in order to study of the effect of priming and salinity on physiological and chemical characteristics of wheat(triticum aestivum l.), an experiment was carried out at the experimental farm of shiraz university. results showedthat primed plants significantly reduced its gas exchanges by accelerating senescence under a series of salt stress,which became more serious along with the increasing of s...

OBJECTIVE The potential effects of four interventions to improve iodine intakes of six New Zealand population groups are assessed. DESIGN A model was developed to estimate iodine intake when (i) bread is manufactured with or without iodized salt, (ii) recommended foods are consumed to augment iodine intake, (iii) iodine supplementation as recommended for pregnant women is taken and (iv) the l...

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of...

celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. there are different methods to overcome the problems for such patients one of them is using glu...

BACKGROUND Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety. However, the mechanism behind the benefits of acetic acid on blood glucose and satiety is not clear. We hypothesized that the gastric emptying rate could be inv...

Hexaploid Wheat (Triticum aestivum L.) is one of the most important food cereals grown in many areas worldwide. World population is to increase by 2.6 billion in 2050. Ethiopia is one of the world’s nine countries needed to increase food production. Since few studies on genetic diversity & in adequate evaluation of bread wheat varieties; my objective the project is to study genetic diversity of...

Identification of new sources of salt tolerance is particularly important to develop crop varieties suitable for saline soils. We evaluated 129 Pakistani and 58 exotic wheat landraces/cultivars grown in Hoagland's hydroponic nutrient solution, under control (tap water equivalent to 10 mM salt) and salt stress (200 mM NaCl) conditions. Forty-four genotypes were also tested under 250 mM NaCl...

in order to study the effect of salt stress at different growth stages on physiological characteristics and enzyme superoxide dismutas (sod) activity in wheat genotypes a green house experiment was conducted at the agricultural research greenhouse, agricultural, medical and industrial research school, nuclear science and technology research institute of karaj. a split factorial design on the ba...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...