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Dissertations / Theses on the topic 'Wheat products'
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McCarthy, Patrick Kieran. "HPLC and immunochemical detection of gliadin impurities in wheat and wheat products." Thesis, Nottingham Trent University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.253810.
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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 The trace mineral data for Australian wheat and wheat products, moreover, tends to be lacking or out-of-date.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, over two seasons in most cases. A method was developed utilising a microwave digestion procedure and inductively-coupled plasma atomic emission spectroscopy (ICP-AES) to analyse these samples for the following minerals (mean result of 233 samples in parenthesis): magnesium (1160mg/kg), zinc (18mg/kg), iron (30mg/kg), manganese (33mg/kg), copper (3.2mg/kg), nickel (0.30mg/kg), chromium (0.04mg/kg), cobalt (0.03mg/kg), cadmium (less than detection limit) and aluminium (3.7mg/kg). Mineral content was, generally, strongly correlated (positively) with protein content. Significant geographical and seasonal variations in the mineral content of wheat grain were identified. A number of wheat products were also analysed as above. An assessment of the contribution of wheat and wheat products to the mineral intake of a general adult Australian population was explored and concluded to be significant.
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Campbell, Janet. "The mechanical and hydration properties of cereal wafer products in the glassy state." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.281693.
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Garr, Andrew Lee. "Analysis of flour market segments: a study of how specialty products affect volume, sales dollars, and margin dollars." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35270.
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Master of Agribusiness<br>Department of Agricultural Economics<br>Andrew P. Barkley<br>The objectives of this thesis is to use regression models and market trends to determine whether the changing product mix of Ardent Mills has an impact on volume, sales dollars, and margin dollars. The results will be used to build a market analysis of Ardent Mills’ product mix strategy.
Flour milling is a highly competitive industry. Ardent Mills is constantly looking to increase profits and become more valuable to its customers. Specialty products have created a new opportunity, but the opportunity costs must also be considered. Determining what new products to develop, where to manufacture them, and whether to create new capacity or convert existing capacity are difficult decisions that must be made.
The data used in this thesis were collected from Ardent Mills’ sales records from June 1, 2014 through December 31, 2016. Type of product, sales volume, sales dollars, and margin dollars were collected for each month to be analyzed.
The study determined that increasing the volume of whole wheat flour sales decreases white flour volume, total flour volume, white flour sales dollars, and total flour sales dollars. Increasing the volume of UltraGrain increases white flour sales dollars and total flour sales dollars. Increasing the volume of wheat-based specialty products increases the volume of white flour and the volume of total flour. As the demand for UltraGrain and wheat-based specialty products increases, the demand for white flour increases as well. Decreasing wheat prices have allowed for additional margin to be captured.
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Wretfors, Christer. "Hemp fibre and reinforcements of wheat gluten plastics /." Alnarp : Dept. of Agriculture - Farming Systems, Technology and Product Quality, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/11236319.pdf.
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Curtis, Tanya Yordanova. "Genetic and environmental factors controlling acrylamide formation in wheat and rye products." Thesis, University of Reading, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559366.
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Acrylamide formation in cooked food has become a significant problem for the food industry. This study concerned the accumulation of free asparagine, one of the precursors for acrylamide formation, in wheat and rye grain. Asparagine concentration was found to be greatly affected by environmental conditions (E), genetic factors (G) and the interaction between the two (G x E). One of the environmental conditions controlling free asparagine accumulation in wheat grain was sulphur deficiency, which caused an increase of up to thirty-fold in free asparagine concentration. Sulphur deficiency and free asparagine concentration were linearly related to the amount of acrylamide that formed when wheat flour was heated at 180°C. Asparagine concentration was also the main determinant of acrylamide formation in rye but, unlike in wheat, it was not affected by sulphur availability, at least under field conditions. Rye flour had lower acrylamide forming potential than wheat per unit of asparagine, possibly due to different concentrations of other free amino acids in the grain (proline). Quantitative trait loci (QTL) for free asparagine concentration and therefore acrylamide risk were found on chromosomes 18, 2A and 7A. QTL were also identified for alanine, glutamine, glycine, lysine, proline, serine, threonine, tryptophan and tyrosine possibly aided by the environmental factors. A cluster of these QTL was located on chromosome 3A in an area associated with the control of wheat yield. Matrix-assisted laser desorption/ionization time-of-flight mass spectroscopy (MALDI- TOF-MS) was used to show the distribution of asparagine in developing wheat grain fourteen days post anthesis. In grain from plants grown under normal conditions, most free asparagine was in the embryo and aleurone layer (bran fraction), while in grain from plants grown under sulphur deficient conditions there was great accumulation of free asparagine in the endosperm (white flour fraction). Reduction of acrylamide content could be achieved immediately by selection of low acrylamide risk varieties for cultivation and avoidance of sulphur deficiency in wheat. Further improvement could be made by breeding new, low asparagine varieties based on the QTL analyses.
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Alexandre, Allana Patrícia Santos. "Ozone technology as an alternative for reducing mycotoxin contamination in wheat products." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15052018-132453/.
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The objective of this study was to evaluate the reduction on the levels of mycotoxins in wheat products and by-products: deoxynivalenol (DON) in whole wheat flour, wheat bran and the efluent from wet milling of wheat flour, and zearalenone (ZEN) in wheat bran. Firstly, the reduction of DON contamination was studied on whole wheat flour, naturaly contaminated, and considering different moisture levels, as well as in wet milling effluent of wheat flour. Further, the impact of the ozonation process on the rheological properties of the processed flour was evaluated. Secondly, the wheat bran naturally co-contaminated with DON and ZEN was studied, considering the degradation of both mycotoxins and the impact of the ozonation process on the bran phenolic compound content and on the antioxidant capacity. The DON degradation in the whole wheat flour increased with both processing time and moisture content. By changing these process parameters, it was possible to obtain products in accordance with the legal limits of Brazil and the European Union, even starting with concentration 2-4 times higher than the legal limits. However, the rheological properties of the whole wheat flour were affected by the process, probably due to protein modifications. The DON concentration on the wet milling effluent was linearly reduced by the ozonation. In wheat bran naturally contaminated and in its equilibrium moisture, the ozonation reduced both DON and ZEN contamination. The degradation of ZEN was higher and faster than the degradation of DON, which could be explained by their molecular structures. It was also observed that the ozonation process did not negatively affect the phenolic compounds and the antioxidant capacity, which is high desirable from a nutritional point of view. Consequently, this work concludes that the ozonation process was effective in reducing DON and ZEN in different wheat products and efluent. It is noteworthy that the results obtained are promising for future studies and to elucidate the mechanism of action of ozone on mycotoxins and constituents of food.<br>O objetivo deste estudo foi avaliar a redução nos níveis de micotoxinas em produtos e subprodutos de trigo: desoxinivalenol (DON) em farinha de trigo integral, farelo de trigo e efluente de moagem da farinha de trigo e zearalenona (ZEA) em farelo de trigo. No primeiro momento, a redução da contaminação por DON foi estudada em farinha de trigo integral, naturalmente contaminada e considerando diferentes níveis de umidade, bem como no efluente de moagem úmida da farinha. Além disso, o impacto do processo de ozonização nas propriedades reológicas da farinha processada foi avaliado. Em segundo lugar, estudou-se o farelo de trigo naturalmente co-contaminado com DON e ZEA, considerando a degradação de ambas as micotoxinas e o impacto do processo de ozonização no conteúdo do composto fenólico do farelo e na capacidade antioxidante. A degradação de DON na farinha de trigo integral aumentou tanto com o tempo de processamento quanto com o teor de umidade. Ao alterar esses parâmetros de processo, foi possível obter produtos de acordo com os limites legais do Brasil e da União Européia, mesmo com a concentração 2-4 vezes superior aos limites legais. Contudo, as propriedades reológicas da farinha de trigo integral foram afetadas pelo processo, provavelmente devido a modificações de proteínas. A concentração de DON no efluente de moagem úmida foi linearmente reduzida pela ozonização. Em farelo de trigo naturalmente contaminado e em sua umidade de equilíbrio, a ozonização reduziu a contaminação DON e ZEA. A degradação do ZEA foi maior e mais rápida que a degradação do DON, o que poderia ser explicado pelas suas estruturas moleculares. Observou-se também que o processo de ozonização não afetou negativamente os compostos fenólicos e a capacidade antioxidante, o que é altamente desejável do ponto de vista nutricional. Consequentemente, este trabalho conclui que o processo de ozonização foi efetivo na redução de DON e ZEA em diferentes produtos de trigo e efluentes. Vale ressaltar que os resultados obtidos são promissores para futuros estudos e elucidar o mecanismo de ação do ozônio sobre micotoxinas e constituintes dos alimentos.
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Abeyratne, Meliza Stephnie. "Growth of Fusarium Graminearum on Wheat Bran/Agar Cultures in Relation to Fusarium Head Blight Susceptibility." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26499.
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Research investigates the chemical basis for Fusarium head blight (FHB) resistance and initiating development of a screening test for resistant wheat genotypes. The focus is on minimizing cost of screening and gaining chemical approach against FHB. Wheat bran/agar plates (8% bran, w/v) prepared from hard red spring wheat with different susceptibility to FHB were inoculated with F. graminearum. Fusarium plaque diameters and ergosterol levels after 4 days of growth were significantly lower (p< 0.05) on plates prepared from genotypes with low FHB susceptibility than from high FHB susceptible genotypes. F. graminearum growth was lower, when methanol-soluble compounds (MSC) extracted from a low FHB susceptibility genotype, Glenn, were added to high susceptibility genotype, Samson. Wheat bran/agar plates enriched with linoleic acid significantly (p<0.05) reduced the growth rate of F. graminearum in both Glenn and Samson genotypes. Oxygenated fatty acids, including monohydroxy- and dihydroxy- fatty acids were identified in the MSC.
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Nurit, Eric. "Identification of genetic, environmental and technologic factors associated to the variability of vitamins in common wheat and wheat based food products." Thesis, Clermont-Ferrand 2, 2015. http://www.theses.fr/2015CLF22597/document.
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Le blé est la seconde céréale la plus cultivée dans le monde et constitue un apport majeur de l’alimentation quotidienne. L’effort consenti à continuellement améliorer les qualités meunière et boulangère du blé tendre, s’est fait au détriment du caractère nutritionnel du grain. Ainsi la plupart des produits industriels dérivés des grains de blé sont produits à partir de farines blanches raffinées qui ne contiennent ni le germe ni les sons. Cependant, dans ces différents tissus qui sont éliminés et qui servent essentiellement à nourrir les animaux, se concentrent les principaux micronutriments tels que les vitamines, les minéraux, les fibres et des substances phytochimiques. Les différentes enquêtes épidémiologiques ont bien mis en évidence les conséquences négatives de la déplétion en micronutriments des produits céréaliers raffinés. Dans l’objectif d’une alimentation plus saine voir même préventive, la consommation d’aliments enrichis en micronutriments naturellement présents dans le grain de blé tendre semble être une démarche efficace. Dans cette optique, ce travail de thèse a permis de consolider et d’accroitre les connaissances concernant les voies d’amélioration des teneurs en vitamines des grains de blés tendres ainsi que des produits industriels qui en sont dérivés. En premier, nous nous sommes intéressés au développement d’une méthode simple et rapide basée sur la spectrométrie de masse couplée à la chromatographie liquide pour la détermination simultanée de sept vitamines hydrosolubles dans divers matériels végétaux. Les vitamines présentes dans les différents matériels végétaux furent séparées en moins de 15 min grâce à l’utilisation d’une colonne C18 en phase inverse, et analysées en mode ElectroSpray positif et MRM. La réponse pour toutes les vitamines a été linéaire sur l’ensemble des concentrations étudiées (0.05 to 9 μg/mL) avec des coefficients de corrélation compris entre 0.991 et 1. Les limites de quantification de la méthode analytique ont été évaluées entre 0.09 et 3.5 μg/g. Les précisions intra-journalière et inter-journalière étaient satisfaisantes. La deuxième partie de nos travaux a concerné l’impact des procédés de transformation du grain (production d’une nouvelle fraction de mouture et grillage) sur la teneur en vitamines. Afin de réaliser cette objectif, la méthode développée a été appliquée pour l’analyse simultanée des concentrations en vitamines hydrosolubles contenues dans différentes farines semi-complètes ainsi que dans les pâtons, pains et pains grillés qui en sont dérivés. En parallèle, les concentrations endogènes des vitamines E, de la Lutéine et du β-sitostérol ont également été évaluées dans le même matériel. Nous avons mis en évidence que les concentrations en acide nicotinique, pyridoxale, pyridoxine et acide pantothénique étaient significativement plus élevées dans les gros sons que dans les autres fractions de moutures, alors que les concentrations en β-sitostérol, lutéine, α-tocotriénol, α-tocophérol et thiamine (20.87 μg/g DM)étaient plus importantes dans la fraction de mouture enrichie. L’étape de grillage induit une augmentation significative en α-tocophérol (+216%), β-γ-tocophérol (+52%), α-tocotriénol (+83%), β-γ-tocotriénol (+32%), acide nicotinique (+55%), nicotinamide (+97%) et en pyridoxine (+77%). L’ensemble de ces résultats nous a permis de montrer qu’un enrichissement de farine blanche par la fraction de mouture dite enrichie pourrait potentiellement permettre d’accroître les produits qui en dérive en vitamine E. De plus le grillage pourrait libérer des composés bioactifs, augmentant ainsi leur biodisponibilité et la valeur nutritionnelle des pains. (...)<br>Wheat is the second largest crop cultivated around the world and constitutes a major part of the daily diet in Europe. During the course of improving the baking quality of wheat cultivar, most of the nutritional attributes have been underestimated. It is therefore unfortunate that most of wheat-based food products are mostly produced from refined white flour from which peripheral tissues (germ and envelopes) are removed. However, these tissues, which are eliminated and serve mainly for animal feeding, contain most of the vitamins, minerals, fiber and phytochemicals of the grain. It is becoming evident that many of the health benefits associated with the consumption of whole grain cereal products, relate to the enhanced intake of micronutrients, phytochemicals and dietary fiber. In the context of consuming wheat derived foods with enhanced nutritional value, as part of a healthy diet, this thesis provide results which strengthen the knowledge of vitamins accumulation in common wheat and in wheat-based food products. Firstly, we have developed a simple and rapid method based on liquid chromatography tandem mass spectrometry (LC-MS/MS) for the simultaneous screening of seven water soluble vitamins in various wheat-based food materials. The vitamins present in the test materials were separated in less than 15 min by using a reverse-phase C18 column, and analyzed by positive ion electrospray selected reaction monitoring MS/MS. The MS response for all the vitamins was linear over the working range (0.05 to 9 μg/mL) with correlation coefficients ranging between 0.991 and 1. Limits of quantification in the different food materials ranged from 0.09 to 3.5 μg/g. Intra-day and inter-day precision was found satisfactory. The second part of our research, have focused on monitoring the levels of vitamins upon the wheat-based foods processing operations, such as production of new wheat milling fraction (consisting in enriched fraction) and breadmaking toasted bread. In order to achieve this goal, the developed method was applied for the simultaneous analysis of the water-soluble vitamin natural content of different semi-coarse wheat flours and in their corresponding baking products. In addition the vitamin E, Lutein and β-sitosterol natural content was also measured in the same materials. It was shown that the concentration of nicotinic acid, pyridoxal, pyridoxine, pantothenic acid were significantly higher in the coarse bran than in the other milling fractions, while the concentration of β-sitosterol, lutein, α-tocotrienol, α-tocopherol and thiamin (20.87 μg/g DM) were the highest in the enriched fraction. The toasting step induced a significant increased of α-tocopherol (+216%), β-γ-tocopherol (+52%), α-tocotrienol (+83%), β-γ-tocotrienol (+32%), nicotinic acid (+55%), nicotinamide (+97%) and of pyridoxine (+77%). Furthermore, it was demonstrated that the enriched fraction could be a functional ingredient in order to enrich wheat-based products in fat soluble vitamins and that the toasting process could release bound bioactive compounds and led to enhance the nutritional quality of bread. (...)
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Avila, Stagno Jorge. "An examination of the effects of using glycerol and wheat dry distillers grains with soluble in sheep diets." Thesis, The University of Sydney, 2013. http://hdl.handle.net/2123/10410.
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AN EXAMINATION OF THE EFFECTS OF USING GLYCEROL AND WHEAT DRY DISTILLERS’ GRAINS WITH SOLUBLES IN SHEEP DIETS The aims of this research were to assess the effects of feeding glycerol and wheat based dry distillers’ grains with solubles (WDDGS) on rumen metabolism, performance, carcass characteristics and fatty acid composition of adipose tissue of lambs. In study 1, increasing levels of glycerol as replacement of barley grain in in vitro batch cultures did not affect culture pH and total methane (CH4) production, but in vitro dry matter disappearance, total VFA production and propionate proportions were linearly increased. In study 2, increasing levels of glycerol in a forage diet increased total VFA, propionate and butyrate production and DM and neutral detergent fibre (NDF) disappearance in semi continuous fermenters. Methane production was linearly increased despite increases in propionate concentrations as a result of the more reduced state of glycerol as compared to carbohydrates which implies there is no net incorporation of electrons into glycerol when it is metabolised to propionate. In study 3, increasing concentrations of glycerol did not alter in vivo diet digestibility or CH4 production. However, dry matter intake (DMI) was reduced at high glycerol concentrations (210 g/kg DM) and average daily gain (ADG) tended to decrease. Fatty acid profiles were improved by reducing concentrations of palmitic, trans-10 octadecenoic and linoleic acids and the n-6/n-3 ratio and increasing stearic and oleic acids. In study 4, increasing concentrations of WDDGS as direct replacement of barley grain resulted in increased eating rates, DMI and ADG. Linolenic acid in backfat tissue was also increased without altering the n-6/n-3 ratio. However, when WDDGS were included in iso nitrogenous diets as replacement of soybean meal and alfalfa, DM, NDF and CP in sacco effective degradability and in vitro CH4 production were increased. Animal DMI, ADG and hot carcass weight were linearly reduced but feed efficiency was unaffected and trans-10 octadecenoic and linoleic acids were increased.
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Orsat, Valérie. "Radio-frequency thermal treatments for agri-food products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0019/NQ55367.pdf.
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Conforti, Frank D. "The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54341.
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The purpose of this research was to examine the relationship of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour treatments were subjected to chlorination.
The lipid and protein content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by Differential Scanning Calorimetry (DSC). Sensory analysis was judged by quantitative descriptive analysis (QDA).
Increased levels of fertilization of the grain increased the protein content (8-11%) of the flour. Cakes from flours of Increased protein content were significantly lower in volume than cakes of flours of lower protein content. Chlorination decreased protein content in flour which affected the glutenin composition in some flours. Gliadin content remained unchanged. Doughs of chlorinated flours were significantly less stable as measured by mixing time stability and mixing time index.
Chlorination decreased the unsaturated fatty acid methyl esters (FAME). There was strong correlation between evenness of cell structure and the decrease of fatty acids 18:1, 18:2, and 18:3 with chlorination. Phospholipids which were qualitatively evaluated were implicated with cell evenness.
Cakes of chlorinated flours were significantly less in volume and tenderness, but the structure showed complete starch gelatinization, increased whiteness and cell evenness. Sensory data correlated significantly with objective data.
Chlorination of flour stabilized the structure of the baked product. Low protein and decreased FAME content improved the baking properties of the flour. Flours of lower protein and a lower lipid content that are chlorinated are recommended for baked products such as cakes and biscuits.<br>Ph. D.
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Rudjito, Reskandi Chastelia. "Pilot scale process for polysaccharide extraction and fractionation from cereal by-products." Thesis, KTH, Skolan för bioteknologi (BIO), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-215022.
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Struck, Susanne. "Interactions of wheat macromolecules and fibres from fruit processing by-products using model systems and the application example muffin." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2018. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-236401.
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By-products of fruit, cereal and vegetable processing are often regarded as waste while they contain significant amounts of dietary fibre and phytochemicals that can positively contribute to the human diet when reused as food ingredient. The application of fibre from by-products in baked goods could increase the sustainability of the processing chain but is usually associated with changes in product characteristics, such as lower volume, denser structure and increased hardness. In the current study, the interactions of fibres from by-products and wheat macromolecules were analysed in muffins, starch slurries and wheat doughs. The three selected fibres differed significantly in their chemical composition and technofunctional properties. In muffins wheat flour replacement by apple fibre was assessed by rheological measurements of batter and determination of product characteristics. Water proportion adaption based on batter viscosity to create isoviscosity was evaluated as a promising method to develop muffins with satisfying characteristics, where a wheat flour replacement of 30 % is suggested. The addition of apple fibre influenced starch gelatinisation in muffins during baking as indicated by the results of pasting experiments and in vitro starch digestion. Starch slurries with apple and wheat fibre were analysed in pasting experiments. Soluble dietary fibre, mainly pectin, strongly influenced the pasting profile of wheat starch, in comparison to insoluble dietary fibre, that acted as an inert filler and did not interact with the starch. Wheat doughs with fibre from by-products were analysed for rheology, texture and microstructure. The gluten development was negatively influenced by the fibres, which resulted in less extensible doughs. Soluble dietary fibre resulted in increased dough stickiness and limited dough handling at high application levels. It can be reasoned that dough with 10% fibre from by-products would produce products with satisfying characteristics, whereas higher application levels cannot be recommended without using additives to increase the gluten strength. Fibres from by-products are suitable wheat flour replacers in bakery products, where the negative effects of the high water binding capacity of the fibre, can be partly balanced by water proportion adaption, especially in products were gluten development is not that dominating for product structure, like in muffins or cakes<br>Nebenprodukte der Obst-, Getreide- und Gemüseverarbeitung werden oft als Abfall betrachtet, wobei sie signifikante Gehalte an Ballaststoffen und sekundären Pflanzeninhaltsstoffen aufweisen, und bei der Verwendung als Lebensmittelzutat positiv zur menschlichen Ernährung beitragen können. Die Anwendung von Fasern aus Nebenprodukten in Backwaren könnte die Nachhaltigkeit der Verarbeitungskette erhöhen, ist jedoch mit Änderungen der Produkteigenschaften verbunden, wie verringertes Volumen, dichtere Struktur und erhöhte Härte. In der vorliegenden Studie wurden die Wechselwirkungen von Fasern und Weizenmakromolekülen in Muffins, Stärkesuspensionen und Weizenteigen analysiert, wobei sich die drei ausgewählten Fasern in ihrer chemischen Zusammensetzung und ihren technofunktionellen Eigenschaften unterschieden. In Muffins wurde die Mehlsubstitution durch Apfelfaser anhand von Teigrheologie und Produkteigenschaften analysiert. Die Anpassung des Wassergehaltes basierend auf der Teigviskosität wurde als vielversprechende Methode zur Entwicklung von Muffins mit akzeptablen Eigenschaften bewertet, wodurch ein Mehlersatz von 30% möglich war. Die Zugabe von Apfelfasern beeinflusste die Stärkeverkleisterung in Muffins, wie durch die Ergebnisse von Verkleisterungsexperimenten und In vitro-Stärkeverdauung gezeigt wurde. Stärkesuspensionen mit Apfel- und Weizenfasern wurden auf ihr Verkleisterungsverhalten analysiert. Lösliche Ballaststoffe beeinflussten das Verkleisterungsprofil von Weizenstärke im Vergleich zu unlöslichen Ballaststoffen, die als inerter Füllstoff fungierten und nicht mit der Stärke in Wechselwirkung traten. Weizenteige mit Fasern wurden auf Rheologie, Textur und Mikrostruktur untersucht. Die Glutenentwicklung wurde durch die Fasern negativ beeinflusst, was zu weniger dehnbaren Teigen führte. Lösliche Ballaststoffe führten zu einer erhöhten Teigklebrigkeit. Weizenteig mit 10% Faser besitzt zufriedenstellenden Eigenschaften, während höhere Fasermengen nicht zu empfehlen sind, ohne Zusatzstoffe, um die Glutenfestigkeit zu erhöhen. Fasern aus Nebenprodukten sind geeignet als Mehlersatz in Backwaren, wobei die negativen Auswirkungen der hohen Wasserbindekapazität der Faser teilweise durch Wasseranpassung ausgeglichen werden können, insbesondere in Produkten, bei denen die Glutenentwicklung nicht die Produktstruktur dominiert, wie in Muffins oder Kuchen
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Lopez, de Romaña Daniel Vicente. "Development of iron- and zinc- (doubly-) fortified wheat products to improve the diets, nutrition, and health of Peruvian children /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.
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Петрoва, Є. М. "Вплив імунoлoгічних якoстей сoртів пшениці на урoжайність та якісні пoказники прoдукції". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25088.
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Петрoва, Є. М. Вплив імунoлoгічних якoстей сoртів пшениці на урoжайність та якісні пoказники прoдукції : випускна кваліфікаційна робота : 201 "Агрономія" / Є. М. Петрoва ; керівник роботи М. М. Селінний ; НУ "Чернігівська політехніка", кафедра аграрних технологій та лісового господарства. – Чернігів, 2021. – 63 с.<br>Практичне і наукове значення має вивчення особливостей росту і розвитку нових сортів озимої пшениці в залежності від умов вирощування в сучасний період, а також дослідження, спрямовані на виділення сортів озимої пшениці як культури та підвищення їх урожайності.
У першoму рoзділі oбґрунтoвується в загальнoму тема за літературними джерелами. В другoму рoзділі детальнo oписується oб’єкт та метoди дoслідження.
В третьoму рoзділі рoзписані результати дoсліду. В четвертoму рoзділі представлена екoнoмічна ефективність вирoщування пшениці oзимoї.<br>The study of the peculiarities of growth and development of new varieties of winter wheat, depending on the growing conditions in the modern period is of practical and scientific importance, and studies aimed at selecting varieties of winter wheat as a crop and increasing their yield.
Thе fіrst sеctіon substаntіаtеs thе gеnеrаl thеmе of lіtеrаrу sourcеs. Thе sеcond sеctіon dеscrіbеs іn dеtаіl thе objеct аnd mеthods of rеsеаrch. Thе thіrd sеctіon dеscrіbеs thе rеsults of thе еxpеrіmеnt. Thе fourth sеctіon prеsеnts thе еconomіc еffіcіеncу of growіng wіntеr whеаt.
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Ben-Belhassen, Boubaker. "Econometric models of the Argentine cereal economy : a focus on policy simulation analysis /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9842508.
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Kocak, Gonul. "Producing Micro And Nano Fibers Having High Water Holding Capacity From Tomato And Wheat Waste Products And Using Them In Model Foods." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12612525/index.pdf.
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The main objective of this study was to investigate the fibers and their effects and availability in ketchup (tomato fiber) and cake (wheat bran fiber) production.
In order to this, rheological properties of ketchups with tomato fiber, and cake (100, 80, 60 g flour formulations) with wheat bran fiber in different concentrations were investigated. Tomato powder in ketchup and wheat bran in cake was used for comparison. The samples studied had pseudoplastic behavior having a definite yield stress with a good fit for the Herschel-Bulkley model. The viscosity and yield stress values increased as the percentage of fiber increased. Moreover the samples were found to be more elastic than viscous (G&rsquo<br>><br>G&rsquo<br>&rsquo<br>). Both G&rsquo<br>and G&rsquo<br>&rsquo<br>values increased with oscillatory frequency, percentage of fiber, and in cake samples decreased as the amount of flour decreased.
Stability measurements of ketchups studied were done by using Lumisizer. The microstructure of tomato powder, wheat bran and fibers were investigated under SEM. It was seen that the fibers had branched, long and thin structure while the other two had lumy and thick structure. The pressure used, resulted in this structure with increased surface area and finally increased water holding capacity in fibers.
Moreover, texture of cakes prepared was all investigated in terms of volume, outer surface, hardness, cohesiveness and gumminess.
Finally it was found to be possible to produce healthier ketchups and cakes with fiber in a good quality by decreasing the other undesired ingredients.
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Voller, Samuel W. "The impacts of wheat gluten products and short-chain fructooligosaccharides on the health and production of juvenile rainbow trout (Oncorhynchus mykiss)." Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9826.
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Through the implementation of in vivo feeding trials, the efficacy of three wheat gluten (WG) products, vital (Amytex®), hydrolysed (Merripro®) and soluble hydrolysed (Solpro®) wheat gluten as replacement of soy protein concentrate, and scFOS prebiotic (Profeed®) supplementation were analysed to assess their impacts on intestinal health and production of juvenile rainbow trout. Microbial community analysis in experiment one revealed a degree of diet based modulation with 7.5% and 15% inclusions of wheat gluten (WG) products. Bacterial species diversity was significantly reduced with 15% hydrolysed wheat gluten (HWG) inclusion compared to the plant protein control and 15% vital wheat gluten (VWG) treatments, with sequenced OTUs dominated by the phylum Firmicutes and possible promotion of probiotic species. No detrimental effects were observed on intestinal morphology. These findings led onto a longer duration feed trial with a more holistic, higher resolution approach. Experiment two revealed modulation of the allochthonous intestinal microbiota, with increased proportions of Enterococcus and Weissella in the 10% and 20% VWG treatments. Bacillus and Leuconostoc relative abundances were significantly increased with 10% HWG and soluble hydrolysed (Sol) wheat gluten inclusions. HSP 70 transcripts were significantly down-regulated in all WG treatments compared to the basal soy protein concentrate treatment (SPC) and increased intraepithelial leukocyte counts were observed with 10% VWG inclusion. Growth performance was unaffected by 10% dietary inclusions of WG, however, FCR’s were significantly improved in the 20% VWG treatment compared to the 10% HWG and Soluble treatments. This led to the investigation of increased inclusion levels of WG products in experiment three. All WG treatments in experiment three yielded significantly improved growth performance. Somatic indices were significantly increased with 30% blended WG inclusion compared to the SPC treatment. Modulation of allochthonous intestinal microbiota was observed to a lower degree than the previous experiments, with a dose response observed with increasing blended WG inclusion. In the final experiment two basal diets (SPC and 20% Blended) and two scFOS supplemented diets (SPC + FOS and 20% Blended + FOS) were investigated for the effect on growth performance, gut health and allochthonous microbial population. Growth performance was unaffected, however, modulation of the allochthonous microbial population was observed with an apparent synergistic effect of scFOS supplementation in WG diets. This synergistic trend was also observed in the transcription level expression of immune relevant genes. 20% WG inclusion with additional scFOS supplementation observed significant down regulation of the pro-inflammatory cytokine TNF-α, as well as HSP 70, CASP 3 and Glute ST compared to the 20% Blend treatment. The present research demonstrates dietary inclusions of WG products, solely or blended, at the expense of soy protein concentrate to modulate the allochthonous microbial population, potentially promoting probiotic species, whilst reducing the levels of intestinal stress in juvenile rainbow trout. Supplementation of the prebiotic scFOS modulated the microbial populations, enhancing the proportion of potential probiotic species, and combined with WG inclusions, reduce intestinal and oxidative stress and inflammation biomarkers, with no observed deleterious effects.
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Long, Kristine A. "Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA." Diss., Virginia Tech, 1991. http://hdl.handle.net/10919/39774.
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The purpose of this research was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. Consumer acceptance scores indicated no significant differences among the twelve bread products. Four bread products, 29% and 45% cooked-mashed potato breads without added gluten, 15% potato flake bread with added gluten, and a 100% wheat flour bread, were selected for objective measurements, descriptive sensory evaluation, and central location acceptance testing.
The four breads were not significantly different in the objective measurements of standing height, percent protein and amino acid content The three potato breads had the highest moisture percent loss on day 1. Texture analysis indicated the 45% bread had the highest texture measurements from the day of baking through day 4. The control "rapid" bread had the lowest analysis of freshness measurements. Staling, as measured by differential scanning calorimetry, indicated the potato breads had significantly reduced staling rates when compared to 100% wheat flour bread.
Eleven trained panelists judged ten characteristics of the control and potato breads. The panelists perceived the potato breads to be more moist than the control. The other sensory characteristics of the control and potato breads were judged as similar.
Central location acceptance testing in Alaska and the Soviet Far East indicated that the potato breads were acceptable and consumers indicated they would buy the breads if they were available. Across all locations the locally purchased control bread was liked significantly less than the potato breads.
A collaborative process was designed for development of food products in Soviet and Alaskan communities.<br>Ph. D.
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Moore, Jeffrey Calvin. "Enhancing the availability of natural antioxidants in wheat-based food ingredients and food products through improved post-harvest treatments and processing conditions." College Park, Md. : University of Maryland, 2007. http://hdl.handle.net/1903/6760.
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Thesis (Ph. D.) -- University of Maryland, College Park, 2007.<br>Thesis research directed by: Food Science. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Corte, Vitor Francisco Dalla. "A inovação tecnológica na indústria de derivados de trigo no Brasil." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/103360.
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Há um novo contexto de crescimento demográfico, de acréscimo na renda em países emergentes, de urbanização, e consequentemente uma alteração no perfil do consumo de alimentos em relação à quantidade e qualidade. Acompanhando a tendência mundial, no Brasil ocorre uma mudança de hábitos da população do consumo dos alimentos in natura para os processados. O crescimento da demanda interna e externa pode representar grandes oportunidades para as empresas, mas também exigir um maior nível tecnológico, ou seja, inovação. Considerada como uma das principais fontes direcionadoras da competitividade empresarial, a inovação passa a ter um maior destaque em indústrias produtoras de alimentos, como a de derivados de trigo. O presente estudo buscou identificar os fatores que potencialmente influenciam ou determinam a inovação nas empresas da indústria de derivados de trigo no Brasil. Verificou-se que a maioria das empresas não está inovando. As que produzem ou adotam algum tipo de inovação são, em sua maioria, inovações de produto e novas somente para a empresa. O esforço das empresas em P&D está relacionado com a probabilidade da empresa inovar. O tamanho da empresa, a existência formal de um departamento de P&D, uma maior integração na cadeia produtiva e a atenção voltada aos sinais de mercado foram determinantes para a intensidade inovativa das empresas. Pode-se afirmar que as inovações vem colaborando de uma forma positiva com o desempenho das empresas. Contudo, o seu desenvolvimento enfrenta barreiras, sendo o fator econômico a principal restrição. Estes resultados demonstram que inovar não é um processo aleatório ou imprevisível, mas sim algo complexo e diversificado, que pode ser específico para cada indústria.<br>A change in food consumption profile is occurring because of the new context of demographic growth, the increase in income in developing economies, and urbanization. Following the global trend, in Brazil, a change in habits of consumption of fresh to processed food is occurring. The greater economic openness and the growth of domestic and external demand can represent great opportunities for businesses, however require a higher technological level (innovation). Being considered as one of the main driving forces of business competitiveness, a greater emphasis is now given to the innovation process on food industry, such as the wheat industry. The aim of this study was to identify factors that have a potential influence or determine innovation in wheat industry in Brazil. Results showed that most companies have not innovated in the past year. The kind of innovation more frequently reported by the ones which innovate were in products and new only to the firm. The size of the company, the formal existence of a department of R & D, the greater integration in the supply chain and the attention paid to market signals were decisive for the intensity of innovation in companies. Innovations have a positive collaboration on the business performance. However, some barriers can exist, limiting the development of innovations, being the economic factor of major contribution. These results demonstrate that innovation is not a random or unpredictable process, but a complex and diverse process that may be specific to each industry.
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Rangnekar, Dwijen. "Innovative appropriation : the role of law, economics and science in transforming plants into products - a case study of wheat breeding in the UK." Thesis, Kingston University, 2000. http://eprints.kingston.ac.uk/20662/.
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The thesis is a case-study of wheat breeding in the UK. It is contextualised by a focus on the interacting influence of the three spheres of law, science and economics in determining the patterns of innovation and strategies of appropriation. Three concerns ground the thesis. The first concern is to develop a framework to analyse the dynamics of innovation-appropriation in plant breeding. Adopting an evolutionary approach, the thesis presents the technology paradigm of (wheat) breeding (chapter 5) and characteristic properties of the seed (chapter 6) as factors that substantially determine innovation-appropriation issues. Following this conceptualisation, the thesis posits that the main appropriation strategy is that of planned obsolescence which aims to subvert the durability of genetic information (software) embedded in seeds. Secondly, empirical measures of planned obsolescence are developed and examined (chapter 7). Empirical evidence of planned obsolescence is offered in terms of the diminishing age of varieties. The strategy of planned obsolescence is supported by a widening of varietal portfolios and breeding strategies aimed at maintaining narrow and specific disease resistance profiles and incremental productivity improvements. Innovation avenues of developing dwarf wheats, yield-quality tradeoff in bread wheats and F1-hybrids are assessed from the perspective of planned obsolescence. Finally, the thesis considers the institutional construction of the regulatory system in the UK with specific attention to the Plant Variety and Seeds Act (1964) of the UK (chapter 9). While popular claims of expediency and autonomy of action are dismissed, the discussion demonstrates the manner in which the rhetoric of national interest was deployed to generate consensus across divergent interest groups. Of key importance in the legislation in the delinking merit considerations from the grant of protection process, an achievement by the breeders that allowed the proliferation of near-identical varieties of marginally improved productivity. Consequently, the PBRs system is presented as a juridical legitimation of the strategy of planned obsolescence.
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Bilal, Muhammad [Verfasser], Jan [Akademischer Betreuer] Barkmann, Bernhard [Gutachter] Brümmer, and Meike [Gutachter] Wollni. "Food security effects of multinational brands crop protection products: Evidence from cotton-wheat zone Punjab, Pakistan / Muhammad Bilal ; Gutachter: Bernhard Brümmer, Meike Wollni ; Betreuer: Jan Barkmann." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2020. http://d-nb.info/1211817024/34.
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Carvalho, Larissa Tátero. "Parâmetros tecnológicos, aceitação sensorial e sensação de saciedade após consumo de hambúrguer bovino com adição de fibra de trigo e teor de gordura reduzido." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-03022016-133007/.
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O objetivo deste estudo foi avaliar os efeitos de diferentes adições de fibra de trigo em substituição a carne e gordura sobre características tecnológicas, de aceitação sensorial e de satisfação da fome em hambúrguer bovino. A princípio, o objetivo era desenvolver hambúrgueres com diferentes adições de farelo de aveia com substituição parcial e total do teor de gordura, no entanto, os resultados em relação à aceitação sensorial foram bastante negativos. Em função disso, a proposta foi alterada para a inclusão de diferentes níveis de adição de fibra de trigo em substituição a carne e gordura. Cinco diferentes tratamentos foram processados: hambúrguer com 77,6% de carne bovina, 19,4% de toucinho, 0% de fibra de trigo e água (Controle), hambúrguer com 68,9% de carne bovina, 17,2% de gordura suína, 1,6% de fibra de trigo e 9,4% de água (1,5% de Fibra), hambúrguer com 60,1% de carne bovina, 15,0% de gordura suína, 3,1% de fibra de trigo e 18,8% de água (3% de Fibra), hambúrguer com 51,4% de carne bovina, 12,8% de gordura suína, 4,7% de fibra de trigo e 28,1 de água (4,5% de Fibra) e hambúrguer com 42,6% de carne bovina, 10,7% de gordura suína, 6,3% de fibra de trigo e 37,5% de água (6% de Fibra). Foram analisados teores de proteínas, lipídios, umidade, cinzas, pH, textura, cor, perda após cocção e redução de diâmetro. Para avaliação sensorial utilizou-se a escala hedônica de nove pontos, com 103 consumidores que avaliaram os parâmetros sabor, textura, suculência e aceitação global. A análise de saciedade foi realizada com 34 avaliadores que anotaram em uma escala visual analógica o quanto estavam sentindo de fome antes e a cada hora após o consumo, até 3 horas. Os resultados foram submetidos à análise de variância e teste de Tukey ao nível de 5%. Na análise físico-química e centesimal, quanto maior a adição de fibra de trigo menor o teor de proteína e lipídio. A umidade foi maior quando o teor de carne/gordura foi reduzido e a fibra de trigo aumentada no hambúrguer. Nas análises de cinzas, pH e perdas após cocção não houve diferença significativa (p>0,05). Na redução de diâmetro quanto maior a redução de carne/gordura e maior a adição de fibra de trigo menor o diâmetro do hambúrguer. Na análise de textura, houve uma correlação negativa entre adição de fibra de trigo e dureza. Para elasticidade, a amostra Controle diferiu significativamente (p<0,05) das amostras 4,5% de Fibra e 6% de Fibra. Para a mastigabilidade, quanto maior a quantidade de carne/gordura e menor a quantidade de fibra de trigo maior a energia requerida para mastigar o alimento. E, para coesividade, não houve diferença significativa (p>0,05). Na análise de cor, não houve diferença significativa (p>0,05) nos atributos a* e b* porém, no atributo L* todas as amostras diferiram significativamente (p<0,05) da amostra Controle. Na análise sensorial, as amostras Controle, 1,5% de Fibra, 3% de Fibra e 4,5% de Fibra obtiveram os maiores valores entre 6,64 e 7,63 e, a amostra com 6% de Fibra obtive os menores valores entre 5,82 e 6,91. Na análise de saciedade verificou-se uma redução da sensação de fome logo após o consumo do hambúrguer e um aumento da sensação de fome ao longo de três horas e, ao final, a sensação de fome retornou ao patamar inicial. Assim, a fibra de trigo pode ser usada como um substituto de carne/gordura em hambúrguer bovino somente até o nível de 3% de Fibra.<br>The aim of this study was evaluate the different effects of adding wheat fiber to replace meat and fat on technological characteristics of sensory acceptance and hunger satisfaction in beef burger. At first, the aim was to develop burgers with different effects of adding oat bran to replace partial and total of fat, however, the results regarding the sensory acceptance were very negative. Because of this, the proposal was modified to include different levels of adding wheat fiber to replace the meat and fat. Five different treatments were processed: hamburger with 77,6% of beef, 19,4% of fat, 0% wheat fiber and water (Control), hamburger with 68,9% of beef, 17,2% of pork fat, 1,6% of wheat fiber and 9,4% of water (1,5% Fiber), hamburger with 60,1% of beef, 15,0% of pork fat, 3,1% of wheat fiber and 18,8% of water (3% Fiber), hamburger with 51,4% of beef, 12,8% of pork fat, 4,7% of wheat fiber and 28,1% of water (4,5% Fiber) and hamburger with 42,6% of beef, 10,7% of pork fat, 6,3% of wheat fiber and 37,5% of water (6% Fiber). Protein concentrations, fat, moisture, ash, pH, texture, color, loss after cooking and reduction in diameter were determined. For sensory evaluation a hedonic scale of nine points was used, with 103 consumers who evaluated the flavor, texture, juiciness and overall acceptance parameters. Satiety analysis was performed with 34 evaluators who noted down on a visual analog scale how much they were feeling hungry before and every hour after consumption, up to 3 hours. The results were submitted to ANOVA and Tukey\'s test at 5% level. In physical-chemical and centesimal analysis, the higher the addition of low wheat fiber protein, the lower the protein and lipid content. The moisture was higher when the content of meat/fat was reduced and the wheat fiber increased in the burger. In the analyzes of ash, pH and losses after cooking there was no significant difference (p>0,05). In diameter reduction, the higher the reduction of meat/fat ratio and the higher the wheat fiber addition, the lower the hamburger diameter was. In texture analysis, there was a negative correlation between addition of wheat fiber and hardness. For elasticity, the Control Fiber sample differed significantly (p<0,05) from samples 4,5% Fiber and 6% Fiber. For chewability, the greater the amount of meat/fat and the lower the amount of wheat fiber, the higher the required energy to chew food. And for cohesiveness, there was no significant difference (p>0,05). In color analysis, no significant difference (p>0,05) in the attributes a* and b* but in the L* attribute all samples differed significantly (p<0,05) from Control. In the sensory analysis, the Control, 1,5% Fiber, 3% Fiber and 4,5% Fiber samples obtained the highest values between 6,64 and 7,63 and the 6% Fiber sample got the lowest values between 5,82 and 6,91. In satiety analysis, a reduction in the feeling of hunger had been found right after the hamburger consumption, a hunger increase over a period of three hours, and at the end the feeling of hunger returned to the initial level. Thus, wheat fiber can be used as a substitute for meat/fat beef burger only until the level of 3% Fiber.
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Struck, Susanne [Verfasser], Harald [Akademischer Betreuer] Rohm, Harald [Gutachter] Rohm, and Thomas [Gutachter] Becker. "Interactions of wheat macromolecules and fibres from fruit processing by-products using model systems and the application example muffin / Susanne Struck ; Gutachter: Harald Rohm, Thomas Becker ; Betreuer: Harald Rohm." Dresden : Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2018. http://d-nb.info/1160875529/34.
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Kreuzberger, Marie [Verfasser], Elke [Akademischer Betreuer] Pawelzik, and Bernward [Akademischer Betreuer] Märländer. "Fusarium infection of bread wheat and subsequent mycotoxin contamination of milling products: Impact on quality parameters and composition of flour / Marie Kreuzberger. Gutachter: Elke Pawelzik ; Bernward Märländer. Betreuer: Elke Pawelzik." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2011. http://d-nb.info/1043719709/34.
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Salis, Luigi. "Las chinches de los cereales (Eurygaster Fam. Scutelleridae; Aelia Fam. Pentatomidae): importancia y efectos en el trigo duro (Triticum turgidum var. durum L.), especialmente en Cerdeña (Italia) = Wheat bugs (Eurygaster Fam. Scutelleridae; Aelia Fam. Pentatomidae): importance and effects on durum wheat (Triticum turgidum var. durum L.), especially in Sardinia (Italy)." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/127271.
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No existían estudios sobre la presencia de chinches en el trigo duro en Italia, incluida la Isla de Cerdeña. Según los niveles de infestación de las chinches de los cereales habrá un porcentaje más o menos alto de granos dañados por la actividad alimenticia de las chinches. Esta actividad implica la inyección de proteasas en los granos de trigo. Las proteasas atacan las proteínas, que son las que tienen mayor influencia en la calidad de la sémola y la pasta producida con el trigo duro. En este trabajo de tesis, se estudia la presencia de las chinches de los cereales en el cultivo de trigo duro de Cerdeña, así como la influencia de esta plaga en el trigo duro, en la fracción proteica, particularmente en las gliadinas y gluteninas, y en el comportamiento de la sémola y la pasta derivadas de trigo duro con distintos porcentajes de granos dañados por las chinches de los cereales. A continuación se exponen las conclusiones principales de la tesis:
1 – Se detecta en Cerdeña la presencia de chinches de los cereales en el cultivo de trigo duro, siendo 4 las especies encontradas E. austriaca, A. germari, E. maura y A. acuminata.
2 – Dado que en algunos campos, las densidades de chinches de los cereales sobrepasó el umbral de daño sería aconsejable un seguimiento para la evaluación y control razonado de la plaga.
3 – La actividad alimenticia de las chinches de los cereales tiene una fuerte influencia sobre las proteínas del trigo duro predominantemente sobre la fracción de gluteninas. Las gluteninas se despolimerizan rápidamente y casi en toda su totalidad de forma independiente de la temperatura. Las gliadinas se degradan con menor intensidad y de forma dependiente de la temperatura y del tiempo.
4 – La presencia de granos dañados por las chinches de los cereales afecta a la calidad del trigo duro de forma importante ya a partir de del 2,5% de granos dañados.
5 – La presencia de granos dañados por las chinches de los cereales, ya a partir del 2,5%, afecta significativamente y de forma negativa al test SDS de sedimentación, del peso hectolítrico y del peso de mil granos, parámetros que determinan las características físico-químicas del grano de trigo duro.
6 – La presencia de granos dañados por las chinches de los cereales afecta a la calidad reológica de las sémolas. Un 2,5 % de granos picados disminuye ya de forma significativa la tenacidad (P) y la fuerza (W) en el ensayo alveográfico. A partir de un 5% se observa un un debilitamiento de la fracción proteica en el ensayo del Mixolab.
7 – La calidad de la pasta alimenticia (“spaghetti”), considerando la absorción de agua en cocción, la pérdida en cocción, la materia orgánica total (TOM) y la evaluación sensorial, no se vio perjudicada por la presencia de granos picados por las chinches de los cereales.<br>There were no studies on the presence of wheat bugs in durum wheat in Italy, including the island of Sardinia. Feeding activity of wheat bugs involves the injection of proteases in wheat grains. Proteins are the components that have the greatest influence on the quality of semolina and pasta. In this thesis, we study the presence of wheat bugs in durum wheat in Sardinia, and the influence of this pest in durum wheat protein fraction, particularly in the gliadin and glutenin. Also, we studied the influence in the behaviour and quality of semolina and pasta durum wheat derived from different percentages of damaged kernels by wheat bugs.
1 - The presence of wheat bugs is detected in Sardinia durum wheat fields. Four species were found: E. austriaca, A. germari, E. maura and A. acuminata.
2 – As in some fields, the damage threshold by wheat bugs was exceeded, it would be advisable to monitor the pest in order to assess an efficient control.
3 - Wheat bugs feeding activity has a strong influence on durum wheat proteins, predominantly on the glutenin fraction. Glutenins depolymerize rapidly and almost completely independently of temperature. Gliadins degrade less intensively, and their degradation depends on temperature and time.
4 - Grains damaged by the wheat bugs affect durum wheat quality significantly from 2.5% damaged kernels.
5 - The presence of wheat bugs damaged kernels from 2.5% significantly affects the SDS sedimentation test, test weight and thousand grain weight. Those parameters determine the physicochemical characteristics of durum wheat grain.
6 - The presence of damaged grain by wheat bugs affects semolina rheological quality. The alveographic indexes tenacity (P) and strength (W) significantly decrease from 2.5% of damaged grains. From 5% there is a weakening of the protein fraction in Mixolab test.
7 - The pasta quality, considering the absorption of water, cooking loss, total organic matter (TOM) and sensory evaluation was not affected by the presence of wheat bugs damaged grains.
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Рябоконь, Є. С. "Проєкт технічного переоснащення хлібозаводу з установкою 2-х печей А2-ХПК-25 та ошпар очно-пічного агрегату Г4-РПА-11С, який передбачає безперервне виробництво хлібобулочних виробів". Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25394.
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Рябоконь, Є. С. Проєкт технічного переоснащення хлібозаводу з установкою 2-х печей А2-ХПК-25 та ошпар очно-пічного агрегату Г4-РПА-11С, який передбачає безперервне виробництво хлібобулочних виробів : випускна кваліфікаційна робота : 181 "Харчові технології" / Є. С. Рябоконь ; керівник роботи І. А. Костенко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 99 с.<br>В кваліфікаційній роботі наведені розрахунки продуктивності печей, виробничих рецептур, вихід виробів, норми витрати сировини та охорони праці. В технологічних процесах, що пропонуються проектом застосовані прогресивні технології виробництва хлібобулочних виробів.<br>In the thesis project entitled calculations performance furnaces, industrial formulations, access products, rates of consumption of raw materials and occupational safety. In industrial processes proposed project used advanced technology manufacturing bakery products.
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Панасенко, В. М. "Проєкт хлібозаводу з установкою 3-х пічно-механізованих ліній А2-ХПК із виробництва пшенично-житніх подових сортів, батонних виробів та бубличних виробів". Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25393.
Full textAbstract:
Панасенко, В. М. Проєкт хлібозаводу з установкою 3-х пічно-механізованих ліній А2- ХПК із виробництва пшенично-житніх подових сортів, батонних виробів та бубличних виробів : випускна кваліфікаційна робота : 181 "Харчові технології" / В. М. Панасенко ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 120 с.<br>У кваліфікаційній роботі представлений проєкт хлібозаводу з установкою 3-х поточно-механізованих ліній А2-ХПК із виробництва пшенично-житніх подових сортів хліба, батонних виробів та бубличних виробів. В роботі наведені розрахунки продуктивності та потужності печей, пофазних та виробничих рецептур запропонованого асортименту виробів, норми витрати сировини. Наведено обґрунтування заходів з виробництва масових сортів хліба та бубличних виробів за традиційних способів приготування тіста. Обґрунтовано технохімічний контроль та охорона праці на підприємстві.<br>In the qualification work of student the project of the bakery with the installation of 3 current-mechanized lines A2-HPK for the production of wheat-rye hearth varieties of bread, loaves and bagels was presented.
The paper presents calculations of productivity and capacity of furnaces, phase and production recipes of the proposed range of products, consumption rates of raw materials. The substantiation of measures for the production of mass varieties of bread and bagels using traditional methods of dough preparation is given.
Technochemical control and labor protection at the enterprise are substantiated.
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Тітенко, В. А. "Розробка технології булочних та кондитерських виробів з насінням чіа". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25289.
Full textAbstract:
Тітенко, В. А. Розробка технології булочних та кондитерських виробів з насінням чіа : випускна кваліфікаційна робота : 181 "Харчові технології" / В. А. Тітенко ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 84 с.<br>У науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання насіння чіа у виробництві булочних та кондитерський виробів з метою їх фортифікації.
Проведено аналітичний огляд інформаційних джерел з теми роботи.
На основі комплексних досліджень встановлено вплив дозувань насіння чіа та борошна насіння чіа на реологічну поведінку напівфабрикатів і якість готових виробів із дріжджового тіста. Досліджено вплив борошна насіння чіа на властивості кексів. Зроблено порівняльну характеристику впливу борошна насіння чіа в залежності від способу введення його в рецептуру виробу.
Встановлено позитивний вплив добавки насіння чіа на органолептичні властивості булочних виробів.
Визначено раціональне дозування насіння чіа та спосіб його введення у борошняні і кондитерські вироби.
Запропонована технологічна схема виробництва кексів з насінням чіа.
Передбачено, що використання насіння чіа в булочних і кондитерських виробах з борошна вищого сорту дало б можливість підвищити харчову цінність готового продукту, за рахунок збагачення їх мінеральними речовинами, вітамінами та харчовими волокнами.<br>In the research work the possibility of using chia seeds in the production of bakery and confectionery products for the purpose of their fortification is substantiated and experimentally investigated.
An analytical review of information sources on the topic of the work was conducted.
On the basis of complex researches the influence of dosages of chia seeds and flour of chia seeds on rheological behavior of semi-finished products and quality of finished products from yeast dough is established. The effect of chia seed flour on the properties of cupcakes has been studied. A comparative characterization of the effect of chia seed flour depending on the method of its introduction into the product formulation is made.
The positive effect of chia seed additives on the organoleptic properties of bakery products has been established.
Rational dosage of chia seeds and method of its introduction into flour and confectionery products are determined.
The technological scheme of production of cakes with chia seeds is offered.
It is envisaged that the use of chia seeds in bakery and confectionery products from high-grade flour would increase the nutritional value of the finished product by enriching them with minerals, vitamins and dietary fiber.
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Chughtai, Mariam. "What Produces a History Textbook?" Thesis, Harvard University, 2015. http://nrs.harvard.edu/urn-3:HUL.InstRepos:16461056.
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In this dissertation, I undertake a sequential analysis of an elaborate system of forces that contribute to the production of history textbooks in Pakistan. I review longitudinal series of data on education policies and history textbooks from 1938-2012, and examine the decision-making processes, which inform said policies and textbooks, at the federal, provincial and local levels of government in Pakistan. My analysis is grounded in a particular understanding of religious nationalism and identity politics which is essential in conceptualizing religious political extremism and its role in defining what it means to be “Islamic” in context of history education in Pakistan.
Findings suggest that a history textbook in Pakistan is produced by seven highly influential and complex variables: (1) Religious ideology: religious ideological direction set through federal education policy, and the international pressures and domestic political events that inform this policy; (2) Identity politics: the scope of identity that the state mandates for its citizens, including the resistance to that scope as captured by student interaction with textbook content; (3) Military revisionism: war narratives and the state’s reconciliation with its past; (4) Political power: perceptions, leadership, and exclusionary tactics; (5) Financial vulnerabilities; (6) Systemic inefficiencies; and (7) Past history textbooks, in how they empower certain interest groups which inhibit curriculum development and revised conceptions of history.
My analysis reveals that while state sponsored curriculum material is used for the purpose of solidifying the relationship between religion and state, the content, the process, and the constantly shifting narrative of religious nationalism, selected from a multitude of narratives, are products of strategic choices that may well employ religion but are not entirely religiously motivated. Consequently, I propose the possibility that history education in Pakistan does not foster religious nationalism for the sake of religion, but uses religion as one tool amongst many, to further secular, political, and nationalistic objectives.<br>Education Policy, Leadership, and Instructional Practice
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Ward, Lacey L. "Profitability of storage hedges for Kansas wheat producers." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19054.
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Master of Science<br>Agricultural Economics<br>John A. Fox<br>Hard Red Winter Wheat is an extremely important part of the Kansas agricultural industry. In Kansas, this type of wheat is planted in the fall and harvested in mid-June. After harvest, producers have the option to either store or sell their wheat. If they decide to store, the wheat can be stored on-farm or in a commercial facility. Another storage decision is whether to store the wheat hedged or unhedged (speculative) storage. Hedging is a technique to limit the price risk associated with selling or buying commodities.
This study compared hedged and speculative decisions for both on-farm and commercial storage scenarios for 108 locations geographically dispersed across Kansas. Wednesday prices were gathered for each location during the 10-year time period from 2004 to 2013. All monthly storage period possibilities from July to May were examined to determine the storage returns potential. All results are displayed as the profit or loss achieved compared to selling in June at harvest. Averages for Kansas were negative or slightly positive for all storage scenarios, but hedged returns showed much less variability in results compared to speculative returns. Regional differences showed that North Central Kansas displayed the highest level of basis improvement over the 10-year period followed by South Central Kansas.
A regression analysis using nearby basis in June, harvest price, and futures contract spreads as independent variables and storage returns as a dependent variable showed emphasis on the futures spread having the biggest influence on storage profits.
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Морозова, Ірина Анатоліївна, Ирина Анатольевна Морозова, Iryna Anatoliivna Morozova, and A. Y. Dudkina. "What is a product and brand." Thesis, Видавництво СумДУ, 2011. http://essuir.sumdu.edu.ua/handle/123456789/13433.
Full textAbstract:
People satisfy their needs and wants with products. We will define products broadly to cover anything that can be offered to someone to satisfy a need or want. Normally the word product brings to mind a physical object, such as an automobile, a television set, or a soft drink. And we normally use the expression products and services to distinguish between physical objects and intangible ones.
When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/13433
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Finelli, Juan. "Feasibility of commercial instant noodle production in Argentina: a journey to a fascinating value-added product." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/32784.
Full textAbstract:
Master of Agribusiness<br>Department of Agricultural Economics<br>Vincent R. Amanor-Boadu<br>There is an opportunity to develop an instant noodle manufacturing plant in Argentina to manufacture and market branded and private-label instant noodles. This opportunity has arisen from a number of factors. First, the increasing time compression that confronts consumers has created an emergence of consumers who are looking for quick meals that are also healthy. Second, the growing incomes that are being experienced across all income classes have created a demand for processed food products across all consumer markets. Third, potential competitors are not seeing the market trends and, thus, create an opportunity to gain a first mover advantage in this burgeoning market. Finally, the policies that are being developed by the government have created an import-replacement mentality that presents significant opportunities to build specific strategic alliances to seize an opportunity such as this one.
This thesis presents the feasibility of seizing this opportunity to build a manufacturing facility to produce and market instant noodles in Argentina. It assesses the technical and economic dimensions of the feasibility process and presents financial analyses of the potential outcome for investors. The researcher is leading the project and participating in the investment process. Therefore, the outcome of this thesis has direct implications for the wellbeing of the researcher beyond partial fulfillment of degree requirements.
The results show that the opportunity is credible and profitable over a 20-year period. The Net Present Value of the investment is positive and its Internal Rate of Return of 26 percent is higher than the company’s hurdle rate of 15 percent. To this end, it suggested that the investment must go ahead. However, the sensitivity analysis shows that at the initial production level of 60,000 packets per shift, the project is very sensitive to the number of shifts that are run per day. Indeed, if the company runs one shift for the first three years instead of the first two years and two shifts for the next three years instead of Years 3 and 4, the project is not economically feasible. On the other hand, building a larger plant, one that produces 120,000 packets per shift, protects the plant from this vulnerability. The internal rate of return is 40 percent and the NPV is in excess of $5 million over 20 years. Therefore, the recommendation is to build the larget plant and enhance the robustness of the plant.
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Wiese, Jacobus Daniel. "The effect of crop rotation and tillage practice on soil moisture, nitrogen mineralisation, growth, development, yield and quality of wheat produced in the Swartland area of South Africa." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80027.
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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: This study was done during 2010 and 2011 as a component study within a long-term
crop rotation/soil tillage trial that was started in 2007 at the Langgewens Research
Farm near Moorreesburg in the Western Cape Province of South Africa. The aim of
this study was to determine the effect of crop rotation and soil tillage on the soil
moisture content, mineral-N levels of the soil, leaf area index, chlorophyll content of
the flag leaf, biomass production, grain yield and grain quality of spring wheat
(Triticum aestivum L).
The experimental layout was a randomised complete block design with a split-plot
treatment design replicated four times. Wheat monoculture (WWWW), lupin-wheatcanola-
wheat (LWCW) and wheat-medic (McWMcW) crop rotation systems were
included in this study and allocated to main plots. This study was confined to wheat
after medic/clover, wheat after canola and wheat monoculture. Each main plot
was subdivided into four sub-plots allocated to four tillage treatments namely:
Zero-till (ZT) – soil left undisturbed until planting with a star-wheel planter
No-till (NT) – soil left undisturbed until planting and then planted with a no-till planter
Minimum-till (MT) – soil scarified March/April and then planted with a no-till planter
Conventional-till (CT) – soil scarified March/April, then ploughed and planted with a
no-till planter.
Soil samples were collected every two weeks from just before planting until before
harvest, from which gravimetric soil moisture and total mineral-N (NO3--N and NH4+-N)
were determined. Plant samples were collected every four weeks until anthesis,
starting four weeks after emergence. From these leaf area index and dry-matter
production were determined. Chlorophyll content and light interception were
measured at anthesis. At the end of the growing season the total biomass, grain
yield and grain quality was determined.
Crop rotations which included medics (McWMcW) or canola/lupins (LWCW) led to
higher mineral-N content of the soil at the start of the 2011 growing season when
compared to wheat monoculture, but did not have an effect on soil moisture.
Conservation tillage (minimum- and no-till) practices resulted in higher soil moisture
whilst conventional-till resulted in the highest mineral-N content for 2010. There was however no differences in mineral-N content between tillage methods for 2011,
whilst soil moisture content was affected in the same way as the previous year.
Both crop rotation and tillage influenced crop development and biomass
production. In general, increased soil disturbance together with wheat after medics
and wheat after canola resulted in better development of the wheat crop with
regards to dry matter production and leaf area index. The positive effect of medic
and canola rotations was also evident on chlorophyll content and light interception.
Grain yield was positively influenced by wheat after medics and wheat after canola,
with both systems out-yielding wheat monoculture in 2010 and 2011. Minimum- and
no-till resulted in the highest grain yield in both years. Crop rotation and tillage
practice showed no clear trends with regards to grain quality. This illustrated the
important effect of environmental conditions during grain-filling.
Environmental factors such as rainfall and temperature had significant effects in
both years of the study, but the importance and advantages of crop rotation,
especially with a legume crop such as medics included, was evident even though
this component study was done early in terms of the long-term study. The positive
effect of implementing conservation tillage practices such as minimum- and no-till
were also clearly shown in results obtained throughout this experiment.<br>AFRIKAANSE OPSOMMING: Die studie is gedurende 2010 en 2011 uitgevoer as ‘n deelstudie van ‘n langtermyn
grondbewerking- en wisselbouproef op die Langgewens proefplaas naby
Moorreesburg in die Wes-Kaap Provinsie van Suid-Afrika. Die doel van hierdie studie
was om die effek van grondbewerking en wisselbou op grondvog, minerale stikstof
in die grond, blaaroppervlakindeks, chlorofilinhoud van die blare, graanopbrengs en
-kwaliteit van lente koring (Triticum aestivum L) te kwantifiseer.
Die eksperiment is uitgelê as ‘n volledig lukrake blokontwerp met ‘n verdeelde
perseel ontwerp met vier herhalings. Wisselboustelsels wat aan hoofpersele
toegeken is sluit koring monokultuur (WWWW), lupien-koring-kanola-koring (LWCW)
en medic-koring (McWMcW) in. Grondbewerking is toegeken aan subpersele. Die
grondbewerkingsbehandelings het ingeslui:
Zero-bewerking (ZT) – die grond is onversteurd gelaat en koring is met ‘n
sterwielplanter geplant, Geen-bewerking (NT) – die grond is onversteur gelaat tot en
met planttyd waar koring met ‘n geenbewerking (no-till) planter geplant is,
Minimum-bewerking (MT) – die grond is in Maart/April met ‘n tandimplement bewerk
en met ‘n geen-bewerking planter geplant, Konvensionele-bewerking (CT) – die
grond is in Maart/April met ‘n tandimplement bewerk die grond is in Maar/April
geploeg met ‘n skaarploeg en met ‘n geenbewerking planter geplant.
Grondmonsters is elke twee weke versamel van net voor plant tot net voor oes.
Vanaf die versamelde monsters is die grondwaterinhoud grawimetries bepaal en
ook die totale minerale stikstofinhoud (NO3--N en NH4+-N). Plantmonsters is
vierweekliks versamel beginnende vier weke na opkoms tot en met antese.
Blaaroppervlakindeks en biomassaproduksie is bepaal. Die chlorofilinhoud en
ligonderskepping is tydens antese bepaal. Aan die einde van die groeiseisoen is
totale biomassa, graan opbrengs asook graankwaliteit bepaal.
Wisselboustelsels, wat medics (McWMcW) of kanola/lupine (LWCW) ingesluit het, het
‘n hoër minerale stikstofinhoud aan die begin van die 2011 groeiseisoen getoon.
Wisselbou het egter geen effek op grondvog gehad nie. Minimum- en geenbewerking
het ‘n hoër grondvoginhoud tot gevolg gehad, terwyl die persele onder
konvensionele bewerking ‘n hoër minerale stikstof inhoud gehad het in 2010. In 2011
was daar geen verskille in die minerale stikstofinhoud tussen verskillende die bewerkingsmetodes nie en grondvog gedurende 2011 is op dieselfde wyse as in
2010 beïnvloed.
Beide wisselbou en bewerkingsmetode het ‘n invloed gehad op gewasontwikkeling
en biomassaproduksie. Die algemene tendens was dat, soos grondversteuring
toegeneem het in die koring na medics en koring na kanola, het beter
gewasontwikkeling plaasgeving met betrekking tot droëmassaproduksie en
blaaroppervlakindeks. Die positiewe effek van wisselbou is ook waargeneem in die
chlorofilinhoud van die blare en die ligonderskeppingspotensiaal van die blaredak.
Graanopbrengs is positief beïnvloed deur die wisselboustelsel, met beide koring na
medics en koring na kanola wat hoër graanopbrengste as koring monokultuur vir
beide jare gelewer het. Die hoogste graanobrengs is ook gekry onder die minimumen
geen-bewerkingsbehandelings vir 2010 en 2011. Wisselbou en
bewerkingsmetodes het geen duidelike invloed op koringkwaliteit gehad nie. Dit is
‘n weerspieëling van die belangrike invloed van omgewingsfaktore gedurende die
korrelvulstadium van koring. Omgewingsfaktore soos reënval en temperatuur het betekenisvolle effekte in beide
jare van die studie gehad, maar die belang van ‘n wisselbou wat ‘n stikstofbinder
soos medics insluit, was reeds in hierdie vroeë stadiums van die langtermynproef
opvallend. Die positiewe effek van minimum- en geen-bewerking was ook duidelik
sigbaar gedurende die verloop van die studie.<br>The Western Cape Agricultural Trust for the opportunity and the finances to do this
study
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Shouyang, Liu. "Phenotyping wheat by combining ADEL-Wheat 4D structure model with proximal remote sensing measurements along the growth cycle." Thesis, Avignon, 2016. http://www.theses.fr/2016AVIG0685/document.
Full textAbstract:
La production agricole doit augmenter plus rapidement pour répondre à la demande alimentaire mondiale dans un avenir proche. Le phénotypage, c'est-à-dire la surveillance quantitative des variables de l'état des cultures et du fonctionnement quantitatif de la canopée, a été reconnu comme le goulot d'étranglement pour accélérer le progrès génétique et augmenter le rendement. Le phénotypage sur le terrain est obligatoire car il permet d'évaluer les génotypes dans des conditions naturelles de champ. Les progrès technologiques des capteurs, de la communication et de l'informatique favorisent le développement de systèmes de phénotypage à haut débit au cours de la dernière décennie. Toutefois, l'interprétation des mesures de phénotypage n' a fait l'objet que d'une attention limitée, ce qui a entraîné une sous-exploitation des potentiels des systèmes actuels. Cette thèse se concentre sur l'interprétation des mesures de phénotypage au champ sur les cultures de blé. Il comprend trois aspects complémentaires qui illustrent les potentiels du traitement d'image avancé, de l'inversion du modèle et de l'assimilation des données pour l'interprétation des mesures de phénotypage afin d'accéder à de nouveaux caractères ou d'améliorer la précision avec laquelle les caractères déjà accessibles ont été récupérés. Plusieurs plateformes (phénotypette, phénomobile, drones) et capteurs (caméras haute résolution RVB, LiDAR) ont été utilisés tout au long de cette étude. Les positions précises des plantes le long et à travers la rangée ont été décrites à partir d'images RVB haute résolution. Des modèles statistiques pour l'espacement des plantes le long du rang et la distance au centre du rang ont ensuite été proposés et calibrés. L'influence du profil de semis sur la fraction verte, facilement mesurable avec les techniques de phénotypage, a ensuite été évaluée. Le modèle statistique utilisé pour décrire la distribution de l'espacement des plantes le long de la rangée a été utilisé pour étudier la taille d'échantillonnage optimale et la méthode d'estimation de la densité des plantes. Enfin, une méthode a été mise au point pour estimer automatiquement la densité végétale à partir des images RVB haute résolution. Les résultats montrent une précision relativement élevée lorsque la résolution spatiale est suffisamment élevée et lorsque les observations sont effectuées avant que les plantes n'aient atteint trois stades de feuilles. Il est relativement facile d'obtenir une estimation précise du DG en utilisant des observations passives à un stade précoce. Toutefois, les performances se dégradent en cas de conditions DG élevées en raison du problème de saturation. L'utilisation du LiDAR avec sa capacité à apporter des informations sur la troisième dimension a été étudiée comme un moyen possible d'atténuer l'effet de saturation basé sur les régularités entre les couches supérieures et plus profondes de la canopée, comme décrit par le modèle ADEL_Wheat. Le LiDAR utilisé équipe la plate-forme de phénotypage phénomobile. Les résultats montrent une amélioration significative des performances lors de l'utilisation des observations LiDAR par rapport à l'estimation classique basée sur la fraction verte, assimilation de l'évolution temporelle des fractions vertes dans le modèle ADEL-Wheat. La surveillance de la dynamique de l'architecture de la canopée pour obtenir les premiers traits de vigueur de la culture est très recherchée par les sélectionneurs. Les résultats montrent que peu de paramètres du modèle ADEL-Wheat sont effectivement accessibles à partir de cette technique d'assimilation. De plus, il permet également d'estimer avec une bonne précision les propriétés émergentes de la canopée telles que le GAI et le nombre de tiges avec plus de 3 feuilles. Sur la base de ces résultats novateurs, des conclusions sont finalement tirées sur les limites de cette étude et sur les travaux futurs à entreprendre pour un phénotypage efficace sur le terrain à haut débit<br>Crop production has to increase faster to meet the global food demand in the near future. Phenotyping, i.e. the monitoring crop state variables and canopy functioning quantitatively, was recognized as the bottleneck to accelerate genetic progress to increase the yield. Field phenotyping is mandatory since it allows evaluating the genotypes under natural field conditions. The technological advances of sensors, communication and computing foster the development of high-throughput phenotyping systems during the last decade. However, only limited attentions was paid in the interpretation of phenotyping measurements, leading to an under-exploitation of the potentials of current systems. This thesis focuses on advancing the interpretation of field phenotyping measurements over wheat crops. It includes three complementary aspects that illustrate the potentials of advanced image processing, model inversion and data assimilation for the interpretation of phenotyping measurements to access new traits or improve the accuracy with which already accessible traits have been retrieved. Several platforms (phenotypette, phenomobile, UAV) and sensors (RGB high resolution cameras, LiDAR) were used along this study.Characterization of the sowing pattern and density. The precise plant positions along and across the row was described from high resolution RGB images. Statistical models for the spacing of plants along the row and distance to the row center were then proposed and calibrated. The influence of the sowing pattern on the green fraction that can be easily measured with phenotyping techniques was then evaluated. The statistical model used to describe the distribution of plant spacing along the row was exploited to investigate the optimal sampling siz and method for plant density estimation. Finally, a method was developed to automatically estimate the plant density from the high resolution RGB images. Results show a relatively high accuracy when the spatial resolution is high enough and when observations are made before plants have reached 3 leaves stages.ADEL-Wheat model assisted Estimation of GAI from LiDAR measurements. It is relatively easy to achieve accurate GAI estimate using passive observations at early stages. However, the performances degrade for high GAI conditions due to the saturation problem. The use of LiDAR with its capacity to bring information on the third dimension was investigated as a possible way to alleviate the saturation effect based on the regularities between top and deeper canopy layers as described by the ADEL_Wheat model. The LiDAR used is equipping the phenomobile phenotyping platform. Focus was put on the stage of maximum GAI development when saturation effects are the largest. Results show a significant improvement of performances when using LiDAR observations as compared to classical green fraction based estimation.Assimilation of green fractions temporal evolution into ADEL-Wheat model. Monitoring the dynamics of canopy architecture to get early vigor traits of the crop is highly desired by breeders. The feasibility and interest of a phenotyping data assimilation approach was evaluated based on in silico experiments using the ADEL_Wheat model simulations. The green fraction observed from several view directions and dates is the variable that is assimilated. A sensitivity analysis was conducted to evaluate the effect of the number and spacing of the observation dates as well as the number of view directions used. Results show that few parameters of the ADEL-Wheat model are actually accessible from this assimilation technique. Further, it allows also estimating with a good accuracy emerging canopy properties such as the GAI and the number of stems with more than 3 leaves. Based on these innovative results, conclusions are finally drawn on the limits of this study and on the future work to undertake for efficient field high-throughput phenotyping
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Vadnerkar, Anuya Anant. "Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/10174.
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This study aimed to quantify resistant starch (RS) beta-glucans (BG) and fructo-oligosaccharides (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. Flours and chapaties (freeze-dried, pulverized) were assayed for BG, FOS, RS and simple sugars (glucose / sucrose). Sensory evaluation was carried out by (9 point) hedonic rating of chapaties by 20 untrained Indian panelists. Flour water-holding capacity and water absorption indices (WAI) were determined. RS content of flours ranged from 7.1 g/100 g to 12.6 g/100g, but decreased when made into chapaties, (< 1 g/100 g), and decreased further with soy flour addition. BG content in flours ranged from 0.8 g/100 g to 1.4 g/100 g, while FOS content ranged from 1.3 g/100 g to 2.3 g/100 g. Minimal changes were observed in BG and FOS content when made into chapaties. Simple sugars were minimal in flours and chapaties. WAI of wheat flour was increased with addition of soy bean flour. Addition of up to 30 % soybean flour elevated the sensory acceptability of chapaties. While there is a decrease in RS with chapati making, the levels of BG and FOS are largely unchanged with processing.<br>Master of Science
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Khara, Tani. "What are consumer attitudes in urban India like towards ethical food products and what influences their attitudes?" Thesis, Curtin University, 2015. http://hdl.handle.net/20.500.11937/1656.
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This study explores the attitudes of India’s urban middle class consumers towards ethical foods, while also understanding what influenced these attitudes. It revealed a range of diverse attitudes towards ethical foods, many of which were unique to Indian culture. While globalisation is transforming urban consumption habits, India’s consumers are also retaining their traditional values which, in turn, have influenced these attitudes. Against the backdrop of change, this study highlighted the role and significance of sustainable consumption in urban India.
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Ralph-Quarnstrom, Donya L. "Untangling the Economic and Social Impediments to Producer Adoption of Organic Wheat." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7415.
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Consumer demand for organic products has shown double-digit growth in recent years encouraging the development of a wider range of goods (Greene, 2017). Americans with an annual household income under $30,000 actively purchase organic foods at nearly the same rate as households with over $75,000 in annual incomes, 42% versus 49% (Greene et al., 2017). Previous research observed the adoption of organic farming practices on a combination of different grains, fruits and vegetables, meat, and dairy products from across the globe. However, this is the first study to examine the adoption of organic wheat in the Western U.S. By addressing the recent challenges and by discussing the current demands of the U.S. consumers, future research and decision making (including policy updates and grant opportunities) may become more impactful.
Through an online survey of western wheat growers, we look at potential patterns in farm characteristics, grower characteristics, concerns about growing organic products, factors discouraging adoption production technology, and the use of resources on the likelihood of becoming an organic grower. A total of 82 valid surveys were collected. Findings suggest operators of smaller farms are more likely to be organic growers. Wheat growers willing to take risks to increase profits and those who considered financing availability a hurdle to adoption were also more likely to use organic methods. Interestingly, operator gender and years of experience had no impact on adoption. Using resources such as university research, consultants, etc. decrease the likelihood of becoming an organic producer.
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HOSEINI, MARZIYEH. "Production of agri-food derived compost, soil and plant responses following its application." Doctoral thesis, Università Politecnica delle Marche, 2021. http://hdl.handle.net/11566/289681.
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This research was about the production of agri-food composts derived from coffee husk (CH) and brewers’ spent grain (BSG) in proportion 2:1 (Compost1), CH and cow manure (CM) in proportion 4:1 (Compost2), and a mixture of CH, BSG, and CM in proportion 5:3:2 (Compost3), and also determine the effects of temperature conditions on their properties. According to the results, we suggested the agri-food compost derived from coffee husk and brewers’ spent grain in warm condition. Subsequently compost was added to the wheat and Cannabis Sativa L. field and it is well-documented that the achievement of a high yield of wheat and hemp depend on retaining the nutrients in the plant root environment, which is important for intended crop production. Due to the high cost and environmental side effects of chemical fertilizer, there is a growing tendency to utilize organic fertilizer like compost in agriculture. No main effects of composts were observed for fatty acids. Soil physic-chemical features were improved by the application of composts, especially the compost derived from coffee husk and brewers’ spent grain. Moreover, this compost had positive influence on the microbial enzyme activate and biomass, probably due to the composition and higher input of carbon organic into the soil. As a result, it can be suggested to use this compost to reduce environmental pollution, improve soil fertility, and achieve high production of wheat crop.
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Westerlind, Anna. "To be or not to be a software product manager? : What is the product manager's responsibility and accountability in software companies?" Thesis, Karlstads universitet, Handelshögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-43775.
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Business success in software industry is about deploying a product to the right market, with the right features, in the right time with a good quality. Many development projects exceed the budget, is not completed within schedule or do not reach business objectives. One key role managing the business of the product is the software product manager. The software product manager role is though seldom clearly described, competence needed is not always clear and education to become a product manager is today only offered by separate courses provided by some few private initiatives. This thesis uses a qualitative descriptive approach, the purpose with this thesis is to produce further knowledge around the software product manager role. The clarification and structure of the software product manager role is limited in academia; therefore, this research will be combined with an exploratory approach to be able to verify the empirical findings. The thesis also includes observations and data collection from actual job applications to further define the requested competences of a software product manager. This thesis has found that domain competence is the top most important competence for a software product manager. To be able to make success in the role communication skills and analytic skills are most important. The right soft skills are as important as the educated competences. The thesis conclude that the product manager role is wide and it is important to be surrounded with colleagues that support the role were there are lacking of competence in technology, business or market expertise. A successful product manager build network among people, cross-functional teams, around the product and establish an effective way to communicate with those groups. Findings suggest that software companies define the responsibilities and expectations of the product manager role. As important is to support the product manager with the input data needed to be able to perform the product manager activities. By defining the responsibilities and securing the input data needed, the product manager will have a higher probability to produce a result with an impact.
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Campos, Samanta Ullmann de. "O processo de desenvolvimento de produto do setor moageiro de trigo : proposição de um modelo de referência." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/17147.
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Este trabalho apresenta um modelo de referência para o processo de desenvolvimento de produtos no setor moageiro de trigo. O modelo tem a finalidade de facilitar os projetos de novos produtos, avaliando a necessidade, requisitos e limitações do setor; de modo a contribuir para melhores resultados em custos, qualidade e tempo de desenvolvimento, integração entre as áreas funcionais e transferência de informações. O modelo de referência proposto foi elaborado a partir de conhecimentos adquiridos da literatura de desenvolvimento de produto, diagnóstico do ambiente interno e externo do setor moageiro, estudo sobre duas empresas moageiras de médio porte e seus fornecedores. A modelagem é orientada por sete diretrizes, que visam definir as práticas de gestão para conduzir o processo de desenvolvimento de produtos (PDP) aos objetivos esperados e as particularidades desejadas. A estrutura operacional do modelo é composta por três macro-fases e oito fases, abrangendo desde o planejamento do portfólio de produtos até a retirada do produto do mercado. Estas fases são desmembradas em atividades e tarefas, onde ferramentas de apoio ao modelo podem ser utilizadas para gerar as informações de saídas necessárias para o avanço do projeto. No término de cada fase, as principais informações são compiladas em forma de um documento, que deve passar pela avaliação da direção (gate). A direção determina entre: continuar, descontinuar o projeto ou revisar a fase. A aplicação do modelo de referência foi realizada a partir de um plano para sistematizar o PDP de uma das empresas estudadas. A intervenção para adaptar o modelo de referência à empresa apresentou as etapas de: analisar a situação atual do PDP, propor melhorias e conduzir a aplicação do modelo. Entre os principais resultados, destaca-se a facilidade de enquadrar as soluções propostas para melhorar o PDP da empresa ao modelo referencial. Mostrando, assim, que o modelo de referência é exeqüível e de fácil adaptação as especificidades das empresas da indústria moageira. Também foi possível conferir, que o modelo está alicerçado na metodologia do desenvolvimento integrado de produtos, onde o banco de dados integrado permite a troca de informações e o aprendizado no processo de desenvolvimento, proporcionando o amadurecimento da estrutura organizacional.<br>This work presents a reference model for the milling wheat product development process. The model targets to facilitate the project of new products, evaluating the necessity, requirements and limitations of the sector. It contributes for better results in costs, quality, development time, integration among functional areas, and proper information transfer. The reference model proposed was elaborated from knowledge acquired in product development literature research, diagnosis from the internal and external milling industry environment, study about two medium size milling company and a questionnaire filed up by their suppliers. The model is oriented from seven policies, which aim to define managing practices to conduce the products development process (PDP) through the expected goals and the desired particularities. The operational structure of the model is composed by three macro-phases and eight phases, enclosing from product portfolio planning to the end of product life in the market. These phases are divided in activities and tasks, where model's support tools can be used to generate the output information necessary to the advance of the project. At the end of each phase, the main information is compiled in form of a document, which must pass by a top management evaluation gate. Top management decides between: continuing, discontinuing the project, or review the phase. The reference model application was planned to systemize milling wheat companies' PDP. The intervention to adapt the reference model to the company presented the following stages: analyse the actual status of the PDP, propose improvements, and conduct model application. Among the main results, stand out the facility to apply the proposed solutions to improve the company's PDP using the reference model. Showing that the reference model is easy to adapt and implement in milling wheat companies. It was also possible to figure out that the model is founded in the integrated product development methodology, where the integrated data base allow information and know-how transfer during the development process, proportioning improvement of the organization structure.
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Carter, Sandra Gayle. "Moroccan cinema : what Moroccan cinema? /." Digital version accessible at:, 1999. http://wwwlib.umi.com/cr/utexas/main.
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Whitney, Kristin Lynn. "White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26850.
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Wheat, an important crop in North Dakota and the United States, is often used for bread. Health
concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread.
This research investigated the differences between white and whole wheat bread related to the endproduct
and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow,
Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated
for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI)
by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white
breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid
contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread
composition can be found to affect the quality and starch hydrolysis.
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Bergqvist, Björn. "What is the meaning of a sandbox." Thesis, Tekniska Högskolan, Högskolan i Jönköping, JTH, Maskinteknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-20595.
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This thesis project uses various Industrial design methods to create a concept that will evolve a sandbox into a more versatile and interesting playing area. By using parts that can be attached to the frame of the sandbox many different versions can be built to suit different demands and needs. The concept also uses lights and decorated panels to make the sandbox more interesting and visible in today's colorful playgrounds. The project is based on the meaning different stakeholders could have in the product. Research has shown that products made with the help of stakeholders has a better chance to be realized. The findings from research by interviews, fieldtrips and library studies were used as reference when sketching and building sketch-models. Sketching is used both for ideation and for explanatory pictures and has been a big part of the project. Many of the sketches and photos can be seen in the report and in the attachments.
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Oliver, Jason D. "Increasing the adoption of environmentally friendly products : who are the non-adopters, and what will get them to buy green? /." View online ; access limited to URI, 2007. http://0-digitalcommons.uri.edu.helin.uri.edu/dissertations/AAI3277001.
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Boswell, Marsha. "Determining effective communication strategies for Kansas wheat producers to improve willingness to pay for services." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/810.
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Matakala, Litiya. "Biofuel policies : what can Zambia learn from leading biofuel producers." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/5748.
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Thesis (MDF (Development Finance))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Price volatility and high dependency on imported petroleum fuel has prompted the Zambian government to look into renewable fuels as part of an energy diversification program. With growing global interest in biofuels as a transportation fuel, the Zambian government intends to introduce bioethanol and biodiesel as renewable fuels in the transportation sector. While it seems feasible to produce both the feedstocks and biofuels to meet local demand, a regulatory framework and industry support mechanisms have not yet been formulated. The policy and regulatory frameworks encompass a multitude of actors, networks and institutions all playing distinct and important roles. Incorporating the differing interests of all these stakeholders is an involving process that requires detailed analysis of agriculture, environmental, energy, socioeconomic and taxation policies. This study attempts to contribute to the biofuels policy formulation process in Zambia. It analyses biofuel policies in leading biofuels producing countries and identifies aspects that the Zambian government should consider incorporating in its own policies to ensure a viable biofuels industry. Biofuel policies in Brazil, Germany and the United States of America were analysed using a detailed case study and extensive literature review. Furthermore, a detailed analysis of the Zambian agriculture sector and the demand for petroleum fuel puts into context the potential demand and challenges likely to be faced. By understanding the history and development of biofuels in the case study countries, best practices, problems faced, policy innovations and industry support mechanisms were identified to inform policy formulation in Zambia. This does not only provide valuable insights and lessons but also ensures that time and resources are not wasted by reinventing the wheel. The comparative analysis of policies and support mechanisms in the three case study countries showed that articulating a clear policy objective, government support in the form of subsidies, wide stakeholder involvement and industry regulation have all played a critical role in the development of the industry. However, the extent to which all these factors have helped to shape the industry in Brazil, Germany and the USA is neither equal nor static. Countries are continuously adapting their policies and support mechanisms to environmental, energy and economic conditions.<br>AFRIKAANSE OPSOMMING: Die onbestendigheid van pryse en die groot mate van afhanklikheid van ingevoerde petroleumbrandstof het die Zambiese regering aangespoor om ondersoek in te stel na hernubare brandstof as deel van 'n energiediversifiseringsprogram. In die lig van die groeiende globale belangstelling in biobrandstof as vervoerbrandstof, beplan die Zambiese regering om bioetanol en biodiesel as hernubare brandstof in die vervoersektor te begin gebruik. Al lyk dit prakties uitvoerbaar om sowel die voerstof as die biobrandstof te vervaardig om in die plaaslike aanvraag te voorsien, is 'n reguleringsraamwerk en ondersteuningsmeganismes vir die industrie nog nie geskep nie. 'n Menigte rolspelers, netwerke en instellings, wat almal verskillende en belangrike rolle speel, sal betrokke wees by die beleidsformulering en reguleringsraamwerk. Om die uiteenlopende belange van al die betrokke partye in ag te neem is 'n ingewikkelde proses wat sal vereis dat 'n uitvoerige analise gemaak word van landbou-, omgewings-, energie-, sosio-ekonomiese en belastingbeleidsrigtings. Die doelwit van hierdie studie is om 'n bydrae te lewer tot die formuleringsproses van die biobrandstofbeleid in Zambie. Dit analiseer die biobrandstofbeleid van die vooraanstaande lande wat biobrandstof vervaardig, en identifiseer aspekte wat die Zambiese regering in sy beleid behoort in te sluit om 'n lewensvatbare biobrandstofindustrie te verseker. Die biobrandstofbeleid van Brasilie, Duitsland en die Verenigde State van Amerika (VSA) is geanaliseer met behulp van uitvoerige gevallestudies en 'n grondige literatuurstudie. Verder plaas 'n noukeurige analise van die Zambiese landbousektor en die aanvraag na petroleumbrandstof die potensiele aanvraag en uitdagings wat waarskynlik hanteer sal meet word in konteks. Deur insig te verkry in die geskiedenis en ontwikkeling van biobrandstof in die lande waar die gevallestudies gedoen is, kon die beste gebruike, moontlike probleme, nuwe beleidsrigtings en ondersteuningsmeganismes in die bedryf geidentifiseer word om die beleid in Zambie te help formuleer. Dit bied nie slegs waardevolle insig en leergeleenthede nie, maar verseker ook dat tyd en hulpbronne nie vermors word deur die wiel van voor af uit te vind nie. Die vergelykende analise van die beleidsrigtings en ondersteuningsmeganismes in die drie lande waar die gevallestudies gedoen is, het getoon dat 'n duidelik geformuleerde beleidsdoelwit, ondersteuning van die regering in die vorm van subsidies, die algemene betrokkenheid van belanghebbendes en die regulering van die industrie alles 'n uiters belangrike rol gespeel het in die ontwikkeling van hierdie industrie. Die mate waarin al hierdie faktore die industrie in Brasilie, Duitsland en die VSA help vorm het, het egter gewissel en was nooit staties nie. Lande pas voortdurend hulle beleid en ondersteuningsmeganismes aan by omgewings-, energie- en ekonomiese toestande.
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Klie, Adrian. "Broadband: What do consumers want? Examining willingness-to-pay." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9688.
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Economics from the NOVA – School of Business and Economics<br>Recently, fourth-generation mobile networks have gained traction. Those new mobile services offer speed comparable to existing fixed broadband access. This convergence in
speed of mobile and fixed broadband puts in question the need for consumers to be subscribed to two separate services for fixed and mobile access.
This study investigates the willingness-to-pay for mobile broadband as well as
consumers' willingness to give up speed for the flexibility of having their “regular”
internet access with them. A choice experiment is designed before analyzing the results from the experiments by estimating a random utility model and using the coefficients to analyze competitive strategies in the market. The analysis of the data shows that mobile capabilities seem to matter more to consumers than additional speed.