scholarly journals Adverse Effects of Wheat Gluten

2015 ◽  
Vol 67 (Suppl. 2) ◽  
pp. 7-14 ◽  
Author(s):  
Frits Koning
Keyword(s):  
Middle East ◽  
Food Industry ◽  
Nutritional Value ◽  
Wheat Gluten ◽  
Western World ◽  
Gluten Free ◽  
High Quality ◽  
Hunter Gatherers ◽  
The World ◽  
India And China

Man began to consume cereals approximately 10,000 years ago when hunter-gatherers settled in the fertile golden crescent in the Middle East. Gluten has been an integral part of the Western type of diet ever since, and wheat consumption is also common in the Middle East, parts of India and China as well as Australia and Africa. In fact, the food supply in the world heavily depends on the availability of cereal-based food products, with wheat being one of the largest crops in the world. Part of this is due to the unique properties of wheat gluten, which has a high nutritional value and is crucial for the preparation of high-quality dough. In the last 10 years, however, wheat and gluten have received much negative attention. Many believe that it is inherently bad for our health and try to avoid consumption of gluten-containing cereals; a gluten-low lifestyle so to speak. This is fueled by a series of popular publications like Wheat Belly; Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. However, in reality, there is only one condition where gluten is definitively the culprit: celiac disease (CD), affecting approximately 1% of the population in the Western world. Here, I describe the complexity of the cereals from which gluten is derived, the special properties of gluten which make it so widely used in the food industry, the basis for its toxicity in CD patients and the potential for the development of safe gluten and alternatives to the gluten-free diet.

scholarly journals Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

2020 ◽  
Vol 10 (19) ◽  
pp. 6998
Author(s):  
Cintya G. Soria-Hernández ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Soybean Meal ◽  
Food Industry ◽  
Nutritional Value ◽  
Low Cost ◽  
World Population ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The World ◽  
Emulsifying Capacity ◽  
Maize Germ

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

scholarly journals Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 5
Author(s):  
Patricia Miranda Villa ◽  
Natalia Cervilla ◽  
Romina Mufari ◽  
Antonella Bergesse ◽  
Edgardo Calandri
Keyword(s):  
Celiac Disease ◽  
Amino Acid ◽  
Nutritional Quality ◽  
Protein Digestibility ◽  
World Population ◽  
Gluten Free ◽  
Treatment Needs ◽  
High Quality ◽  
The World ◽  
Amino Acid Score

Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score (PDCAAS) were evaluated in quinoas from Northwest and Centre of Argentina. A batter-type gluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and a good long-lasting texture. Malted quinoa seeds’ quality indicators rose until 48 h of germination; after that, an unpleasant taste was developed. Muffins made with that flour showed acceptable taste.

Major Trends in the Development of Military Power and the Armed Forces High Command

2017 ◽  
Author(s):  
Pesach Malovany ◽  
Amatzia Baram ◽  
Kevin M. Woods ◽  
Ronna Englesberg
Keyword(s):  
Middle East ◽  
Armed Forces ◽  
Gulf War ◽  
Military Power ◽  
High Quality ◽  
The World ◽  
Saddam Hussein ◽  
Commander In Chief

This chapter deals with the major trends in the development of the Iraqi military power and the Armed Forces High Command during the Ba’ath regime, especially during Saddam’s presidency period. It describes the building of the Iraqi Armed Forces as a high-quality and the greatest military power in the Middle East and one of the largest in the world and the components of its military power. It describes its rise, as well as its deterioration since the Gulf war in 1991. It deals also with the high command of the armed forces, its organization and functions, and the main bodies that were included in it. It analyses also the role of Saddam Hussein as commander-in-chief of the Armed Forces.

scholarly journals Bread consumption habits in the gluten free diet

2017 ◽  
Vol 11 (3-4) ◽  
pp. 113-119
Author(s):  
Tünde Csapóné Riskó ◽  
Ádám Péntek ◽  
Troy Wiwczaroski
Keyword(s):  
Celiac Disease ◽  
Wheat Gluten ◽  
Autoimmune Disorder ◽  
Good Choice ◽  
Gluten Free Diet ◽  
Meat Production ◽  
Gluten Free ◽  
The World ◽  
Jel Code ◽  
Consumption Habits

Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The only treatment for individuals with celiac disease is lifelong adherence to a gluten-free diet. It is one of the most frequent and well defined of all lifelong diseases. In Hungary, 1-2 % of the population is said to be affected, but only every 10th has been diagnosed. Bread is a basic and frequently consumed food made principally from wheat. Gluten is the main structure-forming protein in flour, and is responsible for the elastic characteristics of dough, and contributes to the crumb structure and appearance of many baked products. Gluten removal results in major problems for bakers. Currently many gluten-free products available on the market are of low quality, exhibiting poor mouth feel and flavour. People wishing to eat bread in the gluten-free diet basically have two options: buying or baking the bread for themselves. There are several gluten-free bread brands are available on the Hungarian market. The price, ingredients, texture, colour, softness of the available breads are different. There is a rather good choice in gluten-free flour mixtures on the Hungarian market, as well. The composition of these mixtures are also different. The aim of our empirical research was to investigate the gluten-free bread consumption habits of people following gluten-free diet. The research was carried out using Google forms in January 2017. Size of the sample is 196. The online form was shared in four closed gluten free Facebook groups in Hungary since they are really active in sharing information concerning gluten-free lifestyle and diet. Summarizing, in this study we wish to examine how evolve the world pork meat production, trade and consumption, and to demonstrate the main consuming countries, highlighting the role of China, as it is the most populated country in the world with its 1.4 billion inhabitants. JEL Code: M31

scholarly journals Our aim is successful interstate interaction

2018 ◽  
pp. 315-326
Author(s):  
Hossam Eldeen Aly
Keyword(s):  
Middle East ◽  
Regional Level ◽  
High Quality ◽  
Economic Relations ◽  
Counter Terrorism ◽  
Bilateral Relations ◽  
The World ◽  
Bilateral Cooperation ◽  
Different Parts

The interview covers the diplomatic career of Hossam Eldeen Aly, Ambassador Extraordinary and Plenipotentiary of the Arab Republic of Egypt to Ukraine. The Ambassador shares his experience of diplomatic activities in other countries and the difficulties he faced while working in the realm of diplomacy. According to the Ambassador, one of the priorities of the team of the diplomatic mission of the Arab Republic of Egypt in Ukraine is to maintain good and mutually beneficial bilateral relations in the realms of economy, culture, tourism, and industry. The Ambassador singles out two promising ways for cooperation. The first one is trade. Trade statistics indicate that Egypt is the key partner for Ukraine in Africa and in the Middle East. Thus, many Egyptian goods of high quality are poised to enter the Ukrainian market. These are high competitive goods that favorably influence the economies of the two states and allow the parties to expand their future cooperation in this domain. Another potential way to broaden collaboration is tourism. From this perspective, Ukraine is one of the main partners of the Arab Republic of Egypt. The Ambassador hopes the direct flights between the capitals of the two states will contribute to the increase in the number of tourists and expansion of travel destinations throughout Egypt. The Ambassador worries about activities of terrorist units at the regional level in different parts of the world that also take place in Egypt. The Arab Republic takes counter-terrorist measures in every possible way in order to free the country from this threat. The Ambassador stresses that Ukrainians and Egyptians have similar mindset and likewise strive for a better future. Bilateral cooperation, in particular the desire to ensure welfare for the peoples of Ukraine and Egypt, will boost the spheres for cooperation between the two states. Keywords: Egypt, counter-terrorism, bilateral cooperation, economic relations of Egypt and Ukraine, tourism, Ukraine.

scholarly journals CONDITION AND PROSPECTS OF DEVELOPMENT OF COMPOUND FEED PRODUCTION FOR SALMONIDAE

2020 ◽  
Vol 20 (1) ◽  
pp. 31-35
Author(s):  
B. Iegorov ◽  
L. Fihurska ◽  
O. Tsiundyk ◽  
Y. Morozovska
Keyword(s):  
Nutritional Value ◽  
Market Price ◽  
The State ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
High Quality ◽  
Feed Production ◽  
Short Period ◽  
The World ◽  
Active Substances

The article considers the benefits of growing salmon fish in ponds, pools, cages, as well as in lakes and reservoirs in comparison with natural conditions. The main countries producing salmon fish in the world are analyzed. The share in gross production in the world is about 48 %, and in Ukraine is about 7 %. The quality and nutritional value of salmon fish is confirmed by the high market price. The main countries producing salmon fish in the world are analyzed. The share in gross production in the world is about 48%, and in Ukraine it is about 7%. The quality and nutritional value of salmon fish is confirmed by the high market price. The relevance of salmon fish breeding is substantiated, it allows for a relatively short period of time (up to 2 years) to obtain fish with a market weight of up to 3.0 kg The state of salmon cultivation in Ukraine is considered, about 1,500 tons of salmon are marketed annually. The need for the production of compound feeds for salmon fish in relation to natural feed is substantiated. Compound feed expenses per 1 kg of salmon fish mass increase in relation to wild fish feed expenses are presented. The need for salmon fishes for nutrients and biologically active substances for the manufacture of nutritious compound feeds, due to the production of high quality salmon, is presented. The types of compound feeds, their advantages and saving of feeding are presented. Technological methods for the production of compound feeds for salmon fish are analyzed, such as dry or wet granulation, extrusion, briquetting, compound feed production by knurling, microencapsulation of granules and paste-like compound feeds. Ready-made feed should be balanced, waterresistant, have reduced fragility, feed costs for fish growth should be minimal and have increased fish productivity. All types of feed should be completely eaten by fish, absorbed as much as possible, not secrete dyes, not lead to liver obesity, provide fish with a balanced amount of nutritious and biologically active substances. The state of domestic feed mills for the production of high-quality feed for salmon fish is analyzed. Because of it, in order to the advent of new recipes and methods of feeding, the technology for the production of animal feed for these fish species is being improved.

scholarly journals THE USE OF SWEET SORGHUM AS A SOURCE OF NUTRITIOUS SUBSTANCES FOR HUMAN (LITERATURE REVIEW)

2019 ◽  
pp. 3-9
Author(s):  
N. A. Kovtunova ◽  
V. V. Kovtunov
Keyword(s):  
Renewable Energy ◽  
Literature Review ◽  
Sweet Sorghum ◽  
Food Industry ◽  
Nutritional Value ◽  
High Quality ◽  
Green Mass ◽  
Green Fodder ◽  
Valuable Product ◽  
Food Consumed

At present many countries are actively working over the use of sorghum in the food industry as juice, syrup, as well as for the production of alcohol and bioethanol. We do not consider the use of sweet sorghum as a sugar substitute in the food industry and a source of renewable energy in Russia. The main purpose of sorghum, until recently, was fodder. Green mass of sweet sorghum can be used to produce green fodder, hay, haylage, silage, grass meal, granules, etc. In terms of nutritional value, sorghum syrup is next best to sugar-containing products from sugar beet, sugar cane, while its cultivation is more economical and its yields are more stable in any conditions of cultivation. Sweet sorghum syrup in its pure form is more easily digested by the human body than in crystals, and may be used in the production of healthy food consumed by everyone including people with diabetes. This allows us to conclude about the relevance of these studies. Thus, the ARC “Donskoy” varieties, harvested in the phase of ‘wax ripeness of kernels’, produced 37–46 t/ha of green mass with 13–16% sugar in the juice of the stems, and the yield of ‘liquid’ sugar was 2.86–3.81 t/ha. In this country sorghum is unfortunately paid too little attention from both science and production. To sow fodder sweet sorghum on 10–20 hectare is not difficult, and the efficiency of such sowing is quite obvious: about 25 tons of seeds of sweet sorghum, about 65 tons of leaves, stems for silage or hay, about 10 tons of food syrup and more than 100 tons of pulp or bagasse used for making high-quality silage can be obtained from 10 hectares. Sorghum syrup is the most valuable product that can be used in the confectionery industry and in the feeding of all animals.

Standards Certifications and Exports Performance

2016 ◽  
pp. 382-401
Author(s):  
Cristina Robledo-Ardila ◽  
Sara Aguilar-Barrientos ◽  
Kelly Gonzalez-Tapias ◽  
Ana María Gomez-Trujillo ◽  
Camila Uribe-Villa
Keyword(s):  
Food Industry ◽  
Export Performance ◽  
Processed Food ◽  
Structured Interviews ◽  
High Quality ◽  
The World ◽  
Potential Benefits ◽  
The Difference ◽  
The Impact

The integration of the world economy and the internationalization of companies have resulted in consumers' demand for high quality goods. Standards have emerged as a way of reducing the information asymmetries that consumers face when purchasing a product, and have gained importance in the processed food industry as they allow them to assess the quality of goods and may influence the export performance of certified firms (An & Maskus, 2009). Certifications may act as promoters of international trade, but they can also constitute a barrier when the costs associated with the certification process exceed the potential benefits (Jarasueiya et al., 2006). The present study aims to compare the export performance of certified vs. non-certified firms in the Colombian processed food industry. A Mann-Whitney Test was used to analyze the difference of exports value for the selected companies, and then, non-structured interviews to the quality managers of these companies were conducted to gain greater understanding about the impact of standards certifications on their export performance.

scholarly journals Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 118
Author(s):  
Javier Espinoza-Herrera ◽  
Luz María Martínez ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Viscoelastic Properties ◽  
Food Industry ◽  
Protein Modification ◽  
Wheat Gluten ◽  
Research Area ◽  
Gluten Free ◽  
Relevant Research ◽  
Free Products ◽  
Comprehensive Review

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

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