Results 31 to 40 of about 249,758 (364)
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
Microorganisms, 2020 Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods.
T. J. Ashaolu, A. Reale
semanticscholar +1 more source
Frontiers in Sustainable Food Systems, 2022 Unpredictable rainfall in the tropics often increases the risk of waterlogging or even flooding in agricultural lands, hindering the efforts to fulfill maize demands. Breeding maize for waterlogging tolerance is necessary yet challenging since performing
Muhammad Azrai +11 more
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Biotechnology of Cereals [PDF]
Biotechnology and Genetic Engineering Reviews, 1993 This latest volume surveys opportunities and applications of biotechnology in improvement of cereal production, protection, and end use quantity. It will appeal to a broad readership, from academics to industry. It includes explanations of the technologies involved and discusses their applications.
Paul A. Lazzeri, Peter R. Shewry
openaire +3 more sources
Approaches to increasing the salt tolerance of wheat and other cereals.
Journal of Experimental Botany, 2006 This review describes physiological mechanisms and selectable indicators of gene action, with the aim of promoting new screening methods to identify genetic variation for increasing the salt tolerance of cereal crops.
R. Munns, R. James, A. Läuchli
semanticscholar +1 more source
Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health
Nutrients, 2020 Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits ...
A. Francavilla, I. Joye
semanticscholar +1 more source
Survey on Nigerian Castor Germplasm for Potential Resistant Genotypes to Cercospora Leaf Spot
Notulae Scientia Biologicae, 2019 Fungal diseases cause a lot of economic damage in castor and in some instances; it is a limiting factor to commercial cultivation of the crop. In the present study, survey on castor germplasm for sources of resistant genes to Cercospora leaf spot was ...
Bolaji Zuluqurineen SALIHU +5 more
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Nutrients, 2020 Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy ...
P. Petrova, K. Petrov
semanticscholar +1 more source
Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours
Applied Sciences, 2021 Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber.
Pavel Skřivan +3 more
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Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions
Czech Journal of Food Sciences, 2021 The isolation of mannitol from natural sources, e.g. from plant extracts or broths, requires considerable time and effort. The separation of mannitol from aqueous solutions containing also glucose, fructose, and sucrose was tested using discontinuous ...
Simona Gillarová +7 more
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Molecules, 2023 This study aimed to enhance the utilization value of sweet corn cob, an agricultural cereal byproduct. Sweet corn cob polysaccharide-ron (III) complexes were prepared at four different temperatures (40 °C, 50 °C, 60 °C, and 70 °C).
Weiye Xiu +6 more
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