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Substitution of whole grains for refined grains: a means to avoid excess B-vitamin intake
refined grains excess B-vitamin hole grains
2018/11/19
We read with interest the article by Karl et al. (1) in a recent issue of the Journal. The authors studied the effects of the substitution of whole grains for refined grains on energy-balance metrics ...
Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
healthy food nutritive value puffed grains composition
2016/12/9
Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was perfor...
Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit
definitions interdisciplinary whole grain whole-grain foods standard methods HEALTHGRAIN health benefits
2018/12/19
Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the princi...
Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Cryo-SEM gluten microstructure SDS-PAGE SEM
2014/7/10
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the lat...
Ancient nomads spread earliest domestic grains along Silk Road, study finds
Ancient nomads spread earliest domestic grains along Silk Road study finds
2014/4/16
Charred grains of barley, millet and wheat deposited nearly 5,000 years ago at campsites in the high plains of Kazakhstan show that nomadic sheepherders played a surprisingly important role in the ear...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
ergosterol principal component analysis trichothecenes Triticum aestivum Triticum durum Triticum spelta
2014/2/25
The concentrations of ergosterol, type A trichothecenes (HT-2 toxin, T-2 tetraol and scirpentriol), and type B trichothecenes (deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, nivaleno...
基于籽粒运动的多维振动筛分效率分析（Analysis on Efficiency of the Dimensional Vibration Sieve Based on the Movements of Grains）
籽粒 多维运动 物料特性 分散性衡量指标
2009/11/3
在对现有往复式振动筛面上籽粒的非线性跳动进行理论分析的基础上，利用LS-DYNA程序研究了往复式和两种新型多维运动筛面上籽粒的运动情况，并提出分散性衡量指标以反映籽粒在筛面上的分散情况，以此对3种筛面的筛分效率进行对比分析。研究中依据筛面与籽粒的实物结构和物料特性建立分析模型，考虑籽粒与筛面及籽粒间的摩擦、碰撞作用，求解得出籽粒的运动规律。结果表明两种新型多维筛面运动形式有利于提高筛分效率。
Production of Gold-198 Grains.
Microchemical Characterization of Alluvial Gold Grains as an Exploration Tool
Microchemical Characterization Gold Grains
2009/7/29
There is considerable variation in the composition of
native gold and the nature of minerals co-existing with
it, and this reflects differences in the geological
environment and chemistry of ore-fo...
Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice
early harvesting cooked rice sweetness
2009/7/8
In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and “deliciousness,” we compared “early-har...
Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
early harvesting cooked rice sweetness
2009/6/18
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains
kefiran polysaccharide Lactobacillus kefiranofaciens lactic acid bacteria
2009/6/18
Kefiran production by Lactobacillus kefiranofaciens alone under the culture conditions established by mimicking the presence and activities of yeast cells in kefir grains was investigated. When the pH...
Discrimination of Cooked Mochiminori and Koshihikari Rice Grains by Observation of Internal Hollows Using Light Transmittance Photography
light transmittance internal hollow Mochiminori Koshihikari
2009/6/17
We compared cv. Mochiminori as glutinous rice and cv. Koshihikari as non-glutinous rice using light transmittance photography and clarified that the maximum hollow width/grain width ratios at the holl...
Studies on Textural and Chemical Changes in Aged Rice Grains
aged rice texture in cooked rice oxidation of proteins
2009/6/10
Chemical properties and textures of cooked rice prepared with aged rice grains were investigated and compared with those of cooked rice prepared with new rice grains. Differences in stickiness/hardnes...