Now showing items 1-10 of 97
Kinetics of tocopherol degradation during the storage of wheat germ oil
(John Wiley & Sons Inc, 2015-11)
Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat-treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n-hexane) and ...
Wheat germ stabilization by infrared radiation
(Association of Food Scientists and Technologists of India, 2017-01)
Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat ...
Physical characterization and fluidization design parameters of wheat germ
Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. ...
Wheat Leaf Rust Fungus: RIMAPS Analysis to Detect Germ-tube Orientation Pattern
(Cambridge University Press, 2015-09)
Wheat is severely affected by a destructive disease, leaf rust, caused by fungus, Puccinia triticina E. All over the world, wheat leaf rust reduces crop yield up to 10%. When the uredospore reaches the leaf surface develops ...
Cereal bars with soy protein and wheat germ, physicochemical characteristics and texture during the storage.
(Archivos Latinoamericanos NutricionCaracasIrã, 2005)
INHIBITION OF THE WHEAT-GERM DNA POLYMERASE-A ACTIVITY BY THE ANTIVIRAL DRUG HPA-23
(Kluwer Academic PublDordrechtHolanda, 1993)
Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer
Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers ...
High-level expression and purification of recombinant wheat germ agglutinin in Rachiplusia nu larvae
Wheat germ agglutinin (WGA) is a homodimeric lectin stabilized by non-covalent interactions. Each monomer of 171 residues, which has a complex structure with 16 disulfide bridges, determines two sites for the specific ...
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...