A synoptic overview of durum wheat production in the Mediterranean region and processing following the European Union requirements

Lidon, Fernando C.; Almeida, Ana Sofia; Leitao, Ana Lú cia; Silva, Maria Manuela; Pinheiro, Nuno; Maçãs, Benvindo; Costa, Rita

doi:10.9755/ejfa.v26i8.17066

Cited by 19 publications

(15 citation statements)

References 30 publications

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“…The peculiar grain protein concentration and composition makes durum wheat suitable for several food products, such as pasta, couscous, bulgur and flatbread. These represent an important dietary component for many populations living on the shores of the Mediterranean Sea but are also niche products for European, North American and former USSR markets (Lidon et al 2014). Accordingly, durum wheat is an economically important crop for Mediterranean countries.…”

Section: Introductionmentioning

confidence: 99%

Monthly-to-seasonal predictions of durum wheat yield over the Mediterranean Basin

Ferrise¹,

Toscano²,

Pasqui³

et al. 2015

Clim. Res.

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Uncertainty in weather conditions for the forthcoming growing season influences farmers' decisions, based on their experience of the past climate, regarding the reduction of agricultural risk. Early within-season predictions of grain yield can represent a great opportunity for farmers to improve their management decisions and potentially increase yield and reduce potential risk. This study assessed 3 methods of within-season predictions of durum wheat yield at 10 sites across the Mediterranean Basin. To assess the value of within-season predictions, the model SiriusQuality2 was used to calculate wheat yields over a 9 yr period. Initially, the model was run with observed daily weather to obtain the reference yields. Then, yield predictions were calculated at a monthly time step, starting from 6 mo before harvest, by feeding the model with observed weather from the beginning of the growing season until a specific date and then with synthetic weather constructed using the 3 methods, historical, analogue or empirical, until the end of the growing season. The results showed that it is possible to predict durum wheat yield over the Mediterranean Basin with an accuracy of normalized root means squared error of < 20%, from 5 to 6 mo earlier for the historical and empirical methods and 3 mo earlier for the analogue method. Overall, the historical method performed better than the others. Nonetheless, the analogue and empirical methods provided better estimations for low-yielding and high-yielding years, thus indicating great potential to provide more accurate predictions for years that deviate from average conditions.

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Section: Introductionmentioning

confidence: 99%

Monthly-to-seasonal predictions of durum wheat yield over the Mediterranean Basin

Ferrise¹,

Toscano²,

Pasqui³

et al. 2015

Clim. Res.

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“…Ascorbic acid or ascorbate derivates have high water solubility, which allows their use in non-lipid foodstuffs. Thus, stands out the use on fresh minced meat, charcuterie and salted products, fish, shellfish and mollusk unprocessed; fruit and horticultural products unprocessed frozen or chilled, some types of bread, fresh pasta (Lidon et al, 2014;Scotter and Castle, 2004), foie gras, beer, peeled potatoes and some foods for infants and children (Commission Regulation (EU) Nº 1129/2011; Directive 95/2/EC).…”

Section: Ascorbic Acid and Derivativesmentioning

confidence: 99%

“…Citric acid is widely used as a food additive and shows no side effects (Inetianbor et al, 2015;Lidon et al, 2014). Citrates are also applied in the agrofood industry (Table 6).…”

Section: Citric Acid and Citratesmentioning

confidence: 99%

“…23) occurs L-tartaric acid (E334), besides being an antioxidant that can also act as a synergist for other antioxidants, is also an acidity regulator and a sequestrant. It can be used in most food products, including fresh pasta (Lidon et al, 2014), fruits and vegetables canned, cafeteria products, preserves, jams and jellies, gelatins, sugarless gum and food for children and babies (Commission Regulation (EU) Nº 1129/2011; Directive 95/2/EC). In moderate doses, it seems that E334 does not have side effects; however, high doses may have a laxative effect, and/or cause gastroenteritis and decreases calcium absorption in the human body (Voss, 2002).…”

Section: Tartaric Acid and Tartratesmentioning

confidence: 99%

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An Overview on Applications and Side Effects of Antioxidant Food Additives

Lidon

Silva

2016

Emir. J. Food Agric

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Antioxidant food additives are substances that can be added to foodstuff, in small amounts. The aim is to avoid oxidation of food products, thereby improving its durability. Authorized by the European Union Law there are more them fifty food additives with antioxidant technologic functions. On food products, two main oxidation processes prevail: (i) enzymatic oxidation of fruits, vegetables, and processed derivatives like juices, soft drinks, jellies and jams; (ii) oxidation and rancidity of spreadable fats and cooking fats and oils. Consequently, food technology uses soluble antioxidants in fats or in water, to prevent oxidation of various types of foodstuffs. Although some of these food additives are harmless when used in small quantities (e.g., the authorized amounts), the use of others might have risks to human health. Among side effects that can occur, stands out skin rashes and itching, urticarial and eczema, breathing difficulty, sneezing, gastrointestinal upsets, cholesterol in blood, hyperkinesis. This work is a synoptic review of food additives used as antioxidants authorized in the European Union, considering their characteristics, applications and side effects.

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“…(2n = 4× = 28 AABB genome)] is an important component of the diet of people in many regions of the world. Durum wheat is well adapted to semiarid climates and represents 5 to 8% of total wheat production [ 1 , 2 ]. Canada ranks second after the European Union in durum wheat production with an average of 4.4 million tonnes each year (International Grain Council; http://www.igc.int/en/default.aspx ).…”

Section: Introductionmentioning

confidence: 99%

High-density genetic mapping of a major QTL for resistance to multiple races of loose smut in a tetraploid wheat cross

et al. 2018

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Loose smut, caused by Ustilago tritici (Pers.) Rostr., is a systemic disease of tetraploid durum wheat (Triticum turgidum L.). Loose smut can be economically controlled by growing resistant varieties, making it important to find and deploy new sources of resistance. Blackbird, a variety of T. turgidum L. subsp. carthlicum (Nevski) A. Love & D. Love, carries a high level of resistance to loose smut. Blackbird was crossed with the loose smut susceptible durum cultivar Strongfield to produce a doubled haploid (DH) mapping population. The parents and progenies were inoculated with U. tritici races T26, T32 and T33 individually and as a mixture at Swift Current, Canada in 2011 and 2012 and loose smut incidence (LSI) was assessed. Genotyping of the DH population and parents using an Infinium iSelect 90K single nucleotide polymorphism (SNP) array identified 12,952 polymorphic SNPs. The SNPs and 426 SSRs (previously genotyped in the same population) were mapped to 16 linkage groups spanning 3008.4 cM at an average inter-marker space of 0.2 cM in a high-density genetic map. Composite interval mapping analysis revealed three significant quantitative trait loci (QTL) for loose smut resistance on chromosomes 3A, 6B and 7A. The loose smut resistance QTL on 6B (QUt.spa-6B.2) and 7A (QUt.spa-7A.2) were derived from Blackbird. Strongfield contributed the minor QTL on 3A (QUt.spa-3A.2). The resistance on 6B was a stable major QTL effective against all individual races and the mixture of the three races; it explained up to 74% of the phenotypic variation. This study is the first attempt in durum wheat to identify and map loose smut resistance QTL using a high-density genetic map. The QTL QUt.spa-6B.2 would be an effective source for breeding resistance to multiple races of the loose smut pathogen because it provides near-complete broad resistance to the predominant virulence on the Canadian prairies.

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A synoptic overview of durum wheat production in the Mediterranean region and processing following the European Union requirements

Cited by 19 publications

References 30 publications

Monthly-to-seasonal predictions of durum wheat yield over the Mediterranean Basin

Monthly-to-seasonal predictions of durum wheat yield over the Mediterranean Basin

An Overview on Applications and Side Effects of Antioxidant Food Additives

High-density genetic mapping of a major QTL for resistance to multiple races of loose smut in a tetraploid wheat cross

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