Results 111 to 120 of about 550,244 (295)

Ozonation as a promising approach to improve stored rice quality in Ghana

JSFA reports, EarlyView.
Abstract Background Two species of rice pests that are responsible for postharvest losses, the rice weevil (Sitophilus oryzae) and the Angoumois moth (Sitotroga cerealella), are major destructive pests responsible for paddy grain deterioration. A benchtop custom‐built model of ozone‐generating equipment from ozone generator DKM‐10GY, producing 2000 ppm
Timothy Amangdam Anemana, Mary Ann Alua, Melvin‐Guy Adonadaga, Boateng Ampadu   +3 more
wiley   +1 more source

Short-Range Starch Order, Pasting Behavior, and Gelatinization of Native and Sprouted Wheat and Rice Flour Systems

Polysaccharides
This study evaluates the effects of germination on the composition, starch architecture, thermal profiles, short-range molecular order, and pasting behavior of wheat and rice flour systems and their corresponding isolated starch fractions.
Paloma Lopez-Sarmiento, Julián de la Rosa-Millán   +1 more
doaj   +1 more source

13th Semi-Arid Wheat Yield Trial

, 2015
The Semi-Arid Wheat Yield Trial (SAWYT) is a replicated yield trial that contains spring bread wheat (Triticum aestivum) germplasm adapted to low rainfall, drought prone environments typically receiving less than 500 mm of water available during the ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Effect of phenolic compounds on the pasting and textural properties of wheat starch

, 2008
Pasting and textural properties of wheat starch were systematically investigated in the presence of 25 phytochemicals including phenolic acids, flavonoids, coumarins, still-benes and tannins with a wide structural diversity.
Cai, YZ, Zhu, F, Sun, M, Corke, H
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

14th Semi-Arid Wheat Yield Trial

, 2015
The Semi-Arid Wheat Yield Trial (SAWYT) is a replicated yield trial that contains spring bread wheat (Triticum aestivum) germplasm adapted to low rainfall, drought prone environments typically receiving less than 500 mm of water available during the ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Starch facilitates enzymatic wheat gluten hydrolysis

, 2015
Wheat gluten can be hydrolyzed by either using (vital) wheat gluten or directly from wheat flour. This study investigates the influence of the presence of starch, the main component of wheat, on enzymatic wheat gluten hydrolysis.
Goot, A.J., van der, Hardt, N.A., Boom, R.M.   +2 more
core   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source