Search results for "Flour"
showing 10 items of 119 documents
Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents.
2021
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to …
The Technological Evaluation of Sourdoughs Prepared in Different Conditions
2015
Abstract The use of sourdough in bread production lead to development of safe, healthy and more palatable product and also contribute to the sustainability of breadmaking through low demands for additives and preservatives. Sourdoughs type I were obtained with different flour: water ratio: 1:0.6; 1:1; 1:2 and 1:3 and different refreshment ratio 1:3 and 1:4. The sourdough were evaluated for theirs pH, Total Titratable Acidity (TTA), lactic and acetic contents, gas production power. The use of low water level induce a higher TTA and pH but the yield of acid production was more favourable for the sourdough with higher water content. The higher water content was favourable to formation of lacti…
Investigation of the steps involved in the difference of susceptibility of Ephestia kuehniella and Spodoptera littoralis to the Bacillus thuringiensi…
2011
BUPM95 is a Bacillus thuringiensis subsp. kurstaki strain producing the Vip3Aa16 toxin with an interesting insecticidal activity against the Lepidopteran larvae Ephestia kuehniella. Study of different steps in the mode of action of this Vegetative Insecticidal Protein on the Mediterranean flour moth (E. kuehniella) was carried out in the aim to investigate the origin of the higher susceptibility of this insect to Vip3Aa16 toxin compared to that of the Egyptian cotton leaf worm Spodoptera littoralis. Using E. kuehniella gut juice, protoxin proteolysis generated a major band corresponding to the active toxin and another band of about 22kDa, whereas the activation of Vip3Aa16 by S. littoralis …
Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies
2015
Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to iron deficiency and/or anemia. The recommended iron values usually are based on the genetic and on diet iron-bioavailability, which can be considered as the principal factor that change among the cultures and influences the distinct levels of recommendation among countries. Dietary changes present practical limitations due to be difficult to change food habits. The iron food fortification is considered more cost effective and economically more attractive than iron s…
Reflection 2008: The State of Science, Religion and Consciousness
2008
2008 is a year in which the world’s economical, financial and even political systems are going through unprecedented turmoil and earth-shaking transformations. Yet, it seems that nothing has changed in Science except that many scientists are sadly loosing there jobs and/or funding. Religion also seems to be stagnant with the exceptions that various hastened prophecies of 2012 are flourishing and charitable contributions are in drastic declines. Under these historical, uncertain, sad but hopeful circumstances, it is appropriate and even urgent that we further reflect on the state of Science and Religion. It is also appropriate that we reflect on the state of consciousness research because ou…
Three Liberal Conceptions of Self-Realization: Creativity, Authenticity and Flourishing
2018
The concept of self-realization, in its most contemporary sense, owes much to an idea, which arose with the Enlightenment, as the culmination of the process of the rebirth of the subject in the fifteenth century. However, the notion of self-realization is complex because it entails a combination of two apparently antagonistic elements: freedom and normativity. In this chapter, I intend to clarify this concept by examining the theses of three authors—J. S. Mill, Taylor and Nussbaum—in whose work the idea of self-realization appears in a significant way. The three philosophers underline some common elements that together with the concepts of project and imagination held by Ortega shed light o…
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…
Rheological and nutritional profile of spaghetti and bread fortified with hemp flours
2022
In recent years, the demands of food consumers have changed considerably. Food today is not only intended to satisfy hunger and provide the necessary nutrients, but also to prevent food-related diseases and improve the physical and mental well-being of consumers. Functional foods are formulated to contain healthy components, which when consumed daily as part of the diet, can have beneficial health effects. Cereal-based products, especially pasta and bread, are well suited for adding nutrients. Both bread and pasta, traditionally produced using durum wheat flour, can be prepared also using "non-wheat flours" in variable percentages or by incorporating food by-products, capable of increasing …
Hemp flour, from waste to nutritional and nutraceuticals reuse
2023
One of the main objectives of recent years is to characterize and valorize by-products of agri-food industries, as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach both for environmental and economic reasons. Hemp flour, obtained from Cannabis sativa seeds, is an example of promising bio-sustainability raw material with a high nutritional value that can be obtained from industrial by-products. From C. sativa seeds is obtained an oil rich in fatty acids, mainly linoleic and α-linolenic acids [1]. After oil extraction, seeds can be ground to obtain edible flour. Foods fortified with these “non-wheat flours” would have an additional sup…
Exploring the contribution of grassroots innovations to justice: using the capability approach to normatively address bottom-up sustainable transitio…
2020
There is growing interest in the potential of grassroots innovations for the transition towards more just and sustainable societies. Nevertheless, there is lack of clear normative discussion regarding these processes. The paper strives to propose and test a framework that enables an analysis of how and in which sense specific grassroots innovation processes may be contributing to the construction of more just societies. To this end, we connect elements of the multi-level perspective on sociotechnical transitions (frequently used in the analysis of grassroots innovations) with elements of the capability approach, which offers a multi-dimensional perspective to justice. The framework is used …