Functional properties and storage stability of optimized cereal-based complementary foods

Cereal-Based Functional Foods

Production of Cereal- based Probiotic Beverage Optimized by Response Surface Methodology and Investigation of Its Properties

Background and Objectives: In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the r...

Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods

Iron and vitamin A deficiencies in childhood are public health problems in the developing world. Introduction of cereal-based complementary foods, that are often poor sources of both vitamin A and bioavailable iron, increases the risk of deficiency in young children. Alternative foods with higher levels of vitamin A and bioavailable iron could help alleviate these micronutrient deficiencies. Th...

functional study of p0 proteins of two cereal yellow dwarf viruses (cydv-rpv and cydv-rps) and identification of their cellular partner

نقش سرکوبگری پروتئین p0 در دو پولروویروس کوتولگی زردی غلات cydv-rpv) و (cydv-rps، متفاوت در شدت بیماریزایی، مورد مطالعه قرار گرفت. نتایج نشان داد که هر دو پروتئین p0 p0cy-rpv) و (p0cy-rps قادر به سرکوب خاموشی آر ان ای ایجاد شده توسط ترادف های تراژن سنس و تکرار معکوس در n. benthamiana هستند. نشان داده شد که هر دو پروتئین p0 می توانند تخریب پروتئین argonaute-1 را تسهیل کنند. علاوه بر این، تمایل م...

Stability of added iodine in processed cereal foods.

The stability of iodine from iodized salt was measured in white bread, grain bread, sweet biscuits and the breakfast cereals, Weetbix (a flaked, pressed, wheat product), Ricies (a puffed rice product) and toasted muesli, as part of the New Zealand Government's initiatives to address the public health issue of low iodine intake by most New Zealanders. Triplicate runs of each product were manufac...