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https://www.readbyqxmd.com/read/29786839/the-influence-of-scalded-flour-fermentation-and-plants-belonging-to-lamiaceae-family-on-the-wheat-bread-quality-and-acrylamide-content
#1
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene, Dalia Cizeikiene
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29785201/speed-breeding-for-multiple-quantitative-traits-in-durum-wheat
#2
Samir Alahmad, Eric Dinglasan, Kung Ming Leung, Adnan Riaz, Nora Derbal, Kai P Voss-Fels, Jason A Able, Filippo M Bassi, Jack Christopher, Lee T Hickey
Background: Plant breeding requires numerous generations to be cycled and evaluated before an improved cultivar is released. This lengthy process is required to introduce and test multiple traits of interest. However, a technology for rapid generation advance named 'speed breeding' was successfully deployed in bread wheat ( Triticum aestivum L.) to achieve six generations per year while imposing phenotypic selection for foliar disease resistance and grain dormancy. Here, for the first time the deployment of this methodology is presented in durum wheat ( Triticum durum Desf...
2018: Plant Methods
https://www.readbyqxmd.com/read/29780395/genetic-analysis-of-fusarium-head-blight-resistance-in-cimmyt-bread-wheat-line-c615-using-traditional-and-conditional-qtl-mapping
#3
Xin Yi, Jingye Cheng, Zhengning Jiang, Wenjing Hu, Tongde Bie, Derong Gao, Dongsheng Li, Ronglin Wu, Yuling Li, Shulin Chen, Xiaoming Cheng, Jian Liu, Yong Zhang, Shunhe Cheng
Fusarium head blight (FHB) is a destructive wheat disease present throughout the world, and host resistance is an effective and economical strategy used to control FHB. Lack of adequate resistance resource is still a main bottleneck for FHB genetics and wheat breeding research. The synthetic-derived bread wheat line C615, which does not carry the Fhb1 gene, is a promising source of FHB resistance for breeding. A population of 198 recombinant inbred lines (RILs) produced by crossing C615 with the susceptible cultivar Yangmai 13 was evaluated for FHB response using point and spray inoculations...
2018: Frontiers in Plant Science
https://www.readbyqxmd.com/read/29779965/wheat-seed-transcriptome-reveals-genes-controlling-key-traits-for-human-preference-and-crop-adaptation
#4
REVIEW
Robert J Henry, Agnelo Furtado, Parimalan Rangan
Analysis of the transcriptome of the developing wheat grain has associated expression of genes with traits involving production (e.g. yield) and quality (e.g. bread quality). Photosynthesis in the grain may be important in retaining carbon that would be lost in respiration during grain filling and may contribute to yield in the late stages of seed formation under warm and dry environments. A small number of genes have been identified as having been selected by humans to optimize the performance of wheat for foods such as bread...
May 17, 2018: Current Opinion in Plant Biology
https://www.readbyqxmd.com/read/29773378/nanostructured-starch-combined-with-hydroxytyrosol-in-poly-vinyl-alcohol-based-ternary-films-as-active-packaging-system
#5
Francesca Luzi, Elena Fortunati, Alessandro Di Michele, Elisa Pannucci, Ermelinda Botticella, Luca Santi, José Maria Kenny, Luigi Torre, Roberta Bernini
Novel ternary films have been realized by using poly(vinyl alcohol) (PVA) as polymeric matrix, nanostructured starch as reinforcement phase and hydroxytyrosol (HTyr), a low-molecular phenolic compound present in olive oil, as antioxidant agent. Nanostructured starch, in the form of starch nanocrystals (NC) and nanoparticles (NP) obtained by acid hydrolysis and ultrasound irradiation of starch derived from the bread wheat variety Cadenza (WT, amylose content 33%) and a derived-high amylose line (HA, amylose content 75%), was considered...
August 1, 2018: Carbohydrate Polymers
https://www.readbyqxmd.com/read/29772465/effect-of-temperature-on-production-of-oligosaccharides-and-dextran-by-weissella-cibaria-10-m
#6
Ying Hu, Michael G Gänzle
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess dextansucrase expression in W. cibaria 10 M, focusing on the effect of temperature. The effect of temperature on growth, oligosaccharide and dextran synthesis by W. cibaria 10 M was determined and the expression and activity of cell-associated dextransucrase from W...
May 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29762659/independent-assessment-and-improvement-of-wheat-genome-sequence-assemblies-using-fosill-jumping-libraries
#7
Fu-Hao Lu, Neil McKenzie, George Kettleborough, Darren Heavens, Matthew D Clark, Michael W Bevan
Background: The accurate sequencing and assembly of very large, often polyploid, genomes remain a challenging task, limiting long-range sequence information and phased sequence variation for applications such as plant breeding. The 15 Gb hexaploid bread wheat genome has been particularly challenging to sequence, and several different approaches have recently generated long-range assemblies. Mapping and understanding the types of assembly errors is important for optimising future sequencing and assembly approaches and for comparative genomics...
May 11, 2018: GigaScience
https://www.readbyqxmd.com/read/29761697/identification-of-proteins-using-itraq-and-vigs-reveals-three-bread-wheat-proteins-involved-in-the-response-to-combined-osmotic-cold-stress
#8
Ning Zhang, Lingran Zhang, Chaonan Shi, Lei Zhao, Dangqun Cui, Feng Chen
Crops are often subjected to a combination of stresses in the field. To date, studies on the physiological and molecular responses of common wheat to a combination of osmotic and cold stresses, however, remain unknown. In this study, wheat seedlings exposed to osmotic-cold stress for 24 h showed inhibited growth, as well as increased lipid peroxidation, relative electrolyte leakage, and soluble sugar contents. iTRAQ-based quantitative proteomics and liquid chromatography-tandem mass spectrometry (LC-MS/MS) methods were employed to determine the proteomic profiles of the roots and leaves of wheat seedlings exposed to osmotic-cold stress conditions...
May 15, 2018: Journal of Proteome Research
https://www.readbyqxmd.com/read/29761511/overexpression-of-the-tashn1-transcription-factor-in-bread-wheat-leads-to-leaf-surface-modifications-improved-drought-tolerance-and-no-yield-penalty-under-controlled-growth-conditions
#9
Huihui Bi, Jianxin Shi, Natalia Kovalchuk, Sukanya Luang, Natalia Bazanova, Larissa Chirkova, Dabing Zhang, Yuri Shavrukov, Anton Stepanenko, Penny Tricker, Peter Langridge, Maria Hrmova, Sergiy Lopato, Nikolai Borisjuk
Transcription factors regulate multiple networks, mediating the responses of organisms to stresses, including drought. Here we investigated the role of the wheat transcription factor TaSHN1 in crop growth and drought tolerance. TaSHN1, isolated from bread wheat, was characterised for molecular interactions and functionality. The overexpression of TaSHN1 in wheat was followed by the evaluation of T2 and T3 transgenic lines for drought tolerance, growth and yield components. Leaf surface changes were analysed by light microscopy, SEM, TEM and GC-MS/GC-FID...
May 14, 2018: Plant, Cell & Environment
https://www.readbyqxmd.com/read/29752189/portion-sizes-from-24-hour-dietary-recalls-differed-by-sex-among-those-who-selected-the-same-portion-size-category-on-a-food-frequency-questionnaire
#10
Minji Kang, Song-Yi Park, Carol J Boushey, Lynne R Wilkens, Kristine R Monroe, Loïc Le Marchand, Laurence N Kolonel, Suzanne P Murphy, Hee-Young Paik
BACKGROUND: Accounting for sex differences in food portions may improve dietary measurement; however, this factor has not been well examined. OBJECTIVE: The aim of this study was to examine sex differences in reported food portions from 24-hour dietary recalls (24HDRs) among those who selected the same portion size category on a quantitative food frequency questionnaire (QFFQ). DESIGN: This study was conducted with a cross-sectional design...
May 8, 2018: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/29751917/effect-of-food-matrix-and-thermal-processing-on-the-performance-of-a-normalised-quantitative-real-time-pcr-approach-for-lupine-lupinus-albus-detection-as-a-potential-allergenic-food
#11
Caterina Villa, Joana Costa, Cristina Gondar, M Beatriz P P Oliveira, Isabel Mafra
Lupine is widely used as an ingredient in diverse food products, but it is also a source of allergens. This work aimed at proposing a method to detect/quantify lupine as an allergen in processed foods based on a normalised real-time PCR assay targeting the Lup a 4 allergen-encoding gene of Lupinus albus. Sensitivities down to 0.0005%, 0.01% and 0.05% (w/w) of lupine in rice flour, wheat flour and bread, respectively, and 1 pg of L. albus DNA were obtained, with adequate real-time PCR performance parameters using the ΔCt method...
October 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29744651/characterization-of-recombinant-dihydrodipicolinate-synthase-from-the-bread-wheat-triticum-aestivum
#12
Ruchi Gupta, Campbell J Hogan, Matthew A Perugini, Tatiana P Soares da Costa
Recombinant wheat DHDPS was produced for the first time in milligram quantities and shown to be an enzymatically active tetramer in solution using analytical ultracentrifugation and small angle X-ray scattering. Wheat is an important cereal crop with an extensive role in global food supply. Given our rapidly growing population, strategies to increase the nutritional value and production of bread wheat are of major significance in agricultural science to satisfy our dietary requirements. Lysine is one of the most limiting essential amino acids in wheat, thus, a thorough understanding of lysine biosynthesis is of upmost importance to improve its nutritional value...
May 9, 2018: Planta
https://www.readbyqxmd.com/read/29739645/plant-growth-promoting-rhizobacteria-reduce-aphid-population-and-enhance-the-productivity-of-bread-wheat
#13
Muhammad Naeem, Zubair Aslam, Abdul Khaliq, Jam Nazir Ahmed, Ahmad Nawaz, Mubshar Hussain
Plant growth promoting rhizobacteria increase plant growth and give protection against insect pests and pathogens. Due to the negative impact of chemical pesticides on environment, alternatives to these chemicals are needed. In this scenario, the biological methods of pest control offer an eco-friendly and an attractive option. In this study, the effect of two plant growth promoting rhizobacterial strains (Bacillus sp. strain 6 and Pseudomonas sp. strain 6K) on aphid population and wheat productivity was evaluated in an aphid susceptible (Pasban-90) and resistant (Inqlab-91) wheat cultivar...
April 24, 2018: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/29734518/zinc-finger-nuclease-zfn-mediated-precision-genome-editing-of-an-endogenous-gene-in-hexaploid-bread-wheat-triticum-aestivum-using-a-dna-repair-template
#14
Yidong Ran, Nicola Patron, Pippa Kay, Debbie Wong, Margaret Buchanan, Ying-Ying Cao, Tim Sawbridge, John P Davies, John Mason, Steven R Webb, German Spangenberg, W Michael Ainley, Terence A Walsh, Matthew J Hayden
Sequence-specific nucleases have been used to engineer targeted genome modifications in various plants. While targeted gene knockouts resulting in loss-of-function have been reported with relatively high rates of success, targeted gene editing using an exogenously supplied DNA repair template and site-specific transgene integration has been more challenging. Here, we report the first application of Zinc Finger Nuclease (ZFN)-mediated, non-homologous end joining (NHEJ)-directed editing of a native gene in allohexaploid bread wheat to introduce, via a supplied DNA repair template, a specific single amino acid change into the coding sequence of acetohydroxyacid synthase (AHAS) to confer resistance to imidazolinone herbicides...
May 7, 2018: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/29728340/combined-application-of-bio-organic-phosphate-and-phosphorus-solubilizing-bacteria-bacillus-strain-mwt-14-improve-the-performance-of-bread-wheat-with-low-fertilizer-input-under-an-arid-climate
#15
Muhammad Tahir, Umaira Khalid, Muhammad Ijaz, Ghulam Mustafa Shah, Muhammad Asif Naeem, Muhammad Shahid, Khalid Mahmood, Naveed Ahmad, Fazal Kareem
This study was aimed to investigate the effect of bio-organic phosphate either alone or in combination with phosphorus solubilizing bacteria strain (Bacillus MWT-14) on the growth and productivity of two wheat cultivars (Galaxy-2013 and Punjab-2011) along with recommended (150-100NPkgha-1 ) and half dose (75-50NPkgha-1 ) of fertilizers. The combined application of bio-organic phosphate and the phosphorous solubilizing bacteria strain at either fertilizer level significantly improved the growth, yield parameters and productivity of both wheat cultivars compared to non-inoculated control treatments...
April 24, 2018: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/29715603/pro-technological-and-functional-characterization-of-lactic-acid-bacteria-to-be-used-as-starters-for-hemp-cannabis-sativa-l-sourdough-fermentation-and-wheat-bread-fortification
#16
Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello
Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation...
April 24, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29705916/a-population-of-wheat-multiple-synthetic-derivatives-an-effective-platform-to-explore-harness-and-utilize-genetic-diversity-of-aegilops-tauschii-for-wheat-improvement
#17
Yasir Serag Alnor Gorafi, June-Sik Kim, Awad Ahmed Elawad Elbashir, Hisashi Tsujimoto
The multiple synthetic derivatives platform described in this study will provide an opportunity for effective utilization of Aegilops tauschii traits and genes for wheat breeding. Introducing genes from wild relatives is the best option to increase genetic diversity and discover new alleles necessary for wheat improvement. A population harboring genomic fragments from the diploid wheat progenitor Aegilops tauschii Coss. in the background of bread wheat (Triticum aestivum L.) was developed by crossing and backcrossing 43 synthetic wheat lines with the common wheat cultivar Norin 61...
April 28, 2018: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/29691526/black-pepper-based-beverage-induced-appetite-suppressing-effects-without-altering-postprandial-glycaemia-gut-and-thyroid-hormones-or-gastrointestinal-well-being-a-randomized-crossover-study-in-healthy-subjects
#18
Yoghatama Cindya Zanzer, Merichel Plaza, Anestis Dougkas, Charlotta Turner, Elin Östman
Pleiotropic effects of spices on health, particularly on glucose metabolism and energy regulation, deserve further clinical investigation into their efficacy. The aim of the current study was to evaluate whether consumption of a black pepper-based beverage (BPB) preload containing 20 mg gallic acid equivalent (GAE) would exert any effect on postprandial glycaemia, appetite sensations, gut hormones, thyroid function, and gastrointestinal well-being after a white wheat bread (WWB) challenge meal containing 50 g available carbohydrates (CHO) compared to a control beverage...
April 25, 2018: Food & Function
https://www.readbyqxmd.com/read/29689359/arsenic-speciation-in-food-in-belgium-part-2-cereals-and-cereal-products
#19
A Ruttens, K Cheyns, A C Blanpain, L De Temmerman, N Waegeneers
This study reports results of total arsenic (Astot ) and various As species in 75 samples of cereals and cereal products bought on the Belgian market in 2009. In addition to rice, the samples were wheat, pasta, bread and some breakfast cereals. The inorganic species arsenite (AsIII ) and arsenate (AsV ), and the organic As compounds dimethyl arsinate (DMA) and monomethyl arsonate (MA) were the only As species detected. Mean Astot was 0.150 ± 0.089 mg kg-1 in rice and 0.012 ± 0.008 mg kg- in the non-rice cereals...
April 21, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29680041/improving-the-physicochemical-properties-of-whole-wheat-model-dough-by-modifying-the-water-unextractable-solids
#20
Zhijian Jiang, Liya Liu, Wei Yang, Lan Ding, Muhammad Awais, Li Wang, Sumei Zhou
Most studies on improving the quality of wheat flour products have been based on eliminating the adverse effects of water-unextractable arabinoxylan (WUAX) using pentosanase (Pn), but the interactions between the arabinoxylan released from WUAX and gluten have rarely been studied. The results demonstrated that Pn decreased the molecular weight of soluble AX released from water-unextractable solids (57,120-18,450 g mol-1 ). The released AX increased the amount of glutenin macropolymer, accompanied by a decrease in glutenin solubility, but made it more difficult for the free sulfhydryl to form disulfide bonds between glutenin proteins...
September 1, 2018: Food Chemistry
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