Results 31 to 40 of about 1,716 (182)
Chemical Engineering Transactions, 2015 Durum wheat semolina is the preferred and most often used raw material for the production of dried pasta. The high quality of pasta is attributed to its specific structure, obtained after successive structural changes of the two main semolina components,
A. Romano +4 more
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Quality and productivity of hybrid wheat depending on the tillage practices
Plant, Soil and Environment, 2020 The aim of this study was to assess the impact of soil tillage systems on technological characteristics, mineral composition and grain yield of selected hybrid wheat cultivars grown in variable climatic conditions.
Jan Buczek
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Cereal Chemistry, EarlyView.ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics +10 more
wiley +1 more source
Frontiers in Genetics, 2022 Two advanced wheat lines BAd7-209 and BAd23-1 without the functional gene GPC-B1 were obtained from a cross between common wheat cultivar Chuannong 16 (CN16) and wild emmer wheat accession D97 (D97). BAd7-209 showed superior quality parameters than those
Fangyi Gong +14 more
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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
Foods, 2020 Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural−thermal properties of gluten ...
Lijun Song +4 more
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Response of Wheat Yield and Protein-Related Quality on Late-Season Urea Application
Agronomy, 2022 Field experiments were conducted, aiming to evaluate whether the late-season foliar urea application (35 kg N ha−1) is effective in improving grain yield and protein-related quality in ten common wheat cultivars during two consecutive growing seasons. On
Daniela Horvat +6 more
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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
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
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Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source