Results 171 to 180 of about 64,520 (219)
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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 ...
Begoña Alfaro +6 more
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2005
Useful testing for the microbiological safety and quality of cereals and cereal products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types.
J.-L. Cordier +6 more
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Useful testing for the microbiological safety and quality of cereals and cereal products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types.
J.-L. Cordier +6 more
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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 ...
Susanne Voss +4 more
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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.
Hans-Dieter Belitz +2 more
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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.
Hans-Dieter Belitz +2 more
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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.
R. C. Kill, M. D. Ranken, 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.
R. C. Kill, M. D. Ranken, C. Baker
openaire +2 more sources
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 ...
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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 ...
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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.
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Plant Sterols in Cereals and Cereal Products
Cereal Chemistry, 2002ABSTRACTThe total plant sterol contents (free sterols and covalently bound structures) of the main cereals cultivated in Finland were determined. Furthermore, sterol contents were determined for different flour and bran fractions in the milling process of wheat and rye, as well as plant sterol contents in various milling and retail bakery products. The
Vieno Piironen +2 more
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Phytochemistry, 2003
Saponins are a diverse family of secondary metabolites that are produced by many plant species, particularly dicots. These molecules commonly have potent antifungal activity and their natural role in plants is likely to be in protection against attack by pathogenic microbes. They also have a variety of commercial applications including use as drugs and
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Saponins are a diverse family of secondary metabolites that are produced by many plant species, particularly dicots. These molecules commonly have potent antifungal activity and their natural role in plants is likely to be in protection against attack by pathogenic microbes. They also have a variety of commercial applications including use as drugs and
openaire +3 more sources
2018
ereals are the world's most important food crop, and cereal products are the most important foods. Some are utilized as seed (rice, barley, oats, millet, sorghum, maize) while others as flour (wheat, rye, maize), or flakes (barley, oats, maize).
Guerrieri N, Cavaletto M
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ereals are the world's most important food crop, and cereal products are the most important foods. Some are utilized as seed (rice, barley, oats, millet, sorghum, maize) while others as flour (wheat, rye, maize), or flakes (barley, oats, maize).
Guerrieri N, Cavaletto M
openaire +5 more sources