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Artículos de revistas sobre el tema "Wheat Nutrition"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 29 de enero de 2023

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1

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

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Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary f

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2

Ondřej, Sedlář, Balík Jiří, Kulhánek Martin, Černý Jindřich, and Kos Milan. "Mehlich 3 extractant used for the evaluation of wheat-available phosphorus and zinc in calcareous soils." Plant, Soil and Environment 64, No. 2 (February 6, 2018): 53–57. http://dx.doi.org/10.17221/691/2017-pse.

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Relation between wheat (Triticum aestivum) nutritional status determined at the beginning of stem elongation and during anthesis, respectively, and available content of phosphorus (P-M3) and zinc (Zn-M3) determined by the Mehlich 3 extractant was studied. Both one-year pot experiment with spring wheat and two-year on-farm trials with winter wheat were run on various calcareous soils (pH values of 7.18–7.94, median 7.80, P-M3 1–289 ppm, median 54, and Zn-M3 2–14 ppm, median 4), in the Czech Republic (Central Europe). Phosphorus nutrition index (ratio of phosphorus concentration in shoot biomass

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3

Nakov, Gjore, Nastia Ivanova, Tzonka Godjevargova, and Stanka Damyanova. "PUBLIC OPINION SURVEY ABOUT CONSUMPTION OF CEREALS AND THEIR PRODUCTS IN THE REPUBLIC OF MACEDONIA AND THE REPUBLIC OF BULGARIA." Applied Researches in Technics, Technologies and Education 6, no. 1 (2018): 62–68. http://dx.doi.org/10.15547/artte.2018.01.010.

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Cereals in nutrition provide the energy necessary for daily functions and usual metabolic processes. Apart from being used as basic raw material in beer and whisky production, barley is more often used in baking industry through fortifying wheat products or through complete replacement of wheat flour with barley flour. Triticum monococcum L. is a wild wheat whose interest for cultivation rises due to dietetic nutritive aspects of this particular type of wheat, mainly because of the important role in preventing cancer, diabetes and chronic diseases. The aim of this abstract is to assess the kno

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4

Din, Zia ud, Parvez Iqbal Paracha, Zahoor ul Haq, Zahoor Ahmad, Zara Khan, and Muhammad Asif. "Wheat Productivity: Role of Farmers’ Nutritional Status." Turkish Journal of Agriculture - Food Science and Technology 4, no. 8 (August 15, 2016): 692. http://dx.doi.org/10.24925/turjaf.v4i8.692-699.770.

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This follow-up study was carried out to investigate association of wheat productivity with the nutritional status of farmers in an agricultural area of North West Pakistan. A total of 1200 small scale farmers were randomly recruited and screened for nutrition status. Total of 226 farmers were found malnourished. An equal number of well-nourished farmers were randomly selected; detailed data on wheat yield and relevant confounding factors were collected interviewing groups. Multivariate linear regression analysis was performed to identify factors in relation to wheat yield. Comparing to well-no

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5

Echeverría, H. E., C. A. Navarro, and F. H. Andrade. "Nitrogen nutrition of wheat following different crops." Journal of Agricultural Science 118, no. 2 (April 1992): 157–63. http://dx.doi.org/10.1017/s0021859600068738.

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SUMMARYA trial using a split-plot with blocks design was carried out at the INTA Balcarce Experimental Station, Argentina on a typic argiudol soil to evaluate N nutrition in wheat after different preceding crops and using two rates of N fertilization (0 and 90 kg N/ha).Wheat (Triticum aestivum), soyabean (Glycine max), sunflower (Helianthus annuus) and maize (Zea mays) were grown in different combinations for two successive years (1984/85 and 1985/86).No water stress was detected during either growing season. Nitrogen availability was altered by the previous crops grown, but the effect lasted

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6

Davydova, O. E., M. D. Axylenko, S. I. Kotenko, A. P. Gaevskyi, and V. G. Kaplunenko. "New composite preparations for wheat nutrition improvement." Fiziologia rastenij i genetika 48, no. 5 (October 2016): 424–32. http://dx.doi.org/10.15407/frg2016.05.424.

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7

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

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8

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

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9

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

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10

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

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11

Annison, G. "The role of wheat non-starch polysaccharides in broiler nutrition." Australian Journal of Agricultural Research 44, no. 3 (1993): 405. http://dx.doi.org/10.1071/ar9930405.

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It has been well established over a number of years that the apparent metabolisable energy (AME) value of wheat is highly variable. In 1983 and 1987 in Australia two surveys indicated that approximately 25% of wheats have AME values lower than 13 MJ/kg.DM (range 10.4-15.9 MJ/kg.DM). Following recent studies it has been proposed that the soluble non-starch polysaccharide cell-wall components of wheat (mainly arabinoxylan with some G-glucan) have an anti-nitritive activity when wheats are present at high levels in broiler diets and are responsible for the low-AME wheat phenomenon. The main findi

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12

Silveira, Teresinha Madureira de Faria, and Sidney Federmann. "Presentation of Cancer Reversal Nutrition Physical Program (CRNPP)." International Journal of Nutrology 06, no. 03 (September 2013): 122–27. http://dx.doi.org/10.1055/s-0040-1705682.

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ABSTRACTThis study aimed to review the national and international literature on the benefits of sprouted wheat as an alternative source of vitamin B12. Since it is an inexpensive food and easily accessible worldwide, this could be better used in nutritional therapies in conjunction with conventional treatment to optimize its effects and shorten the rehabilitation of the patient’s immune system during chemotherapy and radiotherapy. Given the general deficiency of food in the world, especially those with good quality protein, it is interesting to research procedures that could improve the nutrit

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13

Fazaeli, H., and A. R. Talebian Masoodi. "Nutritive value of Agaricus bisporus mushroom spent wheat straw as ruminant feed." Proceedings of the British Society of Animal Science 2002 (2002): 153. http://dx.doi.org/10.1017/s1752756200008097.

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Since last decades, much interest has been evidenced for bioconversion of lignocellulosic materials such as production of edible mushroom. In Iran, the mushroom industry has been expanded during the last 20 years and currently more than 50000 tons of mushroom compost is produced annually by aerobic fermentation system. The compost remained after cropping of mushroom constitutes a potential pollutant and its disposal increases the production cost. This waste material is usually rich of microorganisms and extra cellular enzymes (Ball and Jacksa, 1995) and contains a high level of nitrogen, calci

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14

Annison, G. "Corrigendum - The role of wheat non-starch polysaccharides in broiler nutrition." Australian Journal of Agricultural Research 44, no. 3 (1993): 405. http://dx.doi.org/10.1071/ar9930405c.

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It has been well established over a number of years that the apparent metabolisable energy (AME) value of wheat is highly variable. In 1983 and 1987 in Australia two surveys indicated that approximately 25% of wheats have AME values lower than 13 MJ/kg.DM (range 10.4-15.9 MJ/kg.DM). Following recent studies it has been proposed that the soluble non-starch polysaccharide cell-wall components of wheat (mainly arabinoxylan with some G-glucan) have an anti-nitritive activity when wheats are present at high levels in broiler diets and are responsible for the low-AME wheat phenomenon. The main findi

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15

Lacko-Bartošová, Magdaléna, Lucia Lacko-Bartošová, and Petr Konvalina. "Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources." Czech Journal of Food Sciences 39, No. 4 (August 29, 2021): 265–72. http://dx.doi.org/10.17221/189/2020-cjfs.

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The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on analytical and rheological quality traits of winter wheat and its productivity. The results after 16 years of field experiments were evaluated. Pre-crop for winter wheat was N-fixing crop. Grain yield of winter wheat (6.8 t ha<sup>–1</sup> in INT, 6.5 t ha<sup>–1</sup> in ORG) did not differ significantly, while plant nutrition sources had an equal and positive effect on the yield. C

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16

Manne, Vignan, and Kris V. Kowdley. "You are what you wheat: effects of a whole-wheat diet compared with a refined-wheat diet on hepatic steatosis." American Journal of Clinical Nutrition 108, no. 6 (December 1, 2018): 1162–63. http://dx.doi.org/10.1093/ajcn/nqy300.

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17

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

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

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18

Koenig, R. T., and W. L. Pan. "Chloride Enhancement of Wheat Responses to Ammonium Nutrition." Soil Science Society of America Journal 60, no. 2 (March 1996): 498–505. http://dx.doi.org/10.2136/sssaj1996.03615995006000020023x.

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19

Gutiérrez‐Boem, Flavio H., and Grant W. Thomas. "Phosphorus Nutrition Affects Wheat Response to Water Deficit." Agronomy Journal 90, no. 2 (March 1998): 166–71. http://dx.doi.org/10.2134/agronj1998.00021962009000020008x.

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20

Polishuk, Mihaylo, and Ruslan Antko. "IMPROVEMENT OF TECHNOLOGICAL APPROVALS OF SPRING WHEAT PRODUCTION IN THE CONDITIONS OF THE RIGHT-BANK FOREST UKRAINE." Agriculture and Forestry, no. 2 (October 30, 2020): 64–73. http://dx.doi.org/10.37128/2707-5826-2020-2-6.

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The article presents the effectiveness of the influence of certain agrotechnical components of the technology of growing wheat wheat in the conditions of the Right Bank Forest-steppe of Ukraine. The positive influence of application of foliar fertilization of crops is shown. The prospects of using the complex application of intensification elements are determined. It has been established that the optimization of the mode of power provides a more complete disclosure of the resource potential of plants, which increases yields. Reindeer nutrition should be considered as an element of supplementat

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21

Dhyani, V. C., Rajeew Kumar, D. S. Pandey, V. P. Singh, I. P. Singh, Yogesh Sharma, and Sumit Chaturvedi. "Improving Productivity of Wheat Through Mulching and Foliar Nutrition in Late Sown Wheat." International Journal of Bio-resource and Stress Management 7, no. 5 (October 7, 2016): 990–95. http://dx.doi.org/10.23910/ijbsm/2016.7.5.1564.

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22

Rosenfelder, P., M. Eklund, and R. Mosenthin. "Nutritive value of wheat and wheat by-products in pig nutrition: A review." Animal Feed Science and Technology 185, no. 3-4 (October 2013): 107–25. http://dx.doi.org/10.1016/j.anifeedsci.2013.07.011.

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23

Lukas, Vojtěch, Fernando Rodriguez-Moreno, Tamara Dryšlová, and Lubomír Neudert. "Effectiveness of Chlorophyll Meter Measurement in Winter Wheat at Field Scale Level." Agriculture (Pol'nohospodárstvo) 60, no. 2 (July 29, 2014): 41–49. http://dx.doi.org/10.2478/agri-2014-0005.

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Abstract This paper examines the relationship among chlorophyll meter Yara N-Tester readings, nutrition status and growth parameters (leaf area index (LAI), plant height) of the winter wheat plants. Data used in this study were collected in 2010 from two fields located in the Czech Republic (area 52 and 38 ha) from different farms, both with uniform and conventional crop management. The monitoring of crop stands was done at growth stage BBCH 30 in a regular sampling grid with 150 m distance between points (27 and 18 points). At each sampling point, the plant height, LAI (Delta-T SunScan) and t

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24

Eliseeva, Ludmila, Daria Kokorina, Yuriy Belkin, Elena Zhirkova, and Vladimir Orobets. "Designing innovative food products for correcting adaptive immunity and increasing the body’s resistance to infectious diseases." E3S Web of Conferences 296 (2021): 04005. http://dx.doi.org/10.1051/e3sconf/202129604005.

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The analysis of the relationship between the nutrition structure and the immune status of a person has been carried out. The role of nutrition in preventing alimentary-dependent and infectious diseases is considered. The nutritional and biological value of quinoa pseudo-grain culture has been studied. A recipe and technology for enriching wheat bread with functional and immunomodulating ingredients of quinoa has been developed. The content of functional ingredients in fortified bread has been determined. From laboratory animal testing, it was found that wheat bread enriched with functional ing

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25

Hotea, Ionela, Monica Dragomirescu, Olimpia Colibar, Emil Tirziu, Viorel Herman, Adina Berbecea, and Isidora Radulov. "The Influence of Climate Conditions and Meteorological Factors on the Nutritional Value of Wheat (Triticum Aestivum L.) Used for Human and Animals Nutrition, in Romania." IOP Conference Series: Earth and Environmental Science 906, no. 1 (November 1, 2021): 012019. http://dx.doi.org/10.1088/1755-1315/906/1/012019.

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Abstract Wheat (Triticum aestivum L.) is the basic cereal in human and animal nutrition. Every month, wheat is harvested somewhere in the world. In Romania, a country with a temperate-continental climate, the wheat is harvested between June and July, while the sowing is carried out between September and October. Climatic and meteorological factors during these periods can influence the nutritional quality of wheat. The aim of this study was to analyse the influence of annual average temperature and the amount of precipitate on the chemical composition and on the value of metabolizable energy o

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26

Hussain, Azhar, Maqshoof Ahmad, Muhammad Nafees, Zafar Iqbal, Muhammad Luqman, Moazzam Jamil, Ambreen Maqsood, et al. "Plant-growth-promoting Bacillus and Paenibacillus species improve the nutritional status of Triticum aestivum L." PLOS ONE 15, no. 12 (December 1, 2020): e0241130. http://dx.doi.org/10.1371/journal.pone.0241130.

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Wheat is one of the best-domesticated cereal crops and one of the vital sources of nutrition for humans. An investigation was undertaken to reveal the potential of novel bio-inoculants enriching micronutrients in shoot and grains of wheat crop to eliminate the hazards of malnutrition. Sole as well as consortia inoculation of bio-inoculants significantly enhanced mineral nutrients including zinc (Zn) and iron (Fe) concentrations in shoot and grains of wheat. Various treatments of bio-inoculants increase Zn and Fe content up to 1–15% and 3–13%, respectively. Sole inoculation of Bacillus aryabhat

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27

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

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

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28

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

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

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29

Shaikhutdinov, Farit, Marat Amirov, Igor Serzhanov, Razil Garaev, and Ahmet Akköprü. "Productivity and grain quality of various types of spring wheat depending on seeding rates and nutrition background on gray forest soil of the Pre-Kama Region of the Republic of Tatarstan." BIO Web of Conferences 27 (2020): 00076. http://dx.doi.org/10.1051/bioconf/20202700076.

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The results of two–year (2018–2019) studies on the effect of various seeding rates and nutritional backgrounds on the yield and grain quality of two types of spring wheat – soft wheat and emmer wheat (spelt) – are considered. The agrochemical characteristic of the gray forest soil of the experimental plot is as follows: the humus content in the layer of 0–20 cm was 2.9–3.4 % (Tyurin method), mobile phosphorus amount was 176–241 mg, exchange potassium amount was 77–109 mg/kg of soil (Kirsanov method). The degree of saturation with bases was 85.2–87.7 %, the pH of the salt extract was 5.6–5.8. A

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30

Marcos, Vincius Mansano Sarto, do Carmo Lana Maria, Rampim Leandro, Srgio Rosset Jean, Rocha Wobeto Jaqueline, Ecco Martios, Bassegio Doglas, and Ferreira da Costa Poliana. "Effect of silicate on nutrition and yield of wheat." African Journal of Agricultural Research 9, no. 11 (March 14, 2014): 956–62. http://dx.doi.org/10.5897/ajar2013.7617.

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31

Imtiaz, M., B. J. Alloway, K. H. Shah, S. H. Siddiqui, M. Y. Memon, M. Aslam, and P. Khan. "Zinc Nutrition of Wheat: I: Growth and Zinc Uptake." Asian Journal of Plant Sciences 2, no. 2 (January 1, 2003): 152–55. http://dx.doi.org/10.3923/ajps.2003.152.155.

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32

Rashid, A., Z. I. Awan, J. Ryan, E. Rafique, and H. Ibrikci. "Strategies for Phosphorus Nutrition of Dryland Wheat in Pakistan." Communications in Soil Science and Plant Analysis 41, no. 21 (October 29, 2010): 2555–67. http://dx.doi.org/10.1080/00103624.2010.514374.

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33

Wilkinson, R. E. "Influence of potassium nutrition on norflurazon activity in wheat." Journal of Plant Nutrition 14, no. 1 (January 1991): 109–18. http://dx.doi.org/10.1080/01904169109364186.

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Rodriguez, D., J. Goudriaan, M. Oyarzabal, and M. C. Pomar. "Phosphorus nutrition and water stress tolerance in wheat plants." Journal of Plant Nutrition 19, no. 1 (January 1996): 29–39. http://dx.doi.org/10.1080/01904169609365104.

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Salvagiotti, Fernando, and Daniel J. Miralles. "Wheat development as affected by nitrogen and sulfur nutrition." Australian Journal of Agricultural Research 58, no. 1 (2007): 39. http://dx.doi.org/10.1071/ar06090.

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Sulfur (S) is one of the essential nutrients for crop growth, which is linked to nitrogen (N) in many physiological functions. The rate of leaf emergence (RLE) and final leaf number (FLN) determine the duration of the emergence (Em)–anthesis (Ant) period in wheat. Although some studies showed effects of N and phosphorus on RLE and the length of the Em–Ant period, no reports studied the effect of N and S interaction on the phasic development and the coordination of RLE with tillering appearance. A bread-wheat genotype was grown with 4 N and 2 S fertiliser rates during 2000 and 2001 in field plo

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Chikishev, D. V., N. V. Abramov, N. S. Larina, and S. V. Sherstobitov. "Chemical composition of spring wheat at different levels of mineral nutrition." Proceedings of Universities. Applied Chemistry and Biotechnology 10, no. 3 (October 8, 2020): 496–505. http://dx.doi.org/10.21285/2227-2925-2020-10-3-496-505.

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Spring wheat is widely used as a raw material for the production of human food and animal feed. This study was aimed at investigating the response of spring wheat to different levels of mineral nutrition. The article presents the results of applying mineral fertilisers when growing spring wheat of the Novosibirsk 31 variety in the Tyumen region. The following parameters were determined: wheat grain yield, grain nutritional quality (protein content, raw gluten, gluten quality, grain hardness, grain-unit value), and amino acid and elemental (N, P, K, S, Na, Mg, Ca, Cl) composition. The efficienc

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37

Păucean, Adriana, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan, Larisa Rebeca Șerban, Anamaria Pop, and Sevastița Muste. "Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review." International Journal of Molecular Sciences 22, no. 16 (August 19, 2021): 8945. http://dx.doi.org/10.3390/ijms22168945.

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Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomic

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38

Sanzharovskaya, Nadezhda, Natalia Sokol, Olga Khrapko, and Kyamran Mamedov. "Improvement of the technology of bakery products using the wholemeal spelt flour." BIO Web of Conferences 37 (2021): 00069. http://dx.doi.org/10.1051/bioconf/20213700069.

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Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases t

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Ngwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (August 15, 2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.

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Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected

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40

Kudriawytzka, A. M., and K. S. Karabach. "Effect of fertilizers on the content of mineral nutrition elements in winter and spring wheat plant." Plant and Soil Science 11, no. 4 (2020): 68–77. http://dx.doi.org/10.31548/agr2020.04.068.

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The influence of systematic application of mineral fertilizers, on the background (BG) of the after-effect of 30 t on ha of manure, on the content of nutrients in spring wheat plants of “Myronivska Yara” regional variety and winter wheat plants of “Myronivska 61” variety, and on nutrients removal by plants, during cultivation on Meadow-Chernozemic Carbonate Soil, was studied. The results indicate a close relationship between external conditions and internal metabolic processes in winter and spring wheat plants. Thus, a balanced ratio of nitrogen, phosphorus and potassium provides a more intens

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Zhao, Yansheng, Jiayan Zhang, Yixing Wei, Lianzhong Ai, Dong Ying, and Xiang Xiao. "Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1." Journal of Food Quality 2020 (April 7, 2020): 1–8. http://dx.doi.org/10.1155/2020/9348951.

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Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analys

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Roye, Chiara, Muriel Henrion, Hélène Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King, and Christophe M. Courtin. "Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran." Foods 9, no. 6 (June 4, 2020): 738. http://dx.doi.org/10.3390/foods9060738.

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The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion

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Schiffer, A., F. Tran, L. K. Sievers, J. Kümpers, H. Hinrichsen, B. Seegers, A. Bergfeld, M. Lessing, S. Schreiber, and P. Bacher. "P052 Comparing T cell responses to food antigens in Inflammatory Bowel Disease patients and healthy donors." Journal of Crohn's and Colitis 16, Supplement_1 (January 1, 2022): i164. http://dx.doi.org/10.1093/ecco-jcc/jjab232.181.

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Abstract Background The role of nutrition in Inflammatory Bowel Disease (IBD) remains unclear. Studies about the effects of nutritional components on intestinal inflammation and the gut microbiome, as well as the concept of exclusive enteral nutrition in paediatric Crohn’s Disease (CD) are suggestive of an impact of nutrition on the pathophysiology. However, there is currently a lack of knowledge on how food components may affect IBD. Here, we investigated the T helper (Th) cell response against nutritional antigens in healthy controls and IBD patients. Methods We used a highly sensitive and s

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PENCE, JAMES W. "NEW WHEAT FOODS." Nutrition Reviews 26, no. 10 (April 27, 2009): 291–94. http://dx.doi.org/10.1111/j.1753-4887.1968.tb00823.x.

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Roberts, Howell. "WHEAT DIETARY FIBRE." Nutrition & Food Science 91, no. 4 (April 1991): 10–12. http://dx.doi.org/10.1108/eum0000000000937.

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

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

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Turebayeva, Sagadat, Aigul Zhapparova, Akbota Yerkin, Khaiyrnisa Aisakulova, Gainiya Yesseyeva, Anuarbek Bissembayev, and Elmira Saljnikov. "Productivity of Rainfed Winter Wheat with Direct Sowing and Economic Efficiency of Diversified Fertilization in Arid Region of South Kazakhstan." Agronomy 12, no. 1 (January 2, 2022): 111. http://dx.doi.org/10.3390/agronomy12010111.

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Reduced soil tillage is a powerful means to mitigate soil degradation. However, in arid climates, no-till rainfed technologies often result in yield drop due to lack of soil moisture and mineral nutrition. Rainfed production of winter wheat using direct sowing and diversified fertilization in South Kazakhstan was studied in 2019–2020. Eight field-scale treatments using nitrogen and phosphorus fertilizers were studied for biometric parameters of winter wheat. An economic profitability of the amendments used was assessed. The soil managed to accumulate productive moisture to support plants’ need

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Kim, Hack-Youn, and Gye-Woong Kim. "Development of Chicken Nuggets Added with Wheat Fiber." Journal of the Korean Society of Food Science and Nutrition 45, no. 5 (May 31, 2016): 731–35. http://dx.doi.org/10.3746/jkfn.2016.45.5.731.

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Marković, Goran, Milomirka Madić, Nikola Bokan, and Miroslav Ćirković. "Alternative Cereals in Carp (Cyprinus carpio L.) Nutrition." Contemporary Agriculture 65, no. 1-2 (August 1, 2016): 23–27. http://dx.doi.org/10.1515/contagri-2016-0004.

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Summary Due to their high carbohydrate content, cereals are the main source of energy in human, livestock and fish diets, with wheat and maize being the most commonly used crops. Although these two crops, along with rice, satisfy about 50% of human energy requirements, it is necessary to introduce other crops, which are of minor commercial importance. This necessity has been intensified by the growing needs of aquaculture, particularly with respect to carbohydrate requirements. Cereal grains account for an average of 35-45% of the feed ration for common carp (Cyprinus carpio). Experiments have

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Alzuwaid, Nabeel T., Denise Pleming, Christopher M. Fellows, and Mike Sissons. "Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties." Food Chemistry 334 (January 2021): 127497. http://dx.doi.org/10.1016/j.foodchem.2020.127497.

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