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https://www.readbyqxmd.com/read/28423891/effective-thermal-inactivation-of-the-spores-of-bacillus-cereus-biofilms-using-microwave
#1
Hyong Seok Park, Jungwoo Yang, Hee Jung Choi, Kyoung Heon Kim
Microwave sterilization was performed to inactivate the spores of biofilms of Bacillus cereus involved in foodborne illness. The sterilization conditions, such as the amount of water biofilms were immersed in, temperature, and treatment time, were optimized after 15 runs based on the Box-Behnken design. The sterilization conditions, such as the amount of water and the operating temperature and treatment time were optimized using statistical analysis based on 15 runs experimental results designed by the Box- Behnken method...
April 20, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28407936/optimization-of-the-recovery-of-high-value-compounds-from-pitaya-fruit-by-products-using-microwave-assisted-extraction
#2
Federico Ferreres, Clara Grosso, Angel Gil-Izquierdo, Patrícia Valentão, Ana T Mota, Paula B Andrade
A green microwave-assisted extraction of high value-added compounds from exotic fruits' peels was optimized by Box-Behnken design using 3 factors: solid/solvent ratio, X1, temperature, X2, and extraction time, X3. By using Derringer's desirability function, optimum extraction yields are obtained with X1=1/149.95g/mL, X2=72.27°C and X3=39.39min (white-fleshed red pitaya) and X1=1/148.96g/mL, X2=72.56°C and X3=5.02min (yellow pitaya) and a maximum betacyanin content is achieved with X1=1/150g/mL, X2=49.33°C and X3=5min...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28407914/effects-of-hybrid-microwave-convectional-and-convectional-drying-on-drying-kinetics-total-phenolics-antioxidant-capacity-vitamin-c-color-and-rehydration-capacity-of-sour-cherries
#3
Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş, Medeni Maskan
Sour cherries were dried by convectional (CD) at 50, 60, and 70°C and by hybrid (HD; microwave-convectional) drying at 120, 150, and 180W coupled with hot air at 50, 60, and 70°C. In HD, microwave power and hot air were performed simultaneously during drying process. Total phenolic content (TPC), antioxidant capacity (AOC), vitamin C content, color and rehydration capacity were followed. The HD technique reduced drying time and increased drying rate compared to CD. Drying data were well correlated with Verma and modified Logistic models which gave the best fitting for CD and HD, respectively...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28375186/evaluation-of-the-eat-better-feel-better-cooking-programme-to-tackle-barriers-to-healthy-eating
#4
Ada L Garcia, Rebecca Reardon, Elizabeth Hammond, Alison Parrett, Anne Gebbie-Diben
We evaluated a 6-week community-based cooking programme, "Eat Better Feel Better", aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3-4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 "not confident" to 7 "very confident"): "cooking using raw ingredients" (4, 6 p < 0...
April 4, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28345129/the-effect-of-microwave-on-the-interaction-of-flavor-compounds-with-g-actin-from-grass-carp-catenopharyngodon-idella
#5
Xiaowei Lou, Qiuli Yang, Yangying Sun, Daodong Pan, Jinxuan Cao
BACKGROUND: In order to investigate the influence of non-thermal effects of microwaves on the flavor of fish and meat products, the G-actin of grass carp in ice baths was exposed to different microwave powers (0, 100, 300 or 500 W); the surface hydrophobicity, sulphydryl contents, secondary structures and adsorption capacity of G-actin to ketones were determined. RESULTS: As microwave power increased from 0 to 300 W, the surface hydrophobicity, total and reactive sulphydryls increased; α-helix, β-sheet and random coil fractions turned into β-turn fractions...
March 26, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28327524/reducing-risk-of-salmonellosis-through-egg-decontamination-processes
#6
REVIEW
Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, Harriet Whiley
Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs...
March 22, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28319652/effect-of-freezing-rate-and-microwave-thawing-on-texture-and-microstructural-properties-of-potato-solanum-tuberosum
#7
David M Phinney, John C Frelka, Anita Wickramasinghe, Dennis R Heldman
Food freezing is a preservation process that works by lowering temperature while simultaneously decreasing water activity. It is accepted that although freezing preserves foods, it generally has a negative effect on textural quality. This research investigated the texture response of potatoes (Solanum tuberosum) as a function of time to freeze (defined as the time for the center temperature to reach -20 °C) and thawing process. Potatoes slices (6 mm) were blanched then frozen in an ethanol/carbon dioxide bath, a pilot scale high velocity air freezer (HVAF) and a still air freezer to achieve various times to freeze...
April 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28316594/power-and-time-dependent-microwave-assisted-fabrication-of-silver-nanoparticles-decorated-cotton-sndc-fibers-for-bacterial-decontamination
#8
Abhishek K Bhardwaj, Abhishek Shukla, Rohit K Mishra, S C Singh, Vani Mishra, K N Uttam, Mohan P Singh, Shivesh Sharma, R Gopal
Plasmonic nanoparticles (NPs) such as silver and gold have fascinating optical properties due to their enhanced optical sensitivity at a wavelength corresponding to their surface plasmon resonance (SPR) absorption. Present work deals with the fabrication of silver nanoparticles decorated cotton (SNDC) fibers as a cheap and efficient point of contact disinfectant. SNDC fibers were fabricated by a simple microwave assisted route. The microwave power and irradiation time were controlled to optimize size and density of silver nanoparticles (SNPs) on textile fibers...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28303045/dielectric-properties-optimum-formulation-and-microwave-baking-conditions-of-chickpea-cakes
#9
Yaşar Özlem Alifakı, Özge Şakıyan
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28290299/in-vitro-digestibility-protein-composition-and-techno-functional-properties-of-saskatchewan-grown-yellow-field-peas-pisum-sativum-l-as-affected-by-processing
#10
Zhen Ma, Joyce I Boye, Xinzhong Hu
Saskatchewan grown yellow field pea was subjected to different processing conditions including dehulling, micronization, roasting, conventional/microwave cooking, germination, and combined germination and conventional cooking/roasting. Their nutritional and antinutritional compositions, functional properties, microstructure, thermal properties, in vitro protein and starch digestibility, and protein composition were studied. Processed field peas including conventional cooked yellow peas (CCYP), microwave cooked yellow peas (MCYP), germinated-conventional cooked yellow peas (GCCYP), and germinated-roasted yellow peas (GRYP) exhibited the significantly higher in vitro protein digestibility (IVPD), which was in accordance with their significantly lower trypsin inhibitor activity and tannin content...
February 2017: Food Research International
https://www.readbyqxmd.com/read/28290292/novel-edible-oil-sources-microwave-heating-and-chemical-properties
#11
Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Mohamed Koubaa, Jaime Lopez-Cervantes, Seyed Hossein Asadi Yousefabad, Seyedeh Fatemeh Hosseini, Masoumeh Karimi, Azam Motazedian, Samira Asadifard
The aim of this work was to investigate the effect of various microwave heating times (1, 3, 5, 10, and 15min) on the chemical properties of novel edible oil sources, including Mashhadi melon (Cucumis melo var. Iranians cv. Mashhadi), Iranian watermelon (Citrullus lanatus cv. Fire Fon), pumpkin (Cucurbita pepo subsp. pepo var. Styriaca), and yellow apple (Malus domestica cv. Golden Delicious) seed oils. The evaluated parameters were peroxide value (PV), conjugated diene (CD) and triene (CT) values, carbonyl value (CV), p-anisidine value (AnV), oil stability index (OSI), radical scavenging activity (RSA), total tocopherols, total phenolics, as well as chlorophyll and carotenoid contents...
February 2017: Food Research International
https://www.readbyqxmd.com/read/28290090/evaluation-of-atrazine-degradation-applied-to-different-energy-systems
#12
EDITORIAL
Ailton J Moreira, Bianca S Pinheiro, André F Araújo, Gian P G Freschi
Atrazine is an herbicide widely used in crops and has drawn attention due to potential pollution present in soil, sediment, water, and food. Since conventional methods are not potentially efficient to persistent degradation of organic compounds, new technology has been developed to remove them, especially practices utilizing advanced oxidation processes (AOPs). This work aims to evaluate the use of different energies (ultraviolet (UV), microwaves (MW), and radiations (MW-UV)) to the herbicide atrazine through the process of photo-oxidation...
March 14, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28250648/the-influence-of-pluronic-f68-and-f127-nanocarrier-on-physicochemical-properties-in-vitro-release-and-antiproliferative-activity-of-thymoquinone-drug
#13
Salwa Shaarani, Shahrul Sahul Hamid, Noor Haida Mohd Kaus
BACKGROUND: This study reports on hydrophobic drug thymoquinone (TQ), an active compound found in the volatile oil of Nigella sativa that exhibits anticancer activities. Nanoformulation of this drug could potentially increase its bioavailability to specific target cells. OBJECTIVE: The aim of this study was to formulate TQ into polymer micelle, Pluronic F127 (5.0 wt %) and Pluronic F68 (0.1 wt %), as a drug carrier to enhance its solubility and instability in aqueous media...
January 2017: Pharmacognosy Research
https://www.readbyqxmd.com/read/28248570/the-diacetyl-exposed-human-airway-epithelial-secretome-new-insights-into-flavoring-induced-airways-disease
#14
David M Brass, William M Gwinn, Ashlee M Valente, Francine L Kelly, Christie D Brinkley, Andrew E Nagler, M Arthur Moseley, Daniel L Morgan, Scott M Palmer, Matthew W Foster
Bronchiolitis obliterans (BO) is an increasingly important lung disease characterized by fibroproliferative airway lesions and decrements in lung function. Occupational exposure to the artificial food flavoring ingredient diacetyl, commonly used to impart a buttery flavor to microwave popcorn, has been associated with BO development. In the occupational setting, diacetyl vapor is first encountered by the airway epithelium. To better understand the effects of diacetyl vapor on the airway epithelium we used an unbiased proteomic approach to characterize both the apical and basolateral secretomes of air liquid interface cultures of primary human airway epithelial cells from four unique donors after exposure to an occupationally relevant ~1100 ppm of diacetyl vapor or PBS as a control on alternating days...
March 1, 2017: American Journal of Respiratory Cell and Molecular Biology
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
#15
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...
March 24, 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
#16
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
#17
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)...
June 15, 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
#18
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
#19
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
#20
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 their 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...
February 28, 2017: Annual Review of Food Science and Technology
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