Results 51 to 60 of about 5,506 (168)
BeveragesSince wheats used for use in brewing mainly belong to the winter red hard hybrid endosperm type, this paper examined the influence of different proportions of wheat of this type (seven varieties) in the ratio of 0–100% in the grist, both unmalted and as ...
Kristina Habschied +4 more
doaj +1 more source
Development and adoption of Kernza—A perennial grain crop for sustainable agriculture
PLANTS, PEOPLE, PLANET, EarlyView.Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht +15 more
wiley +1 more source
Improving the quality of whole wheat bread by using various plant origin materials
Czech Journal of Food Sciences, 2013 The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated.
Hüseyin Boz, Mehmet Murat Karaoğlu
doaj +1 more source
Pest Management Science, EarlyView.For three collections of Irish Pyrenopeziza brassicae populations fungicide sensitivity status to methyl benzimidazole carbamate (MBC), quinone outside inhibitor (QoI) and succinate dehydrogenase inhibitor (SDHI) fungicides was determined using sensitivity screening in vitro. Molecular mechanisms of insensitivity have been identified for MBC and QoI in
Diana E Bucur +3 more
wiley +1 more source
Insect Science, EarlyView.Overview of the mindset and long‐term goals with the approach suggested in this study. We provide a first proof of concept that male‐killing endosymbionts can be used to establish female biased populations with higher production efficiency than populations with a 50/50 sex ratio. This biological tool can have marked positive impact on future commercial
Stine F. Laursen +4 more
wiley +1 more source
Micronutrient value and antioxidant activity of malt wheat sprouts
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Currently, one of the main directions of development of the food and processing industry is to expand the range of fortified food products using secondary raw materials of grain crops. Secondary raw materials of grain crops include by-products of malt production - malt wheat sprouts, which can be used as a food fortifier.
O Yu Eremina +4 more
openaire +1 more source
Evaluation of Antioxidant Activities of Cereals and their Malts
Nova Biotechnologica et Chimica, 2014 The aim of this study was to determine the influence of malting on the antioxidant content in cereals such as wheat (PS Sunanka, Zaira, PS 57/11 and Vanda), oat (Dunajec) and barley (Laudis 550) harvested in 2013.
Ondrejovič Miroslav +4 more
doaj +1 more source
The commercialization of labour markets: Evidence from wage inequality in the Middle Ages
The Economic History Review, EarlyView.Abstract This paper moves beyond the focus on ‘average’ wage trends in pre‐industrial economies by examining the broad diversity of pay rates and forms of remuneration across occupations and regions in medieval England. We find that whilst some workers enjoyed substantial growth in wage rates after the Black Death, there was a large group who ...
Jordan Claridge +2 more
wiley +1 more source
Regional and local divergence in welfare provision in England and Wales, 1776–1815
The Economic History Review, EarlyView.Abstract This article uses the township‐level data on welfare expenditure and provision gathered by parish officers in England and Wales at three points between 1776 and 1815 to illuminate regional and local differences during the period. These data have been linked to geographic information system (GIS) mapping systems, facilitating the mapping of ...
John Broad
wiley +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2023 The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour.
YORDAN GEORGIEV +3 more
doaj