Relevant bibliographies by topics / Wheat Nutrition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Wheat Nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 January 2023

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Journal articles on the topic "Wheat Nutrition"

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Ulatowski, Lynn, and Marina Marusic. "Is Wheat Bread a Better Choice Than White Bread?" Current Developments in Nutrition 5, Supplement_2 (June 2021): 568. http://dx.doi.org/10.1093/cdn/nzab043_020.

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Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary f
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Ondřej, Sedlář, Balík Jiří, Kulhánek Martin, Černý Jindřich, and Kos Milan. "Mehlich 3 extractant used for the evaluation of wheat-available phosphorus and zinc in calcareous soils." Plant, Soil and Environment 64, No. 2 (February 6, 2018): 53–57. http://dx.doi.org/10.17221/691/2017-pse.

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Relation between wheat (Triticum aestivum) nutritional status determined at the beginning of stem elongation and during anthesis, respectively, and available content of phosphorus (P-M3) and zinc (Zn-M3) determined by the Mehlich 3 extractant was studied. Both one-year pot experiment with spring wheat and two-year on-farm trials with winter wheat were run on various calcareous soils (pH values of 7.18–7.94, median 7.80, P-M3 1–289 ppm, median 54, and Zn-M3 2–14 ppm, median 4), in the Czech Republic (Central Europe). Phosphorus nutrition index (ratio of phosphorus concentration in shoot biomass
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Nakov, Gjore, Nastia Ivanova, Tzonka Godjevargova, and Stanka Damyanova. "PUBLIC OPINION SURVEY ABOUT CONSUMPTION OF CEREALS AND THEIR PRODUCTS IN THE REPUBLIC OF MACEDONIA AND THE REPUBLIC OF BULGARIA." Applied Researches in Technics, Technologies and Education 6, no. 1 (2018): 62–68. http://dx.doi.org/10.15547/artte.2018.01.010.

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Cereals in nutrition provide the energy necessary for daily functions and usual metabolic processes. Apart from being used as basic raw material in beer and whisky production, barley is more often used in baking industry through fortifying wheat products or through complete replacement of wheat flour with barley flour. Triticum monococcum L. is a wild wheat whose interest for cultivation rises due to dietetic nutritive aspects of this particular type of wheat, mainly because of the important role in preventing cancer, diabetes and chronic diseases. The aim of this abstract is to assess the kno
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Din, Zia ud, Parvez Iqbal Paracha, Zahoor ul Haq, Zahoor Ahmad, Zara Khan, and Muhammad Asif. "Wheat Productivity: Role of Farmers’ Nutritional Status." Turkish Journal of Agriculture - Food Science and Technology 4, no. 8 (August 15, 2016): 692. http://dx.doi.org/10.24925/turjaf.v4i8.692-699.770.

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This follow-up study was carried out to investigate association of wheat productivity with the nutritional status of farmers in an agricultural area of North West Pakistan. A total of 1200 small scale farmers were randomly recruited and screened for nutrition status. Total of 226 farmers were found malnourished. An equal number of well-nourished farmers were randomly selected; detailed data on wheat yield and relevant confounding factors were collected interviewing groups. Multivariate linear regression analysis was performed to identify factors in relation to wheat yield. Comparing to well-no
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Echeverría, H. E., C. A. Navarro, and F. H. Andrade. "Nitrogen nutrition of wheat following different crops." Journal of Agricultural Science 118, no. 2 (April 1992): 157–63. http://dx.doi.org/10.1017/s0021859600068738.

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SUMMARYA trial using a split-plot with blocks design was carried out at the INTA Balcarce Experimental Station, Argentina on a typic argiudol soil to evaluate N nutrition in wheat after different preceding crops and using two rates of N fertilization (0 and 90 kg N/ha).Wheat (Triticum aestivum), soyabean (Glycine max), sunflower (Helianthus annuus) and maize (Zea mays) were grown in different combinations for two successive years (1984/85 and 1985/86).No water stress was detected during either growing season. Nitrogen availability was altered by the previous crops grown, but the effect lasted
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Davydova, O. E., M. D. Axylenko, S. I. Kotenko, A. P. Gaevskyi, and V. G. Kaplunenko. "New composite preparations for wheat nutrition improvement." Fiziologia rastenij i genetika 48, no. 5 (October 2016): 424–32. http://dx.doi.org/10.15407/frg2016.05.424.

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Dänicke, S., D. Gädeken, K. H. Ueberschär, U. Meyer, and H. Scholz. "Effects ofFusarium-toxincontaminated wheat in ruminant nutrition." Mycotoxin Research 18, S1 (March 2002): 24–27. http://dx.doi.org/10.1007/bf02946056.

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Rehman, Abdul, Muhammad Farooq, Levent Ozturk, Muhammad Asif, and Kadambot H. M. Siddique. "Zinc nutrition in wheat-based cropping systems." Plant and Soil 422, no. 1-2 (December 7, 2017): 283–315. http://dx.doi.org/10.1007/s11104-017-3507-3.

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Skolnick, A. A. "Separating wheat from chaff of nutrition information." JAMA: The Journal of the American Medical Association 278, no. 13 (October 1, 1997): 1052–53. http://dx.doi.org/10.1001/jama.278.13.1052.

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Skolnick, Andrew A. "Separating Wheat From Chaff of Nutrition Information." JAMA: The Journal of the American Medical Association 278, no. 13 (October 1, 1997): 1052. http://dx.doi.org/10.1001/jama.1997.03550130018007.

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Dissertations / Theses on the topic "Wheat Nutrition"

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Morrison, Elizabeth. "The contribution of Australian wheat and wheat products essential trace mineral intake." Thesis, Queensland University of Technology, 1996. https://eprints.qut.edu.au/36731/1/36731_Morrison_1996.pdf.

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Nutrition authorities' current recommendations include an increased consumption of whole grain cereal products, including wheat products, in order to increase consumption levels of dietary .fibre. However, the essential trace mineral contribution of such products tends to be underestimated. The trace mineral data for Australian wheat and wheat products, moreover, tends to be lacking or out-of-date. Consequently, a survey was conducted to obtain information on the nutritional value of wheat and wheat products with regard to trace minerals. Wheat grain samples were procured from around Australia
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Shahsavani, Shahin. "Sulphur nutrition and wheat production in northern Iran." Thesis, University of Newcastle Upon Tyne, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391969.

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Krishnasamy, Karthika. "Sodium and cultivar effects on potassium nutrition of wheat." Thesis, Krishnasamy, Karthika (2015) Sodium and cultivar effects on potassium nutrition of wheat. PhD thesis, Murdoch University, 2015. https://researchrepository.murdoch.edu.au/id/eprint/29246/.

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In arid and semiarid regions, soil salinity is largely due to excessive sodium chloride (NaCl) which, apart from osmotic and specific Na+ and Cl- ion effects, has a detrimental effect on potassium (K) uptake and nutrition of most crops. However, in K deficient soils, Na+ can substitute for some functions of K+, provided that plants have the ability to take up, translocate, and compartmentalise Na+ into the vacuoles where it mainly replaces the biophysical functions of K+ in maintaining cell turgor, ionic balance, regulating osmotic potential and improving water balance via stomatal conductance
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Zahedi, Morteza. "Physiological aspects of the responses of grain filling to high temperature in wheat." Title page, abstract and contents only, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phz19.pdf.

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"June 2001." Includes bibliographical references (leaves 217-248). The effects of a sustained period of moderately high temperature on physiological and biochemical aspects of grain development were investigated in wheat cultivars grown under controlled environment conditions. The effect of variation in plant nutrition on the responses of cultivars to high temperature was also studied.
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Kgope, Barney Stephen. "Effects of sustained elevated CO2 concentration and Nitrogen nutrition on wheat (Triticum aestivum L. cv Gamtoos)." Thesis, Rhodes University, 2000. http://hdl.handle.net/10962/d1003774.

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There is consensus that high CO2 results in enhanced growth and yield for most crop plants. However, most of these studies were carried out in the presence of adequate nutrients, which is also the case in agricultural systems (managed ecosystems). About 20% of the earth’s land mass have sufficiently low levels of nutrients to cause some kind of stress to plants. On the other hand, elevated [CO2] decreases foliar nutrient elements in plants and as a result partitioning of certain nutrient elements in plants is altered. Little data is available on the partitioning of most nutrient elements in pl
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Marmolejo, Gonzalez Alonso. "UTILIZATION OF AMMONIATED WHEAT STRAW BY LACTATING DAIRY CATTLE." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275406.

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Brewer, Lauren Renee. "Linking cereal chemistry to nutrition: studies of wheat bran and resistant starch." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/14193.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Yong-Cheng Shi<br>Wheat bran is high in dietary fiber. Resistant starch (RS) is considered a source of dietary fiber. Wheat bran and RS have different functional properties and may not have the same nutritional properties. This dissertation covers two areas of importance in cereal chemistry and human nutrition: wheat bran and RS. Wheat bran chemical and physical influence of nutritional components Wheat bran has become a hot topic due to positive nutritional correlations, and industrial /humanitarian needs for healthy ingre
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Lyons, Graham Henry. "High-selenium wheat : biofortification for better health /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phl9915.pdf.

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Thongbai, Pongmanee. "The influence of Zn nutritional status on the severity of Rhizoctonia root rot of cereals." Title page, table of contents and abstract only, 1993. http://web4.library.adelaide.edu.au/theses/09PH/09pht486.pdf.

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Rogers, Gordon Stephen. "Influence of N and P nutrition on the responses of wheat and cotton to elevated CO2 /." View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030804.105414/index.html.

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Books on the topic "Wheat Nutrition"

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Kamen, Betty. Kamut: An ancient food for a healthy future : a grain leading the green revolution for easy access to vitamins, minerals, enzymes, and hormone precursors. Novato, Calif: Nutrition Encounter, 1995.

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Nadeau, Aurèle. Résumé du Bulletin no 24, "La grande erreur du pain blanc". Québec: [s.n.], 1997.

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Konstantinovich, Shumnyĭ Vladimir, ed. Genetika agrokhimicheskikh priznakov pshenit͡s︡y. Novosibirsk: Gamzikova O.I., 1994.

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Gou ying yang 100 dao yun ma mi bai bian mian dian. Wulumuqi Shi: Xinjiang ren min chu ban zong she, 2016.

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Glaeser, Edward A. Fortification of wheat with vitamin A in Bangladesh: A demonstration project. Washington, D.C.?: USDA, 1987.

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Barrett, Fred. Stability of vitamin A in fortified wheat products in Bangladesh. Washington, D.C.]: U.S. Dept. of Agriculture, Office of International Cooperation and Development, 1989.

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Barrett, Fred F. Fortification of wheat with vitamin A: Trip report, November 5-26, 1986. Washington, D.C.?: USDA, 1986.

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Cooking well: Wheat allergies. Hobart, NY: Hatherleigh Press, 2009.

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Barrett, Fred F. Fortification of wheat with vitamin A in Bangladesh: Trip report, November 6-25, 1987. Washington, D.C.?: USDA, 1987.

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Block, Betsy. The dinner diaries: Raising whole wheat kids in a white bread world. Chapel Hill, N.C: Algonquin Books of Chapel Hill, 2008.

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Book chapters on the topic "Wheat Nutrition"

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Ranhotra, G. S. "Wheat: contribution to world food supply and human nutrition." In Wheat, 12–24. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2672-8_2.

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Govindan, Velu, Kristina D. Michaux, and Wolfgang H. Pfeiffer. "Nutritionally Enhanced Wheat for Food and Nutrition Security." In Wheat Improvement, 195–214. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90673-3_12.

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AbstractThe current and future trends in population growth and consumption patterns continue to increase the demand for wheat. Wheat is a major source and an ideal vehicle for delivering increased quantities of zinc (Zn), iron (Fe) and other valuable bioactive compounds to population groups who consume wheat as a staple food. To address nutritious traits in crop improvement, breeding feasibility must be assessed and nutrient targets defined based on their health impact. Novel alleles for grain Zn and Fe in competitive, profitable, Zn enriched wheat varieties have been accomplished using conventional breeding techniques and have been released in South Asia and Latin America, providing between 20% and 40% more Zn than local commercial varieties and benefitting more than four million consumers. Future challenges include accelerating and maintaining parallel rates of genetic gain for productivity and Zn traits and reversing the trend of declining nutrients in wheat that has been exacerbated by climate change. Application of modern empirical and analytical technologies and methods in wheat breeding will help to expedite genetic progress, shorten time-to-market, and achieve mainstreaming objectives. In exploiting synergies from genetic and agronomic options, agronomic biofortification can contribute to achieving higher Zn concentrations, stabilize Zn trait expression, and increase other grain minerals, such as selenium or iodine. Increasing Fe bioavailability in future breeding and research with other nutrients and bioactive compounds is warranted to further increase the nutritious value of wheat. Crop profiles must assure value propositions for all actors across the supply chain and consider processors requirements in product development.
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Vlassak, K., and L. M. J. Verstraeten. "Nitrogen Nutrition of Winter Wheat." In Wheat Growth and Modelling, 217–36. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4899-3665-3_22.

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Rerkasem, B., and S. Jamjod. "Overcoming wheat sterility problem with boron efficiency." In Plant Nutrition, 82–83. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_39.

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Sarkki, Marja-Leena, and Eija-Riitta Saarinen. "Wheat Protein Products in Nutrition." In Amino Acid Composition and Biological Value of Cereal Proteins, 543–50. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_33.

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Naeem, Hamid A. "Sulfur Nutrition and Wheat Quality." In Agronomy Monographs, 153–69. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/agronmonogr50.c10.

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Roeb, G. W. "Allocation of 11C-labelld photosynthates in wheat plants." In Plant Nutrition, 216–17. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_104.

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Liu, X., J. Jin, Q. Zhang, S. Yang, and G. Wang. "Physiological aspects of wheat genotypes differing in protein content." In Plant Nutrition, 344–45. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_166.

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El-Enany, A. E. "Wheat seedlings response to interactive effects of Cu and salinity." In Plant Nutrition, 424–25. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_205.

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Palmer, R. V., F. J. Zhao, S. P. McGrath, and M. J. Hawkesford. "Sulphur supply and the optimisation of the yield of wheat." In Plant Nutrition, 836–37. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_407.

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Conference papers on the topic "Wheat Nutrition"

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Hernandez, Maria, Amanda Mora, Mary Lares, Rafael Gutierrez, and Juan Fernandez-Trujillo. "PARTIAL SUBSTITUTION OF WHEAT PASTA WITH QUINOA DOES NOT INFLUENCE BIOCHEMICAL MARKERS IN HEALTHY CONSUMERS." In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01195.

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Deng, Zhongliang, Ning Li, and Jinyuan Zhang. "Design and Implementation of Service Platform for Wheat Nutrition Diagnosis." In International Conference on Information System and Management Engineering. SCITEPRESS - Science and and Technology Publications, 2016. http://dx.doi.org/10.5220/0006449102830288.

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Sterna, Vita, Daiga Kunkulberga, Evita Straumite, and Katrina Bernande. "Naked barley influence on wheat bread quality." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.016.

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Zhao, Yu, Zhenhai Li, Jianwen Wang, Wude Yang, Dandan Duan, and Xiaobin Xu. "Recommendations for Nitrogen Fertilizer in Winter wheat Based on Nitrogen Nutrition Index." In 2019 8th International Conference on Agro-Geoinformatics (Agro-Geoinformatics). IEEE, 2019. http://dx.doi.org/10.1109/agro-geoinformatics.2019.8820439.

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Mattos, João Victor de, and Eduardo Fávero Caires. "SOIL BIOSTIMULANT EFFECT ON NUTRITION AND YIELD OF SOYBEAN AND WHEAT GRAINS." In Anais da I Semana Internacional da Agronomia, XXXVIII Ciclo de Debates Agronômicos de Maringá e XVI Mostra de Trabalhos Científicos em Agronomia. Recife, Brasil: Even3, 2021. http://dx.doi.org/10.29327/147033.1-1.

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AMIROV, Marat, Igor SERZHANOV, Farid SHAYKHUTDINOV, and Nicolay SEMUSHKIN. "MAIN DIRECTIONS OF DEVELOPMENT OF SPRING WHEAT PRODUCTION AGRICULTURAL TECHNOLOGIES FOR SUSTAINABLE ARABLE FARMING IN THE FOREST-STEPPE BELT OF THE MIDDLE VOLGA REGION." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.254.

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The article presents results of studies of influence of controlled and environmental factors on production process of different varieties of spring wheat carried out in different soil and climatic conditions of Middle Volga region. The forest-steppe area of the Volga region is one of regions of Russia favorable for spring wheat growing by its natural and climatic conditions. Unbalance of nutrition elements in soil, acid soil and predominantly heavy-textured soil hamper the yield growth. Out of all factors vital for plants (light, heat, moisture and nutrition elements) under consideration, prov
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Zhang, Xuehong, Runping Shen, and Shanyou Zhu. "Hyperspectral assessment of nitrogen nutrition for winter wheat canopy using continuum-removed method." In International Symposium on Spatial Analysis, Spatial-temporal Data Modeling, and Data Mining, edited by Yaolin Liu and Xinming Tang. SPIE, 2009. http://dx.doi.org/10.1117/12.838388.

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Augspole, Ingrida, Anda Linina, Anda Rutenberga-Ava, Agrita Svarta, and Vija Strazdina. "Effect of organic and conventional production systems on the winter wheat grain quality." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.041.

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Kunkulberga, Daiga, Anda Linina, and Antons Ruza. "Effect of nitrogen fertilization on protein content and rheological properties of winter wheat wholemeal." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.026.

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Bradauskiene, Vijole, Lina Vaiciulyte-Funk, Edita Mazoniene, and Darius Cernauskas. "Fermentation with Lactobacillus strains for elimination of gluten in wheat (Triticum Aestivum) by-products." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.029.

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Reports on the topic "Wheat Nutrition"

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Breewood, Helen. What is the nutrition transition? Edited by Walter Fraanje and Tara Garnett. Food Climate Research Network, October 2018. http://dx.doi.org/10.56661/39a7336f.

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Changes in diet and lifestyle can be caused by many factors and can, in turn, cause changes in health. This building block explains what the nutrition transition is and its implications for health and environmental sustainability.
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Go, Ara, and Deanna K. Olney. Adolescent nutrition in Indonesia: What have we learned? Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134217.

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Fraanje, Walter, and Samuel Lee-Gammage. What is food security? Edited by Tara Garnett. Food Climate Research Network, March 2018. http://dx.doi.org/10.56661/e49a6c96.

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Being able to reliably obtain, consume and metabolise sufficient quantities of safe and nutritious and foods, is essential to human well-being. This building block explains the meaning of the food security concept.
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Fraanje, Walter, and Samuel Lee-Gammage. What is sustainable intensification? Edited by Tara Garnett. Food Climate Research Network, June 2018. http://dx.doi.org/10.56661/075f639f.

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New approaches to agriculture are required if we are to reduce the environmental impacts of farming while also feeding more people with a sufficient quantity and diversity of nutritious and safe foods. This building block explains the concept of sustainable intensification.
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Keats, Sharada, Agnes Mallipu, Ravi Menon, Alia Poonawala, Aang Sutrisna, and Alison Tumilowicz. The Baduta programme in Indonesia: What Works in Communicating for Better Nutrition? Global Alliance for Improved Nutrition (GAIN), August 2019. http://dx.doi.org/10.36072/wp.1.

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Headey, Derek D., and Marie T. Ruel. The COVID-19 nutrition crisis: What to expect and how to protect. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133762_08.

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Carlile, Rachel, and Tara Garnett. What is agroecology? Edited by Matthew Kessler. TABLE, June 2021. http://dx.doi.org/10.56661/96cf1b98.

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In response to concerns about global hunger and malnutrition, climate and environmental crises, and corporate consolidation in agri-food value chains, increasing numbers of stakeholders are arguing for agroecology as a way of providing healthy nutritious food in an equitable and sustainable manner. This explainer provides an overview of the historical development and various definitions of agroecology and explores some of the major debates related to its use.
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Martínez, Sebastián, Juan M. Murguia, Brisa Rejas, and Solis Winter. Childhood Development and Nutrition: What is the Role of Refrigerators? A Research Proposal. Inter-American Development Bank, May 2019. http://dx.doi.org/10.18235/0001698.

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Research Institute (IFPRI), International Food Policy. Making African agriculture and food systems work for nutrition: What has been done, and what needs to be done? Washington, DC: International Food Policy Research Institute, 2016. http://dx.doi.org/10.2499/9780896295933_05.

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sust
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