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https://www.readbyqxmd.com/read/28445412/assessing-the-efficacy-of-first-aid-measures-in-physalia-sp-envenomation-using-solution-and-blood-agarose-based-models
#1
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
#2
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
#3
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
#4
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
#5
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
https://www.readbyqxmd.com/read/28418171/formation-of-oxysterols-during-thermal-processing-and-frozen-storage-of-cooked-minced-meat
#6
Monika Sabolová, Barbora Pohořelá, Jakub Fišnar, Lenka Kouřimská, Diana Chrpová, Jan Pánek
BACKGROUND: Cholesterol is susceptible to oxidation and formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was studied in meatloaves prepared under different baking regimes with increased temperature or prolonged time. The effect of frozen storage and marjoram addition on the level of oxysterols was studied as well. RESULTS: The effect of baking regime on the content and distribution of oxysterols was found...
April 18, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28412648/content-decline-of-serca-inhibitors-saikosaponin-a-and-d-attenuates-cardiotoxicity-and-hepatotoxicity-of-vinegar-baked-radix-bupleuri
#7
Shifeng Wang, Yuxin Zhang, Qiao Zhang, Sha Peng, Chen Shen, Yangyang Yu, Minyu Zhang, Wei Yang, Qinghua Wu, Yanling Zhang, Shiyou Li, Yanjiang Qiao
Improper usage of unprocessed Radix bupleuri root (chaihu) may cause cardiotoxicity and liver injury. Baking herb with vinegar is believed to attenuate the adverse responses. However, the chemical and molecular basis involved remained unclear. To this end, we investigated the in vitro toxicity of saikosaponin a, c, d, and their hydrolysates saikosaponin b1 and b2. Results showed that SSa and SSd possessed higher affinity with sarcoplasmic/endoplasmic reticulum calcium ATPase (SERCA) by molecular docking, and exhibited stronger toxic responses on cardiomyocytes and hepatocytes than the other three saikosaponins in equivalent concentrations...
April 4, 2017: Environmental Toxicology and Pharmacology
https://www.readbyqxmd.com/read/28407894/acrylamide-and-5-hydroxymethylfurfural-formation-during-biscuit-baking-part-ii-effect-of-the-ratio-of-reducing-sugars-and-asparagine
#8
Ha T Nguyen, H J Ine van der Fels-Klerx, M A J S van Boekel
This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28399637/effects-of-cellulose-fiber-with-different-fiber-length-on-rheological-properties-of-wheat-dough-and-quality-of-baked-rolls
#9
Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, Lenka Tomášiková
Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28398625/novel-creation-of-a-rum-flavor-lexicon-through-the-use-of-web-based-material
#10
Chelsea M Ickes, Soo-Yeun Lee, Keith R Cadwallader
Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner...
April 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28395922/correction-correction-to-clinical-policy-for-well-appearing-infants-and-children-younger-than-2-years-of-age-presenting-to-the-emergency-department-with-fever-annals-of-emergency-medicine-67-2016-625-639-e13
#11
Sharon E Mace, Seth R Gemme, Jonathan H Valente, Barnet Eskin, Katherine Bakes, Deena Brecher, Michael D Brown
Due to a miscommunication during the process of transferring this manuscript from our editorial team to Production, the Members of the American College of Emergency Physicians Clinical Policies Committee (Oversight Committee) were not properly indexed in PubMed. This has now been corrected online. The publisher would like to apologize for any inconvenience caused.
April 7, 2017: Annals of Emergency Medicine
https://www.readbyqxmd.com/read/28395827/inhibitory-mechanism-of-quercetin-against-the-formation-of-5-hydroxymethyl-2-furaldehyde-in-buckwheat-flour-bread-by-ultra-performance-liquid-chromatography-coupled-with-high-resolution-tandem-mass-spectrometry
#12
Yinan Zhang, Xiaoning An
Ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry (UPLC-HRMS/MS) was employed to investigate the inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) in buckwheat flour bread. The HMF and HMF precursors (3,4-dideoxyglucosone-3-ene (3,4-DGE), 3-deoxyglucosone (3-DG), or fructofuranosyl cation dehydration products (FCDPs)) adducts of quercetin were detected in buckwheat flour bread, with the trapping of these compounds by quercetin to form corresponding adducts with HMF or its precursors in 1:1, 1:2, 1:3, and 1:4 ratios (where "1" refers to quercetin in all cases)...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28393519/effect-of-bread-crumb-and-crust-structure-on-the-in-vivo-release-of-volatiles-and-the-dynamics-of-aroma-perception
#13
Solenne Jourdren, Marine Masson, Anne Saint-Eve, Maud Panouillé, David Blumenthal, Pascal Lejeune, Isabelle Déléris, Isabelle Souchon
This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n = 6) or produced in the laboratory via par baking (n = 3). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i...
April 14, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28392487/variation-on-the-dopamine-d2-receptor-gene-drd2-is-associated-with-basal-ganglia-to-frontal-structural-connectivity
#14
Sebastian Markett, Marcel A de Reus, Martin Reuter, Christian Montag, Bernd Weber, Jan-Christoph Schoene-Bake, Martijn P van den Heuvel
Dopaminergic neurotransmission in the mesocortical system is crucial for higher order cognition. Common variation on the dopamine D2 receptor (DRD2) gene has been linked to individual differences in dopaminergic signaling and was also repeatedly associated to cognitive markers. The relationship between dopaminergic genetic variants and neurostructural properties of the mesocortical system, however, has received little attention so far. Recently, the direction of a dopaminergic manipulation was predicted from the integrity of fiber tracts between subcortical areas and the frontal lobes...
April 7, 2017: NeuroImage
https://www.readbyqxmd.com/read/28392166/legume-consumption-is-inversely-associated-with-type-2-diabetes-incidence-in-adults-a-prospective-assessment-from-the-predimed-study
#15
Nerea Becerra-Tomás, Andrés Díaz-López, Núria Rosique-Esteban, Emilio Ros, Pilar Buil-Cosiales, Dolores Corella, Ramon Estruch, Montserrat Fitó, Lluís Serra-Majem, Fernando Arós, Rosa Maria Lamuela-Raventós, Miquel Fiol, José Manuel Santos-Lozano, Javier Díez-Espino, Olga Portoles, Jordi Salas-Salvadó
BACKGROUND & AIMS: Legumes, a low-energy, nutrient-dense and low glycemic index food, have shown beneficial effects on glycemic control and adiposity. As such, legumes are widely recommended in diabetic diets, even though there is little evidence that their consumption protects against type 2 diabetes. Therefore the aim of the present study was to examine the associations between consumption of total legumes and specific subtypes, and type 2 diabetes risk. We also investigated the effect of theoretically substituting legumes for other protein- or carbohydrate-rich foods...
March 24, 2017: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/28384512/novel-substrates-for-the-automated-and-manual-assay-of-endo-1-4-%C3%AE-xylanase
#16
David Mangan, Claudio Cornaggia, Agnija Liadova, Niall McCormack, Ruth Ivory, Vincent A McKie, Aaron Ormerod, Barry V McCleary
endo-1,4-β-Xylanase (EC 3.2.1.8) is employed across a broad range of industries including animal feed, brewing, baking, biofuels, detergents and pulp (paper). Despite its importance, a rapid, reliable, reproducible, automatable assay for this enzyme that is based on the use of a chemically defined substrate has not been described to date. Reported herein is a new enzyme coupled assay procedure, termed the XylX6 assay, that employs a novel substrate, namely 4,6-O-(3-ketobutylidene)-4-nitrophenyl-β-4(5)-O-glucosyl-xylopentaoside...
March 4, 2017: Carbohydrate Research
https://www.readbyqxmd.com/read/28383504/starch-characteristics-linked-to-gluten-free-products
#17
REVIEW
Stefan W Horstmann, Kieran M Lynch, Elke K Arendt
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient...
April 6, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28382032/production-of-chimeric-acidic-%C3%AE-amylase-by-the-recombinant-pichia-pastoris-and-its-applications
#18
Deepak Parashar, Tulasi Satyanarayana
Recombinant chimeric α-amylase (Ba-Gt-amy) has been produced extracellularly in Pichia pastoris under AOX promoter. Clones of P. pastoris with multiple gene copies have been generated by multiple transformations and post-transformational vector amplification, which led to 10.7-fold enhancement in α-amylase titre as compared to a clone with a copy of the gene. The recombinant P. pastoris integrated eight copies of Ba-Gt-amy in the genome of P. pastoris, as revealed by real time PCR data analysis. Heterologous protein expression as well as mRNA level of Ba-Gt-amy was higher in multi-copy clone than that with single copy...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28373683/sourdough-authentication-quantitative-pcr-to-detect-the-lactic-acid-bacterial-microbiota-in-breads
#19
Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen, Marco Gobbetti
No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reached at the end of fermentation, and be indirectly detectable in baked breads. A Quantitative PCR (qPCR) method was developed to discriminate between breads made with and without sourdoughs. Universal primers targeting an approximately 178-bp fragment of the 16S rRNA-encoding gene of lactic acid bacteria were designed, covering the known diversity of sourdough lactic acid bacteria and excluding commonly encountered flour bacterial contaminants...
April 3, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28372466/structural-changes-in-biscuits-made-with-cellulose-emulsions-as-fat-replacers
#20
Teresa Sanz, Amparo Quiles, Ana Salvador, Isabel Hernando
Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eliminated. The aim of this study is to increase understanding of the functionality of different cellulose ether emulsions used as fat replacers in biscuits. For this purpose, three emulsions with different cellulose ethers were designed: hydroxypropyl methylcellulose, methylcellulose and methylcellulose with greater methoxyl substitution (MCH)...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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