Results 31 to 40 of about 9,853 (212)

The technological and baking traits of durum wheat

Зерновое хозяйство России, 2018
Durum wheat grain is the main raw material for pasta production, but some characteristics of the culture are promising for its use in baking. The flour from durum wheat in its pure form is of little use for bakery products. At the same time the use of 30%
E. N. Shabolkina, P. N. Malchikov, G. N. Myasnikova   +2 more
doaj   +2 more sources

Leaf appearance rate and final main stem leaf number as affected by temperature and photoperiod in cereals grown in Mediterranean environment

Italian Journal of Agronomy, 2017
In the present study, a two-year field trial was carried out with the aim to evaluate daylength and air temperature effects on leaf appearance and related rates in two durum wheat (Triticum durum Desf.), two bread wheat (Triticum aestivum L.) and two ...
Ezio Riggi, Danilo Scordia, Concetta Foti Cuzzola, Giorgio Testa, Salvatore L. Cosentino   +4 more
doaj   +1 more source

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

Cereal Chemistry, EarlyView.
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

Bridging the Gap Between Human Toxicology and Ecotoxicology Under One Health Perspective by a Cross‐Species Adverse Outcome Pathway Network for Reproductive Toxicity

Environmental Toxicology and Chemistry, EarlyView.
Cross‐species extrapolation of adverse outcome pathway network on reproductive toxicity under the One Health perspective using new approach methodologies. AOP = adverse outcome pathway. Abstract Although ecotoxicological and toxicological risk assessments are performed separately from each other, recent efforts have been made in both disciplines to ...
Elizabeth Dufourcq Sekatcheff, Jaeseong Jeong, Jinhee Choi   +2 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Priority actions for Fusarium head blight resistance in durum wheat: Insights from the wheat initiative

The Plant Genome
Fusarium head blight (FHB), mainly caused by Fusarium graminearum and Fusarium culmorum, is a major wheat disease. Significant efforts have been made to improve resistance to FHB in bread wheat (Triticum aestivum), but more work is needed for durum wheat
Ambra Viviani, Jemanesh K. Haile, W. G. Dilantha Fernando, Carla Ceoloni, Ljiljana Kuzmanović, Dhondup Lhamo, Yong‐Qiang Gu, Steven S. Xu, Xiwen Cai, Hermann Buerstmayr, Elias M. Elias, Alessia Confortini, Matteo Bozzoli, Gurcharn Singh Brar, Yuefeng Ruan, Samia Berraies, Walid Hamada, Safa Oufensou, Malini Jayawardana, Sean Walkowiak, Salim Bourras, Monika Dayarathne, Julio Isidro y Sánchez, Fiona Doohan, Agata Gadaleta, Ilaria Marcotuli, Xinyao He, Pawan K. Singh, Susanne Dreisigacker, Karim Ammar, Valentyna Klymiuk, Curtis J. Pozniak, Roberto Tuberosa, Marco Maccaferri, Barbara Steiner, Anna Maria Mastrangelo, Luigi Cattivelli   +36 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers

Foods
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits,
María B. Vignola, Mariela C. Bustos, Leonardo Vanzetti, Alfonsina E. Andreatta, Gabriela T. Pérez   +4 more
doaj   +1 more source

Characteristics of brown leaf rust virulence on winter durum wheat varieties in the Rostov region

Зерновое хозяйство России, 2019
The purpose of this work was to characterize the virulence of the P. triticina population on durum wheat in the Rostov region and to assess the leaf rust resistance in the promising winter durum wheat varieties selected by the “ARC “Donskoy”.
E. L. Shaydayuk, E. I. Gultyaeva, N. V. Shishkin, T. G. Derova, D. R. Yakovleva, N. P. Ilichkina   +5 more
doaj   +1 more source

Osmoregulation capacity in Bulgarian durum wheat [PDF]

Biotechnology & Biotechnological Equipment, 2014
The phenotypic variation in osmotic adjustment (OA) capacity of five Bulgarian winter durum wheat genotypes and their progenies was determined using a modified method based on the measurement of seedling growth suppression after three-day exposure to osmotic stress induced by 1 mol/L sucrose.
Todorovska, Elena Georgieva, Bozhanova, Violeta, Dechev, Dechko, Valkova, Nelly   +3 more
openaire   +2 more sources