Durum Wheat Products—Recent Advances

Sissons, Mike

doi:10.3390/foods11223660

Cited by 3 publications

(2 citation statements)

References 15 publications

(15 reference statements)

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“…Barley is double baked into hard crunchy bread called rusks , or paximadia , generally softened up with dressings (including cheeses) and dips, or as the base of Dakos (tomatoes, feta cheese, oregano, and extra-virgin olive oil) [ 74 ]. Bulgur and couscous (Durum wheat semolina ) are used in Eastern Mediterranean countries as main cereals in salads (i.e., the Turkish kisir ) with vegetables and sauces [ 75 , 76 ]. In Italy, cereals are mainly consumed as bread and pasta of various shapes and compositions or risotto (rice per se with a variety of sauces and preparations); in Northern Italy, whole grain corn flour can be used to cook polenta , a creamy versatile preparation that can be baked, boiled, or fried into a harder cake [ 77 ].…”

Section: The Mediterranean Diet In Science: the Main Features In Mode...mentioning

confidence: 99%

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

Godos,

Scazzina,

Paternò Castello

et al. 2024

J Transl Med

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Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a “Planeterranean” diet.

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Section: The Mediterranean Diet In Science: the Main Features In Mode...mentioning

confidence: 99%

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

Godos,

Scazzina,

Paternò Castello

et al. 2024

J Transl Med

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“…Among arable land crops, durum wheat (Triticum durum Desf.) represents an important food crop in Southern Europe and Mediterranean basin countries with a production of ~20 Mt, representing the main production area of this species [6,7]. Durum wheat and the AgriEngineering 2023, 5 2033 product derived from its milling, called semolina, is the basic raw material for preparing typical foods of the area, such as pasta, traditional bread, couscous and burghul.…”

Section: Introductionmentioning

confidence: 99%

Multispectral Vegetation Indices and Machine Learning Approaches for Durum Wheat (Triticum durum Desf.) Yield Prediction across Different Varieties

Badagliacca,

Messina,

Praticò

et al. 2023

AgriEngineering

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Durum wheat (Triticum durum Desf.) is one of the most widely cultivated cereal species in the Mediterranean basin, supporting pasta, bread and other typical food productions. Considering its importance for the nutrition of a large population and production of high economic value, its supply is of strategic significance. Therefore, an early and accurate crop yield estimation may be fundamental to planning the purchase, storage, and sale of this commodity on a large scale. Multispectral (MS) remote sensing (RS) of crops using unpiloted aerial vehicles (UAVs) is a powerful tool to assess crop status and productivity with a high spatial–temporal resolution and accuracy level. The object of this study was to monitor the behaviour of thirty different durum wheat varieties commonly cultivated in Italy, taking into account their spectral response to different vegetation indices (VIs) and assessing the reliability of this information to estimate their yields by Pearson’s correlation and different machine learning (ML) approaches. VIs allowed us to separate the tested wheat varieties into different groups, especially when surveyed in April. Pearson’s correlations between VIs and grain yield were good (R2 > 0.7) for a third of the varieties tested; the VIs that best correlated with grain yield were CVI, GNDVI, MTVI, MTVI2, NDRE, and SR RE. Implementing ML approaches with VIs data highlighted higher performance than Pearson’s correlations, with the best results observed by random forest (RF) and support vector machine (SVM) models.

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Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?

Tagliasco,

Boukid,

Renzetti

et al. 2024

Journal of Functional Foods

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Durum Wheat Products—Recent Advances

Abstract: Durum wheat is widely used in various products, including long and short dried pasta, fresh and sheeted pasta, couscous, bulgur and baked bread [...]

Cited by 3 publications

References 15 publications

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

Multispectral Vegetation Indices and Machine Learning Approaches for Durum Wheat (Triticum durum Desf.) Yield Prediction across Different Varieties

Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?

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