol oxidase from Amorphophallus corm was purified (5.54 fold) by acetone precipitation and ion exchange chromatography. Electrophoretic-blot analysis revealed that the molecular weight of enzyme is 40 kDa. Enzyme preferred catechol as substrate and showed optimum activity at pH 6 and 35 °C with Km of 17.56 mM and Vmax 0.023 U/ml/min. Thermal inactivation kinetics study showed that 5.68% inactivation was achieved at 75 °C within 40 min. The half-life time of PPO is between 126.00 and 32.54 min...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720381/tolerance-to-baked-and-fermented-cow-s-milk-in-children-with-ige-mediated-and-non-ige-mediated-cow-s-milk-allergy-in-patients-under-two-years-of-age
#4
A Uncuoglu, N Yologlu, I E Simsek, Z S Uyan, M Aydogan
BACKGROUND: IgE-mediated cow's milk allergy (CMA) has been shown consistent in milder heated-milk tolerant and severe heated-milk reactant groups in patients older than two years. Little is known whether fermentation of milk gives rise to similar clinical phenotypes. We aimed to determine the influence of extensively heated and fermented cow's milk on the IgE-mediated and non-IgE-mediated CMA in children younger than two years. METHODS: Subjects followed with the diagnosis of IgE-mediated and non-IgE-mediated CMA for at least six months underwent unheated milk challenge...
July 15, 2017: Allergologia et Immunopathologia
https://www.readbyqxmd.com/read/28720287/occurrence-toxicity-bioaccessibility-and-mitigation-strategies-of-beauvericin-a-minor-fusarium-mycotoxin
#5
REVIEW
C Luz, F Saladino, F B Luciano, J Mañes, G Meca
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines...
July 15, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28702433/korean-solar-salt-ameliorates-colon-carcinogenesis-in-an-aom-dss-induced-c57bl-6-mouse-model
#6
Jaehyun Ju, Yeung-Ju Kim, Eui Seong Park, Kun-Young Park
The effects of Korean solar salt on an azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer C57BL/6 mouse model were studied. Korean solar salt samples (SS-S, solar salt from S salt field; SS-Yb, solar salt from Yb salt field), nine-time-baked bamboo salt (BS-9x, made from SS-Yb), purified salt (PS), and SS-G (solar salt from Guérande, France) were orally administered at a concentration of 1% during AOM/DSS colon cancer induction, and compared for their protective effects during colon carcinogenesis in C57BL/6 mice...
June 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28677911/characterization-and-discrimination-of-raw-and-vinegar-baked-bupleuri-radix-based-on-uhplc-q-tof-ms-coupled-with-multivariate-statistical-analysis
#7
Tianli Lei, Shifeng Chen, Kai Wang, Dandan Zhang, Lin Dong, Chongning Lv, Jing Wang, Jincai Lu
Bupleuri Radix is a commonly used herb in clinic, and raw and vinegar-baked Bupleuri Radix are both documented in the Pharmacopoeia of People's Republic of China. According to the theories of traditional Chinese medicine, Bupleuri Radix possesses different therapeutic effects before and after processing. However, the chemical mechanism of this processing is still unknown. In this study, an ultra-high performance liquid chromatography with quadruple time-of-flight mass spectrometry coupled with multivariate statistical analysis including principal component analysis and orthogonal partial least square-discriminant analysis was developed to holistically compare the difference between raw and vinegar-baked Bupleuri Radix for the first time...
July 5, 2017: Biomedical Chromatography: BMC
https://www.readbyqxmd.com/read/28669888/outcomes-of-84-consecutive-open-food-challenges-to-extensively-heated-baked-milk-in-the-allergy-office
#8
Amanda Agyemang, Elizabeth Feuille, Jeanifer Tang, Ingrid Steinwandtner, Hugh Sampson, Anna Nowak-Węgrzyn
No abstract text is available yet for this article.
June 29, 2017: Journal of Allergy and Clinical Immunology in Practice
https://www.readbyqxmd.com/read/28659876/improvement-strategies-cost-effective-production-and-potential-applications-of-fungal-glucose-oxidase-god-current-updates
#9
REVIEW
Manish K Dubey, Andleeb Zehra, Mohd Aamir, Mukesh Meena, Laxmi Ahirwal, Siddhartha Singh, Shruti Shukla, Ram S Upadhyay, Ruben Bueno-Mari, Vivek K Bajpai
Fungal glucose oxidase (GOD) is widely employed in the different sectors of food industries for use in baking products, dry egg powder, beverages, and gluconic acid production. GOD also has several other novel applications in chemical, pharmaceutical, textile, and other biotechnological industries. The electrochemical suitability of GOD catalyzed reactions has enabled its successful use in bioelectronic devices, particularly biofuel cells, and biosensors. Other crucial aspects of GOD such as improved feeding efficiency in response to GOD supplemental diet, roles in antimicrobial activities, and enhancing pathogen defense response, thereby providing induced resistance in plants have also been reported...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28659746/effects-of-baked-and-raw-salmon-fillet-on-lipids-and-n-3-pufas-in-serum-and-tissues-in-zucker-fa-fa-rats%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2-%C3%A2
#10
Linn A Vikøren, Aslaug Drotningsvik, Marthe T Bergseth, Svein A Mjøs, Nazanin Mola, Sabine Leh, Gunnar Mellgren, Oddrun A Gudbrandsen
Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28653356/arcuate-nucleus-homeostatic-systems-reflect-blood-leptin-concentration-but-not-feeding-behaviour-during-scheduled-feeding-on-a-high-fat-diet-in-mice
#11
T Bake, J Baron, J S Duncan, D G A Morgan, J G Mercer
Hypothalamic homeostatic and forebrain reward-related genes were examined in the context of scheduled meal feeding without caloric restriction in C57BL/6 mice. Mice fed ad libitum but allowed access to a palatable high fat diet for 2 h a day rapidly adapted their feeding behaviour and consumed approximately 80% of their daily caloric intake during this 2 h scheduled feed. Gene expression levels were examined during either the first or second hour of scheduled feeding vs. 24 h ad libitum feeding on the same high fat diet...
June 27, 2017: Journal of Neuroendocrinology
https://www.readbyqxmd.com/read/28649294/randomised-controlled-trial-of-a-baked-egg-intervention-in-young-children-allergic-to-raw-egg-but-not-baked-egg
#12
Merryn Netting, Michael Gold, Patrick Quinn, Adaweyah El-Merhibi, Irmeli Penttila, Maria Makrides
BACKGROUND: Consumption of baked egg by raw egg allergic children is associated with immune changes suggesting development of tolerance. However, causation has not been tested using a double blind randomized controlled trial (RCT). We aimed to compare clinical and immunological outcomes after baked egg (BE) consumption in young BE tolerant egg allergic children. METHODS: In a double blind RCT, BE tolerant egg allergic children consumed 10 g BE (1.3 g protein) 2 to 3 times per week for 6 months (n = 21 intervention group) or similar egg free baked goods (n = 22 control group) while maintaining an otherwise egg free diet...
2017: World Allergy Organization Journal
https://www.readbyqxmd.com/read/28647450/central-administration-of-ghrelin-induces-conditioned-avoidance-in-rodents
#13
Erik Schéle, Christopher Cook, Marie Le May, Tina Bake, Simon M Luckman, Suzanne L Dickson
Feelings of hunger carry a negative-valence (emotion) signal that appears to be conveyed through agouti-related peptide (AgRP) neurons in the hypothalamic arcuate nucleus. The circulating hunger hormone, ghrelin, activates these neurons although it remains unclear whether it also carries a negative-valence signal. Given that ghrelin also activates pathways in the midbrain that are important for reward, it remains possible that ghrelin could act as a positive reinforcer and hence, carry a positive-valence signal...
June 21, 2017: European Neuropsychopharmacology: the Journal of the European College of Neuropsychopharmacology
https://www.readbyqxmd.com/read/28647435/dietary-habits-in-parkinson-s-disease-adherence-to-mediterranean-diet
#14
Erica Cassani, Michela Barichella, Valentina Ferri, Giovanna Pinelli, Laura Iorio, Carlotta Bolliri, Serena Caronni, Samanta A Faierman, Antonia Mottolese, Chiara Pusani, Fatemeh Monajemi, Marianna Pasqua, Alessandro Lubisco, Emanuele Cereda, Gianni Pezzoli
INTRODUCTION: Our objective is to describe the dietary habits, food preferences and adherence to Mediterranean diet (MeDi) of a large sample of Italian Parkinson's Disease (PD) patients compared to a group of controls. METHODS: Dietary habits of 600 PD patients from throughout Italy and 600 controls matched by gender, age, education, physical activity level and geographical residence, were collected using the ON-GP Food Frequency Questionnaire. Then, we compared patients by disease duration and the presence of swallowing disturbances...
June 15, 2017: Parkinsonism & related Disorders
https://www.readbyqxmd.com/read/28629134/fabrication-of-circuits-on-flexible-substrates-using-conductive-su-8-for-sensing-applications
#15
Carlos D Gerardo, Edmond Cretu, Robert Rohling
This article describes a new low-cost rapid microfabrication technology for high-density interconnects and passive devices on flexible substrates for sensing applications. Silver nanoparticles with an average size of 80 nm were used to create a conductive SU-8 mixture with a concentration of wt 25%. The patterned structures after hard baking have a sheet resistance of 11.17 Ω /□. This conductive SU-8 was used to pattern planar inductors, capacitors and interconnection lines on flexible Kapton film. The conductive SU-8 structures were used as a seed layer for a subsequent electroplating process to increase the conductivity of the devices...
June 17, 2017: Sensors
https://www.readbyqxmd.com/read/28628838/validated-uplc-ms-ms-method-for-simultaneous-quantification-of-eight-saikosaponins-in-rat-plasma-application-to-a-comparative-pharmacokinetic-study-in-depression-rats-after-oral-administration-of-extracts-of-raw-and-vinegar-baked-bupleuri-radix
#16
Tianli Lei, Dandan Zhang, Kun Guo, Mingxiao Li, Chongning Lv, Jing Wang, Lingyun Jia, Jincai Lu
A sensitive and efficient UPLC-MS/MS method was developed and validated for simultaneous quantification of eight saikosaponins (SSa, SSb1, SSb2, SSb3, SSb4, SSc, SSd and SSf) in rat plasma. Furthermore, comparative pharmacokinetic profiles of these sakosaponins were investigated, following oral administration of extracts of raw and vinegar-baked Bupleuri Radix to depression rats. Biosamples were processed with liquid-liquid extraction technique using ethyl acetate. Chromatographic separation was accomplished on Waters BEH C18 UPLC column...
June 16, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28624092/study-on-the-effects-of-wheat-bran-incorporation-on-water-mobility-and-biopolymer-behavior-during-bread-making-and-storage-using-time-domain-1-h-nmr-relaxometry
#17
S Hemdane, P J Jacobs, G M Bosmans, J Verspreet, J A Delcour, C M Courtin
Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using (1)H NMR. Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact on freshly baked and stored bread properties was assessed. Compared to wheat flour control dough, bran incorporation resulted in a progressive immobilization of water during dough resting, which could be linked to changes in evolution of dough height during fermentation and oven rise...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28621435/reduction-of-acrylamide-content-in-bread-crust-by-starch-coating
#18
Jie Liu, Xiaojie Liu, Yong Man, Yawei Liu
BACKGROUND: A technique of starch coating to reduce acrylamide content in bread crust was put forward. Bread was prepared according to the conventional procedure and corn or potato starch coating was brushed on the surface of the fermented dough prior to baking. RESULTS: Corn starch coating caused a decrease in acrylamide of 66.7% and 77.1% for outer and inner crust, respectively. The according decrease caused by potato starch coating was 68.4% and 77.4%, respectively...
June 16, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28619923/quick-eruption-after-a-long-bake
#19
EDITORIAL
Brent Grocholski
No abstract text is available yet for this article.
June 16, 2017: Science
https://www.readbyqxmd.com/read/28616707/customer-characteristics-and-shopping-patterns-associated-with-healthy-and-unhealthy-purchases-at-small-and-non-traditional-food-stores
#20
Kathleen M Lenk, Caitlin E Caspi, Lisa Harnack, Melissa N Laska
Small and non-traditional food stores (e.g., corner stores) are often the most accessible source of food for residents of lower income urban neighborhoods in the U.S. Although healthy options are often limited at these stores, little is known about customers who purchase healthy, versus less healthy, foods/beverages in these venues. We conducted 661 customer intercept interviews at 105 stores (corner stores, gas marts, pharmacies, dollar stores) in Minneapolis/St. Paul, Minnesota, assessing all food and beverage items purchased...
June 14, 2017: Journal of Community Health
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