A fluorimetric method was used to determine the o-phthaldialdehyde (OPA) reactivity of amino groups for the assessment of non-enzymatic browning reactions in products with a prolonged shelf-life. The studies were conducted in four commercial infant cereals: wheat-based '7-cereals' and '8-cereals', and gluten-free 'rice cereal' and 'rice-corn cereal'. The cereals were monitored at 28 degrees C f...

Phosphorus absorption in ruminants was analysed from a database described in a previous article. For common values of ingested phosphorus (2.5-5.0 g x kg(-1) of DM), 0.73 of dietary phosphorus is absorbed. The remaining variability is probably due to phosphorus quality. Phosphorus absorbed from silage, cereal, cereal by-products and hay differs greatly. The current true absorption coefficient u...

Diet has not been investigated as a potential risk factor for head and neck squamous cell carcinomas in the Syrian Arab Republic. In a hospital-based, unmatched case-control study 108 people with cancer and 105 controls were interviewed about dietary intake using a validated food frequency questionnaire in Arabic. Sociodemographic and health risk behavioural information were collected by a self...

In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed ...

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...

the contamination of cereals with toxic secondary metabolites of fungi, mycotoxins, is a permanent challenge in human health. these toxins are produced by a few fungi are mainly of the genera fusarium , aspergillus and penicillium . ochratoxin a is a nephrotoxic mycotoxin, which possesses carcinogenic, teratogenic, immunotoxic and possibly neurotoxic properties. zearalenone is a non-steroidal e...

BACKGROUND Hypertension is the leading cause for heart disease and stroke, for mortality and morbidity worldwide, and a high sodium-to-potassium intake ratio is considered a stronger risk factor for hypertension than sodium alone. OBJECTIVE This study aims to evaluate sodium and potassium urinary excretion, and assess the food sources of these nutrients in a sample of Portuguese adolescents. ...

Extrusion cooking was first introduced in food and feed processing in the late 1950s. Since then, the systems involved have grown in popularity, efficiency and flexibility. Extrusion cooking technology is most used for cereal and protein processing in the food industry and is closely related to the pet food and feed sectors. In the last decade, the development of extruders has evolved to yield ...

There is limited evidence in Australia that compares the nutritional impact of a breakfast cereal breakfast to a non-cereal breakfast, and includes the type of cereal. This study investigated the impact of breakfast choice and the total sugar content of breakfast cereal on nutrient intakes and anthropometric measures among Australian children and adolescents. Data from 2 to 18-year-old in the 2...

Large randomized, controlled trials of total homocysteine-lowering therapy for the potential reduction of cardiovascular disease outcomes are ongoing in the United States and Canada. These trials are the Vitamin Intervention for Stroke Prevention (VISP) trial, the Women's Antioxidant Cardiovascular Disease Study (WACS), and the Heart Outcomes Prevention Evaluation (HOPE-2). However, the dramati...