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Substitution of whole grains for refined grains: a means to avoid excess B-vitamin intake
refined grains excess B-vitamin hole grains
2018/11/19
We read with interest the article by Karl et al. (1) in a recent issue of the Journal. The authors studied the effects of the substitution of whole grains for refined grains on energy-balance metrics ...
Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
healthy food nutritive value puffed grains composition
2016/12/9
Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was perfor...
Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit
definitions interdisciplinary whole grain whole-grain foods standard methods HEALTHGRAIN health benefits
2018/12/19
Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the princi...
Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Cryo-SEM gluten microstructure SDS-PAGE SEM
2014/7/10
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the lat...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
ergosterol principal component analysis trichothecenes Triticum aestivum Triticum durum Triticum spelta
2014/2/25
The concentrations of ergosterol, type A trichothecenes (HT-2 toxin, T-2 tetraol and scirpentriol), and type B trichothecenes (deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, nivaleno...
Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice
early harvesting cooked rice sweetness
2009/7/8
In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and “deliciousness,” we compared “early-har...
Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
early harvesting cooked rice sweetness
2009/6/18
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains
kefiran polysaccharide Lactobacillus kefiranofaciens lactic acid bacteria
2009/6/18
Kefiran production by Lactobacillus kefiranofaciens alone under the culture conditions established by mimicking the presence and activities of yeast cells in kefir grains was investigated. When the pH...
Discrimination of Cooked Mochiminori and Koshihikari Rice Grains by Observation of Internal Hollows Using Light Transmittance Photography
light transmittance internal hollow Mochiminori Koshihikari
2009/6/17
We compared cv. Mochiminori as glutinous rice and cv. Koshihikari as non-glutinous rice using light transmittance photography and clarified that the maximum hollow width/grain width ratios at the holl...
Studies on Textural and Chemical Changes in Aged Rice Grains
aged rice texture in cooked rice oxidation of proteins
2009/6/10
Chemical properties and textures of cooked rice prepared with aged rice grains were investigated and compared with those of cooked rice prepared with new rice grains. Differences in stickiness/hardnes...
Some Engineering Properties of Soybean Grains
Soybeangrains engineering properties moisture content physical mechanical properties
2008/10/29
The some engineering properties of soybean grains were determined as a function of moisture content in the range of 10.62-27.06% dry basis (d.b.). The average length, width and thickness were 7.795, 7...
Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan
starch strong wheat flour breadmaking dough property bread staling
2008/4/20
The wheat dough and baking properties of various strong-type wheat grains cultivated in Japan—Kitanokaori (strong), Glenlea and Bluesky (extra-strong), and Haruyutaka (semi-strong)—were evaluated by c...
Effects of Milling Ratio on Properties of Endosperm Starches and Rice Flours from Milled Japanese Rice Grains
milling milled rice grain pasting properties gelatinization properties starch structure
2008/4/20
Flour and endosperm starch prepared from rice grains of three Japanese rice cultivars milled from 90 to 30% of their original weight were subjected to physicochemical/structural analysis in order to e...
α-Amylase Affects Starch Accumulation in Rice Grains
α-amylase Oryza sativa L. ripening seeds starch transgenic plant
2008/4/10
isoforms I-1 and II-4 were found in rice grains during ripening, α-amylase II-4 being the most predominant isoform. To determine their functions in ripening seeds, we generated a series of transgenic ...
