An artificial neural network (ANN) approach was used to model the energy consumption of wheat production. This study was conducted over 35,300 hectares of irrigated and dry land wheat fields in Canterbury in the 2007-2008 harvest year. In this study several direct and indirect factors have been used to create an artificial neural networks model to predict energy use in wheat production. The fin...

The burden of micronutrient malnutrition is very high in India. Food fortification is one of the most cost-effective and sustainable strategies to deliver micronutrients to large population groups. Global Alliance for Improved Nutrition (GAIN) is supporting large-scale, voluntary, staple food fortification in Rajasthan and Madhya Pradesh because of the high burden of malnutrition, availability ...

T he increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheatbased foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders. Gluten, the main protein complex in wheat, barley, and rye, is a mixture of alcohol-insoluble (“glutenins”) and alcohol-soluble (“gliadins”) proteins. Gliadins are a group of proline ...

An experiment with five different tillage systems and their influence on fuel consumption, labour requirement and yield of tested crops was carried out on Albic Luvisol in northwest Slavonia in the period of 1996.-2000. The compared tillage systems were: 1. conventional tillage system (CT), 2. reduced tillage system (RT), 3. conservation tillage system I (CP), 4. conservation tillage system II ...

Wheat is one of the most strategic agricultural products, which has always been a significant issue for the government. The main purpose of this study is to review the policy of purchasing wheat on the welfare of producers and customers in Iran. Due to the significance of wheat in consuming model of Iranian families, this product has been permanently under consideration. The government grants a...

There is evidence that organic food often contains relatively high amounts of natural toxic compounds produced by fungi or plants, whereas corresponding conventional food tends to contain more synthetic toxins such as pesticide residues, but only a few studies have evaluated the impact of their consumption on health. This study proposes a novel approach to evaluate the potential health risk of ...