Researching the special and infraspecial structure in causative agent populations of the most dangerous diseases root rots of cereals in various regions of the Russjan Federation has been carried ...out. The defeat of cereals root rots old in Russia causes in the a complex patogenic. More often meet Fusarium culmorum (W.G.Sm.) Sacc., F. oxysporum (Schlecht.) Snyd.et Hans., F. heterosporum Nees., F. sporotrichiella nom.nov. Bilai F. gibbosum App.et Wr.emend Bilai., F. avenaceum (Fr.) Sacc. and Bipolaris sorokiniana (Sacc.) Shoem., Alternaria spp.
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including ...cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial ...for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.
The contamination of food products by mycotoxin particularly trichothecenes is a serious health concern. While several studies investigated the concentration and prevalence of trichothecenes in ...cereal-based products, a comprehensive meta-analysis is not available.
The concentration and prevalence of trichothecenes (TCNs) such as deoxynivalenol (DON), nivalenol (NIV), 3-acetyldeoxynivalen, 15-acetyldeoxynivalen, toxins T-2 and HT-2, neosolaniol (NEO), fusarenon-X and 4,15-diacetoxyscirpe in cereal-based food products among databases including Scopus, Web of Science, PubMed and Embase was investigated between 1 January of 1983 and 1 February of 2019 by the aid of a systematic review and meta-analysis prevalence. Among 950 explored articles in the identification stage, 57 articles with 372 samples were included in the current meta-analysis.
Among all studied TCNs, the concentration of DON in cereal-based products were higher than others, exceptionally in bread samples which fusurenon x was the dominant TCNs. Also, the highest TCNs prevalence was correlated with DON, except for baby and infant foods which had predominantly T-2. The overall rank order based on the concentration and prevalence of TCNs were breakfast cereals > noddle > bread > wheat foods > pasta > infant foods > barley prevalence and prevalence barley > wheat foods > infant foods > pasta > bread > breakfast cereals > noddle, respectively. The outcomes of the present meta-analysis highlighted the demand for further improvements in controlling of TCNs among cereal-based products, besides approaching mitigation techniques in order to reduce the dietary exposure to TCNs via the consumption of cereal-based foods.
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•Fifty seven articles with 372 samples were included in our study.•DON concentrations in cereal-based products were higher than other TCNs.•The order of cereal-based food was breakfast cereals > noddle > bread > wheat foods > pasta > baby and infant foods > barley.•The greatest TCNs incidence was observed for DON.
Summary
Millets are sustainable drought‐resistant crops capable of surviving a wide range of climatic conditions. They are small‐seeded grains rich in proteins, minerals and bioactive compounds ...inducing several health benefits and provide protection against chronic and degenerative modern lifestyle disorders. Hypoglycaemic profile and bioactive composition are the key elements for the popularity of millets as functional ingredients for the development of novel food products of commercial importance. Despite numerous health benefits and agro‐economic potential, millets have lost their popularity due to coarse nature and are underutilised in developed countries. Food scientists and nutritionists are characterising and valorising millets to enhance their use for food applications. The present article reviews research investigations about nutritional composition (macro‐ and micro‐nutrients), biologically active components (phenolic acid, flavonoids, phytosterols and related antioxidant potential) and techno‐functionality of millets. Pharmacological impact and their utilisation in value‐added products have also been included.
Millets: Functionality, Bioactivity and Health Benefits.
Reliable tables of glycemic indexes (GIs) and glycemic loads (GLs) are critical to research examining the relationship between glycemic qualities of carbohydrate in foods, diets, and health. In the ...12 years since the last edition of the tables, a large amount of new data has become available.
To systematically review and tabulate published and unpublished sources of reliable GI values, including an assessment of the reliability of the data.
This edition of the tables lists over 4000 items, a 61% increase in the number of entries compared to the 2008 edition. The data have been separated into 2 lists. The first represents more precise values derived using the methodology recommended by the International Standards Organization (∼2100 items). The second list contains values determined using less robust methods, including using limited numbers of healthy subjects or with a large SEM (∼1900 food items).
Dairy products, legumes, pasta, and fruits were usually low-GI foods (≤55 on the 100-point glucose scale) and had consistent values around the world. Cereals and cereal products, however, including whole-grain or whole-meal versions, showed wide variation in GI values, presumably arising from variations in manufacturing methods. Breads, breakfast cereals, rice, savory snack products, and regional foods were available in high-, medium-, and low-GI versions. Most varieties of potato were high-GI foods, but specific low-GI varieties have now been identified.
The availability of new data on the GIs of foods will facilitate wider research and application of the twin concepts of GI and GL. Although the 2021 edition of the tables improves the quality and quantity of GI data available for research and clinical practice, GI testing of regional foods remains a priority. This systematic review was registered in PROSPERO as #171204.
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