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Artykuły w czasopismach na temat „Food grain”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Taylor, John R. N., Colin D. Rehm, Henriëtte L. de Kock, et al. "South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey." Nutrients 15, no. 16 (2023): 3522. http://dx.doi.org/10.3390/nu15163522.

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Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries is likely to significantly benefit the health of the population. However, there is very limited information on consumer whole-grain knowledge, attitudes, and behaviors in developing countries. An online cross-sectional survey was conducted among 1000 South African consumers with sufficient income to make food purchase choices and who were generally representative in terms of gender, age, and ethnicity. Mos

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Oniang'o, Ruth. "Food Safety." African Journal of Food, Agriculture, Nutrition and Development 23, no. 4 (2023): 1. http://dx.doi.org/10.18697/ajfand119.ed128.

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In the advent of climate variability (commonly known as climate change), consideration for food safety is ever more critical than before. Ordinarily weather would dictate what part of the food value chain fits within what season. During land preparation, there is little rain, then rain comes during planting to facilitate germination. The rain continues as the crops grow. Then the rain begins to subside as the crop matures and the grain begins to dry. Eventually the rain subsides to allow the grain to be harvested and dried. All this ensured grains, particularly, stayed safe for human consumpti

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Papanikolaou, Yanni, and Victor L. Fulgoni. "Grain Foods in US Infants Are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups." Nutrients 11, no. 12 (2019): 2840. http://dx.doi.org/10.3390/nu11122840.

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There are limited data providing guidance on grain foods as part of a healthy dietary pattern in infants and may represent a gap in knowledge for the development of the 2020–2025 Dietary Guidelines for Americans Scientific Advisory Committee report currently in progress. An analysis using infant data from the National Health and Nutrition Examination Survey was conducted to assess grain food relationships with nutrient and energy intakes, diet quality, and food group consumption in infant consumers relative to non-consumers. Grain consumers were defined as infants consuming foods from the main

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Akila, A., and P. Shalini. "Food grain storage management system." International Journal of Engineering & Technology 7, no. 2.31 (2018): 170. http://dx.doi.org/10.14419/ijet.v7i2.31.13433.

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Food grain Wastage cripples a country’s economy to a great extent. Food grain wastage is also associated with wastage of water, manpower during agricultural activities and electricity power used in food processing industries. It even causes deforestation. Adequate measures have to be taken to properly store the food grains so that they remain edible. The proposed storage management system uses the sensors to measure the levels of humidity, temperature and ammonia gas which will help us monitor quality of the food grains. The main idea is to identify the quality of the food grains using the sen

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Tan, Bin, Na-Na Wu, and Xiao-Tong Zhai. "Solutions for whole grain food development." Nutrition Reviews 78, Supplement_1 (2020): 61–68. http://dx.doi.org/10.1093/nutrit/nuz068.

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Abstract Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioacti

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McMackin, Elaine, Moira Dean, Jayne V. Woodside, and Michelle C. McKinley. "Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion." Public Health Nutrition 16, no. 4 (2012): 743–51. http://dx.doi.org/10.1017/s1368980012003205.

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AbstractObjectiveTo explore current awareness and perceptions of whole grain foods and perceived barriers and facilitators of whole grain consumption.DesignFocus groups were conducted to investigate consumer attitudes to whole grains. Discussions were transcribed verbatim and analysed thematically.SettingDiscussions were held throughout Northern Ireland with adults who were at least partly responsible for food shopping.SubjectsSeven focus groups were held (n 43; thirty-three females, ten males).ResultsAll participants were aware of the term ‘whole grain’ and had a basic level of awareness of t

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van der Kamp, Jan-Willem, Julie Miller Jones, Kevin B. Miller, et al. "Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative." Nutrients 14, no. 1 (2021): 138. http://dx.doi.org/10.3390/nu14010138.

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Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure that all global stakeholders have shared standards, and that consumers find them clear, credible, and useful. Based on widely accepted, existing definitions and new developments, the Definitions Working Group of the global Whole Grain Initiative, wit

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Bellisle, France, Pascale Hébel, Justine Colin, Béatrice Reyé, and Sinead Hopkins. "Consumption of whole grains in French children, adolescents and adults." British Journal of Nutrition 112, no. 10 (2014): 1674–84. http://dx.doi.org/10.1017/s0007114514002670.

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The consumption of whole grain foods is associated with many nutritional, health and weight control benefits. The present study assessed whole grain intake in France on the basis of a 7 d dietary survey in a representative sample of children, adolescents and adults (Comportements et Consommations Alimentaires en France 2010 survey). Special care was taken to identify and assess the intake of all whole grains. All foods consumed were considered, with no lower limit on whole grain content. For the majority of foods, details regarding the whole grain contents were obtained from brand information

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Kissock, Katrina R., Elizabeth P. Neale, and Eleanor J. Beck. "The relevance of whole grain food definitions in estimation of whole grain intake: a secondary analysis of the National Nutrition and Physical Activity Survey 2011–2012." Public Health Nutrition 23, no. 8 (2020): 1307–19. http://dx.doi.org/10.1017/s1368980019004452.

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AbstractObjective:To determine the impacts of using a whole grain food definition on measurement of whole grain intake compared with calculation of total grams of intake irrespective of the source.Design:The Australian whole grain database was expanded to identify foods that comply with the Healthgrain whole grain food definition (≥30 % whole grains on a dry weight basis, whole grain ingredients exceeds refined grain and meeting accepted standards for healthy foods based on local regulations). Secondary analysis of the National Nutrition and Physical Activity Survey (NNPAS) 2011–2012 dietary i

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Probst, Yasmine, and Linda Tapsell. "Meeting recommended dietary intakes in meal plans with ≥4 servings of grain-based foods daily." Public Health Nutrition 16, no. 5 (2012): 803–14. http://dx.doi.org/10.1017/s1368980012004764.

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AbstractObjectiveTo develop meal plans using grain-based foods demonstrating how to incorporate wholegrain foods into a balanced diet for weight maintenance for different cuisines. The present study examines the ability of meal plans with ≥4 grain-based servings daily to meet nutrient recommendations using lacto-ovo vegetarian and rice-based cuisines.DesignEighteen plans from each cuisine for three age brackets for both genders were developed. Plans aimed for ≥4 servings of grain-based foods daily, with separate plans for all wholegrain, all refined-grain and half wholegrain–half refined-grain

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Foster, Shara, Eleanor Beck, Jaimee Hughes, and Sara Grafenauer. "Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains." Nutrients 12, no. 8 (2020): 2170. http://dx.doi.org/10.3390/nu12082170.

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Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim of this study was to investigate consumers’ knowledge, attitudes and identification of whole grains, incorporating an exploration of factors influencing consumption, promotion and provision. An online semi-structured questionnaire was used to gather responses from 735 participants (61% complete responses). Although 92% of respondents consumed grains, only 8% reported an intake consistent with age and

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Drewnowski, Adam, Matthieu Maillot, Yanni Papanikolaou, et al. "A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report." Nutrients 14, no. 7 (2022): 1485. http://dx.doi.org/10.3390/nu14071485.

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Existing metrics of carbohydrate food quality have been based, for the most part, on favorable fiber- and free sugar-to-carbohydrate ratios. In these metrics, higher nutritional quality carbohydrate foods are defined as those with >10% fiber and <10% free sugar per 100 g carbohydrate. Although fiber- and sugar-based metrics may help to differentiate the nutritional quality of various types of grain products, they may not aptly capture the nutritional quality of other healthy carbohydrate foods, including beans, legumes, vegetables, and fruits. Carbohydrate food quality metrics need to be

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Dunford, Elizabeth K., Donna R. Miles, Barry Popkin, and Shu Wen Ng. "Whole Grain and Refined Grains: An Examination of US Household Grocery Store Purchases." Journal of Nutrition 152, no. 2 (2021): 550–58. http://dx.doi.org/10.1093/jn/nxab382.

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ABSTRACT Background The health benefits related to intake of whole grain foods are well established. Consumption of whole grains in the US population is low, and whole grain content can vary greatly depending upon the specific products that are purchased. Objectives To examine the proportion of products purchased by US households containing whole grain and refined grain ingredients using time-specific food composition data, and examine whether purchases differ between income, race or ethnicity, and household make-up. Methods Nationally representative Nielsen Homescan 2018 data were used. Each

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Krois, Natasha, Jaimee Hughes, and Sara Grafenauer. "Dietitians’ Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods." Nutrients 14, no. 15 (2022): 3026. http://dx.doi.org/10.3390/nu14153026.

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NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA, despite being considered core foods in the Australian Dietary Guidelines. These food categories contribute the greatest quantities of whole grain in the Australian diet, although consumption is less than half of the 48 g/day daily target intake. Dietitians are key to disseminating messages about nutrition and health; therefore, an accurate underst

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Klerks, Michelle, Maria Bernal, Sergio Roman, Stefan Bodenstab, Angel Gil, and Luis Sanchez-Siles. "Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains." Nutrients 11, no. 2 (2019): 473. http://dx.doi.org/10.3390/nu11020473.

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Infant cereals play an important role in the complementary feeding period. The aim of this study was to review existing research about the quantity, type, and degree of infant cereal processing, with a special focus on whole grain infant cereals. Accumulating evidence shows many benefits of whole grain consumption for human health. Likewise, consumers are frequently linking the term whole grains to healthiness and naturality, and sustainable food production becomes a more important aspect when choosing an infant cereal brand. Whole grain cereals should be consumed as early as possible, i.e., d

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Nelson, Kristina, Lily Stojanovska, Todor Vasiljevic, and Michael Mathai. "Germinated grains: a superior whole grain functional food?" Canadian Journal of Physiology and Pharmacology 91, no. 6 (2013): 429–41. http://dx.doi.org/10.1139/cjpp-2012-0351.

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Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds

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Jacobs, David R., Mark A. Pereira, Katariina Stumpf, Joel J. Pins, and Herman Adlercreutz. "Whole grain food intake elevates serum enterolactone." British Journal of Nutrition 88, no. 2 (2002): 111–16. http://dx.doi.org/10.1079/bjn2002601.

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Both intake of whole grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n5) and women (n6) ate, in random order, wholegrain foods or refined-grain foods in a diet with 30% energy from fat. The dominant whole grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening wash

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Copeland, Les. "Grain and grain‐based food safety." Cereal Chemistry 98, no. 1 (2021): 7. http://dx.doi.org/10.1002/cche.10396.

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Deng, Jian, Youzhen Xiang, Wenhui Hao, et al. "Research on the Food Security Condition and Food Supply Capacity of Egypt." Scientific World Journal 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/405924.

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Food security is chronically guaranteed in Egypt because of the food subsidy policy of the country. However, the increasing Egyptian population is straining the food supply. To study changes in Egyptian food security and future food supply capacity, we analysed the historical grain production, yield per unit, grain-cultivated area, and per capita grain possession of Egypt. The GM(1,1)model of the grey system was used to predict the future population. Thereafter, the result was combined with scenario analysis to forecast the grain possession and population carrying capacity of Egypt under diffe

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Silva, Josemeyre Bonifácio da, Mercedes Concórdia Carrão-Panizzi, and Sandra Helena Prudêncio. "Chemical and physical composition of grain-type and food-type soybean for food processing." Pesquisa Agropecuária Brasileira 44, no. 7 (2009): 777–84. http://dx.doi.org/10.1590/s0100-204x2009000700019.

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The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After

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Xolmurodova, Syuzanna Ismoil qizi. "GRAIN AND GRAIN PRODUCTS PROCESSING TECHNOLOGY." THEORETICAL ASPECTS IN THE FORMATION OF PEDAGOGICAL SCIENCES 1, no. 4 (2022): 146–49. https://doi.org/10.5281/zenodo.7156093.

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The processing of grains and grain products is one of the oldest and most important processes of all food technologies and constitutes a large and important part of the food production chain. Cereals and cereal products are widespread throughout the world, and their important nutritional properties and economic importance are appreciated and recognized worldwide. Today, the grain processing industry is as diverse as the types of grain products. This article presents cereal products and their processing technologies.

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Jyoti, .Y. Kulkarni. "Quality Testing of Food Grains Using Digital Image Processing Techniques." International Journal of Advance and Applied Research 4, no. 20 (2023): 111–14. https://doi.org/10.5281/zenodo.8036265.

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Grain production is the principal agricultural crop for our country. Farmers pay close attention to yield while the crop is still in the ground, but once the grain has been processed and sold, quality takes over as the primary determinant of its viability. These grains contain a variety of impurities, such as stones, weed seeds, chaff, damaged seeds, etc. Today, scientific methods are used to identify grain seed variations and quality.  We suggested a grain classification system based on machine learning and image processing algorithms to distinguish between distinct types of grains and a

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Gaesser, Glenn A. "Perspective: Refined Grains and Health: Genuine Risk, or Guilt by Association?" Advances in Nutrition 10, no. 3 (2019): 361–71. http://dx.doi.org/10.1093/advances/nmy104.

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ABSTRACT Refined grain intake is widely assumed to be associated with adverse health outcomes, including increased risk for cardiovascular disease (CVD), type 2 diabetes (T2D), and obesity. The 2015 Dietary Guidelines Advisory Committee recommended that to improve dietary quality, the US population should replace most refined grains with whole grains. This recommendation was based largely on results from studies that examined dietary patterns, not separate food groups. A Western dietary pattern typically includes red and processed meat, sugar-sweetened foods and beverages, French fries, and hi

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Banton, Sydney, Andrew Baynham, Júlia G. Pezzali, Michael von Massow, and Anna K. Shoveller. "Grains on the brain: A survey of dog owner purchasing habits related to grain-free dry dog foods." PLOS ONE 16, no. 5 (2021): e0250806. http://dx.doi.org/10.1371/journal.pone.0250806.

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Grain-free pet food options abound in the pet food market today, representing more than 40% of available dry dog foods in the United States. There is currently a dearth of information about the factors that contribute to a dog owner’s choice of a grain-free dry dog food and if those factors are similar among countries. Therefore, the primary objective of the current survey was to identify the variables that are predictive of a dog owner’s choice of a grain-free dry food across North America (Canada and the United States) and Europe (France, the United Kingdom and Germany). The survey consisted

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Timakova, Roza, Iuliia Iliukhina, and Ruslan Iliukhin. "Practical Applicability of Radiation Technologies in Food Systems." BIO Web of Conferences 57 (2023): 02007. http://dx.doi.org/10.1051/bioconf/20235702007.

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While achieving the food security, the use of radiation technologies for the processing of food wheat grains is distinguished by its practical significance. The use of inactivating (1-5 kGy) and sterilizing (25 kGy) doses of gamma radiation shall ensure the biosafety of radiation-treated grain. Changes in the main signs of freshness (color, odor) after treatment with different doses of ionizing radiation and during storage for up to 30 days have not been established. Varietal (species) grain purity of “Ekaterina” soft spring wheat is 99.7%, its grain purity is 99.93%. As a result of the resear

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Dhliwayo, Tafadzwa Christine, Loveness Kuziwa Nyanga, Prosper Chopera, Tonderayi Mathew Matsungo, and Cathrine Chidewe. "A review of traditional grain-based complementary foods for children aged 6-23 months in selected African countries." North African Journal of Food and Nutrition Research 6, no. 14 (2022): 115–25. http://dx.doi.org/10.51745/najfnr.6.14.115-125.

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Background: Wheat and maize flour still represent the bulk ingredient in complementary foods. There is an increasing interest in traditional cereal grain-based products due to their positive health effects. The positive health benefits include; more protein and fiber content than modern grains and most are naturally gluten-free. Aims: To identify available traditional grain-based complementary food options used for children aged 6-23months in Africa, including the effects of various processing techniques on the nutritional value of the food products. Material and Methods: We searched SciELO, G

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Curtain, Felicity, Alexandra Locke, and Sara Grafenauer. "Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment." Nutrients 12, no. 2 (2020): 313. http://dx.doi.org/10.3390/nu12020313.

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The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers,

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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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Brownlee, Iain A., Sharron A. Kuznesof, Carmel Moore, Susan A. Jebb, and Chris J. Seal. "The impact of a 16-week dietary intervention with prescribed amounts of whole-grain foods on subsequent, elective whole grain consumption." British Journal of Nutrition 110, no. 5 (2013): 943–48. http://dx.doi.org/10.1017/s0007114512006034.

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Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of whole-grain foods in the diet, forming the basis for public health recommendations to increase whole grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week whole-grain intervention on subsequent, elective whole grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 mon

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Reyneke, Gynette, Jaimee Hughes, and Sara Grafenauer. "Consumer Understanding of the Australian Dietary Guidelines: Recommendations for Legumes and Whole Grains." Nutrients 14, no. 9 (2022): 1753. http://dx.doi.org/10.3390/nu14091753.

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Dietary guidelines provide evidence-based guidance for healthy individuals to improve dietary patterns, although they are most often based on individual foods or food groups. Legumes are a class of food included in current Australian Dietary Guidelines (ADG), mentioned in two of the five food groups, as a vegetable and as an alternative to meat. Whole grain consumption is encouraged in ADG via the statement focused on cereal grains due to their health-promoting properties. Despite their prominence in guidelines, average legume and whole grain consumption in Australia remains lower than recomme

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Chen and Lu. "Future Grain Consumption Trends and Implications on Grain Security in China." Sustainability 11, no. 19 (2019): 5165. http://dx.doi.org/10.3390/su11195165.

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Associated with population and income growth, grain consumption in China is expected to increase, and thus has inevitably influenced the food security. Using statistical data of the Food and Agricultural Organization of the United Nations (FAO) from 1978 to 2017, this study adopting the vector auto-regression (VAR) model and implied demand approach, projected the future consumption of major grains (rice, wheat, maize, and soybean) for food, feed, and other uses in China during 2018–2030. On this basis, it further discussed their implications on grain security. The results showed that during 20

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JOO, Ian. "The etymology of Korean ssal ‘uncooked grain’ and pap ‘cooked grain’." Cahiers de Linguistique Asie Orientale 50, no. 1 (2021): 94–110. http://dx.doi.org/10.1163/19606028-bja10013.

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Abstract In this paper, I will provide etymological explanations for the two Korean words for ‘grain’: ssal ‘uncooked grain’ and pap ‘cooked grain.’ The word ssal ‘uncooked grain’ is a loanword from Middle Chinese bu-sat ‘Bodhisattva,’ linking the Buddhist holy figure to the type of food that has a sacred status in Korean culture. The support for this claim comes from the fact that (i) grains were sometimes associated with the Buddha’s body in Korea, and (ii) certain dialects of Japanese have also referred to rice—undoubtedly the most favored type of grain—as bosatsu ‘Bodhisattva’ or buppō-sam

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Zhukov, A. M., M. V. Anosova, I. A. Popov, S. Yu Churikova, and V. I. Manzhesov. "Biochemical properties of triticale. Triticale sprouts in food technology." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012029. http://dx.doi.org/10.1088/1755-1315/1052/1/012029.

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Abstract The growing demand for agricultural and food products is forcing agricultural producers to provide agricultural production growth. The development of new food products based on grain seedlings is one of the directions of the market for functional food products. Triticale is a relatively new grain crop that can take its rightful place among traditional grain crops and in food production. One of the promising areas for using grain crops is the production of grain seedlings, which are characterized by a high content of vitamins, antioxidants, enzymes, microelements. The selection of mode

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Seal, Chris J., and Iain A. Brownlee. "Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies." Proceedings of the Nutrition Society 74, no. 3 (2015): 313–19. http://dx.doi.org/10.1017/s0029665115002104.

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Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG

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Dubey, Srishti, Ritika Mukherjee, S. Yashaswi, and Dr Naveen Kumar Dewangan. "RICE GRAIN CLASSIFICATION SYSTEM." International Journal of Engineering Applied Sciences and Technology 09, no. 12 (2025): 63–66. https://doi.org/10.33564/ijeast.2025.v09i12.006.

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Rice grain Classification plays a vital role in agricultural industry. Rice is a staple food consumed Globally. Rice grain Classification is necessary to maintain quality, food safety and consumer satisfaction. Traditional methods which are employed for classification and identification of rice grains are time consuming and may lead to errors. The proposed system uses image processing techniques to identify and segregate rice grains into different types. The categorization and grading of rice grains is done on the basis of size, colour and texture. Various image processing methods such as imag

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Likhayo, Paddy, Anani Y. Bruce, Tadele Tefera, and Jones Mueke. "Maize Grain Stored in Hermetic Bags: Effect of Moisture and Pest Infestation on Grain Quality." Journal of Food Quality 2018 (November 4, 2018): 1–9. http://dx.doi.org/10.1155/2018/2515698.

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Maize (Zea mays) is an important staple food crop produced by the majority of smallholder farmers that provides household food security through direct consumption and income generation. However, postharvest grain losses caused by insect pests during storage pose a major constraint to household food security. Hermetic storage technology is an alternative method that minimises postharvest losses by depleting oxygen and increasing carbon dioxide levels within the storage container through metabolic respiration of the grains, insects, and microorganism. Maize grain was stored for 180 days in herme

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Dong, Hao Yan, Guang Yi Lu, Xing Yao Zhong, and Xiao Jun Yang. "Winter diet and food selection of the Black-necked CraneGrus nigricollisin Dashanbao, Yunnan, China." PeerJ 4 (April 21, 2016): e1968. http://dx.doi.org/10.7717/peerj.1968.

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The Black-necked CraneGrus nigricollisis a globally vulnerable species whose food is the factor determining its long-term survival. Understanding dietary habits, food preferences, and related factors will facilitate the development of effective conservation plans for the protection of this vulnerable species. For this purpose, we used video recordings and sampling of food availability to examine the dietary composition and temporal variation in food selection of Black-necked Cranes wintering in the Dashanbao National Nature Reserve, China. The Black-necked Crane’s diet consists primarily of do

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KB, Nayana, and Geetha CK. "Quality Testing of Food Grains Using Image Processing and Neural Network." International Journal for Research in Applied Science and Engineering Technology 10, no. 7 (2022): 1163–75. http://dx.doi.org/10.22214/ijraset.2022.45335.

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Abstract: The main crop for our nation to boost agricultural income is grains. While the crop is still in the ground, farmers notice yield the most, but once the grain has been processed and sold, quality becomes the main factor in determining its viability. Several contaminants, including stones, weed seeds, chaff, damaged seeds, etc., are present in these grains. Low automation levels and a large human workforce are required for assessing grain quality. Additionally, it increases the cost and length of the testing process. This contradiction is becoming more and more obvious as import and ex

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Mutiga, Samuel K., Arnold A. Mushongi, and Erastus K. Kangéthe. "Enhancing Food Safety through Adoption of Long-Term Technical Advisory, Financial, and Storage Support Services in Maize Growing Areas of East Africa." Sustainability 11, no. 10 (2019): 2827. http://dx.doi.org/10.3390/su11102827.

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Grain production and storage are major components in food security. In the ancient times, food security was achieved through gathering of fruits, grains, herbs, tubers, and roots from the forests by individual households. Advancements in human civilization led to domestication of crops and a need to save food for not only a household, but the nation. This extended need for food security led to establishment of national reservoirs for major produces and this practice varies greatly in different states. Each of the applied food production, handling, and storage approaches has its benefits and ch

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Magalis, Robin M., Maria Giovanni, and Kathryn Silliman. "Whole grain foods: is sensory liking related to knowledge, attitude, or intake?" Nutrition & Food Science 46, no. 4 (2016): 488–503. http://dx.doi.org/10.1108/nfs-09-2015-0101.

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Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge an

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Chen, Yiming, Ronghua Zhang, Enyu Tong, et al. "Occurrence and Exposure Assessment of Deoxynivalenol and Its Acetylated Derivatives from Grains and Grain Products in Zhejiang Province, China (2017–2020)." Toxins 14, no. 9 (2022): 586. http://dx.doi.org/10.3390/toxins14090586.

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Deoxynivalenol (DON) together with its acetylated derivatives cause detrimental effects on human health, and the purpose of this study was to assess the prevalence of DON and its acetylated derivatives from grains and grain products in Zhejiang province, China, and to assess the risk of DON and its acetylated derivatives due to multiple consumptions of grains and grain products among the Zhejiang population. Food samples numbering 713 were collected, and the LC-MS/MS method was used to determine the toxins. The levels of toxins from grains and grain products were relatively low: DON was the to

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Demissew, Ayalew, Ayenew Meresa, and Kiber Temesgen. "Evaluation of Functional Properties of Five Finger Millet Varieties and Their Flour Grown in Mecha District, Ethiopia." Berhan International Research Journal of Science and Humanities 6 (February 9, 2022): 38–47. http://dx.doi.org/10.61593/dbu.birjsh.01.01.105.

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In this study functional properties of five finger millet grains and their flour were evaluated. Finger millets are staple food grains originated from Ethiopia. It is a gluten-free grain with smallest glycemic index and maximum nutritional content. Although finger millets have high nutrient value, it is neglected and underutilized grain not only in Ethiopia but also in the world. The grain is also rich sources of minerals such as calcium which is vital for growth and development of human being. Finger millet is also rich sources of essential amino acids like methionine, tryptophan and lysine.

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Adebo, Oluwafemi Ayodeji, and Ilce Gabriela Medina-Meza. "Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review." Molecules 25, no. 4 (2020): 927. http://dx.doi.org/10.3390/molecules25040927.

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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viab

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Thielecke, Frank, and Anne Nugent. "Contaminants in Grain—A Major Risk for Whole Grain Safety?" Nutrients 10, no. 9 (2018): 1213. http://dx.doi.org/10.3390/nu10091213.

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Grains are the main energy and carbohydrate sources for human nutrition globally. Governmental and non-governmental authorities recommend whole grains as a healthy food choice. The role of contaminants in (whole) grains and how to mitigate any potential risk following their consumption has not been reported. With this narrative review, we shed light on the potential human health risk from contaminants in whole grains and elaborate strategies to mitigate such risk. We found that grains represent a significant source of food-borne contaminants, the main ones being; mycotoxins including (A) aflat

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Devlin, Niamh F. C., Breige A. McNulty, Michael J. Gibney, Frank Thielecke, Hayley Smith, and Anne P. Nugent. "Whole grain intakes in the diets of Irish children and teenagers." British Journal of Nutrition 110, no. 2 (2012): 354–62. http://dx.doi.org/10.1017/s0007114512004989.

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A growing body of evidence supports the inclusion of whole grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from whole-grain-rich diets. The aim of the present study was to quantify the intake of whole grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and

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Bazhay-Zhezherun, S. A., and L. V. Bereza-Kindzerska. "NATURAL FOOD SORBENTS GRAIN." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences, no. 6 (2022): 233–38. http://dx.doi.org/10.32782/2663-5941/2022.6/37.

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Sluyter, Caroline, Kelly LeBlanc, and Kristen Hicks-Roof. "Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council’s Stamped Product Database." Nutrients 14, no. 3 (2022): 713. http://dx.doi.org/10.3390/nu14030713.

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Whole grains are a vital part of a healthy diet, yet there are insufficient data on the whole-grain content of commercial food products. The purpose of this research is to examine the long-term change in (1) measured whole grains in food products, (2) Whole Grain Stamp usage and (3) the prominence of whole-grain ingredients and product categories, across the United States and Latin America. These changes were quantified by analyzing the Oldways Whole Grains Council’s (WGC) Stamped Product Database from 2007 to 2020. Mean whole grains increased 36–76%, from 19 grams to 25.8 grams per serving in

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Pyrieva, E. A., A. I. Safronova, and О. V. Georgieva. "Whole grain products in children nutrition." Meditsinskiy sovet = Medical Council, no. 17 (November 1, 2023): 151–56. http://dx.doi.org/10.21518/ms2023-365.

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The article discusses the problems of using products containing whole grains in the nutrition of young children. Among the most controversial are the issues of the optimal quantity and timing of inclusion of the whole grain component in baby food. The results of studies are presented confirming the effectiveness of including whole grains in children’s diets, as well as the level of their consumption in the world, demonstrating significant national differences (from 2 to 58 g per day). In general, despite the obvious benefits of whole grains, actual consumption of whole grains by children is no

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Gaesser, Glenn A. "Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies." Nutrients 12, no. 12 (2020): 3756. http://dx.doi.org/10.3390/nu12123756.

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PubMed, Web of Science, and the Cochrane Database of Systematic Reviews were searched for meta-analyses that provided risk estimates (±95% confidence intervals) for associations between intakes of whole and refined grains and risk of total and site-specific cancer. The preferred reporting items for systematic reviews and meta-analyses (PRISMA) guidelines were followed. Only meta-analyses that included whole grains and refined grains as separate food groups, and not as part of dietary patterns, were included. A total of 17 publications were identified that met inclusion criteria. Within these,

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Hossain, Md Mehedi, Murshida Khanam, and Salma Akhter. "An Econometric Analysis to Forecast the Food Grain Production in Bangladesh by Using ARIMA and VAR Models." Dhaka University Journal of Science 70, no. 1 (2022): 8–13. http://dx.doi.org/10.3329/dujs.v70i1.60375.

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In this study, an Econometric analysis has been conducted to identify the important factors that affect the food grain productions inBangladesh. Here, we have considered time series data for the years from 1989- 1990 to 2019-2020. Vector Autoregressive (VAR)Model and Autoregressive Integrated Moving Average (ARIMA) model have been considered in this study. Both these modelshave been considered to forecast the productions of food grains in Bangladesh. The forecasting performances of these two modelshave been compared by using RMSE, MAE, and MAPE. It has been found that the VAR model is better t

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