Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Bin-Xiao Fu"'
Autor:
Ashok Sarkar, Bin Xiao Fu
Publikováno v:
Foods, Vol 11, Iss 12, p 1796 (2022)
There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, tra
Externí odkaz:
https://doaj.org/article/edfe9155faab49148ccf618c7f68220c
Autor:
Yuefeng Ruan, Bianyun Yu, Ron E. Knox, Wentao Zhang, Asheesh K. Singh, Richard Cuthbert, Pierre Fobert, Ron DePauw, Samia Berraies, Andrew Sharpe, Bin Xiao Fu, Jatinder Sangha
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Grain protein concentration (GPC) is an important trait in durum cultivar development as a major determinant of the nutritional value of grain and end-use product quality. However, it is challenging to simultaneously select both GPC and grain yield (
Externí odkaz:
https://doaj.org/article/5c17523b482e4082a77eab18071ffffa
Publikováno v:
Foods, Vol 10, Iss 12, p 2992 (2021)
This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat sa
Externí odkaz:
https://doaj.org/article/6e8393bfc11845b786fb3699a8d24f28
Publikováno v:
Foods, Vol 10, Iss 7, p 1585 (2021)
Fusarium infection is a worldwide agricultural problem of billion dollar proportions globally, and it has increasingly threatened entire regional food supplies. In addition to the toxin deoxynivalenol (DON), Fusarium species express digestive enzymes
Externí odkaz:
https://doaj.org/article/ff3f5c8eb87c4403aa22b8e23d6a4de3
Publikováno v:
Foods, Vol 9, Iss 11, p 1643 (2020)
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo
Externí odkaz:
https://doaj.org/article/e2f005b1d9594dc2be7072f3083898cb
Autor:
Kun Wang, Bin Xiao Fu
Publikováno v:
Foods, Vol 9, Iss 9, p 1308 (2020)
Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To underst
Externí odkaz:
https://doaj.org/article/58449a24357a4b3998737a6b43ef06c3
Publikováno v:
Toxins, Vol 11, Iss 4, p 195 (2019)
The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed f
Externí odkaz:
https://doaj.org/article/773cde5426744be6b25b0f1209bdcf05
Publikováno v:
Antioxidants, Vol 6, Iss 4, p 78 (2017)
The aim of this study was to investigate the distribution of total yellow pigments, total phenolic compounds, and their antioxidant activities in various durum wheat milling fractions. Carotenoid composition of yellow pigment extract was also examine
Externí odkaz:
https://doaj.org/article/5e42175debcd429db1511cf95eb62e88
Autor:
Tittlemier, Sheryl A., Roscoe, Mike, Trelka, Robert, Patrick, Susan K., Bamforth, Janice M., Grâfenhan, Tom, Schlichting, Linda, Bin Xiao Fu
Publikováno v:
Canadian Journal of Plant Science; 2014 Special Issue, Vol. 94 Issue 3, p555-563, 9p