Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for overweight obesity-linked chronic diseases in humans adversely impact achieving sustainable development goals. Colored grains a source of anthocyanins, group flavonoids, that contribute positively to human health. This review focuses on genetic variation harnessed through breeding biotechnology tools developing ...

Background and Objectives Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require replacement to obtain gluten-free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, technological strategies implemented mimic behavior within systems...

Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. (2014): Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type. Czech J. Food Sci., 32: 115–121. The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) ...

Cereal Chem. 71(6):532-536 Automated gel-permeation chromatography (GPC), with application pectins with a molecular weight of 107_109, which yielded fragments of of the universal calibration concept, was used to investigate the mechanism 1041 07. Consistent with gravity-flow GPC with dimethyl sulfoxide, sepaof extrusion-induced starch fragmentation in corn. High-amylose and ration indicated tha...

background & aims of the study: wheat flour makes the basic component of bread. thus, evaluating its quality plays an important role in public health. this paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of hamedan, iran during 2015-2016. materials & methods: all bread flour types such as barbari, lavash, sangak and tafton bread flours ...

The aim of this study was to optimize composite breads wheat and whole millet flour by the use natural improvers. Three types local malted cereals were used as fermented with EPSs producing LAB strain prior use. technological characteristics flours determined using an alveograph. physico-chemical nutritional standard methods their sensory profiles evaluated a panel 35 consumers. alveograph resu...

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and bipha...

soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

There is limited evidence in Australia that compares the nutritional impact of a breakfast cereal breakfast to a non-cereal breakfast, and includes the type of cereal. This study investigated the impact of breakfast choice and the total sugar content of breakfast cereal on nutrient intakes and anthropometric measures among Australian children and adolescents. Data from 2 to 18-year-old in the 2...