increasing resource use efficiency is one of the important ways to enhance agricultural productions and reduce environmental hazards. for this purpose, improvement of n use efficiency is an effective approach. nitrogen losses not only occur in field but also in the processing course. the objective of this study was to calculate nitrogen losses and efficiency during production to consumption for...

In 1890, 2 years before the term ^^hemicellulose" was introduced into chemical Uterature by Schulze (12) j^ Allen and ToUens (1) extracted wheat straw with alkali and obtained a product that on hydrolysis afforded ¿-xylose. In 1901 Salkowski (11) extracted wheat straw with boiling 6-percent sodium hydroxide solution and showed that the xylan could be precipitated from the alkaline extract by me...

The International Center for Maize and Wheat Improvement (CIMMYT) leads the Global Wheat Program, whose main objective is to increase the productivity of wheat cropping systems to reduce poverty in developing countries. The priorities of the program are high grain yield, disease resistance, tolerance to abiotic stresses (drought and heat), and desirable quality. The Wheat Chemistry and Quality ...

Lipid oxidation is one of the major quality issues wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse germplasm resources are available for industrial production breeding selection. Therefore, to improve stability qualities wholegrain, it important study lipid varieties, together with antioxidant contents. In this study, 65 varieties were evaluated oxidativ...

Sodium dodecyl sulfate (SDS) sedimentation volume has long been used to characterize wheat flours and meals with the aim of predicting processing and end-product qualities. In order to survey the influence of low-molecular-weight glutenin subunits (LMW-GSs) at Glu-B3 locus on wheat SDS sedimentation volume, a total of 283 wheat (Triticum aestivum L.) varieties including landraces and improved a...

wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

On May 10, 2004, Monsanto Company announced the suspension of its plans to commercialize Roundup Ready (RR) wheat.372 This decision did not come in response to any health or environmental regulatory concern. Regulatory review was underway at APHIS and FDA, with most observers not expecting either agency to object to the product.373 Monsanto’s decision was driven, rather, by a declining wheat ma...

Sitophilus oryzae (L.), S. granarius (L.), Tribolium castaneum (Hbst.), Oryzaephilus surinamensis (L.), Rhyzopertha dominica (F.), Tenebroides mauritanicus (L.), and Cryptolestes pusillus (Schon.) transmitted Salmonella montevideo from wheat contaminated with 10(6) organisms/g to clean wheat. The insects were fed on the contaminated grain for 21 days and were then transferred to clean grain and...