Results 81 to 90 of about 305,097 (182)

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, Volume 103, Issue 5, Page 669-680, September/October 2026.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Effect of endosperm type on the utilization of sorghum grain by beef cattle

, 1975
In vitro evaluation of 61 varieties of sorghum grain indicated definite varietal differences in digestibility. The only factor having a significant influence on in vitro digestibility was seed hardness which is directly related to the endosperm type of ...
Samford, Royce Aldon
core   +1 more source

Anatomy and ontogeny of Pterodon emarginatus (Fabaceae: Faboideae) seed

Brazilian Journal of Biology
The aim of this study was to describe the anatomy and ontogeny of Pterodon emarginatus seed using the usual techniques. The ovules are campilotropous, crassinucelate, and bitegmic.
D. M. T. Oliveira, E. A. S. Paiva
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

Cereal Chemistry, Volume 103, Issue 5, Page 742-753, September/October 2026.
ABSTRACT Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns, Sydney P. Berry, Amanda M. Gilbert, Peter J. Hermanson, Candice N. Hirsch   +4 more
wiley   +1 more source

Transient expression of foreign genes introduced into barley endosperm protoplasts by PEG-mediated transfer or into intact endosperm tissue by microprojectile bombardment

, 1991
Starchy endosperm protoplasts from developing barley (Hordeum vulgare) grains were isolated 8–15 days post-anthesis. These endosperm protoplasts were incubated in a hormone free medium containing sucrose as a carbon source and glutamine as a nitrogen ...
Kreis, M., Topping, J., Lee, B.T., Lee, B. T., Jones, M.G.K., Murdoch, K., Jones, M. G. K.   +6 more
core  

Structural character of sorghum endosperm transfer cells and their relationship with embryo and endosperm [PDF]

, 2010
Endosperm transfer cells mainly occur in the epithelial layer of the endosperm and transport the nutrient unloaded by the maternal vascular tissue. They have wall ingrowths that can facilitate solute transportation.
Yankun Zheng, Zhong Wang
core   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, Volume 103, Issue 5, Page 681-694, September/October 2026.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, Volume 103, Issue 5, Page 778-789, September/October 2026.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Thionins [PDF]

, 1999
The general designation of thionins has been proposed for a family of homologous peptides that includes purothionins, which were first isolated from wheat seeds (Balls el #/., 1942) and their homologues from various taxa that have been named viscotoxins ...
García Olmedo, Francisco, Francisco García-Olmedo   +1 more
core   +1 more source