Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption A. Manickavasagan a,∗, M. Reicks b, V. Singh a, A. Sawsana a, A.M. Intisar a, R. Lakshmy a a Sensory and Food Preparation Laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, P.O.Box 34, Pin 123, Oman b Department of Food Science and Nutrition, College of...

A definition of whole grain is a critical first step in investigating health claims for whole grain and its products. Today, there is no internationally accepted definition of whole grain. Some existing definitions are broad and commodity-based, including grains with similar end uses, while others are more restricted. Scientific knowledge must be the basis for inclusion of certain grains. It is...

Quick Facts... •Meeting protein, energy, vitamin and mineral requirements is essential for profitable lamb finishing. •Feedlot lambs are more efficient when self-fed than when hand-fed twice daily. •Lambs fed whole grains have as good or better performance than when they are fed rolled or ground grains. •If lamb finishing rations are more than 60 percent roughage, they should be pelleted for be...

We introduce a stochastic microscopic model to investigate the jamming and reorganization of grains induced by an object moving through a granular medium. The model reproduces the experimentally observed periodic sawtooth fluctuations in the jamming force and predicts the period and the power spectrum in terms of the controllable physical parameters. It also predicts that the avalanche sizes, d...

The pyrolysis and oxidation kinetics of distillers grains and solubles were determined using thermogravimetric analysis. The starting temperature of pyrolysis and oxidation of distillers grains and solubles increased with the increase of heating rate and initial moisture content. The pyrolysis and oxidation of distillers grains and solubles were completed at 650°C and 850°C, respectively, which...

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In this abstract I briefly describe the nutrition transition, how it is taking hold in low- and middle-income countries (LMICs) worldwide, and potential public health interventions emphasizing whole grain foods with a perspective on primordial prevention of noncommunicable chronic diseases (NCDs).