Results 111 to 120 of about 168,805 (289)

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht, James A. Anderson, George Annor, Prabin Bajgain, Timothy E. Crews, Colin Cureton, Lee DeHaan, Erin Meier, Tessa Peters, Valentín Picasso, Evelyn C. Reilly, Aaron Reser, Tara Ritter, Aubrey Streit Krug, Nicole Tautges, Jacob M. Jungers   +15 more
wiley   +1 more source

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review

Rice Science
High-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour ...
Tian Yu, Sun Jing, Li Jiaxin, Wang Aixia, Nie Mengzi, Gong Xue, Wang Lili, Liu Liya, Wang Fengzhong, Tong Litao   +9 more
doaj   +1 more source

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour [PDF]

, 2016
The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust ...
Collar, Concha, Conte, Paola, Fadda, Costantino, Piga, Antonio   +3 more
core   +1 more source

Gene turnover in the common ancestor of all C4 grasses

PLANTS, PEOPLE, PLANET, EarlyView.
Understanding how plants evolve more efficient photosynthesis is important in a warming world where improving crop productivity and resilience is a global priority. By generating the first reference genomes for an early‐diverging group of grasses called the Aristidoideae, we were able to reconstruct the genetic makeup of the last common ancestor of all
Lara Pereira, Ahmed S. Alenazi, Sahr Mian, Ilia J. Leitch, Pascal‐Antoine Christin, Colin P. Osborne, Luke T. Dunning   +6 more
wiley   +1 more source

Synergistic carbon source utilization in Biofloc aquaculture of common carp (Cyprinus carpio): impacts on growth, health, and environmental parameters

Frontiers in Marine Science
IntroductionBiofloc technology (BFT) offers a sustainable approach to aquaculture by enhancing water quality and nutrient utilization. This study investigated the effects of varying carbon-to-nitrogen ratios, achieved through different combinations of ...
Nandini Rai, J. M. Julka, Akshaya Panigrahi, Sofia Priyadarsani Das   +3 more
doaj   +1 more source

Karakteristik Fisik, Kimia Dan Sifat Organoleptik Tepung Beras Merah Berdasarkan Variasi Lama Pengeringan [PDF]

, 2013
Brown rice has advantages for health but underused, most choose to consume white rice. Brown rice flour already exist in the market but has not been widely used, so it is necessary to study on the analysis of physical, chemical and organoleptic ...
Indriyani, F. (Fajar), Nurhidajah, N. (Nurhidajah), Suyanto, A. (Agus)   +2 more
core  

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

The study of estimating rice flour content in rice bread

Journal for the Integrated Study of Dietary Habits, 2011
In this study, a method of estimating the rice flour content of rice bread was discussed to ensure the food labeling information of products.1) The absorption spectrum of iodine-starch of rice (Koshihikari) flour was different from that of the strong-type wheat grain.
Yumi Okamoto, Kazuhisa Matsuno, Akihiro Tsumura, Shigezo Terano   +3 more
openaire   +2 more sources

Host‐associated chemical cues mediating host‐finding behaviour in the larval ectoparasitoid Cephalonomia tarsalis

Pest Management Science, EarlyView.
Host‐associated volatiles mediate host location in Cephalonomia tarsalis, with faecal odours from fourth‐instar larvae, particularly 1‐pentadecene, attracting females and supporting the biological control of stored‐product pest beetles. Abstract BACKGROUND Understanding how parasitoids locate their hosts is essential for improving the effectiveness of ...
Lidia del Arco, Benjamin Fürstenau, Cristina Castañé, Jordi Riudavets   +3 more
wiley   +1 more source

Development of Gluten Free Cookies From Rice And Coconut Flour Blends

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2016
This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture,
Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP   +3 more
doaj   +1 more source