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https://www.readbyqxmd.com/read/28213023/inactivation-of-escherichia-coli-o157-h7-salmonella-typhimurium-and-listeria-monocytogenes-in-ready-to-bake-cookie-dough-by-gamma-and-electron-beam-irradiation
#1
Seul-Gi Jeong, Dong-Hyun Kang
This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28193578/a-food-based-approach-that-targets-interleukin-6-a-key-regulator-of-chronic-intestinal-inflammation-and-colon-carcinogenesis
#2
Abigail Sido, Sridhar Radhakrishnan, Sung Woo Kim, Elisabeth Eriksson, Frank Shen, Qunhua Li, Vadiraja Bhat, Lavanya Reddivari, Jairam K P Vanamala
Studies have shown a causal link between high-calorie diet (HCD) and colon cancer. However, molecular mechanisms are not fully elucidated. To understand etiology of HCD-induced colon carcinogenesis, we screened 10 pathways linked to elevated colonic cell proliferation and chronic inflammation in an HCD-consuming human-relevant pig model. We observed elevated colonic mucosal interleukin-6 (IL-6) expression in HCD-consuming pigs compared to standard diet controls (SD, P=.04), and IL-6 strongly correlated with Ki-67 proliferative index and zone, early biomarkers of colon cancer risk (r=0...
January 28, 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/28193403/thermal-inactivation-kinetics-of-%C3%AE-galactosidase-during-bread-baking
#3
Lu Zhang, Xiao Dong Chen, Remko M Boom, Maarten A I Schutyser
In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159383/baked-milk-tolerant-patient-is-there-any-special-feature
#4
C P G Barbosa, A P M Castro, G H Yonamine, A K F Gushken, C M L Beck, P R C Macedo, M B Dorna, C J N Santos, A C Pastorino, C M A Jacob
BACKGROUND: Determining whether patients with cow's milk allergy (CMA) can tolerate foods produced with baked milk could provide a better quality of life, a better prognosis, and an option for desensitization. OBJECTIVES: The aim of this study was to identify which patients over four years of age with persistent CMA could tolerate baked milk, to compare the clinical and laboratory characteristics of reactive and non-reactive groups and to describe their clinical evolution...
February 1, 2017: Allergologia et Immunopathologia
https://www.readbyqxmd.com/read/28159294/protease-inhibitors-in-various-flours-and-breads-effect-of-fermentation-baking-and-in-vitro-digestion-on-trypsin-and-chymotrypsin-inhibitory-activities
#5
Mine Kostekli, Sibel Karakaya
In this study trypsin (TIA) and chymotrypsin inhibitory (CIA) activities were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours. In addition, effects of fermentation, baking and in vitro digestion on TIA and CIA were studied. Whole wheat flour, dough, and bread did not show any TIA. Other flours displayed TIA. Contrary to, all flours, doughs, and breads exhibited CIA. Although TIA was not detected in the protein extracts obtained from wheat and rye mix breads, protein extract of rye mix flour exhibited TIA...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28145799/-it-takes-longer-but-when-it-hits-you-it-hits-you-videos-about-marijuana-edibles-on-youtube
#6
Melissa J Krauss, Shaina J Sowles, Haley E Stelzer-Monahan, Tatiana Bierut, Patricia A Cavazos-Rehg
BACKGROUND: Interest in marijuana edibles has increased as perceptions of harm from marijuana have decreased. Media and peer influences impact youth substance use, and YouTube is the most popular video-sharing website. No studies have examined the content and accessibility of YouTube videos related to marijuana edibles. OBJECTIVES: To describe the messages conveyed to viewers in YouTube videos about edibles and determine their accessibility to youth. METHODS: On June 12, 2015, we searched YouTube for videos about marijuana/cannabis/weed edibles...
February 1, 2017: Substance Use & Misuse
https://www.readbyqxmd.com/read/28140465/utilization-of-oleogels-as-a-replacement-for-solid-fat-in-aerated-baked-goods-physicochemical-rheological-and-tomographic-characterization
#7
Joo Young Kim, Jeongtaek Lim, JaeHwan Lee, Hong-Sik Hwang, Suyong Lee
Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure...
January 31, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28131859/systems-biology-of-robustness-and-flexibility-lactobacillus-buchneri-a-show-case
#8
REVIEW
Stefan Heinl, Reingard Grabherr
Lactobacillus buchneri is a lactic acid bacterium that naturally inhabits very different ecological niches and plays an ambivalent role in many food and feed fermentation processes, where it can act as useful starter or as spoilage organism. Due to its vicinity to important biotechnological processes like silage making, ethanol production, baking, fermenting vegetables or brewing, L. buchneri was subject of extensive research and is now a quite well studied microorganism. Recently, next generation 'OMICS'-methods were applied to investigate L...
January 25, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28125352/who-would-have-thought-the-story-of-a-food-engineer
#9
Daryl B Lund
Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and its constituents. With the complexity of food and food processing, one generally narrows his or her interests, and my primary interests were in the kinetics of reactions important in foods, thermal processing, deposition of unwanted materials from food onto heated surfaces (fouling), and microwave heat transfer in baking...
January 11, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28115768/wheat-water-chestnut-flour-blends-effect-of-baking-on-antioxidant-properties-of-cookies
#10
Musarat Shafi, Waqas N Baba, Farooq Ahmad Masoodi, Rafiya Bazaz
Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28111767/effect-of-shortening-replacement-with-oleogels-on-the-rheological-and-tomographic-characteristics-of-aerated-baked-goods
#11
Jeongtaek Lim, Sungmin Jeong, JaeHwan Lee, Sungkwon Park, Jonggil Lee, Suyong Lee
BACKGROUND: A great deal of effort has been made to reduce the use of shortening due to a high level of saturated fats as well as the presence of trans fats. Grape seed oil high in unsaturated fats was structured with candelilla wax to form solid-like oleogels that were utilized as a shortening replacer in aerated baked goods, specifically muffins. RESULTS: Muffin batters with greater amounts of oleogels exhibited lower viscosity, greater shear-thinning behavior, and less elastic nature...
January 23, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28095929/the-provision-of-healthy-food-in-a-school-tuck-shop-does-it-influence-primary-school-students-perceptions-attitudes-and-behaviours-towards-healthy-eating
#12
Francette Bekker, Maritha Marais, Nelene Koen
OBJECTIVE: To investigate students' tuck shop buying behaviour, choices of lunchbox items and healthy eating perceptions and attitudes at a school with a nutritionally regulated tuck shop and a school with a conventional tuck shop. DESIGN: Mixed-methods research comprising a cross-sectional survey and focus groups. SETTING: Bloemfontein, South Africa. SUBJECTS: Randomly selected grade 2 to 7 students from a school with a nutritionally regulated tuck shop (school A; n 116) and a school with a conventional tuck shop (school B; n 141) completed a self-administered questionnaire about perceptions, attitudes, buying behaviours and lunchbox content...
January 18, 2017: Public Health Nutrition
https://www.readbyqxmd.com/read/28089478/the-clinical-course-of-minimal-change-nephrotic-syndrome-with-onset-in-adulthood-or-late-adolescence-a-case-series
#13
Rutger J Maas, Jeroen K Deegens, Johan R Beukhof, Louis J Reichert, Marc A Ten Dam, Jaap J Beutler, A Warmold L van den Wall Bake, Pieter L Rensma, Constantijn J Konings, Daniel A Geerse, Geert W Feith, Willi H Van Kuijk, Jack F Wetzels
BACKGROUND: Few studies have examined the treatment and outcome of adult-onset minimal change nephrotic syndrome (MCNS). We retrospectively studied 125 patients who had MCNS with onset in either adulthood or late adolescence. Presenting characteristics, duration of initial treatment and response to treatment, relapse patterns, complications, and long-term outcome were studied. STUDY DESIGN: Case series. SETTING & PARTICIPANTS: Patients with new-onset nephrotic syndrome 16 years or older and a histologic diagnosis of MCNS in 1985 to 2011 were identified from pathology records of 10 participating centers...
January 12, 2017: American Journal of Kidney Diseases: the Official Journal of the National Kidney Foundation
https://www.readbyqxmd.com/read/28071024/effect-of-barley-%C3%AE-glucan-addition-as-a-fat-replacer-on-muffin-quality
#14
Sylwia Onacik-Gür, Anna Żbikowska, Ewa Kapler, Hanna Kowalska
BACKGROUND: The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. METHODS: Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%)...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28043835/mitigation-of-enniatins-in-edible-fish-tissues-by-thermal-processes-and-identification-of-degradation-products
#15
J Tolosa, G Font, J Mañes, E Ferrer
Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry...
December 31, 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28035145/the-effect-of-different-emulsifiers-on-the-eggless-cake-properties-containing-wpc
#16
Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28026708/beverages-and-snacks-available-in-vending-machines-from-a-subset-of-ontario-secondary-schools-do-offerings-align-with-provincial-nutrition-standards
#17
Taryn Orava, Steve Manske, Rhona Hanning
OBJECTIVES: As part of an evaluation of Ontario's School Food and Beverage Policy (P/PM 150) in a populous Ontario region, this research aimed to: 1) identify, describe and categorize beverages and snacks available for purchase in secondary school vending machines according to P/PM 150 standards; and 2) compare the number and percentage of beverages and snacks within P/PM 150 categories (Sell Most, Sell Less, Not Permitted) from Time I (2012/2013) to Time II (2014). METHODS: Representatives from consenting secondary schools assisted researchers in completing a Food Environmental Scan checklist in Times I and II...
December 27, 2016: Canadian Journal of Public Health. Revue Canadienne de Santé Publique
https://www.readbyqxmd.com/read/28018844/wheat-quality-improvement-at-cimmyt-and-the-use-of-genomic-selection-on-it
#18
REVIEW
Carlos Guzman, Roberto Javier Peña, Ravi Singh, Enrique Autrique, Susanne Dreisigacker, Jose Crossa, Jessica Rutkoski, Jesse Poland, Sarah Battenfield
The International Center for Maize and Wheat Improvement (CIMMYT) leads the Global Wheat Program, whose main objective is to increase the productivity of wheat cropping systems to reduce poverty in developing countries. The priorities of the program are high grain yield, disease resistance, tolerance to abiotic stresses (drought and heat), and desirable quality. The Wheat Chemistry and Quality Laboratory has been continuously evolving to be able to analyze the largest number of samples possible, in the shortest time, at lowest cost, in order to deliver data on diverse quality traits on time to the breeders for making selections for advancement in the breeding pipeline...
December 2016: Applied & Translational Genomics
https://www.readbyqxmd.com/read/28005529/a-cooking-intervention-to-increase-vegetable-consumption-by-parents-with-children-enrolled-in-an-early-head-start-home-visiting-program-a-pilot-study-in-portland-oregon-2013-2014
#19
Betty T Izumi, Cara L Eckhardt, Dara P Wilson, Jennifer Cahill
INTRODUCTION: Cooking interventions may improve diet quality. Most cooking interventions are delivered in group settings. Home visiting programs may be an appropriate mechanism for delivering such interventions to low-income families with young children. We conducted a pilot study to test the feasibility of using a cooking intervention delivered by home visitors to improve attitudes and behaviors related to vegetable consumption by low-income parents with children enrolled in a home visiting program...
December 22, 2016: Preventing Chronic Disease
https://www.readbyqxmd.com/read/27998197/saturated-and-trans-fatty-acids-content-in-unpackaged-traditional-bakery-products-in-santa-fe-city-argentina-nutrition-labeling-relevance
#20
Emilse Negro, Marcela Aída González, Claudio Adrián Bernal, María Rosa Williner
Studies have reported the relationship between the excessive intake of saturated fatty acids (SFA) and trans fatty acids (t-FA) and an increased risk of cardiovascular disease. Since 2006, the MERCOSUR countries require that the mandatory nutrition labeling should include information not only about the content of SFA but also about the content of t-FA. This does not apply to fractionated products at the point of retail, such as bakery products. This paper aimed to determine the total fat content and the fatty acid profile in unpackaged traditional bakery products (breads, biscuits and pastries) in Santa Fe, Argentina...
December 20, 2016: International Journal of Food Sciences and Nutrition
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