Results 61 to 70 of about 49,249 (212)

Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats [PDF]

Journal of Cereal Science, 2017
Abstract Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-heat treatment were subjected to headspace analysis by solid-phase microextraction of volatiles followed gas chromatography–mass spectrometry (GC/MS).
Jianteng Xu, Wenbin Zhang, Koushik Adhikari, Yong-Cheng Shi   +3 more
openaire   +1 more source

Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar

Eastern-European Journal of Enterprise Technologies, 2018
We have analyzed problems arising in the production of bakery products without sugar or with its reduced content. The technological properties of flour made from a new kind of wheat, the waxy wheat variety Sofiyka, which characterize the state of its ...
K. Iorgachova, O. Makarova, K. Khvostenko   +2 more
semanticscholar   +1 more source

Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]

, 2019
Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core   +1 more source

Lecanicillium aphanocladii: a biocontrol agent against insect pests and phytopathogens

Pest Management Science, EarlyView.
Recent research findings on the biocontrol potential of Lecanicillium aphanocladii fungus against insect‐pests and plant diseases were highlighted. This review indicates that several L. aphanocladii strains show great potential to be developed as multipurpose biocontrol agents active against several insect‐pests, plant diseases and plant parasitic ...
Qianhe Liu, Richard Johnson, Kwasi Adusei‐Fosu   +2 more
wiley   +1 more source

Quality Characteristics of Garin and Starch of Waxy Wheat “Shannong nuomai 1”

Liang you shipin ke-ji
Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People’s Republic of China in 2017.
YU Hai-xia, PENG Li, SUN Ming-tao, YANG Ming, DENG Zhi-ying, TIAN Ji-chun   +5 more
doaj   +1 more source

Intra‐ and Interspecific Effects on Spatio‐Temporal Behavior of Common Commensal Rodent Species

Integrative Zoology, EarlyView.
This study revealed major findings on spatio‐temporal behavior of commensal rodents on a pig farm showing the influence of interspecific dominance on movement behavior and the resulting species‐specific ecological adaptations. Additionally, rodents tend to stay in their home ranges and migration to other stable buildings is only rare.
Florian Huels, Vincent Sluydts, Dries Vermeiren, Marina Voinson, Lucinda Kirkpatrick, Ivan Herrera Olivares, Herwig Leirs, Jens Jacob, Bram Vanden Broecke   +8 more
wiley   +1 more source

OsCPN10a, cooperating with OsCPN20 and OsHSP60‐3B negatively regulate ABA signaling and enhance seed storability in rice

Journal of Integrative Plant Biology, EarlyView.
Abscisic acid signaling homeostasis is essential for seed storability. The molecular chaperone OsCPN10a enhances rice seed storability by forming a trimeric chaperone complex with OsCPN20‐OsHSP60‐3B that attenuates abscisic acid signaling via direct interaction with OsPYL10‐OsABIL1, thereby maintaining starch integrity and offering a promising target ...
Sufeng Liao, Yidong Wei, Yongsheng Zhu, Kunyang Li, Ting Chen, Shuai Zhao, Fangxi Wu, Jinlan Wang, Pengbo Yu, Hongguang Xie, Liping Chen, Qiuhua Cai, Huaan Xie, Jianfu Zhang   +13 more
wiley   +1 more source

The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]

, 2015
Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S., Grigor, John M., Hutchings, Scott C., Rowlands, David S.   +3 more
core   +3 more sources

Use of DNA-based genetic markers in plant breeding [PDF]

, 2005
Genetic markers have been used since the beginnings of plant breeding, but the concept of linkage and recently the availability of molecular markers have offered new and powerful tools that can help to perform the traditional tasks of selection or that ...
Backes, Gunter
core  

Allelic effects on starch structure and properties of six starch biosynthetic genes in a rice recombinant inbred line population [PDF]

, 2015
BACKGROUND: The genetic diversity of six starch biosynthetic genes (Wx, SSI, SSIIa, SBEI, SBEIIa and SBEIIb) in indica and japonica rices opens an opportunity to produce a new variety with more favourable grain starch quality.
Jobling, Stephen A., Li, Zhongyi, Luo, Jixun, Millar, Anthony, Morell, Matthew K.   +4 more
core   +1 more source