More healthy and sustainable food are nowadays desirable to improve human health protect the planet’s resources. From this perspective, aim of study is investigate artichoke (Cynara scolymus L.) by-products as a potential source phenolic compounds use these design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted (UAE) chemometric techniques, such...

The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla ...

Khorasan wheat is an ancient grain with previously reported health benefits in clinically healthy subjects. The aim of this study was to examine whether a replacement diet, thereby substituting all other cereal grains, with products made with organic khorasan wheat could provide additive protective effects in reducing lipid, oxidative and inflammatory risk factors, in patients with Acute Corona...

Cereal Chem. 70(2):122-126 Extruded noodles were prepared from durum wheat semolina of variable ness. The Instron peak force measurement was found to be a more precise protein content to provide a series of samples with a range of cooking indicator of noodle firmness than was peak energy. The rheometer was quality. Firmness of cooked extruded noodles was measured using an able to differentiate ...

Durum wheat (Triticum turgidum ssp. durum) is a leading cereal grain whose primary use is the production of semolina and pasta. Its rich culinary relationship to humans is related, in part, to its very hard kernel texture. This very hard texture is due to the loss of the Puroindoline genes that were eliminated during the allopolyploid formation of T. turgidum approximately 0.5 million years ago...

The importance of cassava has been realized as a high energy human food, animal feed and as an industrial raw material for sweeteners, ethanol and various other chemicals. Its industrial potential, however, has still not been tapped to any great extent. Broadening of the post-harvest utilization of cassava remains rather difficult due to several factors. The development of costand energy-effect...

Cereal Chem. 81(5):643–649 Scab (Fusarium head blight) is a fungal disease that has become increasingly prevalent in North American wheat during the past 15 years. It is of concern to growers, processors, and the consumers because of depressed yields, poor flour quality, and the potential for elevated concentrations of the mycotoxin, deoxynivalenol (DON). Both wheat breeder and wheat inspector ...

Cereal Chem. 81(5):594–597 The proportion of vitreous durum kernels in a sample is an important grading attribute in assessing the quality of durum wheat. The current standard method of determining wheat vitreousness is performed by visual inspection, which can be tedious and subjective. The objective of this study was to evaluate an automated machine-vision inspection system to detect wheat vi...

Background: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food antigens. Methods: We developed an enzyme-linked immunosorbent assay for the measurement of IgE,...