The waxy cuticle plays a very important role in plant resistance to various biotic and abiotic stresses and is an important characteristic of Welsh onions. Two different types of biangan Welsh onions (BG) were selected for this study: BG, a wild-type covered by wax, which forms a continuous lipid membrane on its epidermal cells, and GLBG, a glossy mutant of BG whose epidermal cells are not cove...

Abstract This research was conducted in Toroq Experimental field station, Mashhad, Iran, for two successive cropping seasons (2000-2002), using split plot experimental design based on complete randomized blocks with three replications. Moisture stress treatments (at seven levels) were assigned to main plots, including: D1 ( full irrigation), D2 (no irrigation from one-leaf to double ridge) st...

It was independently discovered and coincidentally reported by DEMEREC (1924) and by BRINK and MACGILLIVRAY (1924) that maize pollen grains carrying the waxy gene give a unique reaction with the iodine-potassium-iodide solution commonly employed in detecting starch. LONGLEY (1924) has also reported this phenomenon. In a recent paper, KIESSELBACH and PETERSEN (1925) question the validity of our...

Rice waxy gene codes for the starch granule-bound starch synthase (EC 2.4.1.11) (1). To characterize its molecular structure, a rice {Oryza sativa subsp. japonica Hengfeng cultivar) genomic library was constructed in XEMBL-3 vector. Two overlapping genomic clones containing waxy gene sequence were screened and identified from this library by using maize waxy gene DNA as probe (kindly provided b...

Hrušková M., Švec I. (2017): Rheological characteristics of composite flour with linseed fibre – relation to bread quality. Czech J. Food Sci., 35: 424–431. Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fe...

Relevant final product quality factors for chicken meat burgers after frying and during consumption are for instance shape, shrinkage and bite. These parameters are not only determined by meat composition but also by the different processing steps. The interacting effects of process conditions and meat composition are extremely important for defining the final product properties. In the present...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

After almost 5 years of operation, ESA’s International Gamma-Ray Astrophysics Laboratory (INTEGRAL) Space Observatory has unveiled a new soft Gamma ray sky and produced a remarkable harvest of results, ranging from identification of new high energy sources, to the discovery of dozens of variable sources to the mapping of the Aluminum emission from the Galaxy Plane to the presence of electrons a...