Identification of Waxy Wheat by Near-infrared Reflectance Spectroscopy

Identification of Waxy Wheat by Near-infrared Reflectance Spectroscopy

Nrwly tlrvrloprti low amylosr lvhrats (fiitzrum ciu.rtii.um L.) liavr u~i iqur procrssirlg c.harac.trristic.s, and thus allow millers to blend defined levels of amylose in mixes requiring low-amylose flour. The amount of amylose synthesised during grain fill is dependent on the expression of three structural grlirs that rrlcotir isofi~rms of'gi-anulr-l-)ourid starch synthasr (GBSS). L i ~ i r s...

Prediction of Wheat Milling Characteristics by Near-Infrared Reflectance Spectroscopy

BLAŽEK J., JIRSA O., HRUŠKOVÁ M. (2005): Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech J. Food Sci., 23: 145–151. The aim of this study was to explore the use of NIR spectroscopy of laboratory milled flour to predict the milling characteristics of wheat. Quantitative traits of the milling process of wheat were predicted by analyses of NIR spectra o...

Classification of the waxy condition of durum wheat by near infrared reflectance spectroscopy using wavelets and a genetic algorithm

Potential of Near-Infrared Reflectance Spectroscopy (NIRS) to Predict Nutrient Composition of Bromus tomentellus

Determination of forage quality of available species is one of the fundamentalfactors for the management of rangelands. Near-Infrared Reflectance Spectroscopy (NIRS)was used to analysis the Nitrogen (N), Acid Detergent Fiber (ADF), Dry MatterDigestibility (DMD) and Metabolizable Energy (ME) content of three phenological stages(vegetative, flowering and seeding) of Bromus tomentellus samples in ...

Estimating Nitrogen and Acid Detergent Fiber Contents of Grass Species using Near Infrared Reflectance Spectroscopy (NIRS)

Chemical assessments of forage clearly determine the forage quality; however, traditional methods of analysis are somehow time consuming, costly, and technically demanding. Near Infrared Reflectance Spectroscopy (NIRS) has been reported as a method for evaluating chemical composition of agriculture products, food, and forage and has several advantages over chemical analyses such as conducting c...