bulgur cereal
 
Notes:
None found
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Category: food starch
 
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
ADM
BULGUR
Flavor: characteristic
Healthy substitute for grits, rice, hot cereals, pilaf
ADM
SOY FORTIFIED BULGUR
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: food starch
Recommendation for bulgur cereal usage levels up to:
 not for fragrance use.
 
Recommendation for bulgur cereal flavor usage levels up to:
 not for flavor use.
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Safety References:
None found
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References:
None found
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Other Information:
FDA Listing of Food Additive Status: View
Wikipedia: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 natural
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Synonyms:
 bulgar cereal
 bulghur cereal
 burghul cereal
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Articles:
PubMed: Speciated arsenic concentrations, exposure, and associated health risks for rice and bulgur.
PubMed: An on-site comparative study of yield factors during glume removal, a primary step in the traditional processing of hulled wheats.
PubMed: Bioactive healthy components of bulgur.
PubMed: Monitoring the levels of deoxynivalenol (DON) in cereals in Lebanon and validation of an HPLC/UV detection for the determination of DON in crushed wheat (bulgur).
PubMed: Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.
PubMed: Oxalate content of cereals and cereal products.
PubMed: An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.
PubMed: Starchy foods and glycemic index.
PubMed: Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread.
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