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Dissertations / Theses on the topic 'Food grain'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Moya, Cortazar Sheila, Michael Ottman, Amanda McDaniels, Cereceres Andrea Aragon, and Nobuko Hongu. "Ancient Rediscovering Food: Grain Amaranth." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625290.

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6 pp.<br>Grain amaranth was a dietary staple for Central American Indians before Columbus arrived in the New World.1 Today, in Mexico, amaranth is popped like popcorn and mixed with sugar or honey to make a popular sweet treat, called “Alegría” which is the Spanish word for joy (Figure 1). Amaranth is a nutritious grain, similar to chia seeds2 and quinoa, providing high amount of plant protein, fiber, iron, and calcium. This article can help you learn more about amaranth, and show you how to incorporate them into your balanced diet.

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2

Liu, Chi-Wei. "Hog island agricultural protectionism, food dependency, and impact of the international food regime in Taiwan /." Diss., Online access via UMI:, 2008.

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3

Chang, Min. "The effect of grain trade liberalization on food security of grain farm households in China /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2005. http://uclibs.org/PID/11984.

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4

Dovi, Koya Ange Pamela. "Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition." Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/43320.

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Protein-energy malnutrition (PEM) among children remains a huge burden in Africa. Due to poverty, such children rely on the same starchy staples, such as sorghum, consumed in the household, as both their source of energy and protein. However, sorghum has a low protein quality, particularly with respect to the indispensable amino acid lysine and also protein digestibility. Local pulses such as cowpea are important vehicles to address PEM. Biscuits are favoured as means of fortification because they are palatable, nutrient-dense, in ready-to-eat form and have a long shelf-life. Therefore, the ob

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5

Hellyer, Nicole. "Consumers attitudes, beliefs and perceptions towards whole grain food products." Thesis, University of Kent, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.589952.

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The consumption of whole grain products has been linked to the prevention of Cardiovascular disease (CVD) and Type 2 Diabetes Mellitus (T2DM). In general the UK population fail to consume enough whole grains based upon the American daily recommendation. Barriers to whole grain consumption have been identified as taste, texture, moisture content and price. This research examines if there are additional reasons why people fail to consume whole grains. A conceptual framework was established to identify consumer attitudes, beliefs and perceptions towards whole grains. Three areas of interest were

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Lutz, Jill. "Enzymatic hydrolysis of whole grain amaranth." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18691.

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Master of Science<br>Department of Food Science<br>Jon Faubion<br>There is evolving evidence that intake of whole grains protects against development of chronic diseases. Increasing the appeal of whole grain products proves difficult as they often have poor organoleptic properties attributed to the high water holding capacity, viscosity, and insolubility of components of the bran. Amaranth is a promising grain that is naturally gluten-free and has received much attention in recent years because of its excellent nutritional profile. Studies have shown encouraging approaches to modify the molecu

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7

Nam, Sung Wook. "Prospects of grain production, consumption and trade in North Korea /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904862.

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8

McCarrol, Andrew Patrick. "Accessing the Japanese food grain market by supplying Australian non GMO grain inputs: the case of an Australian small business food quality corn and soybeans exporter." University of Southern Queensland, Faculty of Business, 2006. http://eprints.usq.edu.au/archive/00004788/.

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[Abstract]: This dissertation investigates how an independent Australian grain exporting SME has been able to access the Japanese market for food quality soybeans and corn. This firm has succeeded in entering this market despite entrenched competition from traditional suppliers in the USA and Canada and in the face of rigorous food safety and quality standards as required in this particular market. The research in this dissertation focuses on outlining the critical ‘enabling competencies’ that the firm and its suppliers developed in order to enter the Japanese market. A single case methodology

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9

Díaz, Martinez Jorge. "Modeling of grain dryers: thin layers to deep beds." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110711.

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In order to store grain safely, it has to be dried; however, this process consumes large amounts of energy. Traditionally, grain is dried in small amounts using natural air, but now a days, agro industry requires to dry large amounts of grain in a short time. Burning the fossil fuels is the main energy source for drying grains, resulting in a polluting and expensive process. The use of alternative energy sources, biomass or sun, is not commonly used because they are neither reliable nor cheap. Heat pumps and microwaves are other ways to reduce the energy consumption in the drying process; howe

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10

Sage, Irene Elizabeth. "World food security and international organisations : the case of international grain reserves." Thesis, University of Kent, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320540.

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11

Acosta, Sanchez David. "White food-type sorghum in direct-expansion extrusion applications." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/515.

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Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not im

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Joshi, Siddhartha P. "Microwave assisted extraction optimisation of industrially applicable lipids from grain amaranth." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=121511.

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Recently, the scientific community has recognized the potential application of lipophilic compounds of grain amaranth as an active ingredient in nutraceutical supplements and cosmeceutical formulations specifically squalene, sterols, tocols and polyphenols. This research study has actualised the optimisation of a novel methodology for eluting bioactive lipophilic compounds from grain amaranth by employing microwave assisted extraction (MAE). The study developed an approach to exploit the lipids of this unconventional pseudo-cereal for industrial applications. Experimentation of this study

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13

Naderbagi, Aila. "Cultivating Seeds to Bread: An Historical and Ethnographic Study of the Alternative Grain Chain in Australia." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/28952.

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It has long been recognised that the industrialisation of agriculture and food processing from the nineteenth century radically changed societies. Today, the negative impacts of the global industrial food system – defined as resource intensive farming and standardised food processing aimed at productivity maximisation – have given rise to what is broadly called the alternative food movement. This is made up of diverse production practices, food organisations, and networks. It also includes groups of farmers, millers and bakers in Australia supplying the artisanal food and beverage market. This

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14

Cilliers, Annamie. "Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52306.

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Thesis (MSc)--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that has been consumed for centuries and is traditionally made by incubating Kepi grains in milk. The Kepi grain is a complex starter culture consisting of a variety of lactic acid bacteria and yeasts. The successful marketing of the grains requires the effective preservation of the microbes present in the grains as well as an appropriate packaging that will retain the acidification activity of the preserved grains over an extended period of time. The aim of this study was to

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15

Edens, Kim Louise. "Grain-based foods 24-hour portion size recall compared to photo portion selection by university students." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003edensk.pdf.

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16

E, Xinyi. "Hemicellulose fiber gum from distillers grain: isolation, structure and properties." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/4618.

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Master of Science<br>Department of Grain Science and Industry<br>Yong Cheng Shi<br>Isolation of hemicellulose from distillers dry grain with solubles (DDGS) was investigated. Hemicellulose fiber gum (HFG) is a mixture of hemicelluose, protein, ash and starch. It was extracted from a commercial DDGS by heating with or without alkali. Three extraction methods (water heating, alkaline heating and alkaline hydrogen peroxide heating) were evaluated. Yield of HFG and the recovery of hemicellulose were obtained. High heating temperature (100 and 120°C), alkali or hydrogen peroxide facilitated the rel

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Stathers, Tanya. "Smallholder food security in sub-Saharan Africa : the case for diatomaceous earth grain protectants." Thesis, University of Greenwich, 2008. http://gala.gre.ac.uk/5862/.

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Researchers decided to explore whether diatomaceous earths (DEs) might meet the grain protection demands of rural households. These inert dusts are non-toxic to mammals but deadly to insects absorbing the wax from the insect’s cuticle which leads to water loss and death. Following laboratory studies, promising commercial DEs were trialled collaboratively by researchers and farmers as grain protectants in Zimbabwe. Protect-lt and Dryacide applied at 0.1%w/w were as effective as the synthetic conventional insecticide, Actellic Super dust, in limiting insect damage on stored maize, sorghum and co

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18

Anyango, Joseph Ochieng. "Improvement in the protein quality of African sorghum foods through compositing with cowpea." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/27296.

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Lysine deficiency is a major nutritional problem faced by poor people living in the arid and semi-arid tropics who depend on sorghum as their staple food. This is because of poor lysine content and digestibility of sorghum proteins, which aggravates when sorghum is cooked in food. To address this nutritional problem, compositing with locally available lysine-rich legumes has been proposed. Therefore, this study investigated the effects of compositing with the African grain legume, cowpea, on the protein and functional quality of important traditional African sorghum foods. Two sorghum cultivar

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19

Clayton, Lucy Ann. "The technology of food preparation the social dynamics of changing food preparation styles /." Diss., Online access via UMI:, 2004. http://wwwlib.umi.com/dissertations/fullcit/1424906.

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20

Landberg, Rikard. "Alkylresorcinols as biomarkers of whole grain wheat and rye intake /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2009. http://epsilon.slu.se/200911.pdf.

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21

SPINELLI, SARA. "Study of Microencapsulated Bioactive Compounds in Food Products." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363063.

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Nowadays, consumers are increasingly aware of diet related health problems and therefore demand natural and safe ingredients as an alternative to synthetic substances, which are commonly used in the food, pharmaceutical and cosmetic industry. This idea is supported by the consumer’s concern about the safety of products containing synthetic chemicals because these synthetic molecules are suspected to cause or promote negative health effects. Recent studies showed that phenolic and carotenoid compounds are important bioactive compounds with human health benefits. However, the development o

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22

White, Peter Richard. "The responses of the saw-toothed grain beetle Oryzaephilus surinamensis to pheromones and food odours." Thesis, University of Oxford, 1987. http://ora.ox.ac.uk/objects/uuid:9b87541d-76a9-4d7d-bf59-9c852cf86708.

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The responses of the saw-toothed grain beetle, 0ryzaephilus surinamensis to food odours and pheromones were investigated at both sensory and behavioural levels to give an integrated picture of olfaction, and the importance of odours in this species. The sensory capability of the antenna was assessed by a study of the structure, distribution and function of sensilla using SEM and TEM. Seven different sensilla types, including 3 with an olfactory function, were identified, although the total number of olfactory sensilla was low compared with those for mechanoreception. Antennal responses to odou

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23

Lundberg, Luke. "Saponin Removal from Quinoa by Abrasion Processing." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2085.

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Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin f

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24

Van, Der Westhuizen Hendrik Schalk. "Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86423.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Waste generated by the distillery industry is a major ecological concern and disposal thereof without a suitable treatment can have damaging effects on the environment. The characteristics of this type of wastewater are highly variable and dependent on the raw material used and production process followed. Grain distillery wastewater (GDWW) is also rich in fats, oils and grease (FOG). Successful treatments of distillery wastewater and GDWW have been reported using an upflow anaerobic sludge blanket (UASB) reactor tec

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25

Milindi, Paschal. "Improved Hermetic Grain Storage System for Smallholder Farmers in Tanzania." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1469166460.

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26

Shoko, Sipiwe. "Valorisation of industrial waste : extraction of bioactive compounds from Brewer’s spent grain." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2766.

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Thesis (Master of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018.<br>Brewer’s spent grain (BSG), a solid residue obtained from brewing beer, is gaining attention in the food, cosmetics and pharmaceutical industry due to its use as natural source of colorants, texturisers, functional ingredients and preservatives. It is therefore necessary to develop an economically viable method for the extraction, isolation or enrichment of these compounds. Although literature shows the technical feasibility of extraction of bioactive compounds from BSG at laboratory bench

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27

Ayankoya, Kayode Anthony. "A framework for grain commodity trading decision support in South Africa." Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/11437.

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In several countries around the world, grain commodities are traded as assets on stock exchanges. This indicate that the market and effectively the prices of the grain commodities in such countries, are controlled by several local and international economic, political and social factors that are rapidly changing. As a result, the prices of some grain commodities are volatile and trading in such commodities are prone to price-related risks. There are different trading strategies for minimising price-related risks and maximising profits. But empirical research suggests that making the right deci

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Bartone, Stephen M. "Amaranth Grain Seed Cleaner Development and Testing." Ohio University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1481038808801139.

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29

Skaar, Garrett Richard. "Effects of sorghum grain and sorghum dried distillers grains with solubles on the composition, quality and sensory attributes of ground pork." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/13139.

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Master of Science<br>Department of Animal Sciences and Industry<br>Terry A. Houser<br>A total of 48 carcasses were taken from a larger trial using 288 pigs (PIC TR4 × 1050, initially 58.9 kg) in a 73 d feeding study to determine the effects of sorghum dried distillers grains with solubles (S-DDGS) in sorghum- or corn-based diets on ground pork quality. The dietary treatments included: sorghum-based diets with 0, 15, 30, or 45% SDDGS, a sorghum-based diet with 30% corn DDGS (C-DDGS) and a corn-based diet with 30% C-DDGS. Shoulders from 24 barrow and 24 gilt carcasses were ground and evaluated f

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Latsky, Anneline. "Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50004.

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Thesis (MSc Food Sc)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Kefir is a fermented dairy beverage resulting from the fermentation of milk with reusable Kefir grains. The grains consist of a complex combination of lactic acid bacteria and yeasts in a symbiotic relationship, embedded in a polysaccharide matrix called kefiran. Various problems are experienced during the commercialisation of the ready-made Kefir beverage and, therefore, it is more advantageous to market the grains, enabling the consumer to produce the beverage at home. Kefir grains could be mass-cultured and then

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Khamis, Moses. "Characterization and evaluation of heat treated wheat flours." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18286.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Hulya Dogan<br>The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilization process was developed. There are several methods used in thermal processing of dry foods including infrared, microwave, hydrothermal treatments such as annealing and heat-moisture treatment, thermomechanical treatments (extrusion), and indirect (hot air) and indirect (steam) heating. Thermal processing has been the most widely used method for preservi

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O'Lone, Clare Elizabeth. "Proteomic understanding of grain germination to improve the selection of barley varieties with internationally competitive malting quality characteristics." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2024. https://ro.ecu.edu.au/theses/2798.

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Barley (Hordeum vulgare L.) is one of the earliest domesticated cereal crops. It is used in world malt barley production, where Australia is a major exporter, representing more than 30 per cent of the world's trade. Barley is the grain of choice for malt production due to its high starch-to-protein ratio and enzyme levels that can be harnessed during germination. Malt is produced by a process called malting, which involves a three-stage controlled germination of malting barley grain. This process uses enzyme activation and de novo enzyme synthesis to modify the physical structure of the hard b

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Fakude, Moelo Patience. "Eradication of storage insect pests in maize using microwave energy and the effects of the latter on grain quality." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-01292009-131525.

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34

Powell, Jillian Elizabeth. "Bacteriocins and bacteriocin producers present in kefir and kefir grains." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2140.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.<br>Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir grains, comprised of microorganisms, polysaccharides and milk proteins. The microbial population of Kefir grains primarily include lactic acid bacteria (LAB), namely lactococci and lactobacilli, yeasts, Acetobacter and filamentous fungi. Kefir exhibits antimicrobial activity in vitro against some fung

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Gie, Lowna-Marie. "Enhancement of the biodegradability of grain distillery wastewater to improve upflow anaerobic sludge blanket reactor efficiency." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/2933.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2007.<br>The distillery industry generates large volumes of heavily polluted wastewater and thus effective wastewater treatment is essential. It has been reported that a chemical oxygen demand (COD) reduction of more than 90% can be achieved when wine distillery wastewater (WDWW) is treated in an upflow anaerobic sludge blanket (UASB) reactor. The first objective of this study was to investigate UASB treatment of WDWW and to try to enhance the efficiency by using ozonation treatments. Secondly, the impact of grain distillery

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Woolverton, Andrea Elizabeth. "Institutional effects on grain producer price-risk management behavior a comparative study across the United States and South Africa /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4735.

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Thesis (Ph. D.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on December 18, 2007) Vita. Includes bibliographical references.

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37

Barnes, James N. "Regulation of agricultural biotechnology and vertical control in the global agri-food chain : an application of the Coasian lens /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3144400.

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38

Engelbrecht, Mandy L. "Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/832.

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39

Garbers, Ilze-Mari. "PCR-based DGGE typification of the microbial community in Kepi grains." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53549.

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Thesis (MSc Food Sc )--Stellenbsosch University, 2003.<br>ENGLISH ABSTRACT: Kepi is a fermented milk beverage that originated in Eastern Europe. Traditional Kepi is a lightly acidic, carbonated beverage, with a slight yeasty taste. The starter used to produce this beverage is an irregularly shaped, yellowish-white grain-like structure similar in appearance to a cauliflower floret. The characteristic flavour of Kepi is produced by a complex spectrum of microbial species that include species of yeasts, lactic acid bacteria, acetic acid bacteria and mycelial fungi. At the end of the fermen

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40

Doty, Jessica E. "Creating a Non-GMO Grain and Feed Exchange System for Ohio Farmers." Miami University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=miami1480522993553463.

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Dodd, Angela Lynn. "Development and evaluation of a sorghum tisane." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4088.

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Robertson, Louise. "Optimising coagulation and ozone pre-treatments and comparing the efficacy of differently pre-treated grain distillery wastewaters in an upflow anaerobic sludge blanket (UASB) reactor." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86286.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Large volumes of high strength wastewater are generated annually by distilleries. Treatment of this wastewater is essential to increase its reuse potential. Anaerobic digestion (AD) has been widely applied as high strength wastewater treatment. Additionally, grain distillery wastewater (GDWW) is high in fats, oils and grease (FOG) which can cause problems during AD. Pre-treatment is therefore often required to make the AD process more efficient. The overall objective of this study was to investigate the operational effici

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Bautista, Marina Caballero. "Processing and conservation of the grain of corn (Zea Mays L.) and project of industrial feasibility." BYU ScholarsArchive, 2001. https://scholarsarchive.byu.edu/etd/5331.

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Since Pre-Colombian time corn already formed part of the diet in Aztec and Mayan cultures, and actually represented in them a fountain of wealth and power. The cultivation is utilized in the region in multiple forms, not only for the human diet, but also as feed for animals. Corn is third place in the world production, following wheat and rice. It is cultivated in a total surface of 106 million hectares, its yield is 215 million tons, that represents an average of 2 tons per hectare. The cultivation of corn has special importance, given that this cereal constitutes the basic food the Latin-Ame

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Negassa, Asfaw. "The effects of deregulation on the efficiency of agricultural marketing in Ethiopia : case study from Bako area." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23926.

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The effects of the March 1990 deregulation policy on the marketing of agricultural products are examined in terms of price levels, price variability and market integration for maize, tef, noug and sorghum for the Bako, Tibe and Shoboka markets of the Wollega and Shoa regions of Ethiopia. Weekly price data from 1986 to 1993 are used. The price level and price variability changes are tested using a T-test and F-test respectively while market integration is tested using traditional price correlation analysis and Granger's and Johansen's methods of cointegration analysis. Deregulation has resulted

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Draycott, R. A. (Roger A. H. ). "Effects of supplementary feeding on the body condition and breeding success of released pheasants." Doctoral thesis, University of Oulu, 2002. http://urn.fi/urn:isbn:9514268687.

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Abstract The breeding success of released pheasants (Phasianus colchicus) is poor compared with wild ones in Great Britain. Many factors have been cited as possible causes of poor breeding success, including reduced hen condition in the nesting season. The aims of this study were to determine whether reduced body condition due to an inadequate diet contributes to poor breeding success of released pheasants and to demonstrate experimentally the impact of supplementary feeding on their body condition and breeding success. A series of 6 studies of food availability, diet, body condition and breed

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Khalaf, Eyada. "Phenolic-Linked Antioxidant and Anti-Hyperglycemic Properties of Selected Cereal, Pseudo-Cereal, and Millet Using In Vitro Screening Methods." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/29281.

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Improving diversity of food systems by targeting whole grain cereals, pseudo-cereals, and millets is essential to enhance nutritional qualities beyond macro and micronutrient balance and to address emerging global food and nutritional security-linked public health challenges. However, human health relevant nutritional parameters of whole grains vary widely among species, genotypes, growing conditions, and further due to different processing methods. Therefore, it is important to screen human health relevant nutritional parameters of these whole grains prior to targeting them for wider public h

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Cronje, Marise Christine. "Production of kepi grains using pure cultures as starters." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53561.

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Thesis (MSc Food Sc )--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products in that it is produced with a mixed microbial community which is confined to discrete grains. These grains can be recovered as a solid matrix at the end of the fermentation and then be reutilised as a starter to ferment the next batch of milk. The grain microbial community consists of a symbiotic association of yeasts and lactic acid bacteria, but the overall composition of the grains has not been completely elucidated.

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Yan, Bo-Fang. "Ecophysiologie de l'allocation du cadmium au grain chez le blé dur." Thesis, Bordeaux, 2018. http://www.theses.fr/2018BORD0114/document.

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Le cadmium (Cd) est un élément toxique. Les activités humaines ont contaminé un large éventail de sols agricoles. L'exposition de l'homme au Cd se fait majoritairement par voie alimentaire, notamment à travers les aliments de base tels que les céréales. Le blé dur accumule naturellement plus de Cd dans ses grains que les autres céréales. Une fraction significative de la production française de blé dur dépasse la limite réglementaire européenne fixée pour le Cd. Il est donc nécessaire de réduire l'accumulation de Cd dans les grains de blé dur. Cette thèse portant sur l'écophysiologie de l'alloc

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49

Sing, Sharlene E. "Suppression of bruchids infesting stored grain legumes with the predatory bug Xylocoris flavipes (Reuter) (hemiptera: anthocoridae)." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq29789.pdf.

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50

Kashyap, Arunima. "Use wear and starch grain analysis an integrated approach to understanding the transition from hunting gathering to food production at Bagor, Rajasthan, India /." Diss., Connect to online resource - MSU authorized users, 2006.

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