Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Bin-Xiao Fu"'
Publikováno v:
Foods
Foods, Vol 10, Iss 2992, p 2992 (2021)
Foods; Volume 10; Issue 12; Pages: 2992
Foods, Vol 10, Iss 2992, p 2992 (2021)
Foods; Volume 10; Issue 12; Pages: 2992
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
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1585, p 1585 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1585, 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
Autor:
Ashok Sarkar, Bin Xiao Fu
Publikováno v:
Foods. 11:1796
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
Autor:
Bin Xiao Fu, Kun Wang
Publikováno v:
Foods
Foods, Vol 9, Iss 1308, p 1308 (2020)
Volume 9
Issue 9
Foods, Vol 9, Iss 1308, p 1308 (2020)
Volume 9
Issue 9
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
Publikováno v:
Foods, Vol 9, Iss 1643, p 1643 (2020)
Foods
Volume 9
Issue 11
Foods
Volume 9
Issue 11
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