Academic literature on the topic 'Corn bread'
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Journal articles on the topic "Corn bread"
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Joseph, E., and Y. Ru. "Low Fat Corn Bread." Journal of the Academy of Nutrition and Dietetics 113, no. 9 (September 2013): A44. http://dx.doi.org/10.1016/j.jand.2013.06.149.
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Kirsch, A. Mariah. "The Importance of Corn Bread." Journal of Palliative Medicine 18, no. 2 (February 2015): 189–90. http://dx.doi.org/10.1089/jpm.2014.0178.
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López, Ana Cristina Ballesteros, Accacia Julia Guimarães Pereira, and Roberto Gonçalves Junqueira. "Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread." Brazilian Archives of Biology and Technology 47, no. 1 (March 2004): 63–70. http://dx.doi.org/10.1590/s1516-89132004000100009.
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The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.
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El-Shafei, Malak M., Mahassen H. Abbassi, Nargis S. Bassily, and Amin K. Said. "Availability of essential amino acids in corn flour and corn bread." Food / Nahrung 27, no. 8 (February 9, 2009): 803–8. http://dx.doi.org/10.1002/food.2750270809.
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Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Grażyna Cacak-Pietrzak, Antoni Miś, and Stanisław Rudy. "Physical properties of gluten-free bread caused by water addition." International Agrophysics 29, no. 3 (July 1, 2015): 353–64. http://dx.doi.org/10.1515/intag-2015-0042.
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Abstract In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of water from 80 to 120% of flour mass, resulted in significant changes in the quality of bread. Bread made of corn flour required the largest amount of water addition (120%); however, bread made of rice flour was characterized by a better quality with the lowest amount of water addition (80%), while bread made of corn and rice flour and buckwheat, corn, and rice flour were characterized by the best quality when the amount of water addition was 90%. Changes in the physical properties of bread were described as second degree polynomial regression equations or by linear regression and the canonical form was proposed.
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Filipovic, Nada, Dragana Soronja-Simovic, and Vladimir Filipovic. "Breadmaking characteristics of dough with extruded corn." Chemical Industry and Chemical Engineering Quarterly 15, no. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.
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Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.
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Khrapko, O. P., N. V. Sokol, and N. S. Sanzharovskaya. "Using high-lysine corn flour in the bread-making process." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012014. http://dx.doi.org/10.1088/1755-1315/1052/1/012014.
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Abstract This paper considered the possibility of using high-lysine corn flour in the production techniques of wheat bread. It demonstrated the need for development of a bread formula with functional ingredients. It examined the effect of high-lysine corn flour (5, 10, 15 and 20%) on the quality of dough and bread made therefrom. The studies conducted with standard methods determined the effect of high-lysine corn flour on the physical and chemical parameters and organoleptical properties of finished products. The paper revealed the potential of high-lysine corn flour when it is used in the food industry, in particular in bread baking. The formula for making Solnechny style bread, containing 10% of high-lysine corn flour, was determined. It was found that the developed bread had high quality characteristics. The protein content in the new Solnechny style bread increased by 2.0%, the mineral and vitamin composition changed, the potassium increased by 1.24%, phosphorus - by 3.48%. The finished products were much more enriched with magnesium, manganese and iron, vitamins B1 and PP.
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Alcântara, Rafael Grassi de, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, and Fernanda Maria Vanin. "Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution." Journal of Food Quality 2020 (August 28, 2020): 1–13. http://dx.doi.org/10.1155/2020/9245035.
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The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.
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Świetlicka, Izabela, Siemowit Muszyński, and Agata Marzec. "Extruded Bread Classification on the Basis of Acoustic Emission Signal With Application of Artificial Neural Networks." International Agrophysics 29, no. 2 (April 1, 2015): 221–29. http://dx.doi.org/10.1515/intag-2015-0022.
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Abstract The presented work covers the problem of developing a method of extruded bread classification with the application of artificial neural networks. Extruded flat graham, corn, and rye breads differening in water activity were used. The breads were subjected to the compression test with simultaneous registration of acoustic signal. The amplitude-time records were analyzed both in time and frequency domains. Acoustic emission signal parameters: single energy, counts, amplitude, and duration acoustic emission were determined for the breads in four water activities: initial (0.362 for rye, 0.377 for corn, and 0.371 for graham bread), 0.432, 0.529, and 0.648. For classification and the clustering process, radial basis function, and self-organizing maps (Kohonen network) were used. Artificial neural networks were examined with respect to their ability to classify or to cluster samples according to the bread type, water activity value, and both of them. The best examination results were achieved by the radial basis function network in classification according to water activity (88%), while the self-organizing maps network yielded 81% during bread type clustering.
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Sutrisno, A., S. S. Yuwono, and I. Ikarini. "Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012028. http://dx.doi.org/10.1088/1755-1315/924/1/012028.
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Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.
Dissertations / Theses on the topic "Corn bread"
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Botelho, Fabiana de Souza. "Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5324.
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Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade Nova de LisboaThe production of gluten-free bread poses a technological challenge that involves the creation of viscoelastic dough without the support of the gluten network (present on bread from wheat). For that purpose the, industry usually uses hydrocolloids. However the resulting bread is pricy and less accessible. The objective of this study is to adapt this technique to the home production of gluten-free bread. The effects of xanthan and guar gums in bread doughs, as well as in the final texture of such bread, were studied. Gluten free doughs were evaluated regarding their rheologic properties and texture parameters. Bread was evaluated in terms of texture and colour. Different gum proportions were studied in a total concentration of 1% (w/w). The proportion of 1:1 mixture originated a dough with an improved technological characteristic and a bread less firm than the control. For this proportion, a reduction of the total gum concentration to 0.5% was evaluated, resulting in an improvement of the characteristics of the bread. Previous hydration of gums was also evaluated (30 and 60 min) showing no significant effect on final bread characteristics. Aging curves showed that bread firmness significantly increases with time, but gums effects are sustained
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Січка, Д. Р. "Розширення асортименту хлібобулочної продукції за рахунок традиційних національних технологій та інноваційних підходів." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25288.
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Січка, Д. Р. Розширення асортименту хлібобулочної продукції за рахунок традиційних національних технологій та інноваційних підходів : випускна кваліфікаційна робота : 181 "Харчові технології" / Д. Р. Січка ; керівник роботи В. М. Челябієва ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 60 с.У випускній кваліфікаційній роботі наведений літературний огляд традиційних видів хліба в Україні та світі, інновацій, що пропонуються у технології хлібопекарського виробництва в Україні, особливостей технології хліба Європи, Американського континенту, Азії. В роботі представлені два вироби. Перший виріб хліб з трьох видів борошна (пшеничного, житнього та кукурудзяного) з додаванням патоки меляси та родзинок. Була розроблена рецептура для даного виробу, визначені органолептичні та фізико-хімічні показники готового хліба. Також спроектована лінія для приготування даного виробу на пару. Другий виріб це хліб з цільнозернового борошна на заквасці. Для цього виробу була виведена закваска з цільнозернового борошна та культури молочнокислих бактерій що використовуються в приготуванні кефіру. Була розроблена рецептура для даного виробу, визначені органолептичні та фізико-хімічні показники готового хліба. Також спроектована лінія для приготування даного виробу.
The final qualification work presents a literary review of traditional types of bread in Ukraine and the world, innovations offered in the technology of bakery production in Ukraine, features of bread technology in Europe, the Americas, Asia. The paper presents two products. The first product is bread from three types of flour (wheat, rye and corn) with the addition of molasses and raisins. A recipe for this product was developed, organoleptic and physicochemical parameters of finished bread were determined. A line for steaming this product has also been designed. The second product is whole-grain bread with sourdough. For this product, sourdough was derived from whole-grain flour and cultures of lactic acid bacteria used in the preparation of kefir. A recipe for this product was developed, organoleptic and physicochemical parameters of finished bread were determined. A line for cooking this product has also been designed.
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Blue, Benjamin. "Factors impacting organic corn production in the U.S." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35371.
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Master of AgribusinessDepartment of Agricultural Economics
Keith Harris
The organic food industry experienced rapid growth over the past several decades. Typically, the majority of this growth is associated with the produce sector, but as consumers demand organic options for more food products, organic grains, dairy, and animal meat have emerged as viable food alternatives. There is currently a shortage of organic grains, specifically corn, to feed the livestock that provide organic meat and dairy products. This shortage has led to increased imports of organic corn in order to satisfy the domestic demand. Previous research comparing organic corn prices and profitability to conventional corn have shown organic corn production to be at least as profitable as conventional. With the declining value of cash receipts for conventional corn and the potential profitability advantage of organic corn, very few farmers are devoting acreage to organic corn in the U.S. This study seeks to determine potential economic reasons for this discrepancy. This research develops numerous production scenarios for organic corn in order to observe potential break-even yields a farmer could experience. For example, a nine-year low for price per bushel of organic corn was substituted in to actual values for current production to represent a possible break-even yield that could occur. In this study, the elasticity of organic corn is also calculated. The price elasticity of demand for organic corn gives insight as to how sensitive the demand is to a change in price per bushel. The findings in this study are expected to add insight to the reasons why U.S. farm production of organic corn is less than its domestic demand. It is hoped that famers will benefit from the results in this research in order to better understand organic corn production.
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Bucknor, Matthew David. "Study of In-Core Flow Blockage by Insulation Debris." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1236382376.
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Yarsky, Peter. "Core design and reactor physics of a breed and burn gas-cooled fast reactor." Thesis, Massachusetts Institute of Technology, 2005. http://hdl.handle.net/1721.1/34650.
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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nuclear Engineering, 2005.Includes bibliographical references (p. 245-248).
In order to fulfill the goals set forth by the Generation IV International Forum, the current NERI funded research has focused on the design of a Gas-cooled Fast Reactor (GFR) operating in a Breed and Burnm (B&B) fuel cycle mode. B&B refers to a once-through fuel cycle where low enriched uranium (less than 5 w/o 235U in U) subcritical assemblies are loaded into the core in equilibrium, yet in-situ plutonium breeding carries the fuel through a discharge burnup on the order of 150 MWD/kgHM. The B&B fuel cycle meets the GenIV goals of sustainability, economics, and proliferation resistance by increasing fuel burnup without the need for spent fuel reprocessing, recycle, or reuse of any kind. The neutronic requirements for B&B are strict and require an ultra-hard neutron spectrum. Therefore, the GFR is ideally suited for this fuel cycle. In the present work the B&B GFR concept evolved into two practical reactor designs, both of which build on extensive previous gas-cooled reactor design experience. The first version is the "demonstration" concept using highly neutronically reactive U15N fuel in a hexagonal pin fuel array that is nearly 50 v/o fuel. The core is helium cooled, with an outlet temperature of 570 °C.
The helium primary circuit is coupled to a steam Rankine power conversion system essentially identical to that for the British Advanced Gas-cooled Reactors. One advantage of the low coolant temperature compared to other GenIV GFR concepts is that it allows for the use of oxide dispersion strengthened stainless steels (ODS) in core. The fuel is manufactured using advanced vibration compaction techniques, clad in ODS, and vented in order to achieve the high burnup goal. The second version, the "advanced" concept builds on the experience of the demonstration concept to develop a B&B GFR without the need for expensive U'5N fuel. In order to substitute the nitride fuel with carbide, significantly higher heavy metal loadings are required (60 v/o fuel for UC versus 50 v/o fuel for U'5N) which are not practically achievable with a conventional pin fuel array. Therefore, an innovative tube-in-duct assembly design was proposed to achieve B&B operation with the less neutronically reactive carbide fuel. The advanced core offers significantly reduced natural uranium requirements and lower equilibrium fuel cycle costs (5 mills/kWhre) compared with conventional light water reactors (7 mills/kWhre), as the burnup is tripled for the same reload enrichment.
(cont.) The B&B GFR designs, though requiring active decay heat removal, are semi-self-regulating from a reactivity feedback standpoint and are designed to withstand all plausible accident scenarios, including loss of flow, loss of heat sink, and transient overpower all without scram. Reactor pressure vessel blowdown (LOCA) was investigated and while the B&B GFR has a low positive coolant void reactivity (less than 1$), the added reactivity during blowdown is compensated through other strong negative reactivity feedback mechanisms, thereby allowing for the safe operation of the B&B GFR.
by Peter Yarsky.
Ph.D.
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Gerken, Lisa M. "Long-Term Cooling of an SBLOCA: Boron Precipitation in the Core, Boron Dilution in the Steam Generators." Thesis, Virginia Tech, 2014. http://hdl.handle.net/10919/24906.
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When soluble boron is used to control reactivity, there are two particular events which can challenge long-term core cooling (LTCC) during the small break loss-of-coolant accident (SBLOCA): boron precipitation and boron dilution. The initial consequences of the SBLOCA are mitigated by the emergency safety systems, but the core continues to boil. As boron is less volatile than steam, the steam is virtually boron free. All the boron remains in the core, the boron concentration in the core rises. If the solubility limit is reached, precipitation could occur. The boron precipitation event was historically considered to be bounded by the large break accident. However, there are characteristics of the SBLOCA which cannot be neglected and an SBLOCA specific methodology is required. On the opposite end of the boron concentration spectrum is the SBLOCA boron dilution event. The steam generators remove heat from the primary and condense the steam. The condensation of the boron-free steam can result in the accumulation of a deborated slug of water. If natural circulation restarts, the slug can be transported toward the core and potentially reduce the core boron concentration enough to induce a recriticality.
This thesis describes two analytical methodologies for these SBLOCA LTCC events. The two methodologies have a similar approach. Both use transient system analyses for inputs to and justification of the follow-on boron concentration calculations. For boron precipitation, a maximized concentration is calculated with the Small Break Boron Precipitation model. For boron dilution, a minimized core inlet concentration is calculated using computational fluid dynamics.Master of Science
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Martin, Vaquero Paula. "Cervical Spondylomyelopathy in the Great Dane Breed: Anatomic, Diagnostic Imaging, Functional, and Biochemical Characterization." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397420434.
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Nurit, Eric. "Identification of genetic, environmental and technologic factors associated to the variability of vitamins in common wheat and wheat based food products." Thesis, Clermont-Ferrand 2, 2015. http://www.theses.fr/2015CLF22597/document.
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Le blé est la seconde céréale la plus cultivée dans le monde et constitue un apport majeur de l’alimentation quotidienne. L’effort consenti à continuellement améliorer les qualités meunière et boulangère du blé tendre, s’est fait au détriment du caractère nutritionnel du grain. Ainsi la plupart des produits industriels dérivés des grains de blé sont produits à partir de farines blanches raffinées qui ne contiennent ni le germe ni les sons. Cependant, dans ces différents tissus qui sont éliminés et qui servent essentiellement à nourrir les animaux, se concentrent les principaux micronutriments tels que les vitamines, les minéraux, les fibres et des substances phytochimiques. Les différentes enquêtes épidémiologiques ont bien mis en évidence les conséquences négatives de la déplétion en micronutriments des produits céréaliers raffinés. Dans l’objectif d’une alimentation plus saine voir même préventive, la consommation d’aliments enrichis en micronutriments naturellement présents dans le grain de blé tendre semble être une démarche efficace. Dans cette optique, ce travail de thèse a permis de consolider et d’accroitre les connaissances concernant les voies d’amélioration des teneurs en vitamines des grains de blés tendres ainsi que des produits industriels qui en sont dérivés. En premier, nous nous sommes intéressés au développement d’une méthode simple et rapide basée sur la spectrométrie de masse couplée à la chromatographie liquide pour la détermination simultanée de sept vitamines hydrosolubles dans divers matériels végétaux. Les vitamines présentes dans les différents matériels végétaux furent séparées en moins de 15 min grâce à l’utilisation d’une colonne C18 en phase inverse, et analysées en mode ElectroSpray positif et MRM. La réponse pour toutes les vitamines a été linéaire sur l’ensemble des concentrations étudiées (0.05 to 9 μg/mL) avec des coefficients de corrélation compris entre 0.991 et 1. Les limites de quantification de la méthode analytique ont été évaluées entre 0.09 et 3.5 μg/g. Les précisions intra-journalière et inter-journalière étaient satisfaisantes. La deuxième partie de nos travaux a concerné l’impact des procédés de transformation du grain (production d’une nouvelle fraction de mouture et grillage) sur la teneur en vitamines. Afin de réaliser cette objectif, la méthode développée a été appliquée pour l’analyse simultanée des concentrations en vitamines hydrosolubles contenues dans différentes farines semi-complètes ainsi que dans les pâtons, pains et pains grillés qui en sont dérivés. En parallèle, les concentrations endogènes des vitamines E, de la Lutéine et du β-sitostérol ont également été évaluées dans le même matériel. Nous avons mis en évidence que les concentrations en acide nicotinique, pyridoxale, pyridoxine et acide pantothénique étaient significativement plus élevées dans les gros sons que dans les autres fractions de moutures, alors que les concentrations en β-sitostérol, lutéine, α-tocotriénol, α-tocophérol et thiamine (20.87 μg/g DM)étaient plus importantes dans la fraction de mouture enrichie. L’étape de grillage induit une augmentation significative en α-tocophérol (+216%), β-γ-tocophérol (+52%), α-tocotriénol (+83%), β-γ-tocotriénol (+32%), acide nicotinique (+55%), nicotinamide (+97%) et en pyridoxine (+77%). L’ensemble de ces résultats nous a permis de montrer qu’un enrichissement de farine blanche par la fraction de mouture dite enrichie pourrait potentiellement permettre d’accroître les produits qui en dérive en vitamine E. De plus le grillage pourrait libérer des composés bioactifs, augmentant ainsi leur biodisponibilité et la valeur nutritionnelle des pains. (...)Wheat is the second largest crop cultivated around the world and constitutes a major part of the daily diet in Europe. During the course of improving the baking quality of wheat cultivar, most of the nutritional attributes have been underestimated. It is therefore unfortunate that most of wheat-based food products are mostly produced from refined white flour from which peripheral tissues (germ and envelopes) are removed. However, these tissues, which are eliminated and serve mainly for animal feeding, contain most of the vitamins, minerals, fiber and phytochemicals of the grain. It is becoming evident that many of the health benefits associated with the consumption of whole grain cereal products, relate to the enhanced intake of micronutrients, phytochemicals and dietary fiber. In the context of consuming wheat derived foods with enhanced nutritional value, as part of a healthy diet, this thesis provide results which strengthen the knowledge of vitamins accumulation in common wheat and in wheat-based food products. Firstly, we have developed a simple and rapid method based on liquid chromatography tandem mass spectrometry (LC-MS/MS) for the simultaneous screening of seven water soluble vitamins in various wheat-based food materials. The vitamins present in the test materials were separated in less than 15 min by using a reverse-phase C18 column, and analyzed by positive ion electrospray selected reaction monitoring MS/MS. The MS response for all the vitamins was linear over the working range (0.05 to 9 μg/mL) with correlation coefficients ranging between 0.991 and 1. Limits of quantification in the different food materials ranged from 0.09 to 3.5 μg/g. Intra-day and inter-day precision was found satisfactory. The second part of our research, have focused on monitoring the levels of vitamins upon the wheat-based foods processing operations, such as production of new wheat milling fraction (consisting in enriched fraction) and breadmaking toasted bread. In order to achieve this goal, the developed method was applied for the simultaneous analysis of the water-soluble vitamin natural content of different semi-coarse wheat flours and in their corresponding baking products. In addition the vitamin E, Lutein and β-sitosterol natural content was also measured in the same materials. It was shown that the concentration of nicotinic acid, pyridoxal, pyridoxine, pantothenic acid were significantly higher in the coarse bran than in the other milling fractions, while the concentration of β-sitosterol, lutein, α-tocotrienol, α-tocopherol and thiamin (20.87 μg/g DM) were the highest in the enriched fraction. The toasting step induced a significant increased of α-tocopherol (+216%), β-γ-tocopherol (+52%), α-tocotrienol (+83%), β-γ-tocotrienol (+32%), nicotinic acid (+55%), nicotinamide (+97%) and of pyridoxine (+77%). Furthermore, it was demonstrated that the enriched fraction could be a functional ingredient in order to enrich wheat-based products in fat soluble vitamins and that the toasting process could release bound bioactive compounds and led to enhance the nutritional quality of bread. (...)
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Altamirano, Campos Alisson Diana, Garcia Yaritza Ilyke Goicochea, Salazar Cesar Alejandro Omonte, Reyna Klaudia Rocio Candy Portugal, and Salazar Karolinne Brigite Utus. "Modelo de negocio: T’andino, pan artesanal con cereales andinos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654755.
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Hoy en día, hay una creciente tendencia por consumir productos más saludables y al mismo tiempo también hay un gran interés del público por adquirir y consumir productos elaborados artesanalmente. Proponemos contribuir a esta tendencia, mediante el presente trabajo de investigación, de esta manera presentamos un pan elaborado artesanalmente, libre de preservantes, el cual tiene como principales ingredientes dos granos andinos, maca y quinua, que contribuyen positivamente a la salud cuando se consume regularmente. El producto esta ideado para formar parte de la vida cotidiana de las personas, sin hacer un esfuerzo grande, pues el pan es un alimento que se consume frecuentemente en los desayunos y forman parte de loncheras y/o refrigerios de las personas. Actualmente, en el mercado existen marcas que ofrecen panes con características similares, sin embargo, carecen de diversidad de productos en lo que respecta la variedad de presentación, sabores e insumos. Por este motivo, pretendemos satisfacer la creciente demanda a través de nuestros productos, y ofrecer al público lo que actualmente no encuentran en otras marcas; variedad de presentación, delicioso sabor e innovación en la elaboración del pan artesanal con insumos más variados. Asimismo, para la validación del negocio propuesto utilizamos herramientas como el design thinking para realizar los experimentos y la metodología concierge para validar las intenciones de compra y compras concretadas de nuestros productos, con los resultados obtenidos se procedió a realizar las proyecciones de ventas, para finalmente conocer el rendimiento financiero del emprendimiento.Nowdays, there is a growing trend to consume healthier products and at the same time there is also a great public interest in acquiring and consuming artisan products. We propose to contribute to this trend, by means of the present research work, in this way we present a handmade bread, free of preservatives, which has as main ingredients two Andean grains, maca and quinoa, which contribute positively to health when consumed regularly. The product is designed to become part of people's daily lives, without making a great effort, as bread is a food that is frequently consumed at breakfast and forms part of people's lunch boxes and/or snacks. Currently, there are brands in the market that offer bread with similar characteristics, however, they lack diversity of products in terms of variety of presentation, flavors and inputs. For this reason, we intend to satisfy the growing demand through our products, and offer the public what they currently do not find in other brands; variety of presentation, delicious taste and innovation in the elaboration of artisanal bread with more varied inputs. Likewise, for the validation of the proposed business we used tools such as design thinking to carry out the experiments and the concierge methodology to validate the purchase intentions and concrete purchases of our products, with the results obtained we proceeded to make the sales projections, to finally know the financial performance of the venture.
Trabajo de investigación
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Castro, Mateus Carvalho Monteiro de. "Preparación de carbones activados con KOH a partir de residuo de petróleo: adsorción de hidrógeno." Doctoral thesis, Universidad de Alicante, 2013. http://hdl.handle.net/10045/33258.
Full textBooks on the topic "Corn bread"
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¡Viva la arepa!: Sabor, memoria e imaginario social en Venezuela. Caracas, Venezuela: Editorial Alfa, 2015.
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1937-, Tyrell Alex, ed. The people's bread: A history of the Anti-Corn Law League. London: Leicester University Press, 2000.
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Mitchell, Patricia. True grist: Buckwheat flour and cornmeal recipes. Chatham, VA: P.B. Mitchell, 1989.
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La arepa: El pan venezolano : estrategia de observación cinematográfica. [Venezuela?: s.n.], 2007.
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Guerrero, Raúl Guerrero. Toneucáyotl: El pan nuestro de cada día. México, D.F: Instituto Nacional de Antropología e Historia, 1987.
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ill, Gentry Marita, ed. The Cajun cornbread boy: A well-loved tale spiced up. Gretna, La: Pelican Pub. Co., 2009.
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Hill, David E. White Supersweet and Sweet Breed corn trials, 1997-1998. New Haven: Connecticut Agricultural Experiment Station, 2000.
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Hill, David E. White Supersweet and Sweet Breed corn trials, 1997-1998. New Haven: Connecticut Agricultural Experiment Station, 2000.
Find full textBook chapters on the topic "Corn bread"
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van Noordwijk, M., G. Brouwer, F. Meijboom, M. do Rosário G. Oliveira, and A. G. Bengough. "Trench Profile Techniques and Core Break Methods." In Root Methods, 211–33. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-662-04188-8_7.
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Laperdrix, Pierre, Benoit Baudry, and Vikas Mishra. "FPRandom: Randomizing Core Browser Objects to Break Advanced Device Fingerprinting Techniques." In Lecture Notes in Computer Science, 97–114. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-62105-0_7.
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Evlash, Victoria, Lydia Tovma, Iryna Tsykhanovska, and Nonna Gaprindashvili. "Innovative Technology of the Scoured Core of the Sunflower Seeds After Oil Expression for the Bread Quality Increasing." In Modern Development Paths of Agricultural Production, 665–79. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14918-5_65.
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Zattara, Eduardo E., and Fernando A. Fernández-Alvarez. "Collecting and Culturing Lineus sanguineus to Study Nemertea WBR." In Methods in Molecular Biology, 227–43. New York, NY: Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-2172-1_12.
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AbstractWhole-body regeneration, the ability to reconstruct complete individuals from small fragments, is rare among ribbon worms (phylum Nemertea) but present in the pilidiophoran species Lineus sanguineus. This species can regenerate complete individuals from a tiny midbody section, and even from a quarter of a piece, provided it retains a fragment of a lateral nerve cord. While a few other unrelated species of ribbon worms are also excellent regenerators, L. sanguineus is unique in having evolved its regenerative abilities quite recently and thus offers an exceptional opportunity to gain insight into the evolutionary mechanisms of regeneration enhancement. Interestingly, both its sister species Lineus lacteus and Lineus pseudolacteus, a third species derived from the recent hybridization of the other two, differ in their regeneration abilities: while L. lacteus is uncapable of regenerating a lost head, L. pseudolacteus is capable of anterior regeneration, albeit at a slower rate than L. sanguineus. L. sanguineus has a worldwide distribution in temperate shores of both hemispheres, is readily found at intertidal habitats, and can survive, feed and be bred through asexual replication with minimal effort in laboratory settings. All the above make this species a superb candidate for studies of regenerative biology. In this chapter, we present protocols to collect, identify and breed L. sanguineus to study the extraordinary whole-body regeneration abilities found in this species.
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Jans, Mieke, and Manal Laghmouch. "Process Mining for Detailed Process Analysis." In Progress in IS, 237–56. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-11089-4_9.
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AbstractBusiness processes are at the core of a well-functioning organization. They reflect how information should flow and what actions should be taken to achieve business goals. The discipline of Business Process Management (BPM) focuses on managing and improving business processes within an organization and is often partially adopted during an audit. This chapter discusses how various process analyses can support both internal and external auditors. To ensure that process analysis leads to correct insights, process mining can be applied. Process mining is a collective name for all data-driven process analysis techniques. The insights generated from a process mining analysis provide a good basis for improving business processes in terms of efficiency and risk. This broad view of processes ensures that the generated insights are relevant to both the internal and external auditor.
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Smith, Glen. "Clothing the Emperor: Supporting National Climate Change Action in Ireland Through Local Governance Networks." In Creating Resilient Futures, 109–27. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-80791-7_6.
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AbstractThe Irish Government has set out policies and a governance framework for implementing action on climate change. However, the potential for local governance architecture to support this process has perhaps been overlooked. This chapter explores how this architecture is not an obstacle in implementing change, but a potential asset, and how it could be mobilised and enticed to deliver a lot more on climate action, sustainable development and disaster risk reduction (DRR). The coastal town of Youghal in County Cork provides an Irish case study through which the value of local governance for climate action is expounded. The chapter also recommends further research to consider the potential for local focus groups to seek sustainable pathways. The ‘sustainable pathways’ concept encourages broad input into decision points that support the selection of sustainable future trajectories, based on an understanding of risk, vulnerability and opportunity.
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"Nutritional and Nutraceutical Features of Regular and Protein Fortifi ed Corn Tortillas." In Bread and Its Fortification, 332–64. CRC Press, 2015. http://dx.doi.org/10.1201/b18918-19.
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Schrempp, Gregory. "It’s a Wonderfully Conflicted Life! The Survival of Mythology in the Capra-Corn Cosmos." In Science, Bread, and Circuses: Folkloristic Essays on Science for the Masses, 61–83. Utah State University Press, 2014. http://dx.doi.org/10.7330/9780874219708.c006.
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Orain Porter, Roy. "Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review." In Food Processing – New Insights [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99488.
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The supplementation of baked foods, namely cookie/biscuits, bread and cakes with agricultural by-products from cereal based fibres (rice bran and corn fibre) and sugarcane bagasse at rates of 0% - 15%; 0% - 30% and 0% - 10% respectively can significantly improve its nutritive value and enhanced its physical and sensorial qualities. This chapter aims to review the role of dietary fibres derived from selected cereals (rice bran and corn fibre) and sugarcane bagasse in baked foods, namely cookies/biscuits, bread and cakes; evaluate their effects on the physical and sensory qualities of these baked food products and to critically assess their beneficial impacts in baked foods. These enriched food products can potentially be utilised in shaping health policies, contribute to the dietary fibre needs of consumers and facilitate the development of functional foods. Fibre enriched foods potentially can assist in improving various physiological functions of the human body. A Keyword-based search strategy was utilised to conduct a comprehensive search for articles catalogued in ScienceDirect, Web of Science, PubMed, Medline, CINAHL and Google Scholar that were published between January 1, 2010 and August 1, 2020. Applicable aspects of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines provided the framework of this review. Fourteen (14) studies met the inclusion/extraction criteria and was placed into sub-groups by food types and fibre used in supplementation. Only eleven (11) studies were suitable for statistical data analysis. The supplementation of sugarcane bagasse at both 5% and 10% and rice bran up to 15% into cookies/biscuits significantly undesirable acceptance (p < 0.05). Corn fibre enriched cookies/biscuits up to 20% showed a significantly (p < 0.05) favourable impact on the sensory qualities of the food product. The physical qualities of sugarcane bagasse supplemented cookies/biscuits were negatively affected. The incremental addition of sugarcane bagasse resulted in at 50% rise in the firmness of 10% enriched cookies/biscuits, from 5.7 ± 5.4 (Kg Force) to 13.0 ± 3.9 (Kg Force). Corn fibre cookies supplementation did not significantly affect its physical qualities. Rice bran incorporation of 15% in bread showed a significant (p < 0.05) undesirable effect on its sensory qualities. However, the was no significant adverse effect on its physical quality. Corn bran enriched cakes up to 20% fibre incorporation displayed a significant (p < 0.05) favourable effect on the sensory properties of cakes.
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"water-break core." In Dictionary Geotechnical Engineering/Wörterbuch GeoTechnik, 1504. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-41714-6_230335.
Full textConference papers on the topic "Corn bread"
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Burnatseva, A. A., A. V. Khmelevskaya, A. A. Gazzaeva, M. I. Gusalova, and I. T. Karaeva. "EFFECT OF ENZYMATIC MODIFICATION OF WHITE CORN FLOUR STARCH ON THE QUALITY OF BREAD FOR PATIENTS DIAGNOSED WITH CELIAC DISEASE." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.417-421.
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The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition to mono-and disaccharides, the hydrolysate accumulated 3.5 % on THE basis of dextrins, of which-1.3 % - achro-and maltodextrins, reducing the degree of stale bread.
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Ogawa, Rio, Hitomi Kumagai, Sébastien Paul, and Yusuke Yamaguchi. "Physicochemical properties of buckwheat albumin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/huin2273.
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For prevention of diabetes mellitus, it is effective to suppress or retard the increase in postprandial blood glucose level. We have already shown that buckwheat albumin inhibits α-amylase and suppresses postprandial hyperglycaemia even after the hydrolysis by digestive enzymes. However, there is no detailed report on the functional properties of buckwheat albumin for its industrial use. In this study, we evaluated emulsifying and foaming properties of buckwheat albumin before and after proteolytic hydrolysis in addition to the thermal stability.Thermal stability of buckwheat albumin was measured as the residual α-amylase inhibitory activity after heating at 100°C for 10–120 min. For the evaluation of emulsifying and foaming properties, buckwheat albumin and its hydrolysates were dissolved in citrate-phosphate buffer at pH 3–6. Emulsifying property was evaluated as the turbidity of emulsion 0–30 min after homogenization of the sample solution with corn oil. Foaming property was measured as foam volume of the sample solution 0–30 min after whipping with a household type mixer. Foaming and emulsifying properties of egg albumin were also measured for comparison.
As a result, buckwheat albumin showed high thermal resistance even after boiling for 120 min. Buckwheat albumin showed higher emulsifying and foaming properties than egg albumin in the pH range of 3-6. Although proteolytic hydrolysis reduced emulsifying property of buckwheat albumin, it retained high foaming property. These findings suggest that buckwheat albumin can be applied not only for a functional food material to prevent diabetes but also for a texture improver for bakery products such as bread and cakes.
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Wang, Li, Qiuying Wang, Shufeng Sun, and Lige Tong. "Research on Hard-Core of the Steamed Bread Caused by Microwave Heating." In ASME/JSME 2007 Thermal Engineering Heat Transfer Summer Conference collocated with the ASME 2007 InterPACK Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/ht2007-32563.
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Microwave heating has been extensively used in the area of food handling, and many investigators have been studying the effect of microwave heating on the quality of food. However, the phenomenon concerning on the hard-cores in steamed breads caused by microwave heating is poorly understood. A series of experiments are designed in this paper to investigate the impact of microwave heating on the quality of steamed breads under different heating conditions. The experiment results show that the hardness and cohesiveness can be used to measure the hard-core of steamed breads. The mechanism of hard-core caused by microwave heating is discussed. According to the results of experiments, the hardness of the steamed breads increases with the increment of the power, the duration and the times of microwave heating. The cohesiveness of the steamed breads shows a trend, which drops at first, then increases, and decreases finally with the duration of microwave heating. According to the experiment data, a hard-core in a steamed-bread appears under the following conditions: when it is heated for 50s with the power of 900W when the overheating time is 20s, for 65s with the power of 720W when the overheating time is 25s, or for 80s with the power of 540W when the overheating time is 30s. Heated twice with the same heating time, the steamed bread begins to appear hard-core phenomenon under the following conditions: when it is heated for 55s with the power of 540W, for 40s with the power of 720W, or for 30s with the power of 900W.
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Tai, Shi, Zhang Dong-hui, and Hu Wen-jun. "Sodium Cooled Fast Bread Reactor HCDA Codes Development." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-66067.
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Liquid metal fast reactor is one of the Gen IV nuclear power, it is necessary to analyze hypothetical core disruptive accident (HCDA) of FBR to ensure that the system can prevent the radioactive material from leaking out. The modified Bethe-Tait model is the primary method to analyze hypothetical core disruptive accident in the world. In order to better analyze the nuclear reactor hypothetical core disruptive accident in China, an improved B-T model is used. At present, on the basis of the improved B-T model, power distribution of the CEFR add to the progress. The results of comparison between the program and SUREX program in France show that the program model can simulate the nuclear reactor hypothetical core disruptive accident in China.
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Liu, Tay-Jian, and Chien-Hsiung Lee. "IIST Passive Core Cooling on Pressurizer Top Break." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-41738.
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Two experiments for small-break loss-of-coolant accident on pressurizer top were conducted at the INER Integral System Test (IIST) facility to investigate thermal-hydraulic behavior of a passive core cooling system (PCCS) in a Westinghouse pressurized water reactor (PWR). The test results are compared with the previous IIST tests under the same initial and boundary conditions for a power-operated relief valve (PORV) stuck-open incident. The objectives of this study are to understand of the key thermal-hydraulic phenomena associated with PCCS and to compare the effectiveness of accident management with or without PCCS. The break sizes were scaled down based on one and all three fully-opened PORVs. This paper identified the key phenomena commonly observed and the phenomena unique to a PWR with PCCS.
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Li, Linsen, Feng Shen, Mian Xing, Zhan Liu, and Zhanfei Qi. "Preliminary Safety Analysis of a Compact Small Reactor: Feedwater Line Break and Small-Break LOCA Accident Analysis." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-66664.
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A small Pressurized Water Reactor (PWR) with compact primary system and passive safety feature, which is called Compact Small Reactor (CSR), is under pre-conceptual design and development. For the purpose of preliminary assessment of the primary coolant system and capability evaluation of the passive safety system, a detailed thermal-hydraulic (T-H) system model of the CSR was developed. Several design-basis accidents, including feedwater line break, double ended direct vessel injection line break (one of the small-break Loss Of Coolant Accidents, LOCA) and etc, are selected and simulated so as to evaluate and further optimize the design of passive safety systems, especially the passive core cooling system. The results of preliminary accident analysis show that the passive safety systems are basically capable of mitigating the accidents and protecting the reactor core from severe damage. Further research will be focused on the optimization of pre-conceptual design of the thermal-hydraulic system and the passive core cooling system.
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Saychum, S., C. Hansakunbuntheung, N. Thatphithakkul, T. Ruangrajitpakorn, C. Wutiwiwatchai, T. Supnithi, A. Chotimongkol, and A. Thangthai. "Categorial-grammar-based phrase break prediction." In 2011 8th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON 2011). IEEE, 2011. http://dx.doi.org/10.1109/ecticon.2011.5948000.
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Liu, Peiqi, Tao Yu, and Hongyan Yang. "On Different Break Section of LOCA Cases." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-66773.
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A typical 1000MW pressurized-water reactor (PWR) unit model of China’s living nuclear power plant (NPP) units is built based on MAAP4[1] in this paper. Different severe accidents cases caused by different LOCA area on hot leg of primary loop are studied. And different mitigation measures are focused to evaluated their effectiveness. The study indicates that during the accident, the larger broken area LOCA case caused the more severe rector core damaged. However, it is important to inject water into the reactor core in good time. And that can mitigate the severe accident progress effectively.
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Thaivirot, Vanvisa, and Rangsan Wongsan. "Performance improvement of broad-beam quadratic reflector antenna." In 2008 5th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON). IEEE, 2008. http://dx.doi.org/10.1109/ecticon.2008.4600432.
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Grévy, S., L. Axelsson, J. C. Angélique, R. Anne, D. Guillemaud-Mueller, P. G. Hansen, P. Hornshoj, et al. "Neutron angular distributions from the core break-up reactions of the." In EXOTIC NUCLEI AND ATOMIC MASSES. ASCE, 1998. http://dx.doi.org/10.1063/1.57229.
Full textReports on the topic "Corn bread"
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Driskill, R., James R. Russell, D. R. Strohbehn, and Daniel G. Morrical. Effects of stocking rate and corn gluten feed supplementation on bred second-calf heifers grazing stockpiled tall fescue-red clover pastures. Ames (Iowa): Iowa State University, January 2005. http://dx.doi.org/10.31274/ans_air-180814-1367.
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Bacchiani, M., C. Medich, and M. Rigamonti. SPES-2, AP600 intergral system test S01007 2 inch CL to core make-up tank pressure balance line break. Office of Scientific and Technical Information (OSTI), September 1995. http://dx.doi.org/10.2172/111438.
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Clark, J. T., James R. Russell, Daryl R. Strohbehn, John D. Lawrence, and Daniel G. Morrical. Effects of Stocking Rate and Corn Gluten Feed Supplementation on Growth and Intake of Bred Heifers Grazing Stockpiled Tall Fescue-Red Clover Forages During Winter. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-440.
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Kloepper, Joseph W., and Ilan Chet. Endophytic Bacteria of Cotton and Sweet Corn for Providing Growth Promotion and Biological Disease Control. United States Department of Agriculture, January 1996. http://dx.doi.org/10.32747/1996.7613039.bard.
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Endophytes were isolated from 16.7% of surface-disinfested seeds and 100% of stems and roots of field-growth plants. Strains from Israel with broad-spectrum in vitro antibiosis were mainly Bacillus spp., and some were chitinolytic. Following dipping of cut cotton roots into suspensions of these strains, endophytes were detected up to 72 days later by isolation and by autoradiograms of 14C-labelled bacteria. Selected endophytes exhibited biological control potential based on significant reductions in disease severity on cotton inoculated with Rhizoctonia solani or Fusarium oxysporum f. sp. vasinfectum as well as control of Sclerotium rolfsii on bean. Neither salicylic acid nor chitinase levels increased in plants as a result of endophytic colonization, suggesting that the observed biocontrol was not accounted for by PR protein production. Some biocontrol endophytes secreted chitinolytic enzymes. Model endophytic strains inoculated into cotton stems via stem injection showed only limited movement within the stem. When introduced into stems at low concentrations, endophytes increased in population density at the injection site. After examining several experimental and semi-practical inoculation systems, seed treatment was selected as an efficient way to reintroduce most endophytes into plants.
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Näslund-Hadley, Emma, Juan Manuel Hernández Agramonte, Carolina Méndez, and Fernando Fernandez. Remote Parent Coaching in Preschool Mathematics: Evidence from Peru. Inter-American Development Bank, August 2022. http://dx.doi.org/10.18235/0004403.
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We evaluate the effects of a 10-week intervention that randomly provided access to remote coaching to parents of preschool children over the summer break in Peru. In response to learning losses during COVID-19 induced school closures, education coaches offered guidance and encouragement to parents in activities aimed to accelerate the development of core mathematical skills. We find that the intervention improved mathematics cognitive outcomes by 0.12 standard deviations. Moreover, we show that remote coaches increase the likelihood and frequency of parental engagement in mathematics-related activities, suggesting that learning gains are driven by higher parental involvement in child skill development.
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Romero-Chamorro, José Vicente, and Sara Naranjo-Saldarriaga. Weather Shocks and Inflation Expectations in Semi-Structural Models. Banco de la República Colombia, November 2022. http://dx.doi.org/10.32468/be.1218.
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Colombia is particularly affected by the El Niño Southern Oscillation (ENSO) weather fluctuations. In this context, this study explores how the adverse weather events linked to ENSO affect the inflation expectations in Colombia and how to incorporate these second-round effects into a small open economy New Keynesian model. Using BVARx models we provide evidence that the inflation expectations obtained from surveys and break-even inflation measures are affected by weather supply shocks. Later, using this stylised fact, we modify one of the core forecasting models of the Banco de la República by incorporating the mechanisms in which weather-related shocks affect marginal costs and inflation expectations. We find that ENSO shocks had an important role in both inflation and the dynamics of inflation expectations, and that policymakers should consider this fact.
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Hunter, Matthew, Laura Miller, Rachel Smart, Devin Soper, Sarah Stanley, and Camille Thomas. FSU Libraries Office of Digital Research & Scholarship Annual Report: 2020-2021. Florida State University Libraries, July 2021. http://dx.doi.org/10.33009/fsu_drsannualreport20-21.
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The Office of Digital Research and Scholarship partners with members of the scholarly community at FSU and beyond to engage with and act on innovative ideas in teaching, research, and creative activity. We privilege marginalized voices and unique contributions to scholarly discourse. We support interdisciplinary inquiry in our shared pursuit of research excellence. We work with scholars to explore and implement new modes of scholarship that emphasize broad impact and access.Our dream is to create an environment where our diverse scholarly community is rewarded for engaging in innovative modes of research and scholarship. We envision a system of research communication that is rooted in open, academy-owned infrastructure, that privileges marginalized voices, and that values all levels and aspects of intellectual labor. In addition to the accomplishments related to our core work areas outlined in this report, we also developed an Anti-Racist Action Plan in 2020 and continue to work on enacting and periodically revising and updating the goals outlined therein.
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Ryan, J. J., A. Zagorevski, N. R. Cleven, A J Parsons, and N. L. Joyce. Architecture of pericratonic Yukon-Tanana terrane in the northern Cordillera. Natural Resources Canada/CMSS/Information Management, 2021. http://dx.doi.org/10.4095/326062.
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West-central Yukon and eastern Alaska are characterized by widespread metamorphic rocks that form part of the allochthonous, composite Yukon-Tanana terrane and parautochthonous North American margin. Structural windows through the Yukon-Tanana terrane expose parautochthonous North American margin in that broad region, particularly as mid-Cretaceous extensional core complexes. Both the Yukon-Tanana terrane and parautochthonous North American margin share the same Late Devonian history, making their discrimination difficult; however, distinct post-Late Devonian magmatic and metamorphic histories assist in discriminating Yukon-Tanana terrane from parautochthonous North American margin rocks. The suture between Yukon-Tanana terrane and parautochthonous North American margin is obscured by many episodes of high-strain deformation. Their main bounding structure is probably a Jurassic to Cretaceous thrust, which has been locally reactivated as a mid-Cretaceous extensional shear zone. Crustal-scale structures within composite Yukon-Tanana terrane (e.g. the Yukon River shear zone) are commonly marked by discontinuous mafic-ultramafic complexes. Some of these complexes represent orogenic peridotites that were structurally exhumed into the Yukon-Tanana terrane in the Middle Permian.
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UK, Ipsos. Survey of public attitudes towards precision breeding. Food Standards Agency, October 2022. http://dx.doi.org/10.46756/sci.fsa.ouv127.
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The Genetic Technology (Precision Breeding) Bill is currently going through Parliament. Although this bill is ‘England only’ and food and feed safety and hygiene is a devolved issue, the Food Standards Agency (FSA) will introduce a separate regulatory framework for precision bred organisms (PBOs), should the Bill become law. The FSA will also work with stakeholders in Scotland, Wales and Northern Ireland to ensure consumers’ interests are protected in relation to PBOs. The FSA / Food Standard Scotland (FSS) is science and evidence led. In August 2022, the FSA and FSS commissioned Ipsos UK to conduct a two-phase social research project on precision breeding. Phase One, now complete, involved a survey of 4,177 UK residents with robust samples in each UK nation to allow comparisons between and within nations. Phase Two, scheduled to start in September 2022 and report in early 2023, will comprise a series of Citizens’ Forums in England, Wales and Northern Ireland(footnote 1). The overall aims of this project are to: explore consumer attitudes towards precision breeding gather consumer views on the FSA’s proposed regulatory framework understand consumer information needs inform how to communicate with consumers about precision breeding. This document presents interim findings for this project, reporting descriptive data from Phase One. Phase One’s core aims were to provide a snapshot of consumers’ awareness and self-assessed knowledge of precision breeding, its perceived acceptability, risks and benefits, and consumer appetite for information about this production method. These data show that awareness of precision breeding is very low, something which should be borne in mind when considering these findings. While these data reveal that there is a general openness to trying precision bred foods across the UK, with more people anticipating benefits than disbenefits from the use of precision breeding, there is a large degree of uncertainty about what impact precision bred foods may have on the different parts of the food system. This is reflected in the relatively large proportions of people taking a neutral stance or indicating they do not know enough to answer survey questions and in the strong appetite expressed for information about precision breeding to be provided. The next phase of this project will be essential for the FSA’s ability to interpret these findings’ implications, and to understand what is informing consumers’ views. The purpose of Phase One has always been to let the FSA know ‘what’ consumers think about precision breeding; Phase Two’s purpose is to build our understanding ‘why’ they think it. This will allow the FSA to develop a more nuanced understanding of consumers’ needs and incorporate this into the design of the future regulatory framework and any engagement with consumers on precision breeding. FSS will be carrying out further research in Scotland.
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Weinberg, Zwi G., Adegbola Adesogan, Itzhak Mizrahi, Shlomo Sela, Kwnag Jeong, and Diwakar Vyas. effect of selected lactic acid bacteria on the microbial composition and on the survival of pathogens in the rumen in context with their probiotic effects on ruminants. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598162.bard.
Full textAbstract:
This research project was performed in context of the apparent probiotic effect of selected lactic acid bacteria (LAB) silage inoculants on the performance of ruminants (improved feed intake, faster live-weight gain, higher milk yields and improved feed efficiency). The overall objective was to find out how LAB affect ruminant performance. The project included several “chapters” as follows: 1. The effect of LAB silage inoculants on the survival of detrimental bacteria in rumen fluid, in vitro study (Weinberg et al., The Volcani Center). An in vitro model was developed to study the interaction between selected LAB and an E. coli strain tagged with green fluorescence protein (GFP) in buffered RF. Results indicated that both LAB inoculants and E. coli survived in the RF for several days; both LAB inoculants and LAB-treated silages did not affect survival of E. coli in rumen fluid in vitro. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the performance of high-lactating cows (Weinberg et al., The Volcani Center). Treatments included control (no additive), Lacobacillusbuchneri40788 (LB), Lactobacillus plantarumMTD1 40027 (LP) and Pediococcuspentosaceus30168 (PP), each applied at 10⁶ cfu/g FM. The silages were included in the TMR of 32 high milking Holstein cows in a controlled feeding experiment. All baled silages were of good quality. The LB silage had the numerically highest acetic acid and were the most stable upon aerobic exposure. The cows fed the LB silages had the highest daily milk yields, percent milk fat and protein. The microbiome of baled wheat silages and changes during ensiling of wheat and corn (Sela et al., The Volcani Center). Bacterial community of the baled silages was dominated mainly of two genera in total, dominated by Lactobacillus and Clostridium_sensu_stricto_12 with 300 other genera at very low abundance. Fungal community was composed mainly of two genera in total, dominated by Candida and Monascuswith 20 other genera at very low abundance. In addition, changes in the microbiome during ensiling of wheat and corn with and without addition of L. plantarumMTD1 was studied in mini-silos. Overall 236 bacterial genera were identified in the fresh corn but after 3 months Lactobacillus outnumbered all other species by acquiring 95% of relative abundance. The wheat silage samples are still under analysis. The effect of applying LAB inoculants at ensiling on survival of E. coli O157:H7 in alfalfa and corn silages(Adesogan et al., University of Florida). E. coli (10⁵ cfu/g) was applied to fresh alfalfa and corn at ensiling with or without L. plantarumor L. buchneri. The pathogen was added again after about 3 moths at the beginning of an aerobic exposure period. The inoculants resulted in faster decrease in pH as compared with the control (no additives) or E. coli alone and therefore, the pathogen was eliminated faster from these silages. After aerobic exposure the pathogen was not detected in the LAB treated silages, whereas it was still present in the E. coli alone samples. 5. The effect of feeding corn silage treated with or without L. buchnerion shedding of E. coli O157:H7 by dairy cows (Adesogan et al., UFL). BARD Report - Project 4704 Page 2 of 12 Five hundred cows from the dairy herd of the University of Florida were screened for E. coli shedding, out of which 14 low and 13 high shedders were selected. These cows were fed a total mixed ration (TMR) which was inoculated with E. coli O157:H7 for 21 days. The TMR included corn silage treated with or without L. buchneri. The inoculated silages were more stable upon aerobic exposure than the control silages; the silage inoculant had no significant effect on any milk or cow blood parameters. However, the silage inoculant tended to reduce shedding of E. coli regardless of high or low shedders (p = 0.06). 6. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the rumen microbiome (Mizrahi et al., BGU). Rumen fluid was sampled throughout the feeding experiment in which inoculated wheat silages were included in the rations. Microbial DNA was subsequently purified from each sample and the 16S rRNA was sequenced, thus obtaining an overview of the microbiome and its dynamic changes for each experimental treatment. We observed an increase in OTU richness in the group which received the baled silage inoculated with Lactobacillus Plantarum(LP). In contrast the group fed Lactobacillus buchneri(LB) inoculated silage resulted in a significant decrease in richness. Lower OTU richness was recently associated in lactating cows with higher performance (Ben Shabatet al., 2016). No significant clustering could be observed between the different inoculation treatments and the control in non metric multi-dimentional scaling, suggesting that the effect of the treatments is not the result of an overall modulation of the microbiome composition but possibly the result of more discrete interactions. Significant phylum level changes in composition also indicates that no broad changes in taxa identity and composition occurred under any treatment A more discrete modulation could be observed in the fold change of several taxonomic groups (genus level analysis), unique to each treatment, before and after the treatment. Of particular interest is the LB treated group, in which several taxa significantly decreased in abundance. BARD Report - Project 4704 Page 3 of 12