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https://www.readbyqxmd.com/read/28633063/serum-perfluoroalkyl-acids-pfaas-and-associations-with-behavioral-attributes
#1
Rebecca Siebenaler, Rochelle Cameron, Craig M Butt, Kate Hoffman, Christopher P Higgins, Heather M Stapleton
The ubiquitous use of poly- and perfluoroalkyl substances (PFASs) in a variety of industrial and consumer products has resulted in chronic exposure in most industrialized nations, and led to measurable concentrations in blood and other tissues in humans across all life stages; however, behavioral attributes that relate to exposure are not well studied. To further investigate how behavior may relate to PFAS exposure, 37 adults were recruited from central North Carolina. Participants provided blood samples and behavioral questionnaires were administered, asking questions about a variety of household, dietary, and behavioral outcomes...
June 9, 2017: Chemosphere
https://www.readbyqxmd.com/read/28613917/microwave-processing-effects-and-impacts-on-food-components
#2
Hao Jiang, Zhigang Liu, Shaojin Wang
As an efficient heating method, microwave processing has attracted attentions both in academic research and industry. However, the mechanism of dielectric heating is quite distinct from that of the traditional conduction heating, and is widely applied as polar-molecules and charged ions interaction with the alternative electromagnetic fields, resulting in fast and volumetric heating through their frication losses. Such a heating pattern would cause a certain change in microwave treatment, which is unarguable reality...
June 14, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28613443/green-pea-and-garlic-puree-model-food-development-for-thermal-pasteurization-process-quality-evaluation
#3
Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V Barbosa-Cánovas, Fang Liu
Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes...
June 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28597952/efficacy-of-combined-sous-vide-microwave-cooking-for-foodborne-pathogen-inactivation-in-ready-to-eat-chicory-stems
#4
Massimiliano Renna, Maria Gonnella, Silvia de Candia, Francesco Serio, Federico Baruzzi
There is a variety of different food processing methods, which can be used to prepare ready-to-eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to microwaves. These were then exposed to microwaves for different periods of time. The application of sous vide microwave cooking (SV-MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum-packed vegetables were stored at 4 °C...
June 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28590423/a-novel-technique-for-sterilization-using-a-power-self-regulated-single-mode-microwave-cavity
#5
Juan D Reverte-Ors, Juan L Pedreño-Molina, Pablo S Fernández, Antonio J Lozano-Guerrero, Paula M Periago, Alejandro Díaz-Morcillo
In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance...
June 7, 2017: Sensors
https://www.readbyqxmd.com/read/28587783/the-use-of-diacetyl-2-3-butanedione-and-related-flavoring-substances-as-flavorings-added-to-foods-workplace-safety-issues
#6
John B Hallagan
In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors...
June 3, 2017: Toxicology
https://www.readbyqxmd.com/read/28587145/influence-of-cooking-microwaving-and-broiling-on-cylindrospermopsin-concentration-in-muscle-of-nile-tilapia-oreochromis-niloticus-and-characterization-of-decomposition-products
#7
Ana I Prieto, Remedios Guzmán-Guillén, Rocío Valderrama-Fernández, Ángeles Jos, Ana M Cameán
Cylindrospermopsin (CYN) has become increasingly important as a freshwater algal toxin, showing cytotoxic effects. This toxin is able to bioaccumulate in freshwater food webs, representing a serious human health problem. Normally, fish is cooked before consumption, and CYN concentration can be altered. For the first time, the effects of microwaving and broiling for 1 and 2 min on CYN concentration and its decomposition products in fish muscle (Oreochromis niloticus) contaminated in the laboratory were investigated, using UPLC-MS/MS and Orbitrap...
May 26, 2017: Toxins
https://www.readbyqxmd.com/read/28572970/home-based-preparation-approaches-altered-the-availability-of-health-beneficial-components-from-carrot-and-blueberry
#8
Boyan Gao, Lu Yu, Jie Liu, Thomas T Y Wang, Yinghua Luo, Liangli Lucy Yu, Huijuan Zhang, Lingxiao Gong, Jing Wang
This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28554823/mercury-contamination-in-facial-skin-lightening-creams-and-its-health-risks-to-user
#9
Yu Bin Ho, Nor Hidayu Abdullah, Hazwanee Hamsan, Eugenie Sin Sing Tan
This study aims to determine concentrations of mercury in facial skin lightening cream according to different price categories (category I: <RM29.99, category II: RM30.00-RM59.99, category III: RM60.00-RM99.99 and category IV: ≥RM100.00) and their potential health risks to users. Prices of skin lightening creams were determined during a preliminary market survey. Thereafter, twenty samples were purchased from various locations such as cosmetic stalls, beauty shops, pharmacies and street vendors based on their stratified price categories...
May 26, 2017: Regulatory Toxicology and Pharmacology: RTP
https://www.readbyqxmd.com/read/28550677/mineral-profile-of-children-s-fast-food-menu-samples
#10
Maria Luisa Cervera, Miguel de la Guardia, Manuela Ruiz-de-Cenzano, Arancha Rochina-Marco, Óscar López-Salazar
Children's fast food menus, including hamburgers served with french fries, dessert, and a soft drink, were analyzed to obtain the mineral profile of trace elements. The developed analytical methodology involved sample digestion under pressure inside a microwave oven with a mixture of HNO₃ and H₂O₂ and inductively coupled plasma-optical emission spectrometry. The method was validated by carrying out the analysis of certified reference materials (NIST 1570a spinach leaves, NCS ZC73016 chicken, and NIST 1568a rice flour) and using recovery experiments...
May 26, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28547183/performance-evaluation-of-a-high-pressure-microwave-assisted-flow-digestion-system-for-juice-and-milk-sample-preparation
#11
Thiago L Marques, Helmar Wiltsche, Joaquim A Nóbrega, Monika Winkler, Günter Knapp
Acid digestion is usually required for metal determination in food samples. However, this step is usually performed in batch mode which is time consuming, labor intensive, and may lead to sample contamination. Flow digestion can overcome these limitations. In this work, the performance of a high-pressure microwave-assisted flow digestion system with a large volume reactor was evaluated for liquid samples high in sugar and fat (fruit juice and milk). The digestions were carried out in a coiled perfluoroalkoxy (PFA) tube reactor (13...
May 26, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/28501200/a-new-approach-to-calibration-and-determination-of-selected-trace-elements-in-food-contact-polymers-by-la-icp-ms
#12
Monica Voss, Matheus A G Nunes, Gabriela Corazza, Erico M M Flores, Edson I Müller, Valderi L Dressler
A calibration strategy using porous nylon disks and reference solutions is proposed for the first time for matrix matching and determination of As, Ba, Cd, Cr, Pb, Sr and Zn in polymers by laser ablation-inductively coupled plasma mass spectrometry (LA-ICP-MS). Polymer samples commonly used in contact with food were analyzed. The procedure consists on the use of porous nylon disks as support for a dried droplet reference solution. Calibration in the range of 0.50-190μgg(-1) for Ba, Cd, Cr, Pb, Sr and Zn and from 0...
August 1, 2017: Talanta
https://www.readbyqxmd.com/read/28490150/a-simple-and-sensitive-vortex-assisted-ionic-liquid-dispersive-microextraction-and-spectrophotometric-determination-of-selenium-in-food-samples
#13
Esra Bağda, Mustafa Tüzen
In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I(-) to form I3(-). Anionic I3(-) reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28480147/effect-of-the-molecular-weight-of-water-soluble-chitosan-on-its-fat-cholesterol-binding-capacities-and-inhibitory-activities-to-pancreatic-lipase
#14
Qiu Jin, Huahua Yu, Xueqin Wang, Kecheng Li, Pengcheng Li
BACKGROUND: Obesity has become a worldwide burden to public health in recent decades. Given that obesity is caused by an imbalance between caloric intake and expenditure, and that dietary fat is the most important energy source of all macronutrients (by providing the most calories), a valuable strategy for obesity treatment and prevention is to block fat absorption via the gastrointestinal pathway. In this study, the fat- and cholesterol-binding capacities and the inhibition of pancreatic lipase by water-soluble chitosan (WSC) with different weight-average molecular weight (Mw) were tested and compared in vitro, in order to determine the anti-obesity effects of WSC and the influence of its Mw...
2017: PeerJ
https://www.readbyqxmd.com/read/28459863/effect-of-processing-on-composition-changes-of-selected-spices
#15
Cai-Hua Jia, Jung-Ah Shin, Young-Min Kim, Ki-Teak Lee
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77...
2017: PloS One
https://www.readbyqxmd.com/read/28445408/algal-proteins-extraction-application-and-challenges-concerning-production
#16
REVIEW
Stephen Bleakley, Maria Hayes
Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examples of under-exploited "crops". Algae do not compete with traditional food crops for space and resources. This review details the characteristics of commonly consumed algae, as well as their potential for use as a protein source based on their protein quality, amino acid composition, and digestibility. Protein extraction methods applied to algae to date, including enzymatic hydrolysis, physical processes, and chemical extraction and novel methods such as ultrasound-assisted extraction, pulsed electric field, and microwave-assisted extraction are discussed...
April 26, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28441747/associations-between-diet-and-toenail-arsenic-concentration-among-pregnant-women-in-bangladesh-a-prospective-study
#17
Pi-I D Lin, Sabri Bromage, Md Golam Mostofa, Joseph Allen, Emily Oken, Molly L Kile, David C Christiani
This prospective study evaluated the relationship between long-term dietary habits and total arsenic (As) concentration in toenail clippings in a cohort of 1616 pregnant women in the Bangladeshi administrative regions of Sirajdikhan and Pabna Sadar. Diet was assessed at Gestation Week 28 and at Postpartum Month 1, using a locally-validated dish-based semi-quantitative food-frequency questionnaire. Toenail As concentration was analyzed by microwave-assisted acid digestion and inductively coupled plasma mass spectrometry...
April 23, 2017: Nutrients
https://www.readbyqxmd.com/read/28423891/effective-thermal-inactivation-of-the-spores-of-bacillus-cereus-biofilms-using-microwave
#18
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
#19
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
#20
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
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