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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 ...
Roswitha, Siener +4 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.
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
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Authentication of Cereals and Cereal Products
2016Cereal grains are the basis for our most important foods; a large proportion of cultivated grains are milled and marketed as flour in order to produce breads, cakes, biscuits, and many other commodities. Both near-infrared (NIR) and mid-infrared (MIR) spectroscopy combined with multivariate data analysis (MVA) have been extensively used to measure ...
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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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2000
The article contains sections titled: 1. Introduction 2. Grain Crops 3. Physical Properties and Structure 3.1. Kernel Structure 3.2. Hull and Bran Layers 3.3. Germ 3.4. Grinding and Milling 3.5. Grain Drying 3.6. Nutritional Implications 4. Composition 5. Standards and Classification 6. Storage 7.
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The article contains sections titled: 1. Introduction 2. Grain Crops 3. Physical Properties and Structure 3.1. Kernel Structure 3.2. Hull and Bran Layers 3.3. Germ 3.4. Grinding and Milling 3.5. Grain Drying 3.6. Nutritional Implications 4. Composition 5. Standards and Classification 6. Storage 7.
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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 ...
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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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2011
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.
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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.
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Cereals and Cereal Products and Their Mycotoxins
2017Chapter 4 lists single cereals and cereal products in an alphabetical order and their mycotoxin contamination in a short and clear format. For each item the contaminating mycotoxins are listed. This chapter serves to attain a basic overview of a cereal or cereal product and its mycotoxin contamination.
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Nutrition & Food Science, 1995
A survey of a small sample of children in a state comprehensive school indicates that most children have an inadequate breakfast before starting school. However, most children consume breakfast cereals at some time of the day. Concludes that the fortified cereals play an important role in the diet of many children, and at the same time highlights the ...
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A survey of a small sample of children in a state comprehensive school indicates that most children have an inadequate breakfast before starting school. However, most children consume breakfast cereals at some time of the day. Concludes that the fortified cereals play an important role in the diet of many children, and at the same time highlights the ...
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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 +2 more sources