keyword
MENU ▼
Read by QxMD icon Read
search

microwaved food

keyword
https://www.readbyqxmd.com/read/27914031/a-simple-spectrofluorimetric-method-for-iron-determination-with-a-chalcone-based-schiff-base
#1
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
https://www.readbyqxmd.com/read/27885803/rapid-and-sensitive-determination-of-phytosterols-in-functional-foods-and-medicinal-herbs-by-using-uhplc-ms-ms-with-microwave-assisted-derivatization-combined-with-dual-ultrasound-assisted-dispersive-liquid-liquid-microextraction
#2
Jing Sun, Xian-En Zhao, Jun Dang, Xiaoyan Sun, Longfang Zheng, Jinmao You, Xiao Wang
In this work, a hyphenated technique of dual ultrasound-assisted dispersive liquid-liquid microextraction combined with microwave-assisted derivatization followed by ultra high performance liquid chromatography tandem mass spectrometry has been developed for the determination of phytosterols in functional foods and medicinal herbs. Multiple reaction monitoring mode was used for the tandem mass spectrometry detection. A mass-spectrometry-sensitive reagent, 4'-carboxy-substituted rosamine, has been used as the derivatization reagent for five phytosterols, and internal standard diosgenin was used for the first time...
November 25, 2016: Journal of Separation Science
https://www.readbyqxmd.com/read/27861962/quality-assessment-of-dried-okara-as-a-source-of-production-of-gluten-free-flour
#3
María V Ostermann-Porcel, Ana N Rinaldoni, Laura T Rodriguez-Furlán, Mercedes E Campderrós
BACKGROUND: Okara is a by-product of soymilk and of tofu elaboration which is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of Okara and to be able to determine an appropriate drying methodology, a microwave, a rotary dryer and freeze-drying were assessed. Furthermore, flour with an enzymatic treatment was characterized as well as its functional, physicochemical and textural properties. RESULTS: The results showed that the physiochemical characteristics of the flour were affected by the drying process, reaching adequate water content, high protein and fiber content...
November 9, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27853264/a-simple-design-for-microwave-assisted-digestion-vessel-with-low-reagent-consumption-suitable-for-food-and-environmental-samples
#4
Mehrdad Gholami, Shima Behkami, Sharifuddin Md Zain, Sezgin Bakirdere
The objective of this work is to prepare a cost-effective, low reagent consumption and high performance polytetrafluoroethylene (PTFE) vessel that is capable to work in domestic microwave for digesting food and environmental samples. The designed vessel has a relatively thicker wall compared to that of commercial vessels. In this design, eight vessels are placed in an acrylonitrile butadiene styrene (ABS) holder to keep them safe and stable. This vessel needs only 2.0 mL of HNO3 and 1.0 mL H2O2 to digest 100 mg of biological sample...
November 17, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27829931/tunable-microwave-assisted-method-for-the-solvent-free-and-catalyst-free-peracetylation-of-natural-products
#5
Manuela Oliverio, Paola Costanzo, Monica Nardi, Carla Calandruccio, Raffaele Salerno, Antonio Procopio
Background: The peracetylation is a simple chemical modification that can be used to enhance the bioavailability of hydrophilic products and to obtain safe and stable pro-drugs. Results: A totally green, solvent-free and catalyst-free microwave (MW)-assisted method for peracetylation of natural products such as oleuropein, alpha-hederin, quercetin and rutin is presented. By simply tuning the MW heating program, polyols with chemical diverse -OH groups or thermolabile functionalities can be peracetylated to improve the biological activity without degradation of the natural starting molecules...
2016: Beilstein Journal of Organic Chemistry
https://www.readbyqxmd.com/read/27813309/microalgae-amino-acid-extraction-and-analysis-at-nanomolar-level-using-electroporation-and-capillary-electrophoresis-with-laser-induced-fluorescence-detection
#6
Reine Nehmé, Carla Atieh, Syntia Fayad, Bérengère Claude, Agnès Chartier, Mona Tannoury, Fatma Elleuch, Slim Abdelkafi, Chantal Pichon, Philippe Morin
Amino acids play a key role in food analysis, clinical diagnostics and biochemical research. Capillary electrophoresis with laser-induced fluorescence detection was used for the analysis of several amino acids. Amino acid labeling with fluorescein isothiocyanate was conducted using microwave-assisted derivatization at 80°C (680 W) during only 150 s. Good electrophoretic resolution was obtained using a background electrolyte composed of sodium tetraborate buffer (100 mM; pH 9.4) and β-cyclodextrin (10 mM), and the limits of quantification were 3-30 nM...
November 4, 2016: Journal of Separation Science
https://www.readbyqxmd.com/read/27763542/green-extraction-from-pomegranate-marcs-for-the-production-of-functional-foods-and-cosmetics
#7
Raffaella Boggia, Federica Turrini, Carla Villa, Chiara Lacapra, Paola Zunin, Brunella Parodi
The aim of this study was to investigate the potential of retrieving polyphenolic antioxidants directly from wet pomegranate marcs: the fresh by-products obtained after pomegranate juice processing. These by-products mainly consist of internal membranes (endocarp) and aril residues. Even if they are still edible, they are usually discharged during juice production and, thus, they represent a great challenge in an eco-sustainable industrial context. Green technologies, such as ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE), have been employed to convert these organic residues into recycled products with high added value...
October 18, 2016: Pharmaceuticals
https://www.readbyqxmd.com/read/27741363/effects-of-microwave-and-ultrasound-assisted-extraction-on-the-recovery-of-soy-proteins-for-soy-allergen-detection
#8
Amma Amponsah, Balunkeswar Nayak
The extraction of soy proteins for soy allergen detections is conventionally achieved with PBS buffer for at least 2 h at room temperature or 4 °C. This method has been reported to be inefficient due to time consumption and inadequate protein extraction resulting in false negative allergen detection and mislabeling of foods containing allergenic proteins. This study investigated the application of microwave (MAE) and ultrasound assisted extraction (UAE) techniques to extract and improve recovery of allergens from various soy matrices...
October 14, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27737547/thermo-alkaline-treatment-as-a-practical-degradation-strategy-to-reduce-indospicine-contamination-in-camel-meat
#9
Eddie T T Tan, Ken W L Yong, Siew Hoon Wong, Bruce R D'Arcy, Rafat Al Jassim, James Joseph De Voss, Mary T Fletcher
Ingestion of indospicine-contaminated camel and horse meat has caused fatal liver injury to dogs in Australia, and it is currently not known if such contaminated meat may pose a human health risk upon dietary exposure. To date, indospicine related research has tended to focus on analytical aspects, with little information on post-harvest management of indospicine-contaminated meat. In this study, indospicine degradation was investigated both in aqueous solution and also in contaminated meat, under a range of conditions...
October 14, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27720479/two-cases-of-thermal-burns-of-the-larynx-in-older-men
#10
Yukiyoshi Hyo, Kenji Fukutsuji, Hisaki Fukushima, Tamotsu Harada
Cases of thermal burns of the larynx in infants and in patients with mental illness have been reported, but those in older people are rare. We report two cases of thermal burns of the larynx in older people caused by ingestion of microwave-heated food (meat and potato stew or a bean-jam filled bun). Both patients were users of full dentures. Conservative therapy was effective in one patient, while tracheotomy was performed in the other patient at the time of the initial examination. Hot food is expelled from the mouth as a reflective response, preventing thermal burns of the larynx...
October 6, 2016: Auris, Nasus, Larynx
https://www.readbyqxmd.com/read/27682408/direct-determination-of-lead-in-foods-by-solid-sampling-electrothermal-vaporization-atomic-fluorescence-spectrometry
#11
Derong Shang, Yanfang Zhao, Yuxiu Zhai, Jinsong Ning, Delin Duan, Yongdong Zhou
A solid sampling method for the determination of lead in foods (including grains, vegetables and seafoods) using electrothermal vaporization atomic fluorescence spectrometry was established. The method introduced samples using electrothermal vaporization by quartz furnace and used on-line ashing and vaporization to remove matrix interferences for the specific trap of lead. It was proven by the certified reference material (CRM) and the recovery rate of the standards that the electrothermal vaporization was stable and there was no effect for sampling difference...
2016: Analytical Sciences: the International Journal of the Japan Society for Analytical Chemistry
https://www.readbyqxmd.com/read/27679700/anti-listerial-activity-of-four-seaweed-essential-oils-against-listeria-monocytogenes
#12
Jayanta Kumar Patra, Kwang-Hyun Baek
BACKGROUND: Listeria monocytogenes is one of the most virulent types of bacteria and causes severe foodborne illness, such as listeriosis. Because this pathogen has become resistant to sanitizers and other disinfectants that are used to clean utensils and surfaces during food processing, it poses a serious threat to the food industry. OBJECTIVES: The study was conducted to determine the anti-listerial potential of essential oils extracted from four edible seaweeds against L...
July 2016: Jundishapur Journal of Microbiology
https://www.readbyqxmd.com/read/27649605/determination-and-multivariate-analysis-of-mineral-elements-in-the-medicinal-hoelen-mushroom-wolfiporia-extensa-agaricomycetes-from-china
#13
Jing Sun, Ji Zhang, Yanli Zhao, Yuanzhong Wang, Wanyi Li
Concentrations of 11 elements (As, Ba, Cd, Cu, Fe, Mn, Ni, Pb, Se, Sr, and Zn) from the medicinal and edible mushroom Wolfiporia extensa were determined using atomic fluorescence spectrometry (for As and Se) and inductively coupled plasma atomic emission spectrometry (for Ba, Cd, Cu, Fe, Mn, Ni, Pb, Sr, and Zn). All the samples were collected from 6 regions of Yuxi in Yunnan Province in the southwest of China and were digested with concentrated nitric acid and hydrogen peroxide in a microwave system. The recovery rates of standard addition ranged from 98...
2016: International Journal of Medicinal Mushrooms
https://www.readbyqxmd.com/read/27649486/comparison-of-reduced-sugar-high-quality-chocolates-sweetened-with-stevioside-and-crude-stevia-green-extract
#14
Luisa Torri, Alessandra Frati, Paolino Ninfali, Stefano Mantegna, Giancarlo Cravotto, Gabriella Morini
BACKGROUND: The demand for zero and reduced-sugar food products containing cocoa is expanding continuously. The study has been designed to evaluate the feasibility of producing high-quality chocolate sweetened with a crude extract of Stevia rebaudiana (Bertoni) prepared by a green microwave-assisted water-steam extraction procedure. Seven approximately isosweet chocolate formulations were developed mixing cocoa paste, sucrose, commercial stevioside, crude green extract and maltitol in different proportions...
September 20, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27647503/fatty-acids-characterization-oxidative-perspectives-and-consumer-acceptability-of-oil-extracted-from-pre-treated-chia-salvia-hispanica-l-seeds
#15
Muhammad Imran, Muhammad Nadeem, Muhammad Faisal Manzoor, Amna Javed, Zafar Ali, Muhammad Nadeem Akhtar, Muhammad Ali, Yasir Hussain
BACKGROUND: Chia (Salvia hispanica L.) seeds have been described as a good source of lipids, protein, dietary fiber, polyphenolic compounds and omega-3 polyunsaturated fatty acids. The consumption of chia seed oil helps to improve biological markers related to metabolic syndrome diseases. The oil yield and fatty acids composition of chia oil is affected by several factors such as pre-treatment method and size reduction practices. Therefore, the main mandate of present investigate was to study the effect of different seed pre-treatments on yield, fatty acids composition and sensory acceptability of chia oil at different storage intervals and conditions...
2016: Lipids in Health and Disease
https://www.readbyqxmd.com/read/27626184/kinetic-study-on-peptide-bound-pyrraline-formation-and-elimination-in-the-maillard-reaction-using-single-and-multiple-response-models
#16
Zhili Liang, Lin Li, Haiping Qi, Zhenbo Xu Xia Zhang, Bing Li
Pyrraline, an advanced glycation end product (AGE), is related to some chronic diseases and can be employed as an indicator for heat damage in food processing. In this study, the impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C. The maximum pep-pyr concentration increased as follows: 200 °C ˂ 180 °C ˂ 160 °C ˂ 120 °C ˂ 140 °C...
October 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27614280/reaching-new-audiences-using-electronic-magazines-for-microwave-food-safety-education
#17
Julie A Albrecht, Julie Garden-Robinson, Carol Schwarz, Kayla Colgrove
No abstract text is available yet for this article.
September 2016: Journal of Nutrition Education and Behavior
https://www.readbyqxmd.com/read/27592822/effect-of-cooking-methods-on-the-stability-of-thiamin-and-folic-acid-in-fortified-rice
#18
Carlos Mário Martins Silveira, Ana Vládia Bandeira Moreira, Hércia Stampini Duarte Martino, Renata Sena Gomide, Soraia Silva Pinheiro, Ceres Mattos Della Lucia, Helena Maria Pinheiro-Sant'ana
Rice fortification offers great potential to deliver essential micronutrients to a large part of the world population. However, high temperatures required for cooking rice a re deleterious to thermally labile micronutrients. This study evaluated the content and stability of thiamin and folic acid in fortified rice after different cooking methods (stir-frying, boiling, cooking in a microwave oven and boiling in a Food Service). The analyses were performed by High Performance Liquid Chromatography (HPLC). The fortified rice showed the highest thiamin content (0...
September 4, 2016: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/27570533/two-weeks-sustained-unresponsiveness-by-oral-immunotherapy-using-microwave-heated-cow-s-milk-for-children-with-cow-s-milk-allergy
#19
Masaya Takahashi, Shoichiro Taniuchi, Kazuhiko Soejima, Yasuko Hatano, Sohsaku Yamanouchi, Kazuanri Kaneko
BACKGROUND: Several studies have reported that oral immunotherapy (OIT) is effective for children with cow's milk (CM) allergy. These studies reported the efficacy of OIT in terms of desensitization, but did not describe sustained unresponsiveness to CM. The aim of this study was to evaluate the efficacy of the OIT protocol using microwave heated cow's milk (MH-CM) in terms of 2-weeks-sustained unresponsiveness (2-weeks-SU) and safety. METHODS: Forty-eight children were enrolled in this study...
2016: Allergy, Asthma, and Clinical Immunology
https://www.readbyqxmd.com/read/27566837/essential-oil-variability-and-biological-activities-of-tetraclinis-articulata-vahl-masters-wood-according-to-the-extraction-time
#20
Abderrahmane Djouahri, Saka Boualem, Lynda Boudarene, Aoumeur Baaliouamer
In the present work, the hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD) kinetics of essential oil extracted from Tetraclinis articulata (Vahl) Masters wood was conducted, in order to assess the impact of extraction time and technique on chemical composition and biological activities. GC and GC-MS analyses showed significant differences between the extracted essential oils, where each family class or component presents a specific kinetic according to extraction time, technique and especially for the major components: camphene, linalool, cedrol, carvacrol and α-acorenol...
August 27, 2016: Chemistry & Biodiversity
keyword
keyword
97925
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"