منابع مشابه
Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint.
A rapid method for predicting the buckwheat flour ratio of dried buckwheat noodles was developed by using the fluorescence fingerprint and partial least squares regression. Fitting the calibration model to validation datasets showed R(2)=0.78 and SEP=12.4%. The model was refined for a better fit by deleting several samples containing additional ingredients. The best fit was finally obtained (R(...
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D. S. Mueller, Department of Crop Sciences, University of Illinois, Urbana 61801; A. E. Dorrance, Department of Plant Pathology, R. C. Derksen, USDA/ARS, and E. Ozkan, Department of Food Agriculture and Biological Engineering, Ohio State University, Wooster 44691; J. E. Kurle, Department of Plant Pathology, University of Minnesota, St. Paul 55108; C. R. Grau, Department of Plant Pathology, and ...
متن کاملRespiratory metabolism in buckwheat seedlings.
Young seedlings of buckwheat (Fagopyrum esculentum) respire in air with an RQ of unity. Analysis of respiratory substrates coupled with a study of the utilization of acetate-(14)C and glucose-(14)C suggest that both the Embden-Meyerhof-Parnas, tricarboxylic acid and pentose phosphate sequences participate in the total respiratory catabolism.In anoxia CO(2) dropped to one third of the aerobic ra...
متن کاملOn Variation in Tartary Buckwheat, Fagopyrum Tataricum (L.) Gaertn.
PAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . IR'TRODUCTIOX ..................... 534 Materials and methods ....................................................... 535 Description of the normal and abnormal flowcrs.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 538 Analysis of data ...................................................... First generation ...................
متن کاملRole of spices on acrylamide formation in buckwheat ginger cakes
Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 °C. The acrylamide content in food could be influenced by many factors such as temperature, time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts...
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ژورنال
عنوان ژورنال: Japanese Journal of Phytopathology
سال: 1939
ISSN: 1882-0484,0031-9473
DOI: 10.3186/jjphytopath.9.263