187,313 research outputs found
Minor components of the barley grain: minerals, lipids, terpenoids, phenolics and vitamins
No full textICC Handbook of 21st Century Cereal Science and Technology 1st Edition
No full textICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments.
This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods
Chapter 5: Dietary fiber in cereal grains
No full textDietary fiber (DF) is essential for human health and, with the exception of a small contribution from fungi, is derived solely from plant-based foods. Cereal grains are major sources of fiber in the human diet contributing, for example, 40%_50% of the total daily intake of fiber in European populations. Assuming an average total fiber content of 7% in whole grains they are capable of providing the levels of fiber intake recommended by health authorities, which range from about 25_30 g/day. However, most cereals are processed to give refined products. Dry-milling procedures are designed to selectively remove the husks, pericarp and aleurone to produce fractions corresponding to only the starchy endosperm (such as white wheat flour, decorticated sorghum, white rice and corn flour and grits). These fractions have low fiber contents and current concerns about increases in diet-related diseases are resulting in the strong promotion and increased consumption of whole grains
Our daily bread
No full textPeter Shewry of Rothamsted Research and University of Reading and Alison Lovegrove and Till Pellny of Rothamsted Research investigate approaches to improving the contribution of bread and other wheat products to diet and health
Chromosomal location of seed storage protein genes in the genome of Dasypyrum villosum (L.) Candargy
No full text- …
