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  • SDSN - Greece
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  • Journal of Cereal Science

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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Elisa Giambanelli; Federico Ferioli; L Filippo D'Antuono;

    Abstract Einkorn wheat bulgur is a traditional food deeply rooted in some areas of Turkey, since ages. The objective of this study was to evaluate the impact of simulated traditional bulgur preparation on einkorn wheat bioactive compound content. A local einkorn wheat grain sample from Turkey was boiled for 2, 3 and 4 h, then dried in a thermo-ventilated oven. Tocols, carotenoids, phytosterols and phenolics, determined as free (FPC) and bound (BPC) phenolic compounds, were analysed in hulled (spikelets) and dehulled (kernels) bulgur samples, to highlight also glumes’ contribute to their content and evolution. Kernel carotenoid and tocol content significantly decreased following bulgur preparation, to an extent of 42–58% and 15–30%, respectively. Phytosterols slightly decreased in cooked (12–19%), with respect to raw kernels. Phenolics showed different patterns, highlighting glumes’ contribute: kernel FPC increased (+87%) after 4 h of boiling, whereas no significant variations were observed for BPC. A drastic decrease of total and BPC (20.5–28.0%), was observed in spikelets following bulgur preparation. Ferulic and p-coumaric acid resulted the most abundant phenolic acids, respectively, in kernels and spikelets. Decreases in tocol, carotenoids and phytosterol contents were observed whereas an increase of kernel FPC content was calculated after cooking.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Maria Irakli; Fotis Kleisiaris; Aggeliki Mygdalia; Dimitris Katsantonis;

    Abstract Rice bran (RB), a by-product of rice milling industry has limited uses despite its nutritional value. Thus, the aim of the current study was to improve the process of RB stabilization and it was conducted in three stages a) optimization of the infrared radiation (IR) conditions in order to inactivate lipase activity b) investigation of the effect of IR treatments on γ-oryzanol, vitamin E, total phenolic contents and antioxidant activity of stabilized RB as well as on color and fatty acid composition c) stability tests of free fatty acid (FFA) content and lipophilic compounds. Results indicated that IR heating at 140 °C for 15 min is an effective method for RB stabilization without any loss of γ-oryzanol and fatty acid composition, but with a significant decrease in vitamin E content. Contrary, phenolic content and antioxidant activity of bound extracts of stabilized RB increased as the IR power increased, whereas an insignificant increase was observed on free extracts. Storage stability tests showed that γ-oryzanol of stabilized RB was relatively less stable after 6-months storage than vitamin E. In conclusion, the selection of optimum IR conditions is important to guarantee the quality RB in terms of health beneficial components and undesirable components.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of Cereal Science
    Article . 2018 . Peer-reviewed
    License: Elsevier TDM
    Data sources: Crossref
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of Cereal Science
      Article . 2018 . Peer-reviewed
      License: Elsevier TDM
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Giambanelli, Elisa; Ferioli, Federico; D'Antuono, L. Filippo;

    Abstract This study compared alkylresorcinols, fatty acids and antioxidant activity retention following hulled wheat processing by traditional and modern plants. Glume removal and kernel crushing were considered as characterising steps. Samples were collected from two traditional einkorn wheat bulgur processing plants in Turkey, one emmer wheat processing plant in Armenia and a modern two stage processing plant in Italy, also including pearling. Whole kernels showed higher alkylresorcinol contents (759–1037 mg kg−1 dm) and antioxidant activity with respect to the correspondent crushed products. Following crushing a decrease of total alkylresorcinol content was observed, with lowest amounts detected in the semolina-like fractions. Pearling did not determine a significant decrease of alkylresorcinols of the pearled output. However the waste obtained from pearling, mainly composed of bran parts, showed the highest alkylresorcinol amount (1493 mg kg−1 dm) and antioxidant activity. The waste from pearling resulted also the richest fraction of unsaturated alkylresorcinol homologues and unsaturated fatty acids. Among fatty acids, C18:2, C18:1 and C16 resulted the most abundant compounds in all fractions. All the plants showed similar performance, with higher alkylresorcinol decreases due to the loss of specific parts of kernel, such as germ and bran.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Suarez-Tapia, Alfonso; Kucheryavskiy, Sergey V.; Christensen, Bent T.; Thomsen, Ingrid K.; +1 Authors

    Multi-element fingerprinting demonstrates some potential for tracing the origin of agricultural products but not for discriminating among crop cultivars and nutrient management (source, rate). With principal component analysis (PCA) and univariate statistics, we examined 19 elements in grains from two winter wheat cultivars (Hereford, Mariboss) grown with different rates of animal manure (AM) or mineral fertilisers (NPK) in a long-term field experiment and two sowing dates (early, timely).Nitrogen, Cd and Mn related to NPK, and Mo and Na to AM. Barium, Fe, and P reflected nutrient rate; these elements increased with nutrient rate regardless of source. Unmanured grains were enriched in Cu. Mariboss was characterized by higher concentrations of Sr, Ba and Sc compared to Hereford with Sr in grain as the main separator. Univariate statistics showed higher concentrations of N, P, Mg, Ba, Cu, Mo and Zn in early sown than in timely sown wheat. Compared with Hereford grains Mariboss was higher in P, Mg, Ba, Cu and Sr but lower in Mn, Mo and Zn. Thus, confounding effects of cultivar, sowing date, nutrient source and rate limits the potential of multi-element analysis in discriminating among agricultural products from different sites and cropping systems.

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Theses@asb; PURE Aar...arrow_drop_down
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of Cereal Science
    Other literature type . Article . 2017 . Peer-reviewed
    License: Elsevier TDM
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Theses@asb; PURE Aar...arrow_drop_down
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of Cereal Science
      Other literature type . Article . 2017 . Peer-reviewed
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: GIAMBANELLI, ELISA; FERIOLI, FEDERICO; D'ANTUONO, LUIGI FILIPPO;

    Abstract Glume removal is the preliminary operation to make hulled wheats suitable to human consumption. Traditionally glumes are separated from kernels by means of stone mills, simultaneously causing kernel crushing, a loss of kernel parts and associated phytochemicals. The aim of this study was to compare bioactive compound retention of hulled wheat products obtained by traditional processing still used in Turkey and Armenia, with a more update plant located in Italy. On-plant samplings were carried out in two einkorn wheat bulgur processing plants in Turkey, and one emmer wheat processing plant, in Armenia and Italy. Whole and crushed kernels sampled at different processing stages were analysed for their phytochemical compound content. For the Italian plant, also the pearling process was considered. Whole kernels showed higher contents of lipid and phytochemical compounds than the correspondent processed fractions, with special respect for tocopherols and phytosterols. Carotenoid content was mainly affected by genotype. Pearling had a lower effect on the content of phytochemicals; however the correspondent waste fraction showed very high amounts of lipids and other compounds. All the plants showed similar retention of phytochemicals upon processing, with higher losses occurring in smaller kernel crushed fractions, mainly because of the loss of the germ.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of Cereal Science
    Article . 2016 . Peer-reviewed
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of Cereal Science
      Article . 2016 . Peer-reviewed
      License: Elsevier TDM
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Elisa Giambanelli; Federico Ferioli; L Filippo D'Antuono;

    Abstract Einkorn wheat bulgur is a traditional food deeply rooted in some areas of Turkey, since ages. The objective of this study was to evaluate the impact of simulated traditional bulgur preparation on einkorn wheat bioactive compound content. A local einkorn wheat grain sample from Turkey was boiled for 2, 3 and 4 h, then dried in a thermo-ventilated oven. Tocols, carotenoids, phytosterols and phenolics, determined as free (FPC) and bound (BPC) phenolic compounds, were analysed in hulled (spikelets) and dehulled (kernels) bulgur samples, to highlight also glumes’ contribute to their content and evolution. Kernel carotenoid and tocol content significantly decreased following bulgur preparation, to an extent of 42–58% and 15–30%, respectively. Phytosterols slightly decreased in cooked (12–19%), with respect to raw kernels. Phenolics showed different patterns, highlighting glumes’ contribute: kernel FPC increased (+87%) after 4 h of boiling, whereas no significant variations were observed for BPC. A drastic decrease of total and BPC (20.5–28.0%), was observed in spikelets following bulgur preparation. Ferulic and p-coumaric acid resulted the most abundant phenolic acids, respectively, in kernels and spikelets. Decreases in tocol, carotenoids and phytosterol contents were observed whereas an increase of kernel FPC content was calculated after cooking.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Maria Irakli; Fotis Kleisiaris; Aggeliki Mygdalia; Dimitris Katsantonis;

    Abstract Rice bran (RB), a by-product of rice milling industry has limited uses despite its nutritional value. Thus, the aim of the current study was to improve the process of RB stabilization and it was conducted in three stages a) optimization of the infrared radiation (IR) conditions in order to inactivate lipase activity b) investigation of the effect of IR treatments on γ-oryzanol, vitamin E, total phenolic contents and antioxidant activity of stabilized RB as well as on color and fatty acid composition c) stability tests of free fatty acid (FFA) content and lipophilic compounds. Results indicated that IR heating at 140 °C for 15 min is an effective method for RB stabilization without any loss of γ-oryzanol and fatty acid composition, but with a significant decrease in vitamin E content. Contrary, phenolic content and antioxidant activity of bound extracts of stabilized RB increased as the IR power increased, whereas an insignificant increase was observed on free extracts. Storage stability tests showed that γ-oryzanol of stabilized RB was relatively less stable after 6-months storage than vitamin E. In conclusion, the selection of optimum IR conditions is important to guarantee the quality RB in terms of health beneficial components and undesirable components.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of Cereal Science
    Article . 2018 . Peer-reviewed
    License: Elsevier TDM
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of Cereal Science
      Article . 2018 . Peer-reviewed
      License: Elsevier TDM
      Data sources: Crossref
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Giambanelli, Elisa; Ferioli, Federico; D'Antuono, L. Filippo;

    Abstract This study compared alkylresorcinols, fatty acids and antioxidant activity retention following hulled wheat processing by traditional and modern plants. Glume removal and kernel crushing were considered as characterising steps. Samples were collected from two traditional einkorn wheat bulgur processing plants in Turkey, one emmer wheat processing plant in Armenia and a modern two stage processing plant in Italy, also including pearling. Whole kernels showed higher alkylresorcinol contents (759–1037 mg kg−1 dm) and antioxidant activity with respect to the correspondent crushed products. Following crushing a decrease of total alkylresorcinol content was observed, with lowest amounts detected in the semolina-like fractions. Pearling did not determine a significant decrease of alkylresorcinols of the pearled output. However the waste obtained from pearling, mainly composed of bran parts, showed the highest alkylresorcinol amount (1493 mg kg−1 dm) and antioxidant activity. The waste from pearling resulted also the richest fraction of unsaturated alkylresorcinol homologues and unsaturated fatty acids. Among fatty acids, C18:2, C18:1 and C16 resulted the most abundant compounds in all fractions. All the plants showed similar performance, with higher alkylresorcinol decreases due to the loss of specific parts of kernel, such as germ and bran.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Cereal Sc...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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    Authors: Suarez-Tapia, Alfonso; Kucheryavskiy, Sergey V.; Christensen, Bent T.; Thomsen, Ingrid K.; +1 Authors

    Multi-element fingerprinting demonstrates some potential for tracing the origin of agricultural products but not for discriminating among crop cultivars and nutrient management (source, rate). With principal component analysis (PCA) and univariate statistics, we examined 19 elements in grains from two winter wheat cultivars (Hereford, Mariboss) grown with different rates of animal manure (AM) or mineral fertilisers (NPK) in a long-term field experiment and two sowing dates (early, timely).Nitrogen, Cd and Mn related to NPK, and Mo and Na to AM. Barium, Fe, and P reflected nutrient rate; these elements increased with nutrient rate regardless of source. Unmanured grains were enriched in Cu. Mariboss was characterized by higher concentrations of Sr, Ba and Sc compared to Hereford with Sr in grain as the main separator. Univariate statistics showed higher concentrations of N, P, Mg, Ba, Cu, Mo and Zn in early sown than in timely sown wheat. Compared with Hereford grains Mariboss was higher in P, Mg, Ba, Cu and Sr but lower in Mn, Mo and Zn. Thus, confounding effects of cultivar, sowing date, nutrient source and rate limits the potential of multi-element analysis in discriminating among agricultural products from different sites and cropping systems.

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Theses@asb; PURE Aar...arrow_drop_down
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of Cereal Science
    Other literature type . Article . 2017 . Peer-reviewed
    License: Elsevier TDM
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Theses@asb; PURE Aar...arrow_drop_down
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of Cereal Science
      Other literature type . Article . 2017 . Peer-reviewed
      License: Elsevier TDM
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: GIAMBANELLI, ELISA; FERIOLI, FEDERICO; D'ANTUONO, LUIGI FILIPPO;

    Abstract Glume removal is the preliminary operation to make hulled wheats suitable to human consumption. Traditionally glumes are separated from kernels by means of stone mills, simultaneously causing kernel crushing, a loss of kernel parts and associated phytochemicals. The aim of this study was to compare bioactive compound retention of hulled wheat products obtained by traditional processing still used in Turkey and Armenia, with a more update plant located in Italy. On-plant samplings were carried out in two einkorn wheat bulgur processing plants in Turkey, and one emmer wheat processing plant, in Armenia and Italy. Whole and crushed kernels sampled at different processing stages were analysed for their phytochemical compound content. For the Italian plant, also the pearling process was considered. Whole kernels showed higher contents of lipid and phytochemical compounds than the correspondent processed fractions, with special respect for tocopherols and phytosterols. Carotenoid content was mainly affected by genotype. Pearling had a lower effect on the content of phytochemicals; however the correspondent waste fraction showed very high amounts of lipids and other compounds. All the plants showed similar retention of phytochemicals upon processing, with higher losses occurring in smaller kernel crushed fractions, mainly because of the loss of the germ.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of Cereal Science
    Article . 2016 . Peer-reviewed
    License: Elsevier TDM
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Archivio istituziona...arrow_drop_down
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of Cereal Science
      Article . 2016 . Peer-reviewed
      License: Elsevier TDM
      Data sources: Crossref
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