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Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day...
December 2017: Food Technology and Biotechnology
Sara Nejatinamini, Catherine Kubrak, Mirey Álvarez-Camacho, Vickie E Baracos, Sunita Ghosh, Wendy V Wismer, Vera C Mazurak
This study assessed dietary and micronutrient intakes of head and neck cancer (HNC) patients at key points in the disease trajectory and evaluated the contribution of oral nutritional supplements (ONS) to micronutrient intake. HNC patients (n = 114) completed a three-day dietary record and a tool to assess Nutrition Impact Scores (NIS) at baseline, post-treatment, and follow-up. Foods were classified into food categories. Micronutrient, protein, and energy intakes were compared to European Society for Parenteral and Enteral Nutrition guidelines for cancer patients...
March 13, 2018: Nutrition and Cancer
Chaliga Chiarathanakrit, Sa-Ad Riyajan, Kaewta Kaewtatip
In this work modified fish scale waste (FS) was used as a filler in order to improve the properties of starch foam prepared by a baking process. The FS was modified under two calcination conditions: at 500 °C for 5 h and at 700 °C for 3 h. The FS powder calcined at 700 °C for 3 h (FS700-3) had higher Ca content and lower protein content and was the filler chosen for experimental study of the effects of its addition on the properties of the starch foam. The addition of FS700-3 to the starch foam produced a more expanded structure due to FS700-3 efficiently supported the growth of existing cells during nucleation and bubble growth...
May 15, 2018: Carbohydrate Polymers
R G M van der Sman, S Renzetti
We review the functionality of sucrose during the manufacture of biscuits from the perspective of sugar replacement. Besides to providing sweetness, sucrose has important functionalities concerning structure and texture formation. These functionalities also need to be mimicked in reformulated biscuits. First, we review the hypotheses concerning the development of structure and texture of biscuits during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology...
March 9, 2018: Critical Reviews in Food Science and Nutrition
M Cecilia Berin, Alexander Grishin, Madhan Masilamani, Donald Y Leung, Scott H Sicherer, Stacie M Jones, A Wesley Burks, Alice K Henning, Peter Dawson, Joanna Grabowska, Charuta Agashe, Wendy F Davidson, Robert A Wood, Hugh A Sampson
BACKGROUND: Egg allergy is phenotypically heterogeneous. A subset of egg allergic individuals can tolerate egg in an extensively heated form. Inclusion of baked-egg (BE) into their diet accelerates resolution of egg allergy. Conversely, BE reactivity is associated with persistent disease. The immune basis of this clinical heterogeneity is unknown. OBJECTIVES: To study egg-specific antibody, basophil, and T cell responses in children with reactivity or tolerance to BE...
March 5, 2018: Journal of Allergy and Clinical Immunology
Julia Upton, Anna Nowak-Wegrzyn
Baked milk (BM) and baked egg (BE) diets are increasingly used in the management of milk and egg allergy, rather than avoidance. Children with tolerance versus reactivity to BM and BE may have smaller skin prick test and lower specific IgE, and BM-tolerant children have less basophil reactivity and more peripheral T regulatory cells. However, most milk- and egg-allergic children tolerate BM and BE and an individual's reactivity is unpredictable. Non-reactivity is due to conformational changes in the allergens...
March 8, 2018: Clinical Reviews in Allergy & Immunology
Adriana Skendi, Panagiota Mouselemidou, Maria Papageorgiou, Efthimios Papastergiadis
Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice breads in terms of colour (brown hue was enhanced) and were also nutritionally improved in terms of total phenolics. The specific volume of breads significantly decreased with increasing acorn addition while crumb hardness was also increased. SEM images confirmed that the decrease in the ΔH values at low water level (65%) was due to less swelling of starch as observed from large starch granule remnants present after baking...
July 1, 2018: Food Chemistry
Shantel A Martinez, Jayfred Godoy, Meng Huang, Zhiwu Zhang, Arron H Carter, Kimberly A Garland Campbell, Camille M Steber
Preharvest sprouting (PHS), the germination of grain on the mother plant under cool and wet conditions, is a recurring problem for wheat farmers worldwide. α-amylase enzyme produced during PHS degrades starch resulting in baked good with poor end-use quality. The Hagberg-Perten Falling Number (FN) test is used to measure this problem in the wheat industry, and determines how much a farmer's wheat is discounted for PHS damage. PHS tolerance is associated with higher grain dormancy. Thus, breeding programs use germination-based assays such as the spike-wetting test to measure PHS susceptibility...
2018: Frontiers in Plant Science
Barbara Polese, Emanuele Nicolai, Daniela Genovese, Viviana Verlezza, Carmine N La Sala, Marco Aiello, Marianna Inglese, Mariarosaria Incoronato, Giovanni Sarnelli, Tiziana De Rosa, Alfio Schiatti, Francesco Mondelli, Danilo Ercolini, Rosario Cuomo
Background: Europeans consume large quantities of bakery products, although these are known as one of the food categories that potentially leads to postprandial symptoms (such as fullness and bloating). Objective: The aim of this study was to evaluate the effects of sourdough baked goods on gastric emptying and gastrointestinal fermentation and symptoms in healthy people. Methods: In a double-blind, randomized crossover study, 2 sourdough croissants (SCs) or 2 brewer's yeast croissants (BCs) were served as single meals to 17 healthy adults [9 women; age range: 18-40 y; body mass index range (in kg/m2): 18-24]...
February 1, 2018: Journal of Nutrition
Hongrui Jiang, Navam S Hettiararchchy, Ronny Horax
Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7%, were produced. The effect of varying baking powder (1.5-2.5%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology...
March 2018: Journal of Food Science and Technology
S Longoria-García, M A Cruz-Hernández, M I M Flores-Verástegui, J C Contreras-Esquivel, J C Montañez-Sáenz, R E Belmares-Cerda
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them...
March 2018: Journal of Food Science and Technology
Sihui Liang, Hanh Lan Tran, Lilian Were
Lowering of greening formed from oxidized chlorogenic acid (CGA) and amino groups, and favoured at alkaline pH, was investigated using acidic ingredients (sour cream, buttermilk, yoghurt, and honey) in sunflower butter cookies. Cookies with maple syrup added were used as a positive control. Changes in greening intensity, greening reactants (total phenols, CGA, protein), antioxidant capacity, tryptophan and Schiff base fluorescence were measured. Percentage greening, pH and aw of cookies followed the same order: maple syrup > sour cream ≥ buttermilk > yoghurt > honey...
June 30, 2018: Food Chemistry
Haoran Huang, Guangying Zhao, Wenchao Dou
Here we innovate a portable and quantitative immunochromatographic assay (ICA) with a personal glucose meter (PGM) as readout for the detection of Escherichia coli O157:H7 (E. coli O157:H7). The carboxyl group coated Fe3 O4 nanoparticles (MNPs) were synthesized by a one pot method and used as carriers of invertase and monoclonal antibody against E. coli O157:H7. Initially, the invertase and antibody double functionalized MNPs (Invertase-MNPs-IgG) conjugates were prepared and used as label probe in this assay system...
February 15, 2018: Biosensors & Bioelectronics
Emma Mani López, Georgina P Valle Vargas, Enrique Palou, Aurelio López Malo
The antimicrobial activity of lemongrass ( Cymbopogon citratus) essential oil (EO) in the vapor phase on the growth of Penicillium expansum inoculated on bread was evaluated, followed by a sensory evaluation of the bread's attributes after EO exposure. The lemongrass EO was extracted from dry leaves of lemongrass by microwave-assisted steam distillation. The chemical composition of the lemongrass EO was determined using a gas chromatograph coupled to a mass spectrometer. The refractive index and specific gravity of the EO were also determined...
February 23, 2018: Journal of Food Protection
Linn A Vikøren, Aslaug Drotningsvik, Angela Mwakimonga, Sabine Leh, Gunnar Mellgren, Oddrun A Gudbrandsen
Hypertension is the leading risk factor for cardiovascular and chronic renal diseases, affecting more than 1 billion people. Fish intake is inversely correlated with the prevalence of hypertension in several, but not all, studies, and intake of fish oil and fish proteins has shown promising potential to delay development of high blood pressure in rats. The effects of baked and raw salmon fillet intake on blood pressure and renal function were investigated in obese Zucker fa/fa rats, which spontaneously develop hypertension with proteinuria and renal failure...
February 2, 2018: Journal of the American Society of Hypertension: JASH
Mahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, Asgar Farahnaky
Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy costumers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0, 25, 50, 75 and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical...
February 20, 2018: Journal of Texture Studies
Gianluca Picariello, Luigia Di Stasio, Gianfranco Mamone, Giuseppe Iacomino, Antonella Venezia, Nunzia Iannaccone, Pasquale Ferranti, Raffaele Coppola, Francesco Addeo
Enzymatic dough improvers (DIs) are increasingly used as baking co-adjuvants. Herein, an array of techniques, including Western blotting, PCR, electrophoresis-based and shotgun proteomics, was addressed to identify the enzymes in six commercial DI preparations. In particular, this work sought to exclude the possible undeclared use of amylolytic enzymes from porcine (or other animal origin) pancreas in DIs. PCR-amplified mitochondrial cytochrome b (mt cyt b) gene region and porcine pancreatic α-amylase were the targets of DNA-based and protein methods, respectively, both assuring a limit of detection lower than 0...
March 2018: Food Research International
Y D Han, S M Zhang, H Y Jing, J Wei, F H Bu, L Zhao, X Q Lv, L Y Xu
With the aim of developing highly conductive ink for flexible electronics on heat-sensitive substrates, Ag nanospheres and nanoplates were mixed to synthesize hybrid inks. Five kinds of hybrid ink and two types of pure ink were written to square shape on Epson photo paper using rollerball pens, and sintered at a low temperature (100 °C). The microstructure, electrical resistivity, surface porosity, hardness and flexibility of silver patterns were systematically investigated and compared. It was observed that the optimal mixing ratio of nanospheres and nanoplates was 1:1, which equipped the directly written pattern with excellent electrical and mechanical properties...
February 12, 2018: Nanotechnology
Joan H Dunlop, Corinne A Keet, Kim Mudd, Robert A Wood
BACKGROUND: Clinical trials of baked milk (BM) introduction have demonstrated accelerated resolution of milk allergy. OBJECTIVE: Long-term data regarding real world introduction of BM is lacking. We sought to characterize our experience of BM introduction. METHODS: We performed a retrospective chart review of consecutive BM oral food challenges performed in our clinic from 2009 - 2014, with a minimum follow-up of 24 months. RESULTS: Of the 206 patients challenged, 99 (48%) passed and 187 were sent home with detailed instructions to incorporate BM into their diets...
February 2, 2018: Journal of Allergy and Clinical Immunology in Practice
Reza Amiri, Shahryar Sasani, Saeid Jalali-Honarmand, Ali Rasaei, Behnaz Seifolahpour, Sohbat Bahraminejad
Genetic variation among 78 irrigated bread wheat genotypes was studied for their nutritional value and baking quality traits as well as some agronomic traits. The experiment was conducted in a randomized complete block design with three replicates under normal and terminal drought stress conditions in Kermanshah, Iran during 2012-2013 cropping season. The results of combined ANOVA indicated highly significant genotypic differences for all traits. All studied traits except grain yield, hectoliter weight and grain fiber content were significantly affected by genotype × environment interaction...
February 2018: Physiology and Molecular Biology of Plants: An International Journal of Functional Plant Biology
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