Ochratoxin A (OTA) is a mycotoxin produced in corn, rice, and flour. It is a major concern for animal and human health. The purpose of this study was the evaluation of OTA contamination in bread samples gathered from bakeries, in different temperatures and durations of heating. In this study, 32 samples (4 samples of flour and 28 samples of bread) were randomly collected from different bakeries...

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different dryin...

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...

米消費拡大を目的として各種の食品分野で米粉利用が進められている. 米粉の性状は主に原料米性状および製造条件の組み合わせによって決定され，その後の加工品製造へも影響を及ぼす. 小麦粉代替として米粉が利用される場合, 粒径が細かく澱粉損傷度も低いことが望まれるが, 精白米は製粉時に微細化するほど基本的に澱粉損傷度が高くなってしまう. そのため微細米粉の製造は製粉性の高い精白米を浸漬するなど澱粉損傷度を高めない方法で粉砕することが重要となる. 米品種それぞれの製粉性は, 具体的な粉砕や加工試験を行わなければ判断できない. また, 微細米粉の製造は吸水と乾燥が必要となるためコストが高くなる. そこで微細米粉の効率的な製造方法確立のため, 玄米の硬度と製粉性の関係および原料形状の改変による吸水効果の変化について検討を行った. 玄米試料96種について硬度と搗精性状の関係を測定した結果, SKCS...

The following case report describes the rare occurrence of anaphylaxis to African finger millet with exercise as a possible co-factor. An young adult with no pets nor background history of atopic disease, consumed for the first time a Sri Lankan pancake made from “kurakkan flour”, coconut and sugar. The patient then undertook a strenuous walk, following which he developed anaphylaxis requiring ...

The rise of unhealthy lifestyles and diets among Americans is leading to an influx of health-conscious consumers on the search for more nutritious, health-promoting food options that match their taste preferences. The aim of this research is to determine consumer preferences and specific attributes of whole grain and high fiber products that drive acceptability through descriptive analysis and ...

The study was carried out to determine the gel pasting properties of barley (Hordeum vulgare L. cv. Geoncheonheugbori) as affected by different proton beam irradiation. The λmax, blue value, and amylose content were significantly associated with increasing proton beam irradiation. The pasting time in barley flour irradiated with proton beam ranged 0.09 to 0.16 min shorter than nonirradiated bar...

The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, o...