Results 111 to 120 of about 500,898 (286)
The Amazing Aggregation Skills of the Red Flour Beetle [PDF]
, 2018 The Red Flour Beetle is a major pest of grain processing plants. They are commonly found in temperate areas, such as the southern parts of the United States. The beetles are usually reddish brown, with adults ranging about 1/8 of an inch in size.
Davis, Brianna, Marshall, Jeremy
core
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability
Czech Journal of Food Sciences, 2016 The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour.
Jelena Filipović +3 more
doaj +1 more source
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Genetic and Environmental Influences on the Aggregation of Beetles [PDF]
, 2018 The red flour beetle, or Tribolium castaneum (Coleoptera: Tenebrionidae), is a worldwide pest of stored products, particularlyfeed grains (Baldwin and Faluso 2006).
Marshall, Jeremy, Meyers, Olivia
core
TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS [PDF]
Техника и технология пищевых производств, 2015 During the accelerated development of space branch and construction of the cosmodrome «Vostochny» the development of technologies and compounding of specific foods for cosmonauts connected with their physical and nervous-emotional activity is an actual ...
Dotsenko S.M. +5 more
doaj
Czech Journal of Food Sciences, 2004 The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated .
M. Halt +3 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson +3 more
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background Sitophilus zeamais (Mostschulsky), the maize weevil, and Prostephanus truncatus (Horn), the larger grain borer, are two notorious insect pests of farm‐stored products in Sub‐Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between P. truncatus and S. zeamais during storage.
Rashid Suleiman, Kurt A. Rosentrater
wiley +1 more source
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
USING MIXED-INTEGER PROGRAMMING TO DETERMINE THE POTENTIAL FOR FLOUR-MILLING INDUSTRY EXPANSION [PDF]
As in most predominantly agricultural states, agricultural producers in Oklahoma have expressed an interest in value-added processing opportunities. While Oklahoma produces mostly hard red winter wheat, most Oklahoma bakers require predominantly soft ...
Holcomb, Rodney B. +3 more
core +1 more source