Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

Wei, Zhang; Luo, Xianli; Li, Liuyan; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng

doi:10.1155/2021/5559884

Cited by 3 publications

(2 citation statements)

References 30 publications

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“…Ozone treatments of wheat flours were conducted in a Büchner flask (2500 mL). For high-intensity ozone treatment, ozone gas was generated by a HW-ET ozone generator (Guangzhou Huanwei Environment Protection Science and Technology Co., Ltd., Jinan, China) with an ozone flow rate of 3.82 g/h [16]. For low-intensity ozone treatment, ozone gas was generated by a FL-803A ozone generator (Shenzhen Feili Electronic Appliance Technology Co., Ltd.) with an ozone flow rate of 0.61 g/h.…”

Section: Ozone Treatment Of Wheatmentioning

confidence: 99%

“…McDonough et al [6] found that exposing adults of Sitophilus oryzae to 1800 ppm ozone for 60 min can achieve 100% mortality. Wu et al [7] reported that treating wheat grains (50 g) with 16.5 mg/min ozone for 5 min inactivated 96.9% of the fungal spores. e biocidal activity of ozone is based essentially on its powerful oxidizing capacity, which arouses irreversible change to unsaturated fatty acids of cell membrane and cellular macromolecules, for example, DNA and proteins [8,9].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Zhang

Wang

et al. 2022

Journal of Food Quality

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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

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Section: Ozone Treatment Of Wheatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Zhang

Wang

et al. 2022

Journal of Food Quality

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Environmental performance of insect protein: a case of LCA results for fish feed produced in Norway

Modahl

Brekke

2022

SN Appl. Sci.

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In this article, life cycle assessments for six insect protein production cases are examined, and their life cycle inventories are systematically combined to create consistent data and results for the environmental performance of insect protein. The LCAs are on mealworms farmed in the Netherlands or France, fed on cereals or vegetable waste food and brewery side stream (four cases); and black soldier fly larvae farmed in Germany, fed on brewery side stream or brewery side stream with vegetable waste (two cases). The focus is on those insect proteins which can be utilised as fish feed with use in Norway as an example. Special attention is paid to obtain consistent system boundaries, method choices, background data, and indicators. The results show that the insect diet is crucial for all the analysed environmental indicators for insects fed a diet of high economic value vegetables. Emissions from the utilisation of insect manure for biogas, fertilisers or similar, and direct insect greenhouse gas emissions, seem to have little importance. The article further shows results compared with the greenhouse gas emissions for the most important salmon protein feed ingredients in Norway. Insect protein based on vegetables with low economic value has the potential to compete in environmental performance with existing protein sources for fish feed and can also cover 10 to 15% of the volumes of crude protein currently imported to the EU.

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Avaliação Das Substâncias Químicas Presentes No Trigo E Seus Efeitos Na Saúde Humana

Oliveira,

Magnavita,

Lisboa

et al. 2024

Rev. Foco

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Uma alternativa empregada pelos produtores do trigo para garantir produtividade e evitar ervas daninhas, é a aplicação de herbicidas dessecantes na pré-colheita, além de, adicionar branqueadores na farinha de trigo para atender a demanda da indústria de alimentos. No entanto, essa prática pode acarretar a contaminação do meio ambiente e em diversos problemas associados a saúde humana. Diante do exposto, objetivou-se com a presente revisão, fazer um levantamento, a partir de estudos científicos, sobre as substâncias químicas presente no trigo e a relação com a saúde dos seres humanos que consomem produtos feitos desta matéria-prima e alertar a população sobre os riscos de alimentos feitos à base de trigo, esse cereal tão consumido mundialmente.O presente trabalho foi realizado com base em uma revisão de literatura obtida a partir de artigos científicos nacionais e internacionais, jornais e teses. Foi observado que os herbicidas glifosato e 2,4- D podem estar associados ao desenvolvimento de doenças crônicas como o câncer e autismo, problemas gastrointestinais (doença celíaca) e processos inflamatórios, já os branqueadores Azodicarbonamida e Peróxido de Benzoila não apresentam riscos quando ingeridos através do alimento, entretanto, o PB ao ser ingerido forma um subproduto que é tóxico para o organismo humano, o Ácido Benzóico. Nesse sentido, o profissional nutricionista tem o papel fundamental de orientar os pacientes sobre os riscos no consumo dos alimentos com essas substâncias e indicar alternativas mais saudáveis e menostóxica/prejudicial.

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Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

Cited by 3 publications

References 30 publications

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Environmental performance of insect protein: a case of LCA results for fish feed produced in Norway

Avaliação Das Substâncias Químicas Presentes No Trigo E Seus Efeitos Na Saúde Humana

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