Semi-Arid Environmental Conditions and Agronomic Traits Impact on the Grain Quality of Diverse Maize Genotypes.

We assessed the impact of environmental conditions and agronomic traits on maize grain quality parameters. The study was conducted using genotypes with distinct genetic constitutions developed specifically for late sowing in semi-arid environments. We evaluated the agronomic, physical, and chemical characteristics of eight maize open-pollinated varieties, six inbred lines, and three commercial hybrids.

Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour.

Research Background: Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety ( L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods.

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in from Different Maize Genotypes.

The sensory profile of and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study 's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health.

Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.

The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars.

High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion.

High-power ultrasound in gas-phase (28.8 kW/m for 120 min at 17.5 ± 0.

Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality.

High sodium intakes represent an important risk factor for hypertension, cardiovascular diseases and kidney diseases. Even during the current COVID-19 pandemic, hypertension was related to higher mortality rate in patients with coronavirus. Thus, it is necessary to apply strategies to reduce or replace sodium content in food most widely consumed, like bread.

Starch Digestion in Infants: An Update of Available In Vitro Methods-A Mini Review.

Complementary feeding starts at around six months of age because neither breast milk nor formula assure the proper nutrition of infants. Therefore, along with breast milk, solid foods are gradually introduced, particularly cereal-based foods, which will provide starch as a new source of energy and nutrients. As a result, the need of an adequate in vitro digestion method to study the influence of different aspects of weaning period is unquestionable.

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread.

Research Background: Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality.

Physico-chemical characterization of protein fraction from stabilized wheat germ.

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process.

Whole grain cereals: functional components and health benefits.

Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the simple provision of energy and nutrients. In this review we will examine the main chemical components present in whole grains that may have health enhancing properties (dietary fiber, inulin, beta-glucan, resistant starch, carotenoids, phenolics, tocotrienols, and tocopherols) and the role that whole grains may play in disease prevention (cardiovascular diseases and strokes, hypertension, metabolic syndrome, type 2 diabetes mellitus, obesity, as well as different forms of cancer).

Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins.

Studies related to the functional and thermal properties of peanut proteins are limited if compared with other vegetable protein sources. The aim of this work was to study the thermal denaturation of peanut protein isolates (PPI) by DSC. The thermal profile of PPI showed two endothermic peaks (assigned to denaturation of arachin and conarachin fractions).