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Cereals
Kinds of Cereals Terms modified by Cereals Selected AbstractsINFLUENCE OF WATER ACTIVITY ON THE ACOUSTIC PROPERTIES OF BREAKFAST CEREALSJOURNAL OF TEXTURE STUDIES, Issue 5 2006EWA GONDEK ABSTRACT Corn and wheat bran flakes were compressed in a plastic cylinder and the generated vibrations were measured by a piezoelectric accelerometer. Amplitude,time records were thoroughly analyzed and the total acoustic energy in arbitrary units, number of acoustic events and energy of a single acoustic event were calculated. Relationships between the time of compression, frequency and sound intensity are presented as acoustograms. All parameters, except the energy of a single acoustic event, were strongly dependent on water activity (Aw). The flakes differed essentially in their ability to propagate vibrations. At low Aw's, both types of flakes were alike, but at higher Aw's, corn flakes damped high-frequency waves while wheat bran flakes did not show this property. [source] EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL-LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY-TO-EAT BREAKFAST CEREALSJOURNAL OF TEXTURE STUDIES, Issue 6 2002C. M. GREGSON ABSTRACT Cornflakes were immersed in milk, rapidly drained and compressed in a TA. XT2i texture analyser (Stable Micro Systems, UK) fitted with an Ottawa Cell. The data were analyzed numerically yielding nine instrumental crispness parameters. Bowl-life was determined using an untrained sensory panel. Three models (Weibull, exponential and modified exponential) successfully modeled the change in mechanical properties as a function of immersion time. An instrumental method of measuring bowl-life is described that measures peak force at a range of immersion times and models the data with the Weibull equation. This method may be a valuable asset to the breakfast cereals industry. [source] XIII ICC Cereal and Bread Congress , Cerworld 21stQUALITY ASSURANCE & SAFETY OF CROPS & FOOD, Issue 1 2009Concha Collar First page of article [source] Automatic Quality Control of CerealsIMAGING & MICROSCOPY (ELECTRONIC), Issue 2 2008Image Acquisition, Intelligent Image Analysis The increasing demands on the quality and consumption safety of grain imply, for food economy, increased expenditures for product and process supervision. Within the framework of the control of goods received and quality of the processing industries, various laboratory methods are applied at present to check the properties of the products and the observance of the standards. The control of the goods received decides whether the supplied goods will be accepted and allocated the status "healthy and customary" or whether the goods before storage in the silo have to be subjected to a special treatment in order to reduce impurities, moisture, etc. The evaluation of the quality features is especially important in order to store together grain of special quality grades or to process with regard to the desired quality grade of the final product. [source] Spring Cereals for Forage and Grain Production in a Cool Maritime ClimateJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 1 2003A. G. Todd Abstract Newfoundland's climate is marginal for agricultural production. The availability of locally grown cereal grain and high-quality forage are major limitations to successful animal agriculture in this region. Here, our overall objective was to compare several spring cereal species for both annual forage and grain production in Newfoundland's cool Maritime climate. Several varieties of barley (Hordeum vulgare L.), wheat (Triticum aesitivum L.), oats (Avena sativa L.) and pea (Pisum sativum L.),cereal mixtures for forage yield and quality, as well as grain yield and maturity, were compared in field trials on the east and west coasts in both 1999 and 2000. Barley headed earliest, yielded greatest forage dry matter, had lowest forage protein and acid detergent fibre (ADF) percentages, and had neutral detergent fibre (NDF) mean values greater than those of pea,cereal mixtures, but less than those of oats and wheat. Forage harvested from pea,cereal mixtures was similar to that of barley for yield, ADF and NDF, while P and protein percentage were much greater. Barley matured 10,15 days earlier than both wheat and oats. In general terms, all three spring cereals exhibited similar grain yield potential. Oats tillered less, but compensated by producing more kernels spike,1. Days to maturity for cereal grains in western Newfoundland were roughly similar to those reported for the Maritime provinces of Canada. Yield and maturity results for both forage and grain production suggest that eastern Newfoundland is a unique agro-ecoregion in North America, and agronomic recommendations specific to other regions may not be applicable in this region. [source] Assessing the distortionary impact of state trading in ChinaAGRICULTURAL ECONOMICS, Issue 3-4 2010Steve McCorriston Trade policy; State trading enterprises; China Abstract State trading is a common feature in the management of imports and exports of agricultural products and it has been a long-standing feature of China's agricultural trade regime. While the use of state trading was modified by China's accession to the WTO, it remains a dominant feature for some commodities, even though there have been recent attempts to diminish its importance. In this article, we review the role that the state trading enterprise (STE), China National Cereals, Oils and Foodstuffs Import and Export Company (COFCO), continues to play in the importing and exporting of some agricultural commodities. We then review the economic theory that has been developed to measure the tariff equivalent of importing STEs. Finally, we apply that theory through a calibration exercise to measure the tariff equivalent of COFCO in China's import market for wheat. The distortionary impact of COFCO depends on the bias in government policy toward agriculture, the competitiveness of the domestic procurement market, and also the number of firms that are allocated licenses to import alongside COFCO. [source] Virus Resistance in Cereals: Sources of Resistance, Genetics and BreedingJOURNAL OF PHYTOPATHOLOGY, Issue 9 2009Frank Ordon Abstract In cereals, soil-borne viruses transmitted by the plasmodiophorid Polymyxa graminis (e.g., Barley mild mosaic virus, Barley yellow mosaic virus or Soil-borne cereal mosaic virus), have increased in importance due to the increase of the acreage infested and because yield losses cannot be prevented by chemical measures. Due to global warming, it is also expected that insect transmitted viruses vectored by aphids (e.g., Barley yellow dwarf virus, Cereal yellow dwarf virus), leafhoppers (Wheat dwarf virus) or mites (e.g., Wheat streak mosaic virus), will become much more important even in cooler regions. The environmentally most sound and also most cost effective approach to prevent high yield losses caused by these viruses is breeding for resistance. Therefore, in contrast to other reviews on cereal viruses, this study briefly reviews present knowledge on cereal-infecting viruses and emphasizes especially the sources of resistance or tolerance to these viruses and their use in molecular breeding schemes. [source] Cereals, Cities and the Birth of Europe: R.I. Moore's First European Revolution c.970,1215: A ReviewJOURNAL OF RELIGIOUS HISTORY, Issue 3 2002John O. WardArticle first published online: 7 FEB 200 The First European Revolution c.970,1215 by R. I. Moore, Professor of History at the University of Newcastle upon Tyne, challenges traditional understandings of the twelfth century, which have accorded perhaps undue significance to religious developments. Placing the period under study in a global chronological and geographical context, the book is very up to date but presents a generally difficult line of argument, an oblique rather than a descriptive reference to key events and developments, and displays a tendency to overemphasise French socioeconomic and political circumstances. Moore's book is nevertheless a landmark contribution, and no one will be able to say anything about European development in the timespan chosen without taking into account everything its author has argued. If convinced, the reader will go away satisfied that the period 970,1215 in European history was a decisive one, if not the most decisive one. [source] The ICC Handbook of Cereals, Flour, Dough & Product TestingQUALITY ASSURANCE & SAFETY OF CROPS & FOOD, Issue 2 2010Pierre Gélinas Ph.D. No abstract is available for this article. [source] The importance of plant root characteristics in controlling concentrated flow erosion ratesEARTH SURFACE PROCESSES AND LANDFORMS, Issue 4 2003G. Gyssels Abstract While it has been demonstrated in numerous studies that the aboveground characteristics of the vegetation are of particular importance with respect to soil erosion control, this study argues the importance of separating the influence of vegetation on soil erosion rates into two parts: the impact of leaves and stems (aboveground biomass) and the influence of roots (belowground biomass). Although both plant parameters form inseparable constituents of the total plant organism, most studies attribute the impact of vegetation on soil erosion rates mainly to the characteristics of the aboveground biomass. This triggers the question whether the belowground biomass is of no or negligible importance with respect to soil erosion by concentrated flow. This study tried to answer this question by comparing cross-sectional areas of concentrated flow channels (rills and ephemeral gullies) in the Belgian Loess Belt for different cereal and grass plant densities. The results of these measurements highlighted the fact that both an increase in shoot density as well as an increase in root density resulted in an exponential decrease of concentrated flow erosion rates. Since protection of the soil surface in the early plant growth stages is crucial with respect to the reduction of water erosion rates, increasing the plant root density in the topsoil could be a viable erosion control strategy. Copyright © 2003 John Wiley & Sons, Ltd. [source] Measuring Market Power in the Ready-to-Eat Cereal IndustryECONOMETRICA, Issue 2 2001Aviv Nevo The ready-to-eat cereal industry is characterized by high concentration, high price-cost margins, large advertising-to-sales ratios, and numerous introductions of new products. Previous researchers have concluded that the ready-to-eat cereal industry is a classic example of an industry with nearly collusive pricing behavior and intense nonprice competition. This paper empirically examines this conclusion. In particular, I estimate price-cost margins, but more importantly I am able empirically to separate these margins into three sources: (i) that which is due to product differentiation; (ii) that which is due to multi-product firm pricing; and (iii) that due to potential price collusion. The results suggest that given the demand for different brands of cereal, the first two effects explain most of the observed price-cost margins. I conclude that prices in the industry are consistent with noncollusive pricing behavior, despite the high price-cost margins. Leading firms are able to maintain a portfolio of differentiated products and influence the perceived product quality. It is these two factors that lead to high price-cost margins. [source] Near-infrared spectroscopy for the determination of lipid oxidation in cereal food productsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 12 2006Abderrahmane Aït Kaddour Abstract The present study was aimed at determining the ability of near-infrared (NIR) spectroscopy to in situ describe fat oxidation kinetics in three different cereal-based products: salted crackers (20% saturated palm oil and lauric oil, sprayed on surface); healthy crackers (10% unsaturated rapeseed oil, homogeneously distributed inside the product matrix); and moist pasteurised Asian noodles (1.5% unsaturated rapeseed oil, sprayed on surface). Products were stored under accelerated oxidation conditions at 40,°C. Lipid oxidation rates were determined from peroxide value (PV) measurements. We observed no significant changes in PV for the dry crackers (3,meq/kg after 60,days), a slight linear increase in PV for the healthy crackers (40,meq/kg after 60,days), and a rapid increase for the Asian noodles (80,meq/kg after 20,days). The NIR spectra were recorded between 1000 and 2500,nm by using a Fourier Transform NIR spectrometer, using an external probe. Measurements were done directly in situ on the product, on the ground samples, and on the extracted fat phase. The analysis of NIR spectral data by PLS statistical methods demonstrated some correlation trends (R2,=,0.575,0.897; RMSEC,=,17,55%) for the products having a significant increase in PV. It was not possible to propose predictive models to calculate the oxidation rate. [source] Is nest-site availability limiting Lesser Kestrel populations?IBIS, Issue 4 2005A multiple scale approach The Lesser Kestrel, a colonial migratory falcon, is one of the most endangered birds in Europe and, due to a sharp population decline across much of the breeding range, is globally threatened. The reasons for this decline are unclear, but reduced nest-site availability might be a major cause. To test this hypothesis we looked at nest-site availability within Portuguese colonies in rural and urban buildings. Nest holes were larger, longer, higher and older than unoccupied cavities. A typical nest cavity was approximately 29,30 cm long, 300,340 cm high and had an inner chamber 16.5,18 cm wide. Large-scale surveys of existing buildings in Portuguese villages suggested that 85% of sites lacked suitable nest cavities. The model for selection of buildings indicated that Lesser Kestrels prefer buildings with many roof and wall cavities, and that are surrounded by extensive cereal and fallow fields. The villages selected had many old buildings and monuments, were located in areas with few rivers, and a low percentage cover of cereal, olive groves and forest. The conservation implications of these results are discussed. [source] Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial propertiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2006Mehmet Murat Karao Summary Kavut is a cereal-based product made from wholemeal wheat and barley flour, milk or milk powder, fat and sugar. In this study, the best processing method and formulation were investigated by analysing different formulations and processing methods for the kavut. Four different flour combinations (100% wheat without barley, 75% wheat + 25% barley, 50% wheat + 50% barley, 25% wheat + 75% barley), two shortening (butter and margarine) and three different roasting periods (1, 1.5, 2 min) at 250 °C were used in the study. Significant changes were observed in the physical and chemical properties of the cereal by heat treatment in the kavut production. Increase of barley flour in the mixture decreased protein content, softness, altered L colour values, appearance, texture, mouth-feel, and general acceptance and increased ash content, +a and the absorbance value of kavut. While the longer roasting period resulted in reduced softness and colour (L-value) of kavut, roasting period did not significantly affect the general acceptance of kavut. Kavut made from only whole wheatflour was most preferred by the panellists. [source] Effect of ,-amylases on dough properties during Turkish hearth bread productionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003smail S. Do Summary The effect of ,-amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal ,-amylase were higher than that with fungal ,-amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal ,-amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of ,-amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread. [source] Monitoring the fermentation of the traditional Bulgarian beverage bozaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2001Velitchka Gotcheva Summary For many centuries fermented foods have been produced and consumed world-wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal-based traditional beverage boza was similar to other cereal-based fermentations. Boza was prepared both from whole-wheat grains and flour, and the effect of the raw material on product quality was studied. The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole-wheat grains. The effect of temperature on fermentation rate was also tested. [source] Maize Yields as Affected by Short- and Long-Term Improved Fallows: A Comparative Analysis in the Asian Humid TropicsJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 6 2005R. Schelbert Abstract Improved short- or long-term fallows are considered suitable low external input technologies for maintaining productivity and sustainability of tropical smallholder upland cropping units, although comparisons on the benefits of this technology are not widely reported. A field study evaluated the impact of improved short (6 months) and long-term fallow (18 months) using Crotalaria juncea and Tithonia diversifolia, in relation to a natural fallow of the same durations, on the productivity of maize (Zea mays), the most important upland cereal in tropical Asia, over a minor season. The use of improved fallows, especially Tithonia, increased maize yields over the Crotalaria or natural fallow. While the overall yields of maize after a long fallow were greater, the beneficial impact of the green manures was significantly higher in the short fallows. The causal factors for this trend, including biomass production of the improved fallows and possible impact on soils, along with the greater benefits of short-term fallows for increasing maize yields in the tropics due to lower requirements of unproductive time are presented. [source] Impact of the Cropping Systems of a Minor Dry Season on the Growth, Yields and Nitrogen Uptake of Maize (Zea mays L) Grown in the Humid Tropics during the Major Rainy SeasonJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 6 2003U. R. Sangakkara Abstract A field study evaluated the residual effect of a cropping system in two minor (dry) seasons on the productivity pattern and nitrogen utilization of a maize crop grown in the subsequent major (wet) seasons. The cropping systems established in the minor seasons, where evaporation exceeds rainfall, were either monocultures of maize (Zea mays L), or maize intercropped with either common bean (Phaseolus vulgaris L) or sunhemp (Crotolaria juncea L). In addition, monocultures of two green manures, namely sunhemp (Crotolaria juncea) or Tithonia (Tithonia diversifolia), were established. The residues of maize and beans and the green manures were incorporated at the end of the minor season; at the onset of rains in the major season, maize crops were established on the same plots. Germination of maize was not affected by the previous cropping system. In contrast, crop growth and yields of maize and nitrogen utilization were affected by the previous cropping system. Optimum growth and highest yields were procured in maize that was grown after a green manure crop. Similarly, although the yields were high, the planting of a green manure crop reduced nitrogen utilization by maize in the major season, thereby indicating its potential contribution to sustainability, due to its lower mining of soil nitrogen. On the basis of the results of this two-year study, the impact of cropping systems in minor seasons on the productivity of maize, a very important highland cereal in the tropics, grown under rain-fed conditions in a major season, is presented. [source] Responses of milk production to the intravenous infusion of amino acids in dairy cows given diets of grass silage and cereal-based supplementsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 9-10 2001C.-H. Kim Three experiments were carried out to examine responses of milk production to the intravenous infusion of amino acids in dairy cows given diets of grass silage and supplements based on barley, with or without added soyabean meal and ranging in crude protein content from 16 to 19% in dry matter. Particular attention was given to histidine, administered alone or in combination with methionine, lysine and tryptophan. Responses of milk protein secretion to infusion of histidine were seen only when the diet contained a supplement of barley alone. When soyabean meal was included, there were no responses of milk production to infusion of any of the infused amino acids. Calculations suggested that, although histidine remained first-limiting when soya was included in the diet, any response to infusion of histidine was blocked by the rapidly emerging deficiency of another amino acid, probably leucine. The results confirm that, for diets based on grass silage and supplements of cereal only, histidine is first-limiting such that increases of milk protein secretion can be obtained in response to infusion of histidine alone. In assessing the practical significance of this finding, it should be remembered that greater responses in the yield of milk protein can probably be obtained by substituting 1 kg of soyabean meal for 1 kg of cereal, which is likely to be an easier and cheaper option. [source] Testing biotic indicator taxa: the sensitivity of insectivorous mammals and their prey to the intensification of lowland agricultureJOURNAL OF APPLIED ECOLOGY, Issue 1 2008Michael J. O. Pocock Summary 1Changes to agricultural policy aim to extensify agriculture and increase biodiversity. However, it is not known how sensitive many taxa are to intensification. Sensitive taxa could be used as biotic indicators, to assess changes over time and the effectiveness of policy changes. 2We sampled shrews, bats and their prey (beetles, flies and moths) on matched pairs of sites and assessed the response in their abundance to aspects of intensification: increased agrochemical inputs (using abundance on matched organic and conventional cereal fields as a proxy), the switch from hay to silage (using abundance on matched hay and silage fields) and boundary loss (using abundance in the field and near the boundary as a proxy, in cereal and grass separately). We quantified the abundance-derived sensitivity of the taxa in order to assess their use as biotic indicators. 3There was substantial variation in the sensitivity of taxa to the three aspects of intensification. Most estimates (51%) of sensitivity to boundary loss were significant, but only 8% for increased agrochemical inputs and 16% for the switch from hay to silage. Sensitivity to one aspect of intensification was not significantly related to sensitivity to another. 4Insectivorous mammals were relatively insensitive to increased agrochemical inputs and the switch from hay to silage, but strongly sensitive to boundary loss. 5Taxa with significant sensitivity to increased agrochemical inputs included some Carabidae and Diptera. We found fewer significant differences in abundance between organic and conventional farms than previous workers, probably because we controlled for boundary characteristics, suggesting that the quality of field boundaries is important in influencing biodiversity differences between organic and conventional farms. 6The switch from hay to silage had a positive effect on some Coleoptera and Diptera but a substantial negative effect on Hepialidae (Lepidoptera). 7Synthesis and applications. The recorded sensitivity of taxa to changes in agricultural practices is highly variable. Therefore, the selection of biotic indicator taxa of agricultural intensification is not straightforward. If surveys of biotic indicator taxa are used to assess the effectiveness of changes in agricultural practice, empirical evidence should be used to select suitable taxa. [source] Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set CriteriaJOURNAL OF FOOD SCIENCE, Issue 1 2002R. Clark ABSTRACT: Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) kernel fiber. Consumer panelists (n = 44) determined that all these fiber-enriched foods, except orange juice, fulfilled pre-set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber-enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a ,nonintrusive' ingredient in some processed cereal-based foods. For other applications, fiber modification appears worthy of investigation to accomplish ,nonintrusive' fiber enrichment. [source] Nutrient intake of children consuming breakfast at school clubs in LondonJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2003S. Waddington Introduction: Research into the effectiveness of breakfast clubs has most commonly focused on social benefits to the child and school, such as improved attendance at school, punctuality and improved concentration levels in the classroom (UEA, 2002). Limited research has been undertaken to investigate the nutritional value of the breakfast foods on offer, or the nutritional content of foods consumed by the child. The aim of this study was to find out what children eat and drink at school breakfast clubs in London. Method: The sample population consisted of 98 children (39 boys and 59 girls) aged 5,11 years attending four primary schools in London. Data were collected about the food on offer and the pricing of different food items, demographic data about the children attending the school club, qualitative data on food preferences and a weighed food intake on two different occasions for each child. Statistical tests (anova and chi-squared tests) and nutrient analysis using Comp-Eat were carried out. Results: The average nutrient content of the breakfast meal consumed was 330 kcal, 12 g protein, 11 g fat and 49 g carbohydrate. Variation was seen between schools. Generally intakes of vitamin C, calcium and sodium were high and intakes of iron were average. anova between schools showed statistically significant results for a number of nutrients , protein, fat, saturated fat, carbohydrate, sugar, calcium and sodium. Boys were consuming statistically significantly more fat, saturated fat and calcium than girls. One in five children did not have a drink at breakfast. Menu options and pricing of food items varied between the schools and it was noted to influence children's food choice and consumption. Mean energy intakes equated to 18% of the estimated average requirement for boys and 20% for girls, with girls consuming more carbohydrate and sugar, and boys consumed more fat and protein. Discussion: The findings suggest that careful planning of menus should be undertaken with cereal-based options being offered daily and cooked options only occasionally, and that healthier eating messages can be incorporated effectively into school clubs when supported by the whole school approach to healthy eating. Conclusion: Food offered at school breakfast clubs can contribute substantial nutrients to a child's daily intake and therefore a varied menu, and guided food choices, should be developed incorporating healthier nutrient rich options. This work was supported by Brooke Bond working in partnership with the BDA Community Nutrition Group. [source] What British children are eating and drinking at age 12,18 monthsJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 2 2000A. De La Hunty Background Health and growth during the first 2 years of life demand adequate nutrition. Proportionate to the toddler's size, the nutrient requirements exceed those of adults by up to six-fold. Objective This study reports the first national survey to assess the diets of British children at 14 months. Methods The data were gathered by postal questionnaire sent to the mothers who had participated in the 1995 National Survey of Infant Feeding. The results were evaluated in respect of the recommendations from COMA for the UK. Results A total of 5069 children of average age 14 months were included. Bread and cereal were consumed frequently. Fifty per cent of the children ate raw fruit, 51% ate cooked vegetables, 34% ate meat and 76% drank cow's milk daily. Consumption of sweetened drinks (such as squashes and carbonated drinks) was common. This study confirmed the influence of social, economic and educational inequalities on dietary practices. [source] Dating the introduction of cereal cultivation to the British Isles: early palaeoecological evidence from the Isle of ManJOURNAL OF QUATERNARY SCIENCE, Issue 7 2003James B. Innes Abstract The adoption of cereal cultivation is a key benchmark in the transition from Mesolithic hunter,gatherer foraging to Neolithic farming economies, but the nature, timing and ecological,cultural context of the earliest cereal use in the British Isles and northwest Europe is still uncertain. We present AMS radiocarbon dating and fine-resolution pollen evidence from the Isle of Man for cereal growing in the latter stages of a distinct episode of forest disturbance at almost 6000,yr,BP (uncalibrated). The coherent ecological structure of this phase at the fine resolution level suggests that it records cereal cultivation well before the Ulmus decline, rather than wild grass pollen grains. This example is one of a cluster of early dates for cereal-type pollen near the start of the sixth millenium BP, including several around the Irish Sea, which indicate that the introduction of cereal agriculture probably occurred as early in the central British Isles as in the northern European plain. This early cereal phase is followed later by a probable phase of pre- Ulmus decline pastoral activity. We also report Mesolithic age woodland disturbance around 7000,yr,BP (uncalibrated) and the first radiocarbon dates for mid-Holocene forest history of the Isle of Man. Copyright © 2003 John Wiley & Sons, Ltd. [source] Analysis of trace amounts of bovine ,-lactoglobulin in infant formulas by capillary electrophoresis with on-capillary derivatization and laser-induced fluorescence detectionJOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2005María Teresa Veledo Abstract Bovine ,-lactoglobulin (,LG) has been described by several authors as the main allergen present in cow's milk. It can induce allergic reactions even at the low concentration existing in hypoallergenic formulas based on hydrolyzed cow's milk proteins (generally lower than ,M). In this paper, the usefulness of a capillary electrophoresis method with on-capillary derivatization and laser-induced fluorescence detection for the analysis of trace amounts of ,LG in a commercial hypoallergenic formula has been demonstrated. To confirm the identity of the peak of ,LG based on migration time, an immunorecognition step employing an anti-,LG antibody was performed. ,LG was quantitated in the whey and casein fractions of the hypoallergenic formula. The concentration of ,LG in the whey fraction of the formula was about 3 orders of magnitude lower than the average value present in cow's milk. In the casein fraction of the formula, the concentration of ,LG was about 1 order of magnitude lower than in the whey fraction. The method developed was also used for the quality control of three cereal-based infant foods formulated without milk to test the presence or absence of ,LG as an indicator of milk contamination during the fabrication process. ,LG in a concentration of 10,7 M or higher was not observed in any of the cereal-based infant formulas analyzed. [source] GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATINGJOURNAL OF TEXTURE STUDIES, Issue 3 2008ALKA KAPRI ABSTRACT Rice flour dispersions, under suitable conditions of processing, can form a gel. The effect of concentration of solids (10,18%) and time (0,75 min) of processing on textural attributes, and viscoelasticity were investigated along with sensory attributes. The textural attribute determined is gel strength, while viscoelasticity was determined in terms of mechanical spectra like storage modulus (G,), loss modulus (G,), complex viscosity (,*) and loss factor (tan ,) during a frequency sweep varying from 0.01 to 40 Hz at a constant stress of 25 Pa. Microstructural observation indicates the swelling of starch granules in the beginning of heating, while damaged granule and leached-out materials are visible at the end of the gelling process. Desirability function analysis has been applied to obtain a rice gel with acceptable textural attributes; a solid concentration of 15.2% and a heating time of 75 min can lead to the development of a gel with a satisfaction level of 0.6. PRACTICAL APPLICATIONS Rice flour gels in the form of hard-set gels, porridges and spreads are popular in several parts of the world particularly for feeding of infants and children. The application of the present study lies in understanding the role of major processing variables on the quality attributes and viscoelasticity of a product, characterization of cooked gels and for developing rice flour-based food gels. The findings may also be extended for the development of other cereal-based gels. [source] FOOD HARDNESS AND FRACTURABILITY ASSESSMENT BY AN ELECTRONIC SENSING SYSTEM1JOURNAL OF TEXTURE STUDIES, Issue 2 2002YANKUN PENG ABSTRACT Two texture properties of food, hardness and fracturability, were studied by an electronic sensing system (ESS) with 29 cereal-based foods that represented a range of textures. Three electrodes were used with one located on the cheekbone, one on the lower jaw bone, and the other one, a ground, on the ear lobe. Total energy, peak energy, and Fourier power of the first bite ESS signals were analyzed. The Fourier power of the muscle motion in biting was highly correlated to the muscle motion total energy. Sensory hardness and fracturability were correlated with the first bite ESS total energy and first bite ESS Fourier power (r = 0.82 and 0.74). [source] Effect of breed type, housing and feeding system on performance of growing pigs managed under organic conditionsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2007Hilary RC Kelly Abstract BACKGROUND: There is a need for information on the performance and carcass quality of pigs under different organic management systems. This study compared Duroc-sired progeny from three maternal breed types when kept either at pasture or in housing with an outdoor run and offered ad libitum concentrate either alone or with fodder beet or grass/clover silage as additional forage. RESULTS: Liveweight gain, feed intake and the proportion of forages consumed did not differ between genotypes. Carcass fatness of progeny was lowest for a ,modern' genotype (Camborough 12) and highest for a ,traditional' purebred genotype (Saddleback), with a ,crossbred traditional' genotype (Saddleback × Duroc) being intermediate (11.4, 14.3 and 13.4 mm P2 respectively, standard error of mean (SEM) 0.27, P < 0.001). With a cereal-based concentrate available ad libitum, intake of forages was low (<2% of dry matter intake). Although growth rate did not differ between housing systems, daily feed intake was greater at pasture (2.47 vs 2.22 kg meal equivalent, SEM 0.05, P < 0.001), giving poorer feed efficiency (P < 0.01). Pastured animals consumed less additional forage and had a higher killing-out % but similar carcass fatness. CONCLUSION: For organic pig production to be financially sustainable, disadvantages arising from the genotype and/or rearing system chosen need to be offset by a market premium for the pigs produced. Copyright © 2007 Society of Chemical Industry [source] Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in TanzaniaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2005Theobald CE Mosha Abstract This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal,bean,sardine composite foods for pre-school age children in Tanzania. Four composite products namely corn,bean,sardine meal (CBSM), bean meal (BM), sorghum,bean,sardine meal (SBSM) and rice,bean,sardine meal (RBSM) were formulated to maximize the amino acid score for pre-school age children and were processed by extrusion, drum-processing and conventional cooking. The products were evaluated for true protein digestibility (TPD) and protein digestibility-corrected amino acid score (PDCAAS). The TPD and PDCAAS were highest in the extruded products. The TPD values for the products ranged from 82 to 93%. The PDCAAS values for the composite foods were 64,86% and were greater than the minimum value of 60% recommended by FAO/WHO/UNU. There were no significant (p > 0.05) variations in the amino acid contents for foods processed by extrusion, drum-processing or conventional cooking. Threonine was most limiting in the CBSM, SBSM and RBSM while methionine + cysteine were most limiting in the BM. Sensory evaluation showed that, relative to the traditional cornmeal,Uji, the extruded CBSM and SBSM had significantly superior (p , 0.05) texture and highly acceptable color and taste. Storage of the products up to 16 weeks at 38 °C resulted in a small but significant increase (p , 0.05) in the malondialdehyde concentrations; nevertheless, the levels remained within the acceptable range found in processed commercial supplements. Total acids, pH and organoleptic attributes did not change significantly (p > 0.05) during storage and the foods were acceptable to the end of the storage period. Copyright © 2005 Society of Chemical Industry [source] Boron concentrations in selected foods from borate-producing regions in TurkeyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2003Atilla Simsek Abstract As part of a large-scale programme to investigate the health effects of exposure to borate minerals in Turkey, boron concentrations in vegetables, fruits and some other foods were determined. From all borate-producing regions of the country, 22 species of fruit, 17 species of vegetable, 12 species of cereal, legume and oilseed, three species of herbs and six types of other food were collected in 1999 and analysed for boron concentrations using the Azomethine H method. The results were compared with 37 types of food collected from areas well distant from the borate-producing areas. The total number of samples evaluated was 420. Pistachio (67.0 mg kg,1) had the highest concentration of boron, followed by grape leaf (60.48 mg kg,1), sour cherry (57.03 mg kg,1), quince (38.78 mg kg,1), peach (34.49 mg kg,1), grape (20.70 mg kg,1), green beans (19.49 mg kg,1), unripe peach (18.92 mg kg,1) and parsley (10.24 mg kg,1) from the borate-producing regions. A large number of foods contained boron at higher concentrations than those reported in the literature, most probably due to the high boron content of these Turkish soils. According to the results of t -tests, the area itself does not have a significant effect (p > 0.05) on boron concentration in all foods evaluated so far. Copyright © 2003 Society of Chemical Industry [source] | |||||||||||||||||||||||||