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Journal articles on the topic 'Cereal based products'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

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1

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 (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 enzy

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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 (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 coun

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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 (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 w

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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 (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 calcula

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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 (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 10

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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 (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 (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 su

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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 (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 %

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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 (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 predi

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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 (2019): 1007–24. http://dx.doi.org/10.1080/10408398.2018.1555134.

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Maqbool, Muhammad Shahid, Tahir Mahmood, Saddam Hussain, and Muhammad Ashraf. "Analysis of Trade Competitiveness of Pakistan Cereal Products in Global Perspective." Review of Economics and Development Studies 6, no. 1 (2020): 97–106. http://dx.doi.org/10.47067/reads.v6i1.187.

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The present study has measured the cereal export competitiveness of Pakistan in global economy by utilizing different indices of Revealed comparative advantage (RCA): Balassa index (RCA), Vollrath index (RCA#), Revealed symmetric comparative advantage index (RSCA), Revealed import advantage index (RMA), Revealed trade advantage index (RTA) and Net export index (NEI). The data have been obtained from the International Trade Center UN-COMTRADE Statistics for cereal exports of Pakistan from 2003-2018. The findings of the analysis illustrate that Pakistan had a comparative and competitive advantag

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Trono, Daniela. "Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing." Plants 8, no. 12 (2019): 551. http://dx.doi.org/10.3390/plants8120551.

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Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population,

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Cappozzo, Jack, Lauren Jackson, Hyun Jung Lee, et al. "Occurrence of Ochratoxin A in Infant Foods in the United States." Journal of Food Protection 80, no. 2 (2017): 251–56. http://dx.doi.org/10.4315/0362-028x.jfp-16-339.

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ABSTRACTOchratoxin A (OTA) is a possible human carcinogen and occurs frequently in cereal grain, soy, and other agricultural commodities. Infants and young children may be more susceptible to contaminants than adults because of their lower body weight, higher metabolic rate, reduced ability to detoxify food toxicants, and more restricted diet. The purpose of this study was to investigate the occurrence and levels of OTA in infant formula and infant cereal products available in the U.S. market. In the present study, 98 powdered infant formula (milk- and soy-based) samples and 155 infant cereal

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Pascale, Michelangelo. "Detection methods for mycotoxins in cereal grains and cereal products." Zbornik Matice srpske za prirodne nauke, no. 117 (2009): 15–25. http://dx.doi.org/10.2298/zmspn0917015p.

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Analytical methods for mycotoxins in cereals and cereal-based products require three major steps, including extraction, clean-up (to eliminate interferences from the extract and concentrate the analyte), and detection/determination of the toxin (by using suitable analytical instruments/technologies). Clean-up is essential for the analysis of mycotoxins at trace levels, and involves the use of solid phase extraction and multifunctional (e.g. MycoSep?) or immunoaffinity columns. Different chromatographic methods are commonly used for quantitative determination of mycotoxins, including gas-chroma

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Skendi, Adriana, Kyriaki G. Zinoviadou, Maria Papageorgiou, and João M. Rocha. "Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry." Foods 9, no. 9 (2020): 1243. http://dx.doi.org/10.3390/foods9091243.

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, prote

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Francavilla, Alyssa, and Iris J. Joye. "Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health." Nutrients 12, no. 10 (2020): 2922. http://dx.doi.org/10.3390/nu12102922.

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Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics

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DeVries, Jonathan W., Jeanne I. Rader, Pamela M. Keagy, et al. "Microbiological Assay-Trienzyme Procedure for Total Folates in Cereals and Cereal Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 88, no. 1 (2005): 5–15. http://dx.doi.org/10.1093/jaoac/88.1.5.

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Abstract In 1996, U.S. Food and Drug Administration regulations mandated the fortification of enriched cereal-grain products with folic acid, thereby emphasizing the need for validated methods for total folates in foods, particularly cereal products. The AOAC Official Methods (944.12, 960.46) currently used for the analysis of folate in foods for compliance purposes are microbiological methods. When the fortification regulations were finalized, no Official AOAC or Approved AACC methods for folate in cereal-grain products were in place. The AOAC Official Method (992.05) for folic acid in infant

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Wendin, Karin, Arwa Mustafa, Tove Ortman, and Karin Gerhardt. "Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals." Foods 9, no. 6 (2020): 742. http://dx.doi.org/10.3390/foods9060742.

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Interest in heritage cereals is increasing among consumers, bakeries and farmers, and the trends point towards the local production of crops and connect to sustainability. The most known variety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals have shown a higher resilience than modern varieties and have the potential to supply the market with alternative products that have an attractive cultural background. Delicious and nutritious products based on heritages cereals have a growing market potential. Consumers’ attitudes and preferences to different product

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Farkas, Sz, and Gy Hajós. "Monitoring of biologically active amines in cereals and cereal based food products by HPLC." Chromatographia 48, no. 1-2 (1998): 37–42. http://dx.doi.org/10.1007/bf02467513.

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Grujić, Biljana, Marijana Joksimović, and Biljana Stojanović. "Export of Agricultural and Food Products of Serbia." International Journal of Sustainable Economies Management 8, no. 3 (2019): 1–17. http://dx.doi.org/10.4018/ijsem.2019070101.

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Agricultural production is supported by the food industry allowing the placement of agricultural products with a higher processing phase achieve higher value of surplus of balance payments in this activity. The work structure can be analyzed in two parts. The first part considers the key specifics and problems of financing agriculture and food industry of Serbia (low contribution of agriculture in the creation of gross domestic product - GDP, small allocations for the agrarian budget, unfavorable agrarian loans with commercial banks, etc.). The second part of the article presents the structure

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Crews, C., W. A. C. Anderson, G. Rees, and R. Krska. "Ergot alkaloids in some rye-based UK cereal products." Food Additives and Contaminants: Part B 2, no. 1 (2009): 79–85. http://dx.doi.org/10.1080/02652030903042509.

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Herrera, Marta, Noemi Bervis, Juan José Carramiñana, et al. "Occurrence and Exposure Assessment of Aflatoxins and Deoxynivalenol in Cereal-Based Baby Foods for Infants." Toxins 11, no. 3 (2019): 150. http://dx.doi.org/10.3390/toxins11030150.

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Aflatoxins are carcinogenic to humans and deoxynivalenol causes digestive disorders, and both mycotoxins occur frequently in cereal-based foods. The purpose of this study was to investigate the occurrence and levels of aflatoxins (B1, B2, G1 and G2) and deoxynivalenol (DON) in cereal-based baby foods as well as to calculate the estimated daily intakes (EDI) in different stages of infancy. Sixty samples of infant cereals (wheat-, corn-, rice-, oat-, and mixed grain-based) were collected during a 2-year period and analyzed by validated methods. Aflatoxins were detected in 12 samples (20%), six o

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Li, Bose, Stockwell, Howitt, and Colgrave. "Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products." Molecules 24, no. 20 (2019): 3665. http://dx.doi.org/10.3390/molecules24203665.

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Coeliac disease (CD) is an autoimmune disorder triggered by the ingestion of gluten that is associated with gastrointestinal issues, including diarrhea, abdominal pain, and malabsorption. Gluten is a general name for a class of cereal storage proteins of wheat, barley, and rye that are notably resistant to gastrointestinal digestion. After ingestion, immunogenic peptides are subsequently recognized by T cells in the gastrointestinal tract. The only treatment for CD is a life-long gluten-free diet. As such, it is critical to detect gluten in diverse food types, including those where one would n

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Raymundo, Anabela, María Dolores Torres, and Isabel Sousa. "Special Issue: Rheology and Quality Research of Cereal-Based Food." Foods 9, no. 11 (2020): 1517. http://dx.doi.org/10.3390/foods9111517.

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New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the re

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Dvořáková, Petra, Iva Burešová, and Stanislav Kráčmar. "Textural properties of bread formulations based on buckwheat and rye flour." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 5 (2012): 61–68. http://dx.doi.org/10.11118/actaun201260050061.

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Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye

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Ok, Hyun Ee, Young-Woon Kang, Meehye Kim, and Hyang Sook Chun. "T-2 and HT-2 toxins in cereals and cereal-based products in South Korea." Food Additives and Contaminants: Part B 6, no. 2 (2013): 103–9. http://dx.doi.org/10.1080/19393210.2012.735703.

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Lattanzio, V. M. T., M. Solfrizzo, and A. Visconti. "Determination of trichothecenes in cereals and cereal-based products by liquid chromatography–tandem mass spectrometry." Food Additives & Contaminants: Part A 25, no. 3 (2008): 320–30. http://dx.doi.org/10.1080/02652030701513792.

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Rysová, Jana, Eva Mašková, and Zuzana Šmídová. "The gluten content in oat products available on the Czech market." Czech Journal of Food Sciences 37, No. 5 (2019): 345–50. http://dx.doi.org/10.17221/114/2018-cjfs.

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The gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of oat flakes, were tested. Only 6 samples were labelled as gluten-free and it was confirmed that these samples meet the criteria for gluten-free foods. The total of 29 oat products, of which 15 were samples of oat flakes, contained more than 20 mg/kg of gluten. This means that 71% of oat cereal products were contaminated with cereals toxic for peopl

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Péter Sipos, Zoltán Győri, József Kruppa, Mariana Sándor, and Béla Kovács. "Opportunities for improving the nutritional value of cereal-based products." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 275–78. http://dx.doi.org/10.34101/actaagrar/49/2542.

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We set up experiments for improving the nutritional value of cerealbased products. Our aims were to decrease the energy content of bakery products with the mixing of plant originated raw materials and byproducts with high fibre contents, and we have evaluated the effect of sodium-chloride on the physical properties of bakery products. We found that the apple pomace, the byproduct of juice production, is excellent for increasing of fibre content of bakery products and the further aim of investigation is to develop economical ways of hygienic byproduct handling and purification. Our experiments,

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Maga, Joseph A. "Food utilization of cereal‐based fermentation fiber/protein by‐products." Food Reviews International 4, no. 3 (1988): 331–49. http://dx.doi.org/10.1080/87559128809540836.

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Chinachoti, Pavinee. "Probing molecular and structural thermal events in cereal-based products." Thermochimica Acta 246, no. 2 (1994): 357–69. http://dx.doi.org/10.1016/0040-6031(94)80102-9.

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Raina-Fulton, Renata. "New Trends in Pesticide Residue Analysis in Cereals, Nutraceuticals, Baby Foods, and Related Processed Consumer Products." Journal of AOAC INTERNATIONAL 98, no. 5 (2015): 1163–70. http://dx.doi.org/10.5740/jaoacint.sge2raina-fulton.

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Abstract Pesticide residue methods have been developed for a wide variety of food products including cereal-based foods, nutraceuticals and related plant products, and baby foods. These cereal, fruit, vegetable, and plant-based products provide the basis for many processed consumer products. For cereal and nutraceuticals, which are dry sample products, a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method has been used with additional steps to allow wetting of the dry sample matrix and subsequent cleanup using dispersive or cartridge format SPE to reduce matrix effects.

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Filipović, Jelena, Milenko Košutić, Vladimir Filipović, Dragan Ivanišević, and Vesna Vujačić. "Functional food as a way to improve nutrition and develop tourism." Ekonomija: teorija i praksa 13, no. 3 (2020): 1–10. http://dx.doi.org/10.5937/etp2003001f.

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The aim of this paper is to describe the characteristics of functional products based on cereals and their consumption in the market and tourism, in order to achieve the correlation between food, nutrition and health. All this serves the purpose of building the concept of functional food. This paper presents various technological processes utilized to obtain functional products based on cereals, such as pasta, bread and corn flakes enriched with nutrients (unsaturated fatty acids, mineral elements), probiotics and antioxidants. This paper presents the characteristics of new cereal functional p

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S., SUBHASHREE, and KAVITA M.S. "A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review." Current Research in Nutrition and Food Science Journal 7, no. 1 (2019): 05–16. http://dx.doi.org/10.12944/crnfsj.7.1.02.

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Fermentation by probiotic lactic acid bacteria makes food beneficial to the gut and has thepotential to be therapeutic. Most probiotic products in the market are dairy based even asthere is a growing demand for vegan probiotic foods. Though many studies on plant foods as a medium for probiotics havebeen carried out, only a few have been successful. Hence a systematic review of plant based probiotic products was conducted to identify the most suitable and acceptable plant foods medium for probiotic bacteria. For this, studies published and indexed in Google scholar between2002-2017 were manuall

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Sawyer, Leon D., Stephen M. Walters, F. DeCocco, et al. "Gas Chromatographic Method for Ethylene Dibromide in Grains and Grain-Based Products: Collaborative Study." Journal of AOAC INTERNATIONAL 69, no. 5 (1986): 847–51. http://dx.doi.org/10.1093/jaoac/69.5.847.

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Abstract Nine laboratories analyzed samples of whole grain, intermediate, and ready-to-eat products for ethylene dibromide (EDB) residues. Supplied samples of wheat, rice, and flour contained both fortified and incurred EDB; corn bread mix, baby cereal, and bread contained only fortified EDB. The whole grains and intermediates were analyzed by the same basic procedural steps as in the official method for multifumigants: They were extracted by soaking in acetone-water (5 + 1). The baby cereal and bread were analyzed by a modification of the Rains and Holder hexane co-distillation procedure. EDB

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Tangüler, Hasan. "Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread." Turkish Journal of Agriculture - Food Science and Technology 2, no. 3 (2014): 144. http://dx.doi.org/10.24925/turjaf.v2i3.144-149.111.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in

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Potvin Kent, Monique, Cher Cameron, and Sarah Philippe. "The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada." Health Promotion and Chronic Disease Prevention in Canada 37, no. 9 (2017): 266–73. http://dx.doi.org/10.24095/hpcdp.37.9.02.

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Introduction The objective of this study was to compare the nutritional content and healthfulness of child-targeted and “not child-targeted” breakfast cereals and to assess the predominance of added sugar in these products. Methods We collected data on the nutritional content of 262 unique breakfast cereals found in the five largest grocery store chains in Ottawa (Ontario) and Gatineau (Quebec). We noted the first five ingredients and the number of added sugars present in each cereal from the ingredients list. The various cereal brands were then classified as either “healthier” or “less health

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Satusap, Pruet, Visith Chavasit, Wantanee Kriengsinyos, and Kunchit Judprasong. "Development of cereal and legume based food products for the elderly." SpringerPlus 3, no. 1 (2014): 451. http://dx.doi.org/10.1186/2193-1801-3-451.

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Torbatinejad, Nour Mohammad, Shane M. Rutherfurd, and Paul J. Moughan. "Total and Reactive Lysine Contents in Selected Cereal-Based Food Products." Journal of Agricultural and Food Chemistry 53, no. 11 (2005): 4454–58. http://dx.doi.org/10.1021/jf050071n.

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Gallagher, E., T. R. Gormley, and E. K. Arendt. "Recent advances in the formulation of gluten-free cereal-based products." Trends in Food Science & Technology 15, no. 3-4 (2004): 143–52. http://dx.doi.org/10.1016/j.tifs.2003.09.012.

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Rutherfurd, Shane M., Nour Mohammad Torbatinejad, and Paul J. Moughan. "Available (Ileal Digestible Reactive) Lysine in Selected Cereal-Based Food Products." Journal of Agricultural and Food Chemistry 54, no. 25 (2006): 9453–57. http://dx.doi.org/10.1021/jf061230l.

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Giacomino, S., E. Peñas, V. Ferreyra, et al. "Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products." Plant Foods for Human Nutrition 68, no. 2 (2013): 131–36. http://dx.doi.org/10.1007/s11130-013-0359-8.

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Malysheva, S. V., D. A. Larionova, J. Diana Di Mavungu, and S. De Saeger. "Pattern and distribution of ergot alkaloids in cereals and cereal products from European countries." World Mycotoxin Journal 7, no. 2 (2014): 217–30. http://dx.doi.org/10.3920/wmj2013.1642.

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This paper reports on the occurrence of ergot alkaloids in cereals and cereal products in Europe. It includes occurrence data our group previously submitted to the European Food Safety Authority and new data we gathered afterwards. A total of 1,065 samples of cereals and cereal products intended for human consumption and animal feeding were analysed by liquid chromatography-tandem mass spectrometry for the presence of ergot alkaloids. The sample set included rye-, wheat- and multigrain-based food as well as rye-, wheat- and triticale-based feed. The study revealed that 59% of the analysed food

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Ramírez, C. Avilés, F. Peña Blanco, A. Horcada Ibáñez, et al. "Effects of concentrates rich in by-products on growth performance, carcass characteristics and meat quality traits of light lambs." Animal Production Science 59, no. 3 (2019): 593. http://dx.doi.org/10.1071/an17798.

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The effects of feeding concentrates with alternative ingredients to cereal and soybean meal on growth performance, carcass characteristics and meat quality traits of feedlot lambs were studied. A total of 105 non-castrated male lambs were randomly assigned to one of three treatments (5 replicates per treatment): Control (CON, similar to commercial concentrates), Camelina (CAM, where camelina meal replaced 50% of the crude protein from the soybean meal in the CON concentrate), and Fibrous (FIB, concentrate without cereals and soybean meal, with camelina meal in addition to several by-products,

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TERPINC, Petra. "Vezane fenolne spojine polnozrnatih žitnih pripravkov kot sestavina funkcionalnih živil: drugi del." Acta agriculturae Slovenica 114, no. 2 (2019): 279. http://dx.doi.org/10.14720/aas.2019.114.2.13.

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<p>Since they are eaten regularly, cereals based food make a significant contribution to the daily energy intake, meanwhile in whole-grain form they contribute to higher micronutrients intake that refined cereal products. The bound phenolic compounds, which are accumulated in cereal bran, play a key role in the duodenum, where they are transformed to the absorbable metabolites by microbial fermentation. In part two, an analysis of phenolic compounds is presented, with emphasis on the hydrolysis and extraction procedure for bound phenolic compounds, their quantification and identification

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Agriopoulou, Sofia. "Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies." Agronomy 11, no. 5 (2021): 931. http://dx.doi.org/10.3390/agronomy11050931.

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Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye, barley, wheat, millet, oats, and triticale are the main crops affected by EAs, with rye having the highest rates of fungal infection. The 12 major EAs are ergometrine (Em), ergotamine (Et), ergocristine (Ecr), ergokryptine (Ekr), ergosine (Es), and ergocornine (Eco) and their epimers ergotaminine (Etn), egometrinine (Emn), egocristinine

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Pasqualone, Antonella, and Carmine Summo. "Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages." Foods 10, no. 2 (2021): 338. http://dx.doi.org/10.3390/foods10020338.

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The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovati

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Meneely, J. P., and C. T. Elliott. "Rapid surface plasmon resonance immunoassays for the determination of mycotoxins in cereals and cereal-based food products." World Mycotoxin Journal 7, no. 4 (2014): 491–505. http://dx.doi.org/10.3920/wmj2013.1673.

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In recent times surface plasmon resonance has demonstrated its applicability to the detection of a wide range of contaminants in food and feed including mycotoxins in cereals and cereal-based food products. Commercially available, laboratory-based systems have exploited high affinity polyclonal, monoclonal and recombinant antibodies and robust sensing surfaces to provide rapid, accurate and sensitive means of determining these toxins. In addition many custom-built, prototype devices have shown a great deal of potential for this particular application and have included the combination of surfac

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Andrade, Patrícia Diniz, Jonatan Vinicius Dias, Darliana Mello Souza, et al. "Mycotoxins in cereals and cereal-based products: Incidence and probabilistic dietary risk assessment for the Brazilian population." Food and Chemical Toxicology 143 (September 2020): 111572. http://dx.doi.org/10.1016/j.fct.2020.111572.

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KHORENGHY, N., and A. LAPINSKA. "INTEGRATED PROCESSING TECHNOLOGY OF WASTES FROM CEREAL PRODUCTION." Grain Products and Mixed Fodder’s 18, no. 4 (2019): 27–35. http://dx.doi.org/10.15673/gpmf.v18i4.1192.

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The article analyzes the structure of production of cereals in the country, it is established that during the processing of grain into grains a significant part of secondary material resources (flour and husk) is formed. Therefore, it is important to use husk of cereals as raw material for biofuel production. Different methods of producing organic solid biofuels have been analyzed, and it is shown that there are shortcomings of finished products - briquettes and pellets obtained without the use of binders, one of which is the problem of transportation over long distances, during which a consid

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