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https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#1
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231135/changes-in-food-intake-in-australia-comparing-the-1995-and-2011-national-nutrition-survey-results-disaggregated-into-basic-foods
#2
Bradley Ridoutt, Danielle Baird, Kathryn Bastiaans, Gilly Hendrie, Malcolm Riley, Peerasak Sanguansri, Julie Syrette, Manny Noakes
As nations seek to address obesity and diet-related chronic disease, understanding shifts in food intake over time is an imperative. However, quantifying intake of basic foods is not straightforward because of the diversity of raw and cooked wholefoods, processed foods and mixed dishes actually consumed. In this study, data from the Australian national nutrition surveys of 1995 and 2011, each involving more than 12,000 individuals and covering more than 4500 separate foods, were coherently disaggregated into basic foods, with cooking and processing factors applied where necessary...
May 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231125/fundamental-study-on-the-impact-of-gluten-free-starches-on-the-quality-of-gluten-free-model-breads
#3
Stefan W Horstmann, Markus C E Belz, Mareile Heitmann, Emanuele Zannini, Elke K Arendt
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system...
April 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231121/the-effects-of-fortification-of-legumes-and-extrusion-on-the-protein-digestibility-of-wheat-based-snack
#4
Swapnil S Patil, Margaret A Brennan, Susan L Mason, Charles S Brennan
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products...
April 6, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231092/effect-of-different-flours-on-the-formation-of-hydroxymethylfurfural-furfural-and-dicarbonyl-compounds-in-heated-glucose-flour-systems
#5
Marta Mesías, Francisco J Morales
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization...
February 16, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231088/health-promoting-compounds-in-pigmented-thai-and-wild-rice
#6
Valentina Melini, Rita Acquistucci
Organic pigmented Thai rice and wild rice are commonly available in specialized Italian markets and food shops, and they are gaining popularity among consumers demanding healthy foods. Indeed, the typical colour of kernels, which is the unique characteristic of pigmented cereals, is due to the accumulation of pigments that are also responsible for a number of healthy effects. The aim of this study was to provide a portrait of two organic pigmented Thai rice varieties from Thailand and one wild rice variety from Canada, imported into Italy and at Italian consumers' disposal...
January 20, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231087/reducing-postharvest-losses-during-storage-of-grain-crops-to-strengthen-food-security-in-developing-countries
#7
REVIEW
Deepak Kumar, Prasanta Kalita
While fulfilling the food demand of an increasing population remains a major global concern, more than one-third of food is lost or wasted in postharvest operations. Reducing the postharvest losses, especially in developing countries, could be a sustainable solution to increase food availability, reduce pressure on natural resources, eliminate hunger and improve farmers' livelihoods. Cereal grains are the basis of staple food in most of the developing nations, and account for the maximum postharvest losses on a calorific basis among all agricultural commodities...
January 15, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28230782/reported-dietary-intake-disparity-between-the-reported-consumption-and-the-level-needed-for-adequacy-and-food-sources-of-calcium-phosphorus-magnesium-and-vitamin-d-in-the-spanish-population-findings-from-the-anibes-study-%C3%A2
#8
Josune Olza, Javier Aranceta-Bartrina, Marcela González-Gross, Rosa M Ortega, Lluis Serra-Majem, Gregorio Varela-Moreiras, Ángel Gil
Calcium, phosphorus, magnesium and vitamin D have important biological roles in the body, especially in bone metabolism. We aimed to study the reported intake, the disparity between the reported consumption and the level needed for adequacy and food sources of these four nutrients in the Spanish population. We assessed the reported intake for both, general population and plausible reporters. Results were extracted from the ANIBES survey, n = 2009. Three-day dietary reported intake data were obtained and misreporting was assessed according to the European Food Safety Authority (EFSA)...
February 21, 2017: Nutrients
https://www.readbyqxmd.com/read/28230731/certain-grain-foods-can-be-meaningful-contributors-to-nutrient-density-in-the-diets-of-u-s-children-and-adolescents-data-from-the-national-health-and-nutrition-examination-survey-2009-2012
#9
Yanni Papanikolaou, Victor L Fulgoni
Grain foods may play an important role in delivering nutrients to the diet of children and adolescents. The present study determined grain food sources of energy/nutrients in U.S. children and adolescents using data from the National Health and Nutrition Examination Survey, 2009-2012. Analyses of grain food sources were conducted using a 24-h recall in participants 2-18 years old (N = 6109). Sources of nutrients contained in grain foods were determined using U.S. Department of Agriculture nutrient composition databases and excluded mixed dishes...
February 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28230702/does-infant-feeding-modulate-the-manifestation-of-celiac-disease-and-type-1-diabetes
#10
Caroline R Meijer, Valentina Discepolo, Riccardo Troncone, Maria L Mearin
PURPOSE OF REVIEW: The review aims to critically discuss the role of infant feeding in the development of celiac disease and type 1 diabetes (T1D). RECENT FINDINGS: Prospective observational and randomized interventional studies show that breastfeeding (BF) or BF during gluten introduction does not reduce the risk of developing CD, but high gluten consumption before age 2 years increased the risk in Swedish children.Despite evidence from retrospective studies, prospective trials failed to find a protective effect of breastfeeding against the risk of T1D development...
February 21, 2017: Current Opinion in Clinical Nutrition and Metabolic Care
https://www.readbyqxmd.com/read/28221957/ochratoxin-a-concentrations-in-a-variety-of-grain-based-and-non-grain-based-foods-on-the-canadian-retail-market-from-2009-to-2014
#11
Beata Kolakowski, Sarah M O'Rourke, Henri P Bietlot, Karl Kurz, Barbara Aweryn
The extent of ochratoxin A (OTA) contamination of domestically produced foods sold across Canada was determined from 2009 to 2014 with sampling and testing occurring each fiscal year. Cereal-based, fruit-based, and soy-based food samples (n = 6,857) were analyzed. Almost half of the samples (3,200; 47%) did not contain detectable concentrations of OTA. The remaining 3,657 samples contained OTA at 0.040 to 631 ng/g. Wheat, oats, milled products of other grains (such as rye and buckwheat), and to a lesser extent corn products and their derived foods were the most significant potential sources of OTA exposure for the Canadian population...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221840/inhibition-of-fusarium-growth-and-mycotoxin-production-in-culture-medium-and-in-maize-kernels-by-natural-phenolic-acids
#12
Elena Ferruz, Susana Loran, Marta Herrera, Isabel Gimenez, Noemi Bervis, Carmen Barcena, Juan Jose Carramiñana, Teresa Juan, Antonio Herrera, Agustin Ariño
The possible role of natural phenolic compounds in inhibiting fungal growth and toxin production has been of recent interest as an alternative strategy to the use of chemical fungicides for the maintenance of food safety. Fusarium is a worldwide fungal genus mainly associated with cereal crops. The most important Fusarium mycotoxins are trichothecenes, zearalenone, and fumonisins. This study was conducted to evaluate the potential of four natural phenolic acids (caffeic, ferulic, p-coumaric, and chlorogenic) for the control of mycelial growth and mycotoxin production by six toxigenic species of Fusarium ...
October 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221768/formation-of-nitrogenase-nifdk-tetramers-in-the-mitochondria-of-saccharomyces-cerevisiae
#13
Stefan Burén, Eric M Young, Elizabeth A Sweeny, Gema López-Torrejón, Marcel Veldhuizen, Christopher A Voigt, Luis M Rubio
Transferring the prokaryotic enzyme nitrogenase into a eukaryotic host with the final aim of developing N2 fixing cereal crops would revolutionize agricultural systems worldwide. Targeting it to mitochondria has potential advantages because of the organelle's high O2 consumption and the presence of bacterial-type iron-sulfur cluster biosynthetic machinery. In this study, we constructed 96 strains of Saccharomyces cerevisiae where transcriptional units comprising nine Azotobacter vinelandii nif genes (nifHDKUSMBEN) were integrated into the genome...
February 21, 2017: ACS Synthetic Biology
https://www.readbyqxmd.com/read/28220136/novel-sources-of-witchweed-striga-resistance-from-wild-sorghum-accessions
#14
Dorothy A Mbuvi, Clet W Masiga, Eric Kuria, Joel Masanga, Mark Wamalwa, Abdallah Mohamed, Damaris A Odeny, Nada Hamza, Michael P Timko, Steven Runo
Sorghum is a major food staple in sub-Saharan Africa (SSA), but its production is constrained by the parasitic plant Striga that attaches to the roots of many cereals crops and causes severe stunting and loss of yield. Away from cultivated farmland, wild sorghum accessions grow as weedy plants and have shown remarkable immunity to Striga. We sought to determine the extent of the resistance to Striga in wild sorghum plants. Our screening strategy involved controlled laboratory assays of rhizotrons, where we artificially infected sorghum with Striga, as well as field experiments at three sites, where we grew sorghum with a natural Striga infestation...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28219468/in-situ-and-in-vitro-ruminal-starch-degradation-of-grains-from-different-rye-triticale-and-barley-genotypes
#15
J Krieg, N Seifried, H Steingass, M Rodehutscord
In recent years, advances in plant breeding were achieved, which potentially led to modified nutritional values of cereal grains. The present study was conducted in order to obtain a broad overview of ruminal digestion kinetics of rye, triticale and barley grains, and to highlight differences between the grain species. In total, 20 genotypes of each grain species were investigated using in situ and in vitro methods. Samples were ground (2 mm), weighed into polyester bags, and incubated in situ 1 to 48 h in three ruminally cannulated lactating dairy cows...
February 21, 2017: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/28219433/several-grain-dietary-patterns-are-associated-with-better-diet-quality-and-improved-shortfall-nutrient-intakes-in-us-children-and-adolescents-a-study-focusing-on-the-2015-2020-dietary-guidelines-for-americans
#16
Yanni Papanikolaou, Julie Miller Jones, Victor L Fulgoni
BACKGROUND: The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015-2020 Dietary Guidelines for Americans (2015-2020 DGA) shortfall nutrients. METHODS: Cluster analysis using data from the National Health and Nutrition Examination Survey 2005-2010, identified 8 unique grain food patterns: a) no consumption of main grain groups, b) cakes, cookies and pies, c) yeast bread and rolls, d) cereals, e) pasta, cooked cereals and rice, f) crackers and salty snacks, g) pancakes, waffles and French toast and other grains, and h) quick breads...
February 20, 2017: Nutrition Journal
https://www.readbyqxmd.com/read/28218865/occurrence-of-ochratoxin-a-in-infant-foods-in-the-united-states
#17
Jack Cappozzo, Lauren Jackson, Hyun Jung Lee, Wei Zhou, Fadwa Al-Taher, Jerry Zweigenbaum, Dojin Ryu
Ochratoxin 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 (barley-, rice-, oat-, wheat-, and mixed grain-based) products were collected from different retail locations in the United States over a 2-year period...
February 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28218715/the-cross-sectional-association-between-consumption-of-the-recommended-five-food-group-grain-cereal-dietary-fibre-and-anthropometric-measures-among-australian-adults
#18
Flavia Fayet-Moore, Peter Petocz, Andrew McConnell, Kate Tuck, Marie Mansour
The Australian Dietary Guidelines recommended "grain (cereal)" core food group includes both refined and whole grain foods, but excludes those that are discretionary (i.e., cakes). We investigated the association between daily serves from the "grain (cereal)" group and its effect on fibre and adiposity. Data from Australian adults in the 2011-2012 National Nutrition and Physical Activity Survey were used (n = 9341). Participants were categorised by serves of core grain foods and general linear models were used to investigate the effect of demographic, socioeconomic, and dietary covariates on waist circumference, body mass index (BMI) and fibre intake...
February 18, 2017: Nutrients
https://www.readbyqxmd.com/read/28217247/dietary-factors-can-protect-against-liver-cancer-development
#19
EDITORIAL
Lemonica Koumbi
Liver cancer is the third leading cause of cancer mortality worldwide with hepatocellular carcinoma (HCC) representing more than 90% of primary liver cancers. Most HCC patients are also suffering from chronic liver disease (CLD). Evidence is emerging that the composition of diet plays an important role in HCC and CLD development and may also have a chemoprotective role. In contrast to other types of cancer, there are few studies investigating the role of diet in hepatocarcinogenesis. From the available data it is evident that high intakes of red meat and dietary sugar positively correlate with HCC occurrence...
January 28, 2017: World Journal of Hepatology
https://www.readbyqxmd.com/read/28212394/de-novo-transcriptome-analysis-and-microsatellite-marker-development-for-population-genetic-study-of-a-serious-insect-pest-rhopalosiphum-padi-l-hemiptera-aphididae
#20
Xinle Duan, Kang Wang, Sha Su, Ruizheng Tian, Yuting Li, Maohua Chen
The bird cherry-oat aphid, Rhopalosiphum padi (L.), is one of the most abundant aphid pests of cereals and has a global distribution. Next-generation sequencing (NGS) is a rapid and efficient method for developing molecular markers. However, transcriptomic and genomic resources of R. padi have not been investigated. In this study, we used transcriptome information obtained by RNA-Seq to develop polymorphic microsatellites for investigating population genetics in this species. The transcriptome of R. padi was sequenced on an Illumina HiSeq 2000 platform...
2017: PloS One
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