Browsing Cereal Science by Title
Now showing items 15-34 of 43
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Evaluation of Extraction Methods and Groat Type With Effects on Quality Analysis of Oat Beverage
(North Dakota State University, 2021)The recent uptick in consumption of plant-based beverages has forced companies to modify production methods to further optimize the process. The objective of this study was to evaluate how groat type, water to grain ratio, ... -
Evaluation of Pea Protein and Modified Pea Protein as Egg Replacers
(North Dakota State University, 2012)Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and emulsifying properties but a poor gelling characteristic. However, this can be corrected by Transglutaminase (TGase) treatment. PPIs were ... -
Fabrication and Characterization of Antifungal Essential Oil-In-Water Nanoemulsion Delivery System Targeting Fusarium Graminearum In Vitro and During the Malting Process
(North Dakota State University, 2019)Fusarium mycotoxins represent the most food safety concern for the malting industry. The complete prevention of Fusarium mycotoxins in the grains by limiting toxigenic fungi in the field and during storage is not practical. ... -
Factors Influencing the Formation of Zein and Gum Arabic Complex Coacervates
(North Dakota State University, 2014)Complex Coacervates are mixtures of biopolymers such as proteins and polysaccharides. The objectives of this research were to (1) determine the optimum biopolymer ratio and pH for the formation of Zein protein and gum ... -
Genetic and Phenotypic Assessment of Iron and Folate Concentration in Lentil (Lens Culinaris Medik.)
(North Dakota State University, 2015)Micronutrients and vitamins are chemical elements required in trace quantities for normal human growth and development. Micronutrients and vitamin deficiency is prevalent throughout the world. The first objective of this ... -
Growth of Fusarium Graminearum on Wheat Bran/Agar Cultures in Relation to Fusarium Head Blight Susceptibility
(North Dakota State University, 2012)Research investigates the chemical basis for Fusarium head blight (FHB) resistance and initiating development of a screening test for resistant wheat genotypes. The focus is on minimizing cost of screening and gaining ... -
Hard Red Spring Wheat Quality Evaluation with Various Roller Mill Types and Breadmaking Methods
(North Dakota State University, 2016)Roller mill type and breadmaking methods might be a source of variation in the evaluation of the end-use quality of Hard Red Spring (HRS) wheat. In this study, various roller mill types and baking methods have been used ... -
Historical and Modern Hard Red Spring Wheat Comparison: Analysis of Proximate, Enzyme Activity, Phenolic Acid, and Starch Properties
(North Dakota State University, 2016)Some claim modern wheat is biochemically different from historic wheat and contributes to chronic diseases. This research was necessary to determine if any significant differences existed between historic and modern hard ... -
Investigation of Protein Composition in Historical and Modern Hard Red Spring Wheat Cultivars
(North Dakota State University, 2016)Many hard red spring (HRS) wheat cultivars have been released in North Dakota with improved traits. In this study, 30 HRS wheat cultivars released between 1910 and 2013 were investigated. The objectives of this study were ... -
Iron Biofortification Potential of Field Pea (Pisum Sativum L.)
(North Dakota State University, 2012)Iron (Fe) deficiency affects more than 3 billion of the global population. The objectives of this study were to (1) determine the genetic and environmental variation of seed Fe concentration and food matrix factors that ... -
Manufacturing Optimization of Non-Traditional Pasta Products
(North Dakota State University, 2015)A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked ... -
Metabolite Profiling of Hard Red Spring Wheat (Triticum Aestivum) Inoculated with Fusarium Graminearum Utilizing Ultra High Pressure Liquid Chromatography-Quadrupole Time of Flight / Mass Spectrometry
(North Dakota State University, 2015)Fusarium Head Blight (FHB) of wheat is a fungal disease caused mainly by Fusarium graminearum. It has been a persistent worldwide problem for years causing substantial economic losses. Efforts to breed resistance in wheat ... -
Modeling and Analysis of Impacts of Right-Tum Lane Lengths
(North Dakota State University, 2010)Turn lanes have been studied for several decades, with focus being on left-tum lanes and for urban areas. The need for right-turn lanes has been studied using the impact of such turn lanes on both safety and operational ... -
Phase Behavior of Concentrated Pea Protein Isolate-Pectin Mixture and Their Application
(North Dakota State University, 2020)Proteins and polysaccharides are the two major ingredients and often used together in processed food. In aqueous solution, protein–polysaccharide complexation leads to form either in one- or two- phase systems. In recent ... -
Phenolic Antioxidant-Linked Bioactive Enrichment in Black Beans (Phaseolus Vulgaris L.) To Screen for Health Benefits and Enhancement of Salinity Resilience
(North Dakota State University, 2016)Dietary consumption of black bean has diverse human health benefits which can be targeted as part of dietary strategies for chronic disease management. A gap in knowledge currently exists regarding how to advance the ... -
Physicochemical Properties of Commercial Gums and their Effects on Processing and Cooking Quality of Nontraditional Pasta
(North Dakota State University, 2012)Processing characteristics and quality of pasta made from durum flour and semolina and the physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta was ... -
Physicochemical Properties of Pre-Harvest Sprouted Hard Spring Wheat
(North Dakota State University, 2011)Pre-Harvest Sprouting (PHS) can cause severe economic loss in wheat grown across many areas of the world. Prolonged rainfall before harvest and high temperatures can contribute to the occurrence of PHS. Grain growers prefer ... -
Prebiotics in Lentil (Lens Culinaris L.)
(North Dakota State University, 2013)Prebiotic carbohydrates are an important component of healthy diet. The objectives of this study were (1) to compare the concentrations of prebiotic carbohydrates in different lentil genotypes and growing locations and (2) ... -
Prediction of Wort Fermentability in Two-Rowed Barley Genotypes
(North Dakota State University, 2016)Fermentability is the parameter that describes the ability of yeast to turn sweet wort into alcohol. As the efficiency of this process is related with alcohol yield, it will regulate the amount of beer produced from a given ... -
Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate
(North Dakota State University, 2014)More than 25 and 79 million individuals in the U.S. have diabetes and pre-diabetes, respectively. Many individuals are required to monitor blood glucose levels. Glycemic index (GI), a measurement of how a food affects the ...