Young cereal grains as a new source of healthy and hypoallergenic foods: a review

2021 ◽  
Author(s):  
R. A. A. Ranathunga ◽  
P. Suwannaporn
Keyword(s):  
Cereal Grains

Cereal grains

2010 ◽  
Author(s):  
C. W. Wrigley ◽  
I. L. Batey
Keyword(s):  
Cereal Grains

Evaluation of Spring Cereal Grains and Wild Germplasm for Resistance to AG-8

Crop Science ◽  
2003 ◽  
Vol 43 (2) ◽  
pp. 701 ◽  
Author(s):  
J. D. Smith ◽  
K. K. Kidwell ◽  
M. A. Evans ◽  
R. J. Cook ◽  
R. W. Smiley
Keyword(s):  
Cereal Grains ◽  
Wild Germplasm

scholarly journals Apparent metabolizable energy of cereal grains for broiler chickens is influenced by age

2021 ◽  
pp. 101288
Author(s):  
M.M. Khalil ◽  
M.R. Abdollahi ◽  
F. Zaefarian ◽  
P.V. Chrystal ◽  
V. Ravindran
Keyword(s):  
Broiler Chickens ◽  
Metabolizable Energy ◽  
Cereal Grains ◽  
Apparent Metabolizable Energy

Cereal grain digestion by selected strains of ruminal fungi

1993 ◽  
Vol 39 (4) ◽  
pp. 367-376 ◽  
Author(s):  
T. A. McAllister ◽  
Y. Dong ◽  
L. J. Yanke ◽  
H. D. Bae ◽  
K.-J. Cheng ◽  
...  
Keyword(s):  
Corn Starch ◽  
Fungal Growth ◽  
Wheat Starch ◽  
Cereal Grains ◽  
Starch Granules ◽  
Starch Digestion ◽  
Protein Matrix ◽  
Cereal Grain ◽  
Neocallimastix Patriciarum ◽  
Grain Starch

The ruminal fungi Orpinomyces joyonii strain 19-2, Neocallimastix patriciarum strain 27, and Piromyces communis strain 22 were examined for their ability to digest cereal starch. All strains digested corn starch more readily than barley or wheat starch. Orpinomyces joyonii 19-2 exhibited the greatest propensity to digest starch in wheat and barley, whereas the digestion of these starches by N. patriciarum 27 and P. communis 22 was limited. Media ammonia concentrations were lower when fungal growth was evident, suggesting that all strains assimilate ammonia. Fungi formed extensive rhizoidal systems on the endosperm of corn, but O. joyonii 19-2 was the only strain to form such systems on the endosperm of wheat and barley. All strains penetrated the protein matrix of corn but did not penetrate starch granules. Starch granules from all three cereals were pitted, evidence of extensive digestion by extracellular amylases produced by O. joyonii 19-2. Similar pitting was observed on the surface of corn starch granules digested by N. patriciarum 27 and P. communis 22, but not on wheat and barley starch granules. The ability of ruminal fungi to digest cereal grains depends on both the strain of fungus and the type of grain. The extent to which fungi digest cereal grain in the rumen remains to be determined.Key words: ruminal fungi, cereal grain, starch digestion, ruminant.

The Structure of Cereal Grains and Their Products

2021 ◽  
pp. 1-20
Author(s):  
Maud Langton ◽  
José Luis Vázquez Gutiérrex
Keyword(s):  
Cereal Grains

scholarly journals Ergot Alkaloids in Wheat and Rye Derived Products in Italy

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 150 ◽  
Author(s):  
Francesca Debegnach ◽  
Simona Patriarca ◽  
Carlo Brera ◽  
Emanuela Gregori ◽  
Elisa Sonego ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Middle Ages ◽  
Plant Pathogen ◽  
Ergot Alkaloids ◽  
Cereal Grains ◽  
Wheat Bread ◽  
Claviceps Purpurea ◽  
Eu Commission ◽  
Ongoing Monitoring ◽  
The Eu

Genus Claviceps is a plant pathogen able to produce a group of toxins, ergot alkaloids (EAs), whose effects have been known since the Middle Ages (ergotism). Claviceps purpurea is the most important representative specie, known to infect more than 400 monocotyledonous plants including economically important cereal grains (e.g., rye, wheat, triticale). EAs are not regulated as such. Maximum limits are in the pipeline of the EU Commission while at present ergot sclerotia content is set by the Regulation (EC) No. 1881/2006 in unprocessed cereals (0.05% as a maximum). This study aimed to investigate the presence of the six principal EAs (ergometrine, ergosine, ergocornine, α-ergocryptine, ergotamine and ergocristine) and their relative epimers (-inine forms) in rye- and wheat-based products. Of the samples, 85% resulted positive for at least one of the EAs. Wheat bread was the product with the highest number of positivity (56%), followed by wheat flour (26%). Rye and wheat bread samples showed the highest values when the sum of the EAs was considered, and durum wheat bread was the more contaminated sample (1142.6 μg/kg). These results suggest that ongoing monitoring of EAs in food products is critical until maximum limits are set.

scholarly journals Functional Foods from Cereal Grains

2007 ◽  
Vol 10 (2) ◽  
pp. 231-244 ◽  
Author(s):  
Jiwan S. Sidhu ◽  
Yearul Kabir ◽  
Fatma G. Huffman
Keyword(s):  
Functional Foods ◽  
Cereal Grains
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