Relevant bibliographies by topics / Cereal based products

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cereal based products'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "Cereal based products"

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Delgado-Andrade, C., A. Rufián-Henares J, and J. Morales F. "Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products." Czech Journal of Food Sciences 26, No. 5 (October 31, 2008): 339–46. http://dx.doi.org/10.17221/39/2008-cjfs.

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Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first approach, to assess the nutritional quality of foods as related to protein damage. This work presents an optimised laboratory procedure for the measurement of total fluorescent intermediate compounds (FIC) associated with Maillard reaction, described and evaluated in a cereal-based product. Total FIC are evaluated using increased pronase E concentrations and different incubation times for the enzymatic hydrolysis, as well as three different sample clean-up steps after the enzymatic digestion. The effects of basic/acid media are considered for the stability of the fluorescent compounds. The standardised procedure is finally applied to breakfast cereals as a model of cereal-based products, analysing the correlation between total FIC production and fibre and protein contents. It is demonstrated that fluorescent compounds are mainly linked to the protein backbone in ready-to-eat breakfast cereals. Fluorescence measurement is presented as an inexpensive, rapid and accurate procedure to study the extent of Maillard reaction in breakfast cereals.
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Mol, H. G. J., S. J. Mac Donald, C. Anagnostopoulos, M. Spanjer, T. Bertuzzi, and A. Pietri. "European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts." World Mycotoxin Journal 9, no. 4 (October 24, 2016): 633–42. http://dx.doi.org/10.3920/wmj2016.2062.

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Based on the EFSA proposal ‘Survey on sterigmatocystin in food’ (GP/EFSA/CONTAM/2013/02), this study provides a survey on the occurrence of this mycotoxin. A total of 1,259 samples of cereal grains (429), cereal products (713), beer (53) and nuts (64) were analysed for the presence of sterigmatocystin (STC). Samples were mainly collected at processing plants, storage facilities, wholesale and retail between August 2013 and November 2014, in nine European countries, mostly Greece, Italy, the Netherlands and the United Kingdom. The products originated from 27 European countries and 18 other countries. All samples were analysed by methods based on liquid chromatography coupled with tandem mass spectrometry. The limit of quantification (LOQ) was 0.5 µg/kg and the limit of detection (LOD) was in the range 0.05-0.15 µg/kg (0.005-0.01 µg/l for beer). Overall, STC was identified in 10% of the samples; it was not detected in either beer or nut samples. More than 50% of the contaminated samples contained levels between LOD and LOQ; in the other cases, levels were between 0.5-6 µg/kg with one exception (33 µg/kg in oats). In cereal grains, rice and oats seemed the cereals most prone to STC contamination (100% unprocessed rice, 22% oats grains); however the number of rice samples was limited (n=28) and the samples were collected almost exclusively in Italy and Greece. In cereal products, levels were lower than in cereal grains. The highest incidence was in processed rice (21%) and breakfast cereals (19%), while for the other cereal products this was between 5-7%. In the contaminated cereal products, rice and oats were often present as ingredients.
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Burke, SJ, SN McCarthy, NA O'Dwyer, and MJ Gibney. "Analysis of the temporal intake of cereal and dairy products in Irish adults: implications for developing food-based dietary guidelines." Public Health Nutrition 8, no. 3 (May 2005): 238–48. http://dx.doi.org/10.1079/phn2004698.

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AbstractObjectivesTo analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week.ResultsAt the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes were significantly lower at the weekend (P<0.01) compared with weekdays. Intakes of cereal and dairy products over time of the day showed clear mealtime or snacking patterns when the number of consumers was controlled for. White bread, wholemeal bread, total cereals, full-fat milk, reduced-fat milk and total dairy intakes showed mealtime peaks for morning, afternoon and evening. When examined by tertile of intake, tertile of percentage energy from fat and tertile of fibre intake, intakes of cereal and dairy products over time of the day and day of the week were similar to trends described above, regardless of the tertile.ConclusionsTemporal analysis of the intakes of cereal and dairy products did not reveal any unusual trends in this population. However, the significant methodological issues raised in this paper will be of benefit to other aspects of research in this area.
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Castetbon, Katia, Jennifer L. Harris, and Marlene B. Schwartz. "Purchases of ready-to-eat cereals vary across US household sociodemographic categories according to nutritional value and advertising targets." Public Health Nutrition 15, no. 8 (December 8, 2011): 1456–65. http://dx.doi.org/10.1017/s1368980011003065.

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AbstractObjectiveTo describe ready-to-eat (RTE) cereal purchases in 2008 in the USA according to cereal nutritional quality and marketing strategy and household sociodemographic characteristics.DesignCross-sectional study of purchases in one year. Each type of cereal was assigned to one of four nutrition quality categories (based on Nutrient Profile Index, NPI) and one of four advertising categories based on television exposure and analysis of packaging (child-targeted, family-targeted, adult-targeted and no television advertising). Medians and distributions of purchase indicators were calculated for the cereal categories and the distributions were compared across sociodemographic groups.SettingRTE cereals (n 249) with complete label and nutritional content.SubjectsRTE cereal purchases according to household sociodemographic characteristics obtained from Nielsen Homescan, a nationally representative panel of households.ResultsPurchases of RTE cereals were highest in households with one or more child and lowest in African-American and Asian households, as well as those earning <$US 30 000 per annum. The lowest-quality products were purchased by four times as many households as the highest-quality cereals, but loyalty to these products was lower. Purchases of cereals by households with children and in African-American and Hispanic households increased as cereal nutritional quality declined. Compared with non-advertised products, advertised child-targeted cereals were purchased thirteen times more frequently; family-targeted brand purchases were ten times higher; and adult-targeted cereals were purchased four times more frequently.ConclusionsOur findings suggest that improving the nutritional quality of RTE cereals with advertising targeted to children could also lead to increased consumption of healthier products by young people.
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Burke, SJ, MJ Gibney, NA O'Dwyer, and SN McCarthy. "The influence of cereal and dairy consumption on the Irish diet: implications for developing food-based dietary guidelines." Public Health Nutrition 8, no. 3 (May 2005): 227–37. http://dx.doi.org/10.1079/phn2004699.

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AbstractObjectivesTo estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy products from recipes and identifiable sources were identified and a new database was generated from which analysis of the role of cereal and dairy products in the diet was carried out.ResultsAlmost 100% of the population consumed cereal and dairy products over the course of the survey week. In general, men consumed significantly more cereal and dairy products than did women (P<0.05). Cereal products made an important contribution to the mean daily intakes of energy (26%), protein (21%), fat (13%), carbohydrate (41%), fibre (45%), iron (43%) and folate (27%). Dairy products also contributed largely to the mean daily intakes of energy (11%), protein (14%), fat (17%), calcium (48%), phosphorus (24%) and vitamin A (27%). Analysis of nutrient intakes across tertiles of cereal and dairy consumption showed that high consumers of wholemeal bread, breakfast cereals, reduced-fat milk and yoghurt had lower fat and higher carbohydrate, fibre and micronutrient intakes than low consumers of these foods.ConclusionsFindings from the present study could be used to develop effective health strategies to implement changes in cereal and dairy consumption that could alter fat, fibre and micronutrient intakes in the diet.
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Gondek, Ewa, and Piotr P. Lewicki. "Antiplasticization of cereal-based products by water. Part II: Breakfast cereals." Journal of Food Engineering 77, no. 3 (December 2006): 644–52. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.023.

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Laskowski, Wacław, Hanna Górska-Warsewicz, Krystyna Rejman, Maksymilian Czeczotko, and Justyna Zwolińska. "How Important are Cereals and Cereal Products in the Average Polish Diet?" Nutrients 11, no. 3 (March 21, 2019): 679. http://dx.doi.org/10.3390/nu11030679.

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The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20–30% was observed for protein, thiamin, phosphorus and zinc, and at 10–20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30–40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20–30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10–20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.
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Hurrell, Richard F., Manju B. Reddy, Joseph Burri, and James D. Cook. "Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods." British Journal of Nutrition 88, no. 2 (August 2002): 117–23. http://dx.doi.org/10.1079/bjn2002594.

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The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 % for low-extraction wheat, and <1% for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1·20, 1·70, 3·20, 3·30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13·6%, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.
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Kocková, M., and Ľ. Valík. "Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods ." Czech Journal of Food Sciences 32, No. 4 (July 29, 2014): 391–97. http://dx.doi.org/10.17221/553/2013-cjfs.

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The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37&deg;C for 10 h followed by the storage period at 5&deg;C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68&ndash;7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.
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Mert, Ilkem Demirkesen. "The applications of microfluidization in cereals and cereal-based products: An overview." Critical Reviews in Food Science and Nutrition 60, no. 6 (January 21, 2019): 1007–24. http://dx.doi.org/10.1080/10408398.2018.1555134.

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Dissertations / Theses on the topic "Cereal based products"

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Masavang, Supuksorn. "Sugar reduction in extruded cereal based products : impact of water content on the structure and molecular dynamics in such material." Thesis, Bourgogne Franche-Comté, 2019. http://www.theses.fr/2019UBFCK025/document.

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Les systèmes à base de biopolymères à faible teneur en humidité sont couramment rencontrés dans les aliments. Bien entendu, il est primordial de comprendre les bases physiques de leur qualité: texture, performances dans le temps ou en fonction de leur composition. Le vieillissement physique des systèmes composites rend les changements survenant dans le stockage des produits comestibles difficiles à prévoir. Les objectifs de ce travail étaient d'évaluer l'incidence de la présence de saccharose et de la teneur en eau de fabrication sur les propriétés physico-chimiques du produit fini. La stabilité physique de ces matériaux a été contrôlée grâce à une étude à différentes échelles moléculaires. Ensuite, les relations entre les données multi-échelles ont été examinées. L'effet du saccharose (0 à 20%) et de l'eau d'alimentation (10 et 15%) sur les mélanges d'extrusion a été étudié à l'aide d'un extrudeur double vis conduit dans les mêmes conditions. Les propriétés physiques et microstructurales des produits extrudés expansés ont été examinées sous diverses conditions d'humidité relative. La réduction des teneurs en sucre et en eau d’alimentation a fait augmenter la pression et l’énergie mécanique spécifique, ce qui a réduit la dégradation de l’amidon et augmenté la viscosité dans l’extrudeur en particulier à la teneur en eau la plus élevée. L'augmentation de la pression dans l’extrudeur a entraîné une expansion plus importante des extrudés. Par contre, la technique d'imagerie neutronique montré que le saccharose réduisait la taille des pores, et donc augmentait la densité apparente et ce qui était particulièrement évident en utilisant. Cette technique a été appliquée pour la première fois sur des produits extrudés. Les images de tomographie 2D ont indiqué des différences structurelles internes entre les extrudés à différentes teneurs en saccharose et stockés à humidité relative différente. Toutefois, l'analyse d'images 3D a montré que l'impact de ces facteurs sur la distribution de la taille des pores et le taux de porosité n'était pas significatif. En fin d'extrusion, les échantillons étaient à l'état amorphe à la suite de la gélatinisation de l'amidon et de la fonte du sucre. Leursrs propriétés thermiques ont été analysées par analyse enthalpique différentielle (AED) et les températures e transition vitreuse ont été étudiées. Les thermogrammess d’AED ont été minutieusement étudiés via une déconvolution de la dérivée première de la variation d’enthalpie. Cette approche a mis en évidence que les systèmes composites étudiés présentaient des phases multiples avec des transitions vitreuses distinctes. Ces dernières sont associées à une phase riche en polymère (amidon principalement) et / ou à une phase riche en plastifiant (sucre) dont le comportement dépendait de la teneur en eau de l'échantillon. Les isothermes de sorption ont montré qu’aux faibles Aw et pour une valeur donnée, a la teneur en eau des extrudés diminuait avec l’augmentation des teneurs en saccharose et que l'effet inverse était observé aux aw élevées. L’étude de la cinétique apparente de lala diffusion de l'eau a mis en évidence deux sites de sorption différents. Le premier est caractérisé par une cinétique quasi constante qui pourrait correspondre à un phénomène d'adsorption à la surface. Le second site présente d’abord un ralentissement initial de la cinétique de sorption, tandis qu’une forte augmentation est constatée lorsque la teneur en eau était plus élevée. Ce comportement peut être lié à un effondrement de la structure. Une étude par RMN à cyclage de champ rapide à basse fréquence a montré que les temps de relaxation dépendaient de la teneur en saccharose et en eau. Une carte de stabilité a été tracée pour modéliser les évolutions rhéologiques des matrices avec la teneur en eau en lien avec les transitions de phases des matériaux (...)
Low-moisture biopolymer-based systems are commonly encountered in food. Obviously, understanding the physical basis of their quality: e.g texture, or performance over time or as a function of their composition is of primary importance. The objectives of this work were to evaluate how the presence of sucrose and water content affects physico-chemical properties. The physical stability of these materials were monitored through an insight at different molecular scales. Then the relations between the multi-scale studies were investigated. The effect of sucrose (0–20%) and feed water (10 and 15%) on extrusion blends was studied using a twin screw extruder under the same processing settings. The physical and microstructural properties of extruded products were examined at various RH. Reducing both sugar levels and feed water increased die pressure and specific mechanical energy, as a consequence, it reduced starch degradation and increased in viscosity. The effect was more pronounced with increasing feed water content. The increased die pressure resulted in higher expansion of the porous extrudates. Sucrose was shown to increase the bulk density and reduce the pore size, this was particularly evident by using neutron imaging technique. This technique was applied for the first time in extrudate. 2D tomography images indicated internal structural differences between extrudates containing different sucrose content and stored at low and high % RH, while 3D image analysis showed impact of these factors on pore size distribution and % porosity were not significant. The extruded samples were in the amorphous state as a result of starch gelatinization and sugar melting. Their thermal properties were analyzed with DSC and their Tg were studied. The DSC thermograms were thoroughly studied through a Gaussian deconvolution of the first derivative of their heat low. This approach evidenced a multiple phase behavior with different glass transitions in composite systems. They were associated with either a polymer-rich phase and/or a plasticizer-rich phase which behavior depended on the sample water content. Physical aging accompanied with an increase in rigidity at low aw, resulted in an increased bulk density and more pronounced with increasing sucrose content. Sorption isotherms showed the water content of extrudates decreased when product contains high sucrose at low aw range and the inverse effect was observed at high aw. Apparent kinetics of water diffusion showed two different sorption sites, the first kinetics was almost constant and could be adsorption phenomena at the surface. The second one reflected first an initial slowing in dynamics whereas a sharp increase was found at higher water content. Addition of sucrose or water decreased both Tgs in extrudates. Young's modulus showed water acts as anti-plasticizer at low aw, while it shows a plasticizing effect at high aw. A stability map can explain the brittle-ductile transition occurred below Tg. Fast field cycling NMR study at low frequency highlighted that T1 depended on sucrose and water content. T1 and T2 measured using Low field NMR decrease as a function of water content, while the impact pf sucrose were not significant. T2 showing a minimum probably indicating the exchange of protons of water and macromolecules in composite system. The impact of sucrose content was not significant for T1 and for T2 at low water content. FFC NMR showed T1 results consistent with the LF NMR measurement.In conclusion, physicochemical studies of the influence of water and sucrose content on glassy materials showed that the material properties can be investigated at different levels from the macro- to the microscopic scale and these results clearly presented the need for complementary techniques to probe the dynamics in the glassy state of heterogeneous food systems that could be facilitated to manage the stability during storage of this type of dry products
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Aigster, Annelisse. "Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/28934.

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The incidence of type 2 diabetes is considered an epidemic in Western countries, and its prevalence is more common in the Hispanic population than in non-Hispanic whites. Postprandial hyperglycemia has been associated with oxidative stress (OS), thus; reducing postprandial glycemia and/or OS through dietary consumption of resistant starch (RS) may be one approach to help modulate glucose and insulin responses. The purpose of this study was twofold: 1) to evaluate the physicochemical and sensory properties of cereal food products supplemented with RS. 2) to compare the effects of a single ingestion of granola bars with high (~18 grams of RS) and low (~0 grams of RS) RS compositions on the postprandial glucose and insulin responses (n=14) and oxidative stress parameters (cellular glutathione peroxidase, F2- isoprostanes, and oxygen radical absorbance capacity) in Hispanic women (n=9). Granola bars and cereals were developed to provide 2 levels (10% and 15%) of RS; isocaloric (0% RS) control samples were prepared with readily digestible (high amylopectin) starch. Samples were stored for up to 4 weeks at 20 °C. Mean composition of the high RS granola bars was 6% protein, 15% moisture, and 18% lipid. RS levels slightly increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation and crystallization of amylose chains. Color became lighter as the level of RS increased (p<0.001). Granola bars containing RS were less brittle (p=0.0043) than control granola bars. Sensory results indicated granola bars/cereals were acceptable. RS-supplemented granola bars were then used for the evaluation of RS ingestion in humans. There was no difference in postprandial glucose and insulin responses after a single ingestion of a RS-supplemented (18 g) granola bar. No differences were found in the oxidative stress parameters measured. In a subgroup of subjects (n=9), a lower glucose response 30 minutes after RS consumption was found (p=0.0496). Thus, RS consumption may lower fluctuations in blood glucose, which may help manage glucose levels in individuals at risk of type 2 diabetes. Further studies of short term RS consumption are warranted to elucidate its benefits in glucose management.
Ph. D.
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Tudorica, Carmen-Mirela. "Evaluation of the role of soluble and insoluble dietary fibres in affecting the physico-chemical and nutritional characteristics of cereal and dairy based food products." Thesis, University of Plymouth, 2004. http://hdl.handle.net/10026.1/526.

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Roth, Magdalena [Verfasser], Thomas [Akademischer Betreuer] Becker, Michael [Gutachter] Rychlik, and Thomas [Gutachter] Becker. "Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products / Magdalena Roth ; Gutachter: Michael Rychlik, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2020. http://d-nb.info/1213025826/34.

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Marková, Lucie. "Studium podmínek vzniku a eliminace akrylamidu vznikajícího při tepelném zpracování potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2013. http://www.nusl.cz/ntk/nusl-233366.

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Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the reaction of reducing sugars with asparagine in plant foods during their thermal treatment above 120 °C. AA is most often determined by GC-MS and LC-MS/MS in isolates from the matrix in a wide range of foods. According to our observations, AA intake from food is higher among young people (from 1.8 to 3.8 µg/kg bw/day), which is consistent with the estimations of JECFA FAO/WHO from the year 2006. Considering the health risk, it is recommended to reduce AA formation in food during its processing, in particular exploiting the available experience. The aim of this thesis was to extend the knowledge of the possibility of AA elimination in selected types of thermally processed foods. The study was focused on cereal foods that contribute significantly to AA exposure, especially bread and sweet biscuits. The whole AA content in the bread is in the crust, which represents 5-15% of the bread. Crust of home-made bread contains approximately 30-75 µg/kg, however the marketed bread contains 2 to 10 times more of AA. This is due to the composition of bread mix, preparation conditions and baking. For maintaining the quality of home-made bread during the dry mixture shelf-life, optimization of bread mixtures was designed by increasing of yeast content, which proved positive effect on the reduction of AA content at sufficiently high activity of the yeast. Monitoring of AA content in assortment of sweet bakery products showed higher levels of AA in diabetic biscuits containing fructose instead of sucrose. Three of them even exceeded the reference value (500 µg/kg) more than 1.5 times for commodity "cookies". Elimination of AA by applications of the enzyme asparaginase has been designed for minimal interference in technology of their production. The concentration of the enzyme and the appropriate method of its use in industrial environment have been tested previously in model systems. In optimized conditions of the enzyme application, AA content in diabetic biscuits was reduced by more than 40% without affecting the organoleptic properties of the final product. Effect of the antioxidants on AA formation was also part of the study. AA content in gingerbread was reduced efficiently by the use of fennel, anise, cloves, vanilla and white pepper (by about 9-21%). Conversely, coriander and cinnamon significantly increased its content (by 18-54%). Since correlations between the DPPH• radical quenching activity of the spice extracts and AA content was not observed, the final content of AA was probably influenced by the chemical composition of spices and reactivity of the individual components in the matrix. Investigated methods appear to be suitable ways of elimination AA in some foods; however their specific use must be optimized with regard to the composition of the food, processing and the technology used. Estimated impact of application of the above-mentioned methods to the overall elimination of AA exposure showed that its intake in high school students from the Czech and Slovak Republic can be reduced on average by 10%. This decrease is a success to reduce the possible risk of cancer disease by eating foods with a high AA content. It is also important piece of information for food producers for further development of relevant methods for AA elimination which would help to reduce the AA intake from foods even more.
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El-Khoury, Wassim. "Control of Bacillus cereus in English-style crumpets." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=31226.

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English-style crumpets (pH 6--8, aw 0.97--0.99) are a popular baked product enjoyed by consumers worldwide. However, over the past few years, outbreaks of food poisoning have been caused by the growth of Bacillus cereus in crumpets. This spore forming microorganism, which originates in flour, can easily survive the baking process and grow to >106 CFU/g within 3--5 days at ambient storage temperature. Therefore, control of this pathogen is essential to ensure the safety and marketability of English-style crumpets.
Initial studies were done to determine the effect of water activity ( aw), pH, modified atmosphere packaging (MAP), UV-light, bacteriocins, organic acids and esters, alone and in conjunction with each other, on the growth of B. cereus in model broth/agar systems.
B. cereus is a difficult microorganism to control in food using conventional preservation methods. Further studies are now under way to investigate novel methods to control the growth of this pathogen, particularly in high pH crumpets. (Abstract shortened by UMI.)
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Koukoutsis, John. "Novel methods to control the growth of Bacillus cereus in English-style crumpets." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79018.

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Bacillus cereus has been responsible for several food poisoning outbreaks involving high moisture-high pH (aw ~ 0.98, pH ~ 8.8) English-style crumpets. Two novel methods, involving sorbohydroxamic acid (SHA) and mastic essential oil (MO), were evaluated for their potential to inhibit the growth of this pathogen and other selected spoilage and foodborne pathogens in high moisture, high pH English-style crumpets.
While sorbic acid only controlled the growth of B. cereus at pH 5 and 5.5, SHA proved effective at all pHs and concentrations under investigation. MO also failed to inhibit the growth of B. cereus when added directly to agar plates.
Products were unacceptable when counts increased from 103 CFUIg to 106 CFU/g or sensory scores reached <3 on a scale of 5. Only SHA (0.3% w/w) proved effective in high pH crumpets. (Abstract shortened by UMI.)
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Bell, Brandon Eugene. "The effects of spice blends in an apple-based extruded cereal-like product : maximizing flavor and health." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2277.

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Díaz, Alvarado Tonatzin, and Salgado Ángel Alberto Rubio. "Desarrollo de un Producto de Yogurt Bebible a base de leche de soya con sabor cereza." Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2016. http://hdl.handle.net/20.500.11799/65802.

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El yogurt es un alimento nutritivo, de fácil digestión, alto valor nutricional y con propiedades de regular la digestión. Se elaboró un yogurt bebible a base de leche de soya sabor cereza para ofrecer al consumidor las propiedades del yogurt y de la soya. Para lo cual, se realizaron dos tratamientos, T1 inóculo con yogurt comercial y T2 inóculo marca JOINTEC. Se realizaron análisis microbiológicos (Mesófilos Aerobios, Coliformes Totales, Coliformes Fecales y Psicrótrofos), análisis de viscosidad, análisis físicos (pH y color), análisis fisicoquímicos de calidad para yogurt (Proteína láctea, ácido láctico, grasa butírica y sólidos no grasos) y la viabilidad de Lactobacillus bulgaricus y Streptococcus thermophilus. Se determinó la aceptación de cada tratamiento, mediante un análisis sensorial con consumidores no entrenados (200 consumidores). En el cual se realizaron pruebas Dúo-Trío, comparación por pares, descriptiva cuantitativa y de preferencia. El mejor tratamiento fue el T2. El cual, tuvo mayor aceptación por los consumidores y cumple con las especificaciones microbiológicas, fisicoquímicas de calidad y de viabilidad de BAL para ser denominado como yogurt, en una vida de anaquel de 21 días sin conservadores.
Universidad Autónoma del Estado de México
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Guinebretière, Marie-Hélène. "Diversité de bactéries sporulées associées à un modèle de plat cuisiné réfrigéré à base de légumes : origine et virulence potentielle de bacillus cereus." Avignon, 2001. http://www.theses.fr/2001AVIG0309.

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Ce travail est une contribution à l'évaluation du risque induit par les bacillus (sensu lato) dans les produits pasteurisés réfrigérés à base de légumes. L'étude menée au cours de la 1ère partie de cette thèse a montré, par une approche d'identification polyphasique intégrant la rep-pcr, le système api50ch/20e et l'analyse des séquences d'adnr 16s, que les conditions de conservation de purées de légumes pasteurisées influençaient fortement la composition de leur microflore et que les températures de conservation proches de 4°c pouvaient prévenir le risque de développement de pathogènes comme b. Cereus, b. Licheniformis et b. Subtilis. Cette étude soulignait également l'apparition possible de fausses identifications par le système api50ch/20e. Le séquençage partiel semblait être une étape nécessaire pour l'identification fiable des bacillus (sensu lato). Au cours de la 2ème partie de cette thése, les légumes et agents de texture (protéines de lait et amidon) étaient identifiés comme les principales sources de contamination des purées. Le typage moleculaire des souches de b. Cereus et leurs propriétés de croissance au froid, indiquaient que les contaminants psychrotrophes présents dans les produits conservés provenaient des courgettes elles-mêmes contaminées par le sol de culture, tandis les contaminants non psychrotrophes provenaient des protéines de lait. En 3ème partie, la détection, par pcr et transferts de southern, des gènes des entérotoxines présents chez b. Cereus (hbl, nhe, cytk et bcet) ainsi que la production d'entérotoxines mesurées par 2 tests immunologiques, montraient que le gène cytk, l'association des génes cytk/hbl/nhe et la production forte d'entérotoxines étaient beaucoup moins fréquents chez les souches de b. Cereus issues d'aliments comparé aux souches issues de toxi-infections alimentaires. Ces resultats appuyaient l'hypothèse selon laquelle les souches issues d'aliments à base de légumes étaient moins propices aux toxi-infections alimentaires
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Books on the topic "Cereal based products"

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Co, Sosland Publishing. Grain-based foods companies to watch: Corporate profiles & industry statistics. Kansas City, Mo: Sosland Pub. Co., 1998.

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Co, Sosland Publishing. A year of transformation in grain-based foods: Corporate profiles & industry statistics. Kansas City, Mo: Sosland Pub. Co., 2001.

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1897-1986, Orton Vrest, ed. Cooking with wholegrains: The wholegrain cookbook. New York: Farrar, Straus Giroux, 2010.

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Group, Marigny Research. The U.S. market for breakfast foods and beverages. New York, NY: Packaged Facts, 2005.

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Guine, Raquel de Pinho Ferreira, and Paula Maria dos Reis Correia. Engineering Aspects of Cereal and Cereal-Based Products. Taylor & Francis Group, 2016.

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Group, Marigny Research, and Packaged Facts (Firm), eds. The U.S. market for food bars. New York: Packaged Facts, 2003.

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Helaine, Aledort, and Business Trend Analysts Inc, eds. The Market for breakfast foods: A product-by-product marketing analysis and competitor profile : a business information report. Commack, N.Y. (2171 Jericho Turnpike, Commack 11725): Business Trend Analysts, Inc., 1989.

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Inc, Business Trend Analysts, ed. The Market for breakfast foods: Past performance, current trends, and strategies for the future : a business information report. Commack, N.Y. (2171 Jericho Turnpike, Commack 11725): Business Trend Analysts, Inc., 1992.

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(Firm), King Arthur Flour, ed. King Arthur flour whole grain baking: Delicious recipes using nutritious whole grains. Woodstock, Vt: Countryman Press, 2006.

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Organisation for Economic Co-operation and Development., ed. Changes in cereals and dairy policies in OECD countries: A model-based analysis. Paris, France: Organisation for Economic Co-operation and Development, 1991.

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Book chapters on the topic "Cereal based products"

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Kaur, Gursharan, Ritu Priya, and Sandeep Singh. "Utilization of Pseudocereals In Bakery Products and Healthcare." In Cereals and Cereal-Based Foods, 101–21. Boca Raton: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-8.

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Kaur, Ramandeep, and Kamalji T. Kaur. "Innovative Packaging for Cereals and Cereal-Based Products." In Cereals and Cereal-Based Foods, 187–208. Boca Raton: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-13.

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Bassi, Diksh A., Kamalji T. Kaur, Tarvinder PaL Singh, and Jaspree T. Kaur. "Biofortification Strategies For Wheat And Wheat-Based Products." In Cereals and Cereal-Based Foods, 169–86. Boca Raton: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-12.

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Linko, P., R. Kervinen, R. Karppinen, E. K. Rautalinna, and J. Vainionpää. "Extrusion Cooking for Cereal-Based Intermediate-Moisture Products." In Properties of Water in Foods, 465–79. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5103-7_28.

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Eliasson, Ann-Charlotte. "Rheological Properties of Cereal Proteins." In Dough Rheology and Baked Product Texture, 67–110. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_3.

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Doublier, Jean-Louis. "Rheological Properties of Cereal Carbohydrates." In Dough Rheology and Baked Product Texture, 111–55. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_4.

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Bourne, Malcolm C. "Practical Texture Measurements of Cereal Foods." In Dough Rheology and Baked Product Texture, 557–71. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_15.

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Loh, Jimbay, and Wesley Mannell. "Application of Rheology in the Breakfast Cereal Industry." In Dough Rheology and Baked Product Texture, 405–20. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_10.

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Bello, Florence A., Margaret O. Edet, and Lawrence J. Iwok. "Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products." In Handbook of Cereals, Pulses, Roots, and Tubers, 193–220. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-13.

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"Cereals and Cereal Products." In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, 475–76. CRC Press, 2012. http://dx.doi.org/10.1201/b12055-32.

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Conference papers on the topic "Cereal based products"

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Devendorf, Margaret, and Kemper Lewis. "Designing a Product Package Platform." In ASME 2010 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/detc2010-28888.

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An essential part of designing a successful product family is establishing a recognizable, familiar, product family identity. It is very often the case that consumers first identify products based on their physical embodiment. The Apple iPod, DeWalt power tools, and KitchenAid appliances are all examples of product families that have successfully branded themselves based on physical principles. While physical branding is often the first trait apparent to designers, there are some products that cannot be differentiated based on physical appearance. This is especially common for consumable products. For example, it is impossible to differentiate between diet Coke, Classic Coke, and Pepsi when each is poured into separate glasses. When differentiation is difficult to achieve from a product’s physical characteristics, the product’s package becomes a vital part of establishing branding and communicating membership to a product family while maintaining individual product identity. In this paper, product packaging is investigated with a focus on the graphic packaging components that identify product families. These components include: color, shape, typography, and imagery. Through the application of tools used in facilities layout planning, graph theory, social network theory, and display design theory an approach to determine an optimal arrangement of graphic components is achieved. This approach is validated using a web based survey that tracks user-package interactions across a range of commonly used cereal boxes.
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Curtiss, Peter S., and Jan F. Kreider. "Life Cycle Analysis of Automotive Ethanol Produced From Municipal Solid Waste." In ASME 2009 3rd International Conference on Energy Sustainability collocated with the Heat Transfer and InterPACK09 Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/es2009-90327.

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The trend of increasing petroleum prices has prompted the consideration of other fuels for transportation. Ethanol has received a great deal of attention based on the hope that it is possible to develop a sustainable and relatively environmentally responsible alternative to gasoline. Currently, the biofuels industry depends heavily on the use of cereal crops as the feedstock for the ethanol refineries. This practice, however, has led to concern over the diversion of food supplies to fuel supplies; price increases of corn and corn-dependent products (milk, beef, etc.) have already been blamed on the market forces pushing crops towards fuel production. Additionally, sufficient land water exist in the US for cereal crop-based biofuels. Another method for producing ethanol uses waste products as the main feedstock. The waste can consist of anything fermentable — agricultural field remnants, yard clippings, and paper and food waste all are potentially inputs to the ethanol production process. An added benefit of such a system is the decrease in the amount of material that must be disposed in landfills or dumps. This paper briefly discusses the conversion of municipal solid waste (MSW) to ethanol for use as an automotive replacement fuel.
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Сорокин, Александр, Alexander Sorokin, Валентина Руцкая, and Valentina Ruckaya. "LUPIN AS THE BASE FOR PROTEIN COMPONENT OF FEED MIX FOR POULTRY." In Multifunctional adaptive feed production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2019. http://dx.doi.org/10.33814/mak-2019-21-69-110-115.

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The article presents the data of domestic and foreign researchers for feeding of poultry used lupin and its processed products. It’s advisable to use energy-and-protein concentrates made of legumes and cereal grain mixtures to prepare complete feeds. Lupin is one of the main sources of plant protein with unique amino acid composition. In opinion of the majority of researchers lupin containing feeds made according to technic guidance support productivity increasing of poultry growing and improve the quality of the products.
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Siegel, Nathan P., Stephanie Livers, James E. Miller, and Richard B. Diver. "Cerium Oxide Materials for the Solar Thermochemical Decomposition of Carbon Dioxide." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90091.

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We have experimentally investigated the thermochemical decomposition of carbon dioxide using pure cerium oxide fibrous structures. Experiments were conducted on-sun with a solar furnace and include two reaction steps: the thermal reduction of CeOα to CeOβ between 1500°C and 1600°C, and the re-oxidation of CeOβ to produce carbon monoxide under flowing carbon dioxide at temperatures between 800°C and 1200°C. A ceria-based cycle offers some advantages over similar thermochemical cycles including the reduction of sintering and volatility issues during thermal reduction, a stable crystal structure over the range of operating temperatures, and the ability for all of the material to participate in the thermochemical reactions, i.e. there is no inert support. We present experimental results indicating that pure ceria structures perform at a level comparable to ferrite-based structures with respect to material utilization and better than the ferrites with respect to the carbon monoxide production rate during the oxidation step. We also discuss the performance potential of a solar reactor that continuously produces carbon monoxide using ceria in a two-step thermochemical cycle.
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MARTINS, W. F., G. NICOLETTI, C. SILVEIRA, F. S. N. MELO, M. S. A. RODRIGUES, D. S. SEVERO, W. M. COSTA, and A. dos S. ARAUJO. "PESQUISA DE Bacillus cereus EM PRODUTOS FARINÁCEOS E A BASE DE SOJA." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-0053-27308-172388.

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Costa, Mérida Layara Xavier, Aureluci Alves De Aquino, and Edinilda De Souza Moreira. "QUALIDADE MICROBIOLÓGICA DE TOMATE-CEREJA ORGÂNICO COM REVESTIMENTO COMESTÍVEL E ADICIONADO DE ÓLEO ESSENCIAL DE MANJERICÃO." In I Congresso Nacional de Microbiologia Clínica On-line. Revista Multidisciplinar em Saúde, 2021. http://dx.doi.org/10.51161/rems/1628.

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Introdução: O tomate-cereja é uma hortaliça muito consumida no Brasil, estando presente diariamente na alimentação das pessoas. No entanto é um produto altamente perecível após a colheita, dada a fragilidade dos seus tecidos e pela intensa atividade metabólica, demandando inúmeros esforços na sua conservação. Por isso, novas tecnologias vêm sendo desenvolvidas com o objetivo de aumentar a vida útil destes produtos hortícolas, a exemplo dos revestimentos comestíveis, que atuam como uma barreira contra as adversidades externas e que podem ainda atuar como barreira a microrganismos, pois são carreadores de compostos antimicrobianos como os óleos essenciais que ao serem adicionados desempenham funções de redução da proliferação microbiana. O uso de óleos essenciais vem ganhando importância por apresentarem componentes naturais, evitando-se o uso de aditivos sintéticos. Objetivo: O objetivo desta pesquisa foi de aplicar revestimento comestível à base de amido adicionado de óleo essencial de manjericão na conservação pós-colheita do tomate-cereja orgânico. Material e métodos: Os tomates cereja orgânico foram encaminhados para o laboratório e sanitizados. Inicialmente elaborou-se o revestimento comestível adicionado de 3% de amido, água destilada e glicerol sob aquecimento até a formação de um liquido viscoso. Em seguida adicionou-se ao revestimento diferentes porcentagens de óleo essencial de manjericão, sendo T1 (0% controle), T2 (0,5%), T3 (1,0%), T4 (1,5%) e T5 (2,0%). Para as análises microbiológicas considerou-se seis tratamentos (T0, T1, T2, T3, T4 e T5), três diluições, sendo 10-1 10-2 e 10-3, duas repetições e 4 tempos de análises (0, 4, 8 e 12 dias), onde determinou-se Unidade Formadoras de Colônias (UFC/g) de aeróbios mesofilos e fungos filamentosos e Número Mais Provável (NMP) de coliformes totais e coliformes termotolerantes. Conclusão: O óleo essencial de manjericão com concentração de 1% (T3), adicionado ao revestimento se mostrou mais eficiente para inibir o crescimento dos microrganismos aeróbios mesófilos, fungos filamentosos, coliformes totais e termotolerantes e consequentemente atuar na qualidade higiênica sanitária dos tomates cereja revestidos, visando garantir a saúde dos consumidores, buscando a comercialização de produtos mais seguros.
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Santillan, Liliana Ibeth Barbosa, Juan Jaime Sanchez Escobar, and Claudia Rosa Maria Munoz Cano. "OntoDeviceTrust: A Representation Model of Trust between the Users of Mobile Devices and the Producers of Applications Based on Ontologies." In 2010 IEEE Electronics, Robotics and Automotive Mechanics Conference (CERMA). IEEE, 2010. http://dx.doi.org/10.1109/cerma.2010.10.

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Cebral, Juan R., and Christopher M. Putman. "Relating Wall Shear Stress, Bleb Formation and Rupture of Cerebral Aneurysms: Image-Based Modeling and Clinical Observations." In ASME 2008 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/sbc2008-192364.

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Cerebral aneurysms are widely believed to form and grow as a result of the interactions of hemodynamics and wall mechano-biology. Researchers have used a variety of tools to study these complex multi-factorial mechanisms including animal, in vitro, and computational models. The goal of these experiments has been to approximate the in vivo environment so that theories about the natural history of brain aneurysms can be developed and tested in realistic systems. Studying the link between hemodynamics and clinical observations of aneurysm progression is necessary to reach an understanding of the relative importance of the different mechanisms involved in these processes [1]. The objective of our research is to investigate the possible relationship between wall shear stress (WSS) — which is known to regulate mechano-biological processes at the arterial wall — produced by different blood flow patterns and the evolution and rupture of cerebral aneurysms.
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Fang, Zhijie, Weiqun Wang, Shixin Ren, Jiaxing Wang, Weiguo Shi, Xu Liang, Chen-Chen Fan, and Zeng-Guang Hou. "Learning Regional Attention Convolutional Neural Network for Motion Intention Recognition Based on EEG Data." In Twenty-Ninth International Joint Conference on Artificial Intelligence and Seventeenth Pacific Rim International Conference on Artificial Intelligence {IJCAI-PRICAI-20}. California: International Joint Conferences on Artificial Intelligence Organization, 2020. http://dx.doi.org/10.24963/ijcai.2020/218.

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Recent deep learning-based Brain-Computer Interface (BCI) decoding algorithms mainly focus on spatial-temporal features, while failing to explicitly explore spectral information which is one of the most important cues for BCI. In this paper, we propose a novel regional attention convolutional neural network (RACNN) to take full advantage of spectral-spatial-temporal features for EEG motion intention recognition. Time-frequency based analysis is adopted to reveal spectral-temporal features in terms of neural oscillations of primary sensorimotor. The basic idea of RACNN is to identify the activated area of the primary sensorimotor adaptively. The RACNN aggregates a varied number of spectral-temporal features produced by a backbone convolutional neural network into a compact fixed-length representation. Inspired by the neuroscience findings that functional asymmetry of the cerebral hemisphere, we propose a region biased loss to encourage high attention weights for the most critical regions. Extensive evaluations on two benchmark datasets and real-world BCI dataset show that our approach significantly outperforms previous methods.
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Dubuc, A., P. Monsarrat, S. Laurencin-Dalicieux, F. Virard, J. P. Sarrette, N. Merbahi, and S. Cousty. "Application du plasma atmosphérique froid en oncologie : une revue systématique." In 66ème Congrès de la SFCO. Les Ulis, France: EDP Sciences, 2020. http://dx.doi.org/10.1051/sfco/20206603018.

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Introduction : Le plasma atmosphérique froid est un gaz ionisé produit à pression atmosphérique. Plusieurs applications médicales sont étudiées, notamment la cicatrisation des plaies chroniques et l’effet antimicrobien. En effet, le traitement par plasma permet de générer de nombreuses espèces réactives de l’oxygène et de l’azote. L’application d’un tel traitement in-vitro sur des cellules eucaryotes a montré de nombreux effets cellulaires tel que l’apoptose. Les applications dans le domaine de l’oncologie ont par conséquent été étudiées. Objectif : L’objectif de cette revue systématique est d’analyser l’utilisation du plasma atmosphérique froid en oncologie ainsi que les méthodologies (lignées cellulaires ciblées, paramètres physiques, thérapies directes ou indirectes) mises en oeuvre jusqu’à ce jour. Matériels et méthodes : Les bases de données Pubmed, ICTRP et Google Scholar ont été explorées jusqu’au 17/01/2017 afin de recenser les études traitant de l’utilisation du plasma en oncologie, que ce soit des études in-vitro, in-vivo ou des essais cliniques. Résultats : 150 articles originaux ont été inclus. Les Jets de plasma sont les systèmes de production de plasma les plus utilisés (73,3%). L’hélium est le gaz le plus utilisé (34%) suivi par l’air (28%) et l’argon (19,3%). Les études sont principalement in-vitro (94%). L’application directe du plasma est la plus représentée (84,2%). Les lignées cellulaires ciblées sont la plupart dérivées de lignées cancéreuses humaines (82%), en particulier des lignées issues de cancer du cerveau (16,6%). Conclusions : Cette étude met en évidence la multiplicité de moyens de production et d’applications clinques du plasma atmosphérique froid en oncologie. Alors que certains dispositifs peuvent être utilisés directement sur les patients, d’autres ouvrent la voie au développement de nouveaux produits pharmaceutiques qui pourraient être produits à échelle industrielle. L’utilisation clinique du plasma nécessite la mise au point de protocoles fiables et standardisés afin de déterminer le plasma le plus adapté à chaque type de cancers et d’envisager son association avec les traitements conventionnels.
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