Results 81 to 90 of about 13,515 (259)
‘BRS Requinte’: new common bean Carioca cultivar with delayed grain darkness
Crop Breeding and Applied Biotechnology, 2004 BRS Requinte was derived from the cross Carioca MG//POT 94/AN 910523 by Embrapa Rice and Beans. It was released in 2003 for dry and winter season cultivation in the States of Goias/Distrito Federal, Mato Grosso, Mato Grosso do Sul and Minas Gerais, for ...
Luís Cláudio de Faria +13 more
doaj
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
Crop Breeding and Applied Biotechnology, 2001 IAPAR 81 is a common bean cultivar developed by the Agronomic Institute of Parand State ( IAPAR). It belongs to the carioca commercial group and has yield potential similar to that of the Carioca cultivar, broad adaptation and erect stem for direct ...
Vania Moda-Cirino +3 more
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‘BRS Vereda’: new common bean cultivar of the “Rosinha” commercial grain type
Crop Breeding and Applied Biotechnology, 2004 This cultivar originated from a multiple cross performed at Embrapa Rice and Beans. After undergoing the bulk method in F, and F; and modified SSD in Fy and Fs, line LM 93203304 was selected for its remarkable grain yield and erect plant type.
Luis Cláudio de Faria +10 more
doaj
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
Food Bioengineering, EarlyView.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 more
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Food Chemistry International, EarlyView.After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo +8 more
wiley +1 more source
‘BRSMG Talismã’: common bean cultivar with Carioca grain type
Crop Breeding and Applied Biotechnology, 2004 ‘BRSMG Talismã’ is originated from a recurrent selection program based on a population performed in 1990. This work led to the selection of line CII-102, released under the trade mark ‘BRSMG Talismã’ in 2002 in the State of Minas Gerais and registered in
Ângela de Fátima Barbosa Abreu +8 more
doaj
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source