Search results for " bread"
showing 10 items of 59 documents
Determination of ochratoxin A in maize bread samples by LC with fluorescence detection.
2007
Ochratoxin A (OTA) is a secondary fungal metabolite produced by several moulds, mainly by Aspergillus ochraceus, A. carbonarius, A. niger and by Penicillium verrucosum. The present work shows the results of comparative studies using different procedures for the analysis of OTA in maize bread samples. The studied analytical methods involved extraction with different volumes of PBS/methanol, different extraction apparatus, and clean-up through immunoaffinity columns. The separation and identification were carried out by high-performance liquid chromatography with fluorescence detection. The optimized method for analysis of OTA in maize bread involved extraction with PBS:methanol (50:50), and …
Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake
2012
Research report; International audience; This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of the MG). In each group, two 15-day cross-over conditions were set up. During the experimental condition the usual breakfast of each participant was replaced by an isocaloric portion of plain bread (WS or MG). D…
Influence of substrate oxidation on the reward system, no role of dietary fibre.
2011
International audience; It has been suggested that a high intake of dietary fibre helps regulate energy intake and satiety. The present study aimed to examine whether dietary fibre influenced the liking and wanting components of the food reward system, the metabolic state or subsequent intake. Five sessions involving 32 normal-weight subjects (16 men and 16 women, 30.6 ± 7.6 year) were held. The sessions differed in the composition of the bread eaten during breakfasts (dietary fibre content varied from 2.4 to 12.8 g/100 g). Several factors such as the palatability, weight, volume, energy content and macronutrient composition of the breakfasts were adjusted. Energy expenditure, the respirato…
R&D subsidies & external collaborative breadth: Differential gains and the role of collaboration experience
2018
The file attached to this record is the author's final peer reviewed version. External collaboration breadth is important for firms to acquire the knowledge needed to innovate. In this paper, we combine cross-sectional and longitudinal data from the Spanish Panel of Technological Innovation Survey (PITEC) to examine the indirect impact of R&D subsidies on firm external collaboration breadth. We contribute to understanding of the indirect impacts of R&D subsidies by first providing strong evidence of an economically significant average positive impact of R&D subsidies on firm external collaboration breadth. Second, our results advance understanding of the differential impacts of R&D subsidie…
Universal Breadwinner Versus Universal Caregiver Model : Fathers’ Involvement in Caregiving and Well-Being of Mothers of Offspring with Intellectual …
2015
Background The universal breadwinner model means both parents are employed; while the universal caregiver model implies that the father's hours of caregiving are equal or higher to those of the mother. This study aims to examine the hypothesis that the universal caregiver model is more related to the overall well-being of mothers of children with intellectual disabilities than the universal breadwinner model. Methods Face-to-face interview surveys were conducted in 2011 in Taiwan with 876 working-age mothers who had an offspring with intellectual disabilities. The survey included 574 mothers living with their husbands who became our participants. Results Both anova and regression analyses i…
San Calogero eroe mietitore: continuità rituali, tempi delle feste e ritmi ergologici in Sicilia
2020
Le “somiglianze” tra antico e presente rituale non sono né accidentali né, necessariamente, frutto dell’adozione di certi modelli “forti” derivati da contatti culturali. Sono, piuttosto, specifici atti di parole, costruiti a partire da una langue simbolica comune (un apparato simbolico, sostanziato di credenze con valore cognitivo, diretto a riempire di senso i discreta culturalmente estrapolati dalla “realtà”) formatasi al momento dell’affermarsi dei regimi di vita neolitici. L’emergere, al momento del passaggio a un’economia agricola e a forme di insediamento stabili, di nuovi problemi socio-ecologici aveva imposto all’uomo, infatti, l’adozione di nuove configurazioni simboliche che organ…
Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
2014
Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a …
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread
2020
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
2019
The effects of the addition of 0&ndash
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production
2016
Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…