Results 211 to 220 of about 21,485 (264)

Identification and characterization of QTL for grain protein content derived from the D genome of allohexaploid wheat. [PDF]

Front Plant Sci
Luo X, Shao T, Zhai S, Meng X, Wen S, Xie C, You M, Liang R, Ni Z, Sun Q, Zhang R, Li B.   +11 more
europepmc   +1 more source

The Effects of Mtbe Bans on Ethanol Production, Feed Markets, and Local Economies [PDF]

Brubaker, Heather, Dikeman, Mark, Gallagher, Paul W., Otto, Daniel, Price, Jeff, Schamel, Guenter, Shapouri, Hosein   +6 more
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Gluten extraction from deoxynivalenol contaminated wheat by wet milling

Food Control, 2021
Abstract The wet milling process can be a valuable alternative for deoxynivalenol (DON) contaminated wheat grain, taking advantage of DON water solubility. The present research was conducted on hard red spring wheat (HRSW) and durum wheat (DW) samples contaminated with DON.
Ana M. Magallanes López, Jae-Bom Ohm, Frank A. Manthey, Jiajia Rao, Senay Simsek   +4 more
openaire   +1 more source

Extrusion Processing of Wet Corn Gluten Meal

Journal of Food Science, 1985
ABSTRACT Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel ...
M. BHATTACHARYA, M.A. HANNA
openaire   +1 more source

Microfiltration of gluten processing streams from corn wet milling

Bioresource Technology, 2006
In corn wet milling, dry matter can be separated from liquids in process streams with centrifuges or vacuum belt filtration (VBF). Because separations usually are not complete, dry matter can be lost in the liquid streams (overflow from the gluten thickener centrifuge and filtrate from VBF).
C I, Thompson, K D, Rausch, R L, Belyea, M E, Tumbleson   +3 more
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Development of wet strength additives from wheat gluten

hfsg, 2005
Abstract Glyoxal-polyacrylamide (GPA) resin is widely used as a wet strength additive for various paper and paperboard products. However, GPA resin is derived from petrochemicals and contributes to contaminants in the recycling of papers. Wheat gluten is one of the most abundant proteins in nature.
Dakai Ren, Kaichang Li
openaire   +1 more source

Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

Revista de Chimie, 2019
The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical ...
Ciprian Nicolae Popa, Radiana Maria Tamba Berehoiu, Nicholas Lambrache   +2 more
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COMPOSITION AND STORAGE CHARACTERISTICS OF WET CORN GLUTEN FEED

Canadian Journal of Animal Science, 1985
Analysis of fourteen 6-tonne loads of wet corn gluten feed showed variable levels of protein and minerals. The product stored without spoilage at 6 °C, but at 17 or 26.5 °C application of propionic acid, formic acid or a 37% solution of formaldehyde at 0.5% wt/wt/was necessary to prevent spoilage for 2–3 wk.
T. E. DROPPO, G. K. MACLEOD, D. G. GRIEVE   +2 more
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Structural and Physical Changes in Ultrasound‐Assisted Frozen Wet Gluten

Cereal Chemistry, 2009
ABSTRACTUltrasound‐assisted freezing is a novel food‐freezing technique which is of benefit to frozen food quality. Studies of the structural and physical changes in the ultrasound‐assisted frozen wet gluten system illustrate how the ultrasound irradiation improves the frozen dough quality.
GuoSheng Song, Song Qing Hu, Lin Li, Ping Chen, Xing Shen   +4 more
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Protein and wet gluten contents in winter wheat grain samples

Acta Agronomica Hungarica, 2002
The milling and baking quality of wheat is mainly determined by the genetic basis, but may also be influenced by management techniques. Series of winter wheat varieties were examined under identical agronomic conditions in the experimental years of 1996-2001.
Z. Hegedűs, Z. Szentpétery, K. Kassai
openaire   +1 more source