Results 71 to 80 of about 22,317 (306)
, 1900 Citation: Agnew, Elizabeth Jane. A grain of wheat. Senior thesis, Kansas State Agricultural College, 1900.Morse Department of Special CollectionsIntroduction: There is, perhaps, no cereal so universally used as wheat; and not only is it now known almost ...
Agnew, Elizabeth Jane
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Impact of polysaccharides on advancing plant‐based meat alternatives
Food Biomacromolecules, EarlyView.An outline of plant‐based meat production by incorporating polysaccharides. Abstract Plant‐based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability.
Prashant Dahal +2 more
wiley +1 more source
Development of gluten extensibility measurement using tensile test [PDF]
, 2008 Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten.
Abang Zaidel, Dayang Norulfairuz +3 more
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Food Biomacromolecules, EarlyView.Abstract This assessment explores the health benefits of resistant proteins and protein hydrolysates in human nutrition, highlighting their bioactive properties and amino acid compositions. Resistant proteins, which withstand digestion and operate comparably to dietary fibre and protein hydrolysates, obtained from enzymatic breakdown of proteins ...
Mohan Das +7 more
wiley +1 more source
Infrared studies of wheat gluten [PDF]
, 1957 Call number: LD2668 .T4 1957 K63Master of ...
Koirtyohann, Victor Lee.
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Relationship between gluten strength and free asparagine content of Canadian wheat varieties [PDF]
, 2022 The free amino acid asparagine is the main precursor to formation of acrylamide, a probable carcinogen, in bakery products. Therefore, it is critical to understand if reducing free asparagine in wheat will be detrimental to dough viscoelasticity, and ...
Trevisan, Susane
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Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities
Future Postharvest and Food, EarlyView.The article discusses the different postharvest processing operations of millets and their potential areas for exploration such as the development of value‐added processing technologies, diversification of processing technologies, and expansion of machinery for commercial production in food markets. ABSTRACT Millets, a member of the Poaceae family, are
Gopika Dinesh +4 more
wiley +1 more source
Effects of the hamstring group on knee joint stress during jump landings [PDF]
, 1998 The focus of this project was to examine both experimentally and mathematically the mechanical loadings to the knee joint during jump landing activities and determine if the inclusion of the hamstring group in the biomechanical model caused an increase ...
Ziegler, Laura L.
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Effect of Millets and Fructo‐Oligosaccharide on Development of Fiber‐Enriched Pancake Premix
Future Postharvest and Food, EarlyView.ABSTRACT The study aimed to create a high‐fiber pancake mix and assess its impact on physical, chemical, and textural properties. Response surface methodology (RSM) was used to determine the best combination of factors for a high‐quality product comparable to the control to achieve an optimized functional pancake mix.
P. V. Raokhande +2 more
wiley +1 more source
Studies on proteins of graminae: some of their chemical and physical properties and their relationship to genetical characteristics [PDF]
, 1963 1. A method of starch gel electrophoresis has been developed for the fractionation of wheat and related protein systems which allowed the resolution of up to 32 wheat protein components.2.
Sim, Alexander Kennedy
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