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food drying

Donatella Canistro, Fabio Vivarelli, Silvia Cirillo, Guglielmo Costa, Carlo Andreotti, Moreno Paolini
Over the past years, there has been a growing interest in the natural constituents of foods as a potential means of cancer control. To date, epidemiology studies seem to indicate an inverse association between regular consumption of fruit and vegetables and cancer risk. Here, the potential chemopreventive activity of the polyphenolic extract (PPE) of peach (Prunus persica L. Batsch) and of the freeze-dried fruit in toto (LFT), focusing on the modulation of xenobiotic metabolizing enzymes (XMEs) in vivo, was investigated...
October 11, 2016: Food and Chemical Toxicology
Tarek G Ammari, Marrwa Al-Atiyat, Eyad S Abu-Nameh, Ayoup Ghrair, Daasan Jaradat
Cadmium can enter water, soil and food chain in amounts harmful to human health by industrial wastes. The use of intact and NaOH-treated dried algal tissues (Hydrodictyon reticulatum); a major ecosystem bio-component, for Cd removal from aqueous solutions was characterized. Cadmium biosorption was found to be dependent on solution pH, bioadsorbent dose, the interaction between pH and dose, contact time, and initial Cd concentration. The experimental results indicated that the biosorption performance of alkaline-treated algal tissues was better than that of intact tissues...
October 14, 2016: International Journal of Phytoremediation
Isabel Cristina da Silva Haas, Isabela Maia Toaldo, Jefferson Santos de Gois, Daniel L G Borges, Carmen Lúcia de Oliveira Petkowicz, Marilde T Bordignon-Luiz
Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V...
October 13, 2016: Plant Foods for Human Nutrition
Patsy M Brannon, Connie M Weaver, Cheryl Am Anderson, Sharon M Donovan, Suzanne P Murphy, Ann L Yaktine
BACKGROUND: Dietary Reference Intakes (DRIs) are fundamental to inform national nutrition policy. However, a regular systematic review of the 51 nutrients that have DRIs has limited feasibility, and many DRIs have not been reviewed in >15 y. OBJECTIVE: To address this issue, individuals (nutrient review group) who were members of the Food and Nutrition Board developed a streamlined, evidence-based methodology that could be used to identify nutrients potentially in need of a systematic review...
October 12, 2016: American Journal of Clinical Nutrition
Zuleen Delina Fasya Abdul Ghani, Juani Mazmin Husin, Ahmad Hazri Ab Rashid, Khozirah Shaari, Zamri Chik
Piper Betle L. (PB) belongs to the Piperaceae family. The presence of a fairly large quantity of diastase in the betel leaf is deemed to play an important role in starch digestion and calls for the study of weight loss activities and metabolite profile from PB leaf extracts using metabolomics approach to be performed. PB dried leaves were extracted with 70% ethanol and the extracts were subjected to five groups of rats fed with high fat (HF) and standard diet (SD). They were then fed with the extracts in two doses and compared with a negative control group given water only according to the study protocol...
October 7, 2016: Journal of Ethnopharmacology
Tateo Fujii, Daisuke Kyoui, Hajime Takahashi, Takashi Kuda, Bon Kimura, Yukio Washizu, Eiji Emoto, Tadahiro Hiramoto
Kusaya is a salted, dried fish product traditionally produced on the Izu Islands in Japan. Fish are added to kusaya gravy repeatedly and intermittently, and used over several hundred years, which makes unique microbiota and unique flavors. In this study, we performed a metagenomic analysis to compare the composition of the microbiota of kusaya gravy between different islands. Twenty samples obtained from a total of 13 manufacturers on three islands (Hachijojima, Niijima, and Oshima Islands) were analyzed. The statistical analysis revealed that the microbiota in kusaya gravy maintain a stable composition regardless of the production steps, and that the microbiota are characteristic to the particular islands...
September 29, 2016: International Journal of Food Microbiology
Itzamná Baqueiro-Peña, José Á Guerrero-Beltrán
Extracts with water:ethanol (100:0, 70:30, 50:50, 30:70, 0:100) solutions from fresh (F), just dried (JD), dried and stored for one year (DS) Justicia spicigera leaves were obtained using the stirring and ultrasound techniques. Extracts were analyzed in physicochemical and antioxidant characteristics. Identification of chemical compounds by gas chromatography-mass spectroscopy (GC-MS) was also performed. 2.14±0.91, 5.67±1.70, and 8.52±4.97g Gallic acid equivalents/100g dry weight (d.w.) of phenolic compounds were found, in average, for F, JD, and DS J...
March 1, 2017: Food Chemistry
Hamza Al-Shehri, Tommy S Horozov, Vesselin N Paunov
We prepared model porous composite supra-particles and investigated the effect of the initial infused fluid phase on their attachment at the liquid-fluid interface. We used a simple method for fabrication of millimetre-sized spherical porous supra-particles from much smaller monodisperse latex microparticles as building blocks by evaporation of a polystyrene sulphate latex suspension on a hot super-hydrophobic surface. We annealed the dried supra-particles at the polymer's glass transition temperature to fuse partially their latex particle building blocks...
October 12, 2016: Soft Matter
Chuanfen Pu, Wenting Tang
Contamination of Listeria monocytogenes in food and their processing environment is a focus of attention in the food industry. To achieve the controlled release of antibacterial agents to a food processing environment contaminated by L. monocytogenes, chitosan-stabilised liposomes encapsulating Apep10 (GLARCLAGTL), an antibacterial peptide derived from boiled-dried anchovies, were prepared by utilising listeria toxins to activate the peptide release. Characteristics including the particle size, polydispersity index (PDI), encapsulation efficiency (EE), and morphology of the chitosan-coated Apep10 liposomes were investigated...
October 12, 2016: Food & Function
Veronica Sanda Chedea, Rodica Stefania Pelmus, Cristina Lazar, Gina Cecilia Pistol, Loredana Georgeta Calin, Smaranda Mariana Toma, Catalin Dragomir, Ionelia Taranu
BACKGROUND: The effect of a diet containing 15% grape pomace (GP) on the general health status and milk quality of dairy cows was assessed by plasma biochemistry and total polyphenols (TP) content, milk polyphenols, composition and protein fractions. RESULTS: Among the polyphenols, measured by LC-MS, in GP, in feed containing GP (GP+) or not (GP-), gallic acid and epicatechin were present in the highest concentration (67.58 µg/mL and 19.23 µg/mL, respectively)...
October 6, 2016: Journal of the Science of Food and Agriculture
Kun Gao, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou, Xueyuan Wang, Xuan Liu
BACKGROUND: Computer vision-based image analysis system is widely used in food processing to evaluate the quality changes recently. It could objectively measure surface colour of various products since it provide some obvious advantages with its objectivity and quantitative capabilities. In this study, computer vision-based image analysis system was used to investigate the colour changes of apple slices dried by instant controlled pressure drop-assisted hot air drying (AD-DIC). RESULTS: The CIE L* value and PPO activity in apple slices decreased during entire drying process, while other color indexes including CIE a*, b*, △E, C* value increased...
October 5, 2016: Journal of the Science of Food and Agriculture
F Cardoso-Toset, I Luque, A Morales-Partera, A Galán-Relaño, B Barrero-Domínguez, M Hernández, J Gómez-Laguna
Dry-cured hams, shoulders and loins of Iberian pigs are highly appreciated in national and international markets. Salting, additive addition and dehydration are the main strategies to produce these ready-to-eat products. Although the dry curing process is known to reduce the load of well-known food borne pathogens, studies evaluating the viability of other microorganisms in contaminated pork have not been performed. In this work, the efficacy of the dry curing process to eliminate three swine pathogens associated with pork carcass condemnation, Streptococcus suis, Streptococcus dysgalactiae and Trueperella pyogenes, was evaluated...
February 2017: Food Microbiology
Anu Marahatta, Vandana Megaraj, Patrick T McGann, Russell E Ware, Kenneth D R Setchell
BACKGROUND: Sickle cell anemia (SCA) is a life-threatening blood disorder characterized by the presence of sickle-shaped erythrocytes. Hydroxyurea is currently the only US Food and Drug Administration-approved treatment and there is a need for a convenient method to monitor compliance and hydroxyurea concentrations, especially in pediatric SCA patients. METHODS: We describe a novel approach to the determination of hydroxyurea concentrations in dried whole blood collected on DMPK-C cards or volumetric absorptive microsampling (VAMS) devices...
September 30, 2016: Clinical Chemistry
Etil Guzelmeric, Petar Ristivojević, Irena Vovk, Dušanka Milojković-Opsenica, Erdem Yesilada
Chamomile tea composed of dried flower heads of Matricaria recutita L. (Asteraceae) is one of the most popular single ingredient herbal teas. Tea industries, spice shops or public bazaars are mostly supplied chamomile as a raw material via cultivation or through nature-picking. However, one of the drawbacks of nature-picking is adulteration. This could be either due to false authentication of the plant materials by ingenuous pickers or intentional/unintentional substitution with other flowers resembling to chamomile in appearance during harvesting...
September 26, 2016: Journal of Pharmaceutical and Biomedical Analysis
Božidar Bratina, Andrej Šorgo, Janez Kramberger, Urban Ajdnik, Lidija Fras Zemljič, Janez Ekart, Riko Šafarič
After a ban on the depositing of untreated sludge in landfills, the sludge from municipal and industrial water-treatment plants can be regarded as a problem. Waste products of the water treatment process can be a problem or an opportunity - a source for obtaining raw materials. In the European Union, raw sludge and fats, oil and grease (FOG) from municipal and industrial wastewater treatment plants (WWTP) cannot be deposited in any natural or controlled environment. For this reason, it must be processed (stabilized, dried) to be used later as a fertilizer, building material, or alternative fuel source suitable for co-incineration in high temperature furnaces (power plants or concrete plants)...
December 1, 2016: Journal of Environmental Management
Nieke Westerik, Alex Paul Wacoo, Wilbert Sybesma, Remco Kort
A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C...
2016: Journal of Visualized Experiments: JoVE
Iveta Brožková, Veronika Dvořáková, Kateřina Michálková, Libor Červenka, Helena Velichová
Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C...
September 27, 2016: Plant Foods for Human Nutrition
L M Horng, L Unicomb, M-U Alam, A K Halder, A K Shoab, P K Ghosh, A Opel, M K Islam, S P Luby
BACKGROUND: Healthcare facility hand hygiene impacts patient care, healthcare worker safety, and infection control, but low-income countries have few data to guide interventions. AIM: To conduct a nationally representative survey of hand hygiene infrastructure and behaviour in Bangladeshi healthcare facilities to establish baseline data to aid policy. METHODS: The 2013 Bangladesh National Hygiene Baseline Survey examined water, sanitation, and hand hygiene across households, schools, restaurants and food vendors, traditional birth attendants, and healthcare facilities...
August 24, 2016: Journal of Hospital Infection
Eleonora Laura De Paola, Giuseppe Montevecchi, Francesca Masino, Davide Garbini, Martino Barbanera, Andrea Antonelli
Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory...
February 15, 2017: Food Chemistry
Muhammad Imran, Muhammad Nadeem, Muhammad Faisal Manzoor, Amna Javed, Zafar Ali, Muhammad Nadeem Akhtar, Muhammad Ali, Yasir Hussain
BACKGROUND: Chia (Salvia hispanica L.) seeds have been described as a good source of lipids, protein, dietary fiber, polyphenolic compounds and omega-3 polyunsaturated fatty acids. The consumption of chia seed oil helps to improve biological markers related to metabolic syndrome diseases. The oil yield and fatty acids composition of chia oil is affected by several factors such as pre-treatment method and size reduction practices. Therefore, the main mandate of present investigate was to study the effect of different seed pre-treatments on yield, fatty acids composition and sensory acceptability of chia oil at different storage intervals and conditions...
2016: Lipids in Health and Disease
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