It is not known whether trace amounts of proteins that may remain in cereal-starch-derived food ingredients even after food processing can trigger allergic symptoms in cereal-allergic individuals. The aim of this study was to find out if barley starch syrup causes allergic reactions in patients with allergy to wheat, barley, rye or oats. Fifteen children with allergy to these cereals, confirmed...

The most potent mycotoxin, aflatoxins are the secondary metabolite produced by fungi, especially Aspergillus, and have been found to be ubiquitous, contaminating cereals, crops, even milk causing major health economic issues in some countries due poor storage, substandard management, lack of awareness. Different aspects toxin reviewed here, including its structural biochemistry, occurrence, fac...

Mycotoxins can contaminate various food commodities, including cereals. Moreover, mycotoxins of different classes can co-contaminate food, increasing human health risk. Several analytical methods have been published in the literature dealing with mycotoxins determination in cereals. Nevertheless, in the present work, the aim was to propose an easy and effective system for the extraction of six ...

The present study was conducted to analyze the chemical composition, total phenolics content and antioxidant capacity of two whole corn (Zea mays) based meals traditional from Mexico: "traditional pinole" and "seven grain pinole"; and compare it with information available from ready to eat cereal products based on refined corn and whole grain cereals. Proximate analyses (moisture, ash, fat, pro...

Grain development and its evolution in grasses remains poorly understood, despite cereals being our most important source of food. The grain, for which many grass species have been domesticated, is a single-seeded fruit with prominent and persistent endosperm. Brachypodium distachyon, a small wild grass, is being posited as a new model system for the temperate small grain cereals, but little is...

OBJECTIVE Flavor is the primary dimension by which young children determine food acceptance. However, children are not merely miniature adults because sensory systems mature postnatally and their responses to certain tastes differ markedly from adults. Among these differences are heightened preferences for sweet-tasting and greater rejection of bitter-tasting foods. The present study tests the ...

The economic and scientific importance of the cereals has motivated a rich history of research into their genetics, development, and evolution. The nearly completed sequence of the rice genome is emblematic of a transition to high-throughput genomics and computational biology that has also pervaded study of many other cereals. The relatively close (ca. <50 million years old) relationships among...

BACKGROUND The botanical relation between grass and cereal grains may be relevant when diagnosing food allergy to cereals. The aim was to investigate the diagnostic specificity of skin prick test (SPT) and specific immunoglobulin E (sIgE) tests to cereals and peanut in grass pollen allergic subjects without history of, and clinically reactions to foods botanically related to grass. METHODS 70...

The contamination of foods and feeds is a significant problem in worldwide. Mycotoxins are secondary metabolites of fungi, particularly by many species of Aspergillus, Fusarium, Penicillium, Claviceps and Alternaria in many agricultural crops, especially in cereals and most oilseeds. Aflatoxins, ochratoxins, trichothecenes, zearelenone and fumonisins are the mycotoxins of greatest agro-economic...

Resistance to a number of nematodes is present in varieties of temperate and tropical cereals. The occurrence, nature, and inheritance of varietal resistance in cereals is reviewed. Evaluation of the practical significance of nematode resistance in a particular host-nematode combination is discussed in relation to host efficiency, host sensitivity, genetic control of resistance, and presence of...