Cereal production data

C. P. Sanchez-Castillo, P. J. S. Dewey, M. D. M. Solano de Lourdes, W. P. T. James, The mineral and trace element content of Mexican cereals, cereals products, pulses and snacks preliminary data. J. Food Comp. Anal., 10 (1997), 312-333. 

Schematic diagram of the dependence of crispness on water activity (data of many authors). A sudden loss of crispness occurs in low-moisture cereal products within a relatively narrow range of moisture contents (critical fl ).

Herein, P.K. Unpublished data. "A Review of Fhmigant Residues on Grain and Cereal Products as Hazards to Domestic Livestock." Agricultural Experiment Station, University of Minnesota, St. 

The maximum levels for T-2 and HT-2 are still under consideration. An indicative level for the sum of T2 and HT-2 was set in 2013 (Commission Recommendation 2013/165/ EU, European Commission, 2013). It is 200 gg/kg for barley (including malting barley) and 50 gg/kg for processed cereals. According to this recommendation, member states should also collect more data on the occurrence of T-2 and HT-2 in cereal and cereal products. Furthermore, more information is needed on year-to-year variation, the effects of food processing and agronomic factors on the presence of these toxins. It is also encouraged that samples be simultaneously analysed for the presence of T-2 and HT-2 and other Fusarium toxins, since they often co-occur in the samples. 

The total amount of calcium in the body is about 1500 g. Because of the large amounts of calcium all over the body, it is one of the most important minerals. It is abundant in the skeleton and in some body tissues. Calcium is an essential nutrient because it is involved in the structure of the muscular system and controls essential processes like muscle contraction (locomotor system, heartbeat) blood clotting, activity of brain cells and cell growth. Calcium deficiency causes serious disorders. The desirable calcium intake (g/day) is stipulated as birth to 6 months (0.4), 6 to 12 months (0.6), 1 to 5 years (0.8), 6 to 10 years (0.8-1.2), 11 to 24 years and pregnant women (1.2 to 1.5), 25 to 65 years (1.0) and above 65 years (1.5). The main source of calcium is milk and milk products, followed at a considerable distance by fruit and vegetables, cereal products, meat, fish and eggs. Table 7.2 provides data on the calcium content of some foods. An adequate supply of vitamin D is required for the absorption of calcium. 

Fig. C-37. Contributions of the, major cereal crops to world on production. Data from FAO Production Yearbook 1990, FAO/UN, Rome, Italy, Vol. 44)...

Source Sanchez-Castillo CP, Dewey PJS, Reid MD, Solano ML, and James WPT (1997) The mineral and trace element content of Mexican cereals, cereal products, pulses and snacks preliminary data. Journal of Food Composition and Analysis. 10 312-333. S chez-Castillo CP, Dewey PJS, Aguirre A, Lara JJ, Vaca R, Leon de la Barra P, Ortiz M, Escamilla I, and James WPT (1998) The mineral content of Mexican fruits and vegetables. Journal of Food Composition and Analysis. 11 340-356. 

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