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Evaluation of Cadmium, Lead, Zinc and Copper Levels in Selected Ecological
DOI: 10.1515/cipms-2017-0027 Curr. Issues Pharm. Med. Sci., Vol. 30, No. 3, Pages 147-150 Current Issues in Pharmacy and Medical Sciences Formerly ANNALES UNIVERSITATIS MARIAE CURIE-SKLODOWSKA, SECTIO DDD, PHARMACIA journal homepage: http://www.curipms.umlub.pl/ Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts Katarzyna Slepecka*, Klaudia Kalwa, Jakub Wyrostek, Urszula Pankiewicz Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland ARTICLE INFO ABSTRACT Received 07 September 2017 In the everyday human diet, cereal products are considered to be basics. Such food should Accepted 05 October 2017 have healthy properties and not contain harmful additives, especially heavy metals as Keywords: exposure to low doses of such xenobiotics can adversely affect human health. Ecological cereal products, farming is the answer to consumer expectations regarding food safety, and ecological heavy metals, products are recommended as a basis for proper nutrition, despite the higher cost of their ecological and non-ecological products. purchase. The present study was carried out to evaluate the content of heavy metals in ecological cereal products and their non-ecological analogues. INTRODUCTION According to the Polish Food Pyramid, the share of cereal (copper, zinc, cobalt, iron, manganese, selenium, molyb- products in the daily diet is significant and thus forms the denum) act harmlessly after exceeding certain amounts basis of healthy human nutrition [1]. What is more, such specified in the standards [3]. Contamination of food with cereal products should be of the minimum degree of pro- heavy metals comes from pollution of soil, water and air, cessing, e.g cereal grains, meal grains, grits, flour, bran and mainly from industry, transportation and agricultural chem- embryos. -
Downloaded on 12 March 2021, Was Applied to Evaluate the Extent of Species Other Than Chia in RNA-Seq Assemblies
plants Article Proteomic Identification and Meta-Analysis in Salvia hispanica RNA-Seq de novo Assemblies Ashwil Klein 1 , Lizex H. H. Husselmann 1 , Achmat Williams 1, Liam Bell 2 , Bret Cooper 3 , Brent Ragar 4 and David L. Tabb 1,5,6,* 1 Department of Biotechnology, University of the Western Cape, Bellville 7535, South Africa; [email protected] (A.K.); [email protected] (L.H.H.H.); [email protected] (A.W.) 2 Centre for Proteomic and Genomic Research, Cape Town 7925, South Africa; [email protected] 3 USDA Agricultural Research Service, Beltsville, MD 20705, USA; [email protected] 4 Departments of Internal Medicine and Pediatrics, Massachusetts General Hospital, Harvard Medical School, Boston, MA 02150, USA; [email protected] 5 Division of Molecular Biology and Human Genetics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 7500, South Africa 6 Centre for Bioinformatics and Computational Biology, Stellenbosch University, Stellenbosch 7602, South Africa * Correspondence: [email protected]; Tel.: +27-82-431-2839 Abstract: While proteomics has demonstrated its value for model organisms and for organisms with mature genome sequence annotations, proteomics has been of less value in nonmodel organisms that are unaccompanied by genome sequence annotations. This project sought to determine the value of RNA-Seq experiments as a basis for establishing a set of protein sequences to represent a nonmodel organism, in this case, the pseudocereal chia. Assembling four publicly available chia RNA-Seq datasets produced transcript sequence sets with a high BUSCO completeness, though the Citation: Klein, A.; Husselmann, number of transcript sequences and Trinity “genes” varied considerably among them. -
Wheat Free and Gluten Free
Wheat Free and Gluten Free HEALTH CAUTION: Always read labels for facts regarding whether products contain traces of wheat. Subject to change and discontinuation; lists are updated annually. Cereals (Aisle 1B) Road’s End Organics Quick Cookies (Aisle 3A) Arrowhead Mills Rice & Gravy Home Free Cookies Shine Tasty Bite Recipes of India Kinnikinnik Chocolate Arrowhead Mills Steel Cut Meals Sandwich Cookies Oats Passage to India Shimmer Ginny Bakes Pocono Cream of Sauces Jennies Macaroons Buckwheat Annie Chun’s Rice Noodles Newman’s Wheat Free Fig Bars Ancient Harvest Quinoa Thai Kitchen Instant Noodle Newman’s Wheat Free O’s Flakes Soups Pamela’s Cookies, assorted Bob’s Red Mill Farnia Thai Kitchen Noodle Kit Enjoy Life Cookies, assorted Bob’s Red Mill Oats Bearitos Taco Shells Jovial Cookies EnviroKidz Koala Crisp Garden of Eatin’ Taco Shells Amy’s Shortbread Cookies Cereal Soups and Soup Mixes, various Lucy’s Cookies & Cakes EnviroKidz Amazon Flakes Cereal Ethnic Sauces (Aisle 2B) Snack Bars (Aisle 3B) EnviroKidz Peanut Butter San-J Soy Sauces Primal Spirit Foods (selected Panda Cereal San-J Cooking Sauces var.) EnviroKidz Gorilla Munch Annie Chun’s Cooking Sauces Stonewall’s Jerquee Cereal Organic Food Bars EnviroKidz Leapin Lemurs Boxed Mac and Cheese (Aisle 2B) LaraBars Cereal Annie’s Homegrown Rice Pasta Kind Bars Barbara’s Brown Rice Crisps & Cheese Raw Revolution Erewhon Crispy Brown Rice Ancient Harvest Mac & Cheese Bumble Bars Erewhon Rice Twice Road’s End Organics Penne & GoMacro Bars Nature’s Path Cereals, Cheese That’s it Bars -
An Overview of Buckwheat (Fagopyrum Spp)-An Underutilized
Available online at www.ijmrhs.com al R edic ese M a of rc l h a & n r H u e o a J l l t h International Journal of Medical Research & a n S ISSN No: 2319-5886 o c i t i Health Sciences, 2020, 9(7): 39-44 e a n n c r e e t s n I • • I J M R H S An Overview of Buckwheat (Fagopyrum spp)-An Underutilized Crop in India-Nutritional Value and Health Benefits Aneesha Nalinkumar* and Pratibha Singh Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Haryana, India *Corresponding e-mail: [email protected] ABSTRACT Buckwheat is one of the pseudocereals grown annually in hilly regions of India. It belongs to the family Polygonaceae and genus (Fagopyrum spp.) Buckwheat is adaptable to extreme cold temperatures, stress conditions of water, less soil fertility and varying climatic conditions, making it a sustainable crop. A literature search on Buckwheat was done using PubMed and Google search engines and reviewed to prepare an overview of its cultivation, nutritional and health value. In India, twenty species of Buckwheat are cultivated across various hilly regions. Out of these only nine species have desirable nutritional value and two are commonly grown. They are Fagopyrum esculentum Moench (Common buckwheat) and Fagopyrum tataricum (Tartary buckwheat). However, the cultivation of Buckwheat has declined in the 20th century making it an underutilized crop. Buckwheat has good amount of nutrients and many health benefits. There is a need to research about this under-utilized crop and create awareness as this crop has many nutritional and health benefits. -
Gluten Free Grains
Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form. -
Regular Article Effect of Addition of Spelt And
REGULAR ARTICLE EFFECT OF ADDITION OF SPELT AND BUCKWHEAT HULL ON SELECTED PROPERTIES OF YOGHURT Agata Znamirowska1, Katarzyna Sajnar1, Magdalena Kowalczyk1, Maciej Kluz2, Magdalena Buniowska1* Address: 1University of Rzeszow, Faculty of Biology and Agriculture, Department of Dairy Technology, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland, phone number: +48177854905. 2University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Ćwiklińskiej 1, 35-601 Rzeszów, Poland. *Corresponding author: [email protected] ABSTRACT Buckwheat and spelled hulls are little tested in their use in the production of functional foods. The aim of this study was to evaluate the use of hull as a functional additive in yoghurt and to determine the effect of various doses of buckwheat and spelt hull on the physicochemical, organoleptic and microbiological properties of yoghurt. The enrichment of yoghurt with buckwheat and spelled hull resulted in a decrease in total acidity and a decrease in syneresis. Addition of spelt and buckwheat hulls to yoghurts reduced the colour brightness and increased the intensity of the red and yellow colours. The highest number of S. thermophilus was found in yoghurt containing 3% buckwheat hull and the beneficial effect of the addition of hull on L. bulgaricus growth was demonstrated. The type of hull determined the flavour and odour of yoghurts. Spelt hull gave the yoghurts a more intense floury and grainy flavour than buckwheat hull. Keywords: yoghurt, buckwheat hull, spelt hull, dietary fibre INTRODUCTION Food industry companies have high expectations in terms of food products that meet the consumers’ demand for a healthy lifestyle. In this context, functional food plays a special role, as apart from its fundamental goal, which is nutrition, it also has the psychological or physiological impact on the human body (Menrad, 1990). -
Salvia Hispanica L.)
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC 1 EVALUATION OF PERFORMANCE OF DOUGH AND BREAD 2 INCORPORATING CHIA (Salvia hispanica L.) 3 4 Esther Iglesias-Puig and Monika Haros* 5 6 Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), 7 Av. Agustín Escardino 7. Parque Científico, 46980 Paterna, Valencia, Spain 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 *Corresponding Author. Tel.: +34 96 390 00 22; Fax.: +34 96 363 63 01 25 e-mail: [email protected] (Monika Haros) 1 26 Abstract 27 28 As a result of the opinion given by the European Food Safety Authority about the safety 29 of Chia seed (Salvia hispanica L) and whole ground Chia seed as food ingredients, they 30 may be placed on the market in the European Community as novel food ingredients to 31 be used in bread products. The objective of the present investigation was to develop 32 new cereal-based products with increased nutritional quality by using chia and ground 33 chia seeds (whole chia flour, semi-defatted chia flour and low-fat chia flour) in order to 34 evaluate its potential as a bread-making ingredient. The samples with chia addition 35 significantly increased the levels of proteins, lipids, ash and dietary fibre in the final 36 product compared to the control sample. Breads with seeds or ground seeds showed 37 similar technological quality to the control bread, except for the increase in specific 38 bread volume, decrease in crumb firmness and change in crumb colour. -
Experiments with Buckwheat and Oats J
West Virginia Agricultural and Forestry Experiment Davis College of Agriculture, Natural Resources Station Bulletins And Design 1-1-1903 Experiments with buckwheat and oats J. H. Stewart Horace Atwood Follow this and additional works at: https://researchrepository.wvu.edu/ wv_agricultural_and_forestry_experiment_station_bulletins Digital Commons Citation Stewart, J. H. and Atwood, Horace, "Experiments with buckwheat and oats" (1903). West Virginia Agricultural and Forestry Experiment Station Bulletins. 84. https://researchrepository.wvu.edu/wv_agricultural_and_forestry_experiment_station_bulletins/84 This Bulletin is brought to you for free and open access by the Davis College of Agriculture, Natural Resources And Design at The Research Repository @ WVU. It has been accepted for inclusion in West Virginia Agricultural and Forestry Experiment Station Bulletins by an authorized administrator of The Research Repository @ WVU. For more information, please contact [email protected]. Digitized by the Internet Archive in 2010 with funding from Lyrasis Members and Sloan Foundation http://www.archive.org/details/experimentswithb84stew WEST VIRGINIA UNIVERSITY AGRICULTURAL EXPERIMENT STATION, MORGANTOWN, W. VA. Bulletin 84. January, 1903. EXPERIMENTS WITH Buckwheat and Oats. By J. H. STEWART and HORACE ATWOOD, [The Bulletins and Reports of this Station will be mailed free to any citizen of West Virginia upon written application. Address, Director of Agricultural Experiment Station. Morgantown, W. Va.] THE REGENTS OFTHE WEST VIRGINIA UNIVERSITY. NAME OF REGENT. P. O. ADDRESS Hon. W. J. W. Cowden, Wheeling Hon. C. M. Babb, Falls Hon. J. B. Finley, Parkersburcr Hon. D. C. Gallaher, Charleston Hon. E. M. Grant, Morgantown Hon. J. M. Hale, Princeton Hon. C. E. Haworth, Huntington Hon. C. R. Oldham, Moundsville Hon. J. -
Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
applied sciences Article Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology Ionica Cot, ovanu * and Silvia Mironeasa * Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania * Correspondence: [email protected] (I.C.); silviam@fia.usv.ro (S.M.); Tel.: +40-740-816-370 (I.C.); +40-741-985-648 (S.M.) Abstract: Supplementation of refined wheat flour with buckwheat flour requires a good understand- ing of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the parti- cle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked Citation: Cot,ovanu, I.; Mironeasa, S. -
Gluten-Free Grains
Gluten-Free Grains Amaranth Updated February 2021 Buckwheat The gluten-free diet requires total avoidance of the grains wheat, barley, rye and all varieties and hybrids of these grains, such as spelt. However, there are many wonderful gluten-free grains* to enjoy. Cornmeal, Amaranth Polenta, Grits, Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting this tiny grain before cooking brings out its nutty flavor. Hominy Makes a delicious, creamy hot breakfast cereal. Serve with fruit of choice on top and/or a touch of maple syrup. Millet Rice Rice comes in many varieties: short grain, long grain, jasmine and basmati to name a Oats few. Long grain rice tends to be fluffier while short grain rice is stickier. Rice also comes in various colors: black, purple, brown, and red. These colorful un-refined rices contribute more nutritional benefits than does refined white rice and have subtly unique flavors and Quinoa textures too. Wild rice is another different and delicious option. Versatile rice leftovers can go in many directions. Add to salads or sautéed vegetables; Rice make rice pancakes or rice pudding; season and use as filling for baked green peppers or winter squash. Sorghum Buckwheat Despite the name, buckwheat is a gluten-free member of the rhubarb family. Roasted buckwheat is called kasha. Buckwheat is high in B Vitamins, fiber, iron, magnesium, Teff phosphorous and zinc. Buckwheat has an earthy, nutty, slightly bitter taste. Experiment with using the cooked grain (buckwheat “groats”, or “kasha” which is the toasted version) as you would rice. -
Mixing It Up, the Healthy
Nutrition Comparison Baking Mixes: A Nutrition Comparison As with all EN comparisons, this is only a sampling of what’s available. Products are listed alphabetically. Mixing It Up, the = EN’s Picks. Pancake/All Purpose mix picks contain no more than 160 calories (8% DV), 2 g total fat (3% DV), and 340 mg sodium (14% DV), and list a whole grain in the first two ingredients. Muffins/Cornbread Healthy Way mix picks contain no more than 170 calories (9% DV), 2 g total fat (3% DV), and 250 mg sodium (10% DV), and list a whole grain in the first two ingredients. Cake mix picks contain no more than 190 calories (10% here’s nothing like baking up some DV), 2 g total fat (3% DV), and 280 mg sodium (12% DV). Thomemade goodies. But there are days Serving Calories Fat Sat Sodium Carb Fiber Sugar Pro when you really want pancakes or need a Baking Mixes Size (g) Fat (g) (mg) (g) (g) (g) (g) party treat, but time is short. Fortunately, PANCAKE/ALL PURPOSE BAKING MIXES baking up some deliciousness is no harder Arrowhead Mills All Purpose Baking Mix* 1/3 c (40 g) 1 biscuit 130 1 0 390 28 2 2 5 than opening up a box and stirring in a few Aunt Jemima Buttermilk Complete 1/3 c (46 g) 4 pancakes 160 2 0.5 460 31 1 6 5 ingredients. An army of food companies Aunt Jemima Original Pancake & Waffle Mix 1/3 c (47 g) 4 pancakes 150 0.5 0 740 33 1 7 4 have done most of the work for you so you Aunt Jemima Whole Wheat Pancake & Waffle Mix* 1/4 c (38 g) 3 pancakes 120 0.5 0 620 26 3 4 4 can be a kitchen whiz in a fraction of the Bisquick Complete Pancake & Waffle Mix Simply time it would take to make it yourself. -
Kosher Items Gold’S Horseradish Walnut Oils, Spray Oils, All Or Call 802-861-9700
Spreads, Oils, Aisles 2,4,6, Kosher Labels About City Market, Onion River Co-op Dressings & Condiments Cooler near Bakery Barney Butter Almond Butters Musette Mustards There are more than 1,000 kosher certifiying City Market, Onion River Co-op is a consumer Blake Hill Preserves Natural Value Mustards agencies around the world! That means there are a cooperative, with over 11,300 Members, selling Bonne Maman Fruit Preserves Nasoya Nayonaise Where Bragg’s Nutritional Yeast Nuco Liquid Coconut Oils lot of different certified kosher symbols. Here are wholesome food and other products while Bubbies Pickles Nutella Hazelnut Spread some of the ones we’ve noticed on products at City building a vibrant, empowered community and Cains Tartar Sauce Nutiva Coconut & Red Palm do I find...? Cedar’s Hummus Oils Market: a healthier world, all in a sustainable manner. Colavita Olive Oils Once Again Nut Butters & Located in downtown Burlington, Vermont, Dr. Bronner’s Coconut Oils Spreads Eden Mirin Rice Cooking Rabbi’s Roots Horseradish City Market provides a large selection of organic Wine, Sesame Oil, Vinegars ShurfineItalian & Ranch and conventional foods, and thousands of local Field Day Organic Canned Dressings Olives, Olive Oils, Peanut Smucker’s Preserves and Vermont-made products. Visit City Market, Butter Spectrum Oils Olive, Canola, Onion River Co-op online at Filippo Berio Olive Oils Sesame, Peanut, Almond & Kosher Items Gold’s Horseradish Walnut Oils, Spray Oils, All www.CityMarket.coop or call 802-861-9700. Gulden’s Mustards Mayos Hain Safflower