[PDF] Top 20 NUTRITIONAL CHARACTERISTICS OF EMMER WHEAT VARIETIES

... content of emmer wheat show a great variability of this ...values of 17.1% in 50 emmer accessions cultivated in the same experimental field, whereas other researches, on the ... See full document

... the nutritional status of the ...source of carbohydrates, proteins, and minerals. The objective of this study is to characterize biofortified beans, quantify the minerals in different ... See full document

... value of snacks containing bran depends on the type and quantitative shares of the ...content of dietary fi bre in produced extrudates ranged from ...increase of bran content in extrudates, ... See full document

... group of crops in the structure of plant production from the economic, agronomic and consumer point of ...Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat ... See full document

... version of the model in the form of a photon of two identical but oppositely charged half- mass, which simultaneously perform translational, rotational and vibrational motion was ...derivation ... See full document

... component of the human diet in underdeveloped ...content of its beans (AKANDE, 2007; FROTA; SOARES; ARÊAS, ...cultivation of cowpea is an essential activity in Brazil from the socioeconomic and ... See full document

... use of Warankashi in the enrichment of wheat bread had effect on the nutritional status of wheat bread with the protein and fat content of bread increased significantly (P ... See full document

... state of Victoria, Australia, inoculation of BYDV before tillering lowered grain yields by 9–79%, but inoculation of the virus at early stem extension lowered only by 6–9% ...weather ... See full document

... influence of the variety (genotype) is concerned with the structure as well as with the quantity of proteins, the influence of growing conditions is based only on quantitative effects [Wieser and ... See full document

... temperature of different parts or organs of a variety also ...effect of OTC warming on 5 varieties of plants and showed that warming response of nutritional component and ... See full document

... assessment of the processing value of flour (Horvat, ...availability of flour, content and quality of gluten are considered the most important flour ...the characteristics of ... See full document

... estimates of additive gene effects (a and aa) and dominance effects (d) were usually negative, indi- cating that these effects contributed more to resistance than to susceptibility (Mather and Jinks, ...type ... See full document

... values of L (lightness) vary from 0 (black) to 100 (white) and the a and b values (chromaticity coordinates) range from -a (green) to + (redness) to - b (blue) to + a ... See full document

... power of wheat cultivars against weeds and believe that by identifying the most important effective characteristics in increasing competitive power of wheat with weeds and use from ... See full document

... viewing of the juice formulation sensory acceptance and to correlated with the physicochemical parameters, a 3-way external preference map obtained by PARAFAC (Nunes et ...matrices of i rows (i samples) and ... See full document

... features of wild emmer from both the southern Levant and north- ern Fertile Crescent, with the results of the PCAs and NJ analysis which suggest that domesti- cated emmer has greater affinity ... See full document

... application of diatomaceous earth to grains has caused some problems, such as changes in physical and mechanical properties, reducing both flowability and density, with visible presence of ...treated ... See full document

... thickness of 20, 45 and 120 mm (total height of the test piece, riser included, was ...examinations of the chemical composition of ferrite and austenite were carried out under the scanning ... See full document

... inoculation of Azospirillum spp. in seeds of corn genotypes grown in the Rio Grande do Sul, and found increased root volume in the evaluated cultivars and increased dry matter yield of shoots ... See full document

... next, wheat flour, whole flaxseed flour, salt, and water were added to the ...with wheat flour, and baked in a conventional oven pre-heated to 180 °C for 25 ... See full document