Log in

Relevant bibliographies by topics / Barley flakes / Journal articles

To see the other types of publications on this topic, follow the link: Barley flakes.

Journal articles on the topic 'Barley flakes'

Author: Grafiati

Published: 3 June 2025

Last updated: 19 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Barley flakes.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Galal, W. K., R. S. Abd El-Salam, and A. M. Marie. "High nutritional value instant flakes produced from various cereal grains." Food systems 7, no. 1 (2024): 84–90. http://dx.doi.org/10.21323/2618-9771-2024-7-1-84-90.

Full text

Abstract:

The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the o

APA, Harvard, Vancouver, ISO, and other styles

2

Sots, S., I. Kustov, and Y. Kuzmenko. "SOME FEATURES OF BARLEY AND OATS PROCESSING." Grain Products and Mixed Fodder’s 19, no. 3 (2019): 34–40. http://dx.doi.org/10.15673/gpmf.v19i3.1510.

Full text

Abstract:

It is proved the high effectiveness of using naked oats varieties Salomon and Samuel and hull-less barley variety Achilles as raw material for production new groats products with high biological value. Researched modes of pearling, water heat treatment and its impact on yield of pearled and flaked groats. The technological scheme of processing hull less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment,

APA, Harvard, Vancouver, ISO, and other styles

3

Benassi, Vivian Machado, Rosymar Coutinho de Lucas, Michele Michelin, João Atílio Jorge, Héctor Francisco Terenzi, and Maria de Lourdes Teixeira de Moraes Polizeli. "Production and action of an Aspergillus phoenicis enzymatic pool using different carbon sources." Brazilian Journal of Food Technology 15, no. 3 (2012): 253–60. http://dx.doi.org/10.1590/s1981-67232012005000019.

Full text

Abstract:

Aspergillus phoenicis is an interesting heat tolerant fungus that can synthesize enzymes with several applications in the food industry due to its great hydrolytic potential. In this work, the fungus produced high enzymatic levels when cultivated on inexpensive culture media consisting of flakes from different origins such as cassava flour, wheat fibre, crushed soybean, agro-industrial wastes, starch, glucose or maltose. Several enzymatic systems were produced from these carbon sources, but amylase was the most evident, followed by pectinase and xylanase. Traces of CMCases, avicelase, lipase,

APA, Harvard, Vancouver, ISO, and other styles

4

Schlörmann, W., J. Atanasov, S. Lorkowski, C. Dawczynski та M. Glei. "Study on chemopreventive effects of raw and roasted β-glucan-rich waxy winter barley using an in vitro human colon digestion model". Food & Function 11, № 3 (2020): 2626–38. http://dx.doi.org/10.1039/c9fo03009c.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Sots, S., I. Kustov, Y. Kuzmenko, and O. Vereshchynskyi. "FEATURES OF PROCESSING OATS INTO GROATS PRODUCTS." Grain Products and Mixed Fodder’s 19, no. 4 (2020): 30–36. http://dx.doi.org/10.15673/gpmf.v19i4.1587.

Full text

Abstract:

In the given article the existing technologies of hulled oats grain processing into groats products were analyzed. The possibilities of using new breeding varieties of oats to improve existing technologies were analyzed. Advantages using naked oat varieties for the production of groats and flakes were considered. Results of research influence intensity of pearling and water heat treatment on yield of pearled groats and its quality indicators were shown. The high efficiency of use naked oats for the production of pearled groats with regulated quality indicators was determined. It was found that

APA, Harvard, Vancouver, ISO, and other styles

6

Majore, Kristīne, Vita Šterna, Māra Bleidere, Sanita Reidzāne, and Inga Ciproviča. "In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 75, no. 6 (2021): 438–43. http://dx.doi.org/10.2478/prolas-2021-0065.

Full text

Abstract:

Abstract Barley (Hordium vulgare L.) grain is an important food ingredient due to the presence of essential compounds like β-glucans, proteins, resistant starch, phenolic compounds etc. β-glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a h

APA, Harvard, Vancouver, ISO, and other styles

7

Pandey, Shalini, and Neelma Kunwar. "Impact of Barley Product on Human Health and Inhibiting Factors for Consuming the Barley Product." Asian Journal of Agricultural Extension, Economics & Sociology 41, no. 7 (2023): 146–52. http://dx.doi.org/10.9734/ajaees/2023/v41i71957.

Full text

Abstract:

Barley is simply a grain, but scientists have given its importance to say that barley is also a nutritious cereal like Rai, Wheat, and Maize, which grows in India. Rice and wheat consumption is very high than other crops in India. As scientists researched Barley's golden benefits, the practice of eating barley started all over the world, otherwise barley was used only in Hawan-Samagri and beer preparation. Barley chapatti is very famous in Maharashtra. Barley product is now easily available in market as barley flour, barley bread, barley flakes, roasted barley etc. Foreigners use barley in the

APA, Harvard, Vancouver, ISO, and other styles

8

Kukułczanka, Krystyna, Barbara Cząstka, and Anna Marczonek. "The effect of the substratum on the in vitro culture of Cymbidium." Acta Agrobotanica 40, no. 1-2 (2013): 41–51. http://dx.doi.org/10.5586/aa.1987.005.

Full text

Abstract:

The effect of different substrata (agar, pearl barley, oat flakes and perlite) on the growth and development of orchids. <i>Cymbidium</i>, in the early stages of development in in vitro cultures was studied. Liquid PB medium, complete and without peptone, was added to the substratum. The best growth of <i>Cymbidium</i> shoots and roots was observed on pearl barley. The oat flake substratum favored the growth of shoots, however, due to poor air proportions, the numerous developing roots were damaged. The few roots which arose on the traditional agar substratum grew on it

APA, Harvard, Vancouver, ISO, and other styles

9

Skrinjar, Marija, Zoran Masic, and Suncica Kocic-Tanackov. "Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 9–15. http://dx.doi.org/10.2298/zmspn0508009s.

Full text

Abstract:

Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree. About 25% of wheat samples from the localities Nis and Leskovac, 70% from the locality Kikinda, graham flour (1 sample), barley flakes (1 sample), graham bread barley bread, 60% of "healthy food" product samples, 20% of dry sausage samples and 20% of melted cheese samples were contaminated with OTA.

APA, Harvard, Vancouver, ISO, and other styles

10

CRISAN, Ioana, Ana Maria VALEAN, Felicia CHEȚAN, et al. "Reconsideration of Barley in Human Food From the Aspect of Digestive Fiber Content." Hop and Medicinal Plants 31, no. 1-2 (2023): 110–19. https://doi.org/10.15835/hpm.v31i1-2.14742.

Full text

Abstract:

Barley belongs to the genus Hordeum and can be considered one of the oldest cultivated plants, its cultivation being mentioned in the Bible. In human nutrition, barley is used in the form of flakes, sprouts, green juice, pasta, tortillas, puddings or various pastry products. Grains of barley grains (Hordeum vulgare L.) are a valuable source of β-glucan, and its incorporation into products on cereal base also contributes to the intake of other bioactive compounds, such as phenolic compounds. One of the most complex and complete combination of minerals and vitamins develops in young green barley

APA, Harvard, Vancouver, ISO, and other styles

11

Hafifah, Nur, Rieska Indah Mulyani, Kurniati Dwi Utami, and Rinten Anjang Sari. "Glycemic Index Test of Barley Flakes (Coix lacyrma - jobi L) and Red Beans (Phaseolus vulgaris L) as Alternative Healthy Snacks." Formosa Journal of Science and Technology 2, no. 3 (2023): 763–74. http://dx.doi.org/10.55927/fjst.v2i3.3163.

Full text

Abstract:

Diabetes Mellitus (DM) is a metabolic disease in which the prevalence of sufferers continues to increase every year. One of the efforts to prevent diabetes mellitus is by adjusting the pattern of proper food consumption, such as selecting foods with a low glycemic index. This study used a true experimental type with a RAL design (completely randomized design) and the test food given was barley flakes and kidney beans as the most preferred sample with pure glucose equivalent to 50 g Available Carbohydrate as the reference food. The results of the research on the glycemic index value on flakes s

APA, Harvard, Vancouver, ISO, and other styles

12

Nassef, Shereen, Mostafa Asael, and Nadia Abdelmotaleb. "Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)." Food Technology Research Journal 1, no. 2 (2023): 64–76. http://dx.doi.org/10.21608/ftrj.2023.291271.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

BV Vijetha, Lalitha Reddy та AM Natarjan. "Development of Cereal based flavored milk and estimation of β-glucan in oats and barley extract". International Journal of Fundamental and Applied Sciences (IJFAS) 3, № 1 (2014): 11–16. http://dx.doi.org/10.59415/ijfas.v3i1.56.

Full text

Abstract:

Background & Aim: Dyslipidemia one of the risk factor in coronary heart diseases is on rise due to various lifestyle related.Diet plays a crucial role in combating dyslipidemia, hence there is a need to develop the products with therapeutic value totackle dyslipidemia. The present investigation is focused on developing value added cereal based (oat flakes and pearl barley)flavored milk containing β-glucan as the research has highlighted the role of β-glucan in reducing cholesterol levels.Methodology: The flavored milk was developed with different combination of oat and barley extract along

APA, Harvard, Vancouver, ISO, and other styles

14

Sundberg, Birgitta, Lillemor Abrahamsson, and Per �man. "Quality of rolled barley flakes as affected by batch of grain and processing technique." Plant Foods for Human Nutrition 45, no. 2 (1994): 145–54. http://dx.doi.org/10.1007/bf01088472.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Lau, Richard, Mary Cluskey, Erica Howes, Patrick Hayes, and Andrew Ross. "Sensory Acceptance and Satiation Potential of Barley Flakes as a Breakfast Cereal Replacement for Oatmeal." Cereal Foods World 61, no. 5 (2016): 204–8. http://dx.doi.org/10.1094/cfw-61-5-0204.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Škrbić, Biljana, Snežana Milovac, Dejan Dodig, and Bojana Filipčev. "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties." Food Chemistry 115, no. 3 (2009): 982–88. http://dx.doi.org/10.1016/j.foodchem.2009.01.028.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Barczi, András, Dorottya Szabó, Péter Magyari, and Gábor Géczi. "Colour analysing of IPA brewing phases, including daily measuring of the fermentation process." Science, Technology and Innovation 15, no. 1 (2022): 1–7. http://dx.doi.org/10.55225/sti.396.

Full text

Abstract:

Over the last decade, the brewing revolution has shown a new face to brewing. Besides the large-scale production, small-scale, artisanal hand crafted, and home breweries have also become important and relevant. This change has forced large-scale companies to change their usual methods and brew other types of recipes as well.One of the most popular ALE-type beers is the Indian Pale Ale (IPA), which gives beer a fruity-citrus flavour due to its hop content. It is especially popular with novice brewers as it has no enormous machine requirements compared to LAGER-type beers.In the study, we made o

APA, Harvard, Vancouver, ISO, and other styles

18

Kyrychenko, V. V., N. I. Vasko, O. Yu Leonov, H. V. Shchypak, K. Yu Suvorova, and O. V. Morhun. "Current strategy of cereal breeding." Plant Breeding and Seed Production, no. 122 (February 13, 2023): 100–112. http://dx.doi.org/10.30835/2413-7510.2022.271759.

Full text

Abstract:

Basing on results of long-term research (2015 - 2021), the Plant Production Institute named after V.Ya. Yuriev of NAAS determined the genetic and phenotypic variabilities of cereal genotypes (winter wheat and triticale, spring barley) for useful economic characteristics, adaptability, and grain and flour quality indicators. New breeding material was created; it allows for expansion of new trends in the breeding of these crops; the trends are focused on increasing the physiological value of final products: bread, cookies, cakes, flakes, etc. New cereal cultivars have been bred: Haiok, Metelytsi

APA, Harvard, Vancouver, ISO, and other styles

19

Granfeldt, Yvonne, Ann-Charlott Eliasson, and Inger Björck. "An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing." Journal of Nutrition 130, no. 9 (2000): 2207–14. http://dx.doi.org/10.1093/jn/130.9.2207.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

USVA, K., M. SAARINEN, and J.-M. KATAJAJUURI. "Supply chain integrated LCA approach to assess environmental impacts of food production in Finland." Agricultural and Food Science 18, no. 3-4 (2009): 460–76. http://dx.doi.org/10.23986/afsci.5967.

Full text

Abstract:

A process was started in the late 1990s to produce comprehensive environmental data on particular aspects of Finnish food production with the aim of analyzing the environmental impacts (at least climate change, acidification and eutrophication and some other impacts) of products and locating hot spots in production chains. A supply chain integrated life cycle assessment was carried out on fodder barley, hard cheese, oat flakes, potato flour, cream cheese potato gratin, beer, honey-marinated/sliced broiler fillet and greenhouse cucumber. Methodological improvements in assessing environmental im

APA, Harvard, Vancouver, ISO, and other styles

21

Zaikina, Maria, Ksenia Chebotareva, and Anastasia Gurenko. "Innovative technology of flour confectionery products for therapeutic and preventive nutrition of patients with diabetes mellitus." BIO Web of Conferences 32 (2021): 03010. http://dx.doi.org/10.1051/bioconf/20213203010.

Full text

Abstract:

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat, oat and barley flour occupy a special place. The use of raw materials with a low glycemic index in the formulation of flour confectionery products makes it possible to improve both the organoleptic and physicochemical properties of the product. They also allow to reduce the energy value of such products by reducing the amount of wheat flour, low-calorie margarine, melange and at the same time significantly increase the biological value of the food

APA, Harvard, Vancouver, ISO, and other styles

22

Chornei, Kristina, Dmytro Tymchak, and Svitlana Mykolenko. "PROSPECTS FOR IMPROVING THE RECIPE COMPOSITION OF GRAIN BARS AND MARKET ANALYSIS." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 2(8) (June 15, 2021): 127–35. http://dx.doi.org/10.20998/2413-4295.2021.02.18.

Full text

Abstract:

The market for gluten-free cereal bars as food concentrates and promising food products was studied from the focus of their dietary properties and a functional purpose. The range of grain bars made up 12% of the total food concentrates market in Ukraine and only about 1% of which was devoted to gluten-free grain bars. The main component of both domestic and foreign grain bars included the various products of grain processing. The range of grain bars of domestic and foreign production was analyzed in terms of their component composition and positioning on the market, and then classified into fo

APA, Harvard, Vancouver, ISO, and other styles

23

Коломиец, С. Н., О. И. Бундина, Н. С. Жильцова, and Е. В. Кириллова. "Study of organoleptic quality indicators of cereals." Food processing industry, no. 8 (August 2, 2024): 81–83. http://dx.doi.org/10.52653/ppi.2024.8.8.015.

Full text

Abstract:

С незапамятных времён крупа – основа питания человека. Полулярность крупы объясняется не только полезными свойствами продукта, но и его доступностью и низкой ценой. Основными потребителями круп являются образовательные, медицинские учреждения, учреждения пенитенциарной системы, армия и т.д., что делает крупы основным российским национальным продуктом. В силу увеличения спроса на крупы и расширения ассортимента новыми видами круп необходимо выработать требования, которые будут включены в нормативные документы. Органолептическая оценка является важной при определении качества круп для потребител

APA, Harvard, Vancouver, ISO, and other styles

24

Makenova, A. A., and A. K. Kekibaeva. "DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 446 (2021): 135–41. http://dx.doi.org/10.32014/2021.2518-1491.38.

Full text

Abstract:

The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materi

APA, Harvard, Vancouver, ISO, and other styles

25

Tsirivakou, Athina, Eleni Melliou, and Prokopios Magiatis. "A Method for the Rapid Measurement of Alkylresorcinols in Flour, Bread and Related Products Based on 1H qNMR." Foods 9, no. 8 (2020): 1025. http://dx.doi.org/10.3390/foods9081025.

Full text

Abstract:

The main objectives of the current work were to investigate differences among flours from traditionally preserved Greek varieties of cereals, and especially those of wheat, and in parallel, to correlate those potential differences with the presence of bioactive natural ingredients. In this context, we developed a new, fast, and simple method for the measurement of total 5-alkylresorcinols in cereals and related foods by qNMR. Several types of flour (white or whole-grain) coming from wheat, i.e., Triticum dicoccum, T. monococcum, T. aestivum, T. durum and T. turgidum, corn, barley, rye and oat

APA, Harvard, Vancouver, ISO, and other styles

26

SOTS, S., and O. BUNYAK. "STUDY OF MOISTURE ABSORPTION OF SWEET CORN GRAIN OF DIFFERENT FRACTIONS." Grain Products and Mixed Fodder’s 19, no. 1 (2019): 19–23. http://dx.doi.org/10.15673/gpmf.v19i1.1316.

Full text

Abstract:

In Ukraine, as the raw material for the production of cereals, flour, flakes, the following main crops are used: wheat,barley, buckwheat, oats, corn, rice, millet, peas. The volume of world grain production has grown significantly in recentyears. In Ukraine, corn is the main fodder crop, and only a small amount is used as a food. Corn has the leading place amongthe major grain crops in world agricultural production. Corn grain production is concentrated in warm regions. In some regions,corn is the basis of the traditional nutrition of the population, but basically it forms part of the feed in

APA, Harvard, Vancouver, ISO, and other styles

27

Kennedy, Rian, Aidan P. Moloney, Edward G. O’Riordan, Alan K. Kelly, and Mark McGee. "Intake, Growth and Carcass Traits of Steers Offered Grass Silage and Concentrates Based on Contrasting Cereal Grain Types Supplemented with Field Beans, Peas or Maize By-Products." Animals 13, no. 7 (2023): 1209. http://dx.doi.org/10.3390/ani13071209.

Full text

Abstract:

The study objective was to determine intake and performance of beef cattle individually offered perennial ryegrass-dominant grass silage ad libitum supplemented with 4 kg dry matter daily of, rolled barley or maize meal-based concentrate rations containing supplements of flaked field beans, flaked peas, maize dried distillers grains (MDD) or maize gluten feed (MGF) for 110 days (Experiment 1), rolled barley or rolled oats with or without supplements of flaked field beans or flaked peas for 146 days (Experiment 2), and to quantify the nitrogen balance of diets similar to those offered in Experi

APA, Harvard, Vancouver, ISO, and other styles

28

Giovanetti, Valeria, Filippo Boe, Mauro Decandia, et al. "Milk Urea Concentration in Dairy Sheep: Accounting for Dietary Energy Concentration." Animals 9, no. 12 (2019): 1118. http://dx.doi.org/10.3390/ani9121118.

Full text

Abstract:

In dairy sheep milk urea concentration (MUC) is highly and positively correlated with dietary crude protein (CP) content and, to a lesser extent, with protein intake. However, the effect of dietary energy and carbohydrate sources on MUC of lactating ewes is not clear. Thus, the objective of this study was to assess the effects of diets differing in energy concentration and carbohydrate sources on MUC values in lactating dairy ewes. Two experiments were conducted (experiment 1, E1, and experiment 2, E2) on Sarda ewes in mid and late lactation kept in metabolic cages for 23 d. In both experiment

APA, Harvard, Vancouver, ISO, and other styles

29

Plascencia, Alejandro, Víctor M. González-Vizcarra, and Richard A. Zinn. "Comparative effects of grain source on digestion characteristics of finishing diets for feedlot cattle: steam-flaked corn, barley, wheat, and oats." Canadian Journal of Animal Science 98, no. 4 (2018): 794–800. http://dx.doi.org/10.1139/cjas-2018-0018.

Full text

Abstract:

Twelve Holstein steers (454 ± 32 kg) with cannulas in rumen and proximal duodenum were used in a generalized randomized block design to compare steam-flaked corn (SFC), barley (SFB), wheat (SFW), and oats (SFO) as grain sources (74% of diet dry matter, flake density = 0.31 kg L−1) on characteristics of digestion. Ruminal organic matter (OM) digestion was similar for SFC-, SFB-, and SFW-based diets, but lower for SFO. Ruminal microbial efficiency was greater for SFW and SFO. Given that the undegradable intake protein (UIP) value of SFC is 57%, the comparative UIP values for SFB, SFW, and SFO we

APA, Harvard, Vancouver, ISO, and other styles

30

Siphambili, S., A. P. Moloney, E. G. O’Riordan, M. McGee, S. M. Harrison та F. J. Monahan. "Partial substitution of barley with maize meal or flaked meal in bovine diets: effects on fatty acid and α-tocopherol concentration and the oxidative stability of beef under simulated retail display". Animal Production Science 62, № 2 (2022): 182. http://dx.doi.org/10.1071/an20627.

Full text

Abstract:

ContextDifferent cereal grain sources may be used in beef production but little is known about their effects on beef quality.AimsThis study evaluated fatty acid composition, α-tocopherol concentration and oxidative stability of beef from bulls fed barley or a combination of barley and either ground or toasted flaked maize.MethodsFatty acid composition, α-tocopherol concentration, lipid oxidation and colour stability were measured in beef from late maturing bulls finished on a barley-based concentrate (BC) or on the concentrate with barley partially replaced by either maize meal (MM) or flaked

APA, Harvard, Vancouver, ISO, and other styles

31

Al-Saghier, O. A. S., and R. C. Campling. "Energy and protein supplements to straw-based diets for yearling cattle: effects on straw intake and digestibility." Animal Science 52, no. 1 (1991): 83–92. http://dx.doi.org/10.1017/s0003356100005717.

Full text

Abstract:

ABSTRACTA series of change-over experiments examined the intake and digestibility of straw-based diets in yearling dairy heifers. Voluntary intakes of straws given as the sole food to yearling dairy heifers were 1·28, 1·20 and 0·90 kg dry matter (DM) per 100 kg live weight for barley, wheat and oat straws respectively, and the corresponding digestibility of organic matter was 0·47, 0·53 and 0·48. When supplemented with 2 kg rolled barley the intakes of straw did not alter, nor were they affected by replacing part of the rolled barley with an equal amount of soya-bean meal and thus increasing t

APA, Harvard, Vancouver, ISO, and other styles

32

Ebrahimi, Seyed Hadi. "Feeding Complete Concentrate Pellets Containing Ground Grains or Blend of Steam-Flaked Grains and Other Concentrate Ingredients in Ruminant Nutrition – A Review." Annals of Animal Science 20, no. 1 (2020): 11–28. http://dx.doi.org/10.2478/aoas-2019-0055.

Full text

Abstract:

AbstractThe feed industry has attempted to encourage the animal husbandry sector to feed complete concentrate pellets containing ground grains in ruminant nutrition and thus prevent farmers from making concentrate in their farms. Reducing particle size using pre-pelleting grinding and pressing materials during pellet formation, plus starch gelatinization by heat treatment in the conditioner are key factors determining the extent and rate of starch digestion in ingested pellets. If prepelleting grinding of corn and barley grain for using in the pelleted concentrate results in ground materials o

APA, Harvard, Vancouver, ISO, and other styles

33

GRIMSON, R. E., R. P. STILBORN, R. D. WEISENBURGER, and J. A. BASARAB. "EFFECTS OF BARLEY VOLUME-WEIGHT AND PROCESSING METHOD ON FEEDLOT PERFORMANCE OF FINISHING STEERS." Canadian Journal of Animal Science 67, no. 1 (1987): 43–53. http://dx.doi.org/10.4141/cjas87-006.

Full text

Abstract:

Barley of three different volume-weights (VW) (light, 47.8; medium, 55.6; heavy, 66.6 kg hL−1) was subjected to two processing treatments (DR, dry rolled; SF, steam flaked) and fed to 192 yearling steers (avg. body weight 332 kg) at a level of 85% of the dietary dry matter (DM) in combination with barley silage (10.75% of DM) and mineral-vitamin premix (4.25% of DM) during the finishing period. No significant two- and three-way interactions were observed for any of the traits studied. Average daily gain (ADG) of cattle fed SF and DR diets was similar (P > 0.05) except during the first 27 d

APA, Harvard, Vancouver, ISO, and other styles

34

Tassone, Sonia, Riccardo Fortina, Emanuela Valle, et al. "Comparison of In Vivo and In Vitro Digestibility in Donkeys." Animals 10, no. 11 (2020): 2100. http://dx.doi.org/10.3390/ani10112100.

Full text

Abstract:

We compared in vivo and in vitro dry matter (DM) and neutral detergent fiber (NDF) digestibility in donkeys using feces as microbial inoculum. Four donkeys were used in a 4 × 4 Latin square design with a 2 × 2 factorial arrangement of treatments. The animals were fed two types of hay, with or without flaked barley. For the in vivo procedure, total feces were collected for 6 days from each donkey; digestibility was calculated as the difference between ingested and excreted DM and NDF. For the in vitro procedure, donkey feces were buffered and used as microbial inoculum in an Ankom DaisyII Incub

APA, Harvard, Vancouver, ISO, and other styles

35

Munuera, J. M., J. I. Paredes, S. Villar-Rodil, M. Ayán-Varela, A. Martínez-Alonso, and J. M. D. Tascón. "Electrolytic exfoliation of graphite in water with multifunctional electrolytes: en route towards high quality, oxide-free graphene flakes." Nanoscale 8, no. 5 (2016): 2982–98. http://dx.doi.org/10.1039/c5nr06882g.

Full text

Abstract:

Barely oxidized graphenes of a high quality could be obtained by the anodic route for the first time using a number of electrolytes of amphiphilic nature that play a multifunctional role: exfoliating electrolytes, colloidal dispersants and sacrificial agents to prevent oxidation of graphene.

APA, Harvard, Vancouver, ISO, and other styles

36

Bielamowicz, Lauren P., Taylor J. Garcia, Nichole M. Cherry, James P. Muir, and William B. Smith. "166 Moo-vie Snacks: Evaluation of waste popcorn as a feedstuff in comparison with known livestock feeds." Journal of Animal Science 97, Supplement_1 (2019): 55. http://dx.doi.org/10.1093/jas/skz053.124.

Full text

Abstract:

Abstract While the use of by- or co-products can help offset the costs of feeding cattle, these feeds often increase in price with increased adoption. Therefore, discovery and characterization of novel feedstuffs could benefit the producer. Our objective was to evaluate the viability of waste popcorn (Zea mays L.) as a feedstuff in ruminant diets. This objective was addressed through a series of two experiments. In Exp. 1, storage stability of popcorn was evaluated. Popcorn was collected on consecutive weekdays in 2 wk from a local cinema. Samples (n = 10) were subdivided into 9 aliquots and s

APA, Harvard, Vancouver, ISO, and other styles

37

Clinquart, A., L. Istasse, I. Dufrasne, A. Mayombo, C. van Eenaeme, and J. M. Bienfait. "Effects on animal performance and fat composition of two fat concentrates in diets for growing-fattening bulls." Animal Science 53, no. 3 (1991): 315–20. http://dx.doi.org/10.1017/s0003356100020316.

Full text

Abstract:

AbstractTwo experiments were carried out with growing-fattening bulls, offered a fattening diet based on concentrate and supplemented with soya oil or steam-flaked linseed. Soya oil (200 g/kg) was mixed with middlings (800 g/kg). Linseed (500 g/kg) and whole barley (500 g/kg) were steam flaked. The fat incorporation resulted in an increase of the ether extract content from 26·5 g/kg dry matter to about 45 g/kg. The incorporation of soya oil increased the average daily gain (P> 0·05). The saturated: unsaturated fatty acid ratio was reduced in perirenal fat due to an increase of oleic acid an

APA, Harvard, Vancouver, ISO, and other styles

38

Hawass, Zahi, Fekri A. Hassan, and Achilles Gautier. "Chronology, Sediments, and Subsistence at Merimda Beni Salama." Journal of Egyptian Archaeology 74, no. 1 (1988): 31–38. http://dx.doi.org/10.1177/030751338807400104.

Full text

Abstract:

Test excavation at Merimda Beni Salama indicates initial occupation of the site during the early part of the fifth millennium Be. Subsistence was based on the exploitation of cattle, sheep/goats, pigs, fish, hippopotamus, and on the cultivation of wheat and barley. Both flake and bifacial tools were utilized; the bifacial tools include foliate ‘knives’, sickles, and a concave-based triangular point. The assemblage shows close affinity to the Fayum Neolithic, which dates to the same period. Both the Fayum and Merimda Neolithic antedate the predynastic sites in the Nagada region. The initial occ

APA, Harvard, Vancouver, ISO, and other styles

39

Li, Minghui, Mingliang Li, Haiping Huang, Lei Gong, and Debao Zheng. "Differences of Pore Features in Marine Shales between Lower Cambrian and Lower Silurian Formations of Upper Yangtze Area, South China." Energies 15, no. 3 (2022): 820. http://dx.doi.org/10.3390/en15030820.

Full text

Abstract:

Lower Cambrian shale and lower Silurian shale are both typical of oil-prone kerogen and siliceous composition, but different in thermal maturities. Porosity differences were determined in marine shales between the two shales. Measurements were utilized including organic geochemistry, XRD, scanning electron microscopy (SEM) and N2 gas adsorption. Pore volume (PV) of lower Silurian shale was approximately 1.5 times higher than that of lower Cambrian shale, and pore surface area (PSA) of lower Silurian shale was almost 2.5 times higher than that of lower Cambrian shale. Lower Cambrian shale and l

APA, Harvard, Vancouver, ISO, and other styles

40

Mineshige, Shin, N. Bob Ouchi, and Hiraku Nishimori. "On the Generation of 1/f Fluctuations in X-Rays from Black-Hole Objects." Publications of the Astronomical Society of Japan 46, no. 1 (1994): 97–105. https://doi.org/10.1093/pasj/46.1.97.

Full text

Abstract:

Abstract There exist fluctuations with a frequency dependence of f–β with β ~ 1 in the X-rays from stellar black-hole candidates and active galactic nuclei. We present here a simple cellular automaton model for generating such fluctuations. In this model, a gas particle is randomly injected into an accretion disk surrounding a black hole. When the mass density of the disk exceeds some critical value at a certain point, an unknown instability is assumed to become established and accumulated material begins to drift inward as an avalanche, thereby emitting X-rays. The system then evolves to and

APA, Harvard, Vancouver, ISO, and other styles

41

Treby, Donna L., Alan Horsup, and Peter J. Murray. "Field evaluation of supplementary feed and water for the northern hairy-nosed wombat, Lasiorhinus krefftii." Wildlife Research 34, no. 2 (2007): 149. http://dx.doi.org/10.1071/wr05116.

Full text

Abstract:

The northern hairy-nosed wombat, Lasiorhinus krefftii, is listed as critically endangered in Australia and is restricted to a single population of ~90 animals in central Queensland. The area receives low rainfall and is regularly subjected to periods of drought and therefore is at risk from wildfire. There is a clear link between good wet seasons and higher levels of reproductive activity. A long-term management goal of the L. krefftii recovery program has been to determine preferred feed of wombats and to gain acceptance of supplementary feed and water by L. krefftii in order to mitigate the

APA, Harvard, Vancouver, ISO, and other styles

42

Wales, W. J., E. S. Kolver, and A. R. Egan. "Digestion during continuous culture fermentation when replacing perennial ryegrass with barley and steam-flaked corn." Journal of Dairy Science 92, no. 1 (2009): 189–96. http://dx.doi.org/10.3168/jds.2008-1223.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Rasmussen, Uffe. "Lystrup Østergård – En værkstedsplads fra yngre stenalder." Kuml 61, no. 61 (2012): 9–73. http://dx.doi.org/10.7146/kuml.v61i61.24496.

Full text

Abstract:

Lystrup ØstergårdA Neolithic workshopIn 2007 a remarkable small site dating from the later part of the Early Neolithic Funnel Beaker culture was discovered at Lystrup, north of Aarhus in Eastern Jutland. Careful total excavation of the site revealed a well-defined cultural deposit with dense concentrations of flint debitage and implements lying in situ in a shallow hollow resulting from a group of windthrows. Via a series of analyses, the distribution of the finds relative to the individual features which were demonstrated, including a central hearth, has made it possible to reconstruct the ev

APA, Harvard, Vancouver, ISO, and other styles

44

Chrenkova, M., Z. Formelova, Z. Ceresnakova, et al. "Rumen undegradable protein (RUP) and its intestinal digestibility after steam flaking of cereal grains." Czech Journal of Animal Science 63, No. 4 (2018): 160–66. http://dx.doi.org/10.17221/74/2017-cjas.

Full text

Abstract:

While it is known that heat treatment of cereal grains generally improves the nutritional value for ruminants, simultaneous information on rumen degradability and intestinal digestibility of the rumen by-pass is scarce, especially for non-starch constituents. The effect of steam flaking at 90°C for 30 min on protein quality of maize, wheat, and barley was studied. In addition to proximal chemical analyses, protein rumen degradability was determined in vitro and intestinal digestibility of rumen undegraded protein was determined using the mobile bag method. No significant effects of steam flaki

APA, Harvard, Vancouver, ISO, and other styles

45

Sots, S., I. Kustov, and Y. Kuzmenko. "Manufacture of groats and flaked products by processing of naked oats grain and hull-less barley." Food Industry 27 (June 2020): 21. http://dx.doi.org/10.24263/2225-2916-2020-27-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Safaei, Kh, G. R. Ghorbani, M. Alikhani, A. Sadeghi - Sefidmazgi, and W. Z. Yang. "Response of lactating dairy cows to degree of steam-flaked barley grain in low-forage diets." Journal of Animal Physiology and Animal Nutrition 101, no. 5 (2016): e87-e97. http://dx.doi.org/10.1111/jpn.12565.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Johnson, C. L., and D. A. Aubrey Jones. "Effect of change of diet on the mineral composition of rumen fluid, on magnesium metabolism and on water balance in sheep." British Journal of Nutrition 61, no. 3 (1989): 583–94. http://dx.doi.org/10.1079/bjn19890145.

Full text

Abstract:

1. The effects of four diets on water intake, rumen fluid outflow-rate, rumen pH and mineral metabolism were studied in wether sheep. The diets were barley and hay, flaked maize and hay, dried grass and frozen grass.2. Experimental periods were of 12 d duration, and plasma magnesium concentrations were lower at the end of treatment periods when the grass diets were given and were significantly different (P < 0.05) at 11.00 and 20.45 hours. Also, the concentration was significantly lower with the dried-grass diet than with the frozen-grass diet (P < 0.05).3. The concentration of Mg in rum

APA, Harvard, Vancouver, ISO, and other styles

48

Hoang, CC, BJ Hosking, and JHG Holmes. "Steam-flaked lupins for preruminant calf rations." Australian Journal of Experimental Agriculture 35, no. 8 (1995): 1063. http://dx.doi.org/10.1071/ea9951063.

Full text

Abstract:

Steam-rolled lupins were studied as a cheaper alternative to complex and expensive commercial calf rations for rearing dairy calves. Four diets were fed to 4 groups of 6-8 calves: diet 1, 100% commercial pelletted calf ration (CR), 0% steam-flaked lupins (SFL); diet 2, 67% CR, 33% SFL; diet 3, 33% CR, 67% SFL; and diet 4, 100% SFL. A multimineral salt block and fresh water were available. Calves received milk-replacer (MR) in week 1, MR plus experimental diets in weeks 2-5, then experimental diets plus a small amount of straw in weeks 6-10. Calves grazed fresh pasture in weeks 11-15. Blood and

APA, Harvard, Vancouver, ISO, and other styles

49

Zinn, R. A., and R. Barajas. "Influence of flake density on the comparative feeding value of a barley-corn blend for feedlot cattle." Journal of Animal Science 75, no. 4 (1997): 904. http://dx.doi.org/10.2527/1997.754904x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Gou, Tingyu, Rui Liu, Bernhard Kliem, Yuming Wang, and Astrid M. Veronig. "The birth of a coronal mass ejection." Science Advances 5, no. 3 (2019): eaau7004. http://dx.doi.org/10.1126/sciadv.aau7004.

Full text

Abstract:

The Sun’s atmosphere is frequently disrupted by coronal mass ejections (CMEs), coupled with flares and energetic particles. The coupling is usually attributed to magnetic reconnection at a vertical current sheet connecting the flare and CME, with the latter embedding a helical magnetic structure known as flux rope. However, both the origin of flux ropes and their nascent paths toward eruption remain elusive. Here, we present an observation of how a stellar-sized CME bubble evolves continuously from plasmoids, mini flux ropes that are barely resolved, within half an hour. The eruption initiates

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!