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Articles 1 - 5 of 5
Full-Text Articles in Food Science
Mathematical Models Of Zea Mays: Grain Yield And Aboveground Biomass Applied To Ear Flex And Within Row Spacing Variability, Todd Curtis Ballard
Mathematical Models Of Zea Mays: Grain Yield And Aboveground Biomass Applied To Ear Flex And Within Row Spacing Variability, Todd Curtis Ballard
Masters Theses & Specialist Projects
Field studies were conducted during the summers of 2007 and 2008 at the Agricultural Research and Education Complex, Western Kentucky University, Warren County, KY and commercial production fields in Caldwell County, KY, Warrick County IN, and Vanderburgh County, IN. The goals of these studies were to further validate the Duncan grain yield model, the Russell aboveground biomass model, and to study the effect of inconsistent spacing within rows on Zea mays L. yield. Plant spacing other than uniform decreases grain yield and profitability. The population experiments conducted at the Warren County location were a randomized complete block design with three …
Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor
Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor
INTSORMIL Scientific Publications
Malt (dried, sprouted cereal grain) is the major ingredient in most beers and in certain hot and cold beverages. It is also a useful ingredient in some cereal food products such as bread and infant porridges. In terms of nutrients, malt contains mainly complex carbohydrates (starch and dietary fiber), but also protein of reasonable quality and availability, B vitamins and minerals. Malt is a source of hydrolytic enzymes, especially amylases. In brewing, the malt amylases produce the sugars which the yeast ferments to alcohol and carbon dioxide The amylases also increase the sweetness and improve the texture of food products …
Assessing The Effect Of Product Variability On The Management Of The Quality Of Mushrooms (Agaricus Bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan
Assessing The Effect Of Product Variability On The Management Of The Quality Of Mushrooms (Agaricus Bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan
Articles
To study the shelf-life of mushrooms, over 25 batches were subjected to three storage temperatures (T) (5, 15 and 25 ◦ C) and three storage relative humidity (RH) levels (70, 80 and 90%). The effect of T and the RH on the kinetics of quality attributes of the batches was studied by measuring water activity, turgor, colour (L, a* and b* in the Hunter Scale) and weight loss of three different tissues (cap, gills and stipe) of the mushroom. Linear mixed effect models, comprising polynomial models to describe quality kinetics and allowing for batch-to-batch and inside-batch nested variabilitystructure, were built. …
Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre
Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre
Doctoral
The shelf life of mushrooms (Agaricus bisporus) is affected by the natural variability of the produce which influences the perishable vegetable quality. One of the main causes of this variability is non-homogeneity in the product maturity at harvest, resulting in each vegetable batch being at a different stage of senescence. The present work aims to study a new approach to improve the assessment of the shelf life of mushrooms (Agaricus bisporus) taking into account this variability. The study of variability involved the: i) study of the shelf life, quality parameters and variability of the mushrooms and modelling these experimental laboratory …
Quantitative Trait Locus Mapping For Seed Mineral Concentrations In Two Arabidopsis Thaliana Recombinant Inbred Populations, Brian M. Waters, Michael A. Grusak
Quantitative Trait Locus Mapping For Seed Mineral Concentrations In Two Arabidopsis Thaliana Recombinant Inbred Populations, Brian M. Waters, Michael A. Grusak
Department of Agronomy and Horticulture: Faculty Publications
Biofortification of foods, achieved by increasing the concentrations of minerals such as iron (Fe) and zinc (Zn), is a goal of plant scientists. Understanding genes that influence seed mineral concentration in a model plant such as Arabidopsis could help in the development of nutritionally enhanced crop cultivars. Quantitative trait locus (QTL) mapping for seed concentrations of calcium (Ca), copper (Cu), Fe, potassium (K), magnesium (Mg), manganese (Mn), phosphorus (P), sulfur (S), and Zn was performed using two recombinant inbred line (RIL) populations, Columbia (Col) × Landsberg erecta (Ler) and Cape Verde Islands (Cvi) × Ler, grown …