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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

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 ...

Author(s)
Wang Li; Zhang YiShu; Xing QinHui; Xu JingGe; Li Li
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2023, 402,
Abstract

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...

Author(s)
Jiang Hui; Wang JianAn; Mao WenCheng; Chen QuanSheng
Publisher
Elsevier Inc, Orlando, USA
Citation
Microchemical Journal, 2022, 175,
Abstract

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...

Author(s)
Aghamohseni, Z.; Rezaie, S.; Khaniki, G. J.; Alimohammadi, M.; Alikord, M.; Noorbakhsh, F.; Kouchesfahani, M. M.; Molaee-Aghaee, E.
Publisher
Springer International Publishing AG, Cham, Switzerland
Citation
Journal of Consumer Protection and Food Safety, 2022, 17, 4, pp 377-386
Abstract

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...

Author(s)
Liu XiaoFang; Huo DanQun; Li JiaWei; Ma Yi; Liu Huan; Luo HuiBo; Zhang SuYi; Luo XiaoGang; Hou ChangJun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2023, 415,
AbstractFull Text

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...

Author(s)
El-Den, E. A. M.
Publisher
Egyptian Society of Dairy Science, Cairo, Egypt
Citation
Egyptian Journal of Dairy Science, 2019, 47, 2, pp 145-155
Abstract

This study examines the occurrence of aflatoxins (AFS) 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...

Author(s)
Turksoy, S.; Kabak, B.
Publisher
Akadémiai Kiadó, Budapest, Hungary
Citation
Acta Alimentaria (Budapest), 2020, 49, 1, pp 118-124
AbstractFull Text

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,...

Author(s)
Liu YuanXiao; Li MengMeng; Bian Ke; Guan ErQi; Liu YuanFang
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2019, 40, 13, pp 326-333
Abstract

This paper presents the results of studies conducted to determine the effect of grain storage conditions of soft red winter wheat harvested at greater than 15% grain moisture on deoxynivalenol (DON) contamination caused by Fusarium graminearum, grain moisture before drying and test weight before...

Author(s)
Rod, K. S.; Earnest, J.; McNeill, S.; Bradley, C. A.; Knott, C. A.
Publisher
Wiley, Hoboken, USA
Citation
Crop, Forage & Turfgrass Management, 2020, 6, e20017,
Abstract

Purpose: The purpose of the present study was to examine the reduction of Zearalenone (ZEA) in grains by using gamma radiation (γ- ray) to minimise exposure hazards and of economic and health consequence. Materials and Methods: A total of 150 samples of food grains (wheat, yellow corn, and white...

Author(s)
Sebaei, A. S.; Sobhy, H. M.; Fouzy, A. S. M.; Hussain, O. A.
Publisher
Taylor & Francis, Abingdon, UK
Citation
International Journal of Environmental Analytical Chemistry, 2022, 102, 11, pp 2503-2511
AbstractFull Text

Wheat and grain products, as the main diet on the table of Chinese, are often contaminated by various fungi and produce toxins. Deoxynivalenol (DON), in particular, is a monopterylic compound, mainly produced by Fusarium in the infection of wheat and other cereal crops or storage process, warm and...

Author(s)
Li Yan; Zhao ChangMei; Yan Rui
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2022, 13, 1, pp 94-102

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