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- Author:
- Gutierrez-Gonzalez, Juan J.; Wise, Mitchell L.; Garvin, David F.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 79
- ISSN:
- 0733-5210
- Subject:
- Avena sativa; embryo (plant); endosperm; oats; seed development; seeds; tocopherols; tocotrienols
- Abstract:
- ... Oats are a good source of many vitamins and minerals, including compounds that collectively constitute vitamin E, the tocols. Tocols are comprised of two subgroups, tocopherols and tocotrienols. Due to their potent antioxidant properties, attention has been given to the health benefits of tocols in oats. However, little is known about developmental aspects of their accumulation. Moreover, aside fr ...
- Handle:
- 10113/57565
- DOI:
- 10.1016/j.jcs.2012.10.001
-
https://dx.doi.org/10.1016/j.jcs.2012.10.001
- Author:
- Tereshchenko, O.Y.; Arbuzova, V.S.; Khlestkina, E.K.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 10-13
- ISSN:
- 0733-5210
- Subject:
- Triticum aestivum; alleles; anthocyanins; biosynthesis; color; culms; leaves; pericarp; pigmentation; structural genes; transcription (genetics); wheat
- Abstract:
- ... In wheat, dominant alleles of the Pc, Plb, Pls, and Pp genes determine purple (red) colour of culm, leaf blades, leaf sheaths, and grain pericarp, respectively. These genes have been mapped in the wheat genome. However, their structural and functional organization remained unknown. We used near-isogenic lines differing by allelic state of the Pc, Plb, Pls, and Pp genes and compared transcriptional ...
- DOI:
- 10.1016/j.jcs.2012.09.010
-
https://dx.doi.org/10.1016/j.jcs.2012.09.010
- Author:
- Kumar, Ajay; Elias, Elias M.; Ghavami, Farhad; Xu, Xin; Jain, Shalu; Manthey, Frank A.; Mergoum, Mohamed; Alamri, Mohammed S.; Kianian, Penny M.A.; Kianian, Shahryar F.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 21-29
- ISSN:
- 0733-5210
- Subject:
- Triticum turgidum; chromosome mapping; cultivars; doubled haploids; durum wheat; gluten; introgression; loci; microsatellite repeats; molecular cloning; polymerase chain reaction; product quality; quantitative trait loci; semolina; North Dakota
- Abstract:
- ... Gluten strength is an important characteristic, determining the end product quality of durum wheat semolina. To identify the genetic basis of gluten strength in North Dakota durum cultivars, a doubled haploid population was developed from the cross of a weak gluten cultivar ‘Rugby’ and a strong gluten cultivar ‘Maier’. A framework linkage map consisting of 228 markers was constructed and used with ...
- DOI:
- 10.1016/j.jcs.2012.09.006
-
https://dx.doi.org/10.1016/j.jcs.2012.09.006
- Author:
- Kim, Jae Kwang; Park, Soo-Yun; Lim, Sun-Hyung; Yeo, Yunsoo; Cho, Hyun Suk; Ha, Sun-Hwa
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 14-20
- ISSN:
- 0733-5210
- Subject:
- Oryza sativa; biochemical pathways; cluster analysis; cultivars; food quality; gas chromatography; least squares; mass spectrometry; metabolomics; models; phenolic acids; principal component analysis; rice; secondary metabolites; seeds
- Abstract:
- ... Gas-chromatography coupled with time-of-flight mass spectrometry (GC-TOFMS) was used to analyze the relationships between primary metabolites and phenolic acids in rice (Oryza sativa L.), including six black cultivars and one white cultivar. A total of 52 metabolites were identified, including 45 primary metabolites and seven phenolic acids from rice seeds. The metabolite profiles were subjected t ...
- DOI:
- 10.1016/j.jcs.2012.09.012
-
https://dx.doi.org/10.1016/j.jcs.2012.09.012
- Author:
- Wang, Lan; Yao, Yang; He, Zhonghu; Wang, Desen; Liu, Aihua; Zhang, Yong
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 67-72
- ISSN:
- 0733-5210
- Subject:
- bran; cell walls; cultivars; food processing; high performance liquid chromatography; milling; phenolic acids; wheat; wheat flour
- Abstract:
- ... High-performance liquid chromatography (HPLC) was used to determine the distribution of phenolic acids in wheat flours produced from five milling extraction rates ranging from 60% to 100% in four cultivars sown in two locations in the 2008–2009 season. Considerable variation was observed in free and bound phenolic acids, and their components in flours with different extraction rates. Most phenolic ...
- DOI:
- 10.1016/j.jcs.2012.09.013
-
https://dx.doi.org/10.1016/j.jcs.2012.09.013
- Author:
- Wilkinson, Mark D.; Castells-Brooke, Nathalie; Shewry, Peter R.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 1-9
- ISSN:
- 0733-5210
- Subject:
- Agropyron mongolicum; Oryza sativa; Secale cereale; Sorghum bicolor; amino acids; arabinogalactans; genes; grasses; hardness; phylogeny; texture; wheat
- Abstract:
- ... The Gsp-1 genes of wheat encode two components, the “grain softness protein” (whose role in determining texture has not been substantiated) and a 15 residue arabinogalactan peptide (AGP) sequence which is O-glycosylated and is also of unknown function. We have determined genomic Gsp-1 sequences from 29 species within the Triticeae tribe and an additional 12 species from the major subfamilies of th ...
- DOI:
- 10.1016/j.jcs.2012.09.005
-
https://dx.doi.org/10.1016/j.jcs.2012.09.005
- Author:
- Ali, Tahira Mohsin; Hasnain, Abid
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 107-114
- ISSN:
- 0733-5210
- Subject:
- Sorghum bicolor; cold; cold storage; emulsifiers; firmness; foods; gelatinization; gels; glycerol; oxidation; pasting properties; sodium; starch; temperature; viscosity
- Abstract:
- ... The effect of addition of three commonly used emulsifiers namely GMS (glycerol monostearate), SSL (sodium stearoyl lactylate) and DATEM (diacetyl tartaric acid esters of monoglycerides) on complexation, thermal, pasting and textural properties of OWSS (oxidized white sorghum starch) was studied. The study is of interest as both oxidized starches and emulsifiers are present as co-ingredients in dif ...
- DOI:
- 10.1016/j.jcs.2012.10.005
-
https://dx.doi.org/10.1016/j.jcs.2012.10.005
- Author:
- Jin, Hui; Zhang, Yan; Li, Genying; Mu, Peiyuan; Fan, Zheru; Xia, Xianchun; He, Zhonghu
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 146-152
- ISSN:
- 0733-5210
- Subject:
- alleles; breads; genetic improvement; glutenins; loci; milling; noodles; viscoelasticity; wheat
- Abstract:
- ... High-molecular-weight glutenin (HMW-GS) and low-molecular-weight glutenin (LMW-GS) subunits play an important role in determining wheat quality. To clarify the contribution of each subunit/allele to processing quality, 25 near-isogenic lines with different HMW-GS and LMW-GS compositions grown at two locations during the 2010 cropping season were used to investigate the effects of allelic variation ...
- DOI:
- 10.1016/j.jcs.2012.10.011
-
https://dx.doi.org/10.1016/j.jcs.2012.10.011
- Author:
- Miles, C.W.; Van Biljon, A.; Otto, W.M.; Labuschagne, M.T.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 56-60
- ISSN:
- 0733-5210
- Subject:
- breeding; color; computer software; cultivars; falling number; flour; industry; milling; seeds; wheat; South Africa
- Abstract:
- ... Breeders in South Africa are faced with the problem that quality testing is only done in advanced phases of the bread wheat breeding programme when enough seed is available. This means that lines not meeting quality requirements of the South African industry for cultivar release are only discarded during the advanced breeding phases. The aim of this study was to determine relationships between gra ...
- DOI:
- 10.1016/j.jcs.2012.09.011
-
https://dx.doi.org/10.1016/j.jcs.2012.09.011
- Author:
- Chen, Guo; Öhgren, Camilla; Langton, Maud; Lustrup, Kaare F.; Nydén, Magnus; Swenson, Jan
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 120-124
- ISSN:
- 0733-5210
- Subject:
- breads; calorimetry; crystals; frozen storage; ice; long term effects; wheat
- Abstract:
- ... Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at −18 °C for a long term of ∼4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the ...
- DOI:
- 10.1016/j.jcs.2012.10.009
-
https://dx.doi.org/10.1016/j.jcs.2012.10.009
- Author:
- Hamada, Shigeki; Suzuki, Keitaro; Aoki, Noriaki; Suzuki, Yasuhiro
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 91-97
- ISSN:
- 0733-5210
- Subject:
- Aspergillus oryzae; baking; batters; breads; celiac disease; enzyme activity; fermentation; gluten; gluten-free foods; loaves; people; proteinases; rheology; rice; rice flour; storage proteins; thickeners; viscosity
- Abstract:
- ... From a nutritional perspective, rice flour is one of the most valuable flours and it is suitable for preparing food for people suffering from wheat allergy. However, bread made from rice flour is very difficult to bake because it lacks gluten. We found that pre-fermenting of rice flour using Aspergillus oryzae facilitated a better formulation of gluten-free rice bread. Bread swelling was remarkabl ...
- DOI:
- 10.1016/j.jcs.2012.10.008
-
https://dx.doi.org/10.1016/j.jcs.2012.10.008
- Author:
- Rosicka-Kaczmarek, J.; Kwaśniewska-Karolak, I.; Nebesny, E.; Miśkiewicz, K.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 98-106
- ISSN:
- 0733-5210
- Subject:
- alpha-amylase; amylose; color; crop production; cultivars; filtration; glucose; hydrolysates; lipid content; lipids; liquefaction; physicochemical properties; syrups; wheat
- Abstract:
- ... The effect of chemical composition of starch samples derived from selected wheat cultivars harvested in different years (lipid content, amylose–lipid complex (AML) content, amylose concentration and the degree of starch damage) on physicochemical properties of glucose syrups produced from these starches was determined. It was found that glucose syrups obtained from the same wheat cultivar but harv ...
- DOI:
- 10.1016/j.jcs.2012.10.003
-
https://dx.doi.org/10.1016/j.jcs.2012.10.003
- Author:
- Nantiyakul, Nantaprapa; Furse, Samuel; Fisk, Ian D.; Tucker, Gregory; Gray, David A.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 141-145
- ISSN:
- 0733-5210
- Subject:
- Oryza sativa; bran; chemical analysis; food processing; grain crops; lipid bodies; manufacturing; microscopy; milling; pH; particle size; rice; turbidity
- Abstract:
- ... In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect of the steps of the process on the OBs, and describe an isolation process that is scalable to an industrial level. The physical techniques [microscopy ...
- DOI:
- 10.1016/j.jcs.2012.11.002
-
https://dx.doi.org/10.1016/j.jcs.2012.11.002
- Author:
- Eckardt, J.; Öhgren, C.; Alp, A.; Ekman, S.; Åström, A.; Chen, G.; Swenson, J.; Johansson, D.; Langton, M.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 125-133
- ISSN:
- 0733-5210
- Subject:
- bread dough; breads; differential scanning calorimetry; firmness; frozen storage; gluten; ice; light microscopy; microstructure; retrogradation; sensory evaluation; sensory properties; shelf life; starch; storage temperature; storage time; texture; wheat
- Abstract:
- ... The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough.Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of −19, −16 and −8 °C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructur ...
- DOI:
- 10.1016/j.jcs.2012.10.007
-
https://dx.doi.org/10.1016/j.jcs.2012.10.007
- Author:
- Bwanganga Tawaba, Jean-Claude; Béra, François; Thonart, Philippe
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 115-119
- ISSN:
- 0733-5210
- Subject:
- Bacillus subtilis; beta-amylase; biological control; germination; linear models; malting; soaking; sodium hydroxide; temperature
- Abstract:
- ... Steeping in dilute alkaline (0.2% NaOH) followed by resteeping in biocontrol (starters of Bacillus subtilis S499) has been used during red sorghum malting. The effect of steeping and germination conditions has been described using 2 functions: a Weibull 4-parameter model combined with a General Linear Model with Logarithm Link with significant goodness. Steeping conditions (combined use of NaOH an ...
- DOI:
- 10.1016/j.jcs.2012.10.004
-
https://dx.doi.org/10.1016/j.jcs.2012.10.004
- Author:
- Horigane, Akemi Katsumi; Suzuki, Keitaro; Yoshida, Mitsuru
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 47-55
- ISSN:
- 0733-5210
- Subject:
- absorption; amylose; correlation; hardness; hybrids; image analysis; magnetic resonance imaging; new variety; nuclear magnetic resonance spectroscopy; physicochemical properties; rice; soaking; starch granules; water content; Japan
- Abstract:
- ... Moisture distribution in individual polished rice grains was observed during soaking by magnetic resonance (MR) imaging, and a nuclear magnetic resonance (NMR) signal intensity profile (SI-profile) was generated from the MR image. The water penetration pattern during soaking roughly showed dissimilar trends between different varieties of japonica and japonica-indica hybrid rice. NMR signal intensi ...
- DOI:
- 10.1016/j.jcs.2012.09.009
-
https://dx.doi.org/10.1016/j.jcs.2012.09.009
- Author:
- Zhang, Xiaxiang; Cai, Jian; Wollenweber, Bernd; Liu, Fulai; Dai, Tingbo; Cao, Weixing; Jiang, Dong
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 134-140
- ISSN:
- 0733-5210
- Subject:
- dough; drought; flowering; glutenins; grain yield; heat; heat stress; inflorescences; molecular weight; seeds; spring wheat; temperature; water stress
- Abstract:
- ... Spring wheat plants were subjected to water deficit and/or high temperature episodes at spikelet initiation, anthesis or both stages. The stresses modified the early dough stage and maturity, shortened the kernel desiccation period and caused grain yield loss. Plants subjected to stress at the early growth stages had higher grain yields than the non-early-stressed plants when stress reoccurred at ...
- DOI:
- 10.1016/j.jcs.2012.10.010
-
https://dx.doi.org/10.1016/j.jcs.2012.10.010
- Author:
- Geng, Hongwei; Beecher, Brian S.; Pumphrey, Michael; He, Zhonghu; Morris, Craig F.
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 61
- ISSN:
- 0733-5210
- Subject:
- Triticum aestivum; gene segregation; genes; germplasm; haplotypes; hardness; loci; seeds; spring wheat; texture
- Abstract:
- ... Genetic and kernel texture relationships between Puroindoline b-2 variants 2 and 3 have not been fully established in wheat (Triticum aestivum L.). Here, 480 F2 plants, derived from three hard spring wheat populations were used to test the segregation of Puroindoline b-2 (Pinb-2) variants 2 and 3. Chi-square analysis indicated that Pinb-2 variants 2 and 3 in all three F2 populations segregated as ...
- Handle:
- 10113/57814
- DOI:
- 10.1016/j.jcs.2012.09.015
-
https://dx.doi.org/10.1016/j.jcs.2012.09.015
- Author:
- Mihhalevski, Anna; Nisamedtinov, Ildar; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, Toomas
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 30-38
- ISSN:
- 0733-5210
- Subject:
- baking; dietary fiber; fermentation; isotope dilution technique; malt; microbial activity; niacin; nicotinamide; pantothenic acid; pyridoxal; pyridoxine; raw materials; riboflavin; rye; rye flour; sourdough; sourdough bread; stable isotopes; thiamin; yeasts
- Abstract:
- ... The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope d ...
- DOI:
- 10.1016/j.jcs.2012.09.007
-
https://dx.doi.org/10.1016/j.jcs.2012.09.007
- Author:
- Schnitzenbaumer, Birgit; Arendt, Elke K.; Titze, Jean
- Source:
- Journal of cereal science 2013 v.57 no.1 pp. 39-46
- ISSN:
- 0733-5210
- Subject:
- mashing; mash; oats; liquefaction; starch; methodology; gelatinization; quality control
- Abstract:
- ... The determination of mash consistency proved to be difficult but is of great importance particularly with regard to process and quality control. Therefore, the aim of this study was to develop a new rheological method for precisely determining changes in mash consistency occurring during the mashing process. For that purpose, five mashes with various levels of unmalted oats (0–40%) have been analy ...
- DOI:
- 10.1016/j.jcs.2012.09.008
-
https://dx.doi.org/10.1016/j.jcs.2012.09.008