Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Joe F. Panozzo"'
Autor:
Bhawana Bhattarai, Cassandra K. Walker, Ashley J. Wallace, James G. Nuttall, Graham Hepworth, Joe F. Panozzo, Debra L. Partington, Glenn J. Fitzgerald
Publikováno v:
Agronomy, Vol 13, Iss 9, p 2261 (2023)
Storing lentil is a strategy used by growers to manage price volatility. However, studies investigating the impact of storage conditions on the market and end use properties of lentil are limited. This study examined the effects of storage temperatur
Externí odkaz:
https://doaj.org/article/76bd2082b0c2483ab59f57954088f20c
Autor:
Bhawana Bhattarai, Cassandra K. Walker, Ashley J. Wallace, James G. Nuttall, Graham Hepworth, Joe F. Panozzo, Debra L. Partington, Glenn J. Fitzgerald
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2160 (2023)
Lentil seed coat colour influences market value, whilst germination is associated with crop establishment and hydration capacity with optimal processing outcomes. Storing lentil grain assists growers in managing price fluctuations; however, exposure
Externí odkaz:
https://doaj.org/article/04f4a8c8549941f1abc264e387f8f09a
Autor:
Cassandra K. Walker, Sahand Assadzadeh, Ashley J. Wallace, Audrey J. Delahunty, Alexander B. Clancy, Linda S. McDonald, Glenn J. Fitzgerald, James G. Nuttall, Joe F. Panozzo
Publikováno v:
Agronomy, Vol 13, Iss 4, p 1129 (2023)
Grains intended for human consumption or feedstock are typically high-value commodities that are marketed based on either their visual characteristics or compositional properties. The combination of visual traits, chemical composition and contaminant
Externí odkaz:
https://doaj.org/article/88e765e19fb447859b729f5e74014f82
Publikováno v:
Legume Science, Vol 3, Iss 4, Pp n/a-n/a (2021)
Abstract A growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, p
Externí odkaz:
https://doaj.org/article/340f38bd281b4309981c8b7ef7fef033
Publikováno v:
Food and Bioprocess Technology. 15:1615-1628
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be92c6ddc7a5925101bc46f21160c82c
https://doi.org/10.1007/s11947-022-02840-1
https://doi.org/10.1007/s11947-022-02840-1
Publikováno v:
Biosystems Engineering. 214:28-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70db0ed2283467187012e23e98b80051
https://doi.org/10.1016/j.biosystemseng.2021.12.005
https://doi.org/10.1016/j.biosystemseng.2021.12.005
Publikováno v:
Legume Science, Vol 3, Iss 4, Pp n/a-n/a (2021)
A growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses off
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06324fb69b0cf3dde241ab189fa26aba
https://doi.org/10.1002/leg3.78
https://doi.org/10.1002/leg3.78