Results 71 to 80 of about 61,299 (328)

The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials.

American Journal of Clinical Nutrition, 2018
Background Whole grains are often referred to collectively, despite differences in their composition, physical structure, processing, and potential health benefits.
K. Musa-Veloso, T. Poon, L. Harkness, M. O'shea, Yifang Chu   +4 more
semanticscholar   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

THE ERGOT OF RYE. [PDF]

The Lancet
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openaire   +2 more sources

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes

Foods
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the
Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, Ruta Galoburda   +6 more
doaj   +1 more source

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study.

American Journal of Clinical Nutrition, 2019
BACKGROUND Wholegrain consumption has been associated with beneficial health effects including reduction of diabetes and cancer risk; however, the underlying mechanisms are not fully understood.
P. Keski-Rahkonen, M. Kolehmainen, J. Lappi, V. Micard, Jenna Jokkala, N. Rosa-Sibakov, J. Pihlajamäki, P. Kirjavainen, H. Mykkänen, K. Poutanen, M. Gunter, A. Scalbert, K. Hanhineva   +12 more
semanticscholar   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

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, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Genetic diversity and relationship between domesticated rye and its wild relatives as revealed through genotyping‐by‐sequencing

Evolutionary Applications, 2018
Rye (Secale cereale L.) is a cereal grass that is an important food crop in Central and Eastern Europe. In contrast to its close relatives wheat and barley, it was not a founder crop of Neolithic agriculture, but is considered a secondary domesticate ...
M. Schreiber, A. Himmelbach, A. Börner, M. Mascher   +3 more
semanticscholar   +1 more source

Replacement of Ores Recorded by Textures and Chemical Compositions of Sphalerite: An Example From the Furutobe Kuroko Deposit, Akita, Japan

Geological Journal, EarlyView.
Coupled dissolution‐reprecipitation of early formed Cd‐, Fe‐, Ag‐ and Sb‐poor sphalerite through interaction with high‐temperature and high‐sulphur fugacity Cu‐rich fluids, responsible for the formation of the yellow ores, resulted in the formation of Cd‐, Fe‐, Ag‐ and Sb‐rich, heavily chalcopyrite‐diseased sphalerite and enrichment of critical metals ...
Manuel Nopeia, Ryohei Takahashi, Andrea Agangi, Pearlyn Manalo, Hinako Sato   +4 more
wiley   +1 more source

Rye (Secale cereale L.) and Wheat (Triticum aestivum L.) Simple Sequence Repeat Variation within Secale spp. (Poaceae)

Hayati Journal of Biosciences, 2013
Transferability of 25 rye and 20 wheat simple sequence repeat (SSR) markers were examined across Secale spp. to elucidate their genetic relationships. One hundred percent of rye and 75% of wheat SSR markers could be amplified in weedy and wild forms of ...
TATIK CHIKMAWATI, MIFTAHUDIN, J. PERRY GUSTAFSON   +2 more
doaj   +1 more source