The insecticidal pyrazole ethiprole, applied at rates of 7.5 and 10.0 ppm either alone or in combination treatments with deltamethrin, piperonyl butoxide, and chlorpyrifos-methyl, was evaluated as a protectant of stored wheat and stored corn. The commodities were treated with six treatment combinations, including an untreated control, and held for 6 mo at 22, 27, or 32 degrees C and 57% RH. Bio...

Four a-amylase inhibitors, WRP24, WRP25, WRP26, and WRP27, were purified from wheat flour by preparative, reversed-phase high performance liquid chromatography. All have polypeptide molecular masses of about 14 kDa and are members of the cereal superfarnily of protease and a-amylase inhibitors. Sedimentation velocity analysis indicated that WRP25 and WRP27 are monomeric proteins, whereas WRP24 ...

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...

Sanitation being an important component of chemical-free management of stored-products pests, the nutritional stress on insects that results from a clean environment may prove advantageous to the use of microbial controls. Dietary stress by food deprivation or suboptimal diet increased susceptibility of the red flour beetle, Tribolium castaneum (Herbst), larvae to Beauveria bassiana (Balsamo) V...

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...

Vigna umbellata (Thunb.)Ohwi and Ohashi, previously Phaseolus calcaratus, is a warm-season legume, commonly called as rice bean and it is a mixed crop with maize, sorghum and cowpea. In this paper proximate composition of rice bean flour and its functional properties and effect of soaking on proximate composition, anti-nutritional factors, functional properties, cooking quality and PCMP number ...

The occurrence of deoxynivalenol (DON) in retail foods in Tehran (Iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. A method was validated for analysis of DON in rice, bread, puffed corn snack and wheat flour. The average recoveries and precision (RSD) for DON in different foods ranged 84.2-93.1% and 2.9-12.0%, respective...

a high performance liquid chromatographic method was developed for determination of aflatoxin b1 (afb1) in foods using a monolithic column with sample clean up on an immunoaffinity column. the method was validated for analysis of afb1 in rice, bread, puffed corn snack, wheat flour and peanut samples. the average recoveries for afb1 in different foods ranged from 94.4 to 102.5% with the coeffici...

Rice (Oryza sativa var. Nipponbare) was transformed with an artificial avidin gene. The features of this construct are as follows: (1) a signal peptide sequence derived from barley alpha amylase was added at the N-terminal region, (2) codon usage of the gene was optimized for rice, and (3) the gene was driven by rice glutelin GluB-1, an endosperm-specific promoter. Avidin was produced in the gr...

AbstractThe occurrence of deoxynivalenol (DON) in retail foods in Tehran (Iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. A method was validated for analysis of DON in rice, bread, puffed corn snack and wheat flour. The average recoveries and precision (RSD) for DON in different foods ranged 84.2-93.1% and 2.9-12.0%, re...