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https://www.readbyqxmd.com/read/28702596/characterization-and-cardioprotective-activity-of-anthocyanins-from-nitraria-tangutorum-bobr-by-products
#1
Ming Zhang, Jianbin Ma, Hongtao Bi, Jiayin Song, Hongxia Yang, Zhenghua Xia, Yuzhi Du, Tingting Gao, Lixin Wei
The Nitraria tangutorum Bobr. fruit is an indigenous berry of the shrub belonging to the Zygophyllaceae family which grows at an altitude of over 3000 m in the Tibetan Plateau, and has been used as a native medicinal food for treating weakness of the spleen, stomach syndrome, dyspepsia, neurasthenia, dizziness, etc. for thousands of years. Nowadays, N. tangutorum industrial juice by-products generated from health food production can be a potential low cost source of some unique bioactive ingredients. In a prior study, we established a simultaneous microwave/ultrasonic assisted enzymatic extraction method for extracting antioxidant ingredients from the industrial by-products of N...
July 13, 2017: Food & Function
https://www.readbyqxmd.com/read/28688604/serum-concentrations-of-per-and-poly-fluoroalkyl-substances-and-factors-associated-with-exposure-in-the-general-adult-population-in-south-korea
#2
Jin Heon Lee, Chae Kwan Lee, Chun-Hui Suh, Hee-Sook Kang, Chun-Pyo Hong, Suk-Nam Choi
Per- and polyfluoroalkyl substances (PFASs) are ubiquitous contaminants found worldwide, including in South Korea. As a result, they are frequently detected in Koreans. However, there is limited representative data and information on potential sources in Korea. Therefore, we measured the serum concentrations of ten PFASs in nationally representative samples of the Korean population (n=1874, 18-69 years) and evaluated the factors associated with their exposure. Serum PFOS, PFDA, PFOA, and PFNA were detected in nearly all participants (83...
June 24, 2017: International Journal of Hygiene and Environmental Health
https://www.readbyqxmd.com/read/28680802/lobster-processing-by-products-as-valuable-bioresource-of-marine-functional-ingredients-nutraceuticals-and-pharmaceuticals
#3
REVIEW
Trung T Nguyen, Andrew R Barber, Kendall Corbin, Wei Zhang
The worldwide annual production of lobster was 165,367 tons valued over $3.32 billion in 2004, but this figure rose up to 304,000 tons in 2012. Over half the volume of the worldwide lobster production has been processed to meet the rising global demand in diversified lobster products. Lobster processing generates a large amount of by-products (heads, shells, livers, and eggs) which account for 50-70% of the starting material. Continued production of these lobster processing by-products (LPBs) without corresponding process development for efficient utilization has led to disposal issues associated with costs and pollutions...
2017: Bioresources and Bioprocessing
https://www.readbyqxmd.com/read/28675223/carbon-nanowalls-a-new-versatile-graphene-based-interface-for-the-laser-desorption-ionization-mass-spectrometry-detection-of-small-compounds-in-real-samples
#4
I S Hosu, M Sobaszek, M Ficek, R Bogdanowicz, H Drobecq, L Boussekey, A Barras, O Melnyk, R Boukherroub, Y Coffinier
Carbon nanowalls, vertically aligned graphene nanosheets, attract attention owing to their tunable band gap, high conductivity, high mechanical robustness, high optical absorbance and other remarkable properties. In this paper, we report for the first time the use of hydrophobic boron-doped carbon nanowalls (CNWs) for laser desorption/ionization of small compounds and their subsequent detection by mass spectrometry (LDI-MS). The proposed method offers sensitive detection of various small molecules in the absence of an organic matrix...
July 13, 2017: Nanoscale
https://www.readbyqxmd.com/read/28672789/evaluating-modern-techniques-for-the-extraction-and-characterisation-of-sunflower-hellianthus-annus-l-seeds-phenolics
#5
Panagiotis Zoumpoulakis, Vassilia J Sinanoglou, Eleni Siapi, George Heropoulos, Charalampos Proestos
Recently there is a great interest in using high energy techniques (HET) which involve microwave or ultrasound-assisted extraction (MAE and UAE) for isolation of natural bioactive compounds from plant foods. Such bioactive compounds are phenolics which were determined from sunflower (Helianthus annuus L.) kernels and hulls (defatted) utilising two different high energy extraction techniques, ultrasound and microwave assisted solvent extraction. All samples were characterised by ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS)...
June 24, 2017: Antioxidants (Basel, Switzerland)
https://www.readbyqxmd.com/read/28672690/valorization-of-starchy-cellulosic-and-sugary-food-waste-into-hydroxymethylfurfural-by-one-pot-catalysis
#6
Iris K M Yu, Daniel C W Tsang, Alex C K Yip, Season S Chen, Yong Sik Ok, Chi Sun Poon
This study aimed to produce a high-value platform chemical, hydroxymethylfurfural (HMF), from food waste and evaluate the catalytic performance of trivalent and tetravalent metals such as AlCl3, CrCl3, FeCl3, Zr(O)Cl2, and SnCl4 for one-pot conversion. Starchy food waste, e.g., cooked rice and penne produced 4.0-8.1 wt% HMF and 46.0-64.8 wt% glucose over SnCl4 after microwave heating at 140 °C for 20 min. This indicated that starch hydrolysis was effectively catalyzed but subsequent glucose isomerization was rate-limited during food waste valorization, which could be enhanced by 40-min reaction to achieve 22...
June 22, 2017: Chemosphere
https://www.readbyqxmd.com/read/28669159/simplified-techniques-for-killing-the-carcinogenic-opisthorchis-viverrini-metacercariae-in-cyprinid-fish
#7
Panupan Sripan, Thidarut Boonmars, Jiraporn Songsri, Ratchadawan Aukkanimart, Pranee Sriraj, Panaratana Rattanasuwan, Parichart Boueroy, Apiporn Suwannatrai, Surasit Aunpromma, Narong Khuntikeo, Watcharin Loilome, Nisana Namwat, Puangrat Yongvanit, Aung PhyoWai, Sukhonthip Khueangchaingkhwang, Wu Zhilang, Benjamabhorn Pumhirunroj, Atchara Artchayasawat, Sirintip Boonjaraspinyo
Consumption of fluke-free fish is the most important factor in controlling Opisthorchis viverrini (OV) infection in endemic areas such as northeast Thailand and thereby reducing the risk of cholangiocarcinoma. Cooking fish is the best way to avoid infection; however, the cultural practice of eating raw or fermented fish is difficult to change. We investigated the food preparation process, using freezing, heating and fermentation to kill OV metacercariae in fish. Uncooked cyprinid fish infected with OV were divided into three groups: refrigerated at 4 oC for 24, 48 or 72 h (control group); frozen at -20 oC for 24, 48 or 72 h; or heated by microwaving (at 400 or 800 W) or boiling at 90 oC for 1, 5 or 10 min...
June 25, 2017: Asian Pacific Journal of Cancer Prevention: APJCP
https://www.readbyqxmd.com/read/28657649/application-of-pretreatment-methods-on-agricultural-products-prior-to-frying-a-review
#8
REVIEW
Ayobami Olayemi Oladejo, Haile Ma, Wenjuan Qu, Cunshan Zhou, Bengang Wu, Uzoejinwa Benjamin Bernard, Daniel I Onwude, Xue Yang
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have come up with many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatments techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods...
June 28, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28655313/lipids-characterization-of-ultrasound-and-microwave-processed-germinated-sorghum
#9
Sadia Hassan, Muhammad Imran, Nazir Ahmad, Muhammad Kamran Khan
BACKGROUND: Cereal crops and oilseeds provide diverse pool of fatty acids with characteristic properties. Sorghum (Sorghum bicolor (L.) Moench) provides the staple food with serving as main source of energy and protein. Germination of sorghum generally increases the nutritive value of seeds and the effects of germination on lipids composition of seeds vary greatly with processing conditions. Therefore, the current study was conducted to compare the effect of emerging processing techniques such as ultrasound (US) and microwave (MW) on fatty acids composition and oil yield of sorghum seeds before and after germination...
June 27, 2017: Lipids in Health and Disease
https://www.readbyqxmd.com/read/28646833/the-use-of-fruit-extracts-for-production-of-apple-chips-with-enhanced-antioxidant-activity
#10
Tomasz Tarko, Aleksandra Duda-Chodak, Dorota Semik-Szczurak
Background: Style and pace of life make consumers more willing to reach for snack products. This group of processed food includes, among others, fruit chips. Due to the increasing incidence of diseases associated with the excessive exposure to free radicals foods enriched with antioxidant compounds, eg. polyphenols, can be introduced into the sale. Objective: The aim of the study was to use the fruit extracts for the production of apple chips with enhanced antioxidant activity...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28633063/serum-perfluoroalkyl-acids-pfaas-and-associations-with-behavioral-attributes
#11
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
#12
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
#13
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...
July 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
#14
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...
July 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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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