Zobrazeno 1 - 10
of 796
pro vyhledávání: '"proso"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 1-7 (2024)
The extraction, isolation, purification, and structural characterization of proso millet bran polysaccharides (MBP), as well as its antibacterial activity were conducted to provide a reference for the development and utilization of nutrients in the p
Externí odkaz:
https://doaj.org/article/d2e9d8b80e3c4ac6862f4dce72eb3f0a
Publikováno v:
The Indian Journal of Agricultural Sciences, Vol 94, Iss 8 (2024)
The experiment was conducted during rainy (kharif) season of 2021 and winter (rabi) season of 2022 at Annamalai University, Annamalai Nagar, Chidambaram, Tamil Nadu to identify suitable seed priming technique, soaking duration and priming agents for
Externí odkaz:
https://doaj.org/article/19f43aaeeca94adb9c3b2a3b49394410
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 1, Pp 602-614 (2024)
Abstract Nitrogen has a critical influence on the yield and quality of proso millet. However, the exact impact of nitrogen on the cooking quality of proso millet is not clear. In this study, the cooking quality and starch properties of two proso mill
Externí odkaz:
https://doaj.org/article/f11cd54fe06c4271be7011011a719ba5
Publikováno v:
Journal of Biological Research (2024)
Millets are cereal grains whose farming dates back thousands of years and have been farmed and consumed by a wide variety of cultures around the world. In recent times, there has been a growing interest in millets due to their medicinal characteristi
Externí odkaz:
https://doaj.org/article/48eea8a39c5c451699c24616539f83c4
Autor:
Sylva Drtikolová Kaupová, Jan Frolík, Petr Velemínský, Filip Velímský, Zdeněk Vytlačil, Hana Brzobohatá
Publikováno v:
Archeologické Rozhledy, Vol 75, Iss 3 (2024)
Příspěvek představuje první výsledky izotopové analýzy stravy jedinců pohřbených u hřbitovního karneru Všech svatých v Kutné Hoře – Sedlci (13.–14. stol.). Izotopové hodnoty uhlíku (δ13C) a dusíku (δ15N) byly měřeny v kost
Externí odkaz:
https://doaj.org/article/36041f80309d4455beb6d8da840d3516
Autor:
Seetha Anitha, Priya Arjun, Nagarekha C. Palli, N. Sreekanth, S. A. Miruthika Devi, Sangeeta Pandey, Sridhar Krishnan, Shyam Prasad, Shashi Sharma, K. N. Chidambara Murthy, Rosemary Botha, Shweta Upadhyay, Joanna Kane-Potaka
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study was conducted to test the suitability of using nine types of millets namely finger millet, pearl millet, white and yellow sorghum, little millet, barnyard millet, proso millet, kodo millet, and browntop millet in seven popular Indian meal
Externí odkaz:
https://doaj.org/article/3291e44f9faa472f8b77e5f92461ce3f
Autor:
Jia Zhao, Zhenfeng Gao
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionProso millet, a high-quality fermentation material used for Chinese yellow wine production, can produce special flavored substances; however, its role in improving the flavor and altering microbial communities of light-flavored Baijiu dur
Externí odkaz:
https://doaj.org/article/11566ed913244cf5be5f0fab0f0761e2