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Relevant bibliographies by topics / Enriched cereal products – Evaluation

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Academic literature on the topic 'Enriched cereal products – Evaluation'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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Journal articles on the topic "Enriched cereal products – Evaluation"

1

Lauková, Michaela, Lucia Minarovičová, Jolana Karovičová, and Zlatica Kohajdová. "Quality evaluation of sweet potato powder-enriched cereal products." Food Science and Technology International 25, no. 6 (April 10, 2019): 523–32. http://dx.doi.org/10.1177/1082013219842711.

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The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively.

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2

Minarovičová, Lucia, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, and Veronika Kepičová. "Gluten-free rice muffins enriched with teff flour." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (March 25, 2019): 187–93. http://dx.doi.org/10.5219/1045.

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In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.

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Nakov, Gjore. "QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT AND BARLEY FLOUR." Applied Researches in Technics, Technologies and Education 7, no. 2 (2019): 138–43. http://dx.doi.org/10.15547/artte.2019.02.008.

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Functional foods are foods enriched with nutritional supplements that have a positive effect on the physiological state of the human body. Cookies belong to the group of confectionery products and are more precisely dried confectionery products, characterized by an appealing appearance, pleasant aroma and taste. Barley (Hordeum vulgare) is an important cereal grain. Barley flour has a moderate flavour, light walnut taste and contains a large amount of thiamine (vitamin B1) and phosphorus. The aim of this study is to investigate physical properties of cookies with different amounts of barley flour (30, 50, 70 and 100%). The results showed, that by increasing the amount of added barley flour to the recipe content, baking loss, width and thickness of cookies increase as well.

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4

Alfonzo, Antonio, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti, and Luca Settanni. "Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads." Fermentation 6, no. 1 (December 22, 2019): 2. http://dx.doi.org/10.3390/fermentation6010002.

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The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

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Gómez Montaño, Francisco Javier, Victoria Eugenia Bolado García, and Gabriela Blasco López. "Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours." Acta Universitaria 29 (October 23, 2019): 1–14. http://dx.doi.org/10.15174/au.2019.2260.

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The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of five banana varieties (roatán, macho, morado, manzano, and dominico), cereal flour formulation for product generation and sensory evaluation of the food product were performed. The macho banana peel obtained the highest values for protein, fiber and ethereal extract; presented a high antioxidant capacity for ABTS•+ and DPPH• methods. The five varieties of banana peel showed the presence of linoleic and linolenic fatty acids. The macho banana peel, obtained a high presence of essential amino acids. Products with banana peel flour were made with three other flours, where interaction with cornmeal was the best. The sensory evaluation was made with a nacho-type snack, the results showed tendency neither I like nor dislike for attributes of smell, color and flavor. A series of applications for the banana peel were generated to help its production chain and increase food availability.

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6

Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (April 11, 2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.

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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

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Škrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.

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Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed phase and UV detection were done. The vitamin B2 content of chosen cereal products decreased in this progression: enriched wholemeal breakfast cereals (the best source of the vitamin), enriched wheat flours, breads – rye and wholemeal wheat breads, whole wheat and spelt flours, wheat bread, cooked whole wheat and rye spaghetti, wheat and multigrain pastries and finally scoured wheat flours.

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Mardar, Marina, Natalia Tkachenko, Rafaela Znachek, and Larisa Agunova. "Simulation of formulation composition of the enriched spelt cereal products." Food Science and Applied Biotechnology 2, no. 2 (October 10, 2019): 110. http://dx.doi.org/10.30721/fsab2019.v2.i2.68.

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The article deals with the simulation issues of the formulation composition of the enriched spelt crisp bread and green tea extract. The use of spelt and green tea extract as a raw material in the production of new functional crisp bread is substantiated. In order to optimize the formulation composition of new products, the response surface technique was used. Simulation and processing of experimental data was performed in the environment of Statistica 10software package (StatSoft, Inc.). On the basis of mathematical simulation methods the optimum mass fractions of green tea extract and table salt– 0.47 and 1.01% respectively were substantiated as components of crisp bread. The enriched crisp bread made on the basis of previously calculated formulation are characterized by the improved organoleptic properties, have the normalized physical and chemical indicators, are characterized by high nutritional and biological values. Prospects for further research are: expansion of the range and scientific and practical substantiation of formulations of new functional crisp bread; production of these products and their comprehensive assessment of quality indicators; development of set of measures for the effective production of new functional cereal products to the consumer market. Practical applicationsThe proposed method of calculating the optimum composition of new functional cereal products on the example of crisp bread will be useful for representatives of the food industry and can be used in the development of enriched products of different groups of food products.

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Torquati, L., S. R. Jackman, and J. L. Bowtell. "Can Inulin-Enriched Cereal Products Improve Mucosal Immunity In Athletes?" Clinical Nutrition ESPEN 40 (December 2020): 500–501. http://dx.doi.org/10.1016/j.clnesp.2020.09.283.

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Malomo, Adekunbi, and Sumbo Abiose. "The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 101–9. http://dx.doi.org/10.17508/cjfst.2020.12.1.13.

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Masa is a traditional food mainly produced from maize, rice, and millet. Different concentrations of acha, an underutilized cereal rich essential acid and soybean, was used to enrich masa. This study investigated the effect of the substitution of acha and soybean on the nutritional and organoleptic properties of masa produced from maize. The proximate composition, mineral composition, and antinutrients were determined using standard methods. Sensory evaluation was also carried out to determine the acceptability of the masa products. The result of the proximate composition showed an increase in crude protein, crude fat, and total ash, and a decrease in crude fibre and carbohydrate content, during the period of fermentation. Moisture, crude protein, crude fat, total ash, crude fibre, and carbohydrate contents of masa ranged between 17.10 – 23.80 %, 6.86- 10.67%, 12.78- 18.78 %, 0.58-1.24 %, 0.79 – 1.07 %, and 42.95 – 61.89 %, respectively. Crude protein, total ash, and crude fat content increased with the increase in substitution with soybean. Calcium, magnesium, iron, potassium, and zinc contents were within the range of 5.79 – 13.70 mg/kg, 2.54 – 7.20 mg/kg, 1.14 – 2.65 mg/kg, 2.96 – 6.03 mg/kg, and 0.76 – 1.05 mg/kg, respectively. Masa produced from 100% acha had the highest calcium, magnesium, and iron contents. Tannin, phytic acid, and trypsin inhibitor activity decreased during fermentation and were lowest in masa produced from 100% acha. Substitution of masa with soybean improved the colour, taste, and aroma of fried masa samples. Substitution of maize with 20% acha and 20% soybean increased the nutritional quality and overall acceptability of masa. This study therefore suggested the use of acha and soybean in the production of masa with a high nutritional and sensory profile.

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Dissertations / Theses on the topic "Enriched cereal products – Evaluation"

1

Johnson, Carolyn. "The nutritional impact of fortified ready-to-eat cereals on the diets of school age children." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000johnsonc.pdf.

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2

Davis, M. "Whole crop cereal harvesting, utilisation of products and by-products by ruminants." Thesis, University of Aberdeen, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.483198.

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Work with sheep indicated that fractionation of whole crop barley (WCB) further than material other than grain (MOG) and grain was of no benefit. Feeding WCB to sheep demonstrated the effectiveness of NaOH (53g/kg DM), aqueous NH₃ and anhydrous NH₃ (both 42g/kg DM) as treatment chemicals for mature (800g DM /kg) WCB, OMD being increased by around 5 percentage units for all three treatments. A laboratory scale trial indicated that aerobic stability of WCB was improved by NH₃ treatment, the optimum level being 30 to 40g /kg DM. In the work which followed WCB of between 350 and 800g DM /kg was treated with anhydrous ammonia at a level of 35g /kg DM and fed to steers of 350 kg liveweight. In cattle of this weight faecal grain loss was significantly correlated with dry matter intake (g /kg^0.75 LW). Ammonia treatment increased intake by 25% while grain loss increased from a mean of 0.177 of ingested grain for diets of 670 and 770g DM /kg to 0.284 after NH₃ treatment. Rate and extent of DM loss from whole grains incubated in the rumen were increased by NH₃ treatment of the WCB. Distribution of anhydrous NH₃ in crops < 600g DM was uneven. The final trial used steers of liveweight 150, 250 and 350 kg to test the hypothesis that smaller cattle digest whole grain more fully than do large cattle. The influence of animal size on starch digestibility coefficient was found to be significant when a multiple regression analysis was performed on the data. However faecal grain loss was still high (digestibility coefficient of starch < 0.85) for all diets and animal categories. Urea effectively preserved WCB of 675g DM /kg, the resulting material being readily consumed. It is concluded that WCB harvesting with subsequent chemical treatment, and feeding to cattle cannot be justified because of the high faecal grain loss which occurs at productive levels of intake, but the possibility does exist for inclusion in complete diets for sheep.

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Cui, Wenbin. "Comparative Evaluation on Human Infants Dietary Mercury Exposure through Consumption of Fish and Rice Products." FIU Digital Commons, 2017. http://digitalcommons.fiu.edu/etd/3464.

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Human exposure to methylmercury (MeHg) through diets (e.g., fish and rice) is a global health concern. Although MeHg exposure through fish consumption has long been considered the major route of mercury health risks, studies concerning the long-term changes in MeHg exposure from fish remain lacking. In sharply contrast to the fish MeHg issue, the presence of MeHg in rice has only been reported recently and its implications on MeHg exposure, albeit probably important, are still in infancy. Focusing on the discrepancies in the studies of MeHg exposure through fish and rice consumption, this study was aimed to assess the MeHg exposure of human infants through consumption of rice cereals and to evaluate the long-term changes in fish MeHg. The presence of MeHg in rice prompted the studies on MeHg concentrations and bioaccessibility in rice cereals and potential infant dietary exposure to MeHg through cereal consumption, which is believed to be the first of its kind. The analysis of a variety of infant cereals sampled from the common markets in the United States and China showed that the concentrations of MeHg in the cereals ranged from 0.07 to 13.9 µg/kg with a mean of 1.61 µg/kg. On the basis of these MeHg concentrations, the daily intake of MeHg through rice cereal consumption for infants was estimated to be 4-122% of the reference dose (RfD). The MeHg bioaccessibility in the cereals, determined using an in vitro digestion method, ranged from 25 to 74% with a mean of 48±16%. A further examination on these results, however, revealed the occurrence of MeHg re-adsorption during extraction steps, which leads to the underestimation of MeHg bioaccessibility and warrants cautions to be exercised when using these procedures to evaluate bioaccessibility in general. The long-term changes in fish MeHg were investigated through conducting a comprehensive data analysis on datasets for the Everglades, a well-studied aquatic ecosystem for Hg contamination. The results showed a clear decline of MeHg in mosquitofish in the Everglades during the past two decades, which was probably related to changes in environmental conditions (e.g., periphyton, dissolve organic matter, and sulfate) instead of mercury deposition.

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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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Wu, Yangsheng. "Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential." 1985. http://hdl.handle.net/2097/27601.

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Govender, Laurencia. "Nutritional composition and acceptance of a complimentary food made with provitamin A-biofortified maize." Thesis, 2014. http://hdl.handle.net/10413/10702.

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Introduction: Micronutrient malnutrition has been identified as a serious health problem globally and is on the rise in South Africa. This is evident from the escalating burden of vitamin A deficiency (VAD) in South Africa. Rural infants are the most affected, as their diets often lack micronutrients. Food fortification, vitamin A supplementation and dietary diversity are the strategies that have been employed in South Africa to alleviate VAD. However, these strategies have not been effective, for various reasons. Biofortification is the production of micronutrient dense staple crops to alleviate micronutrient deficiencies. This strategy could complement existing strategies in the alleviation of VAD in South Africa and in other countries, especially in sub-Saharan Africa (SSA), where VAD is prevalent. Aim: The aim of this study was to investigate the nutritional composition and acceptance of a complementary food (soft porridge) made with provitamin A-biofortified maize by female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. Objectives: (i) To evaluate the nutritional composition of soft porridge made with provitamin A-biofortified maize compared to non-biofortified white maize porridge; (ii) To assess the sensory acceptability of soft porridge made with the biofortified maize by black African female infant caregivers of varying age; and (iii) To determine the perceptions of the black African infant caregivers about the biofortified maize relative to the non-biofortified white maize. Methods: A cross-sectional study was conducted. Grains of two provitamin A-biofortified maize varieties and one white variety (control) were used. Grain and soft porridge of each variety of maize were analysed for their nutritional composition. The sensory acceptability of the porridges were evaluated by black African female infant caregivers, using a five-point facial hedonic scale. Focus group discussions were conducted, using some of the study subjects, to determine their perceptions about the provitamin A-biofortified maize. Results: The results showed that the grains of the provitamin A-biofortified maize varieties and their soft porridges were more nutritious than the control white variety in terms of energy, fibre, fat, protein, iron, zinc and phosphorus content. The results of the sensory evaluation indicated that there was no significant difference in the sensory acceptability of the biofortified soft porridges and the white maize soft porridge, irrespective of the age of the sensory evaluation panellists. The female caregivers perceived the biofortified maize as nutritious and health-beneficial and thought that infants would like its unique yellow colour and taste. However, the black African female caregivers perceived the provitamin A-biofortified maize as an animal feed or food for the poor. Nevertheless, the female caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was cheap, readily available and health-beneficial. Conclusion: This study suggests that provitamin A-biofortified maize has the potential to be used as a complementary food item. Biofortification of maize with provitamin A could be used as a possible complementary strategy to assist in the alleviation of VAD in SSA. Furthermore, the relatively higher energy, fibre, fat, protein, iron, zinc and phosphorus content of the biofortified maize could contribute to the alleviation of protein-energy malnutrition and mineral deficiencies, respectively, which are prevalent in children of SSA. Although the findings of this study, like other previous studies, indicate that there are some negative perceptions about the provitamin A-biofortified maize, this study shows that provitamin A-biofortified maize soft porridge is as acceptable as white maize soft porridge to female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. The female caregivers are thus likely to accept the biofortified maize for use as an infant complementary food in the form of soft porridge. Further research is recommended to expand the study area and consumer sample size in order to increase the confidence of inferring these results for large rural populations.
Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2014.

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7

Martin, Stuart A. "Comparison of hammermill and roller mill grinding and the effect of grain particle size on mixing and pelleting." 1985. http://hdl.handle.net/2097/27493.

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Books on the topic "Enriched cereal products – Evaluation"

1

Dunne, W. An evaluation of the European Communities Cereal Market Support Agreement of 1986. Dublin: Foras Taluntais, 1986.

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Flour and breads and their fortification in health and disease prevention. Amsterdam: Elsevier/Academic Press, 2011.

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Institute of Medicine. Committee on International Nutrition--Vitamin C in Food Aid Commodities. Vitamin C fortification of food aid commodities: Final report. Washington, D.C: National Academy Press, 1997.

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B, Seleka Tebogo, and Botswana Institute for Development Policy Analysis., eds. The feasibility of mandatory fortification of cereals in Botswana. Gaborone, Botswana: LightBooks on behalf of Botswana Institute for Development Policy Analysis, 2008.

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B, Seleka Tebogo, and Botswana Institute for Development Policy Analysis., eds. The feasibility of mandatory fortification of cereals in Botswana. Gaborone, Botswana: LightBooks on behalf of Botswana Institute for Development Policy Analysis, 2008.

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Morita, Naofumi, Pham Hung, and Tomoko Maeda. Advances in Cereal and Pseudocereal Researches for Functional Foods. Nova Science Publishers, Incorporated, 2013.

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Hamaker, B. Technology of Functional Cereal Products (Woodhead Publishing in Food Science, Technology and Nutrition). CRC, 2007.

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Project, MOST, ed. Wheat flour fortification program in Bangladesh: Final report. [Arlington, VA: MOST Project], 2003.

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Vitamin C Fortification of Food Aid Commodities: Final Report. National Academies Press, 1998.

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Rees, David. Insects of Stored Grain. CSIRO Publishing, 2007. http://dx.doi.org/10.1071/9780643094673.

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A pocket reference that allows the non-specialist to identify major insect and arachnid pests found in stored cereal grains, grain products and grain legumes. It describes most storage pests found worldwide and provides concise information on the biology, distribution, damage and economic importance of each species. Each entry contains at least one colour photograph. The notes for each species tell the nature of the pest or beneficial and the commodity affected; temperature and humidity conditions at which the species can survive; optimum conditions at which eggs take the shortest time to develop into adults; and maximum population growth rate per month. This new edition has twice as many species in it and more detail on distribution, host range and pest status than the previous edition. Short introductory sections on insect biology, principles of control and concepts of pest status evaluation have also been added.

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Book chapters on the topic "Enriched cereal products – Evaluation"

1

Mesías, Marta, Cristina Delgado-Andrade, and Francisco J. Morales. "CHAPTER 3. Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products." In Food Chemistry, Function and Analysis, 45–74. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016438-00045.

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Vodovotz, Y. "Soy-enriched bread." In Technology of Functional Cereal Products, 388–408. Elsevier, 2008. http://dx.doi.org/10.1533/9781845693886.2.388.

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Vodovotz, Y. "Soy-enriched bread." In Technology of Functional Cereal Products. CRC Press, 2007. http://dx.doi.org/10.1201/9781439824177.ch16.

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Hall, C., and M. C. Tulbek. "Omega-3-enriched bread." In Technology of Functional Cereal Products, 362–87. Elsevier, 2008. http://dx.doi.org/10.1533/9781845693886.2.362.

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Hall, C., and M. Tulbek. "Omega-3-enriched bread." In Technology of Functional Cereal Products. CRC Press, 2007. http://dx.doi.org/10.1201/9781439824177.ch15.

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Bollinger, H. "BAKED PRODUCTS ENRICHED WITH DIETARY FIBRE." In Using Cereal Science and Technology for the Benefit of Consumers, 284–85. Elsevier, 2005. http://dx.doi.org/10.1533/9781845690632.7.284.

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"QUALITY EVALUATION OF CEREALS AND CEREAL PRODUCTS." In Handbook of Cereal Science and Technology, Revised and Expanded, 521–30. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-51.

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David Oluwajuyitan, Timilehin, Oseni Kadiri, Babawande Adeboye Origbemisoye, Oladapo Fisoye Fagbohun, Ruth Nkemjika Ukejeh, Oyekemi Popoola, and Babatunde Olawoye. "Cereal Grain: A Vehicle for Improved Healthy Living." In Cereal Grains [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97078.

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The increasing population of the world, emergence, and prominence of diseases coupled with side effects of drugs has led to the search of non-toxic, healthy foods products. Cereal grains are a stable food consumed by a large population of the world, containing an array of nutritional and bioactive compounds such as dietary fiber, protein, carbohydrate, vitamins, minerals, β-glucan, lignans, phytosterol, phenolics among others. These compounds proffer beyond basic nutritional needs as they also provide health benefits on consumption such asantioxidants, antidiabetics, antihypertension, antihyperlipidemic/anti-cholesterol, antimicrobial and anticancer with no side effects. Cereal grains canbe processed into divers of food products, singly or as multigrain food products in other to increases the bioavailability of its nutrients or bioactive compounds. Its by-products can further be used to enriched human diets or serve as animal feeds. Hence, this review addresses the needs for more processing, value additions and consumption of cereal grain as a vehicle to improved healthy livings.

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Shahin, M. A., D. W. Hatcher, and S. J. Symons. "Development of multispectral imaging systems for quality evaluation of cereal grains and grain products." In Computer Vision Technology in the Food and Beverage Industries, 451–82. Elsevier, 2012. http://dx.doi.org/10.1533/9780857095770.3.451.

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Hassenzahl, Marc. "Hedonic, Emotional, and Experiential Perspectives on Product Quality." In Encyclopedia of Human Computer Interaction, 266–72. IGI Global, 2006. http://dx.doi.org/10.4018/978-1-59140-562-7.ch042.

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Human-computer interaction (HCI) can be defined as a discipline, which is concerned with the design, evaluation and implementation of interactive computing systems [products] for human use (Hewett et al, 1996). Evaluation and design require a definition of what constitutes a good or bad product and, thus, a definition of interactive product quality (IPQ). Usability is such a widely accepted definition. ISO 9241 Part 11 (ISO, 1998) defines it as the “extent to which a product can be used by specified users to achieve specified goals with effectiveness, efficiency and satisfaction in a specified context of use.” Although widely accepted, this definition’s focus on tasks and goals, their efficient achievement and the involved cognitive information processes repeatedly caused criticism, as far back as Carroll and Thomas’ (1988) emphatic plea not to forget the “fun” over simplicity and efficiency (see also Carroll, 2004). Since then, several attempts have been made to broaden and enrich HCI’s narrow, work-related view on IPQ (see, for example, Blythe, Overbeeke, Monk, & Wright, 2003; Green & Jordan, 2002; Helander & Tham, 2004). The objective of this article is to provide an overview of HCI current theoretical approaches to an enriched IPQ. Specifically, needs that go beyond the instrumental and the role of emotions, affect, and experiences are discussed.

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Conference papers on the topic "Enriched cereal products – Evaluation"

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D’hondt, Pierre, Klaas van der Meer, Peter Baeten, Daniel Marloye, Benoit Lance, and Jacques Basselier. "The REBUS Experimental Programme for Burn-Up Credit." In 10th International Conference on Nuclear Engineering. ASMEDC, 2002. http://dx.doi.org/10.1115/icone10-22022.

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An international programme called REBUS (REactivity tests for a direct evaluation of the Burn-Up credit on Selected irradiated LWR fuel bundles) for the investigation of the burn-up credit has been initiated by the Belgian Nuclear Research Center SCK•CEN and Belgonucle´aire with the support of USNRC, EdF from France, VGB, representing German nuclear utilities and NUPEC, representing the Japanese industry. The programme aims to establish a neutronic benchmark for reactor physics codes. This benchmark will qualify the codes to perform calculations of the burn-up credit. The benchmark exercise investigates the following fuel types with associated burn-up: • Reference 3.3% enriched UO2 fuel; • Fresh commercial PWR UO2 fuel; • Irradiated commercial PWR UO2 fuel (51 GWd/tM); • Fresh PWR MOX fuel; • Irradiated PWR MOX fuel (20 GWd/tM). Reactivity effects are measured in the critical facility VENUS. Fission rate and flux distributions in the experimental bundles will be determined. The accumulated burn-up of all rods is measured non-destructively in a relative way by gross gamma-scanning, while some rods are examined by gamma-spectrometry for an absolute determination of the burn-up. Some rods will be analyzed destructively with respect to accumulated burn-up, actinides content and TOP-19 fission products (i.e. those non-gaseous fission products that have most implications on the reactivity). Additionally some irradiated rods have undergone a profilometry and length determination. The experimental implementation of the programme has started in 2000 with major changes in the VENUS critical facility. Gamma scans, profilometry, length determination and gamma-spectrometry measurements on the MOX fuel have been performed. In the course of October 2001 the first fresh fuel configuration will be investigated. In the same period the commercial irradiated fuel will arrive at the SCK•CEN hot cells and will be refabricated into fuel rodlets of 1 meter length.

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