Results 151 to 160 of about 340,138 (195)
Innovative Detection and Mitigation of Ergot Alkaloids in Cereals: Advancing Food Safety. [PDF]
MetabolitesBalatsou M +3 more
europepmc +1 more source
Predicting Adult Overweight and Obesity Prevalences Using the Food Nutritive Value Supplies of the FAO's Food Balance Sheet Data: Case Study of Trends in Spain. [PDF]
Food Sci NutrDelgado-Pertíñez M +5 more
europepmc +1 more source
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2004
Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
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Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
openaire +1 more source
Alkylresorcinols in Cereals and Cereal Products
Journal of Agricultural and Food Chemistry, 2003The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or ...
Alastair B, Ross +6 more
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1993
A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
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A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
openaire +1 more source
1997
In this chapter, the progress of the raw materials, cereals, is followed through the various processing steps, such as milling and baking, into finished products. General quality factors are grouped at the end of the chapter.
M. D. Ranken, R. C. Kill, C. Baker
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In this chapter, the progress of the raw materials, cereals, is followed through the various processing steps, such as milling and baking, into finished products. General quality factors are grouped at the end of the chapter.
M. D. Ranken, R. C. Kill, C. Baker
openaire +1 more source
Oxalate Content of Cereals and Cereal Products
Journal of Agricultural and Food Chemistry, 2006Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal ...
Roswitha, Siener +4 more
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1998
Cereals are the most efficient human food source, both in terms of energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world’s population eating rice as their principal food. Therefore producers, processors, the public and governmental authorities need to be aware of the spoilage ...
openaire +1 more source
Cereals are the most efficient human food source, both in terms of energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world’s population eating rice as their principal food. Therefore producers, processors, the public and governmental authorities need to be aware of the spoilage ...
openaire +1 more source