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https://www.readbyqxmd.com/read/27878500/anti-inflammatory-and-antioxidant-effect-of-kerabala-a-value-added-ayurvedic-formulation-from-virgin-coconut-oil-inhibits-pathogenesis-in-adjuvant-induced-arthritis
#1
M Ratheesh, S Sandya, C Pramod, S Asha, Jose P Svenia, S Premlal, B GrishKumar
Kerabala (CB) is a novel ayurvedic formulation used for treating various inflammatory diseases. This formulation was made from virgin coconut oil and it comprises extracts of Sida cordifolia, coconut milk and sesame oil. The current study was performed to evaluate the anti-inflammatory action of CB on carrageenan-induced acute and adjuvant-induced chronic experimental models. 5 mg/kg bwt was found to be potent dose from carrageenan model and evaluated its effect in adjuvant-induced chronic arthritic model...
November 22, 2016: Inflammopharmacology
https://www.readbyqxmd.com/read/27739293/dietary-fat-preference-and-effects-on-performance-of-piglets-at-weaning
#2
Ruey-Chee Weng
The objective of this experiment was to evaluate the interplay of dietary lipid sources and feeding regime in the transition from sow milk to solid food of abruptly weaned piglets. 144 weaned piglets were trained over a 15 day period to experience gradually reducing dietary fat content from 12% to 6% for lard (L), soybean oil (S) and coconut oil (C) and their feeding behavior and diet preference then tested in a behavior observation experiment. Another 324 weaned piglets were used in three consecutive feeding experiments to measure the effect of different dietary fats on performance and feed choice in the four weeks after abrupt weaning...
October 5, 2016: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/27625775/organoleptic-properties-and-perception-of-maize-african-yam-bean-and-defatted-coconut-flour-based-breakfast-cereals-served-in-conventional-forms
#3
Grace Ojali Usman, Gabriel Ifeanyi Okafor
Breakfast cereals were produced by roasting (t = 280°C) - a dry heat treatment process to gelatinize and semidextrinize the starch - in order to generate dry ready-to-eat products from blends of African yam bean (AYB), maize (M), and defatted coconut (DC) flour. Six samples were generated by mixing AYB and maize composite flour with graded levels of DC flour (0%, 10%, 20%, 30%, 40%, and 50%) to obtain the following ratios; 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 that were added equal quantities of sugar, salt, sorghum malt extract, and water...
September 2016: Food Science & Nutrition
https://www.readbyqxmd.com/read/27566863/association-of-tree-nut-and-coconut-sensitizations
#4
Brooke I Polk, Deendayal Dinakarpandian, Maya Nanda, Charles Barnes, Chitra Dinakar
BACKGROUND: Coconut (Cocos nucifera), despite being a drupe, was added to the US Food and Drug Administration list of tree nuts in 2006, causing potential confusion regarding the prevalence of coconut allergy among tree nut allergic patients. OBJECTIVE: To determine whether sensitization to tree nuts is associated with increased odds of coconut sensitization. METHODS: A single-center retrospective analysis of serum specific IgE levels to coconut, tree nuts (almond, Brazil nut, cashew, chestnut, hazelnut, macadamia, pecan, pistachio, and walnut), and controls (milk and peanut) was performed using deidentified data from January 2000 to August 2012...
October 2016: Annals of Allergy, Asthma & Immunology
https://www.readbyqxmd.com/read/27540708/a-comparison-of-the-nutritional-value-of-cow-s-milk-and-non-dairy-beverages
#5
Sarita Singhal, Robert D Baker, Susan S Baker
BACKGROUND AND OBJECTIVES: Non-dairy beverages are advertised as a healthy alternative to cow's milk. There is an increased availability and consumption of non-dairy beverages and a decrease in consumption of cow's milk. The aim of this study is to review and compare the contents and nutritional value of non-dairy beverages to cow's milk. METHODS: Information about the non-dairy beverages on the shelves at stores in Buffalo, New York was collected. The web pages of several manufacturers were assessed for product contents...
August 18, 2016: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/27534846/fish-consumption-pattern-among-adults-of-different-ethnics-in-peninsular-malaysia
#6
Nurul Izzah Ahmad, Wan Rozita Wan Mahiyuddin, Tengku Rozaina Tengku Mohamad, Cheong Yoon Ling, Siti Fatimah Daud, Nasriyah Che Hussein, Nor Aini Abdullah, Rafiza Shaharudin, Lokman Hakim Sulaiman
BACKGROUND: Understanding different patterns of fish consumption is an important component for risk assessment of contaminants in fish. A few studies on food consumption had been conducted in Malaysia, but none of them focused specifically on fish consumption. The objectives of this study were to document the meal pattern among three major ethnics in Malaysia with respect to fish/seafood consumption, identify most frequently consumed fish and cooking method, and examine the influence of demographic factors on pattern of fish consumption among study subjects...
2016: Food & Nutrition Research
https://www.readbyqxmd.com/read/27217639/effect-of-storage-media-on-fracture-resistance-of-reattached-tooth-fragments-using-g-aenial-universal-flo
#7
Attiguppe Ramasetty Prabhakar, Chandrashekar M Yavagal, Nandita Shrikant Limaye, Basappa Nadig
BACKGROUND: Over a period of the past few years' episodes of dental trauma more commonly coronal fractures of anterior teeth are being increasingly reported in children. Fragment reattachment can be considered as a valid treatment option in such situations. However, ideal medium for storage of fragments before reattachment needs to be explored. AIM: To compare the fracture resistance of incisor tooth fragments stored in four storage media: Dry air, milk, coconut water, or egg white before reattaching them with G-aenial Universal Flo...
May 2016: Journal of Conservative Dentistry: JCD
https://www.readbyqxmd.com/read/27217305/advances-in-high-frequency-ultrasound-separation-of-particulates-from-biomass
#8
Pablo Juliano, Mary Ann Augustin, Xin-Qing Xu, Raymond Mawson, Kai Knoerzer
In recent years the use of high frequency ultrasound standing waves (megasonics) for droplet or cell separation from biomass has emerged beyond the microfluidics scale into the litre to industrial scale applications. The principle for this separation technology relies on the differential positioning of individual droplets or particles across an ultrasonic standing wave field within the reactor and subsequent biomass material predisposition for separation via rapid droplet agglomeration or coalescence into larger entities...
May 7, 2016: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/26761828/effect-of-palm-or-coconut-solid-lipid-nanoparticles-slns-on-growth-of-lactobacillus-plantarum-in-milk
#9
Yeon-Ji Jo, Mi-Jung Choi, Yun-Joong Kwon
This study was performed to investigate the effect of palm or coconut solid lipid nanoparticles (PO-SLNs or CO-SLNs) on growth of Lactobacillus plantarum (L. plantarum) in milk during storage period. The PO or CO (0.1% or 1.0%) was dispersed both in distilled water (DW) and ultra high temperature milk (UHTM), and subsequently emulsified with Tween(®) 80 by ultrasonication (30% power, 2 min). Increase in particle size and encapsulation efficiency (EE%) in DW was observed with an increase in oil concentration, whereas a decrease in ζ-potential of SLNs was noted with an increment in oil concentration...
2015: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/26246145/adequacy-of-the-measurement-capability-of-fatty-acid-compositions-and-sterol-profiles-to-determine-authenticity-of-milk-fat-through-formulation-of-adulterated-butter
#10
COMPARATIVE STUDY
Sahel Soha, Amir M Mortazavian, Zahra Piravi-Vanak, Mohammad A Mohammadifar, Hamed Sahafar, Sara Nanvazadeh
In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian national standard...
2015: Recent Patents on Food, Nutrition & Agriculture
https://www.readbyqxmd.com/read/25954725/transit-fixatives-an-innovative-study
#11
Rajanikanth M, Ravi Prakash A, Sreenath G, Sonia Bai Jk, Shyam Ndvn
BACKGROUND: Universally accepted fixative is 10% formalin which has been used for preserving the tissues and their architecture. In certain conditions, formalin might not be readily available for immediate fixation. We here by explore more economical, eco-friendly and easily available solutions that can be used as transit media/ transporting media for tissue specimens. MATERIALS AND METHODS: The study included commonly available solutions like Spirit, Saline, Betadine solution, Hydrogen peroxide (H2O2), Local anesthesia (L...
March 2015: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/25829636/application-of-ultrasound-to-microencapsulation-of-coconut-milk-fat-by-spray-drying-method
#12
Hoang Du Le, Van Viet Man Le
Mixtures of coconut milk and gelatin solution were treated by ultrasound, mixed with maltodextrin and subsequently spray-dried to yield powder. The effects of ultrasonic power and sonication time on the microencapsulation efficiency (ME) and microencapsulation yield (MY) of coconut fat were investigated. The results indicated that increase in ultrasonic power from 0 to 5.68 W/g and in sonication time from 0 to 2.5 min augmented ME and MY of coconut fat. However, treatment with sonication power higher than 5...
April 2015: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/25825547/a-rapid-reversed-phase-thin-layer-chromatographic-protocol-for-detection-of-adulteration-in-ghee-clarified-milk-fat-with-vegetable-oils
#13
Anupama Rani, Vivek Sharma, Sumit Arora, Darshan Lal, Anil Kumar
Detection of milk fat adulteration with foreign fats/oils continues to be a challenge for the dairy industry as well as food testing laboratories, especially in the present scenario of rampant adulteration using the scientific knowledge by unscrupulous persons involved in the trade. In the present investigation a rapid reversed-phase thin layer chromatographic (RP-TLC) protocol was standardized to ascertain the purity of milk fat. RP-TLC protocol did not show any false positive results in the genuine ghee (clarified butter fat) samples of known origin...
April 2015: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/25814275/multiplex-detection-of-food-allergens-and-gluten
#14
Chung Y Cho, William Nowatzke, Kerry Oliver, Eric A E Garber
To help safeguard the food supply and detect the presence of undeclared food allergens and gluten, most producers and regulatory agencies rely on commercial test kits. Most of these are ELISAs with a few being PCR-based. These methods are very sensitive and analyte specific, requiring different assays to detect each of the different food allergens. Mass spectrometry offers an alternative approach whereby multiple allergens may be detected simultaneously. However, mass spectrometry requires expensive equipment, highly trained analysts, and several years before a quantitative approach can be achieved...
May 2015: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/25694722/omega-3-fatty-acids-enriched-chocolate-spreads-using-soybean-and-coconut-oils
#15
T Jeyarani, T Banerjee, R Ravi, A G Gopala Krishna
Chocolate spreads were developed by incorporating two different soybean oil margarines, fat phases prepared using 85 % soybean oil (M1) and 1:1 blend of soybean oil and coconut oil (M2) with commercial palm stearin. Eight formulations were tried by varying skim milk powder (SMP)/fluid skimmed milk (FSM), type of fats (M1, M2, a commercial margarine and a table spread), sugar and cocoa powder and their quality characteristics were compared with a commercial hazelnut cocoa spread. The moisture and fat content were 5-6...
February 2015: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/25587197/plasma-capric-acid-concentrations-in-healthy-subjects-determined-by-high-performance-liquid-chromatography
#16
Rojeet Shrestha, Shu-Ping Hui, Hiromitsu Imai, Satoru Hashimoto, Naoto Uemura, Seiji Takeda, Hirotoshi Fuda, Akira Suzuki, Satoshi Yamaguchi, Ken-Ichi Hirano, Hitoshi Chiba
BACKGROUND: Capric acid (FA10:0, decanoic acid) is a medium-chain fatty acid abundant in tropical oils such as coconut oil, whereas small amounts are present in milk of goat, cow, and human. Orally ingested FA10:0 is transported to the liver and quickly burnt within it. Only few reports are available for FA10:0 concentrations in human plasma. METHODS: Fasting (n = 5, male/female = 3/2, age 31 ± 9.3 years old) and non-fasting (n = 106, male/female = 44/62, age 21...
September 2015: Annals of Clinical Biochemistry
https://www.readbyqxmd.com/read/25569333/suitability-of-polystyrene-as-a-functional-barrier-layer-in-coloured-food-contact-materials
#17
Susan Genualdi, Susana Addo Ntim, Timothy Begley
Functional barriers in food contact materials (FCMs) are used to prevent or reduce migration from inner layers in multilayer structures to food. The effectiveness of functional barrier layers was investigated in coloured polystyrene (PS) bowls due to their intended condition of use with hot liquids such as soups or stew. Migration experiments were performed over a 10-day period using USFDA-recommended food simulants (10% ethanol, 50% ethanol, corn oil and Miglyol) along with several other food oils. At the end of the 10 days, solvent dyes had migrated from the PS bowls at 12, 1 and 31,000 ng cm(-)(2) into coconut oil, palm kernel oil and Miglyol respectively, and in coconut oil and Miglyol the colour change was visible to the human eye...
2015: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/25533179/changes-in-the-profile-of-volatiles-of-canned-coconut-milk-during-storage
#18
Patcharaporn Tinchan, Yaowapa Lorjaroenphon, Keith R Cadwallader, Siree Chaiseri
The alteration of the profile of volatiles of canned coconut milk was monitored during storage at ambient temperature. Canned coconut milk was thermally processed (121 °C for 5 min), and then stored at ambient temperature (32 to 35 °C) for 6 mo. Volatile compounds were assessed monthly using direct solvent extraction (diethyl ether), followed by high-vacuum distillation and gas chromatography-mass spectrometry analysis. Six groups of compounds consisting of alcohols, aldehydes, ketones, acids, esters, lactones, and others were identified...
January 2015: Journal of Food Science
https://www.readbyqxmd.com/read/25465563/increasing-intake-of-essential-fatty-acids-from-milk-replacer-benefits-performance-immune-responses-and-health-of-preweaned-holstein-calves
#19
M Garcia, J H Shin, A Schlaefli, L F Greco, F P Maunsell, W W Thatcher, J E P Santos, C R Staples
The objective was to evaluate the effect of feeding increasing amounts of essential fatty acids (FA) in milk replacer (MR) during the first 60 d of life on growth, health, and immunity of Holstein calves. Calves were born from dams fed low concentrations of total and essential FA during the lasT2 mo of pregnancy. Newborn calves were blocked by sex and parity of the dam and assigned randomly to receive 1 of 4 MR treatments (T). Hydrogenated coconut oil and soybean oil were mixed with emulsifier and commercial MR powder to prepare the following 4 MR containing 0...
January 2015: Journal of Dairy Science
https://www.readbyqxmd.com/read/25218746/sensorial-and-fatty-acid-profile-of-ice-cream-manufactured-with-milk-of-crossbred-cows-fed-palm-oil-and-coconut-fat
#20
S A S Corradini, G S Madrona, J V Visentainer, E G Bonafe, C B Carvalho, P M Roche, I N Prado
This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream...
November 2014: Journal of Dairy Science
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