The introduction of new high-yielding wheat cultivars and the intensification high year-to-year variability require an additional update information about environmental effects on main quality parameters lacking for newly released in Serbia. This study aimed to determine effect growing seasons technological properties Serbian examine relationships among traits different seasons. experiment was ...

With the development in egocentric vision, skill measurement has been recently proposed as a novel topic in this emerging field. In this report, we record the the experimenter’s first-person videos in Wet labratories (wetlab), and measure his/her operative skills. Specifically, given the videos of expert and amateur, we analyze their head motions, hands motions, eye-hand coordinations and key-m...

Corn milling byproducts are expected to increase dramatically in supply as the ethanol industry expands. Distillers grains, corn gluten feed, or a combination of both byproducts offer many feeding options when included in feedlot rations. These byproduct feeds may effectively improve cattle performance and operation profitability. When these byproducts are fed in feedlot diets, adjustments to g...

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional qualit...

Celiac Sprue, or gluten-sensitive enteropathy, is an inheritable human disease of the small intestine that is triggered by the dietary intake of gluten. Recently, several Proand Gln-rich peptide sequences (most notably PQPQLPY and analogs) have been identified from gluten with potent immunogenic activity toward CD4 T cells from small intestinal biopsies of Celiac Sprue patients. These peptides ...

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development cookies may provide a suitable alternative individuals who are gluten-intolerant. purpose this research was to assess use hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) freshly extracted (cress seed, fenugreek, flaxseed, ...

24 A study was conducted with Senegalese sole (Solea senegalensis) to determine the 25 apparent digestibility coefficients (ADCs) of protein, phosphorus and energy in 26 practical feed ingredients. The digestible energy (DE) content was also evaluated. 27 Test ingredients were anchovy fishmeal, solvent-extracted soybean meal, corn 28 gluten and wheat meal. Due to their low cohesion, sole faeces...