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Gluten, the dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. The past five decades have seen the rise of gluten as a commodity in its own right, through the large-scale industrial separation of wheat starch from gluten,...
Catechins are flavanols present in a variety of foods such as wine, tea, fruits and chocolate. Catechin, epicatechin and gallates of epicatechin are major catechins with dietary importance for human health. In recent years, catechins have been used as natural antioxidant in oils and fats against...
Oilseeds are rich in bioactive compounds. However, a major portion of these components is not present in the refined oils because either they are not extracted or they are lost during refining. Nowadays, new processing trends are being explored to increase the nutritional value of edible oils....
Ochratoxin A is a nephrotoxic compound which was first detected in wine in the nineties. Since then, several grape-derived products have been found to be potentially contaminated. Ochratoxin contamination of grapes takes place in the field and is caused mainly by black Aspergilli, especially A....
Mycotoxins represent one of the important classes of naturally occurring toxicants in food, posing considerable health risk. Biological decontamination of mycotoxins using microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. Among the different...
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