Results 61 to 70 of about 686,393 (407)
Wheat Head Counting by Estimating a Density Map with Convolutional Neural Networks [PDF]
arXiv, 2023 Wheat is one of the most significant crop species with an annual worldwide grain production of 700 million tonnes. Assessing the production of wheat spikes can help us measure the grain production. Thus, detecting and characterizing spikes from images of wheat fields is an essential component in a wheat breeding process. In this study, we propose three
arxiv
Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage [PDF]
Cereal Chemistry, 2008 ABSTRACTThe stability of vitamin E during 297 days of storage of wheat flour and whole wheat flour ground on a stone mill or a roller mill, respectively, were studied. One day after milling, the total content of vitamin E, expressed in vitamin E equivalents (α‐TE), was 18.7 α‐TE and 10.8 α‐TE for stone‐milled and roller‐milled wheat flour, respectively.
Engelsen, Merete Møller +1 more
openaire +3 more sources
IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE [PDF]
Arab Universities Journal of Agricultural Sciences, 2010 In view of balady bread in Egypt is considered as backbone in diets, accordingly, in this study wheat flour (82%) extraction treated by microwave at 2,4 and 6 minutes, that target to modify starch wheat flour by heating.
Ayman Soliman
doaj +1 more source
Cogent Food & Agriculture, 2016 Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
Y.A. Bamigbola +2 more
doaj +1 more source
Wheat flour fermentation study [PDF]
Czech Journal of Food Sciences, 2004 Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase),
Marie Hrušková, Ivan Švec
openaire +2 more sources
Automated Wheat Disease Detection using a ROS-based Autonomous Guided UAV [PDF]
arXiv, 2022 With the increase in world population, food resources have to be modified to be more productive, resistive, and reliable. Wheat is one of the most important food resources in the world, mainly because of the variety of wheat-based products. Wheat crops are threatened by three main types of diseases which cause large amounts of annual damage in crop ...
arxiv
Biscuits: A Substitution of Wheat Flour with Purple Rice Flour
Advances in Food Science and Engineering, 2018 Biscuits are excellent snacks with a long shelf life. However, they are also high-energy foods so there is a great need to improve their nutrient value.
Warinporn Klunklin, G. Savage
semanticscholar +1 more source
Preparation, Proximate Composition and Culinary Properties of Yellow Alkaline Noodles from Wheat and Raw/Pregelatinized Gadung (Dioscorea Hispida Dennst) Composite Flours [PDF]
, 2013 The steady increase of wheat flour price and noodle consumptions has driven researchers to find substitutes for wheat flour in the noodle making process. In this work, yellow alkaline noodles were prepared from composite flours comprising wheat and raw/
Budiyati, C.S. +3 more
core
US employment exposure to domestic and foreign tariff changes under NAFTA
Applied Economic Perspectives and Policy, EarlyView.Abstract Literature examining the effects of changes in trade agreements and import competition on US employment and wages has focused primarily on non‐agricultural industries and changes in US import tariffs. We propose a method for measuring worker exposure to changes in agricultural tariffs using a newly developed county‐level dataset of employment ...
Diane E. Charlton +3 more
wiley +1 more source
Food Science & Nutrition, 2018 This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the
O. Ocheme +4 more
semanticscholar +1 more source