Prehistoric cereal foods of southeastern Europe: An archaeobotanical exploration

Cereal-Based Functional Foods

EPR study of gamma – irradiated cereal foods

The results from the EPR studies on wheat and oat bran, rolled oats, buckwheat and different kind of rice – white, brown and parboiled rice before and after gamma-irradiation are reported. Before irradiation all samples exhibit one weak singlet EPR line characterized with common g-factor of 2.00480.0005 and six lines due to Mn naturally available in the plants. Only parboiled rice did not show...

The prehistoric and preindustrial deforestation of Europe

Humans have transformed Europe’s landscapes since the establishment of the first agricultural societies in the mid-Holocene. The most important anthropogenic alteration of the natural environment was the clearing of forests to establish cropland and pasture, and the exploitation of forests for fuel wood and construction materials. While the archaeological and paleoecological record documents th...

Archaeobotanical Study of Ancient Food and Cereal Remains at the Astana Cemeteries, Xinjiang, China

Starch grain, phytolith and cereal bran fragments were analyzed in order to identify the food remains including cakes, dumplings, as well as porridge unearthed at the Astana Cemeteries in Turpan of Xinjiang, China. The results suggest that the cakes were made from Triticum aestivum while the dumplings were made from Triticum aestivum, along with Setaria italica. The ingredients of the porridge ...

Southeastern Europe – Global Challenges And