Open Access. Powered by Scholars. Published by Universities.®
- Institution
- Keyword
-
- Agriculture (1)
- Animal processing (1)
- Animal production (1)
- Beer (1)
- Bread (1)
-
- Celiac (1)
- Characteristics (1)
- Climate change (1)
- Corn (1)
- Crops processing (1)
- Crops production (1)
- Economic contribution (1)
- Environment (1)
- Extrusion (1)
- Food (1)
- Forestry processing (1)
- Forestry production (1)
- Genotype (1)
- Gluten (1)
- Green leaf volatiles (1)
- Multivariate statistics (1)
- Nutrition (1)
- Protein (1)
- Soy (1)
- Texture (1)
- Publication
- Publication Type
Articles 1 - 3 of 3
Full-Text Articles in Food Chemistry
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
Research Reports and Research Bulletins
Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …
Three Lc-Ms Plant Metabolomics Studies Of Hop (Humulus) Species: Wild H. Neomexicanus, Drought Stress, And Agricultural Terroir, Taylan Morcol
Three Lc-Ms Plant Metabolomics Studies Of Hop (Humulus) Species: Wild H. Neomexicanus, Drought Stress, And Agricultural Terroir, Taylan Morcol
Dissertations, Theses, and Capstone Projects
The hop plant (Humulus L., Cannabaceae) is a dioecious, perennial, twining vine with a long history of human use. Nowadays, hop plants are generally grown for their inflorescences (“cones”), which are used in brewing for their phytochemical metabolites. Many of these metabolites are involved in plant stress response and communication. Genetics and environment are two major factors that affect plant metabolism. In three separate metabolomics studies, this project examined the effects of both genetic and environmental factors on hop phytochemistry.
In the first study, 23 hop genotypes were grown in two different locations in the Pacific Northwest region of …
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.