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Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit
definitions interdisciplinary whole grain whole-grain foods standard methods HEALTHGRAIN health benefits
2018/12/19
Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the princi...
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
bioavailability ferulic acid inflammation obesity wholegrain wheat
2018/12/20
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
bioethanol chemical preservation SSF volatile compounds
2014/10/11
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was con...
The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the wh...
Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency
Aspergillus section Flavi toxigenicity mycotoxins food safety wheat grain
2014/2/25
During the mycological investigation of the wheat grain originating in Poltár (Central Slovakia), an endogenous aspergillus producing aflatoxins was encountered. Morphology, physiology and extrolites ...
Functional and Nutritional Properties of Spent Grain Enhanced Cookies
Enhanced Cookies Nutritional Properties
2016/6/1
The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as ani...
Investigation on Grain Losses of the JD 1165 Combine Harvester Equipped with Variable Pulley and Belt for Forward Travel
Grain Losses Combine Harvester Equipped
2016/5/31
Grain losses due to harvesting with combine harvester is one of the main obsession in direction of wastes and losses control. For this purpose reduction of losses due to cutting platform of combine wh...
Post-harvest content of free titratable acids in the grain of proso millet varieties (Panicum milliaceum L.), and changes during grain processing and storage
Panicum miliaceum L. proso millet rancidity storage conditions titratable acids
2014/3/10
A triennial evaluation of the content of titratable acids (TA) in grain was carried out on 12 varieties of proso millet (Panicum miliaceum L.). The model variety, Mironovskoe 94, harvested in 2004, wa...
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
ultrasonic-assisted extraction protein Brewer’s spent grain response surface methodology
2014/2/27
Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer’s spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/10...
Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections
3D rice section
2009/7/8
A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome syste...
Group Discriminant Method of Rice Cultivar and Producing District Based on Parameters Representing the Contour of Rice Grain
rice cultivar and producing district discrimination group discrimination maximum likelihood method
2009/6/18
A method for group discrimination is examined which treats the observations of an unknown group (test group) as a set, while the usual discrimination method treats each observation separately. Effecti...
Distribution of Food Components in Each Fraction of Wheat Grain
wheat grain classified wheat flour minerals
2009/6/17
Wheat grains were milled into 8 fractions ranging from the surface layer to the center of a grain with a modified machine used for polishing brewers’ rice. The classified wheat flours were ground to t...
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
α-amylase wheat flour wheat starch
2009/6/17
We sought to determine the effects of sprout-induced α-amylase on the pasting properties of flour and starch in wheat grain. To accomplish this, we used grain from five winter and two spring wheat cul...
We devised a routine evaluation method for the grain structures of baked breads using MRI. A piece of bread was soaked in Fe31 perchlorite-acetone solution, evacuated to remove the air between the gra...
A Fermented Grain Food Product Extract Ameliorates Tumor Promoter-Induced Skin Oxidative Stress
antioxidant phorbol ester oxidative stress mouse skin
2009/6/10
We demonstrated that a dietary supplement, Antioxidant Biofactor (AOB®), a fermented grain food, inhibits phorbol ester (TPA)-induced inflammatory responses. Pretreatment of mouse skin with ethyl ...