keyword
https://read.qxmd.com/read/38472797/characterization-of-volatile-flavor-compounds-and-aroma-active-components-in-button-mushroom-agaricus-bisporus-across-various-cooking-methods
#21
JOURNAL ARTICLE
Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng, Ningning Zhang
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor...
February 23, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38469860/contribution-of-%C3%AE-glutamyl-cysteine-ligases-of-limosilactobacillus-reuteri-to-the-formation-of-kokumi-active-%C3%AE-glutamyl-dipeptides-in-sourdough-bread
#22
JOURNAL ARTICLE
Jin Xie, Ziyi Zhao, Michael G Gänzle
Kokumi-active γ-glutamyl dipeptides accumulate during sourdough fermentation. γ-Glutamylcysteine ligases (Gcls) of Limosilactobacillus reuteri synthesize γ-glutamyl dipeptides during growth in sourdough. This study aimed to evaluate the contribution of Gcls from strains of L. reuteri in the formation of kokumi-active γ-glutamyl dipeptides in sourdough bread. Among 12 acceptor amino acids, the three Gcls of L. reuteri were the most active to Cys. With the acceptor amino acids Ile, Leu, and Phe, Gcl1 was more active than Gcl2 and Gcl3...
March 12, 2024: Journal of Agricultural and Food Chemistry
https://read.qxmd.com/read/38462841/bioengineered-xylanase-from-misiones-argentina-rainforest-a-bakery-enhancement-approach
#23
JOURNAL ARTICLE
Melisa A Molina, Amanda Cazzaniga, Sonia C Sgroppo, Laura B Milde, Pedro D Zapata, Maria I Fonseca
In this study, we pursued the heterologous expression of the xylanase gene from Trichoderma atroviride, a native fungus in the province of Misiones, and used it to enhance the textural properties of baked goods through varying enzymatic concentrations. This marks the inaugural exploration into its functionality in the context of bread production. The recombinant xylanase exhibited improved activity, reaching 36,292 U L-1 , achieved by supplementing the culture medium with dextrose. Following the optimization of recombinant xylanase concentration, promising results emerged, notably reducing hardness and chewiness parameters of bread significantly...
March 10, 2024: Journal of Food Science
https://read.qxmd.com/read/38460997/food-off-odor-generation-characterization-and-recent-advances-in-novel-mitigation-strategies
#24
JOURNAL ARTICLE
Qiang Xia, Changyu Zhou, Daodong Pan, Jinxuan Cao
The pronounced perception of off-odors poses a prevalent issue across various categories of food ingredients and processed products, significantly exerting negative effects on the overall quality, processability, and consumer acceptability of both food items and raw materials. Conventional methods such as brining, marinating, and baking, are the main approaches to remove the fishy odor. Although these methods have shown notable efficacy, there are simultaneously inherent drawbacks that ultimately diminish the processability of raw materials, encompassing alterations in the original flavor profiles, the potential generation of harmful substances, restricted application scopes, and the promotion of excessive protein/lipid oxidation...
2024: Advances in Food and Nutrition Research
https://read.qxmd.com/read/38457886/use-of-bacillus-spp-as-beneficial-fermentation-microbes-in-baking
#25
JOURNAL ARTICLE
Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S Zhang, Michael G Gänzle
The development of minimally processed baked goods is dependent on new "clean label" functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with Bacillus spp. as a novel approach to improve bread quality. Bacillus velezensis FUA2155 and Bacillus amyloliquefaciens Fad WE ferments were prepared using white wheat flour, wheat bran or buckwheat, and were added at a level of 2.5-20 % to bread dough. Ropy spoilage of bread was controlled by sourdough addition at a level of 10 or 20 %...
February 28, 2024: International Journal of Food Microbiology
https://read.qxmd.com/read/38452503/effects-of-pre-formulation-and-post-cooking-method-on-the-rheological-and-gelation-properties-of-3d-printed-chicken-products
#26
JOURNAL ARTICLE
Yexi Yin, Yue Wang, Qingqing Fang, Mingyu Xiang, Xue Zhao, Xinglian Xu, Chao Li
This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed chicken meat products. The Ostwald-de-Waele model was used to describe the flow behavior of chicken meat paste (R2  > 0.995). Oil-fortified groups present significantly lower consistency index (K) and flow behavior index (n), indicating better fluidity. A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF )...
February 25, 2024: Food Chemistry
https://read.qxmd.com/read/38442681/insight-into-the-promoted-recrystallization-and-water-distribution-of-bread-by-removing-starch-granule-surface-and-associated-proteins-during-storage
#27
JOURNAL ARTICLE
Han Tao, Li-Jiao Huang, Shuo-Qian Li, Fan Lu, Wan-Hao Cai, Hui-Li Wang
The influence of starch granule surface proteins (SGSPs) and starch granule-associated proteins (SGAPs) on bread retrogradation was investigated in a reconstituted dough system. The removal of both SGSPs and SGAPs resulted in poor bread qualities, decreasing specific volume and crumb porosity, leading to more baking loss and compact crumb structure. Particularly, removing SGSPs was effective in promoting the bread retrogradation. After 7 days of storage, the hardness of bread without SGSPs showed an increase of 353...
February 28, 2024: Food Chemistry
https://read.qxmd.com/read/38441912/-arming-half-baked-people-with-weapons-information-enclaving-among-professionals-and-the-need-for-a-care-centred-model-for-antibiotic-use-information-in-uganda-tanzania-and-malawi
#28
JOURNAL ARTICLE
Susan Nayiga, Eleanor E MacPherson, John Mankhomwa, Fortunata Nasuwa, Raymond Pongolani, Rita Kabuleta, Mike Kesby, Russell Dacombe, Shona Hilton, Delia Grace, Nicholas Feasey, Clare I R Chandler
BACKGROUND: The overuse of antimicrobial medicines is a global health concern, including as a major driver of antimicrobial resistance. In many low- and middle-income countries, a substantial proportion of antibiotics are purchased over-the-counter without a prescription. But while antibiotics are widely available, information on when and how to use them is not. OBJECTIVE: We aimed to understand the acceptability among experts and professionals of sharing information on antibiotic use with end users - patients, carers and farmers - in Uganda, Tanzania and Malawi...
December 31, 2024: Global Health Action
https://read.qxmd.com/read/38437521/behaviour-of-diclofenac-from-contaminated-fish-after-cooking-and-in-vitro-digestion
#29
JOURNAL ARTICLE
Flávia V Mello, Isa Marmelo, Fabíola H S Fogaça, Fernando Lafont Déniz, Mariana B Alonso, Ana Luísa Maulvault, João Paulo M Torres, Antônio Marques, José O Fernandes, Sara C Cunha
BACKGROUND: Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mulle) as models...
March 4, 2024: Journal of the Science of Food and Agriculture
https://read.qxmd.com/read/38435774/dietary-patterns-and-cardiovascular-risk-are-the-mediterranean-diet-the-heart-healthy-diet-and-phytochemicals-associated-with-lower-cardiovascular-risks
#30
JOURNAL ARTICLE
Hande Bakırhan, Serap İncedal Irgat
BACKGROUND: Dietary pattern may be one of the determinants of cardiovascular health. This study aimed to examine the relationship between a heart-healthy diet, the phytochemical content of a diet, and Mediterranean diet and cardiovascular disease (CVD) risks. METHODS: This study was conducted with healthy volunteers (n=1446) from Turkey between August 2022 and September 2022. As risk assessment systems to determine CVD risks, SCORE (Systematic Coronary Risk Evaluation) and ASCVD (Atherosclerotic Cardiovascular Disease) were used...
December 2023: Iranian Journal of Public Health
https://read.qxmd.com/read/38432360/baking-releases-microplastics-from-polyethylene-terephthalate-bakeware-as-detected-by-optical-photothermal-infrared-and-quantum-cascade-laser-infrared
#31
JOURNAL ARTICLE
Xiaohui Lin, Aoife A Gowen, Shuai Chen, Jun-Li Xu
The use of plastic bakeware is a potential source of human exposure to microplastics (MPs). However, characterizing MPs remains a challenge. This study aims to employ optical photothermal infrared (O-PTIR) and quantum cascade laser infrared (QCL-IR) technology to characterise polyethylene terephthalate (PET) MPs shed from PET bakeware during the baking process. The bakeware, filled with ultrapure water, underwent baking cycles at 220 °C for 20 min, 60 min, and three consecutive cycles of 60 min each...
March 1, 2024: Science of the Total Environment
https://read.qxmd.com/read/38431320/bioprospecting-of-sourdough-microbial-species-from-artisan-bakeries-in-the-city-of-valencia
#32
JOURNAL ARTICLE
Gemma Sanmartín, Isabel E Sánchez-Adriá, Jose A Prieto, Francisco Estruch, Francisca Randez-Gil
This work describes the characterization of an artisanal sourdough set of bakeries located in the city of Valencia. Culture-dependent and -independent analyses detected Fructilactobacillus sanfranciscensis, Saccharomyces cerevisiae and Kazachstania humilis as dominant species. Nevertheless, specific technological parameters, including backslopping temperature, dough yield, or the addition of salt affected microbial counting, LAB/Yeast ratio, and gassing performance, favouring the appearance of several species of Lactobacillus sp...
June 2024: Food Microbiology
https://read.qxmd.com/read/38431017/simultaneous-improvement-of-thermostability-and-maltotriose-forming-ability-of-a-fungal-%C3%AE-amylase-for-bread-making-by-directed-evolution
#33
JOURNAL ARTICLE
Yu-Chuan Wang, Jun-Wen Ma, Hai-Jie Liu, Zheng-Qiang Jiang, Yan-Xiao Li
For applications in food industries, a fungal α-amylase from Malbranchea cinnamomea was engineered by directed evolution. Through two rounds of screening, a mutant α-amylase (mMcAmyA) was obtained with higher optimal temperature (70 °C, 5 °C increase) and better hydrolysis properties (18.6 % maltotriose yield, 2.5-fold increase) compared to the wild-type α-amylase (McAmyA). Site-directed mutations revealed that Threonine (Thr) 226 Serine (Ser) substitution was the main reason for the property evolution of mMcAmyA...
February 29, 2024: International Journal of Biological Macromolecules
https://read.qxmd.com/read/38422498/matrix-metalloproteinase-9-testing-of-golden-rice-cookies-with-piper-crocatum-active-extract-for-preventing-foot-ulcers-in-patients-with-diabetes-protocol-for-a-randomized-controlled-trial
#34
JOURNAL ARTICLE
Andina Setyawati, Ariyanti Saleh, Takdir Tahir, Saldy Yusuf, Syahrul Syahrul, Aminuddin Aminuddin, Muhammad Raihan, Nuurhidayat Jafar, Hasyrul Hamzah, Nur Arfian
BACKGROUND: Diabetic foot ulcers (DFUs) present a formidable challenge to both patients and health care systems. DFUs significantly reduce the quality of life for patients, prolong hospital stays, and are the cause of approximately 70,000 lower limb amputations across the globe annually. Prevention of DFUs primarily involves the optimization of blood sugar levels and the effective management of complications, particularly peripheral neuropathy. Golden Rice has been proven to lower blood sugar levels due to its beta-carotene content, and Piper crocatum (P...
February 29, 2024: JMIR Research Protocols
https://read.qxmd.com/read/38419985/the-effect-of-repeated-baking-of-porcelain-on-its-bonding-strength-to-a-co-cr-alloy-3d-printed-by-selective-laser-melting
#35
JOURNAL ARTICLE
Hiba Al Helou, Joul Kassis, Wael Zaidani, Tareq Bylasani
OBJECTIVES: This study aimed to evaluate the effect of multiple baking cycles of porcelain on its shear bond strength to a cobalt-chromium (Co-Cr) alloy that is three-dimensionally printed using Selective Laser Melting (SLM) technique. MATERIALS AND METHODS: The research sample comprised forty-eight discs measuring 5 mm × 3 mm, divided into four groups according to: the manufacturing method (SLM, casting) and the number of porcelain baking cycles (1, 3) as follows: Group A: Co-Cr alloy by SLM with one baking cycle; Group B: Co-Cr alloy by SLM with three baking cycles; Group C: Ni-Cr alloy by casting with one baking cycle; Group D: Ni-Cr alloy by casting with three baking cycles...
February 2024: Saudi Dental Journal
https://read.qxmd.com/read/38410272/bio-preservatives-and-essential-oils-as-an-alternative-to-chemical-preservatives-in-the-baking-industry-a-concurrent-review
#36
REVIEW
Fakhar Islam, Farhan Saeed, Ali Imran, Umber Shehzadi, Rehman Ali, Farhan Nosheen, Anamika Chauhan, Aasma Asghar, Moses Ojukwu
The use of chemical preservatives in the baking industry is a common practice to extend the shelf life of baked goods However, there is growing interest in natural alternatives due to worries about the security and potential health risks of these chemicals. The purpose of this concurrent review is to investigate the potential of using essential oils and bio-preservatives in place of chemical preservatives in the baking industry. With a focus on their efficiency in extending the shelf life of baked goods, the review includes a thorough analysis of the most recent research on the use of bio-preservatives and essential oils in food preservation...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38398654/the-influence-of-arabinoxylans-on-the-properties-of-wheat-bread-baked-using-the-postponed-baking-method
#37
JOURNAL ARTICLE
Angelika Bieniek, Krzysztof Buksa
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses-non-modified or modified AXs by means of partial hydrolysis and cross-linking...
February 18, 2024: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://read.qxmd.com/read/38397580/olive-pomace-oil-structuring-for-the-development-of-healthy-puff-pastry-laminating-fats-the-effect-of-chilling-storage-on-the-quality-of-baked-products
#38
JOURNAL ARTICLE
María Dolores Álvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two months of chilling storage at 4 °C. LF samples, developed at the laboratory scale, contained 41% (LF1 and LF2) OPO and 31% (LF3 and LF4) OPO together with 10% cocoa butter when using two static initial crystallization conditions (room temperature for LF1 and LF3, freezer for LF2 and LF4) before storage...
February 16, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397558/innovative-covering-liquids-stabilising-water-fat-leachate-from-fresh-mozzarella-cheese-used-as-pizza-topping
#39
JOURNAL ARTICLE
Jakub Biegalski, Dorota Cais-Sokolińska
This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid ( w / w ) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use...
February 14, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397533/dietary-acrylamide-a-detailed-review-on-formation-detection-mitigation-and-its-health-impacts
#40
REVIEW
Indira Govindaraju, Maidin Sana, Ishita Chakraborty, Md Hafizur Rahman, Rajib Biswas, Nirmal Mazumder
In today's fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called 'Acrylamide', known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting...
February 12, 2024: Foods (Basel, Switzerland)
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