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Matti Narkia

Estimation and Fortification of Vitamin D3 in Pasteurized Process Cheese -- Upreti et a... - 0 views

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    Estimation and fortification of vitamin D3 in pasteurized process cheese.
    Upreti P, Mistry VV, Warthesen JJ.
    J Dairy Sci. 2002 Dec;85(12):3173-81.
    PMID: 12512590


    The objective of this study was to develop methods for the estimation and fortification of vitamin D3 in pasteurized Process cheese. Vitamin D3 was estimated using alkaline saponification at 70°C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D3 was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D3 in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or fat-dispersible forms of vitamin D3 at a level of 100 IU per serving (28 g) were manufactured. There was no loss of vitamin D3 during Process cheese manufacture, and the vitamin was uniformly distributed. No losses of the vitamin occurred during storage of the fortified cheeses over a 9-mo period at 21 to 29°C and 4 to 6°C. There was an approximately 25 to 30% loss of the vitamin when cheeses were heated for 5 min in an oven maintained at 232°C. Added vitamin D3 did not impart any off flavors to the Process cheeses as determined by sensory analysis. There were no differences between the water- and fat-dispersible forms of the vitamin in the parameters measured in fortified cheeses
Matti Narkia

Heat Forms Potentially Harmful Substance In High-fructose Corn Syrup, Bee Study Finds - 0 views

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    ScienceDaily (Aug. 27, 2009) - Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) that is often fed to honey bees. Their study, which appears in the current issue of ACS' bi-weekly Journal of Agricultural and Food Chemistry, may also have implications for soft drinks and dozens of other human foods that contain HFCS. The substance, hydroxymethylfurfural (HMF), forms mainly from heating fructose.
Matti Narkia

WHFoods: How to prepare broccoli to retain its nutritional value. - 0 views

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    Did you know that cutting the florets into smaller pieces and the stems into thin slices and letting them sit for 5 to 6 minutes before cooking will enhance their cancer protective properties? Cutting broccoli into smaller pieces breaks the cells and activates an enzyme called myrosinase. The myrosinase converts some of the sulfur-containing chemicals found in broccoli (call glucosinolates) into other sulfur containing chemicals (called isothiocyanates) which research has shown to contain cancer preventive properties not found in the glucosinolates . Studies have actually pinpointed specific mechanisms, like changes in cellular genetic processes, which are involved in increasing cancer protection.
Matti Narkia

Polyamine metabolism and transforming growth factor-beta signaling are affected in Caco... - 0 views

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    Polyamine metabolism and transforming growth factor-beta signaling are affected in Caco-2 cells by differentially cooked broccoli extracts.
    Furniss CS, Bennett RN, Bacon JR, LeGall G, Mithen RF.
    J Nutr. 2008 Oct;138(10):1840-5. Erratum in: J Nutr. 2009 Feb;139(2):400.
    PMID: 18806090
Matti Narkia

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked vers... - 0 views

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    Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli
    Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes
    J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509
    Publication Date (Web): October 24, 2008 (Article)
    DOI: 10.1021/jf801989e
Matti Narkia

Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane - 0 views

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    (NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry.

    "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.
Matti Narkia

The influence of processing and preservation on the retention of health-promoting compo... - 0 views

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    The influence of processing and preservation on the retention of health-promoting compounds in broccoli.
    Galgano F, Favati F, Caruso M, Pietrafesa A, Natella S.
    J Food Sci. 2007 Mar;72(2):S130-5.
    PMID: 17995854
    DOI: 10.1111/j.1750-3841.2006.00258.x
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