Results 11 to 20 of about 7,524 (166)
Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2019 This paper aimed at providing popping characteristics of different red and white sorghum genotypes according to different moisture content at traditional methods of popping using high temperature for a short time (HTST).
Bogdan NIKOLOV +3 more
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Amino acid contents and biological value of protein in various amaranth species
Czech Journal of Animal Science, 2005 Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic.
B. Písaříková +2 more
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The influence of moisture content on popping traits in popcorn [PDF]
Journal on Processing and Energy in Agriculture, 2018 The influence of grain moisture content at harvest and at the moment of popping on popping volume and percentage of unpopped kernels was analysed. Four popcorn hybrids were studied.
Srdić Jelena +5 more
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Nutritional and Functional Enhancements in Coloured Sorghum Cultivars Through Popping: Impact on Bioactive Compounds and Antinutritional Factors [PDF]
BIO Web of ConferencesSorghum is a nutrient-dense cereal which is gaining recognition as a functional food because of its high fiber content, antioxidants, and bioactive phenolic compounds.
Anerao Kishor K. +4 more
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The influence of moisture content of grain on popping volume of popcorn hybrids (Zea mays l. everta) [PDF]
Journal on Processing and Energy in Agriculture, 2015 The percentage of moisture content at the moment of popping has the most significant impact on the popping volume of popcorn. In this research we observed the influence of the optimal moisture content of 14.2 % and lower moisture content (12, 10 ...
Srdić Jelena +3 more
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Amylose content and micromorphology of popcorn progenies with different popping expansion volumes [PDF]
Ciência Rural, 2020 : Popcorn (Zea mays var. everta) has a higher commercial value than common maize, in addition to being a popular food among consumers. Today, there is a constant search for cultivars with superior performance for several traits of interest in the case of
Ana Izabella Freire +6 more
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The relation between yielding and the popping volume of the popping maize hybrids (Zea mays L. everta) [PDF]
Selekcija i Semenarstvo, 2006 Beside the yield, as an economically important trait, the popping volume that breeders have been improving is equally important. At the same time, it is the main trait distinguishing popping maize from other types of maize.
Pajić Zorica +2 more
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Sensory, Nutritional and Popping Qualities of Yellow and Purple Popcorn. [PDF]
Journal of Food and Dairy Sciences, 2017 The aim of the present study was to evaluate the sensory, nutritional and popping qualities of two types of popcorn grains (Zea mays, L.) yellow and purple popcorn under different methods of expansion.
Hala Bayomy
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Acta Agriculturae Slovenica, 2019 The study focus on the evaluation of popcorn lines for their yield and agronomic potentials. Genetic materials were evaluated under irrigation in a three-replicate in a Randomized Complete Block Design (RCBD) with a commercial variety as check. Two seeds
Oloruntoba Olatayo OLAKOJO +2 more
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Scientia AgropecuariaThis research aimed to optimize the microwave popping process of 5 cultivars of ñuña beans under different moisture content. This work was divided into two stages: determining the optimal time and microwave power for maximum popping and studying the ...
Juan Saavedra, Alberto Claudio Miano
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