نتایج جستجو برای: whole wheat
تعداد نتایج: 335082 فیلتر نتایج به سال:
The objective of this study was to determine how harvest maturity of whole-crop cereals commonly used in swath grazing systems in western Canada affects yield, chemical composition, and in situ digestibility. We hypothesized that the increase in yield with advancing maturity would not offset the decline in digestibility and, thus, the yield of effectively degradable DM (EDDM) would decline with...
BACKGROUND AND OBJECTIVES To quantify whole grain intake in pregnant women in Singapore in order to provide the first detailed analysis of whole grain intake in an Asian country and in pregnant women. METHODS AND STUDY DESIGN Analysis of 24-h diet recalls in a cross-sectional cohort study and analysis of a biomarker of whole grain intake (plasma alkylresorcinols) in a subset of subjects. The ...
Wheat bugs are widely distributed in various areas of Europe, Asia and North Africa. Species belonging to the genus Eurygaster and Aelia pierce wheat kernels affecting protein quality. The effects of these insects’ feeding activity have been studied mainly in bread wheat (Triticum aestivum L.). This study provides information on the degradation of prolamin proteins (glutenins and gliadins) of b...
Wheat, rice, and corn are the most widely eaten whole grains, followed by oats, rye, and barley. A wheat kernel consists of 80–85% endosperm, 10–14% bran, and 2.5–3% germ (Figure 1). Whole grains contain a high amount of bioactive substances such as fiber, vitamins, minerals, antioxidants, and other phytochemicals such as betaine, choline, sulfur amino acids, and melatonin, which account for at...
Many sustainable agronomical practices can be adopted to contain environmental risks of crop production and, at the same time, sustain yield and quality. In this framework, the aim of this research was to study the effects of continuous cropping (CC) and crop rotation, tillage and fertilization strategies on durum wheat (Triticum durum Desf.) production. The responses of soil properties we...
Wheat leaf rust, caused by Puccinia triticina Eriks., is of worldwide concern for wheat producers. The disease has been an annual problem for Canadian wheat producers since the early days of wheat cultivation in the 1800s, and research focused on combating this disease began in the early 1900s. Significant progress was made towards understanding the epidemiology of wheat leaf rust and developin...
Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties t...
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