A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as "superfoods". The limits of detection and quantification were calculated. The accuracy and precision were estimated...

Cereal brans are good source of ferulic acid. An approximate global production of 150 million tons of cereal brans have been reported in 2004. These by-products are extensively used as animal feed, but active research is being carried out in this field to produce higher value added products from these. Many literature review assesses the various biotransformations of ferulic acid and the role o...

abstract in this research, the comparative advantage of cereals including: wheat, barley and corn in cities of kerman, bardsir and baft was investigated by using domestic resource cost (drc), social cost benefit (scb) and effective protection coefficient (epc) index during 2005-2006 and effect of exchange rate changes, price changes and products costs on comparative advantage, were investigated...

Wheat is one of the most consumed cereal grains worldwide and makes up a substantial part of the human diet. Although government-supported dietary guidelines in Europe and the U.S.A advise individuals to eat adequate amounts of (whole) grain products per day, cereal grains contain "anti-nutrients," such as wheat gluten and wheat lectin, that in humans can elicit dysfunction and disease. In this...

Cereal products are one of the main sources contributing to exposure acrylamide and, therefore, it is important control its occurrence reduce dietary and risk on human health. The formation will be associated levels precursors, food matrix, type extent thermal process applied. In this review, in cereal-based foods, mitigation strategies, risk/benefits evaluation, risk/benefit legislative aspect...

The meta-analysis of plant sterol supplement studies suggests an 8% lowering of low density lipoprotein (LDL) cholesterol for 2 to 2.5 g/day of plant sterols. Cereal foods have been rarely tested, and one study showed a lower LDL lowering of 5.4% with 1.6 g of plant sterol in breakfast cereal. We aimed to test a breakfast wheat biscuit with 2 g of plant sterols in a single serve of two wholegra...