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TM-16-09-COP

 

 

TECNICA MOLITORIA VOL. 67

 

SEPTEMBER

CONTENTS

 

 

Recent developments in mycotoxin analysis in cereals, feeds and food

M. Pascale - V. Lippolis - A. De Girolamo - V.M.T. Lattanzio

Mycotoxins are toxic natural substances produced by several fungal species belonging mainly to Aspergillus, Penicillium and Fusarium genera that can be harmful for human and animal health. In order to ensure reliable monitoring programs aimed to a proper evaluation of the risk associated with their exposure and that maximum permitted levels in various foodstuffs are complied, the use of validated methods for their determination is strongly recommended. A brief overview of recent activities carried out at the Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), on the development and validation of analytical methods for the determination of mycotoxins in cereals and cereal-based products is presented.

 

9: 678

New functional dry and fresh pasta made of an ancient purple durum wheat variety

D.B.M. Ficco - V. De Simone A.M. - De Leonardis - V. Giovanniello - M.A. Del Nobile - L. Padalino L. Lecce - G.M. Borrelli - P. De Vita

In this study, the effects of different milling procedures and pasta processing, and of cooking, on the decrease of antioxidant components were investigated by using one purple and one conventional non-pigmented durum wheat genotypes. Stone milling process preserved more total fibre and antioxidant compounds compared to rollermilling. The drying process significantly reduced the content of anthocyanins and carotenoids with respect to the pasteurisation process involved in fresh pasta production. The sensory properties and glycemic index were evaluated in the experimental pasta and compared to commercial ones. Pasta from the purple genotype did not significantly differ from other pasta samples with regard to sensorial properties, while its glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds.

 

9: 688

DEPARTMENTS

 

 

CEREALS &OILSEEDS

 

9: 701

MILL & RICE

 

9: 704

FEEDS

 

9: 707

PASTA

 

9: 713

PASTA INDUSTRIES

 

9: 716

EQUIPMENT

 

9: 723

LABELLING & PACKAGING

 

9: 728

LAW

 

9: 734

SUPPLIER NEWS

 

9: 738

DIARY

 

9: 741

BOOKS

 

9: 746

COMPANY ADDRESSES

 

9: 749

ADVERTISER INDEX

9: 750

 

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