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Anna Winiarska-Mieczan, Edyta Kowalczuk-Vasilev, Katarzyna Kwiatkowska, Małgorzata Kwiecień, Ewa Baranowska-Wójcik, Bożena Kiczorowska, Renata Klebaniuk, Wioletta Samolińska
This paper aims to verify whether cereal products are a good source of Cu, Mn, Fe, and Zn in the diets of Poles. The study material comprised of 445 cereal products including baked goods, breakfast cereals and groats, pasta, and rice. Products that required culinary treatment (pasta, groats, rice) were boiled in drinking quality water as recommended by the producer. The content of Cu, Mn, Fe, and Zn was determined by using the FAAS method. The average content of microelements in the analyzed products can be represented as Fe (17...
May 18, 2018: Biological Trace Element Research
Eliza Gruczyńska, Dorota Kowalska, Mariola Kozłowska, Ewa Majewska, Katarzyna Tarnowska
Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter...
2018: Roczniki Państwowego Zakładu Higieny
Noureddin Soltanian, Mohsen Janghorbani
Background: To compare the effects of baked flaxseed versus those who received a placebo on constipation symptom scores, weight, glycemic and lipid control in constipated patients with type 2 diabetes (T2D). Methods: In a single-blinded, randomized controlled trial, 53 constipated patients with T2D with body mass index (BMI) 20.5-48.9 kg/m2 received either 10 g of flaxseed pre-mixed in cookies twice per day or placebo cookies for 12 weeks. The constipation symptom scores, BMI, fasting plasma glucose (FPG), glycosylated hemoglobin (HbA1c), and lipid profile were determined at the beginning and end of 4, 8, and 12-week period...
2018: Nutrition & Metabolism
Rachel de Boer, Ruth Chalmers
It is has been suggested that the prevalence of food allergy has increased over the last few decades with estimates now suggesting between 3.9-8% of children are food allergic (Kattan, 2016). Studies also suggest that rates of food allergy resolution are slowing, meaning more children are remaining allergic for longer (Sicherer et al, 2014). The mainstay of food allergy management is dietary exclusion of known food allergen/s. Exclusion diets are frequently difficult for patients and their families to manage and the literature highlights that they impact negatively on quality of life (Valentine et al, 2011) ...
May 14, 2018: Current Pediatric Reviews
M Ozturk, S Govindasamy-Lucey, J J Jaeggi, M E Johnson, J A Lucey
We proposed that the performance and sensory properties of reduced-Na, low-moisture, part-skim (LMPS) Mozzarella cheese could be extended by the application of high hydrostatic pressure (HHP) to cheese postmanufacture and thereby decrease microbial and enzymatic activity. Fermentation-produced camel chymosin was also used as a coagulant to help reduce proteolysis during storage. Average composition of the LMPS Mozzarella cheeses was 48.6 ± 0.6% moisture, 22.5 ± 0.4% fat, 24.5 ± 0.6% protein, and 1.0 ± 0...
May 9, 2018: Journal of Dairy Science
Christoph Gallistl, Jannik Sprengel, Walter Vetter
Fat obtained by wipe tests on the inner surface of 21 baking ovens from Stuttgart (Germany) were analyzed for halogenated flame retardants (HFRs), namely polybrominated diphenyl ethers (PBDEs), decabromodiphenyl ethane (DBDPE), dechlorane plus (DP), short- and medium-chain chlorinated paraffins (SCCPs, MCCPs), as well as polychlorinated biphenyls (PCBs). In ~50% of the samples chlorinated paraffins (CPs) were present in the mg/g fat range, i.e. three to four orders of magnitude higher concentrated than the sum of all other target compounds...
February 15, 2018: Science of the Total Environment
Marko Verce, Luc De Vuyst, Stefan Weckx
Lactobacillus fermentum is a species of lactic acid bacteria that is frequently found in sourdough, a fermented flour-water mixture used in the production of bread and other baked goods. Here, we present the complete genome sequence of L. fermentum IMDO 130101, a candidate sourdough starter culture strain isolated from a backslopped rye sourdough.
May 10, 2018: Genome Announcements
Linda Brütsch, Liliane Tribolet, Stéphane Isabettini, Patrick Soltermann, Andreas Baumann, Erich J Windhab
Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods. Extensive research has been targeted towards recipe optimization, widely neglecting the tailoring potential of process-induced structuring of gluten-free raw materials. Herein, we address this shortcoming by demonstrating the potential of rubbery milling for the generation of structure and techno-functionality in breads obtained from a variety of rice flour types...
May 10, 2018: Food & Function
Graziana Difonzo, Antonella Pasqualone, Roccangelo Silletti, Lucrezia Cosmai, Carmine Summo, Vito M Paradiso, Francesco Caponio
Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves...
June 2018: Food Research International
Jan Mei Soon
Food allergen labelling is mandatory and regulated whilst precautionary allergen labelling (PAL) remains voluntary in most countries. It is the aim of this study to identify the food allergens declared in food products sold in a developing country and to what extent food allergens and PAL are emphasised in the products. A total of 505 food and beverages (snacks, baked goods, confectionary, baby food, condiments & jams, beverages, powder & paste, instant food, chilled & frozen food and canned food) were evaluated in Malaysia...
June 2018: Food Research International
Margarita Kurochkina, Elena Konshina, Aleksandr Oseev, Soeren Hirsch
Background: The luminescence amplification of semiconductor quantum dots (QD) in the presence of self-assembled gold nanoparticles (Au NPs) is one of way for creating biosensors with highly efficient transduction. Aims: The objective of this study was to fabricate the hybrid structures based on semiconductor CdSe/ZnS QDs and Au NP arrays and to use them as biosensors of protein. Methods: In this paper, the hybrid structures based on CdSe/ZnS QDs and Au NP arrays were fabricated using spin coating processes...
2018: Nanotechnology, Science and Applications
Jee-Hyun Yoon, Jung-Hoon Kim, Seong-Sik Ham, Bu-Yeon Gang, Seung-Ho Lee, Goya Choi, Young-Sik Kim, Guemsan Lee, Young-Sung Ju
Background: Boswellia carteri Bridw. is being widely used for its anti-inflammatory properties, as well as for wound healing, antimicrobial, and immunomodulatory properties, and boswellic acids (BAs) are considered to be the main active constituents. Objectives: To investigate optimal conditions of stir-baking process for the resin of B. carteri with vinegar of using response surface methodology (RSM). Materials and Methods: The concentration of acetic acid, heating temperature, and heating time were set as influential factors, and the yields of chemical compounds were the response values which were optimally designed by a Box-Behnken design...
April 2018: Pharmacognosy Magazine
Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello
Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation...
April 24, 2018: International Journal of Food Microbiology
Bruno P Chumpitazi, Jongbin Lim, Ann R McMeans, Robert J Shulman, Bruce R Hamaker
We analyzed the fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) content of several foods potentially low in FODMAP which are commonly consumed by children. We determined that several processed foods (eg, gluten-free baked products) had unlabeled FODMAP content. Determining FODMAP content within foods distributed in the US may support educational and dietary interventions.
April 26, 2018: Journal of Pediatrics
Markus M Lerch
The European Pancreatic Club Lifetime Achievement award is a distinction awarded for research on the pancreas. It comes with the obligation to submit a review article to the society's journal, Pancreatology. Since the research topics of my group have recently been covered in reviews and book chapters I want to use this opportunity to appraise the stations of my clinical and research education, the projects that I pursued and abandoned, the lessons I have learned from them, and the women and men who influenced my training and development as a physician scientist...
April 21, 2018: Pancreatology: Official Journal of the International Association of Pancreatology (IAP) ... [et Al.]
Na Na Luo, Bake Batur
Based on daily data of 25 meteorological stations in North Xinjiang during 1961-2013, the FAO Penman Monteith equation and crop coefficient method were used to estimate water requirements as well as irrigation water demands of cotton during all growth stages. The results suggested that cotton water requirement in each growth period had been decreasing in the past 53 years. Besides, crop water demand declined most significantly at the blossing and boll forming stage, with change rate of -0.15 mm·a-1 . Furthermore, there were various multiscale cycle changes during the growth period...
October 2017: Ying Yong Sheng Tai Xue Bao, the Journal of Applied Ecology
Raquel Garzón, Isabel Hernando, Empar Llorca, Cristina M Rosell
BACKGROUND: Much research has been done to explain emulsifiers action during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light about the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs...
April 24, 2018: Journal of the Science of Food and Agriculture
Elena Diez-Sánchez, Empar Llorca, Amparo Quiles, Isabel Hernando
This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Aynur Gunenc, Lingyan Kong, Ryan J Elias, Gregory R Ziegler
The formation of high amylose corn starch (HACS)-alkylresorcinol (AR) inclusion complexes was demonstrated using HACS and a crude AR extract from rye bran, and was confirmed by complementary characterization techniques. Inclusion complex was extracted using hot 2-propanol/water (3:1), and thirteen different AR homologs were identified in the 2-propanol/water extract. However, this extraction regime was insufficient to remove all guests from the inclusion complexes, but did result in annealing of the V-type crystallinity, yielding an endotherm with higher onset and peak temperatures and dissociation enthalpy...
September 1, 2018: Food Chemistry
Jinok Kim, Gwangwe Yoo, Jin Park, Jin-Hong Park
We investigated the effect of an electric field-based post exposure bake (EF-PEB) process on photoacid diffusion and pattern formation. To investigate the control of photoacid diffusion experimentally, the EF-PEB processes was performed at various temperatures. Cross sectional images of various EF-PEB processed samples were obtained by scanning electron microscopy (SEM) after ion beam milling. In addition, we conducted a numerical analysis of photoacid distribution and diffusion with following Fick's second law and compared the experimental results with our theoretical model...
September 1, 2018: Journal of Nanoscience and Nanotechnology
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