Throughout history, wheat‐based foods have been considered among the safest of all foods
produced for human consumption. In part, this claim reflects both the low risk profile of low …

The number of food safety issues linked to wheat milled products have increased in the past
decade. These incidents were mainly caused by the contamination of wheat-based products …

Salmonella and enterohemorrhagic Escherichia coli (EHEC) are of serious concern in wheat
flour and its related products but little is known on their survival and thermal death kinetics …

Wheat flour has been associated with outbreaks of enterohemorrhagic Escherichia coli
(EHEC), but little is known on EHEC's survival during storage and thermal processing. The …

Maize meal flour and wheat flour are the most widely consumed cereals in Lesotho. The
present study was undertaken to investigate the physicochemical and microbiological …

Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble
fibre and phenolic compounds. The aim of this work was to study the particle size …

Complementary foods based on habitual cereals such as maize have been linked with the
promotion of undernutrition in young children. Blending the starchy‐rich maize with …

Sprouting of grains improves their nutritional value and functionality, but information on the
appropriate sprouting time required to obtain an optimum quality of mungbean flour is …

The influence of elicitation, time, and temperature of germination on the biological activity of
wheat sprouts was studied. The total phenolics content (TPC), antioxidant activity (AA), and …

The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours
show the need for incorporating antimicrobial interventions in wheat milling. The objectives …