BACKGROUND To determine the average intake of soy products and its association with socio-demographic, general and health characteristics, and dietary quality indices among the population of Isfahan, Iran. METHODS In this descriptive cross-sectional study conducted on 491 subjects in 2013-2014, grocery stores, nuts stores, chain stores, and supermarkets from different areas of Isfahan Municip...

In many countries, infant cereals are one of the first foods introduced during the complementary feeding stage. These cereals are usually made with refined cereal flours, even though several health benefits have been linked to the intake of whole grain cereals. Prior evidence suggests that food preferences are developed at early stages of life, and may persist in later childhood and adulthood. ...

BACKGROUND Isoflavones from soybeans may provide some beneficial impacts on postmenopausal health. The purpose of this study was to compare the pharmacokinetics and bioavailability of plasma isoflavones (daidzein and genistein) after a single dose of orally administered soy beverage and soy extract capsules in postmenopausal Thai women. METHODS We conducted a randomized two-phase crossover ph...

Cereal Chem. 83(5):529–536 The accuracy of using near-infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for pro...

The effect of fermentation on the production of lactic acid, pH-development an on the growth of Escherichia coli strain NG7C in gruels made of whole grain wheat and whole grain tef under different conditions was studied. The results show that the number of E. coli decreased rapidly in both 1% and 10% back-slopping quicker than in control that was fermented without back-slopping. The growth of E...

Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the first step in the evaluation of food potential health benefits. This research focused on the deter...