Search results for "Flour"
showing 10 items of 119 documents
Occurrence and risk assessment of zearalenone in flours from Portuguese and Dutch markets
2014
The occurrence of zearalenone (ZEA) in different flours for human consumption, from the Portuguese and Dutch markets, was evaluated. Good analytical performance was obtained through extraction with acetonitrile:water (90:10), clean-up with immunoaffinity columns, and detection and quantification by liquid chromatography-fluorescence detection. ZEA levels were determined in 48 samples to verify the compliance with the maximum permitted levels by European legislation. Two flour samples from Portugal exceeded the maximum limit established by EC. A major presence and levels in maize flours was shown. Coimbra (Portugal) and Utrecht (The Netherlands) samples showed that 37.5% of the samples were …
A Snapshot of the World of Global Multinationals – An Industry Based Analysis of Fortune Global 500 Companies
2017
Abstract For better or for worse, the “corporations rule the world” assertion is nowadays more actual and accurate than ever before, as multinational companies represent the undisputable engine of the globalization process, and the latter continuously (re)creates the background against which global multinationals are flourishing, while reinforcing their “domination”. Since 1995, the Fortune Global 500 ranking (FG 500) annually provides a comprehensive and eloquent image of the world of global multinationals; the merits of the FG 500 ranking go beyond the synchronic approach of the characteristics of global multinationals (in terms of revenues, profits, assets and employees - by sector, indu…
The Other in Western Civilization
2017
This chapter explores how the Otherness was imagined by Europeanness, as well as the stereotypes, prejudices and idealized image around the non-Western Other. This section not only discusses to what extent Europe launched to colonize the world but the socio-cultural background for the European proclamation of supremacy over the rest of the world. The perverse core of European ethnocentrism rests in its paternalism to understand the cultural difference, adjoined to the rise and consolidation of Science, which paradoxically accelerated what David Riesman dubbed ‘the Other-oriented’ gaze. This is the moment of great technological breakthrough and the flourishing of romantic novels, literature …
Rheological Evaluation of Some Laboratory Mills
2012
The dough rheology is one of the most important aspect in bread making so it is very important to accurate evaluate the wheat potential for breadmaking by rheological test. The wheat must be milled for testing; the mill used influence the relevancy of wheat tests. The objective of this study is to evaluate the rheological properties of flour obtained by grinding ten samples of wheat in three of the most common laboratory mills (Perten 120, Quadromat Jr. and Chopin CD1). The rheological behaviours of the wheat flours obtained in laboratory were compared with those of flours obtained in industrial mill. The rheological measurements were performed using the Alveograph, Farinograph and Mixolab.…
Study of mycotoxin calibration approaches on the example of trichothecenes analysis from flour
2012
The aim of this study was to evaluate the applicability of different calibration approaches in trichothecenes analysis from wheat flour. Concretely eight trichothecenes (five type B trichothecenes and three type A trichothecenes) were analyzed by matrix solid-phase dispersion (MSPD) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In the first set of experiments the presence of matrix effects was evaluated; values ranged between 59% and 79%. In the second set of experiments, solutions to compensate these signal suppressions were examined. Different calibration methods showed to tackle matrix effects obtaining values between 69% and 85% for external matrix matched calibration a…
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
2013
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…
Evaluation of Two Method to Measure Xylanase Activity in Relation with Rheological Effects of Xylanases on White Flour
2011
Many methods are available to measure the xylanase activity of enzymatic preparation. Most of method uses different substrates from those that will be hydrolyzed in various applications in food industry. This fact will lead to a deformed image about how evaluated xylanases will really act in a specific application. The aim of this study is to evaluate the activity of seven xylanase preparation with two method, a colorimetric method with birch insoluble xylan as substrate and a viscometric method with wheat soluble arabinoxylan as substrate.
Beauvericin degradation during bread and beer making
2013
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium species and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present at the concentration of 5 mg/kg in barley and wheat flour during beer and bread making. The influence of the making processes and of the formation of degradation products of BEA were evaluated during the beer and bread making. The concentration of BEA and its evolution during the production processes were determined with the technique of the liquid chromatography tandem mass spectrometry in tandem (LC-MS/MS), whereas the formation of the BEA degr…
Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption
2017
In this study, a total of 244 wheat and wheat-based products collected from Romania were analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to evaluate the presence of four enniatins (ENs; i.e., ENA, ENA1, ENB, and ENB1) and beauvericin (BEA). For the wheat samples, the influence of agricultural practices was assessed, whereas the results for the wheat-based products were used to calculate the estimated daily intake of emerging mycotoxins through wheat consumption for the Romanian population. ENB presented the highest incidence (41% in wheat and 32% in wheat-based products), with its maximum levels of 815 μg kg−1 and 170 μg kg−1 in wheat and wheat-based products,…
Occurrence of fumonisins B1 and B2 in Portuguese maize and maize-based foods intended for human consumption.
2007
Fumonisin B(1) (FB(1)) and fumonisin B(2) (FB(2)) are mycotoxins mainly produced by Fusarium verticillioides and Fusarium proliferatum, which are field pathogens of maize. A survey was conducted on the incidences of FB(1) and FB(2) in both maize and derived products purchased in Portugal. The analytical method involved extraction with methanol-water, clean-up by immunoaffinity column and derivatization with naphthalene-2,3-dicarboxaldehyde. Determination was carried out by high-performance liquid chromatography (HPLC) with spectrofluorimetric detection, with liquid chromatography/mass spectrometry (LC/MS) confirmation. The presence of FB(1) and FB(2) was determined in 67 samples of maize an…