The current study aimed to reveal the changes in quality and microbial diversity of bread at 25°C, and to analyze the activity of antifungal bilayer film on maintaining the quality of bread during 10 days of storage. Antifungal bilayer film prepared with cinnamaldehyde loaded polylactic acid/konjac ...

Wheat is an important food crop, and research on food safety issues regarding wheat is of great significance. In the wheat supply chain, wheat storage has a high risk of producing biological hazards, and the risk level should be effectively monitored for early-warning. Development of risk...

Wheat (Triticum aestivum) is an agricultural product invaded by various fungi during harvest and storage resulting in a huge amount of loss and damage. An effective way to prevent this loss is to inhibit the growth of mycotoxin-producing fungi and to degrade mycotoxins without using chemicals and...

Wheat is highly susceptible to contamination by fungal toxins during storage and transportation. Among them, aflatoxin B₁ (AFB₁) is the most common, has the highest degree of pollution and is the most toxic and carcinogenic. Therefore, this study proposed a novel means for the detection of AFB₁...

Wheat flour may contain high microbial load due to the contamination of the wheat surface by different sources. This situation leads to outbreaks of foodborne diseases caused by wheat and wheat-based products. In this research, a novel application has been developed to reduce microbial...

In order to timely discriminate wheat with different mildew rates, a Dyes/Dyes-Cu-MOF paper-based colorimetric sensor array was designed. Using array points to capture volatile gases of wheat with different mildew rates, and output RGB values. The correlation between ΔR/ΔG/ΔB values and odor...

Synbiotic kishk was made from buffalo's skim milk and crushed wheat with adding free and encapsulated cells Bif. bifidum ATCC 15696 and Lb. acidophilus EMCC 449. The titratable acidity of kishk increased while the pH values decreased gradually during storage. Addition of probiotic bacteria did not...

This study examines the occurrence of aflatoxins (AF_S) and ochratoxin A (OTA) in bread and durum wheat samples. A total of 141 samples were collected from eleven different regions of Turkey. An analytical method based on liquid extraction, immunoaffinity column (IAC) clean-up followed by high...

Heat treatment is commonly used in wheat storage and processing. Proper heat treatments are beneficial to improve the storage stability, and processing, nutritional and eating quality of wheat and flour, which is of great significance for ensuring food safety and improving wheat quality. However,...

Background and Objectives: Cross-contamination of foodborne pathogens from equipment to food is a food safety concern. The objective of this study was to quantify the amount of Escherichia coli contamination in mill equipment after milling inoculated and noninoculated wheat in single milling run....