Results 161 to 170 of about 880,422 (215)

Grain Quality in Breeding

2020
Grain characteristics (hardness, protein content/quality, starch properties, enzymatic activity, etc.) play an important role in the definition of end use quality for wheat-based products. Among them, gluten strength and extensibility, mostly determined by glutenin and gliadin composition, are two of the main factors that determine gluten quality.
Helguera, Marcelo, Abugalieva, Aigul, Battenfield, Sarah, Békés, Ferenc, Branlard, Gerard, Cuniberti, Martha, Husken, A., Johansson, Eva, Morris, Craig F., Nurit, Eric, Sissons, Mike, Vazquez, Daniel   +11 more
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Contracts for Grain Biosecurity and Grain Quality

2012
The export of grain from Western Australia depends upon a grain supply network that takes grain from farm to port through Cooperative Bulk Handling receival and storage sites. The ability of the network to deliver pest free grain to the port and onto ship depends upon the quality of grain delivered by farmers and the efficacy of phosphine based ...
Abougamos, Hoda, White, Benedict, Sadler, Rohan, Abougamos, Hoda, White, Benedict, Sadler, Rohan   +5 more
openaire   +1 more source

Grain Quality in Maize

Cold Spring Harbor Protocols
Grain quality is defined as the suitability of grain for a particular use. It is usually designated by chemical composition or physical properties of the grain. The ability to measure grain quality is important for identity preservation of specialty grain market classes, for development of new varieties with improved quality through breeding, and for ...
Anthony Assibi Mahama, Adrienne N. Moran Lauter, M. Paul Scott   +2 more
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Not just a grain of rice: the quest for quality

Trends in Plant Science, 2009
A better understanding of the factors that contribute to the overall grain quality of rice (Oryza sativa) will lay the foundation for developing new breeding and selection strategies for combining high quality, with high yield. This is necessary to meet the growing global demand for high quality rice while offering producing countries additional ...
Fizgerald, M.A., McCouch, S.R., Hall, R.D.   +2 more
openaire   +6 more sources

Diagnosis and Grading of Grain Initial Quality

IFAC Proceedings Volumes, 1997
Abstract Building up an expert system enabling initial grading of cereal grain quality is presented. The system, easily changeable, is reasoning from experts knowldege about quality deterioration during grain storage. Knowledge was represented as asbtract objects. These objects were inter-related by abstract operations, and scaled into a common space
Ndiaye, A., Péron, Ludovic, Fleurat-Lessard, Francis   +2 more
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Breeding for Grain Quality

1984
This chapter has been written to provide information for scientists interested in genetic engineering and is not an exhaustive review of the literature on breeding for grain quality. In it, quality is defined, examples are provided of grain quality in several crops, but principally in wheat, maize and soybeans, and effects of genetic and environmental ...
W. D. Beversdorf, D. J. Hume
openaire   +1 more source

Wheat Genomics for Grain Quality Improvement

Cereal Foods World, 2013
New DNA sequencing technology is driving advances in wheat genomics that are providing new opportunities to improve wheat quality. Reference genome sequence data and low-cost sequencing are making the association of quality traits with specific genes and alleles possible.
openaire   +3 more sources

Rye: Grain-Quality Characteristics and Management of Quality Requirements

2017
Rye is an important crop in regions where rye breads are popular, especially in Poland, Germany, Russia, Belarus and Ukraine. However, world rye production is only about 3% that of wheat. Traditional rye bread is made exclusively from rye flour or rye wholemeal, but rye bread is more often made from a grist of wheat and rye flours, because of the need ...
Wrigley, Colin, Bushuk, Walter
openaire   +3 more sources

Wheat: Grain-Quality Characteristics and Management of Quality Requirements

2017
Flour made from wheat is unique as a source of the dough-forming gluten proteins. These gluten proteins have the unique properties needed to make the many wheat-based foods, such as leavened breads, pasta, noodles, flat/pocket breads, steamed breads, biscuits, cakes, pastries and various food ingredients.
Uthayakumaran, Surjani, Wrigley, Colin
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Triticale: Grain-Quality Characteristics and Management of Quality Requirements

2017
The wheat-rye hybrid triticale was developed to combine the agronomic advantages of rye (winter hardiness and its ability to thrive in poorer soil) with the hope that the baking quality of wheat would be retained. These hopes have not (yet) been fulfilled completely, although triticale can thrive in situations where wheat may not.
Wrigley, Colin, Bushuk, Walter
openaire   +3 more sources