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Determination and Prediction of Digestible and Metabolizable Energy from the Chemical Composition of Chinese Corn Gluten Feed Fed to Finishing Pigs
Finishing Pigs Digestible Energy Metabolizable Energy Prediction Equations
2016/5/16
Two experiments were conducted to determine the digestible energy (DE) and metabolizable energy (ME) contents of corn gluten feed (CGF) for finishing pigs and to develop equations predicting the DE an...
Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)
Gluten NIRS protein, Zeleny sedimentation
2011/6/29
Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming.
Determination of protein and gluten quality-related parameters of wheat fl our using near-infrared refl ectance spectroscopy (NIRS)
Gluten NIRS protein Zeleny sedimentation
2011/3/29
Wet chemistry analyses done for quality control purposes in wheat and fl our processing are time-consuming.
Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allo...
Identification of Specific Low-Molecular-Weight-Glutenin Subunits Related to Gluten Quality in Bread Wheats Soils,fertilizers and plant nutrition
feeding growth nutrition post-larval abalone survival
2009/9/10
The feeding habits of the Ezo abalone, Haliotis discus hannai, changed with growth. Three major changes in the feeding of H. discus hannai were identified by reviewing recent studies on the feeding ha...
Association between the HMW-glutenin subunits and gluten strength characteristics in khorassan wheat lines - Short Communications
bread-making quality electrophoresis seed storage proteins Triticum turgidum
2014/3/11
Khorassan wheat (Triticum turgidum ssp. turanicum Jakubz em. A. Löve & D. Löve) is an ancient tetraploid wheat that was grown in the Mediterranean region and Near East. Sixteen lines differi...
Changes in water absorption of gluten as a result of sprouting of wheat grain
wheat grain sprouting wet gluten water absorption gluten index
2008/11/24
The laboratory test for sprouting of wheat grain (cv. Igna and Roma) was used to evaluate the influence of the degree of sprouting on changes in sorption and rheological properties of gluten freshly w...
Some methodological aspects of determining wet gluten quality by the glutomatic method (a laboratory note)
wheat wet gluten gluten index determination glutomatic system
2008/11/24
One of the weak sides of the glutomatic method for testing wet gluten quality (ICC Standard No. 155) is a variable amount of wet gluten subjected to the action of the centrifugal force as various amo...
Influence of the storage of wheat flour on the physical properties of gluten
wheat flour storage wet gluten water absorption Glutomatic
2008/11/18
The lengthening of the flour storage period caused a gradual
diminution of the quantity of the washed out gluten as well as an
increase in the GI value. Depending on the wheat cultivar, sorption
pr...
Influence of wheat N-fertilization and grain moistening on the physical propertiesof wet gluten
wheat grain moistening wet gluten gluten index glutomatic system
2008/11/18
The influence of wheat N-fertilization and grain moistening on some chosen physical properties of wet gluten have been studied by means of the Glutomatic System. The study material were grain samples ...
Relationships between gluten content and grinding properties of wheat (a short communication)
wheat gluten hardness particle size
2008/11/18
In 14 wheat samples from mixed varieties, the wet gluten content was significantly correlated with grinding energy and particle size of flours. The particle size distributions were bimodal with a main...
Influence of nitrogen fertilization of winter wheat on its gluten quality
winter wheat N-fertilization protein wet gluten gluten index
2008/11/14
Five winter wheat varieties grown in 1992-95 at two levels of the nitrogen fertilization: 50 and 150 kgN/ha, were tested. Protein content, wet gluten content and gluten index value were examined. Glut...
Regression equation for describing gluten thermal expansion
wheat wet gluten heating temperature gluten membranes thermal expansion
2008/11/12
Testing of gluten ability of thermal expansion consisted in heating a small sample of freshly washed out gluten at temperatures causing the boiling of water within it. Gluten membranes extend around f...
THE GENOTYPE EFFECT ON THE RATIO OF WET GLUTEN CONTENT TO TOTAL WHEAT GRAIN PROTEIN
protein wet gluten ratio WG/P, Gluten Index
2010/12/2
Gluten proteins are primarily responsible for the end-use wheat quality and quite a number of methods for gluten quality evaluation was suggested and applied. The aim of the work presented here was to...
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
baking oat bread microstructure gluten transglutaminase descriptive sensory analysis
2010/8/12
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...