Zobrazeno 1 - 10
of 42
pro vyhledávání: '"H. D. Sapirstein"'
Publikováno v:
Journal of Cereal Science. 81:44-51
The Canadian Prairies experience wide-ranging growing-season climatic conditions, which impact spring-wheat quality. This study characterised agroclimatic parameters that impact spring-wheat quality using partial least squares (PLS) regression. Agrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d7d51b2f151564041e0ec5104827db2
https://doi.org/10.1016/j.jcs.2018.02.012
https://doi.org/10.1016/j.jcs.2018.02.012
A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
Publikováno v:
Journal of Cereal Science. 81:52-59
The nature of variation in water absorption capacity in Canadian hard red winter (HRW) wheat genotypes was studied. Wheat and flour were evaluated for a range of physical and chemical properties including hardness indices, protein content, total and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc83db10df6967f6b9c258277f7c8f54
https://doi.org/10.1016/j.jcs.2018.01.012
https://doi.org/10.1016/j.jcs.2018.01.012
Publikováno v:
Journal of Cereal Science. 89:102752
This study evaluated the influence of water absorption and salt on dough rheological parameters used to discriminate gluten strength of bread wheat genotypes using a mixograph. The goal was to assess the need to optimize absorption which limits the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a272173bdd69483118a00cbbc19520e5
https://doi.org/10.1016/j.jcs.2019.04.007
https://doi.org/10.1016/j.jcs.2019.04.007
Publikováno v:
LWT - Food Science and Technology. 50:336-342
Pentosans represent the major dietary fiber constituent in wheat and the predominant source of antioxidant activity (AOA) whose nature is closely associated with the phenolic compound ferulic acid. Incremental debranning was used to determine effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36426cd8f212397c046d0b1514379f5d
https://doi.org/10.1016/j.lwt.2012.04.030
https://doi.org/10.1016/j.lwt.2012.04.030
Publikováno v:
Journal of Food Science. 77:S399-S406
The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e82c4d525da77f9f55c329ff40589cf9
https://doi.org/10.1111/j.1750-3841.2012.02952.x
https://doi.org/10.1111/j.1750-3841.2012.02952.x
Publikováno v:
Plant Pathology. 59:1107-1113
This study was conducted in 58 producer-field locations in Manitoba from 2003 to 2006 to understand how cropping practices influence Fusarium graminearum inoculum levels on stubble of various crops, including wheat, collected from the soil surface. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::854f299a2e00590899cf96d1f11bb828
https://doi.org/10.1111/j.1365-3059.2010.02353.x
https://doi.org/10.1111/j.1365-3059.2010.02353.x
Publikováno v:
Agricultural and Forest Meteorology. 150:399-410
Drought is one of the costliest weather related natural hazards in the world. Traditionally, drought has been monitored using drought indices such as the “percent of normal precipitation” to provide policy makers with information on drought exten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c39e829bb0c6a1f921a29ccb15f3b6b
https://doi.org/10.1016/j.agrformet.2010.01.001
https://doi.org/10.1016/j.agrformet.2010.01.001
Publikováno v:
Journal of Food Science. 74:E455-E461
Mixing is a critical stage in breadmaking since it controls gluten development and nucleation of gas bubbles in the dough. Bubbles affect the rheology of the dough and largely govern the quality of the final product. This study used ultrasound (at a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88cb68f7ca233d2997dbf8fec618921e
https://doi.org/10.1111/j.1750-3841.2009.01346.x
https://doi.org/10.1111/j.1750-3841.2009.01346.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:9855-9861
Among a number of impediments to a wider use of chemical leavening agents in bakery applications is the lack of standardized instrumentation capable of providing information on the rates of CO2 production from chemical leaveners in a format that is m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0468789d38df7d149f4372a279e15a77
https://doi.org/10.1021/jf801125f
https://doi.org/10.1021/jf801125f
Autor:
Paul R. Bullock, Hamid A. Naeem, Chad K. Jarvis, Sangamesh V. Angadi, H. D. Sapirstein, Akhtar Hussain
Publikováno v:
Journal of the Science of Food and Agriculture. 88:2357-2370
BACKGROUND: The purpose of this study was to quantify growing season weather and wheat quality at individual producer fields to understand weather impacts and develop weather-based models of spring wheat quality. RESULTS: Ninety-six hard red spring w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a434617335eab63f7a4861d9b87031b
https://doi.org/10.1002/jsfa.3357
https://doi.org/10.1002/jsfa.3357