Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Publication
- Publication Type
Articles 1 - 4 of 4
Full-Text Articles in Food Science
Studies On Asparagine In Nebraska Wheat And Other Grains, Sviatoslav Navrotskyi
Studies On Asparagine In Nebraska Wheat And Other Grains, Sviatoslav Navrotskyi
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Understanding of the contribution of environmental and genetic factors on the chemical composition of different grains is a critical issue in the area of food safety of cereal products. Numerous studies have reported that asparagine can form acrylamide, a toxic and potentially carcinogenic precursor compound, during a Milliard reaction. Therefore, studying the environmental and genetic effects that contribute to accumulation of asparagine in wheat and proso millet lines, which were grown in the state of Nebraska, is important for supporting breeding programs aimed at providing safer crops for consumers. In the realm of reduction of the asparagine concentration in wheat-based …
Comparison Of Hermetic Storage Of Wheat With Traditional Storage Methods In India, Pavel Somavat, Haibo Huang, Sunil Kumar, Mukesh K. Garg, Mary-Grace C. Danao, Vijay Singh, Marvin R. Paulsen, Kent D. Rausch
Comparison Of Hermetic Storage Of Wheat With Traditional Storage Methods In India, Pavel Somavat, Haibo Huang, Sunil Kumar, Mukesh K. Garg, Mary-Grace C. Danao, Vijay Singh, Marvin R. Paulsen, Kent D. Rausch
Department of Food Science and Technology: Faculty Publications
India is among the countries experiencing high postharvest losses. Four hermetic bags, two metallic bins, and two gunny bag (also known as jute or burlap bag) piles each containing 1 tonne of wheat were instrumented with temperature, relative humidity, and carbon dioxide sensors. Representative samples from each structure were collected each month and tests for moisture, germination, insect-damaged grain, and milling yield were performed. After nine months, wheat stored in hermetic bags had higher germination (87%) and lower insect-damaged grain percentages (0% to 0.33% with a mean value of 0.2%). Hermetic bags with deliberately introduced Rhyzopertha dominica successfully eliminated the …
Genetic Diversity In Concentration Of A Protein Subcomponent In Selected Wheat Lines, Andrew B. Berman, Kelsey Gentry, Alexander K. Lee, Molly Yandrofski, Malorie Young, Robert L. Paris
Genetic Diversity In Concentration Of A Protein Subcomponent In Selected Wheat Lines, Andrew B. Berman, Kelsey Gentry, Alexander K. Lee, Molly Yandrofski, Malorie Young, Robert L. Paris
The Research and Scholarship Symposium (2013-2019)
Celiac Disease is a hypersensitive response to gluten caused by HLA-DQ2 or HLA-DQ8 T-cell presentation, initiating destruction of intestinal epithelial cells. Studies indicate that an indigestible fragment of the gluten molecule, alpha-gliadin subcomponent 33-mer, rich in proline and glutamine, is responsible for the hypersensitivity response. Determination of 33 mer concentration in wheat lines would be beneficial to future development of wheat lines with reduced 33 mer concentration. Protein from wheat flour was extracted and subjected to western blot in order to quantify the concentration of 33-mer. This will be a valuable tool for future research efforts focused on identification and …
Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri
Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri
UCARE Research Products
Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the World …