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https://www.readbyqxmd.com/read/28629134/fabrication-of-circuits-on-flexible-substrates-using-conductive-su-8-for-sensing-applications
#1
Carlos D Gerardo, Edmond Cretu, Robert Rohling
This article describes a new low-cost rapid microfabrication technology for high-density interconnects and passive devices on flexible substrates for sensing applications. Silver nanoparticles with an average size of 80 nm were used to create a conductive SU-8 mixture with a concentration of wt 25%. The patterned structures after hard baking have a sheet resistance of 11.17 Ω /□. This conductive SU-8 was used to pattern planar inductors, capacitors and interconnection lines on flexible Kapton film. The conductive SU-8 structures were used as a seed layer for a subsequent electroplating process to increase the conductivity of the devices...
June 17, 2017: Sensors
https://www.readbyqxmd.com/read/28628838/validated-uplc-ms-ms-method-for-simultaneous-quantification-of-eight-saikosaponins-in-rat-plasma-application-to-a-comparative-pharmacokinetic-study-in-depression-rats-after-oral-administration-of-extracts-of-raw-and-vinegar-baked-bupleuri-radix
#2
Tianli Lei, Dandan Zhang, Kun Guo, Mingxiao Li, Chongning Lv, Jing Wang, Lingyun Jia, Jincai Lu
A sensitive and efficient UPLC-MS/MS method was developed and validated for simultaneous quantification of eight saikosaponins (SSa, SSb1, SSb2, SSb3, SSb4, SSc, SSd and SSf) in rat plasma. Furthermore, comparative pharmacokinetic profiles of these sakosaponins were investigated, following oral administration of extracts of raw and vinegar-baked Bupleuri Radix to depression rats. Biosamples were processed with liquid-liquid extraction technique using ethyl acetate. Chromatographic separation was accomplished on Waters BEH C18 UPLC column...
June 16, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28624092/study-on-the-effects-of-wheat-bran-incorporation-on-water-mobility-and-biopolymer-behavior-during-bread-making-and-storage-using-time-domain-1-h-nmr-relaxometry
#3
S Hemdane, P J Jacobs, G M Bosmans, J Verspreet, J A Delcour, C M Courtin
Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using (1)H NMR. Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact on freshly baked and stored bread properties was assessed. Compared to wheat flour control dough, bran incorporation resulted in a progressive immobilization of water during dough resting, which could be linked to changes in evolution of dough height during fermentation and oven rise...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28621435/reduction-of-acrylamide-content-in-bread-crust-by-starch-coating
#4
Jie Liu, Xiaojie Liu, Yong Man, Yawei Liu
BACKGROUND: A technique of starch coating to reduce acrylamide content in bread crust was put forward. Bread was prepared according to the conventional procedure and corn or potato starch coating was brushed on the surface of the fermented dough prior to baking. RESULTS: Corn starch coating caused a decrease in acrylamide of 66.7% and 77.1% for outer and inner crust, respectively. The according decrease caused by potato starch coating was 68.4% and 77.4%, respectively...
June 16, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28619923/quick-eruption-after-a-long-bake
#5
EDITORIAL
Brent Grocholski
No abstract text is available yet for this article.
June 16, 2017: Science
https://www.readbyqxmd.com/read/28616707/customer-characteristics-and-shopping-patterns-associated-with-healthy-and-unhealthy-purchases-at-small-and-non-traditional-food-stores
#6
Kathleen M Lenk, Caitlin E Caspi, Lisa Harnack, Melissa N Laska
Small and non-traditional food stores (e.g., corner stores) are often the most accessible source of food for residents of lower income urban neighborhoods in the U.S. Although healthy options are often limited at these stores, little is known about customers who purchase healthy, versus less healthy, foods/beverages in these venues. We conducted 661 customer intercept interviews at 105 stores (corner stores, gas marts, pharmacies, dollar stores) in Minneapolis/St. Paul, Minnesota, assessing all food and beverage items purchased...
June 14, 2017: Journal of Community Health
https://www.readbyqxmd.com/read/28613409/molecular-cloning-and-characterizations-of-xylanase-inhibitor-protein-from-wheat-triticum-aestivum
#7
Xinyu Liu, Yakun Zhang, Zhaohui Wei, Hongge Chen, Xincheng Jia
Xylanase inhibitor proteins (XIPs) were regarded to inhibit the activity of xylanases during baking and gluten-starch separation processes. To avoid the inhibition to xylanases, it is necessary to define the conditions under which the inhibition takes place. In this study, we cloned the XIP gene from 2 different variety of Triticum aestivum, that is, Zhengmai 9023 and Zhengmai 366, and investigated the properties of XIP protein expressed by Pichia pastoris. The results showed that the 2 XIP genes (xip-9023 and xip-366) were highly homologous with only 3 nucleotide differences...
June 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28602133/nutritional-and-environmental-factors-in-attention-deficit-hyperactivity-disorder-adhd-a-cross-sectional-study
#8
Ismael San Mauro Martín, Javier Andrés Blumenfeld Olivares, Elena Garicano Vilar, Manuela Echeverry López, Marta García Bernat, Yaiza Quevedo Santos, Marta Blanco López, Paloma Elortegui Pascual, Elena Borregon Rivilla, Mario Rincón Barrado
OBJECTIVES: Attention-deficit hyperactivity disorder (ADHD) has been related to nutrient deficiencies and 'unhealthy' diets, and to date there is only one study that examined the relationship between the Mediterranean diet and ADHD. The aim was to determine the association between those environmental, nutritional, and body composition factors that may affect the pathogenesis and symptomatology of patients with ADHD in Spain. METHODS: A total of 89 children and adolescents (41 with diagnosed ADHD and 48 controls) were studied in an observation case-control study...
June 11, 2017: Nutritional Neuroscience
https://www.readbyqxmd.com/read/28597347/contribution-of-molecular-allergen-analysis-in-diagnosis-of-milk-allergy
#9
REVIEW
Zbigniew Bartuzi, Renata Rodrigues Cocco, Antonella Muraro, Anna Nowak-Węgrzyn
PURPOSE OF REVIEW: We sought to describe the available evidence supporting the utilization of the molecular allergen analysis (MAA) for diagnosis and management of cow milk protein allergy (CMPA). RECENT FINDINGS: Cow milk proteins are among the most common food allergens in IgE- and non-IgE-mediated food allergic disorders in children. Most individuals with CMPA are sensitized to both caseins and whey proteins. Caseins are more resistant to high temperatures compared to whey proteins...
July 2017: Current Allergy and Asthma Reports
https://www.readbyqxmd.com/read/28583481/long-term-outcomes-following-baked-milk-containing-diet-for-ige-mediated-milk-allergy
#10
Jenny Weinbrand-Goichberg, Shira Benor, Menahem Rottem, Nitzan Shacham, Avigdor Mandelberg, Arie Levine, Koby Sade, Shmuel Kivity, Ilan Dalal
No abstract text is available yet for this article.
June 2, 2017: Journal of Allergy and Clinical Immunology in Practice
https://www.readbyqxmd.com/read/28583155/molecular-diagnosis-of-pseudoterranova-decipiens-s-s-in-human-france
#11
Julie Brunet, Bernard Pesson, Maude Royant, Jean-Philippe Lemoine, Alexander W Pfaff, Ahmed Abou-Bacar, Hélène Yera, Emilie Fréalle, Jean Dupouy-Camet, Gema Merino-Espinosa, Magdalena Gómez-Mateos, Joaquina Martin-Sanchez, Ermanno Candolfi
BACKGROUND: Anisakis and Pseudoterranova are the main genera involved in human infections caused by nematodes of the Anisakidae family. Species identification is complicated due to the lack of differential morphological characteristics at the larval stage, thus requiring molecular differentiation. Pseudoterranova larvae ingested through raw fish are spontaneously eliminated in most cases, but mechanical removal by means of endoscopy might be required. To date, only very few cases of Pseudoterranova infection have been reported in France...
June 6, 2017: BMC Infectious Diseases
https://www.readbyqxmd.com/read/28573727/characterization-and-bake-stability-of-dry-fruit-fillings-in-dehydrated-chiku-manilkara-zapota-l-p-royen-incorporated-biscuits
#12
Mahapatra Aditi, M N Shashirekha, M L Sudha
Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Value added products, especially products rich in fiber and phytochemicals are getting popular. Among the dry fruits used for filling, Figs were rich in ash and protein and Dates were rich in dietary fiber. Gallic acid was the dominant free phenolic acid in Fig whereas chlorogenic acid and procatechuic acid were dominant in Dates in the bound form. Farinograph water absorption, dough development time, maximum pressure (P), and extensibility (L) decreased on increase in the replacement of wheat flour with chiku powder from 0 to 30%...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28573682/evaluation-of-the-extent-of-initial-maillard-reaction-during-cooking-some-vegetables-by-direct-measurement-of-the-amadori-compounds
#13
Jiahao Yu, Shuqin Zhang, Lianfu Zhang
BACKGROUND: During vegetable cooking, one of the most notable and common chemical reaction is the Maillard reaction as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction as well as to retrospectively assess the heat treatment or storage conditions at which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatography(HILIC)-ESI-MS/MS method was developed for the analysis of eight Amadori compounds and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds...
June 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28572936/waffle-production-influence-of-batter-ingredients-on-sticking-of-waffles-at-baking-plates-part-ii-effect-of-fat-leavening-agent-and-water
#14
Regina Huber, Regine Schoenlechner
Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water)...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28572935/waffle-production-influence-of-batter-ingredients-on-sticking-of-fresh-egg-waffles-at-baking-plates-part-i-effect-of-starch-and-sugar-components
#15
Regina Huber, Regine Schoenlechner
Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28559622/the-effects-of-certain-enzymes-on-the-rheology-of-dough-and-the-quality-characteristics-of-bread-prepared-from-wheat-meal
#16
Burak Altınel, S Sezgin Ünal
This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28535769/association-between-home-food-preparation-skills-and-behaviour-and-consumption-of-ultra-processed-foods-cross-sectional-analysis-of-the-uk-national-diet-and-nutrition-survey-2008-2009
#17
Matthew Chak Leung Lam, Jean Adams
BACKGROUND: 'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested...
May 23, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/28530606/effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours
#18
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28528108/matrix-effects-on-the-crystallization-behaviour-of-butter-and-roll-in-shortening-in-laminated-bakery-products
#19
Kristin D Mattice, Alejandro G Marangoni
Two hydrogenated roll-in shortenings (A & B), one non-hydrogenated roll-in shortening and butter were used to prepare croissants. The impact of the laminated dough matrix on fat crystallization was then investigated using powder X-ray diffraction (XRD), pulsed nuclear magnetic resonance (p-NMR) and differential scanning calorimetry (DSC). The fat contained within a croissant matrix has never before been analyzed using these techniques. In each case, XRD revealed that the polymorphism of a roll-in fat will be different when baked within the dough matrix than when simply heated and cooled on its own...
June 2017: Food Research International
https://www.readbyqxmd.com/read/28522999/fermentation-ph-modulates-the-size-distributions-and-functional-properties-of-gluconobacter-albidus-tmw-2-1191-levan
#20
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G...
2017: Frontiers in Microbiology
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