Article
Chemistry, Applied
Qingxiao Ma, Yan Teng, Chun Li, Ling Jiang
Summary: In this study, back propagation neural network and wavelength selection method were applied to achieve high prediction accuracy in the analysis of multi-component mixtures with ultra-low concentration. The results showed optimal performance and promoted the application of terahertz spectroscopy in actual production.
Article
Food Science & Technology
Guy Della Valle, Maude Dufour, Florence Hugon, Hubert Chiron, Luc Saulnier, Kamal Kansou
Summary: This paper reviews common methods for assessing the rheological properties of dough and discusses the relationship between these properties and dough behavior during mixing. The paper also suggests a tentative interpretation of these relationships based on changes in dough structure. Additionally, simple models consistent with the physical understanding of dough behavior are presented as tools for interpreting experimental data and predicting product properties.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Minghui Yue, Shanshan Zhang, Jing Zhang, Sihua Wang, Xiaowei Yu, Hongjun Li, Xiang Yin, Chengye Ma
Summary: Potato-wheat flour mixture (PWFM) is significant for developing potato staple food products. This study investigated the feasibility of predicting potato flour content in PWFM using hyperspectral imaging (HSI) technology combined with chemometrics. Seven pretreatment algorithms were performed to process the raw spectral data, and the standard normalised variables (SNV) established a partial least square regression (PLSR) model with the highest predictive accuracy (Rp2$$ {R}_{\mathrm{p}}<^>2 $$ = 0.9729). Characteristic wavelengths were extracted using three algorithms to reduce model complexity. Ultimately, the optimal model was SNV-competitive adaptive reweighted sampling (CARS)-PLSR with Rp2$$ {R}_{\mathrm{p}}<^>2 $$ = 0.9853. These results demonstrate the feasibility of using HSI for non-destructive determination of potato flour content in PWFM.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ionica Cotovanu, Costel Mironeasa, Silvia Mironeasa
Summary: This study examined the impact of substituting wheat flour with different doses of buckwheat flour, based on particle sizes, on composite flour properties, dough rheology, and bread quality. The addition of buckwheat flour at specific doses provided optimal rheological properties in the dough. The composite flour with medium particle size had the highest nutritional value and sensory preference. The results of this research provide important insights for the future development of wheat-buckwheat bread applications.
Article
Food Science & Technology
Zhiqian Ding, Meirou Lin, Xuelin Song, Hua Wu, Junsong Xiao
Summary: Pesticide residues in grain products are a significant issue for human health, and quantitative modeling helps predict the levels of pesticide residues during storage. This study investigated the degradation of five pesticides in wheat and flour under different temperature and humidity conditions, and established quantitative models for prediction purposes.
Article
Food Science & Technology
Ionica Cotovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Summary: This research evaluates the baking characteristics and nutritional properties of bread made with different particle sizes of amaranth flour mixed with wheat flour. The findings show that the optimal composite flour improves the physical, textural, and nutritional qualities of the bread. The sensory evaluation also reveals that bread with medium particle size has higher acceptability and increased nutritional content.
Article
Chemistry, Applied
Patricia Calvo Magroa, Isaac Maestro-Gaitan, Maria Reguera Blazquez, Javier Matias Prieto, Francisco Manuel Sanchez Iniguez, Veronica Cruz Sobrado, Maria Jose Rodriguez Gomez
Summary: This study evaluated the nutritional composition of snacks made from quinoa or amaranth flours combined with red pepper, carrot, or zucchini, and compared them with snacks made from wheat flour. The results showed that the quinoa or amaranth snacks had higher protein content and lower saturated fatty acid content.
Article
Chemistry, Analytical
Desalegn Ketema Gebremeskel, A. K. Chaubey
Summary: This study determined the natural radioactivity levels of Ra-226, Th-232, and K-40 in wheat flour samples and found that the risk of harm to human health from consuming wheat flour is negligible.
JOURNAL OF RADIOANALYTICAL AND NUCLEAR CHEMISTRY
(2022)
Article
Food Science & Technology
Yoko Tsurunaga, Shiori Arima, Sae Kumagai, Eishin Morita
Summary: The study aimed to investigate the effect of tannins from chestnut inner skin and young persimmon fruit on the reduction of wheat allergens, antioxidant properties, and quality of cookies. Results showed significantly lower wheat allergen content in cookies substituted with chestnut inner skin or young persimmon fruit powders compared to control cookies, with a stronger effect observed in chestnut-substituted cookies. The tannin content and antioxidant properties of the substituted cookies were also higher than those of control cookies. Evaluation of cookie quality indicators showed a slight decrease in specific volume and spread factor in the substituted cookies. However, the breaking stress and total energy values were not affected by chestnut substitution, while 10% young persimmon fruit substitution increased these values. Color was also affected by the addition of chestnut inner skin and young persimmon fruit.
Article
Food Science & Technology
Xiushi Yang, Bao Xing, Yuqing Guo, Siyu Wang, Huimin Guo, Peiyou Qin, Chunsheng Hou, Guixing Ren
Summary: In this study, a HS-GC-IMS method was used to authenticate laboratory-made quinoa flour adulteration with wheat and rice flours. Through the analysis of volatile compounds, pure and adulterated quinoa flours with different proportions could be easily distinguished, and specific volatile compounds were proposed as markers for authentication. The HS-GC-IMS method was confirmed to be an effective method for adulteration detection.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Analytical
Fei-Li Li, Jun Xie, Song Wang, Yang Wang, Chang-Hua Xu
Summary: A new methodology combining MM-IR and 2T-2DCOS has been developed for qualitative and quantitative determination of DON in wheat flour. The method successfully classified wheat flour samples with different concentrations of DON using PCA and SVM, demonstrating high accuracy rates.
Article
Chemistry, Analytical
Geonwoo Kim, Hoonsoo Lee, Insuck Baek, Byoung-Kwan Cho, Moon S. Kim
Summary: A SWIR HSI system and optimized model were developed for rapid detection of BPO particles in wheat flour, showing high potential in discriminating BPO particles efficiently and allowing for quantitative evaluation.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Food Science & Technology
Xiaoning Li, Liping Wang, Ping Jiang, Yingdan Zhu, Weiqing Zhang, Ren Li, Bin Tan
Summary: The aim of this study was to investigate the effects of different levels of wheat bran dietary fibre (WBDF) and raw wheat bran (RWB) on the properties of flour and dough. WBDF was found to better inhibit starch retrogradation and improve dough characteristics compared to RWB. WBDF enhanced water absorption, development time, stability time, and mechanical resistance, while RWB had negative effects on these properties. WBDF also improved the viscoelasticity and strength of dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Wenfei Tian, Gengjun Chen, Guorong Zhang, Donghai Wang, Michael Tilley, Yonghui Li
Summary: Near-infrared spectroscopy can effectively predict the total phenolic content in whole wheat flour, avoiding the high cost and complexity of traditional methods, which is practical for wheat breeders.
Article
Chemistry, Applied
John C. Cancilla, Sandra Pradana-Lopez, Ana M. Perez-Calabuig, Sandra Lopez-Ortega, Carlos Rodrigo, Jose S. Torrecilla
Summary: This paper proposes the use of intelligent algorithms based on a residual neural network to process thermographic images and detect traces of wheat flour in chickpea flour. With high accuracy, the optimized intelligent algorithm can classify the thermographic images into different classes according to the concentration of wheat flour, enabling the development of a simple and cost-effective prototype to protect brands and consumers.
Article
Integrative & Complementary Medicine
Lucietta Betti, Grazia Trebbi, Maria Olga Kokornaczyk, Daniele Nani, Maurizio Peruzzi, Giovanni Dinelli, Paolo Bellavite, Maurizio Brizzi
Article
Food Science & Technology
Patrizia Alvisi, Luigia De Fazio, Maria Chiara Valerii, Elena Cavazza, Angela Salerno, Doriana Lacorte, Giovanni Dinelli, Enzo Spisni
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2017)
Article
Agriculture, Multidisciplinary
A. Di Loreto, R. Di Silvestro, G. Dinelli, V. Bregola, V. Stenico, R. E. Sferrazza, I. Marotti, R. Quinn, S. Bosi
JOURNAL OF AGRICULTURAL SCIENCE
(2017)
Article
Soil Science
L. Vittori Antisari, S. Carbone, S. Bosi, A. Gatti, G. Dinelli
APPLIED SOIL ECOLOGY
(2018)
Article
Biochemical Research Methods
Alessandro Di Loreto, Sara Bosi, Lidia Montero, Valeria Bregola, Ilaria Marotti, Rocco Enrico Sferrazza, Giovanni Dinelli, Miguel Herrero, Alejandro Cifuentes
Article
Environmental Sciences
Simona Panzacchi, Daniele Mandrioli, Fabiana Manservisi, Luciano Bua, Laura Falcioni, Marcella Spinaci, Giovanna Galeati, Giovanni Dinelli, Rossella Miglio, Alberto Mantovani, Stefano Lorenzetti, Jianzhong Hu, Jia Chen, Melissa J. Perry, Philip J. Landrigan, Fiorella Belpoggi
ENVIRONMENTAL HEALTH
(2018)
Article
Biochemical Research Methods
Roberto Gotti, Elisa Amadesi, Jessica Fiori, Sara Bosi, Valeria Bregola, Ilaria Marotti, Giovanni Dinelli
JOURNAL OF CHROMATOGRAPHY A
(2018)
Article
Food Science & Technology
Sara Bosi, Jessica Fiori, Giovanni Dinelli, Neil Rigby, Emanuela Leoncini, Cecilia Prata, Valeria Bregola, Ilaria Marotti, Roberto Gotti, Marina Naldi, Luca Massaccesi, Marco Malaguti, Paul Kroon, Silvana Hrelia
JOURNAL OF FOOD SCIENCE
(2018)
Article
Food Science & Technology
Danielle Taneyo Saa, Raffaella Di Silvestro, Lorenzo Nissen, Giovanni Dinelli, Andrea Gianotti
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Nutrition & Dietetics
Francesca Gaggia, Loredana Baffoni, Michele Galiano, Dennis Sandris Nielsen, Rasmus Riemer Jakobsen, Josue Leonardo Castro-Mejia, Sara Bosi, Francesca Truzzi, Federica Musumeci, Giovanni Dinelli, Diana Di Gioia
Article
Nutrition & Dietetics
Arrigo F. G. Cicero, Federica Fogacci, Maddalena Veronesi, Elisa Grandi, Giovanni Dinelli, Silvana Hrelia, Claudio Borghi
Article
Agriculture, Multidisciplinary
Francesca Truzzi, Giovanni Dinelli, Enzo Spisni, Emanuela Simonetti, Grazia Trebbi, Sara Bosi, Ilaria Marotti
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Food Science & Technology
Emanuela Simonetti, Sara Bosi, Lorenzo Negri, Loredana Baffoni, Alberto Masoni, Ilaria Marotti, Stefano Benedettelli, Giovanni Dinelli
Summary: This study used gene sequencing and analysis to discover that wheat genotypes can be differentiated based on their ploidy level, but not on whether they are ancient or recently developed. Additionally, the analysis of genetic sequence differences can distinguish between hulled and naked wheat genotypes. These genetic sequence differences can serve as a basis for further research on wheat sensitivity.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Plant Sciences
Emanuela Simonetti, Sara Bosi, Lorenzo Negri, Giovanni Dinelli
Summary: Wheat amylase-trypsin inhibitors (ATIs) play an important role in human health, being associated with allergies, celiac disease, and non-celiac wheat sensitivity. It has been found that the activities of ATIs are significantly influenced by wheat genotypes and growing conditions, with a negative correlation with protein content.
Article
Biotechnology & Applied Microbiology
Erwin Strahsburger, Ana Maria Lopez de lacey, Ilaria Marotti, Diana DiGioia, Bruno Biavati, Giovanni Dinelli
ELECTRONIC JOURNAL OF BIOTECHNOLOGY
(2017)