Search results for "Wheat"

Reduction of mineral bone density i n patients with non-celiac wheat- and multiple food sensitivity.

2014

The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced I…

2023

Background: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Methods: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-G, IL-10, and TGF-B were evaluated using ELISA and qRT-PCR methods. Results: According to our findings, fermenting wheat dou…

Non-celiac wheat sensitivity diagnosed by double-blind placebo-controlled challenge: exploring a new clinical entity.

2012

On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumenta…

2014

Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flo…

Soil Nitrogen Form and Availability affect the role of Arbuscular Mycorrhizal Fungi on Nitrogen Uptake and Nitrogen Recovery in Durum Wheat

2018

The term Arbuscular Mycorrhizal (AM) is referred to the symbiosis between arbuscular mycorrhizal fungi (AMF) and plant roots. Such symbiosis is the most widespread among plants (two out of three of the all plant taxa) including the majority of crops. AMF belong to the monophyletic subphylum Glomeromycotina which include obligate biotrophs that entirely relay on the host plant for the carbon source. In exchange, AMF provide their host several benefits which have been recognise in mitigation of biotic and abiotic stress, even though the main benefit ascribe to AMF is improving P uptake. However, although the AM symbiosis is considered as a classic example of a mutualistic symbiosis, many fact…

Long-term effects of contrasting tillage systems on soil C and N pools and on main microbial groups differ by crop sequence

2021

Abstract Determining the best conservation agriculture practices for increasing soil organic carbon (C) and hence soil quality is of paramount importance in the semi-arid Mediterranean environment, where soils are experiencing a continuous decline in organic matter. Therefore, the aim of this long-term study was to assess the combined effects of tillage system and crop sequence on soil organic C and biochemical properties of soil generally used as indicators of soil quality. After 23 years of continuous application of contrasting tillage systems (conventional tillage [CT], vs. no tillage [NT]) and crop sequences (wheat monoculture vs. wheat-faba bean rotation), soil samples were collected f…

Antibacterial effect of the bioactive compound beauvericin produced by Fusarium proliferatum on solid medium of wheat.

2010

To obtain the bioactive compound beauvericin (BEA), Fusarium proliferatum CECT 20569 was grown on a solid medium of wheat, utilizing the technique of the solid state fermentation (SSF), being this mycotoxin purified by high performance liquid chromatography (HPLC) with a reverse phase semi-preparative column using as the mobile phase acetonitrile/water in gradient condition. The purity of the BEA was verified by analytical HPLC and liquid chromatography tandem mass spectrometry (LC/MS-MS). The pure fractions of BEA were utilized to determinate the antibiotic effects on several bacterial strains that are considered normally pathogens of the intestinal tract as: Escherichia coli, Enterococcus…

Water and temperature contribution to the structuration of starch matrices in the presence of flavour

2015

The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heate…

Extraction of wheat germ oil by supercritical CO2 : Oil and defatted cake characterization

2003

In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55degreesC; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min(-1). These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para-anisidine value, and color of the by-product). Moreover, the oil quality was evaluated in relation to the progre…

L'ecomuseo del grano e del pane: un percorso progettuale centrato sul design

2018

La festa di S. Giuseppe, oltre che un’importante e sentita ricorrenza religiosa, è a Salemi soprattutto la “festa dei pani”; bellissime realizzazioni di alto artigianato artistico, la cui sapienza si tramanda nelle famiglie e nelle associazioni di donne che per mesi lavorano alla produzione dell’enorme quantità delle piccole e grandi forme di pane, per rivestire le costruzioni votive che accolgono il rito della cena. Nasce quindi l’idea di proporre un “Ecomuseo del grano e del pane” nel Collegio dei Gesuiti, valorizzando e riaprendo al pubblico uno spazio di grande interesse storico-architettonico. Nell’ambito della consolidata collaborazione del Comune di Salemi con il Dipartimento di Arch…