Acceder

Bibliografías temáticas / Midland Flour Milling Co / Artículos de revistas

Siga este enlace para ver otros tipos de publicaciones sobre el tema: Midland Flour Milling Co.

Artículos de revistas sobre el tema "Midland Flour Milling Co"

Autor: Grafiati

Publicado: 28 de julio de 2024

Última modificación: 31 de julio de 2025

Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros

Elija tipo de fuente:

Consulte los 23 mejores artículos de revistas para su investigación sobre el tema "Midland Flour Milling Co".

Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.

También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.

Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.

1

Martin, Randall, Kaliramesh Siliveru, Jason Watt, Paul Blodgett, and Sajid Alavi. "Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour." Processes 10, no. 11 (2022): 2328. http://dx.doi.org/10.3390/pr10112328.

Texto completo

Resumen

Chickpeas and other high protein plants are becoming increasingly popular. Traditionally, attrition or hammer mills are used for milling chickpeas. However, the use of roller mills on chickpeas has not been extensively researched. This study compared pilot-scale milling trials involving whole Kabuli compared to split and de-hulled Desi chickpeas. A flow sheet was designed and optimized for meal production with minimal co-product flour produced. Milling yields, particle size, and proximate analysis data were recorded. The optimum flow sheet consisted of 4 break passages, 2 smooth roll passages,

Los estilos APA, Harvard, Vancouver, ISO, etc.

2

Sayas-Barberá, Estrella, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, et al. "Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage." Foods 10, no. 12 (2021): 3080. http://dx.doi.org/10.3390/foods10123080.

Texto completo

Resumen

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and red

Los estilos APA, Harvard, Vancouver, ISO, etc.

3

Wilson, William W. "Structural changes and strategies in the North American flour milling industry." Agribusiness 11, no. 5 (1995): 431–39. http://dx.doi.org/10.1002/1520-6297(199509/10)11:5<431::aid-agr2720110506>3.0.co;2-t.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

4

Fattobene, Martina, Fuyong Liu, Paolo Conti, et al. "Distribution of Elements in Durum Wheat Seed and Milling Products: Discrimination between Cultivation Methods through Multivariate Data Analysis." Foods 13, no. 12 (2024): 1924. http://dx.doi.org/10.3390/foods13121924.

Texto completo

Resumen

Many staple foods originate from durum wheat and its milling products; because of this, it is very important to know their characteristics. This study investigates elemental contents in these products and if differences exist because of organic farming. The concentrations of 28 elements in the whole seed and in milling products, that is, bran, semolina and flour, of durum wheat, were determined through ICP-OES. The wheats were grown under conventional or organic agronomic practices to verify the possibility of discriminating, using the elemental content, between products coming from one or the

Los estilos APA, Harvard, Vancouver, ISO, etc.

5

Kim, C. S., C. Hallahan, G. Schaible, and G. Schluter. "Economic analysis of the changing structure of the U.S. flour milling industry." Agribusiness 17, no. 1 (2001): 161–71. http://dx.doi.org/10.1002/1520-6297(200124)17:1<161::aid-agr1008>3.0.co;2-0.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

6

Grassi, Silvia, Alessandra Marti, Davide Cascella, Sergio Casalino, and Giuseppe Leonardo Cascella. "Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat." Sensors 20, no. 4 (2020): 1147. http://dx.doi.org/10.3390/s20041147.

Texto completo

Resumen

The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding and control of the process due to real-time data collection by MicroNIR sensors (VIAVI, Santa Rosa, CA)—directly from the manufacturing process—and data analysis by Chemometrics. To the aim the sensors were positioned at wheat cleaning and at the flour blends phase and near infrared spectra (951–1608 nm) were collected online. Regression models wer

Los estilos APA, Harvard, Vancouver, ISO, etc.

7

Mugume, Herbert Kariitu, Denis Byamugisha, Timothy Omara, and Emmanuel Ntambi. "Deposition, Dietary Exposure and Human Health Risks of Heavy Metals in Mechanically Milled Maize Flours in Mbarara City, Uganda." Journal of Xenobiotics 13, no. 3 (2023): 298–311. http://dx.doi.org/10.3390/jox13030022.

Texto completo

Resumen

Consumption of maize and maize-based products contributes a significant percentage to the total food energy intake in Uganda. However, the production of maize-derived foodstuffs is performed traditionally or by small- and medium-scale processors using different processing techniques. This can lead to differences in the quality of these products from processors, raising food safety concerns. In this study, the effects of mechanical processing (milling) methods on deposition of heavy metals into milled maize flour and the associated consumption health risks were assessed. Atomic absorption spect

Los estilos APA, Harvard, Vancouver, ISO, etc.

8

Babcock, Michael W., Gail L. Cramer, and William A. Nelson. "The impact of transportation rates on the location of the wheat flour milling industry." Agribusiness 1, no. 1 (1985): 61–71. http://dx.doi.org/10.1002/1520-6297(198521)1:1<61::aid-agr2720010108>3.0.co;2-9.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

9

Savoie, Jean-Michel, Laetitia Pinson-Gadais, Rodolphe Vidal, and Camille Vindras-Fouillet. "Fate of Mycotoxins in Local-Race Populations of Maize Collected in the Southwest of France, from the Field to the Flour and Meal in Organic Farms." Agriculture 15, no. 10 (2025): 1064. https://doi.org/10.3390/agriculture15101064.

Texto completo

Resumen

Both organic and conventional farmers are confronted with the issue of mycotoxin contamination of maize, but organic farming is considered by the public to present a higher risk. There are also concerns about the sanitary quality of maize processed as a foodstuff and marketed on farms through short distribution channels, and there is a need for data on mycotoxin contamination in such a farming system. With the objective to assess the diversity of contamination levels at harvest and to track the post-harvest fate of mycotoxins, maize grain samples were collected at organic farms from southwest

Los estilos APA, Harvard, Vancouver, ISO, etc.

10

Tabakaev, Roman, Kanipa Ibraeva, Victor Kan, et al. "The effect of co-combustion of waste from flour milling and highly mineralized peat on sintering of the ash residue." Energy 196 (April 2020): 117157. http://dx.doi.org/10.1016/j.energy.2020.117157.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

11

Strangis, Giovanna, Damiano Rossi, Patrizia Cinelli, and Maurizia Seggiani. "Seawater Biodegradable Poly(butylene succinate-co-adipate)—Wheat Bran Biocomposites." Materials 16, no. 7 (2023): 2593. http://dx.doi.org/10.3390/ma16072593.

Texto completo

Resumen

The present work focused on the development and characterization of biocomposites based on a fully bio-based polyester, poly(butylene succinate-co-butylene adipate) (PBSA), and wheat bran derived by flour milling. PBSA-bran composites containing 5, 10, 15, and 20 wt.% of wheat bran were produced via melt extrusion and processed by injection molding. Their thermal, rheological, morphological, and tensile properties were investigated. In addition, a biodegradation test in a natural marine environment was conducted on composite dog-bones to assess the capacity of the used filler to increase the P

Los estilos APA, Harvard, Vancouver, ISO, etc.

12

Yasui, Takeshi, Tomoko Sasaki, and Junko Matsuki. "Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)." Journal of the Science of Food and Agriculture 79, no. 5 (1999): 687–92. http://dx.doi.org/10.1002/(sici)1097-0010(199904)79:5<687::aid-jsfa237>3.0.co;2-x.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

13

Ihnat, Milan. "Development of a New Series of Agricultural/Food Reference Materials for Analytical Quality Control of Elemental Determinations." Journal of AOAC INTERNATIONAL 77, no. 6 (1994): 1605–26. http://dx.doi.org/10.1093/jaoac/77.6.1605.

Texto completo

Resumen

Abstract Ten new Agricultural/Food Reference Materials — Bovine Muscle Powder (National Institute of Standards and Technology [NIST], code NIST RM 8414), Whole Egg Powder (NIST RM 8415), Microcrystalline Cellulose (NIST RM 8416), Wheat Gluten (NIST RM 8418), Corn Starch (NIST RM 8432), Corn Bran (NIST RM 8433), Whole Milk Powder (NIST RM 8435), Durum Wheat Flour (NIST RM 8436), Hard Red Spring Wheat Flour (NIST RM 8437) and Soft Winter Wheat Flour (NIST RM 8438) — were prepared by application of milling, irradiation, sieving, blending, and packaging procedures. Excellent material homogeneity w

Los estilos APA, Harvard, Vancouver, ISO, etc.

14

Zijlstra, R. T. T., and E. Beltranena. "262 Fiber and Co-product Utilization in Pigs." Journal of Animal Science 99, Supplement_1 (2021): 105. http://dx.doi.org/10.1093/jas/skab054.170.

Texto completo

Resumen

Abstract Fiber is one of the four macronutrients that yield dietary energy for pigs (others are starch, fat, and protein). To yield energy, fiber must be fermented (primarily in the hindgut) by microbes producing volatile fatty acids (VFA). Price increases for traditional feedstuffs such as cereal grains and protein meals have stimulated the pork industry to consider dietary inclusion of fibrous co-products that are produced when grain is processed into human food, fuel, and bio-industrial products. High fiber co-products include distillers dried grains with solubles (DDGS), oilseed meal, expe

Los estilos APA, Harvard, Vancouver, ISO, etc.

15

Anna Fraś, Magdalena Wiśniewska, and Damian Gołębiewski. "Estimation of technological value and chemical composition of selected common wheat cultivars (Triticum aestivum L.)." Plant Breeding and Seed Science 81 (February 2, 2021): 3–18. http://dx.doi.org/10.37317/pbss-2020-0001.

Texto completo

Resumen

The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber wa

Los estilos APA, Harvard, Vancouver, ISO, etc.

16

Gigante, Vito, Patrizia Cinelli, Maria Cristina Righetti, et al. "On the Use of Biobased Waxes to Tune Thermal and Mechanical Properties of Polyhydroxyalkanoates–Bran Biocomposites." Polymers 12, no. 11 (2020): 2615. http://dx.doi.org/10.3390/polym12112615.

Texto completo

Resumen

In this work, processability and mechanical performances of bio-composites based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) containing 5, 10, and 15 wt % of bran fibers, untreated and treated with natural carnauba and bee waxes were evaluated. Wheat bran, the main byproduct of flour milling, was used as filler to reduce the final cost of the PHBV-based composites and, in the same time, to find a potential valorization to this agro-food by-product, widely available at low cost. The results showed that the wheat bran powder did not act as reinforcement, but as filler for PHBV, due to

Los estilos APA, Harvard, Vancouver, ISO, etc.

17

Larsson, Helena, and Ann-Charlotte Eliasson. "A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams." Journal of the Science of Food and Agriculture 77, no. 4 (1998): 552–58. http://dx.doi.org/10.1002/(sici)1097-0010(199808)77:4<552::aid-jsfa73>3.0.co;2-z.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

18

Situmorang, Asido, and Yosef Manik. "Life Cycle Assessment of Food Processing Systems in Toba Samosir Regency." E3S Web of Conferences 73 (2018): 05031. http://dx.doi.org/10.1051/e3sconf/20187305031.

Texto completo

Resumen

This study assesses the gate-to-gate environmental impacts of food processing systems operating in Toba Samosir Regency using Life Cycle Assessment methodology. The systems in question are processing of tapioca, coffee, and tofu, with the functional units of 50 kg of tapioca starch, 1 kg of coffee powder, and 25 kg of tofu, respectively. The inventory data were collected directly from the producers in the form of both production records and interviews. The linked flows that describe the production process for each of the system are obtained as follow. In producing 50 kg of tapioca starch, 200

Los estilos APA, Harvard, Vancouver, ISO, etc.

19

SUKMAWATI, TITA FITRIANA. "SEREAL UMBI SATOIMO (COLOCASIA ESCULENTA VAR. ANTIQUORUM) PRODUK PANGAN ANTI DIABETES MELITUS DALAM MASA ADAPTASI KEBIASAAN BARU." HEALTHY : Jurnal Inovasi Riset Ilmu Kesehatan 1, no. 4 (2022): 202–11. http://dx.doi.org/10.51878/healthy.v1i4.1718.

Texto completo

Resumen

The Covid-19 pandemic has affected all aspects of human life, including the health of groups of people with co-morbidities such as diabetes mellitus. According to data from the Ministry of Health (2020) the most patients who have died have contributed to diabetes mellitus. This requires preventive action and treatment in terms of diet and dietary intake of nutrients for patients. One alternative solution that can be done is to fulfill the intake of carbohydrates to replace rice into easily digestible fiber, which comes from tubers or taro. Satoimo tubers have been widely planted by the communi

Los estilos APA, Harvard, Vancouver, ISO, etc.

20

Benguella, Rawda, Samira Meziani, Ibtissam Ghueffari, et al. "Bioactive Compounds in the Peripheral Layers of Barley and Triticale Species in the Mature Grain Cultivated in Algeria." Journal of Drug Delivery and Therapeutics 10, no. 4 (2020): 37–43. http://dx.doi.org/10.22270/jddt.v10i4.4206.

Texto completo

Resumen

The present study designed to determine in compositions of peripheral layer (PL) from barley and triticale. The peripheral layer is a co-product of the grain mill, it represents with the flour and the germ one of the three fractions of the milling, it is used for the chemical protection of the endosperm and the germ. Phytochemicals (phenolic compounds, vitamins and minerals) are beneficial for the health of consumers and are found abundantly in the peripheral layer of cereals. The objective of our work consists an evaluation of the phytochemical value for peripheral layers, the evaluation of t

Los estilos APA, Harvard, Vancouver, ISO, etc.

21

Fradgley, Nick S., Keith Gardner, Matt Kerton, Stéphanie M. Swarbreck, and Alison R. Bentley. "Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat." Heredity, April 7, 2022. http://dx.doi.org/10.1038/s41437-022-00503-7.

Texto completo

Resumen

AbstractA complex network of trade-offs exists between wheat quality and nutritional traits. We investigated the correlated relationships among several milling and baking traits as well as mineral density in refined white and whole grain flour. Our aim was to determine their pleiotropic genetic control in a multi-parent population over two trial years with direct application to practical breeding. Co-location of major quantitative trait loci (QTL) and principal component based multi-trait QTL mapping increased the power to detect QTL and revealed pleiotropic effects explaining many complementa

Los estilos APA, Harvard, Vancouver, ISO, etc.

22

Skylas, Daniel J., Chris Whiteway, Joel B. Johnson, et al. "Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients." Cereal Chemistry, March 5, 2024. http://dx.doi.org/10.1002/cche.10774.

Texto completo

Resumen

AbstractBackground and ObjectivesDry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant‐based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure.FindingsMilling and a

Los estilos APA, Harvard, Vancouver, ISO, etc.

23

Stas, Ethan B., Joel M. DeRouchey, Robert D. Goodband, Mike D. Tokach, Jason C. Woodworth, and Jordan T. Gebhardt. "Nutritional guide to feeding wheat and wheat co-products to swine: a review." Translational Animal Science, July 16, 2024. http://dx.doi.org/10.1093/tas/txae106.

Texto completo

Resumen

Abstract Inclusion of wheat grain can offer feeding opportunities in swine diets because of its high starch, crude protein (CP), amino acid (AA), and phosphorus (P) content. High concentrations of starch within wheat grain makes it a good energy source for swine. Mean energy content of wheat was 4,900 and 3,785 kcal/kg DM for digestible energy and metabolizable energy, respectively. Crude protein concentration can vary based on the class of wheat which include hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The average CP of all wheat data collected in thi

Los estilos APA, Harvard, Vancouver, ISO, etc.

Ofrecemos descuentos en todos los planes premium para autores cuyas obras están incluidas en selecciones literarias temáticas. ¡Contáctenos para obtener un código promocional único!