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The Subject of analysis were three main types of cereals available at retail on the local market. The objective was to assess the extent of cereals contamination by B. cereus group and to indicate the species dominant in cereals c...
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The Subject of analysis were three main types of cereals available at retail on the local market. The objective was to assess the extent of cereals contamination by B. cereus group and to indicate the species dominant in cereals contamination.Bacteria of B. cereus group were present in 89.6% of the retail packs tested. The isolation frequency of B. cereus from pearl barley, buckwheat and wheat cereals was 85%, 85.7% and 100%, respectively, with contamination level, in majority of the analysed samples (60.4%), exceeding 10(2) MPN/g.The strains prevailing in cereals contamination did not hydrolyse starch and were beta hemolytic. Out of the 380 isolated strains, those not hydrolysing starch accounted for 56%, with only 16 strains (4.2%) not able both to hydrolyse starch and non-hemolytic. Amongst the strains growing at 4 degrees to 30 degrees C the ability to hydrolyse starch and to perform P hemolysis - the features attributed to diarrheal strains - was expressed by 36.9% strains. Twenty strains (5.3% of the total number) - non-hemolytic, unable to hydrolyse starch and not growing at 4 degrees C - were considered as potentially emetic ones.Mesophilic, lecithinase-positive strains, beta hemolysis-positive, unable to hydrolyse starch predominant in the tested cereals (208/380) were identified with the API 50 CHB tests (Bio Merieux) as B. cereus type 1. B. cereus type 1 was the prevailing contaminant in barley and wheat cereals, In buckwheat, the most commonly isolated species was B. mycoides.
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The fungi Thamnidium elegans, as a producer of gamma-linolenic acid (GLA), and Mortierella alpina, as a producer of dihomo-gamma-linolenic acid (DGLA), arachidonic acid (AA) and eicosapentaenoic acid (EPA), and the yeasts Rhodotor...
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The fungi Thamnidium elegans, as a producer of gamma-linolenic acid (GLA), and Mortierella alpina, as a producer of dihomo-gamma-linolenic acid (DGLA), arachidonic acid (AA) and eicosapentaenoic acid (EPA), and the yeasts Rhodotorula glutinis and Sporobolomyces roseus, as producers of beta-carotene, torulene and torularhodin, were tested for their ability to utilize cereal substrates during solid state fermentations (SSF). Depending on the strain and conditions, the cereal materials were effectivelyenriched with polyunsaturated fatty acids (PUFAs) or carotenoids. These naturally prepared bioproducts could find applications in food, feed, biomedical, pharmaceutical and veterinary fields.
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Total Cr content of a wide variety of breakfast cereals (n = 241), classified by type of cereal grain(s) used in their manufacture (wheat, rice, corn, oats or blends of these; 15 groups), was determined by graphite furnace AAS fol...
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Total Cr content of a wide variety of breakfast cereals (n = 241), classified by type of cereal grain(s) used in their manufacture (wheat, rice, corn, oats or blends of these; 15 groups), was determined by graphite furnace AAS following acid mineralization with HNO3-H2SO4-HClO4. Results show that the Cr content of the breakfast cereals was affected by the type of grain used in their manufacture. Cr content ranged from 0.12 (bran cereals) to 0.35 mug/g (wheat-oat-rice-corn and corn-rice cereals).
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Four control operations, each with paired pre-feed and no-pre-feed treatments, and comprising two baited with carrot and two with cereal, provided strong support for the hypothesis that pre-feeding produces higher possum kills tha...
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Four control operations, each with paired pre-feed and no-pre-feed treatments, and comprising two baited with carrot and two with cereal, provided strong support for the hypothesis that pre-feeding produces higher possum kills than no pre-feeding. In these replicates, even where high kills were achieved, the modelled two- to three-fold extension of the period of population depression given by pre-feeding was sufficient to warrant the expense of the additional bait sown. The benefits of pre-feeding were clear-cut, and were greatest where poorest kills were achieved, irrespective of bait type. Pre-feeding is thus likely to reduce the probability of failure and should be considered a form of operational insurance.
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Potential use of various pseudocereals and cereals as substitutes for each other in allergen-free foods was investigated by conducting comparative protein studies on 10 species and cultivars belonging to different Angiosperm famil...
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Potential use of various pseudocereals and cereals as substitutes for each other in allergen-free foods was investigated by conducting comparative protein studies on 10 species and cultivars belonging to different Angiosperm families. Samples (normal rice, rice bran, jasmine rice, sorghum, soybeans, buckwheat, quinoa and amaranth) were examined using SDS-PAGE seed protein markers, fluorescence, circular dichroism spectra and FTIR spectroscopy. A high degree of polymorphism of all species and cultivars was found. The amaranth species tested (Amaranthus hybridum 1004, A. cruentus R104 and A. hypochondriacus 1023) had very similar seed protein electrophoretic profiles. The protein patterns obtained for rice differed considerably from those obtained for other test samples. The genetic distance between sorghum and dicotyledons was smaller than that between rice and dicotyledons. It is concluded that cereal protein analysis using the above techniques provides sufficient information to distinguish between the tested cereals.
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This article, which is adapted from a chapter entitled 'A history of aerated foods' in the book 'Bubbles in food 2 - novelty, health and luxury' [see FSTA 2009-03-Ae0920], discusses cereal-based aerated foods and their interaction...
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This article, which is adapted from a chapter entitled 'A history of aerated foods' in the book 'Bubbles in food 2 - novelty, health and luxury' [see FSTA 2009-03-Ae0920], discusses cereal-based aerated foods and their interaction with science and technology. Aspects considered include: bread (properties of wheat, reasons for the pre-eminent status of bread, scientific and technological advances in breadmaking, effects of mechanical dough development processes); other bakery products (historical development of bakery products using sugar and egg foams and baking powder, scope and variety of aerated bakery products, classification of bakery products); breakfast cereals and snack products (origin of breakfast cereals, developments in the breakfast cereal industry, snack food products); history, science and technology of aerated foods (appearance of aerated foods in society, influences of skill, novel ingredients and technology); and aerated foods and foam science.
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Improvement of the quality of cereals and cereal-based foods is discussed, with reference to: quality management for food safety; definition of quality; nutritional role of cereal-based foods as a quality factor; quality improveme...
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Improvement of the quality of cereals and cereal-based foods is discussed, with reference to: quality management for food safety; definition of quality; nutritional role of cereal-based foods as a quality factor; quality improvement of whole grain foods; matching product quality improvement to particular consumer groups; and quality factors affecting the UK sandwich market.
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Development of soluble wheat protein as a food ingredient is discussed with reference to: processes involved in the manufacture of soluble wheat protein; characteristics (e.g. sensory and functional properties) of isolated soluble...
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Development of soluble wheat protein as a food ingredient is discussed with reference to: processes involved in the manufacture of soluble wheat protein; characteristics (e.g. sensory and functional properties) of isolated soluble wheat proteins; and ways in which soluble wheat proteins may be used in a variety of foods including meat products, soy sauces, condiments and beverages.
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Oats (Avena sativa L.) are distinct among cereals due to their considerably higher protein concentration. At the same time oats possess a protein quality of high nutritional value and a special protein composition. Most cereals li...
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Oats (Avena sativa L.) are distinct among cereals due to their considerably higher protein concentration. At the same time oats possess a protein quality of high nutritional value and a special protein composition. Most cereals like wheat, barley, and rye have a high percentage of prolamins, the alcohol-soluble fraction, which usually contains most of the storage proteins, but oats are an exception. Their major storage proteins belong to the salt-water soluble globulin fraction, whereas oats prolamins are a minor component. During oats groat development, most obvious is the fairly linear increase in the globulin fraction. Oats globulins share structural features with the 11 S globulins of legumes and other dicots. Amino acid composition of oats is superior to that of other cereals due to the higher amount of limiting amino acids like lysine and threonine. During germination, total amino acid analysis revealed an increase in essential amino acids like lysine and tryptophan, which leads to an increased nutritional value of germinated oats. Oats protein products including globulin have been chemically modified by various methods to improve their functional properties. copyright Taylor and Francis Group, LLC.
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Independent effects of flour protein and starch on textural properties of Chinese fresh white noodles were investigated through reconstitution of fractionated flour components. Noodle hardness decreased with decreased protein cont...
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Independent effects of flour protein and starch on textural properties of Chinese fresh white noodles were investigated through reconstitution of fractionated flour components. Noodle hardness decreased with decreased protein content, whereas it unexpectedly increased as protein content decreased to a very low level (7.0%). Noodle cohesiveness, tensile strength and breaking length increased with increased protein content. Higher glutenin-to-gliadin ratio resulted in harder and stronger noodles at constant protein content. Increased starch amylose content resulted in increased flour peak viscosity. When water absorption remained the same during noodle making, hardness and cohesiveness of cooked noodles also increased with increased starch amylose content, while springiness did not vary significantly. Increased starch damage of approx. 5.5-10.4% effectively improved noodle hardness; however, starch damage >10.4% decreased it. Increased starch damage also enhanced noodle springiness, while it decreased cohesiveness.
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