Results 71 to 80 of about 3,410 (162)

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Maize Biofortification Approaches for Fighting Malnutrition in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 4, August 2026.
ABSTRACT Maize is a staple food in sub‐Saharan Africa (SSA); however, commonly used maize varieties are deficient in essential nutrients, including lysine, tryptophan, vitamin A, and minerals such as iron (Fe) and zinc (Zn). As a result, millions of people in this region suffer from one or more nutrient deficiencies that commonly lead to malnutrition ...
Bitew Tilahun Engida, Tesfaye Walle Mekonnen, Maryke Labuschagne   +2 more
wiley   +1 more source

Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Food and Nutrition Sciences, 2016
Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged
Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi   +2 more
openaire   +2 more sources

Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Scientific African, 2020
Consumer interest and recognition of the link between health and diet have spurred the demand for functional foods. This study evaluated the quality characteristics of functional bread developed from the blends of wheat (WHF), malted millet (MMF), and ‘okara’ (SYF) flour.
Olubunmi Phebean Ibidapo, Folake Olayinka Henshaw, Taofik Akinyemi Shittu, Wasiu Akinloye Afolabi   +3 more
openaire   +2 more sources

Market regulation and productivity: The case of the Canadian Wheat Board

American Journal of Agricultural Economics, Volume 108, Issue 4, Page 1193-1218, August 2026.
Abstract Changes to regulatory environments influence firm‐level incentives, which can move the productivity frontier or reposition firms within an existing frontier. Estimating causal effects of policy changes requires a credible counterfactual for productivity in the absence of policy change.
Ryan Cardwell, Pascal L. Ghazalian
wiley   +1 more source

The application of triticale variety Adonis as the substitute for barley malt in wort production [PDF]

Journal on Processing and Energy in Agriculture, 2013
Adjuncts are also used in beer production to increase beer stability, and possibly to reduce the production costs. Triticale, the first man-made cereal, is the product of a cross between wheat and rye.
Pejin Jelena, Grujić Olgica, Mojović Ljiljana, Radosavljević Miloš, Kocić-Tanackov Sunčica, Đukić-Vuković Aleksandra   +5 more
doaj  

The slow emergence of the rational investor: Grain markets and grain storage of rural estates in western Germany, eighteenth and early nineteenth centuries

The Economic History Review, Volume 79, Issue 3, Page 1235-1264, August 2026.
Abstract We develop new datasets of monthly grain prices in 14 urban markets and of the storage and marketing of grain by 5 rural estates located in western Germany between the late seventeenth century and c. 1860. We explore whether observed patterns of monthly prices, sales, and storage of grain are consistent with the rational competitive storage ...
Matthias Hartermann, Ulrich Pfister, Friederike Scholten‐Buschhoff   +2 more
wiley   +1 more source

Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends

Cogent Food & Agriculture, 2017
Cookies quality produced from blends of wheat flour (WF) and malted barley bran (MBB) at different ratios of 100/0, 95/5, 90/10, 80/20 and 50/50% was investigated. The proximate, physical and sensory properties of the cookie samples were evaluated using standard laboratory procedures. Cookies with 100% wheat flour (WF) serves as a reference sample. The
D.S. Ikuomola, O.L. Otutu, D.D. Oluniran
openaire   +2 more sources

Barley HvBODYGUARD1 controls cuticular specialisations regulated by SHINE transcription factors

New Phytologist, Volume 251, Issue 3, Page 1188-1208, August 2026.
Cuticle defects result from defective HvBDG1 alleles. Summary Land plants secrete a protective outer cuticular layer with diverse functions. Barley (Hordeum vulgare L.) develops two cuticular specialisations: the β‐diketone rich wax bloom on vegetative tissues and an adherent grain surface which sticks to the hulls, leading to barley's distinctive ...
Trisha McAllister, Chiara Campoli, Linsan Liu, Tansy Chia, S. Ronan Fisher, Richard Horsnell, Alan R. Prescott, Jennifer Shoesmith, Mhmoud Eskan, Alasdair Iredale, Mirjam Nuter, Luke Ramsay, Micha M. Bayer, Linda Milne, Miriam Schreiber, Yogeswari Rajarathinam, Vanessa Wahl, Robbie Waugh, James Cockram, Sarah M. McKim   +19 more
wiley   +1 more source

Impact of Fusarium infection and fungicide treatment on wheat malt wort quality

Journal of the institute of brewing, 2018
Two wheat genotypes varying in susceptibility to infection by Fusarium species were assessed by four different treatments in the field (i) control, (ii) treated with fungicide (Prosaro), (iii) inoculated with Fusarium culmorum spores and treated with fungicide and (iv) inoculated with F. culmorum spores.
Mastanjević, Kristina, Krstanović, Vinko, Lukinac Čačić, Jasmina, Mastanjević, Krešimir   +3 more
openaire   +2 more sources