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Journal articles on the topic 'Grain Nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 January 2023

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1

Šhivra, J., R. Hojčuš, and M. Zima. "The interaction of mineral nutrition and water supply in the process of winter wheat production." Acta Agrobotanica 35, no. 2 (2013): 205–12. http://dx.doi.org/10.5586/aa.1982.020.

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In pot experiments performed in 1972-1976 with winter wheat variety 'Ilyichovka' grown at three levels of increasing mineral nutrition and at different levels of water supply (70% and 40% of maximal water capacity) an interaction was observed between mineral nutrition and water availability on the yield and some physiological characteristics of the plants. Water stress during heading stage reduced nearly by one half the grain yield per plant, mostly by decreasing the number of completely filled grains. The quicker leaf senescence and grain number reduction as well as the total grain yield due

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2

Slavin, Joanne L., David Jacobs, and Len Marquart. "Grain Processing and Nutrition." Critical Reviews in Biotechnology 21, no. 1 (January 2001): 49–66. http://dx.doi.org/10.1080/20013891081683.

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Slavin, Joanne L., David Jacobs, and Len Marquart. "Grain Processing and Nutrition." Critical Reviews in Food Science and Nutrition 40, no. 4 (July 2000): 309–26. http://dx.doi.org/10.1080/10408690091189176.

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4

Williams, Brock A., and M. J. Patricia Mazier. "Knowledge, Perceptions, and Consumption of Whole Grains: Among University Students." Canadian Journal of Dietetic Practice and Research 74, no. 2 (July 2013): 92–95. http://dx.doi.org/10.3148/74.2.2013.92.

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Purpose: Differences in knowledge, perceptions, and consumption of whole grains were compared between students who had taken an introductory university nutrition course and those who had not. Methods: The sample consisted of two groups: 109 students who had completed a nutrition course and 61 who had not. The two samples were drawn from second-year nursing students and students in second-year psychology courses, respectively. All students completed a 25-item questionnaire. Chi-square tests were used to identify associations between completion of a nutrition course and responses. Results: Nutri

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Dhliwayo, Tafadzwa Christine, Loveness Kuziwa Nyanga, Prosper Chopera, Tonderayi Mathew Matsungo, and Cathrine Chidewe. "A review of traditional grain-based complementary foods for children aged 6-23 months in selected African countries." North African Journal of Food and Nutrition Research 6, no. 14 (October 8, 2022): 115–25. http://dx.doi.org/10.51745/najfnr.6.14.115-125.

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Background: Wheat and maize flour still represent the bulk ingredient in complementary foods. There is an increasing interest in traditional cereal grain-based products due to their positive health effects. The positive health benefits include; more protein and fiber content than modern grains and most are naturally gluten-free. Aims: To identify available traditional grain-based complementary food options used for children aged 6-23months in Africa, including the effects of various processing techniques on the nutritional value of the food products. Material and Methods: We searched SciELO, G

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Dudar, I., O. Lytvyn, S. Pavkovych, H. Korpita, and О. Kozliuk. "YIELD OF WINTER BARLEY DEPENDING ON MINERAL NUTRITION." Bulletin of Lviv National Environmental University: Agronomy, no. 26 (December 20, 2022): 72–76. http://dx.doi.org/10.31734/agronomy2022.26.072.

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The article presents the results of studies of the influence of mineral fertilizers on the yield of winter barley in the Western Forest-Steppe. It has been found that grain yield depends on providing plants with mineral nutrients throughout the growing season. The results of scientific research on the influence of mineral nutrition on seed germination, plant survival during the growing season, grain yield and structure of winter barley cultivated on gray podzolic soils in the Western Forest-Steppe are described. The authors of the research studied different doses of mineral fertilizers:

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Peng, Bo, Qing-Xi Zhang, Xia-Yu Tian, Yan-Fang Sun, Xin-Hua Huang, Rui-Hua Pang, Quan-Xiu Wang, et al. "Influencing Factors of Grain Nutritional Quality and its Genetic Improvement Strategy in Rice." Journal of Biotechnology Research, no. 71 (November 19, 2020): 1–11. http://dx.doi.org/10.32861/jbr.71.1.11.

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Rice is one of the most important food crops in the world, and about half of the world’s population uses it as the main food source. China’s annual rice output accounts for about 34% of the world’s annual rice output, ranking first in the world, thus China is known as the "Rice Kingdom". Rice has high nutritional value, providing the human body with 35% of the total energy intake and about 28% of the required protein. Therefore, the nutritional value of rice is directly related to human nutrition and health. In this paper, the three aspects of rice nutrition and human health, factors affecting

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Stathers, Tanya E., Sarah E. J. Arnold, Corinne J. Rumney, and Clare Hopson. "Measuring the nutritional cost of insect infestation of stored maize and cowpea." Food Security 12, no. 2 (February 8, 2020): 285–308. http://dx.doi.org/10.1007/s12571-019-00997-w.

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AbstractOur understanding and prevention of postharvest losses are critical if we are to feed a growing global population. Insect infestation-related losses of stored commodities are typically considered only in terms of quantitative, physical weight loss. Insect infestation affects the nutritional value and some nutritional components are impacted more severely than others. We infested maize and cowpea grain with commonly occurring stored product insect pests, and mapped infestation levels against nutritional composition over a 4-to-6 month storage period to analyse how insect infestation rel

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Rahayu, Sri Ratna, Duwi Sulistiani, Ari Yuniastuti, and Aufiena Nur Ayu Merzistya. ""Gizi COVID-19 Bagi Remaja" Application as A COVID-19 Prevention." Jurnal Kesehatan Masyarakat 17, no. 1 (July 24, 2021): 109–19. http://dx.doi.org/10.15294/kemas.v17i1.26843.

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Adolescents are a vulnerable group in fulfilling nutrition for body defence as an effort to prevent COVID-19. Nutrition education is needed for adolescents to increase their knowledge of nutrition consumption. One of the models to improve nutrition knowledge used the Android-based smartphone nutrition application model. This research aimed to design and develop a nutrition android application model to increase adolescents' nutritional knowledge in the prevention of COVID-19. The method used Research Development with four stages: the analysis stage, the design stage, the development stage, and

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Stupar, Vladanka, Aleksandar Paunovic, Milomirka Madic, and Desimir Knezevic. "Influence of genotype and nitrogen nutrition on grain size variability in spring malting barley." Genetika 49, no. 3 (2017): 1095–104. http://dx.doi.org/10.2298/gensr1703095s.

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Grain size is an important quality parameter of malting barley, which depends on genotypes, environmental factors and their interactions. Also, grain size is governed by the efficiency of assimilation and translocation of mineral nutrients (mainly nitrogen) during grain endosperm development, which affects grain yield. The aim of this study was to evaluate variability in the percentage of three different grain size classes: class I (thickness ?2.5 mm), class II (2.2-2.5 mm) and class III (<2.2 mm) in spring malting barley genotypes ('Novosadski 448', 'Novosadski 456', 'Dunavac' and 'Jadran'

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Hussain, M. Iftikhar, Muhammad Farooq, Qamar Abbas Syed, Anum Ishaq, Abdullah Ahmed Al-Ghamdi, and Ashraf A. Hatamleh. "Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa." Plants 10, no. 11 (October 22, 2021): 2258. http://dx.doi.org/10.3390/plants10112258.

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Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health promoting biological substances and nutraceutical molecules. This review synthesizes and summarizes recent findings regarding the nutrition and phytochemical properties of quinoa grains and discusses the associated biological mechanisms. Quinoa grains an

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ARIEF, RATNA W., R. ASNAWI, and B. BAKRIE. "Analysis of Physical Quality and Nutrition of Two Rice Varieties With the Implementation of Various Planting Systems." Current Agriculture Research Journal 6, no. 1 (March 28, 2018): 20–29. http://dx.doi.org/10.12944/carj.6.1.03.

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As an effort to overcome problems in rice cultivation system, it is necessary to use new technologies and innovations. This study aims to determine the physical and nutritional quality of grain and milled rice from 2 varieties of rice using several planting systems. The research was conducted using a Completely Randomized Design of factorial pattern, consisting of 2 factors with 3 replications. The factors were: a) Planting system (S1 = Cubic S2 = Double row 2: 1, and S3 = Twin seed) and b) Rice varieties (V1 = Ciherang; V2 = Inpari 10). The observation parameters include: physical quality of

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Zhang, Zongwen, Jing Zhang, Ping Lu, Bin Wu, Minxuan Liu, Jia Gao, Chunchao Wang, Keyu Bai, and Ganggang Guo. "Six Underutilized Grain Crops for Food and Nutrition in China." Plants 11, no. 19 (September 20, 2022): 2451. http://dx.doi.org/10.3390/plants11192451.

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Underutilized grain crops are an essential part of the food system that supports humankind. A number of these crops can be found in China, such as barley, buckwheat, broomcorn millet, foxtail millet, oat, and sorghum, which have characteristics such as containing more nutritional elements, being resistant to biotic and abiotic stresses, and having strong adaptability to poor environments. The diversity of these crops provides options for farmers’ livelihoods and healthy food for the population. Although some mentioned crops such as barley, oat, and sorghum are not underutilized crops globally,

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Bayer, Rachel, Ashley Travis, and Chenzi Wang. "Kids Growing with Grains: Connecting Agriculture, Nutrition, and Environmental Literacy." Journal of Youth Development 15, no. 6 (December 15, 2020): 272–91. http://dx.doi.org/10.5195/jyd.2020.964.

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Kids Growing with Grains is a school-based agricultural education program that improves youths’ conceptual understanding of how agriculture is linked to nutrition, the environment, and human health. University of Maryland Extension Educators developed the program’s hands-on activities, which focus on grain science, grains and the environment, grains and animals, and grain nutrition. The program is traditionally implemented through a station-based field trip experience lasting 4 hours in length. The program has been evaluated using a mixed-methods approach that includes qualitative and quantita

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KROGH, MARIE, and ANNA-LOUISE LINDBERG. "Nutrition Experiments with Danish Grain Products." Acta Medica Scandinavica 95, S90 (April 24, 2009): 134–40. http://dx.doi.org/10.1111/j.0954-6820.1938.tb09024.x.

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Thielecke, Frank, and Anne Nugent. "Contaminants in Grain—A Major Risk for Whole Grain Safety?" Nutrients 10, no. 9 (September 2, 2018): 1213. http://dx.doi.org/10.3390/nu10091213.

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Grains are the main energy and carbohydrate sources for human nutrition globally. Governmental and non-governmental authorities recommend whole grains as a healthy food choice. The role of contaminants in (whole) grains and how to mitigate any potential risk following their consumption has not been reported. With this narrative review, we shed light on the potential human health risk from contaminants in whole grains and elaborate strategies to mitigate such risk. We found that grains represent a significant source of food-borne contaminants, the main ones being; mycotoxins including (A) aflat

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Kashino, Ikuko, Masafumi Eguchi, Takako Miki, Takeshi Kochi, Akiko Nanri, Isamu Kabe, and Tetsuya Mizoue. "Prospective Association between Whole Grain Consumption and Hypertension: The Furukawa Nutrition and Health Study." Nutrients 12, no. 4 (March 26, 2020): 902. http://dx.doi.org/10.3390/nu12040902.

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Hypertension has become a major public health issue worldwide. Whole grains contain higher levels and a broader range of nutrients with potential health benefits and may decrease the risk of hypertension. However, no prospective studies have investigated this association in the high-income Asia Pacific region, which has the lowest whole grain intake worldwide. Thus, we examined the prospective association between whole grain consumption and the development of hypertension in Japan. Participants included 944 working Japanese adults aged 19–68 years who had no hypertension at baseline and comple

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Maignan, Victor, Patrick Géliot, and Jean-Christophe Avice. "Glutacetine® Biostimulant Applied on Wheat under Contrasting Field Conditions Improves Grain Number Leading to Better Yield, Upgrades N-Related Traits and Changes Grain Ionome." Plants 10, no. 3 (February 28, 2021): 456. http://dx.doi.org/10.3390/plants10030456.

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Wheat is one of the most important cereals for human nutrition, but nitrogen (N) losses during its cultivation cause economic problems and environmental risks. In order to improve N use efficiency (NUE), biostimulants are increasingly used. The present study aimed to evaluate the effects of Glutacetine®, a biostimulant sprayed at 5 L ha−1 in combination with fertilizers (urea or urea ammonium nitrate (UAN)), on N-related traits, grain yield components, and the grain quality of winter bread wheat grown at three field sites in Normandy (France). Glutacetine® improved grain yield via a significan

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Sluyter, Caroline, Kelly LeBlanc, and Kristen Hicks-Roof. "Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council’s Stamped Product Database." Nutrients 14, no. 3 (February 8, 2022): 713. http://dx.doi.org/10.3390/nu14030713.

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Whole grains are a vital part of a healthy diet, yet there are insufficient data on the whole-grain content of commercial food products. The purpose of this research is to examine the long-term change in (1) measured whole grains in food products, (2) Whole Grain Stamp usage and (3) the prominence of whole-grain ingredients and product categories, across the United States and Latin America. These changes were quantified by analyzing the Oldways Whole Grains Council’s (WGC) Stamped Product Database from 2007 to 2020. Mean whole grains increased 36–76%, from 19 grams to 25.8 grams per serving in

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Miller, Kevin Burke. "Review of whole grain and dietary fiber recommendations and intake levels in different countries." Nutrition Reviews 78, Supplement_1 (July 30, 2020): 29–36. http://dx.doi.org/10.1093/nutrit/nuz052.

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Abstract This review of whole grain and dietary fiber recommendations and intake levels was presented at the symposium on whole grains, dietary fiber, and public health, convened in Beijing, China, on May 11, 2018. The review reflects on inconsistencies among the definitions of whole grains and fiber as well as recommended intake levels in different countries. The lack of consistent dietary recommendations from authoritative sources may delay the regional implementation and consumer adoption of diets that include whole grains and fiber. Currently, few countries include specific intake recommen

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van der Kamp, Jan-Willem, Julie Miller Jones, Kevin B. Miller, Alastair B. Ross, Chris J. Seal, Bin Tan, and Eleanor J. Beck. "Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative." Nutrients 14, no. 1 (December 29, 2021): 138. http://dx.doi.org/10.3390/nu14010138.

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Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure that all global stakeholders have shared standards, and that consumers find them clear, credible, and useful. Based on widely accepted, existing definitions and new developments, the Definitions Working Group of the global Whole Grain Initiative, wit

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Ernest, Deepali Karina, Hector Lemus, Fang-Chi Hsu, John P. Pierce, and Tianying Wu. "The Independent and Joint Associations of Whole Grain and Refined Grain with Total Mortality among Breast Cancer Survivors: A Prospective Cohort Study." Nutrients 14, no. 16 (August 15, 2022): 3333. http://dx.doi.org/10.3390/nu14163333.

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Breast cancer survivors often have a reduced digestive capacity to digest whole grains due to cancer treatment. The purpose of this study was to investigate the independent and joint associations of whole grain and refined grain consumption with total mortality among breast cancer survivors. We studied a cohort of 3081 female breast cancer survivors who provided demographic, dietary, and lifestyle data at baseline, year 1 and year 4. Mortality was assessed via semi-annual telephone interviews and confirmed by the National Death Index (NDI) and death certificates. We assessed the associations o

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Gamayunova, V. V., and T. O. Kasatkina. "Formation of spring barley grain yield and its structure depending on the variety and nutrition conditions in the Southern Steppe of Ukraine." Bulletin of Kharkiv National Agrarian University named after V.V. Dokychaiev. The series “Crop production, selection and seed production, fruit and vegetable growing” 2019, no. 2 (December 27, 2019): 87–98. http://dx.doi.org/10.35550/visnykagro2019.21.087.

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Theresearch results are presented conducted during 2016-2018 on southern chernozem with two varieties of spring barley to study the impact of nutrition optimization on grain yield and elements of its structure. It is determined that the treatment of crops with growth regulating drugs in the main growing seasons provides a significant increase in grain productivity of barley, which is the highest when formed by three foliar nutrition with modern growth regulating drugs in the tillering phase and plant emergence in the tube at the beginning of earing. The grain yield of spring barley of the Stal

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NOVIKOV, N. N., A. A. ZHARIKHINA, and N. E. SOLOVYEVA. "GRAIN QUALITY FORECASTING BY AMINO ACID CONCENTRATION IN THE LEAF JUICE." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 1 (2021): 29–41. http://dx.doi.org/10.26897/0021-342x-2021-1-29-41.

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Field experiments with soft wheat and malting barley, conducted on sod-podzolic medium loamy soil showed that under the influence of increasing rates of nitrogen nutrition in the leaf juice in the first stem node phase, the concentration of amino acids decreases. This fact is confirmed by high correlation coefficients. There is also a close correlation between the concentration of amino acids in the leaf juice, plant productivity and grain quality indicators. Wheat showed a close negative correlation of the concentration of amino acids in the leaf juice with the weight of 1000 grains, the tota

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Tharanathan, R. N., and S. Mahadevamma. "Grain legumes—a boon to human nutrition." Trends in Food Science & Technology 14, no. 12 (December 2003): 507–18. http://dx.doi.org/10.1016/j.tifs.2003.07.002.

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Sterna, Vita, Sanita Zute, and Linda Brunava. "Oat Grain Composition and its Nutrition Benefice." Agriculture and Agricultural Science Procedia 8 (2016): 252–56. http://dx.doi.org/10.1016/j.aaspro.2016.02.100.

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Milosevic, Niko, V. Stanacev, and S. Kovcin. "Corn meal in broiler chicken nutrition." Biotehnologija u stocarstvu 22, no. 5-6 (2006): 71–79. http://dx.doi.org/10.2298/bah0606071m.

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In this paper the effect of application of corn meal in broiler chicken nutrition is presented. In meals the corn grain (C) is replaced by corn meal in the amount 100 % (T1) and 50 % (T2). Experiment lasted 42 days in system 3 x 4 (3 treatments x 4 repetitions). In every treatment 300 chicken were included. Feeding of chicken was ad libitum, with three meals: starter with 23,30 % CP and 12,78 MJ/kg ME; grower with 20,30 % CP and 13,10 MJ/kg ME, and finisher 17,70 % CP and 13,25 MJ/kg ME. Results of investigation are: body weight of chicken C-2106g, T1- 2103g, and T2-2130g; daily growth C-50,13

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Magalis, Robin M., Maria Giovanni, and Kathryn Silliman. "Whole grain foods: is sensory liking related to knowledge, attitude, or intake?" Nutrition & Food Science 46, no. 4 (July 11, 2016): 488–503. http://dx.doi.org/10.1108/nfs-09-2015-0101.

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Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge an

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Tan, Bin, Na-Na Wu, and Xiao-Tong Zhai. "Solutions for whole grain food development." Nutrition Reviews 78, Supplement_1 (July 30, 2020): 61–68. http://dx.doi.org/10.1093/nutrit/nuz068.

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Abstract Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioacti

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Clemens, Roger, and B. Jan-Willem van Klinken. "Oats, more than just a whole grain: an introduction." British Journal of Nutrition 112, S2 (September 30, 2014): S1—S3. http://dx.doi.org/10.1017/s0007114514002712.

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In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the opt

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SORATTO, ROGÉRIO PERES, TIAGO ARANDA CATUCHI, EMERSON DE FREITAS CORDOVA DE SOUZA, and JADER LUIS NANTES GARCIA. "PLANT DENSITY AND NITROGEN FERTILIZATION ON COMMON BEAN NUTRITION AND YIELD." Revista Caatinga 30, no. 3 (September 2017): 670–78. http://dx.doi.org/10.1590/1983-21252017v30n315rc.

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ABSTRACT The objective of this work was to evaluate the effect of plant densities and sidedressed nitrogen (N) rates on nutrition and productive performance of the common bean cultivars IPR 139 and Pérola. For each cultivar, a randomized complete block experimental design was used in a split-plot arrangement, with three replicates. Plots consisted of three plant densities (5, 7, and 9 plants ha-1) and subplots of five N rates (0, 30, 60, 120, and 180 kg ha-1). Aboveground dry matter, leaf macro- and micronutrient concentrations, yield components, grain yield, and protein concentration in grain

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Armstrong, R. D., C. Eagle, and R. Flood. "Improving grain yields on a sodic clay soil in a temperate, medium-rainfall cropping environment." Crop and Pasture Science 66, no. 5 (2015): 492. http://dx.doi.org/10.1071/cp14210.

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Soil constraints are a major limitation to grain production on waterlogging-prone sodic soils in the medium-rainfall zone of southern Australia, and several options have been proposed to overcome these constraints. A field experiment commenced in 1999 to compare the effectiveness of different management strategies, including improved crop nutrition, soil amelioration by using gypsum with or without deep ripping, applying organic matter, using raised beds or delayed sowing on improving the growth and grain yields of four consecutive crops including wheat (Triticum aestivum) in 1999 and 2002, ba

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Solovyeva, Nurguyana E., and Nikalay N. Novikov. "The brewing properties formation of barley grain depending on nutrition regime and phytoregulators application when growth on sod-podzolic soil." Butlerov Communications 59, no. 8 (August 31, 2019): 124–31. http://dx.doi.org/10.37952/roi-jbc-01/19-59-8-124.

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In the field experiments with brewing barley, carried out on sod-podzolic medium-loamy soil, it has been found out, that the raising doses of nitrogen application increased grain productivity of barley plants (by 18-33%), grains protein content, α-amylases, сatalases and peroxidases activity, but decreased grain unit and β-amylases activity. In water deficit weather conditions (Hydrothermal coefficient of moisture on the G.T Selyaninov = 1-1.3) the raising doses of phosphorus and potassium (Р120, К120) increased the grain productivity of barley plants (by10-28%), the mass of 1000 grains, their

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Syomina, S. A., A. S. Paliychuk, I. V. Gavryushina, and I. A. Lysenko. "Fertilizers, plant density and nutritional properties of corn grain." IOP Conference Series: Earth and Environmental Science 843, no. 1 (November 1, 2021): 012036. http://dx.doi.org/10.1088/1755-1315/843/1/012036.

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Abstract The article presents data on the influence of an increasing plant density of an early-ripening corn hybrid on the biochemical composition and fodder properties of grain, depending on the level of mineral nutrition. It is shown that the highest protein supply was noted for the grain obtained in the variants with nitrogen feeding; the increase in crude protein in comparison with the variants on the natural agrobackground was 1.56%. The use of complete mineral fertilization had no advantages over a single application of nitrogen-phosphorus fertilizers; against these nutritional backgroun

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Kang, Yunhee, Kyueun Lee, Jieul Lee, and Jihye Kim. "Grain Subtype and the Combination of Grains Consumed Are Associated with the Risk of Metabolic Syndrome: Analysis of a Community-Based Prospective Cohort." Journal of Nutrition 150, no. 1 (August 24, 2019): 118–27. http://dx.doi.org/10.1093/jn/nxz179.

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ABSTRACT Background Evidence on the prospective association between grain consumption and metabolic syndrome (MetS) is lacking. Objective This study explored the association between grain intake by subtype or various combinations of grain intake and the risk of developing MetS in South Korean adults using data from a community-based prospective cohort study. Methods A total of 5717 participants (2984 men and 2733 women) aged 40–69 y without MetS were followed up for 10 y (2001–2012). Grain consumption was assessed using a semiquantitative FFQ at baseline (2001–2002) and a follow-up examination

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Barrett, Eden M., Marijka J. Batterham, Sumantra Ray, and Eleanor J. Beck. "Whole grain, bran and cereal fibre consumption and CVD: a systematic review." British Journal of Nutrition 121, no. 8 (February 14, 2019): 914–37. http://dx.doi.org/10.1017/s000711451900031x.

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AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (contain

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Kadlec, P., J. Dostálová, J. Bernášková та M. Skulinová. "Degradation of α-galactosides during the germination of grain legume seeds". Czech Journal of Food Sciences 26, No. 2 (17 квітня 2008): 99–108. http://dx.doi.org/10.17221/3/2008-cjfs.

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Germination is one of the most effective ways of preparing grain legumes for consumption. Because it involves the total or partial elimination of some anti-nutritional compounds, it is also one of the simplest methods of enhancing the palatability of grain legumes, thereby increasing their consumption as a valuable source of nutrition. The main objective of this paper is to describe the changes that take place in &alpha;-galactosides during germination. During germination, galactose molecules gradually become detached from &alpha;-galactosides due to the effect of the enzyme &alpha

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Arefin, Paroma, Salma Ahmed, Md Shehan Habib, Zafar As Sadiq, Farhana Boby, Subarna Sandhani Dey, Md Abdurrahim Md Abdurrahim, et al. "Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour." Current Research in Nutrition and Food Science Journal 10, no. 2 (September 2, 2022): 544–52. http://dx.doi.org/10.12944/crnfsj.10.2.11.

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Jackfruit (Artocarpus heterophyllus Lam.) is widely known as a nutritious fruit. They grow mostly in Brazil and some other parts of Africa and South Asian countries. Jackfruit is the national fruit of Bangladesh, and it grows copiously in the Northern part of the country. Jackfruit seed powder has been researched and used as a functional food in different food products. This work investigated some physicochemical properties and nutritional parameters of five types of grain flours collected from the northern region of Bangladesh. The grain flours are jackfruit seed powder (with spermoderm), ric

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Yamuangmorn, Supapohn, Suchada Jumrus, Sansanee Jamjod, Narit Yimyam, and Chanakan Prom-u-Thai. "Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions." Agronomy 11, no. 1 (January 3, 2021): 83. http://dx.doi.org/10.3390/agronomy11010083.

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Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants g

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Martsinyshyn, Yu D., та S. V. Pyda. "БІОХІМІЧНИЙ СКЛАД ЗЕРНА ПШЕНИЦІ М’ЯКОЇ (TRITICUM AESTIVUM L.) ЗА ВПЛИВУ ДОБРИВ". Scientific Issue Ternopil Volodymyr Hnatiuk National Pedagogical University. Series: Biology 81, № 1-2 (30 червня 2021): 90–98. http://dx.doi.org/10.25128/2078-2357.21.1-2.12.

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The article, based on the analysis of scientific works, presents the research findings of the influence of mineral, organic and organo-mineral fertilizer on the biochemical composition of soft wheat grain. It is shown that seed productivity and quality of wheat grain depend on the provision of plants with nutrients during the growth season, resistance to stress factors and biological characteristics of the variety. The yield of winter wheat increases due to super-strong and extra-strong varieties, but the quality of grain, which is negatively correlated with productivity, decreases. Fertilizer

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Bauchspies, Wenda K., Fatimata Diarra, Fred Rattunde, and Eva Weltzien. "“An Be Jigi”: Collective cooking, whole grains, and technology transfer in Mali." FACETS 2, no. 2 (September 1, 2017): 955–68. http://dx.doi.org/10.1139/facets-2017-0033.

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This paper addresses how available resources, food security, technology, and culture are shaping the choices rural Malian women are making to ensure the health, energy, and well-being of their families. This research contributed to evaluating an eight-year research project (An Be Jigi) targeting improved nutrition. The study, performed over four months, used semi-structured interviews of 120 women in six villages in Mali to assess the identified issues with qualitative and quantitative approaches. This paper describes the history of the An Be Jigi project, whole-grain processing techniques, an

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Hosseini, Seyed H., Julie M. Jones, and Hassan Vatanparast. "Association between Grain Intake, Nutrient Intake, and Diet Quality of Canadians: Evidence from the Canadian Community Health Survey–Nutrition 2015." Nutrients 11, no. 8 (August 17, 2019): 1937. http://dx.doi.org/10.3390/nu11081937.

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The new Canada’s Food Guide (CFG) recommends whole grains foods as the primary choice of grain products in the daily diet. This study examined whether higher shares of whole-grain consumption, beyond the recommended levels (i.e., above half) of the daily grain intake, are linked with optimal diet quality and intakes of some key nutrients, for both children and adolescents and adults in Canada. To meet the objective of this study, we used the Canadian Community Health Survey (CCHS)–Nutrition 2015, which is a nationally representative data. We employed the propensity score matching (PSM) method

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Krois, Natasha, Jaimee Hughes, and Sara Grafenauer. "Dietitians’ Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods." Nutrients 14, no. 15 (July 23, 2022): 3026. http://dx.doi.org/10.3390/nu14153026.

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NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA, despite being considered core foods in the Australian Dietary Guidelines. These food categories contribute the greatest quantities of whole grain in the Australian diet, although consumption is less than half of the 48 g/day daily target intake. Dietitians are key to disseminating messages about nutrition and health; therefore, an accurate underst

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Sheheda, I. M., and N. V. Sandetska. "The influence of foliar nutrition with urea in different phases of wheat development on grain protein content." Faktori eksperimental'noi evolucii organizmiv 27 (September 1, 2020): 169–73. http://dx.doi.org/10.7124/feeo.v27.1321.

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Aim. The effect of foliar urea nutrition on grain yield, protein, total protein harvest, and nitrogen content in the grain per spike in winter wheat plants of different varieties was studied. Methods. In the field experiment plants of six different bread winter wheat varieties were fertilized with urea in different ways: 1) control; 2) foliar nutrition with urea at the end of anthesis with a dose of 7 kg N / ha; 3) foliar nutrition with urea in the phase of late milk development. Results. It was found that after nutrition in the first period the yield increased by 7-11%, while after nutrition

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Jacobs, David R., Mark A. Pereira, Katariina Stumpf, Joel J. Pins, and Herman Adlercreutz. "Whole grain food intake elevates serum enterolactone." British Journal of Nutrition 88, no. 2 (August 2002): 111–16. http://dx.doi.org/10.1079/bjn2002601.

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Both intake of whole grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n5) and women (n6) ate, in random order, wholegrain foods or refined-grain foods in a diet with 30% energy from fat. The dominant whole grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening wash

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Badaruddin, M., and D. W. Meyer. "Grain Legume Effects on Soil Nitrogen, Grain Yield, and Nitrogen Nutrition of Wheat." Crop Science 34, no. 5 (September 1994): 1304–9. http://dx.doi.org/10.2135/cropsci1994.0011183x003400050030x.

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Kissock, Katrina R., Florent Vieux, Kevin C. Mathias, Adam Drewnowski, Chris J. Seal, Gabriel Masset, Jessica Smith, Heddie Mejborn, Nicola M. McKeown, and Eleanor J. Beck. "Aligning nutrient profiling with dietary guidelines: modifying the Nutri-Score algorithm to include whole grains." European Journal of Nutrition 61, no. 1 (November 24, 2021): 541–53. http://dx.doi.org/10.1007/s00394-021-02718-6.

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Abstract Purpose Whole grains, generally recognised as healthy choices, are not included in most nutrient profiling systems. We tested modifications to the Nutri-Score algorithm to determine whether including whole grains would provide an improved measure of food, and overall diet quality. Methods The whole-grain content of food, with a minimum cut-point of 25%, was added to the algorithm, following similar methods used to score other health-promoting components such as fibre. We applied and compared the original and the modified Nutri-Score to food composition and dietary intake data from Aus

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Klymyshena, R. "Influence of foliar nutrition of barley plants on brewing quality of grain by Kolbach index." Agrobìologìâ, no. 1(157) (May 25, 2020): 49–56. http://dx.doi.org/10.33245/2310-9270-2020-157-1-49-56.

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The aim of the study was to determine the dependence of brewing quality of spring barley grain in terms of indicator of Kolbach number depending on the eff ect of foliar nutrition of plants during the growing season with micronutrients Wuxal on different backgrounds of mineral fertilization. Effectiveness of the infl uence of foliar nutrition of spring barley plants by microfertilizers Wuxal during the growing season on the brewing quality according to the Kolbach number was established. It is revealed that the eff ectiveness of the technological agricultural measure carried out depends on the

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McCartney, D. H., H. C. Block, P. L. Dubeski, and A. J. Ohama. "Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada." Canadian Journal of Animal Science 86, no. 4 (December 1, 2006): 443–55. http://dx.doi.org/10.4141/a05-092.

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Small cereal grain residues are heterogeneous feeds consisting of several botanical fractions: chaff, grain, leaf blade, leaf sheath, internode and node. These parts vary in composition, digestibility, resistance to comminution, intake potential and energy availability. Large differences in the nutritional quality of straw and chaff may occur from year to year and between locations due to effects of environmental conditions on botanical composition and cell anatomy. Stage of maturity, harvest method and weathering will influence composition and quality of the most nutritious parts of cereal re

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Peng, Bo, Ke-Xin Jin, Dian-Ya Luo, Xia-Yu Tian, Yan-Fang Sun, Xin-Hua Huang, Rui-Hua Pang, et al. "The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice." Journal of Biology and Life Science 11, no. 2 (October 11, 2020): 239. http://dx.doi.org/10.5296/jbls.v11i2.17809.

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Starch, protein and lipid are the most important nutrients in rice, and their composition and content in rice grains play a decisive role in the grain quality. Rice quality (including appearance quality, cooking quality, nutrition quality, grinding and processing quality, etc.) is not only affected by the composition of the nutrients in grain of rice, but also by the physical and chemical characteristics and their content in grains, but also vulnerable to external environmental conditions. To clarify the relationship between the main nutrients in rice and their grain quality traits is of great

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