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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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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