Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Ralph D. Waniska"'
Publikováno v:
Field Crops Research. 112:245-252
Current methods of evaluating cooking quality of grain legumes are inefficient and costly. As a result, breeders tend to delay cooking quality evaluations until late in the breeding process after the number of breeding lines has been markedly reduced
Publikováno v:
Cereal Chemistry Journal. 86:191-196
The profile and quantities of condensed tannins (CT) in foods are affected by processing due to their highly reactive nature, which may affect their antioxidant activity and the nutritional value of the foods. The objective was to compare the quantit
Autor:
Ralph D. Waniska, Scott R. Bean, Michael Tilley, Suchismita Mondal, Dirk B. Hays, Noviola J. Alviola, Richard Esten Mason, Karl D. Glover
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:1600-1605
Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining t
Autor:
A. R. Quero-Carrillo, Ralph D. Waniska, William L. Rooney, Raúl Rodríguez-Herrera, E. Padrón-Corral, Cristóbal Noé Aguilar-González
Publikováno v:
Archives Of Phytopathology And Plant Protection. 42:148-159
This study was carried out with the following objectives: (1) to determine the correlation and compensatory effects among seed and grain traits under grain mould incidence (GMI) and (2) to determine the direct and indirect effect of these kernel trai
Autor:
John E. Kinsella, Ralph D. Waniska
Publikováno v:
International Journal of Peptide and Protein Research. 23:467-476
Maltosyl and glucosaminyl derivatives of beta-lactoglobulin (b-LG) were analyzed for their physicochemical properties: reduced viscosity, ultraviolet difference spectra, intrinsic fluorescence, hydrophobicity and circular dichroism. The viscosity of
Autor:
J. Novie Alviola, Ralph D. Waniska
Publikováno v:
Cereal Chemistry Journal. 85:391-396
Effects of α-amylase modification on dough and tortilla properties were determined to establish the role of starch in tortilla staling and elucidate the antistaling mechanism of this enzyme. Control and amylase-treated tortillas were prepared using
Publikováno v:
Cereal Chemistry Journal. 85:295-300
Effects of protease and transglutaminase (TG) on dough and tortilla microstructures, shelf-stability, and protein profile were determined to infer the role of gluten in tortilla staling. Control and enzyme-treated tortillas were prepared using a stan
Autor:
Scott R. Bean, Ralph D. Waniska, Suchismita Mondal, Dirk B. Hays, Juma Novi Alviola, Michael Tilley, Karl D. Glover
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:179-184
In wheat ( Triticum aestivum L), the synthesis of high molecular weight (HMW) glutenins (GS) is controlled by three heterologous genetic loci present on the long arms of group 1 wheat chromosomes. The loci Glu-A1, Glu-B1, and Glu-D1 and their allelic
Publikováno v:
Journal of the Science of Food and Agriculture. 87:399-410
Bechuana white cowpeas were micronised to three temperatures (130, 153 and 170 °C). Cooking properties of the cowpea seeds and the role of starch-related properties were studied. In all cases, micronisation significantly reduced the cooking time and
Publikováno v:
Food Chemistry. 104:650-657
Functional properties of cowpea flour from seeds micronised at two different surface temperatures (130 and 170 °C) were studied. Micronisation (130 and 170 °C) significantly (P 0.05) increased the water absorption capacity and least gelation concen