Search results for "Bread"
showing 10 items of 140 documents
Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread
2007
Fumonisin B1 (FB1) and fumonisin B2 (FB2) are mycotoxins mainly produced by Fusarium verticillioides, and Fusarium proliferatum, fungi species most commonly isolated from maize. The natural occurrence of FB1 and FB2 in broa, typical Portuguese maize bread, was evaluated in 30 samples. Twenty five were found positive with levels ranging from 142 to 550 [mu]g kg- 1. The limit established by the European regulations was exceeded by 27% of the samples. The tolerable daily intake for fumonisin B1, and B2, alone or in combination, for all of the analysed samples, was lower than 2 [mu]g kg- 1 body weight per day established by the European Commission. http://www.sciencedirect.com/science/article/B…
Dietary intake of ochratoxin A from conventional and organic bread
2006
Ochratoxin A (OTA) was extracted from 100 bread samples by using accelerated solvent extraction (ASE) and analyzed with liquid chromatography coupled with fluorescence detection. The presence of OTA was confirmed by methyl-ester derivatization. Bread samples were bought from different bakeries and supermarkets, 74 of non-organic and 26 of organic bread. The incidence of OTA varied between 20.3% and 23.0% for non-organic and organic bread, respectively. The highest values were obtained with non-organic versus organic products, five samples exceeded the European maximum permitted limit of OTA (3 ng/g) for this product. Estimated daily intake of OTA in this study was 1.6 ng/kg b.w./day. This v…
Tracking trace elements from soil to Lebanese bread and Populations Exposure
2021
In Lebanon, the agri-food industry represents 18% of the industrial sector and yet food safety remains a major problem. In this interdisciplinary thesis, we followed the Trace Elements (TEs) in the Lebanese white bread sector "from farm to fork" based on the reality on the ground, and on two links in the sector: (i) the geogenic or anthropogenic origin of TEs present in the soil and their transfer to the wheat grain, for which 10 plots cultivated in wheat, covering the diversity of soils, irrigation practices and anthropogenic environments of the central Bekaa were chosen ; (ii) the exposure of populations to TEs present in bread, for which a survey of consumption habits across Lebanon was …
Current-Based Measurement Technique for High Sensitivity Detection of Resistive Bridges With External Balancing Through Control Voltages
2017
We present a novel approach based on differential measurements of dc currents with very high sensitivity suitable for the detection of very small variations of resistors in Wheatstone full-bridge configurations. External control voltages allow for the compensation of the bridge unbalancing avoiding the need of changing its elements so making the solution suitable for integrated sensor systems. The proposed current-based measurement technique has been implemented through three different circuits, in transimpedance configuration and without the use of any further amplification stage, employing only two active blocks that allow for a very high integration level. The main characteristics of the…
Brødbaking for bedre helse : en intervensjon for å fremme brødbaking hos studenter ved Universitetet i Agder, designet som en randomisert kontrollert…
2016
Masteroppgave folkehelsevitenskap - Universitetet i Agder 2016 Background: Students are challenged to make healthy and independent food choices. Unhealthy diets can increase the risk of non-communicable diseases, which constitutes a public health concern. Universities represents an arena for interventions to promote healthy dietary habits. Aim: To investigate the effect of a bread baking intervention on (1) baking habits, (2) changes in motivation for bread baking and (3) assess if there was a correlation between changes in bread baking habits and motivation among university students. Method: Students (18-43 years of age, 65 % women) was randomized into an intervention group (n=21) or contr…
A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread
2016
The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…
Validation of a predictive model for the growth of chalk yeasts on bread.
2015
The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of these species were described by the gamma-concept and validated on bread in the range of 15-25 °C, 0.91-0.97 aw, and pH 4.6-6.8. The optimum growth rates on bread were 2.88, 0.259, and 1.06 mm/day for H. burtonii, P. anomala, and S. fibuligera, respectively. The optimal growth rate of S. fibuligera o…
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread
2019
Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
2020
Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
2003
Abstract Aims: To evaluate the effectiveness of two independent methods in differentiating a large population of lactic acid bacteria (LAB) isolated from wheat flours and sourdoughs and to correlate eventual differences/similarities among strains with their geographical origin and/or process parameters. Methods and Results: One hundred fifty strains belonging to Lactobacillus spp. and Weissella spp., plus eight type strains, one for each species, and two unidentified isolates, were characterized by randomly amplified polymorphic DNA (RAPD) and SDS-PAGE of cell-wall proteins. The RAPD analysis separated the eight type strains but did not always assign all the strains of a species to the same…