The Experts below are selected from a list of 372 Experts worldwide ranked by ideXlab platform

Habell-pallan Michelle - One of the best experts on this subject based on the ideXlab platform.

Raussert Wilfried - One of the best experts on this subject based on the ideXlab platform.

George E Inglett - One of the best experts on this subject based on the ideXlab platform.

  • effect of incorporation of distillers dried grain with solubles ddgs on quality of Cornbread
    Lwt - Food Science and Technology, 2011
    Co-Authors: Sean X Liu, Mukti Singh, George E Inglett
    Abstract:

    Abstract Recent increase in bio-fuel production, particularly the dry-grind corn-to-ethanol process, creates a sizable stockpile of its co-product in the form of Distillers’ Dried Grain with Solubles (DDGS), which is made by blending distillers’ wet grains (DWG) and syrup and drying the mix. The DDGS contains higher percentages of protein, fiber, lipid contents than those in corn. We evaluated Cornbreads, which were formulated incorporating 0, 5, 10, 15, 20, 25, and 30 g/100 g corn DDGS into corn flour, for moisture, odor, texture, water activity, batter rheology, and appearance. Moisture level in Cornbreads was found to be virtually unchanged. DDGS in Cornbread formulations generally induce darker appearance. The textures of Cornbreads containing various amounts of DDGS are mostly comparable to the Cornbread without any DDGS; the 20–25 g/100 g DDGS supplementation to corn flour seemed to be the highest limits for this application. However, the Cornbread with 30 g/100 g DDGS incorporated shows signs of decline of textural quality and batter elasticity.

D. G. Simon - One of the best experts on this subject based on the ideXlab platform.

  • A preliminary study of dietary aluminium intake and risk of Alzheimer's disease.
    Age and ageing, 1999
    Co-Authors: M. A. M. Rogers, D. G. Simon
    Abstract:

    Background: epidemiological studies of Alzheimer’s disease and aluminium intake have focused on aluminium in drinking water. There have been no studies investigating the relation between the disease and the consumption of foods containing large amounts of aluminium additives. Objectives: to conduct a pilot study to determine whether dietary intake of aluminium additives differs in individuals with and without Alzheimer’s disease. Design: matched case‐control study. Controls were matched to cases on age, gender and date of admission to the centre. Syracuse, New York, USA. Subjects: 46 participants comprising 23 matched sets. Methods: residents of the Loretto Geriatric Center with and without newly-diagnosed Alzheimer’s disease were selected. Next-of-kin were asked to complete information on the resident’s medical history, lifestyle behaviour and dietary intake before admission to the centre. An expanded form of the Health Habits and History Questionnaire was used to determine dietary intake. Consumption of foods containing elevated levels of aluminium additives was compared between cases and controls. Results: the crude odds ratio for daily intake of foods containing high levels of aluminium was 2.0 and, when adjusted for covariates, was 8.6 (P = 0.19). Intake of pancakes, waffles, biscuits, muffins, Cornbread and/or corn tortillas differed significantly (P = 0.025) between cases and controls. Adjusted odds ratios were also elevated for grain product desserts, American cheese, chocolate pudding or beverages, salt and chewing gum. However, the odds ratio was not elevated for tea consumption. Conclusion: past consumption of foods containing large amounts of aluminium additives differed between people with Alzheimer’s disease and controls, suggesting that dietary intake of aluminium may affect the risk of developing this disease. Larger studies are warranted to corroborate or refute these preliminary findings.

Lorraine L. Niba - One of the best experts on this subject based on the ideXlab platform.

  • Effect of storage period and temperature on resistant starch and β-glucan content in Cornbread
    Food Chemistry, 2003
    Co-Authors: Lorraine L. Niba
    Abstract:

    Abstract The objective of this study was to assess resistant starch development and β-glucan availability, as influenced by storage time and temperature. Cornbread was baked and freeze dried at −20 °C either whole or with the crust removed (crumb). Samples were stored in airtight containers at either 20 °C, 4 °C or −20 °C, for 2, 4 or 7 days, and analysed for resistant starch, β-glucans and starch damage. Resistant starch content in whole Cornbread was 3.07 g/100 g [dry weight basis (dwb)] and 2.59 g/100 g (dwb) in the crumb. These levels increased with up to 4 days of storage, particularly at 4 °C. There was a decrease in resistant starch levels after 7 days of storage, with lowest levels at −20 °C. β-Glucan levels increased with storage. Starch damage percentage decreased with storage up to 4 days. These changes may be due to structural modification of components during storage.