Search results for "Cereal"

Produzione cerealicola e della pasta

2014

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

2018

Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potenti…

Crisis agrarias y carestías en las primeras décadas del siglo XIV. El caso de Valencia

1987

EL COMIENZO DE LA CRISIS DEL SIGLO XIV EN OCCIDENTE SE SUELE COINCIDIR CON LAS CATASTROFES AGRARIAS QUE DIERON LUGAR A LA LLAMADA "GRAN HAMBRE EUROPEA" DE LOS AÑOS 1315-1317. SIN EMBARGO, EL AMBITO MEDITERRANEO NO PARECE HABERSE VISTO AFECTADO POR ESTE FENOMENO, AUNQUE SI POR OTROS SIMILARES, QUIZA MENOS VIRULENTOS, PERO TAMBIEN DE AMPLIO RADIO DE ACCION. EN EL REINO DE VALENCIA, LAS PRIMERAS CRISIS AGRARIAS Y CARESTIAS DE LA CENTURIA SE LOCALIZAN EN DOS PERIODOS: 1310-1314 Y 1324-1329. DURANTE ESTOS, LA CIUDAD DE VALENCIA, SEGUN REVELA LA DOCUMENTACION MUNICIPAL, EXPERIMENTO REPETIDAMENTE DIFICULTADES EN EL AVITUALLAMIENTO FRUMENTARIO (A)

Evaluation of Mycotoxins in Infant Breast Milk and Infant Food, Reviewing the Literature Data

2021

In this review, an analysis focusing on mycotoxin determination in infant breast milk and infant food has been summarised for the last fifteen years of research focused on the intended population group of 1–9 months. The objective was to know the level of exposure of the child population to an estimated daily intake (EDI) of mycotoxins from the consumption of habitual foods. The EDI was compared with the tolerable daily intake (TDI) established by EFSA to estimate risk. In breast milk, the high prevalence and levels were for samples from Africa (Egypt and Tanzania) with aflatoxin M1 (1.9 μg/L and 10%), and Asia (Iran) with ochratoxin-A (7.3 μg/L and 100%). In infant formulas, high incidence…

Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

2011

Abstract Deoxynivalenol and T-2 toxin were extracted from wheat-based bread ( n  = 75) and pasta ( n  = 75) samples using a mixture of acetonitrile:water (86:14 v/v); for analysis, gas chromatography/mass spectrometry after derivatisation with trifluoroacetic anhydride was utilised. The recovery of deoxynivalenol and T-2 toxin from both food matrixes ranged from 90.1 to 94.0%. The occurrence of these mycotoxins in bread was 28.0% and 2.6% for deoxynivalenol and T-2 toxin, respectively, whereas in pasta, the occurrence of both mycotoxins was higher, varying from 9.3 to 62.7%. The mean content of deoxynivalenol (42.5 μg/kg) in bread was lower than the content of T-2 toxin (68.37 μg/kg), while…

Matrices con base almidón: comportamiento viscoelástico y su efecto en la digestibilidad del almidón utilizando diferentes metodologías

2023

Se ha observado que los alimentos libres de gluten son ricos en hidratos de carbono, especialmente por su elevado contenido en almidón, lo cual se ha relacionado con altos niveles de glucosa postprandial. Se han desarrollado numerosas estrategias para reducir la hidrólisis enzimática del almidón, aunque no se ha profundizado en como modular la accesibilidad enzimática al almidón. Algunos estudios sugirieron una relación entre la viscosidad y la digestibilidad del almidón, pero sin resultados concluyentes. El objetivo de esta tesis doctoral fue determinar el impacto de la viscosidad de los sistemas de almidón en su tasa de hidrólisis enzimática (k), utilizando diferentes metodologías in vitr…

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water…

2015

The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test w…

Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

2012

International audience; Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial c…

Effect of extrusion on the anti-nutritional factors of food products: An overview

2017

International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…

Managing crop nitrogen and soil dynamics

2001

Despite extensive research grain legume seed protein content and yield remains low and unstable. Grain legume performances in the cropping system are highly dependent upon N nutrition of the crop relying on root assimilation of soil N in combination with symbiotic fixation of atmospheric dinitrogen. In order to improve the competitive ability of grain legumes for growth resources an enlargement of the crop surface area production in combination with a judicious management of both inputs and N acquisition (and allocation to the harvested organs) is needed. Competitive ability implies to take into account economical constraints and the crop production effect on the environment, reducing the a…