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https://www.readbyqxmd.com/read/28236683/extraction-and-isolation-of-potential-anti-stroke-compounds-from-flowers-of-pueraria-lobata-guided-by-in-vitro-pc12-cell-model
#1
Sainan Li, Senlin Li, Chengyu Liu, Chunming Liu, Yuchi Zhang
A simple and efficient method based on ultrafiltration liquid chromatography-mass spectrometry (UFLC-MS) was applied to rapidly screen and identify ligands for lactate dehydrogenase (LDH) from the flowers of Pueraria lobata, and the compounds were assessed for anti-stroke activity using a PC12 cell model. Seven major isoflavones, kakkalide, 3'-hydroxy puerarin, puerarin, puerarin xyloside, tectoridin, tectorigenin, and ononin, were identified as potent LDH inhibitors. A continuous online method, which consisted of microwave-assisted extraction and countercurrent chromatography (MAE-CCC), was newly developed for scaled-up production of these compounds with high purity and efficiency...
February 14, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28221915/nonuniformity-of-temperatures-in-microwave-steam-heating-of-lobster-tail
#2
Gregory J Fleischman
The biennial Conference for Food Protection provides a formal process for all interested parties to influence food safety guidance. At a recent conference, an issue was raised culminating in a formal request to the U.S. Food and Drug Administration to change its Food Code recommendation for safe cooking of seafood using microwave energy when steaming was also employed. The request was to treat microwave steam cooked seafood as a conventionally cooked raw animal product rather than a microwave cooked product, for which the safe cooking recommendation is more extensive owing to the complex temperature distributions in microwave heating...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28213327/visualizing-bpa-by-molecularly-imprinted-ratiometric-fluorescence-sensor-based-on-dual-emission-nanoparticles
#3
Hongzhi Lu, Shoufang Xu
Construction of ratiometric fluorescent probe often involved in tedious multistep preparation or complicated coupling or chemical modification process. The emergence of dual emission fluorescent nanoparticles would simplify the construction process and avoids the tedious chemical coupling. Herein, we reported a facile strategy to prepare ratiometric fluorescence molecularly imprinted sensor based on dual emission nanoparticles (d-NPs) which comprised of carbon dots and gold nanoclusters for detection of Bisphenol A (BPA)...
February 11, 2017: Biosensors & Bioelectronics
https://www.readbyqxmd.com/read/28159299/tetraplex-pcr-assay-involving-double-gene-sites-discriminates-beef-and-buffalo-in-malaysian-meat-curry-and-burger-products
#4
M A Motalib Hossain, Md Eaqub Ali, Sharifah Bee Abd Hamid, S M Azad Hossain, Asing, Nina Naquiah Ahmad Nizar, Mohammad Nasir Uddin, Lokman Ali, Md Asaduzzaman, Md Jahurul Haque Akanda
Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28145061/chemical-variability-and-biological-activities-of-brassica-rapa-var-rapifera-parts-essential-oils-depending-on-geographic-variation-and-extraction-technique
#5
Boualem Saka, Abderrahmane Djouahri, Zineb Djerrad, Terfi Souhila, Sihem Aberrane, Nasserdine Sabaou, Aoumeur Baaliouamer, Lynda Boudarene
In the present work, the Brassica rapa var. rapifera parts essential oils and their antioxidant and antimicrobial activities were investigated for the first time depending on geographic origin and extraction technique. GC and GC-MS analyses showed several constituents, including alcohols, aldehydes, esters, ketones, norisoprenoids, terpenic, nitrogen and sulphur compounds, totalizing 38 and 41 compounds in leaves and root essential oils, respectively. Nitrogen compounds were the main volatiles in leaves essential oils and sulphur compounds were the main volatiles in root essential oils...
February 1, 2017: Chemistry & Biodiversity
https://www.readbyqxmd.com/read/28125352/who-would-have-thought-the-story-of-a-food-engineer
#6
Daryl B Lund
Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and its constituents. With the complexity of food and food processing, one generally narrows his or her interests, and my primary interests were in the kinetics of reactions important in foods, thermal processing, deposition of unwanted materials from food onto heated surfaces (fouling), and microwave heat transfer in baking...
January 11, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28115907/processed-meat-protein-and-heat-stable-peptide-marker-identification-using-microwave-assisted-tryptic-digestion
#7
Magdalena Montowska, Edward Pospiech
New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey) and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages). Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products...
December 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28115764/use-of-rhodomyrtus-tomentosa-ethanolic-leaf-extract-for-the-bio-control-of-listeria-monocytogenes-post-cooking-contamination-in-cooked-chicken-meat
#8
Grace Fiyinfoluwa Odedina, Kitiya Vongkamjan, Supayang Piyawan Voravuthikunchai
Controlling foodborne pathogen in ready-to-eat food is important in food safety. The present study accessed the potential use of Rhodomyrtus tomentosa ethanolic leaf extract as a bio-control agent against Listeria monocytogenes in cooked chicken meat model system. The antilisterial activity of the plant extract was better under microwave condition and enhanced as storage temperature increased from 4 to 37 °C. The extract could reduce L. monocytogenes numbers at low (10(4) CFU/g) and high (10(6) CFU/g) inoculum levels in cooked chicken by both rinse and injection application methods...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28106822/red-fruits-extraction-of-antioxidants-phenolic-content-and-radical-scavenging-determination-a-review
#9
REVIEW
Gádor-Indra Hidalgo, María Pilar Almajano
Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic...
January 19, 2017: Antioxidants (Basel, Switzerland)
https://www.readbyqxmd.com/read/28087999/identification-of-irradiated-foodstuffs-using-esr-microwave-saturation
#10
Canan Aydaş, Semra Tepe Çam
This study aims primarily to investigate the usage of differences in microwave (MW) saturation behaviour of food samples for identification of radiation treatment. Twenty different samples (dry plant, herbal, spice etc.) which do not have radiation specific satellite ESR signal were especially selected. It is not possible to detect radiation treatment on these samples by European standard (EN 1787, 2000). MW saturation studies were performed on all samples in the range of 0.01-160mW. Our experimental results demonstrate that radiation identification can be possible for ten samples and cannot be possible for the other ten samples by performing the MW saturation studies...
December 29, 2016: Applied Radiation and Isotopes
https://www.readbyqxmd.com/read/28071003/new-model-for-colour-kinetics-of-plum-under-infrared-vacuum-condition-and-microwave-drying
#11
Reza Amiri Chayjan, Behnam Alaei
BACKGROUND: Quality of dried foods is affected by the drying method and physiochemical changes in tissue. The drying method affects properties such as colour. The colour of processed food is one of the most important quality indices and plays a determinant role in consumer acceptability of food materials and the processing method. The colour of food materials can be used as an indirect factor to determine changes in quality, since it is simpler and faster than chemical methods. METHODS: The study focused on the kinetics of colour changes of plum slices, under infrared vacuum and microwave conditions...
April 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28067117/furan-in-commercial-baby-foods-from-the-spanish-market-estimation-of-daily-intake-and-risk-assessment
#12
M Soubhi Altaki, F Javier Santos, Lluis Puignou, Maria Teresa Galceran
The occurrence of furan in commercial baby food samples from the Spanish market was evaluated using an automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 76 baby food samples including infant formula, baby cereals, fruit in cans and/or jars, vegetables, meat, and fish, were surveyed for furan content. The lowest concentration of this compound was found in infant formula (<0.02-0.33 ng ml(-1)), and cereal-based food (0.15-2.1 ng g(-1)) while baby food containing fish showed the highest concentrations (19-84 ng g(-1))...
January 31, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28052202/selenylation-of-polysaccharide-from-the-sweet-potato-and-evaluation-of-antioxidant-antitumor-and-antidiabetic-activities
#13
Bo Yuan, Xu-Qin Yang, Meng Kou, Chang-Yan Lu, Yuan-Yuan Wang, Jun Peng, Ping Chen, Ji-Hong Jiang
Interest in sweet potato as a functional food is growing. A polysaccharide (SWP) was isolated from the sweet potato tuber and elucidation of its structure as composed of rhamnose, glucose, and galactose undertaken. To improve its activity, selenylation of this novel polysaccharide (Se-SWP) was undertaken by using microwave synthesis. In vitro evaluation showed that the Se-SWP has excellent antioxidant activity on scavenging free radicals and reducing capacity. In vivo antitumor evaluation showed selenylation polysaccharide could effectively inhibit tumor growth (>50%) and adjust immune factor levels in the mice (IL-2, TNF-α, and VEGF)...
January 13, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28043835/mitigation-of-enniatins-in-edible-fish-tissues-by-thermal-processes-and-identification-of-degradation-products
#14
J Tolosa, G Font, J Mañes, E Ferrer
Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry...
December 31, 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28042845/overall-quality-of-fruits-and-vegetables-products-affected-by-the-drying-processes-with-the-assistance-of-vacuum-microwaves
#15
REVIEW
Adam Figiel, Anna Michalska
The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy...
December 30, 2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27992653/frequency-distribution-in-domestic-microwave-ovens-and-its-influence-on-heating-pattern
#16
Donglei Luan, Yifen Wang, Juming Tang, Deepali Jain
In this study, snapshots of operating frequency profiles of domestic microwave ovens were collected to reveal the extent of microwave frequency variations under different operation conditions. A computer simulation model was developed based on the finite difference time domain method to analyze the influence of the shifting frequency on heating patterns of foods in a microwave oven. The results showed that the operating frequencies of empty and loaded domestic microwave ovens varied widely even among ovens of the same model purchased on the same date...
December 19, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27991961/method-validation-for-determination-of-metals-in-vitis-labrusca-l-grapevine-leaf-extracts-by-inductively-coupled-plasma-mass-spectrometry-icp-ms
#17
Liane V V Bokowski, Roberto B Sobrinho, Cristián J V Armijo, Caroline Dani, João A P Henriques, Cláudia Funchal
Vitis labrusca L. is the main species used for wine and juice production in Brazil. The grapevine leaves can be used both as functional foods and as cheapest sources for the extraction of phenolic compounds. Besides the antioxidant activity, grapevine leaves exhibited significant anti-inflammatory activity. Therefore, the aim of this study was to develop and validate an analytical methodology to determine the metals selenium (96Se), chromium (53Cr), nickel (62Ni), cadmium (111Cd) and lead (206Pb) in 30 samples of grapevine leaf extracts (Vitis labrusca, Bordo cultivar) using inductively coupled plasma mass spectrometry (ICP-MS)...
October 2016: Anais da Academia Brasileira de Ciências
https://www.readbyqxmd.com/read/27979106/a-new-separation-and-preconcentration-method-for-selenium-in-some-foods-using-modified-silica-gel-with-2-6-diamino-4-phenil-1-3-5-triazine
#18
Durali Mendil, Zafer Demirci, Ozgur Dogan Uluozlu, Mustafa Tuzen, Mustafa Soylak
A novel and simple solid phase extraction method was improved and recommended for selenium. Silica gel was modified with 2,6-diamino-4-phenil-1,3,5-triazine and characterized by FTIR, SEM and elemental analysis and used adsorbent for column solid phase extraction of selenium ions. The experimental parameters (pH, flow rates, amounts of the modified silica gel, concentration and type of eluent, volume of sample, etc.) on the recoveries of selenium were optimized. Standard reference materials were analyzed for validation of method...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27931180/characterisation-of-food-contact-non-stick-coatings-containing-tio2-nanoparticles-and-study-of-their-possible-release-into-food
#19
Viviana Golja, Goran Dražić, Martina Lorenzetti, Janja Vidmar, Janez Ščančar, Maša Zalaznik, Mitjan Kalin, Saša Novak
Novel nanoparticles containing non-stick coatings have been developed for food contact applications such as frying pans. Possible release of nanoparticles from such coatings into food is not known. In this paper, the characterisation of commercially available non-stick coatings was performed by use of FTIR, electron and optical microscopy, EDXS and XRD analysis. Characterisation revealed that the coatings contained micron- and nanosized rutile TiO2 particles, and quartz SiO2 embedded in a silicone polymer matrix...
March 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/27914031/a-simple-spectrofluorimetric-method-for-iron-determination-with-a-chalcone-based-schiff-base
#20
Nurhayat Özbek, Hakan Alp, Gonca Çelik, Tuğba Ak, Osman Can Çağılcı, Nurettin Yaylı, Ümmühan Ocak, Miraç Ocak
A chalcone-based Schiff base (5), capable of detecting iron (III) in partially aqueous media, has been designed, then synthesized by the condensation of 3-formyl-2-hydroxyquinoline and acetophenone. To determine iron (III) ion, a simple spectrofluorimetric method was developed by using the synthesized Schiff base. The developed method was validated by analyzing the certified reference material (CRM-SA-C Sandy Soil C). During the process of the determination of iron in food samples, satisfactory accuracy was obtained for spinach and rocket...
December 2, 2016: Journal of Fluorescence
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