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https://www.readbyqxmd.com/read/28222373/phytochelatins-play-key-roles-for-the-difference-in-root-arsenic-accumulation-of-different-triticum-aestivum-cultivars-in-comparison-with-arsenate-uptake-kinetics-and-reduction
#1
Gao Ling Shi, Lai Qing Lou, Dao Jun Li, Zhu Bing Hu, Qing Sheng Cai
In the previous studies, we have found that arsenic (As) accumulation in roots of bread wheat (Triticum aestivum L.) seedlings were significantly different among different wheat cultivars, and As(V) tolerant wheat cultivars have much higher capacities of root As accumulation. However, the reason for the difference remains unclear. Four wheat cultivars with high (MM45 and FM8) or low (QF1 and HM29) levels of arsenic (As) accumulation were selected to investigate the relationship between root As(V) uptake kinetics and root As accumulation...
February 4, 2017: Chemosphere
https://www.readbyqxmd.com/read/28217266/methodology-and-early-findings-of-the-fifth-survey-of-childhood-and-adolescence-surveillance-and-prevention-of-adult-noncommunicable-disease-the-caspian-v-study
#2
Mohammad Esmaeil Motlagh, Hasan Ziaodini, Mostafa Qorbani, Majzoubeh Taheri, Tahereh Aminaei, Azam Goodarzi, Asal Ataie-Jafari, Fatemeh Rezaei, Zeinab Ahadi, Gita Shafiee, Ali Shahsavari, Ramin Heshmat, Roya Kelishadi
BACKGROUND: This paper presents the methodology and early findings of the fifth survey of a school-based surveillance program in Iran. METHODS: This nationwide study was conducted in 2015 as the fifth survey of a surveillance program entitled "Childhood and Adolescence Surveillance and PreventIon of Adult Non- communicable disease" (CASPIAN-V) study. The protocol was mainly based on the World Health Organization-Global School student Health Survey. We studied 14400 students, aged 7-18 years, and their parents living in 30 provinces in Iran...
2017: International Journal of Preventive Medicine
https://www.readbyqxmd.com/read/28213475/wheat-landrace-genome-diversity
#3
Luzie U Wingen, Claire West, Michelle Leverington-Waite, Sarah Collier, Simon Orford, Richard Goram, Cai-Yun Yang, Julie King, Alexandra M Allen, Amanda Burridge, Keith J Edwards, Simon Griffiths
Understanding the genomic complexity of bread wheat (Triticum aestivum L.) is a cornerstone in the quest to unravel the processes of domestication and the following adaptation of domesticated wheat to a wide variety of environments across the globe. Additionally, it is of importance for future improvement of the crop, particularly in the light of climate change. Focussing on the adaptation after domestication, a nested association mapping (NAM) panel of 60 segregating bi-parental populations were developed mainly involving landrace accessions from the core set of the Watkins hexaploid wheat collection optimized for genetic diversity (WINGEN et al...
February 17, 2017: Genetics
https://www.readbyqxmd.com/read/28213038/hydrolysate-from-a-mixture-of-legume-flours-with-antifungal-activity-as-an-ingredient-for-prolonging-the-shelf-life-of-wheat-bread
#4
Carlo Giuseppe Rizzello, Michela Verni, Stefano Bordignon, Valerio Gramaglia, Marco Gobbetti
Aiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28206756/effect-of-bioprocessing-on-the-in-vitro-colonic-microbial-metabolism-of-phenolic-acids-from-rye-bran-fortified-breads
#5
Ville Mikael Koistinen, Emilia Nordlund, Kati Katina, Ismo Mattila, Kaisa Poutanen, Kati Hanhineva, Anna-Marja Aura
Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran...
February 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28204843/bread-wheat-milling-behavior-effects-of-genetic-and-environmental-factors-and-modeling-using-grain-mechanical-resistance-traits
#6
François-Xavier Oury, P Lasme, C Michelet, A Dubat, O Gardet, E Heumez, B Rolland, M Rousset, J Abecassis, C Bar L'Helgouac'h, V Lullien-Pellerin
Genetic (Pinb-D1 alleles) and environment (through vitreousness) have important effects on bread wheat milling behavior. SKCS optimal values corresponding to soft vitreous or hard mealy grains were defined to obtain the highest total flour yield. Near-isogenic lines of bread wheat that differ in hardness, due to distinct puroindoline-b alleles (the wild type, Pinb-D1a, or the mutated forms, Pinb-D1b or Pinb-D1d), were grown in different environments and under two nitrogen fertilization levels, to study genetic and environmental effects on milling behavior...
February 15, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/28203644/optimization-of-the-functional-characteristics-pasting-and-rheological-properties-of-pearl-millet-based-composite-flour
#7
Olugbenga Olufemi Awolu
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours), run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours) and run 13 (75...
February 2017: Heliyon
https://www.readbyqxmd.com/read/28194800/grain-classifier-with-computer-vision-using-adaptive-neuro-fuzzy-inference-system
#8
Kadir Sabanci, Abdurrahim Toktas, Ahmet Kayabasi
BACKGROUND: A computer vision-based classifier using adaptive neuro-fuzzy inference system (ANFIS) is designed for classifying wheat grains into bread or durum. To train and test the classifier, images of 200 wheat grains (100 for bread and 100 for durum) are taken by a high resolution camera. Visual feature data of the grains related to dimension (#4), colour (#3) and texture (#5) as inputs of the classifier is mainly acquired for each grain using image processing techniques (IPTs). In addition to this main data, 9 features are reproduced from the main features to ensure a varied population...
February 13, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28194157/comparative-phosphoproteomic-analysis-under-high-nitrogen-fertilizer-reveals-central-phosphoproteins-promoting-wheat-grain-starch-and-protein-synthesis
#9
Shoumin Zhen, Xiong Deng, Ming Zhang, Gengrui Zhu, Dongwen Lv, Yaping Wang, Dong Zhu, Yueming Yan
Nitrogen (N) is a macronutrient important for plant growth and development. It also strongly influences starch and protein synthesis, closely related to grain yield and quality. We performed the first comparative phosphoproteomic analysis of developing wheat grains in response to high-N fertilizer. Physiological and biochemical analyses showed that application of high-N fertilizer resulted in significant increases in leaf length and area, chlorophyll content, the activity of key enzymes in leaves such as nitrate reductase (NR), and in grains such as sucrose phosphate synthase (SPS), sucrose synthase (SuSy), and ADP glucose pyrophosphorylase (AGPase)...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28193407/mechanism-of-action-and-interactions-between-xanthine-oxidase-inhibitors-derived-from-natural-sources-of-chlorogenic-and-ferulic-acids
#10
Urszula Gawlik-Dziki, Dariusz Dziki, Michał Świeca, Renata Nowak
The aim of this study was to estimate the phenolic composition and xanthine oxidase (XO) inhibitory activity of green coffee beans (GCB) and wholemeal wheat flour (WF). Additionally, the type and strength of interaction (expressed as the combination index, CI) and mode of XO inhibition were analyzed. The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw). The main phenolic acids in WF were trans- and cis-ferulic acids (257 and 165.57mg/100g dw, respectively). Both ferulic and chlorogenic acids individually inhibited XO, and for their combination moderate synergism was found...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193403/thermal-inactivation-kinetics-of-%C3%AE-galactosidase-during-bread-baking
#11
Lu Zhang, Xiao Dong Chen, Remko M Boom, Maarten A I Schutyser
In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28182971/wheat-paleohistory-created-asymmetrical-genomic-evolution
#12
REVIEW
Caroline Pont, Jérôme Salse
Following the triplication reported in Brassiceae ∼10million years ago, and at the basis of rosids ∼100million years ago, bias in organization and regulation, known as subgenome dominance, has been reported between the three post-polyploidy compartments referenced to as less fractionated (LF), medium fractionated (MF1) and more fractionated (MF2), that have been proposed to derive from an hexaploidization event involving ancestors of 7-14-21 chromosomes. Modern bread wheat experienced similar paleohistory during the last half million year of evolution opening a new hypothesis where the wheat genome is at the earliest stages on the road of diploidization through subgenome dominance driving asymmetry in gene content, gene expression abundance, transposable element content as dynamics and epigenetic control between the A, B and D subgenomes...
February 6, 2017: Current Opinion in Plant Biology
https://www.readbyqxmd.com/read/28178571/genome-wide-identification-and-analysis-of-biotic-and-abiotic-stress-regulation-of-small-heat-shock-protein-hsp20-family-genes-in-bread-wheat
#13
Senthilkumar K Muthusamy, Monika Dalal, Viswanathan Chinnusamy, Kailash C Bansal
Small Heat Shock Proteins (sHSPs)/HSP20 are molecular chaperones that protect plants by preventing protein aggregation during abiotic stress conditions, especially heat stress. Due to global climate change, high temperature is emerging as a major threat to wheat productivity. Thus, the identification of HSP20 and analysis of HSP transcriptional regulation under different abiotic stresses in wheat would help in understanding the role of these proteins in abiotic stress tolerance. We used sequences of known rice and Arabidopsis HSP20 HMM profiles as queries against publicly available wheat genome and wheat full length cDNA databases (TriFLDB) to identify the respective orthologues from wheat...
January 22, 2017: Journal of Plant Physiology
https://www.readbyqxmd.com/read/28173866/opuntia-ficus-indica-cladodes-as-a-functional-ingredient-bioactive-compounds-profile-and-their-effect-on-antioxidant-quality-of-bread
#14
Lotfi Msaddak, Ola Abdelhedi, Amani Kridene, Mostafa Rateb, Lassaâd Belbahri, Emna Ammar, Moncef Nasri, Nacim Zouari
BACKGROUND: In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer's demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality...
February 7, 2017: Lipids in Health and Disease
https://www.readbyqxmd.com/read/28171726/overuse-of-phosphorus-fertilizer-reduces-the-grain-and-flour-protein-contents-and-zinc-bioavailability-of-winter-wheat-triticum-aestivum-l
#15
Wei Zhang, Dunyi Liu, Yumin Liu, Xinping Chen, Chunqin Zou
To supplement human dietary nutrition, it is necessary to evaluate the effects of phosphorus (P) fertilizer application on grain and flour protein contents and especially on the bioavailability of zinc (Zn). A field experiment of winter wheat with six P application rates (0, 25, 50, 100, 200, 400 kg/ha) was conducted from 2013 to 2015. The grain yield increased with P application but was not further enhanced when P rates exceeded 50 kg/ha. As P application increased, the protein concentration in grain and standard flour and the viscosity of standard flour decreased...
February 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28163582/mapping-a-qtl-conferring-resistance-to-fusarium-head-blight-on-chromosome-1b-in-winter-wheat-triticum-aestivum-l
#16
Zenta Nishio, Chihiro Onoe, Miwako Ito, Tadashi Tabiki, Koichi Nagasawa, Hideho Miura
Fusarium head blight (FHB) is one of the most devastating diseases of wheat (Triticum aestivum L.), and the development of cultivars with FHB resistance is the most effective way to control the disease. Yumechikara is a Japanese hard red winter wheat cultivar that shows moderate resistance to FHB with superior bread-making quality. To identify quantitative trait loci (QTLs) for FHB resistance in Yumechikara, we evaluated doubled haploid lines derived from a cross between Yumechikara and a moderate susceptible cultivar, Kitahonami, for FHB resistance in a 5-year field trial, and we analyzed polymorphic molecular markers between the parents...
December 2016: Breeding Science
https://www.readbyqxmd.com/read/28159294/protease-inhibitors-in-various-flours-and-breads-effect-of-fermentation-baking-and-in-vitro-digestion-on-trypsin-and-chymotrypsin-inhibitory-activities
#17
Mine Kostekli, Sibel Karakaya
In this study trypsin (TIA) and chymotrypsin inhibitory (CIA) activities were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours. In addition, effects of fermentation, baking and in vitro digestion on TIA and CIA were studied. Whole wheat flour, dough, and bread did not show any TIA. Other flours displayed TIA. Contrary to, all flours, doughs, and breads exhibited CIA. Although TIA was not detected in the protein extracts obtained from wheat and rye mix breads, protein extract of rye mix flour exhibited TIA...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159269/characterization-of-lentinus-edodes-%C3%AE-glucan-influencing-the-in-vitro-starch-digestibility-of-wheat-starch-gel
#18
Haining Zhuang, Zhongqiu Chen, Tao Feng, Yan Yang, Jingsong Zhang, Guodong Liu, Zhaofeng Li, Ran Ye
Lentinus edodes β-glucan (abbreviated LEBG) was prepared from fruiting bodies of Lentinus edodes. The average molecular weight (Mw) and polydispersity index (Mw/Mn) of LEBG were measured to be 1.868×10(6)g/mol and 1.007, respectively. In addition, the monosaccharide composition of LEBG was composed of arabinose, galactose, glucose, xylose, mannose with a molar ratio of 5:11:18:644:16. After adding LEBG, both G' and G″ of starch gel increased. This is mainly because the connecting points between the molecular chains of LEBG and starch formed so that gel network structures were enhanced...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159253/shelf-life-assessment-of-industrial-durum-wheat-bread-as-a-function-of-packaging-system
#19
Fabio Licciardello, Virgilio Giannone, Matteo Alessandro Del Nobile, Giuseppe Muratore, Carmine Summo, Mariagrazia Giarnetti, Francesco Caponio, Vito Michele Paradiso, Antonella Pasqualone
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28157671/can-wheat-germ-have-a-beneficial-effect-on-human-health-a-study-protocol-for-a-randomised-crossover-controlled-trial-to-evaluate-its-health-effects
#20
André Moreira-Rosário, Helder Pinheiro, Conceição Calhau, Luís Filipe Azevedo
INTRODUCTION: Cardiovascular diseases (CVD) are the leading cause of mortality worldwide and diet is an important contributor to CVD risk. Thus, several food derivatives are being investigated for their beneficial impact on reducing cardiometabolic risk factors, either in risk groups or in healthy population as a preventive measure. Wheat germ is a food by-product with high nutritional value, especially as a concentrated source of dietary fibre and essential fatty acids, but its incorporation into the diet has been rare up to now...
November 10, 2016: BMJ Open
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