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microwaved food

Michélle Pienaar, Francois C van Rooyen, Corinna M Walsh
Higher socioeconomic status impacts profoundly on quality of life. Life-event stressors, such as loss of employment, marital separation/divorce, death of a spouse and food insecurity, have been found to accelerate disease progression among people with human immunodeficiency virus (HIV). The objective of this study was to determine significant independent sociodemographic and food security factors associated with HIV status in people from rural and urban communities in the Assuring Health for All study, which was undertaken in rural Trompsburg, Philippolis and Springfontein and urban Mangaung, in the Free State Province of South Africa...
December 2017: SAHARA J: Journal of Social Aspects of HIV/AIDS Research Alliance
Honghong Wu, Xiaofu Wang, Xinghu Zhou, Yihua Zhang, Ming Huang, Jian He, Wenbiao Shen
Transgenic components in genetically modified organisms consist not only of the transgenic genes, but also the transgenic protein. However, compared with transgenic DNA, less attention has been paid to the detection of expressed protein, especially those degraded from genetically modified soybean after food processing. In this study, the full length 5-enolpyruvyl-shikimate-3-phosphate synthase (CP4-EPSPS, 47.6 kD) protein was probed with the SC-16 (S19-R33) and the DC-16 (D219-K233) polyclonal antibodies in immunoblots...
September 2017: Journal of Food Science and Technology
Helen S Joyner, Kari E Jones, Barbara A Rasco
Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences...
October 2017: Journal of Texture Studies
Wenfang Han, Jiangtao Li, Yuqin Ding, Shanbai Xiong, Siming Zhao
In this study, rice bran polysaccharides (RBP) were extracted using the hydrothermal method (RBP-H), microwave-assisted extraction (RBP-M) and enzyme-assisted extraction (RBP-E). The prepared RBP samples exhibited the typical spectral patterns of polysaccharides, but differed in chemical composition, molecular features, antitumor and antioxidant activities. The molecular weights (Mw) of RBP-H, RBP-M, and RBP-E were 1.03 × 10(5) , 2.62 × 10(5) , and 0.46 × 10(5) g/mol, respectively. In vitro, all RBP samples significantly inhibited mouse sarcoma S180 cells viability in a dose-dependent manner...
October 2017: Journal of Food Science
Maria Cinta Roda-Serrat, Knud Villy Christensen, Rime Bahij El-Houri, Xavier Fretté, Lars Porskjær Christensen
Phycocyanins from cyanobacteria are possible sources for new natural blue colourants. Their chromophore, phycocyanobilin (PCB), was cleaved from the apoprotein by solvolysis in alcohols and alcoholic aqueous solutions. In all cases two PCB isomers were obtained, while different solvent adducts were formed upon the use of different reagents. The reaction is believed to take place via two competing pathways, a concerted E2 elimination and a SN2 nucleophilic substitution. Three cleavage methods were compared in terms of yield and purity: conventional reflux, sealed vessel heated in an oil bath, and microwave assisted reaction...
February 1, 2018: Food Chemistry
Ke Wang, Xiujuan Xie, Yi Zhang, Yuanxiang Huang, Shiyu Zhou, Wei Zhang, Yuyang Lin, Huajun Fan
A novel method for simultaneous determination of pyrethroids residues in Litchi fruit has been developed by HPLC-UV detection using microwave-assisted extraction (MAE) coupled with ultrasonic-assisted dispersive liquid-liquid microextraction (UADLLME). Extraction conditions of MAE and UADLLME were respectively investigated by single-factor experiments and response surface methodology. Optimized experimental conditions included 310μL of chlorobenzene as extraction solvent, 1.3mL of ethanol as dispersive solvent and 3min of extraction time for UADLLME...
February 1, 2018: Food Chemistry
Mun Yhung Jung, Ju Hee Kang, Hyun Jeong Jung, Sang Yong Ma
Rice and rice products have been reported to contain high contents of toxic inorganic arsenic (iAs). The inorganic arsenic contents in microwavable ready-to-eat rice products (n=30) and different types of Korean rice (n=102) were determined by a gas chromatography-tandem mass spectrometry (GC-MS/MS). The method showed low limit of detection (0.015pg), high intra- and inter-day repeatability (<7.3%, RSD), and recovery rates (90-117%). The mean iAs content in the ready-to-eat rice products was 59μgkg(-1) (dry weight basis)...
February 1, 2018: Food Chemistry
Rammah A Alahnomi, Z Zakaria, E Ruslan, S R Ab Rashid, Amyrul Azuan Mohd Bahar, Azizah Shaaban
A novel symmetrical split ring resonator (SSRR) based microwave sensor with spurline filters for detecting and characterizing the properties of solid materials has been developed. Due to the weak perturbation in the interaction of material under test (MUT) and planar microwave sensor, spurline filters were embedded to the SSRR microwave sensor which effectively enhanced Q-factor with suppressing the undesired harmonic frequency. The spurline filter structures force the presented sensor to resonate at a fundamental frequency of 2...
2017: PloS One
Noelia Castillejo, Ginés Benito Martínez Hernández, Antonio José Lozano Guerrero, Juan Luis Pedreño Molina, Perla A Gómez, Encarna Aguayo, Francisco Artés, Francisco Artés Hernández
BACKGROUND: The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at 5 or 15 °C were studied. Such results were compared to conventional pasteurization (CP; 90 °C for 45 s) while unheated fresh blended samples were used as control (CTRL)...
September 8, 2017: Journal of the Science of Food and Agriculture
C Kumar, M A Karim
Microwave convective drying (MCD) is gaining increasing interest due to its unique volumetric heating capability and ability to significantly reduce drying time and improve food quality. The main objective of this paper is to discuss, critically analyze and evaluate the recent advances in MCD and suggest the future directions in this field. The main focus of this paper is the mathematical modeling and experimental investigations in microwave convective drying of food materials. Recent developments in mathematical modeling of MCD is discussed and existing experimental setup and their advantages and disadvantages are discussed and analysed...
September 5, 2017: Critical Reviews in Food Science and Nutrition
Changqi Liu, Guneet S Chhabra, Jing Zhao, Valerie D Zaffran, Sahil Gupta, Kenneth H Roux, Thomas M Gradziel, Shridhar K Sathe
A commercially available monoclonal antibody (mAb)-based direct sandwich enzyme-linked immunosorbent assay (ELISA) kit (BioFront Technologies, Tallahassee, Fla., U.S.A.) was compared with an in-house developed mAb 4C10-based ELISA for almond detection. The assays were comparable in sensitivity (limit of detection < 1 ppm full fat almond, limit of quantification < 5 ppm full fat almond), specificity (no cross-reactivity with 156 tested foods at a concentration of 100000 ppm whole sample), and reproducibility (intra- and interassay variability < 15% CV)...
October 2017: Journal of Food Science
M Garcia-Vaquero, G Rajauria, J V O'Doherty, T Sweeney
Polysaccharides obtained from macroalgae have promising prospects and could contribute greatly to the future of a marine based bio-economy. Specifically, laminarin and fucoidan from brown macroalgae have a wide variety of potential industrial applications including functional foods and nutraceuticals, due to their broad range of biological activities. These beneficial biological activities are related to the chemical composition and structure of the macroalgal polysaccharides. The molecular weight, monosaccharide composition and sulphate content of these polysaccharides could be influenced by both macroalgal biology (i...
September 2017: Food Research International
Nikolaos I Rousis, Nikolaos S Thomaidis
Lanthanides, actinides and transition metals have demonstrated the ability to be used as fingerprint for the specification of the authenticity and geographical origin of food commodities. Therefore, the existence of analytical methods for their determination is of great importance, since both producers and consumers could benefit. An inductively coupled plasma mass spectrometric (ICP-MS) method was developed and validated for the determination of these elements in a Protected Designation of Origin product, the Chios mastic gum...
December 1, 2017: Talanta
Charles S Huber, Maria Goreti R Vale, Morgana B Dessuy, Milan Svoboda, Stanislav Musil, Jiři Dědina
A slurry sampling procedure for arsenic speciation analysis in baby food by arsane generation, cryogenic trapping and detection with atomic absorption spectrometry is presented. Several procedures were tested for slurry preparation, including different reagents (HNO3, HCl and tetramethylammonium hydroxide - TMAH) and their concentrations, water bath heating and ultrasound-assisted agitation. The best results for inorganic arsenic (iAs) and dimethylarsinate (DMA) were reached when using 3molL(-1) HCl under heating and ultrasound-assisted agitation...
December 1, 2017: Talanta
Chian-Feng Huang, I-Jen Wang
In 2011, the Taiwan Food and Drug Administration inadvertently discovered that, for decades, manufacturers had replaced expensive natural emulsifiers in food products with diethylhexyl phthalate (DEHP). We wanted to compare urinary phthalate metabolite levels of children before and after the DEHP food contamination event and identify source(s) of phthalate exposure in addition to the illegal food additives. In the present study, morning urine samples were collected from a cohort of 453 children in 2010 in Taipei...
August 19, 2017: International Journal of Environmental Research and Public Health
Andrei Mocan, Simone Carradori, Marcello Locatelli, Daniela Secci, Stefania Cesa, Adriano Mollica, Simona Riga, Andrea Angeli, Claudiu T Supuran, Christian Celia, Luisa Di Marzio
Kudzu, the dried root of an important edible plant (Pueraria lobata), is used in Traditional Chinese Medicine for the important nutritional value strictly related to its isoflavone derivatives. These compounds characterize the quality of kudzu contained in different preparations, as pharmaceutical ingredient as well as dietary/food supplement (e.g. starch). The optimization of the isoflavones recovery, monitored by HPLC-PDA, through different innovative and conventional extraction techniques, e.g. microwave-assisted, ultrasound-assisted and conventional extraction, represented a suitable challenge in food industry and natural products evaluation...
August 11, 2017: Food and Chemical Toxicology
Qi Cui, Li-Tao Wang, Ju-Zhao Liu, Hui-Mei Wang, Na Guo, Cheng-Bo Gu, Yu-Jie Fu
A simple, green and efficient extraction method named modified-solvent free microwave extraction (M-SFME) was employed for the extraction of essential oils (EOs) from Amomun tsao-ko. The process of M-SFME was optimized with the prominent preponderance of such higher extraction yield (1.13%) than those of solvent free microwave extraction (SFME, 0.91%) and hydrodistillation (HD, 0.84%) under the optimal parameters. Thirty-four volatile substances representing 95.4% were identified. The IC50 values of EOs determined by DPPH radical scavenging activity and β-carotene/linoleic acid bleaching assay were 5...
September 1, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
Beatriz Cabanillas, Natalija Novak
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed...
August 11, 2017: Critical Reviews in Food Science and Nutrition
Joshua B Gurtler
The purpose of this review is to delineate means of decontaminating soil. This information might be used to mitigate soil-associated risks of foodborne pathogens. The majority of the research in the published literature involves inactivation of plant pathogens in soil, i.e., those pathogens harmful to fruit and vegetable production and ornamental plants. Very little has been published regarding the inactivation of foodborne human pathogens in crop soil. Nevertheless, because decontamination techniques for plant pathogens might also be useful methods for eliminating foodborne pathogens, this review also includes inactivation of plant pathogens, with appropriate discussion and comparisons, in the hopes that these methods may one day be validated against foodborne pathogens...
September 2017: Journal of Food Protection
Sofiane Dairi, Marie-Annette Carbonneau, Teresa Galeano-Diaz, Hocine Remini, Farid Dahmoune, Omar Aoun, Amine Belbahi, Céline Lauret, Jean-Paul Cristol, Khodir Madani
Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), α-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe(+3)/Ascorbic acid (Fe(+3)/AsA) system mediated peroxidation of l-α-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7...
December 15, 2017: Food Chemistry
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