Concentrations of 20 minor, trace, and ultratrace elements relevant to human health (Ag, Al, As, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Si, Sn, V, and Zn) were determined in three varieties of Lebanese bread (white and brown double loaf bread, Saj bread) sampled at five geographical regions (Grand Beirut, South of Lebanon, North of Lebanon, Mount of Lebanon, and Beka’a) during the ...

This paper evaluates the intakes of the trace elements: iron, zinc and selenium as obtained from food consumption calculations based on the most recent data of JHEIS, 2006. The estimated mineral intake was analyzed using a nutrition analysis software program (Food Processor SQL, 2008). The nutrient intake of these 3 trace elements for different governorates was calculated. The results showed th...

Introduction: Bread making quality is affected by gluten genes and balance between their expressions. Hence, it is necessary for a comprehensive research to study and compare all gluten genes and their regulating elements simultaneously. Objectives: The aim of this study was to evaluate the molecular mechanism of bread quality in the level of coding genes and regulating elements via compa...

Background. The aim of the study was to assess some selected minerals (Ca, Mg, Na, K, P, Fe, Zn, Cu, Mn) in different types of breadstuff. Moreover, the frequency of breadstuff consumption was determined in a selected group of students at one of Lublin universities. Material and methods. The material for the study was breadstuff available on the consumer market, produced from wheat and rye flou...

The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that th...

In this study, the mineral contents of bread with boiled grape, date, carob and mulberry fruit juices at five different concentrations were determined. The fluctuations of B and Cu contents in bread with pekmez (molasses) were determined between 4.10 to 4.49 mg/kg and 2.74 and 3.34 mg/kg respectively. Ca, Mg, K, P and S were the main macro-elements of bread samples. The highest values of Ca...

A continuous in vitro method for the estimation of the bioavailability of minerals and trace elements is presented. This in vitro method is believed to be more representative of in vivo physiological conditions than in vitro methods based on equilibrium dialysis, because dialysable components are continuously removed from the pancreatic digestion mixture. The continuous in vitro method is compa...

BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...