Results 211 to 220 of about 81,631 (265)
Some of the next articles are maybe not open access.
Authentication of Cereals and Cereal Products
2016Cereal grains are the basis for our most important foods; a large proportion of cultivated grains are milled and marketed as flour in order to produce breads, cakes, biscuits, and many other commodities. Both near-infrared (NIR) and mid-infrared (MIR) spectroscopy combined with multivariate data analysis (MVA) have been extensively used to measure ...
openaire +3 more sources
1993
A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
openaire +1 more source
A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
openaire +1 more source
2000
The article contains sections titled: 1. Introduction 2. Grain Crops 3. Physical Properties and Structure 3.1. Kernel Structure 3.2. Hull and Bran Layers 3.3. Germ 3.4. Grinding and Milling 3.5. Grain Drying 3.6. Nutritional Implications 4. Composition 5. Standards and Classification 6. Storage 7.
openaire +2 more sources
The article contains sections titled: 1. Introduction 2. Grain Crops 3. Physical Properties and Structure 3.1. Kernel Structure 3.2. Hull and Bran Layers 3.3. Germ 3.4. Grinding and Milling 3.5. Grain Drying 3.6. Nutritional Implications 4. Composition 5. Standards and Classification 6. Storage 7.
openaire +2 more sources
2011
Useful testing for the microbiological safety and quality of cereals and cereal products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types.
openaire +1 more source
Useful testing for the microbiological safety and quality of cereals and cereal products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types.
openaire +1 more source
1998
Cereals are the most efficient human food source, both in terms of energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world’s population eating rice as their principal food. Therefore producers, processors, the public and governmental authorities need to be aware of the spoilage ...
openaire +1 more source
Cereals are the most efficient human food source, both in terms of energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world’s population eating rice as their principal food. Therefore producers, processors, the public and governmental authorities need to be aware of the spoilage ...
openaire +1 more source
Cereals and Cereal Products and Their Mycotoxins
2017Chapter 4 lists single cereals and cereal products in an alphabetical order and their mycotoxin contamination in a short and clear format. For each item the contaminating mycotoxins are listed. This chapter serves to attain a basic overview of a cereal or cereal product and its mycotoxin contamination.
openaire +1 more source
Nutrition & Food Science, 1995
A survey of a small sample of children in a state comprehensive school indicates that most children have an inadequate breakfast before starting school. However, most children consume breakfast cereals at some time of the day. Concludes that the fortified cereals play an important role in the diet of many children, and at the same time highlights the ...
openaire +1 more source
A survey of a small sample of children in a state comprehensive school indicates that most children have an inadequate breakfast before starting school. However, most children consume breakfast cereals at some time of the day. Concludes that the fortified cereals play an important role in the diet of many children, and at the same time highlights the ...
openaire +1 more source
Phytochemistry, 2003
Saponins are a diverse family of secondary metabolites that are produced by many plant species, particularly dicots. These molecules commonly have potent antifungal activity and their natural role in plants is likely to be in protection against attack by pathogenic microbes. They also have a variety of commercial applications including use as drugs and
openaire +2 more sources
Saponins are a diverse family of secondary metabolites that are produced by many plant species, particularly dicots. These molecules commonly have potent antifungal activity and their natural role in plants is likely to be in protection against attack by pathogenic microbes. They also have a variety of commercial applications including use as drugs and
openaire +2 more sources
2015
Cereals are the most important crop plant supplying staple food throughout the world. The economic importance and continued breeding of crop plants such as rice, maize, wheat, or barley require a detailed scientific understanding of adaptive and developmental processes.
openaire +2 more sources
Cereals are the most important crop plant supplying staple food throughout the world. The economic importance and continued breeding of crop plants such as rice, maize, wheat, or barley require a detailed scientific understanding of adaptive and developmental processes.
openaire +2 more sources