Results 41 to 50 of about 223,331 (293)

Aneuhaploids in bread wheat

Genetical Research, 1976
SUMMARYEuploid and aneuploid plants ofTriticum aestivum, variety Chinese Spring were pollinated with, pollen ofHordeum bulbosum. Euhaploids and aneuhaploids of Chinese Spring were obtained from the crosses. Meiotic chromosome pairing was analysed in 25 different aneuhaploids and the results were compared with those obtained from euhaploids.
T. E. Miller, Victor Chapman
openaire   +1 more source

India–United States Agricultural Trade Under the America‐First Agenda

Agribusiness, EarlyView.
ABSTRACT This article examines India–United States agricultural trade under the America‐First agenda, highlighting trade patterns, tariff structures, and potential impacts of United States trade policies. Total agricultural trade remains modest at $7 billion annually, with India imposing higher tariffs (average 39%) than the United States (5%).
Badri N. Gopalakrishnan, Munisamy Gopinath, Kannan Kumar   +2 more
wiley   +1 more source

Organic bread-wheat in New England, USA [PDF]

, 2010
In October 2010, researchers, farmers and millers from Maine and Vermont, USA, organized a trip to Denmark, in order to learn about local bread wheat production, milling and use from their more experienced counterparts with climates similar to their own.
Mallory, Ellen, Rasmussen, Ilse A.
core  

Testing the Marketing Performance of German Wheat Farmers

Agribusiness, EarlyView.
ABSTRACT This paper analyses the marketing performance of wheat farmers in Germany. Wheat sales data from 465 individual farms over a 12‐year period are used to test against different market benchmarks. Market benchmarks are constructed by simulating passive trading agents using regional wheat prices.
Franziska Potts, Jens‐Peter Loy
wiley   +1 more source

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

International Journal of Food Science, 2013
Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo, Ulf Svanberg, Jorge Oliveira, Lilia Ahrné   +3 more
doaj   +1 more source

Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread

Liang you shipin ke-ji, 2023
The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree.
GAO Kun, WEI Min, WANG Li-ping, LI Xiao-ning, TAN Bin   +4 more
doaj   +1 more source

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome [PDF]

, 2017
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in ...
Hongisto, Sanna-Maria, Huang, Xin, Korpela, Riitta, Koskenpato, Jari, Laatikainen, Reijo, Loponen, Jussi, Poussa, Tuija, Salmenkari, Hanne, Sontag-Strohm, Tuula   +8 more
core   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects

Nutrition Journal, 2008
Background Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety.
Almér Lars-Olof, Höglund Peter, Björgell Ola, Lindstedt Sandra, Hlebowicz Joanna, Darwiche Gassan   +5 more
doaj   +1 more source