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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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making
(North Dakota State University, 2017)
Consumer interest in dietary fiber is on the rise as more information about its potential impact on health has become available. Flour from yam (Dioscorea rotundata) could have useful applications in the baking industry, ...
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 ...
Structurally Diverse Arabinoxylan Hydrolyzates: Their Activity as Immunomodulators and their Effect on Growth of Bacteroidetes
(North Dakota State University, 2015)
Arabinoxylan (AX) is a plant polysaccharide which consists of a xylan backbone on which arabinose is substituted. Thirty structurally different wheat arabinoxylan hydrolyzates (AXH) were prepared by means of different ...
Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality
(North Dakota State University, 2017)
An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor ...