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1. Loads on grain silo insert discs, cones, and cylinders: Experiment and DEM analysis

Author:
Kobyłka, R.; Molenda, M.; Horabik, J.
Source:
Powder technology 2019 v.343 pp. 521-532
ISSN:
0032-5910
Subject:
wheat,   etc   ; laboratory experimentation; mathematical models; powders; silos;     Show all 5 Subjects
Abstract:
... Design codes do not suggest recommendations for the calculations of insert loads and silo wall loads with inserts. Numerical simulations appear to be a promising means to fill this gap. The vertical loads on inserts immersed in wheat contained in a model silo were measured in static and discharge conditions. A flat floor, smooth wall test silo, 1.5 m in height and 0.4 m in diameter, was used. Inse ...
DOI:
10.1016/j.powtec.2018.11.032

2. Correction to: Yield gap analysis extended to marketable grain reveals the profitability of organic lentil-spring wheat intercrops

Author:
Viguier, Loïc; Bedoussac, Laurent; Journet, Etienne-Pascal; Justes, Eric
Source:
Agronomy for sustainable development 2018 v.38 no.5 pp. 46
ISSN:
1774-0746
Subject:
wheat,   etc   ; intercropping; profitability;     Show all 3 Subjects
Abstract:
... Due to an unfortunate turn of events, the names of the authors appeared incorrectly in the original publication as given names and family names have been reversed. The correct representation of the authors’ names is listed above and below and should be treated as definitive. ...
DOI:
10.1007/s13593-018-0531-5

3. Using reanalysis in crop monitoring and forecasting systems

Author:
Toreti, A.; Maiorano, A.; De Sanctis, G.; Webber, H.; Ruane, A.C.; Fumagalli, D.; Ceglar, A.; Niemeyer, S.; Zampieri, M.
Source:
Agricultural systems 2019 v.168 pp. 144-153
ISSN:
0308-521X
Subject:
wheat,   etc   ; corn; crops; information sources; meteorological data; monitoring; Europe;     Show all 7 Subjects
Abstract:
... Weather observations are essential for crop monitoring and forecasting but they are not always available and in some cases they have limited spatial representativeness. Thus, reanalyses represent an alternative source of information to be explored. In this study, we assess the feasibility of reanalysis-based crop monitoring and forecasting by using the system developed and maintained by the Europe ...
DOI:
10.1016/j.agsy.2018.07.001

4. Properties comparison between free and immobilized wheat esterase using glass fiber film

Author:
Ye, Lin; Liu, Xiang; Shen, Guang-Hui; Li, Shan-Shan; Luo, Qing-Ying; Wu, He-Jun; Chen, An-Jun; Liu, Xing-Yan; Li, Mei-Liang; Pu, Biao; Qin, Wen; Zhang, Zhi-Qing
Source:
International journal of biological macromolecules 2019 v.125 pp. 87-91
ISSN:
0141-8130
Subject:
wheat; wheat bran,   etc   ; catalytic activity; esterases; glass fibers; immobilized enzymes; industrial applications; pH; phosphates; storage time; temperature; thermal stability;     Show all 12 Subjects
Abstract:
... In this paper, the catalytic performance of non-purified esterase from wheat bran immobilized on glass fibre membrane carrier is established, the immobilization conditions observed were enzyme 1 mL, phosphate buffer 3 mL (pH 7.0), immobilization time 1 h, immobilization temperature 29 °C. After carrier functionalization some characteristics of immobilized enzyme were studied, the results showed th ...
DOI:
10.1016/j.ijbiomac.2018.12.055

5. Red–Green–Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran

Author:
Aït‐Aissa, Amara; Zaddem, Meriem; Aïder, Mohammed
Source:
International journal of food science & technology 2018 v.53 no.1 pp. 254-261
ISSN:
0950-5423
Subject:
wheat bran; wheat flour,   etc   ; color; image analysis; ingredients; mixing;     Show all 6 Subjects
Abstract:
... In this work, we applied a nonintrusive measurement method based on the Red–Green–Blue (RGB) image analysis system to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran. This method intended to quantify the presence of one or several colours in the surface of mixed ingredients. The mixing of flour particles with bleached and unbleached wheat bran was st ...
DOI:
10.1111/ijfs.13581

6. Correction to: Genetic analysis of multi-environmental spring wheat trials identifies genomic regions for locus-specific trade-offs for grain weight and grain number

Author:
Sukumaran, Sivakumar; Lopes, Marta; Dreisigacker, Susanne; Reynolds, Matthew
Source:
Theoretical and applied genetics 2018 v.131 no.4 pp. 999
ISSN:
0040-5752
Subject:
spring wheat,   etc   ; genetic analysis; genomics;     Show all 3 Subjects
Abstract:
... Unfortunately, the Fig. 1 of this original article was incorrectly published. The corrected Fig. 1 is given below. ...
DOI:
10.1007/s00122-018-3066-x

7. Effects of condensed vs hydrolysable tannins on gluten film strength and stability

Author:
Girard, Audrey L.; Teferra, Tadesse; Awika, Joseph M.
Source:
Food hydrocolloids 2019 v.89 pp. 36-43
ISSN:
0268-005X
Subject:
wheat flour; wheat gluten,   etc   ; amino acids; batters; catechin; crosslinking; foams; gliadin; glutenins; hydrocolloids; hydrolysis; hydrophobic bonding; hydrophobicity; pH; proanthocyanidins; proteinases; solubility; starch; tannins; tensile strength; viscosity;     Show all 21 Subjects
Abstract:
... Depending on their structure, tannins are known to strongly complex proteins and alter their functionality. This study aimed to determine effect of polymeric condensed tannins from sorghum (proanthocyanidins, PA), versus tannic acid (hydrolysable tannins) on rheological properties and stability of wheat gluten films and foams; monomeric catechin was used for comparison. Gluten films were solution- ...
DOI:
10.1016/j.foodhyd.2018.10.018

8. Nitrogen topdressing timing modifies the gluten quality and grain hardness related protein levels as revealed by iTRAQ

Author:
Zhong, Yingxin; Wang, Weiling; Huang, Xin; Liu, Mingming; Hebelstrup, Kim Henrik; Yang, Donglei; Cai, Jian; Wang, Xiao; Zhou, Qin; Cao, Weixing; Dai, Tingbo; Jiang, Dong
Source:
Food chemistry 2019 v.277 pp. 135-144
ISSN:
0308-8146
Subject:
wheat; wheat flour,   etc   ; application timing; fertilizer application; gluten; glutenins; grain quality; hardness; leaves; nitrogen; nitrogen fertilizers; processing quality; protein content; protein synthesis; proteome;     Show all 15 Subjects
Abstract:
... Nitrogen fertilization regimes significantly affect both grain quality and yield. Wheat plants were subjected to different application timing of topdressed nitrogen at the emergence of the top fifth (TL5), top third (TL3) and top first leaf (TL1), respectively. The iTRAQ (isobaric tag for relative and absolute quantitation) technology was adopted to obtain the complete proteome of wheat flour and ...
DOI:
10.1016/j.foodchem.2018.10.071

9. Carbonization and ball milling on the enhancement of Pb(II) adsorption by wheat straw: Competitive effects of ion exchange and precipitation

Author:
Cao, Yaoyao; Xiao, Weihua; Shen, Guanghui; Ji, Guanya; Zhang, Yang; Gao, Chongfeng; Han, Lujia
Source:
Bioresource technology 2019 v.273 pp. 70-76
ISSN:
0960-8524
Subject:
wheat; wheat straw,   etc   ; Fourier transform infrared spectroscopy; X-ray diffraction; adsorbents; adsorption; biomass; carbonization; energy-dispersive X-ray analysis; heavy metals; ion exchange; ion exchange capacity; lead; milling;     Show all 14 Subjects
Abstract:
... Straw biomass is a promising adsorbent for the removal of heavy metals. To improve its Pb(II) adsorption capacity and elucidate competition of adsorption mechanisms (e.g., ion exchange and precipitation), the Pb(II) adsorption mechanisms for wheat straw (WS-CK), wheat straw-biochar (WS-BC), and ball-milled wheat straw-biochar (WS-BC + BM) samples were investigated in detail by EDX, XRD, and FTIR. ...
DOI:
10.1016/j.biortech.2018.10.065

10. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development

Author:
Jekle, Mario; Necula, Andreea; Jekle, Margit; Becker, Thomas
Source:
Food research international 2019 v.116 pp. 346-353
ISSN:
0963-9969
Subject:
wheat; wheat flour,   etc   ; confocal laser scanning microscopy; dough; dough development; fermentation; gluten; image analysis; mixing; potassium chloride; sodium chloride; water uptake;     Show all 12 Subjects
Abstract:
... Chloride salts can serve as sodium chloride (NaCl) substitutes in wheat dough for sensory or technological reasons. Therefore, the effect of different substitutes on wheat dough development during mixing (optimum water absorption, dough development time, stability) and fermentation (maximum dough height) with a material-adapted water addition and mixing time were investigated. The substitutes had ...
DOI:
10.1016/j.foodres.2018.08.047

11. Intact starch granules for pickering emulsion: Exploring mechanism of cleaning with washing rice water and floury soup

Author:
Chen, Boyuan; Hu, Zhitao; Li, Haoqi; Li, Zhiyong; Li, Qiong; Chen, Yongming
Source:
Colloids and surfaces 2019 v.561 pp. 155-164
ISSN:
0927-7757
Subject:
wheat; wheat starch,   etc   ; cleaning; colloids; corn oil; detergents; droplets; emulsifiers; emulsifying; emulsions; light microscopy; potato starch; potatoes; pretreatment; rice; rice starch; soups; starch granules; washing;     Show all 19 Subjects
Abstract:
... Since ancient times, Chinese households have known by life experience that washing rice water and wheat floury soup may be used to wash oil dishes, face and hair. However, till today, a detailed scientific explanation is still lacking. Herein, we demonstrated that the native starch granules may play the role of a Pickering emulsifier, enabling them to remove oil. We evaluated the properties of nat ...
DOI:
10.1016/j.colsurfa.2018.10.045

12. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake

Author:
Pycarelle, Sarah C.; Winnen, Kevin L.J.; Bosmans, Geertrui M.; Van Haesendonck, Ingrid; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.
Source:
Food chemistry 2019 v.271 pp. 401-409
ISSN:
0308-8146
Subject:
wheat; wheat flour,   etc   ; Triticum aestivum; baking; eggs; gluten; hexane; leavening agents; lipids; liquid-air interface; mixing; solvents; sponge cakes; starch; sugars;     Show all 15 Subjects
Abstract:
... The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isoprop) were used to impact free flour lipid (FFL) or both FFL and bound flour lipid (BFL) fractions, respectively. Flour from which the FFLs were removed ...
DOI:
10.1016/j.foodchem.2018.07.181

13. The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

Author:
Yuris, Anynda; Hardacre, Allan Keith; Goh, Kelvin Kim Tha; Matia-Merino, Lara
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 202-208
ISSN:
0023-6438
Subject:
wheat; wheat starch,   etc   ; Platostoma palustre; alpha-amylase; alpha-glucosidase; amylose; calcium; electrostatic interactions; enzyme activity; enzyme inhibition; gel strength; gels; in vitro digestibility; storage modulus;     Show all 14 Subjects
Abstract:
... The interaction between Mesona chinensis polysaccharide (MCP) and wheat starch was dependent on the presence of calcium that is naturally present in the extract of Mesona chinensis (MC). Partial removal of the calcium from MCP resulted in a 55% decrease in the final storage modulus (G’) and 20% increase in digestibility of a 100 mg/g wheat starch gel containing 50 mg/g MCP. The weakening of the ge ...
DOI:
10.1016/j.lwt.2018.09.041

14. Advanced nanonetwork-structured carbon materials for high-performance formaldehyde capture

Author:
Zhang, Weicai; Chen, Lidong; Xu, Linhe; Dong, Hanwu; Hu, Hang; Xiao, Yong; Zheng, Mingtao; Liu, Yingliang; Liang, Yeru
Source:
Journal of colloid and interface science 2019 v.537 pp. 562-568
ISSN:
0021-9797
Subject:
wheat,   etc   ; activated carbon; adsorbents; adsorption; air; carbonization; formaldehyde; hulls; nanospheres; pollution; polytetrafluoroethylene; porous media;     Show all 12 Subjects
Abstract:
... Facile design and construction of advanced materials for eliminating the indoor formaldehyde pollution is still a great challenge but very desirable to provide clean air for human life. Herein, we report a high-performance formaldehyde adsorbent, i.e., a new type of nanonetwork-structured carbon (NNSC) with a hollow nanosphere as network unit by developing a facile, efficient and post-treatment-fr ...
DOI:
10.1016/j.jcis.2018.11.047

15. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

Author:
Irani, Mahdi; Razavi, Seyed M.A.; Abdel-Aal, El-Sayed M.; Hucl, Pierre; Patterson, Carol Ann
Source:
International journal of biological macromolecules 2019 v.124 pp. 270-281
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; Phalaris canariensis; adhesion; cohesion; hardness; models; starch; starch gels; temperature; texture; viscoelasticity; viscosity;     Show all 12 Subjects
Abstract:
... In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for CDC Maria, C05041, and wheat starch gels, respectively. The yield stress values at the linear viscoelastic limit (τy) and flow point (τf) of wheat st ...
DOI:
10.1016/j.ijbiomac.2018.11.216

16. Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties

Author:
Katyal, Mehak; Singh, Narpinder; Chopra, Nidhi; Kaur, Amritpal
Source:
International journal of biological macromolecules 2019 v.123 pp. 1143-1149
ISSN:
0141-8130
Subject:
wheat,   etc   ; amylose; crystal structure; gelatinization; granules; hardness; pasting properties; swelling (materials); temperature; thermal properties;     Show all 10 Subjects
Abstract:
... Starches from extraordinarily soft wheat (Ex-SW), medium-hard wheat (MHW) and hard wheat (HW) varieties were evaluated for various properties and their relationship with each other was established. Varieties showed wide variation in grain hardness index (GHI) that varied between 17 and 95. Starches were evaluated for physicochemical properties, granule size distribution, starch morphology, pasting ...
DOI:
10.1016/j.ijbiomac.2018.11.192

17. Hot water extraction and artificial simulated gastrointestinal digestion of wheat germ polysaccharide

Author:
Yun, Liyuan; Li, Dezhi; Yang, Lu; Zhang, Min
Source:
International journal of biological macromolecules 2019 v.123 pp. 174-181
ISSN:
0141-8130
Subject:
wheat germ,   etc   ; digestion; glycosidic linkages; in vitro digestion; intestines; polysaccharides; reducing sugars; temperature;     Show all 8 Subjects
Abstract:
... The conditions of wheat germ polysaccharide extraction were determined using the water extraction method. The gastric and intestinal digestion of wheat germ polysaccharide was analyzed in vitro. According to a single factor experiment and response surface experiment, the optimal extraction conditions of wheat germ polysaccharide were the following: liquid-solid ratio, 5:1 mL/g; extraction temperat ...
DOI:
10.1016/j.ijbiomac.2018.11.111

18. Long term effects of gluten-free diet in non-celiac wheat sensitivity

Author:
Tovoli, Francesco; Granito, Alessandro; Negrini, Giulia; Guidetti, Elena; Faggiano, Chiara; Bolondi, Luigi
Source:
Clinical nutrition 2019 v.38 no.1 pp. 357-363
ISSN:
0261-5614
Subject:
wheat,   etc   ; celiac disease; gluten-free diet; long term effects; patients; quality of life; questionnaires;     Show all 7 Subjects
Abstract:
... Information about the clinical outcome of patients with non-celiac wheat sensitivity (NCWS) treated with gluten-free diet (GFD) derive from studies assessing the symptom response in the first few weeks of treatment. We aimed to evaluate the clinical response to the GFD and the quality of life (QoL) of NCWS patients in the long term.Forty-four NCWS (diagnosed according to the Salerno criteria) part ...
DOI:
10.1016/j.clnu.2017.12.017

19. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation

Author:
Yang, Huirong; Zong, Xuyan; Xu, Yingchao; Zeng, Yingjie; Zhao, Haifeng
Source:
Industrial crops and products 2019 v.128 pp. 282-289
ISSN:
0926-6690
Subject:
wheat protein hydrolysates,   etc   ; biomass; cell membranes; ethanol; ethanol fermentation; ethanol production; stress tolerance; yeasts;     Show all 8 Subjects
Abstract:
... Wheat gluten hydrolysates (WGH) and their fractions (0%, 20% and 40% ethanol fractions) obtained on XAD-16 were used to examine their effects on multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity (VHG) fermentation. Results showed that WGH and their fractions supplementations increased significantly osmotic/ethanol stress tolerance, growth and vitalit ...
DOI:
10.1016/j.indcrop.2018.11.026

20. Colour-encoded lateral flow immunoassay for the simultaneous detection of aflatoxin B1 and type-B fumonisins in a single Test line

Author:
Di Nardo, Fabio; Alladio, Eugenio; Baggiani, Claudio; Cavalera, Simone; Giovannoli, Cristina; Spano, Giulia; Anfossi, Laura
Source:
Talanta 2019 v.192 pp. 288-294
ISSN:
0039-9140
Subject:
wheat,   etc   ; aflatoxin B1; antibodies; antigens; chemical species; color; fumonisins; immunoassays; mobile telephones; nanogold; processed foods;     Show all 11 Subjects
Abstract:
... A multiplex Lateral Flow Immunoassay was developed based on the use of a single Test line and multicolour gold nanoparticles (GNPs) as signal reporters. Red and blue GNPs were linked to antibodies directed towards two different analytes and included in a typical lateral flow immunoassay configuration, in which the Test line was formed by the mixture of two antigens. As a result of the immunoreacti ...
DOI:
10.1016/j.talanta.2018.09.037