Results 11 to 20 of about 64,389 (154)
Foods, 2022 An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain.
Verica Takac +2 more
exaly +3 more sources
Plant CommunicationsSpelt (Triticum aestivum ssp. spelta) is an important wheat subspecies mainly cultivated in Europe before the 20th century that has contributed to modern wheat breeding as a valuable genetic resource. However, relatively little is known about the origins
Yongming Chen, Zhongfu Ni, Huiru Peng
exaly +3 more sources
The use of crushed grain of spelt in wheat bread technology [PDF]
E3S Web of Conferences, 2021 Spelt is a valuable crop, known for a long time, but little used currently. The increased interest in it is explained by the great potential of this crop, which lies in its rich chemical composition, and the possibility of using it as a source of ...
Khmeleva Evgenia +4 more
doaj +1 more source
engineering approach to atomic transaction verification: use of a simple object model to achieve semantics-based reasoning at compile-time [PDF]
, 1998 In this paper, we take an engineering approach to atomic transaction verification. We discuss the design and implementation of a verification tool that can reason about the semantics of atomic database operations.
Even, Susan, Spelt, David
core +20 more sources
Assessing adaptive requirements and breeding potential of spelt under Mediterranean environment
Scientific Reports, 2021 The rising demand for spelt wheat (Triticum aestivum ssp. spelta) as a high-value grain crop has raised interest in its introduction into non-traditional spelt growing areas.
Arie Y. Curzon +9 more
doaj +1 more source
Molecules, 2023 In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour
Marjeta Mencin +4 more
doaj +1 more source
Processing and Bread-Making Quality Profile of Spanish Spelt Wheat
Foods, 2023 Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has ...
Ana Belén Huertas-García +5 more
doaj +1 more source
Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients [PDF]
Processes, 2020 The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight).
Piotr Kraska +4 more
openaire +1 more source
Foods, 2022 Spelt wheat (Triticum aestivum subsp. spelta L.) is an underexploited hexaploid wheat species that has become an increasingly fashionable raw material of bakery products in the last decades, partly because of its ability to grow under organic ...
Viola Tóth +4 more
doaj +1 more source
Automatic Verification of Transactions on an Object-Oriented Database [PDF]
, 1997 In the context of the object-oriented data model, a compiletime approach is given that provides for a significant reduction of the amount of run-time transaction overhead due to integrity constraint checking.
Balsters, H., Spelt, D.
core +4 more sources