A case of anaphylaxis is reported in the course of a prick by prick with Lupinus albus and roasted peanut in a 20-year-old woman. We focused on some main topics. First of all it seems important to underscore the potential risks connected to the practice of the prick-by-prick with fresh foods in allergic patients, especially when testing cross-reactive substances, such as White Lupine, peanuts, ...

Article history: Received on: 07/04/2015 Revised on: 22/04/2015 Accepted on: 11/05/2015 Available online: 20/06/2015 Genetically modified organisms (GMOs) and their raw materials used in processed foods should be analyzed and labeled. The aim of our study was to evaluate the present situation of the food products and to determine appropriate DNA isolation method in processed food products. Keep...

The main objective of this study was to eliminate the hemagglutination activity of an antinutritional factor in soybeans, soybean agglutinin (SBA). A series of experiments was designed to enzymatically modify SBA structure and to use other physical treatments to reduce activity. SBA extract was prepared from soy flour and used as the substrate for all treatments. Deglycosylation by enzyme decre...

BACKGROUND The aim of this paper was to investigate whether a statistical model could be developed to estimate a "threshold" dose for foods eliciting allergic reactions in susceptible patients. The threshold dose is defined to be one that elicits allergic reactions in a given (small) proportion of susceptible patients, using data from published studies. METHODS Based on data available from th...

Nutrient dense instant porridge was prepared with flours from corn, whole wheat, malted finger millet, sprouted whole green gram, soy protein isolates, unsalted roasted peanuts, dairy whitener and dried papaya in different ratios to make the multi-nutrient mix. Processing parameters viz. Flour Concentration (FC):10-20%, Sugar Concentration (SC): 50-75% and Cooking Time (CT): 1-5 min were optimi...

The gluten-free Quality Protein Maize (QPM) and pasta made from such grains would have far-reaching implications for achieving nutritional stability. As a result, the aim of this study was to see whether QPM combined with legume flours could be used make (pasta without gluten protein). Furthermore, effect adding spirulina (2, 4, 6, 8 10 %) on color, appearance, cooking, physical, sensory qualit...

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of...

OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...