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https://www.readbyqxmd.com/read/28811221/is-the-hype-around-the-reproductive-health-claims-of-maca-lepidium-meyenii-walp-justified
#1
REVIEW
Shruti Beharry, Michael Heinrich
ETHNOPHARMACOLOGICAL RELEVANCE: Maca - Lepidium meyenii Walp has been cultivated and used by Andean people for over 1,300 to 2000 years in Peru as food and medicine. Starting in the late 1990's it has developed into an important herbal medicine in China and is now cultivated there widely, too. AIM OF STUDY: This study aims to provide an insight into the emergence of maca on the global market as an alternative remedy to treat reproductive health related problems in both men and women and to critically assess these health claims...
August 12, 2017: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/28811114/determination-of-acrylamide-levels-in-potato-crisps-and-other-snacks-and-exposure-risk-assessment-through-a-margin-of-exposure-approach
#2
Francesco Esposito, Antonio Nardone, Evelina Fasano, Maria Triassi, Teresa Cirillo
Potato crisps, corn-based extruded snacks and other savoury snacks are very popular products especially among younger generations. These products could be a potential source of acrylamide (AA), a toxic compound which could develop during frying and baking processes. The purpose of this study was the assessment of the dietary intake to AA across six groups of consumers divided according to age through the consumption of potato crisps and other snacks, in order to eventually evaluate the margin of exposure (MOE) related to neurotoxic and carcinogenic critical endpoints...
August 12, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28806713/activity-groups-for-persons-with-dementia-personal-predictors-of-participation-engagement-and-mood
#3
Jiska Cohen-Mansfield
This study examined the relationship between personal characteristics and attendance, engagement, sleep, and mood outcomes of persons with dementia participating in group activities. The purpose of this study is to examine which persons with dementia benefit most from group interventions. Sixty-nine persons with dementia were observed by research and therapeutic recreation staff during 10 types of group activities (reading aloud with discussion, choral-singing, baking, creative storytelling, brain games, active games, exercise, reminiscence poetry, holiday newsletter, and holiday discussions) on multiple outcomes (attendance duration, sleep, engagement, active participation, attitude, and positive mood)...
July 25, 2017: Psychiatry Research
https://www.readbyqxmd.com/read/28805678/sodium-chloride-and-its-influence-on-the-aroma-profile-of-yeasted-bread
#4
Markus C E Belz, Claudia Axel, Jonathan Beauchamp, Emanuele Zannini, Elke K Arendt, Michael Czerny
The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combination with solvent-assisted flavour evaporation distillation. High-sensitivity proton-transfer-reaction mass spectrometry was used to detect and quantify 2-phenylethanol in the headspace of the bread dough during fermentation...
August 12, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28801145/body-image-dissatisfaction-and-dietary-patterns-according-to-nutritional-status-in-adolescents
#5
Rita de Cássia Ribeiro-Silva, Rosemeire Leovigildo Fiaccone, Maria Ester Pereira da Conceição-Machado, Ana Santos Ruiz, Maurício Lima Barreto, Mônica Leila Portela Santana
OBJECTIVE: There is a lack of data on the association between body self-perception and eating patterns in Brazil. Thus, this study aimed to explore the relationship between body image dissatisfaction (BID) and eating patterns by the anthropometric status in adolescents. METHODS: A cross-sectional study of 1496 adolescents was conducted. The participants completed the Body Shape Questionnaire. Demographic, anthropometric, and socioeconomic data were collected, as well as information regarding the pubertal development and dietary intake...
August 8, 2017: Jornal de Pediatria
https://www.readbyqxmd.com/read/28799792/effects-of-daily-food-processing-on-allergenicity
#6
Beatriz Cabanillas, Natalija Novak
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799777/functional-and-therapeutic-potential-of-inulin-a-comprehensive-review
#7
Waqas Ahmed, Summer Rashid
Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28796503/effect-of-processing-on-the-in-vitro-and-in-vivo-protein-quality-of-yellow-and-green-split-peas-pisum-sativum
#8
Matthew G Nosworthy, Adam Franczyk, Gerardo Medina, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, James Duncan House
In order to determine the effect of extrusion, baking and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of green split peas (71.4%) was higher than that of yellow split peas (67.8%), on average. Similarly, the average Digestible Indispensable Amino Acid Score (DIAAS) of green split peas (69%) was higher than that of yellow split peas (67%)...
August 10, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28795398/robust-fluorescent-labelling-of-micropipettes-for-use-in-fluorescence-microscopy-application-to-the-observation-of-a-mosquito-borne-parasite-infection
#9
Amanda E Balaban, Keir Neuman, Photini Sinnis, Robert S Balaban
The ability to monitor micropipette injections with a high-resolution fluorescent microscope has utility for a variety of applications. Herein, different approaches were tested for creating broad-band fluorescently labelled glass micropipettes including: UV cured glass glues, baked glass enamel containing fluorescent dyes as well as nanodiamonds attached during pipette formation in the microforge. The most robust and simplest approach was to use labelled baked enamel on the exterior of the pipette. This approach was tested using pipettes designed to mimic a mosquito proboscis for the injection of the malaria parasite, Plasmodium spp...
August 10, 2017: Journal of Microscopy
https://www.readbyqxmd.com/read/28792944/maldi-tof-ms-typing-enables-the-classification-of-brewing-yeasts-of-the-genus-saccharomyces-to-major-beer-styles
#10
Alexander Lauterbach, Julia C Usbeck, Jürgen Behr, Rudi F Vogel
Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own "in-house strains". During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts...
2017: PloS One
https://www.readbyqxmd.com/read/28791059/risk-factors-for-pterygium-in-ilam-province-iran
#11
Parviz Malekifar, Hamed Esfandiari, Nazanin Behnaz, Fatemeh Javadi, Sima Azish, Mohammad Ali Javadi, Masumeh Kalantarion
PURPOSE: To evaluate the risk factors for pterygium in the dry, high altitude province of Ilam, Iran. METHODS: The study included patients who presented to ophthalmology clinic. The patients were divided into two groups: 210 diagnosed with pterygium or pinguecula (unilateral or bilateral), and 210 healthy controls. Demographic variables, living environment, disease type, disease laterality, family history of pterygium as well as history of smoking, working outdoors, baking, welding, ocular conditions (trachoma keratopathy, glaucoma, refractive error, and dry eye), use of glasses, ultraviolet light exposure, and systemic conditions were collected from both groups and compared for risk assessment...
July 2017: Journal of Ophthalmic & Vision Research
https://www.readbyqxmd.com/read/28783334/presence-of-fluorescent-carbon-nanoparticles-in-baked-lamb-their-properties-and-potential-application-for-sensors
#12
Haitao Wang, Yisha Xie, Shan Liu, Shuang Cong, Yukun Song, Xianbing Xu, Mingqian Tan
The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield...
August 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28772082/food-sources-of-sodium-saturated-fat-and-added-sugar-in-the-physical-activity-and-nutrition-for-diabetes-in-alberta-panda-trial
#13
Ghada Asaad, Catherine B Chan
Diabetic patients may find it difficult to achieve recommended nutrient intakes embedded within dietary guidelines. The objective of this analysis was to document total sodium, saturated fat and added sugar intake as well as the main food sources of these nutrients in Canadian adults with type 2 diabetes before and after an intervention focused on healthy eating. Participants were enrolled in a single-arm dietary intervention trial designed to improve glycemic control and adherence to dietary recommendations...
August 3, 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/28771001/abrogation-of-immunogenic-properties-of-gliadin-peptides-through-transamidation-by-microbial-transglutaminase-is-acyl-acceptor-dependent
#14
Lin Zhou, Yvonne M C Kooy-Winkelaar, Robert A Cordfunke, Irina Dragan, Allan Thompson, Jan Wouter Drijfhout, Peter A van Veelen, Hongbing Chen, Frits Koning
Wheat gluten confers superior baking quality to wheat based products but elicits a pro-inflammatory immune response in patients with celiac disease. Transamidation of gluten by microbial transglutaminase (mTG) and tissue transglutaminase (tTG) reduces the immunogenicity of gluten, however, little information is available on the minimal modification sufficient to eliminate gliadin immunogenicity nor has the effectiveness of transamidation been studied with T-cell clones from patients. Here we demonstrate that mTG can efficiently couple three different acyl-acceptor molecules, L-lysine, glycine ethyl ester and hydroxylamine, to gliadin peptides and protein...
August 3, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28761835/evaluation-of-vitamin-d3-and-d2-stability-in-fortified-flat-bread-samples-during-dough-fermentation-baking-and-storage
#15
Mehrnaz Tabibian, Mohammadali Torbati, Mohammad Reza Afshar Mogaddam, Maryam Mirlohi, Malihe Sadeghi, Javad Mohtadinia
Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction...
June 2017: Advanced Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/28758291/xylanase-production-from-marine-derived-trichoderma-pleuroticola-08%C3%A3-k001-strain-isolated-from-mediterranean-coastal-sediments
#16
Melih N Korkmaz, Sennur C Ozdemir, Ataç Uzel
Xylanases constitutes one the most important enzymes with diverse applications in different industries such as bioethanol production, animal feedstock production, production of xylo-oligosaccharides, baking industry, paper and pulp industry, xylitol production, fruit juice, and beer finishing, degumming, and agriculture. Currently, industrial xylanases are mainly produced by Aspergillus and Trichoderma members. Since the marine environments are less studied compared to terrestrial environments and harbors great microbial diversity we aimed to investigate the xylanase production of 88 marine-derived filamentous fungal strains...
July 31, 2017: Journal of Basic Microbiology
https://www.readbyqxmd.com/read/28758166/a-coconut-oil-rich-meal-does-not-enhance-thermogenesis-compared-to-corn-oil-in-a-randomized-trial-in-obese-adolescents
#17
Janna LaBarrie, Marie-Pierre St-Onge
BACKGROUND: Consumption of medium chain triglycerides (MCT) in overweight adults increases thermogenesis and improves weight management. Coconut oil is a rich natural source of MCT, but its thermogenic effect is unknown. Our study evaluated the effects of a test oil enriched in coconut oil, on energy expenditure, satiety, and metabolic markers in a randomized, double blind, cross-over study. METHODS AND FINDINGS: Fifteen children, age 13-18 years, body mass index >85th percentile for age and sex, were enrolled...
2017: Insights Nutr Metab
https://www.readbyqxmd.com/read/28749419/consuming-almonds-vs-isoenergetic-baked-food-does-not-differentially-influence-postprandial-appetite-or-neural-reward-responses-to-visual-food-stimuli
#18
R Drew Sayer, Jaapna Dhillon, Gregory G Tamer, Marc-Andre Cornier, Ningning Chen, Amy J Wright, Wayne W Campbell, Richard D Mattes
Nuts have high energy and fat contents, but nut intake does not promote weight gain or obesity, which may be partially explained by their proposed high satiety value. The primary aim of this study was to assess the effects of consuming almonds versus a baked food on postprandial appetite and neural responses to visual food stimuli. Twenty-two adults (19 women and 3 men) with a BMI between 25 and 40 kg/m² completed the current study during a 12-week behavioral weight loss intervention. Participants consumed either 28 g of whole, lightly salted roasted almonds or a serving of a baked food with equivalent energy and macronutrient contents in random order on two testing days prior to and at the end of the intervention...
July 27, 2017: Nutrients
https://www.readbyqxmd.com/read/28732554/microbial-ecology-and-process-technology-of-sourdough-fermentation
#19
Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3)...
2017: Advances in Applied Microbiology
https://www.readbyqxmd.com/read/28731263/commercial-strain-derived-clinical-saccharomyces-cerevisiae-can-evolve-new-phenotypes-without-higher-pathogenicity
#20
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
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