The contents of total Se and inorganic organic species, as well the proteins, chlorophylls, carotenoids, phenolic acids, were measured in 10-day old sprouts rice ( Oryza sativa L.) obtained with increasing levels (15, 45, 135, 405 mg L-1) sodium selenite selenate distilled water control. Increasing increased sprouts, content especially their soluble conjugated forms. Moderate (i.e., not higher that 45 appeared best compromise to obtain high acid yields together proportion while limiting...

Wild sunflower (Helianthus annuus L.) is an invasive species widely distributed in several regions of the world, where it shares a large area with domesticated sunflower. The imidazolinone-tolerant enables control problematic weeds (such as Xanthium spp., Brassica wild sunflower) imidazolinone herbicides (Clearfield® production system) cultivated crops, but could facilitate gene transfer herbicide resistance, from to sunflower, generating hard-to-control weed biotypes or herbicide-resistant...

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) hop (BSH) are important by-products the possess a high-value chemical composition. In this study, BSG BSH, obtained from production process two different types ale beer (Imperial red Belgian strong beer) were characterized in terms valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, phenolic acids,...

Sprouted seeds represent intriguing ready-to-eat micro-scale vegetables for the healthy food market, since they are tasty and rich in bioactive compounds. However, sprouts have been recently proposed as a source extraction purification of several phytochemicals to be used supplementation or pharmaceutics. Recently, there has an industrialization sprout production, carried out indoor, often with use artificial light, which implications on biomass yield composition, energetic economic costs....

The incidence of celiac disease and gluten intolerance has been significantly rising globally. Gluten-free product consumption registered a sudden rise also among tolerant people, due to psychosocial factors. Biscuits are popular, low-cost bakery foods, consumed by nearly everyone worldwide. removal from the baked causes some undesirable traits different textures tastes. main goal consists in creating food with same taste texture as gluten. Moreover, gluten-free products usually low-grade...

The incidence of celiac disease and gluten intolerance has been significantly rising globally. Gluten-free product consumption registered a sudden rise also among tolerant people, due to psychosocial factors. Biscuits are popular, low-cost bakery foods, consumed by nearly everyone worldwide. removal from the baked causes some undesirable traits different textures tastes. main goal consists creating food with same taste texture as gluten. Moreover, gluten-free products usually low-grade...

Knowledge of lipid content and composition in the brewing process enables quality control final product. Lipids have a beneficial effect on yeast growth during fermentation as well deleterious effects end-product quality. The beer affects its ability to form stable head foam plays an important role staling. Lipid oxidation wort production is great interest because quality: both lipids their products are known adverse flavor, whereas interactions between protein films stabilizing gas bubbles...

Among advanced hypotheses concerning acrylamide formation in cooked food, the Maillard browning reactions of sugars and amino acids have received much attention as most likely pathway. Bakery products such biscuits represent a class food which effect ingredients processing promote formation. The International Agency for Research on Cancer (IARC) classified "potential carcinogen to humans"; therefore, there is an urgent requirement development validation sensitive, robust inexpensive...

Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. were added to before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, sensorial analysis trained panel performed over course...

Sprouting has received increasing attention because of the enhanced nutritional values derived products. Baking affects nutrient availability end The aim this study was to evaluate how different baking time and temperature affect bakery products from fresh wheat sprouts. Results indicate that breadlike showed comparable total polyphenol content thermal processes affected free bound fractions. Low high exposure appear promote polyphenols sugars, while low preserve starch. Sugar profiles were...

This work aims to formulate shortbreads by partial substitution of wheat flour with brewers' spent grains (BSGs), valorization strategy this by-product. study has underlined that replacing 30 % BSGs barley malt and BSG enriched oat flakes allows for a significant increase in fiber, particularly arabinoxylan, protein, compared the reference biscuit. The fiber content "high fiber" label meets "gut health" EFSA claim. obtained food products contribute recommended daily intake bioactive...

Sprouts are increasingly present in the human diet, being tasty and healthy foods high antioxidant compounds. Although there is a body of literature on sprouting many plant species, Camelina sativa (L.) Crantz has not yet been studied for this purpose. This study aimed to characterize main bioactive compounds potential seeds sprouts five different cultivars (ALBA, CO46, CCE43, JOELLE, VERA). In particular, contents phenolic (PCs), acids (PAs), glucosinolates (GLSs) were investigated. PCs,...

Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities. This study assesses a novel formulation, the supercritical fluid extract garlic, on sunflower oil during an accelerated shelf-life test.Three parameters (free acidity, peroxide values, p-anisidine values) were...