Results 41 to 50 of about 21,485 (264)
Genotype and environment interaction on yield and quality parameters of organically grown winter wheat – Triticum aestivum L. genotypes [PDF]
, 2005 The interaction of genotype and environment upon yield and quality parameters of eight winter wheat (Triticum aestivum L.) genotypes was studied under organic conditions in Austria over two growing periods, 2001/2002 and 2002/2003, respectively.
Dashbaljir, Ichinkhorloo +4 more
core
Wet distillers grain and solubles vs. wet corn gluten feed for newly received and growing cattle
Kansas Agricultural Experiment Station Research Reports, 2013 Introduction In many instances, due in part to price per unit of energy and proximity to production, Kansas beef producers have the opportunity to incorporate grain-processing byproducts such as wet distillers grains with solubles (WDGS) and wet corn gluten feed (WCGF) into diets for newly received and growing cattle.
Ethan R. Schlegel +5 more
openaire +2 more sources
Feeding Value of Wet Corn Gluten Feed for Lactating Dairy Cows
Journal of Dairy Science, 1984 Abstract Twenty Holstein cows just past peak of lactation were arranged in 4×4 Latin squares to evaluate wet corn gluten feed. Each period was 4 wk during which animals were fed for ad libitum consumption of four experimental diets of corn silage, concentrate, and wet corn gluten feed in the following ratios of dry matter: 1) 50:50:0; 2) 50:30:20; 3 ...
C.R. Staples +3 more
openaire +1 more source
Journal of the American Oil Chemists' Society, EarlyView.Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri +5 more
wiley +1 more source
Statistical modelling of gluten production by varying mixing time, salt and water levels during dough mixing. [PDF]
, 2009 Gluten is widely discussed in dough and breadmaking subjects but the focus has not been on the production of gluten itself for usage and application in the food industry.
Abang Zaidel, Dayang Norulfairuz +4 more
core +1 more source
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, EarlyView.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
Current Situation and Key Parameters for Improving Wheat Quality in China
Frontiers in Plant Science, 2021 Processing quality of winter-wheat is affected by genotype, environmental conditions, and crop husbandry practices. In the present study, a data set of 17 quality-related traits for 211 main winter-wheat varieties in China during 2006 to 2018 was ...
Mingming Ma +7 more
doaj +1 more source
Baking Quality of Winter Wheat Varieties in Organic Farming [PDF]
, 2009 The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality.
Capouchova, Ivana +3 more
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Food Chemistry International, EarlyView.Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley +1 more source
IMAGE ANALYSIS OF BREAD CRUMB STRUCTURE IN RELATION TO GLUTEN STRENGTH OF WHEAT [PDF]
Poljoprivreda, 2006 The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image
D. Magdić +4 more
doaj