Research of cereal glycoproteins is important for understanding of their functional properties, their role during technological processing of cereals and it can serve as a valuable tool for the detection of cereal allergens. The main intention of this study was the screening of profile of water-soluble glycoproteins present in barley (Hordeum vulgare), wheat durum (Triticum durum) and spelt (Tr...

To survey the overall fungal contamination and toxicological potential of isolated fungi, a mycological investigation of 56 samples of wheat bran was carried out during March-June 2004 in Slovakia. Despite of low values of water activity found in the samples reaching an average of 0.54, the individual samples were contaminated with fungi in a range from 1.82 x 10(1) - 3.42 x 10(4) colonies form...

BACKGROUND A national multimedia campaign was launched in January 2010, to increase the proportion of young people tested for chlamydia. This study aimed to evaluate the impact of the campaign on the coverage and positivity within the National Chlamydia Screening Programme (NSCP) in England. METHOD An interrupted time series of anonymised NCSP testing reports for England for a 27 month period...

BACKGROUND The weevils Sitophilus spp. are among the most important cosmopolitan pests of stored cereal grains. However, their biology and physiology are poorly understood, mainly because the insect developmental stages take place within cereal grains and because of the lack of gene specific molecular manipulation. RESULTS To gain access to the different insect developmental stages, weevil fe...

The application of syringe to syringe dispersive liquid phase microextraction-solidified floating organic drop was extended for the separation and preconcentration of trace amounts of cadmium ions from water and cereal samples. The extracted cadmium was quantified by electrothermal atomic absorption spectrometry. Factors affecting the complex formation as well as microextraction efficiency such...

The French Atlantic marshlands, reclaimed since the Middle Age, have been successively used for extensive grazing and more recently for cereal cultivation from 1970. The soils have acquired specific properties which have been induced by the successive reclaiming and drainage works and by the response of the clay dominant primary sediments, that is, structure, moisture, and salinity profiles. Ba...

Cereals are the substrates most exposed to micromycete attack. The development of moulds determines changes of the physical properties (aspect, taste, smell) and of the chemical properties as well (nutrient degradation and lower food quality). The presence of aflatoxin B1 was rarely reported in Italy and Spain, after extremely hot summer seasons. Romania was not included in these surveys becaus...

To investigate the microbial and nutritional characteristics of dry feed, liquid feed containing fermented liquid cereal grains, and fermented liquid feed, and their effect on gastrointestinal ecology and growth performance, 120 piglets from 40 litters were used and housed in pens with 5 animals in each. The 3 dietary treatments (all nonheated and nonpelleted diets) were: a dry meal diet (DRY);...

Fermented maize product ‘ogi’ is a popular weaning and breakfast cereal in sub-Saharan Africa traditionally made from maize, sorghum or millet. It is prepared by steeping clean grains in water at room temperature (25±2 0C) for two to three days [1]. The steep water is decanted and the fermented grain is washed with clean water and then wet-milled. The bran is removed by wet sieving and the slur...