In cereal products

Chloropropanols and their esters in cereal products Silica 17... 

Various types of apparatus have been used for steam distillation. Figure 8.2(A) shows a steam distillation assembly used for the Isolation of halogenated fumigants in cereal products [35]. The aqueous homogenate of the sample is placed in ... 

Frisvad J C, Filtenborg O, Lund F and Thrane U (1992), New selective media for the detection of toxigenic fungi in cereal products, meat and cheese , in Samson R A, Hocking A D, Pitt J I and King A D Modem Methods in Food Mycology, Elsevier Science Publishers, Amsterdam, 275-285. 

Page BD, Newsome WH, MacDonald SB. 1987. Determination of several halogenated fumigants in cereal products by steam distillation and capillary gas chromatography with electron capture detection. J Assoc Off Anal Chem 70 446-450. 

Near infra-red reflectance spectroscopy was first used by Norris and Hart [54] for the determination of moisture, oil and fat in cereal products. A number of instrument companies, notably Technicon, have developed commercial instruments. The instrument replaces a series of chemical procedures by a signal measurement in each of six infra-red regions and reference to a suitable computer calibration. Such an approach offers... 

McCleary, B.V., Gibson, T.S., Solah, V., and Mug-ford, D.C. 1994. Total starch measurement in cereal products Interlaboratory evaluation of a rapid enzymic test procedure. Cereal Chem. 71 501-505. 

M A Schneiderman, AK Sharma, DC Locke. Determination of vitamin A palmitate in cereal products using supercritical fluid extraction and liquid chromatography with electrochemical detection. J Chromat A 765 215-220, 1997. 

DB Dennison, JR Kirk. Quantitative analysis of vitamin A in cereal products by high-speed liquid chromatography. J Food Sci 42 1376-1379, 1977. 

V Piironen, E-L Syvaoja, P Varo, K Salminen, P Koivistoinen. Tocopherols and tocotrienols in cereal products from Finland. Cereal Chem 63 78-81, 1986. 

WA Widicus, JR Kirk. High performance liquid chromatographic determination of vitamins A and E in cereal products. J Assoc Off Anal Chem 62 637-641,1979. 

A recommendation has recently been made regarding the maximum level of deoxynivalenol in cereal products. 

Fig. 24.2. Growth of cereal yield and area in cereal production in South Asia and Sub-Saharan Africa between 1961 and 2001 (1961 = 100 for yield and area).

T. Galliard, J. Allen and R. Hamilton, eds. in Rancidity in Cereal Products, Elsevier Applied Science, New York, 1989. 

Piironen, V., Syvaoja, E.-L., Varo, P., Salminen, K., and Koivistoinen, P. 1986. Tocopherols and Tocotrienols in Cereal Products from Finland. Cereal Chem. 63 78-81. 

Potter and Shellenberger (1952) developed a spectrophotometric method for detecting insect material (insect phenols) in cereal products. In this method, dihydroxy phenols or 3,4-dihydroxyphenylacetic acid present in insect cuticle is detected by its reaction with 2,6-dichloroquinone-chlorimid, forming a phenol-indophenol dye, which is measured in a spectrophotometer at 580 nm. Because the method is elaborate and time consuming, it has not been pursued. 

Pachla, L.A. and Kissinger, P.T. 1977. Monitoring insect infestation in cereal products—determination of traces of uric acid by high-pressure liquid chromatography. Anal. Chim. Acta 88, 385-387. 

Chen, Y., et al., Alkylresorcinols as markers of whole grain wheat and rye in cereal products. J. Agric. Food Chem. 52, 8242, 2004. 

The basic chemistry of enzyme catalyzed oxidation of food lipids such as in cereal products, or in many fruits, and vegetables is the same as for autoxidation, but the enzyme lipoxygenase (LPX) is very specific for the substrate and for the method of oxidation." Lipoxygenases are globulins with molecular weights ranging from 0.6-1 x 10 Da, containing one iron atom per molecule at the active site. 

Galliard, T. Rancidity in cereal products, in Rancidity in Foods, pp. 109-130 (1983) (edited by J.C. Allen and R.J. Hamilton), Applied Science Publ., London. 

ICC, 1990. Chemical determination of thiamine in cereal products. Standard Methods of the International Association of Cereal Science and Technology No. 117. Verlag Moritz Schafer, Detmold. 

This chapter provides a comprehensive list of published studies on the use of NIR spectroscopy for the assessment of nutritional quality and certain other attributes in cereal products (i.e., from the first work in 1979 to the present) and emphasizes the importance of several aspects of the technology with regard to accuracy. Most cereal... 

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