Výsledky vyhledávání - "Brian G Osborne"

Puroindoline genotype, starch granule size distribution and milling quality of wheat

Autor: Robert J Henry, Mark A Edwards, Brian G Osborne

Publikováno v: Journal of Cereal Science. 52:314-320

Genetically-diverse wheat samples from the Australian Winter Cereals Collection propagated in two environments were sequenced to identify puroindoline genotypes then the relationships between flour yield, genotype, starch granule size distribution an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5ad7e86e8dd769c2544fb5248aad5f7e
https://doi.org/10.1016/j.jcs.2010.05.015

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Effect of endosperm starch granule size distribution on milling yield in hard wheat

Autor: Robert J Henry, Brian G Osborne, Mark A Edwards

Publikováno v: Journal of Cereal Science. 48:180-192

Increased flour yield in hard wheat is associated with increased endosperm rheology index, calculated from strength and stiffness as measured by the SKCS. A study of the fractured endosperm of hard wheat varieties grouped according to similar rheolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d5315426e2f0e22824ef2b301b279aee
https://doi.org/10.1016/j.jcs.2007.09.001

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Measurement of genetic and environmental variation in barley (Hordeum vulgare) grain hardness

Autor: Glen P. Fox, Mehmet Cakir, Alison M. Kelly, Jan Gp Bowman, Robert J Henry, D. Poulsen, Brian G Osborne, P Andrew Inkerman

Publikováno v: Journal of Cereal Science. 46:82-92

In this study, we assessed a broad range of barley breeding lines and commercial varieties by three hardness methods (two particle size methods and one crush resistance method (SKCS—Single-Kernel Characterization System), grown at multiple sites to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1338a205c89a06c15b8cf9135d121d6f
https://doi.org/10.1016/j.jcs.2006.12.003

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Investigation of the effect of conditioning on the fracture of hard and soft wheat grain by the single-kernel characterization system: A comparison with roller milling

Autor: Robert J Henry, Mark A Edwards, Brian G Osborne

Publikováno v: Journal of Cereal Science. 46:64-74

A study has been carried out on selected hard and soft Australian wheats to determine the effect of conditioning on the crush-response profiles (CRPs) measured using the single-kernel characterization system (SKCS 4100). In addition, the fragmentatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f771ccba7b38f41dfa0893537d2dd1e0
https://doi.org/10.1016/j.jcs.2006.12.001

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The application of near infrared reflectance analysis to rapid flour testing

Autor: Tom Fearn, Brian G. Osborne, Stuart Douglas

Publikováno v: International Journal of Food Science & Technology. 17:355-363

Summary Calibrations are presented for the analysis of flour for protein, moisture, particle size, colour and starch damage by means of near infrared (NIR) reflectance analysis. A commonly used NIR instrument was subjected to a thorough evaluation fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2853d7e660dfbb08088d14fc07e027a
https://doi.org/10.1111/j.1365-2621.1982.tb00191.x

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Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance

Autor: Brian G. Osborne, Tom Fearn

Publikováno v: International Journal of Food Science & Technology. 18:453-460

Summary Calibrations which had been previously determined for the analysis of protein and moisture in U.K. and Irish milled straight run white flour were set into nine near infrared (NIR) reflectance instruments of the same model situated in differen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db81856f38ef7c2216181ff6d10f71ff
https://doi.org/10.1111/j.1365-2621.1983.tb00287.x

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Principles and practice of near infra-red (NIR) reflectance analysis

Autor: Brian G. Osborne

Publikováno v: International Journal of Food Science & Technology. 16:13-19

Summary Near infra-red (NIR) analysis is now widely used for the rapid analysis of many agricultural and food products for protein, moisture, oil, starch, sucrose, fibre, grain texture and lysine. Research has shown that the technique can also be use

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::622a6f31c450673de99bc8cd9a869539
https://doi.org/10.1111/j.1365-2621.1981.tb00991.x

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Mycotoxins and the cereals industry-a review

Autor: Brian G. Osborne

Publikováno v: International Journal of Food Science & Technology. 17:1-9

Summary Mycotoxicoses in humans and animals associated with the consumption of mouldy cereals have long been recognized and many are now linked with the occurrence of specific mould metabolites (mycotoxins). Mycotoxins which have been detected in cer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b0f25af2078d3b49e5b52c4535af8d9f
https://doi.org/10.1111/j.1365-2621.1982.tb00153.x

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Compositional analysis of liquid egg products using infrared transmission spectroscopy

Autor: Brian G. Osborne, G. M. Barrett

Publikováno v: International Journal of Food Science & Technology. 19:349-353

Summary Calibration equations have been developed for the measurement of protein, total lipid and total solids content of liquid egg products using infrared transmission spetroscopy and the technique enables all these analyses to be carried out in un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d4a058675eb3217860b1f3c17d3dc642
https://doi.org/10.1111/j.1365-2621.1984.tb00358.x

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