Bottlenecks in commercialisation and future prospects of PGPR
During the entire developmental phase of plants, there exists an alliance among the soil,
plant and microorganisms. This association is developed when the microbial community in …
plant and microorganisms. This association is developed when the microbial community in …
Nutritional advantages of oats and opportunities for its processing as value added foods-a review
Oats (Avena sativa L.) have received considerable attention for their high content of dietary
fibres, phytochemicals and nutritional value. It is believed that consumption of oats …
fibres, phytochemicals and nutritional value. It is believed that consumption of oats …
Understanding whole‐wheat flour and its effect in breads: A review
Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …
promoted for health benefits and reduced risk for disease and mortality, consumer …
Alimentary risk of mycotoxins for humans and animals
Mycotoxins can be found in many foods consumed by humans and animals. These
substances are secondary metabolites of some fungi species and are resistant to …
substances are secondary metabolites of some fungi species and are resistant to …
Microbial ecology and process technology of sourdough fermentation
From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
Integrated management of the risks of stored grain spoilage by seedborne fungi and contamination by storage mould mycotoxins–An update
F Fleurat-Lessard - Journal of Stored Products Research, 2017 - Elsevier
Fungal spoilage of stored grains may occur when activity of water (aw) in cereal grain
exceeds a critical limit enabling mould growth. Because it is not feasible to maintain all parts …
exceeds a critical limit enabling mould growth. Because it is not feasible to maintain all parts …
[HTML][HTML] Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview
The contamination of food commodities in various conditions along the production chain is
the point of concern, especially among recent years. While different conventional methods …
the point of concern, especially among recent years. While different conventional methods …
Wheat bran layers: Composition, structure, fractionation, and potential uses in foods
Z Chen, AL Mense, LR Brewer… - Critical reviews in food …, 2024 - Taylor & Francis
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the
animal feed industry, but has attracted attention as a food ingredient owing to its high dietary …
animal feed industry, but has attracted attention as a food ingredient owing to its high dietary …
Improving microbiological safety and quality characteristics of wheat and barley by high voltage atmospheric cold plasma closed processing
Contamination of cereal grains as a key global food resource with insects or microorganisms
is a persistent concern for the grain industry due to irreversible damage to quality and safety …
is a persistent concern for the grain industry due to irreversible damage to quality and safety …
Dry processes to develop wheat fractions and products with enhanced nutritional quality
Numerous epidemiological studies have investigated the potential health benefits of
consuming more wholegrain foods. However, in Europe, most wheat-based food products …
consuming more wholegrain foods. However, in Europe, most wheat-based food products …