Cereals
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Recent papers in Cereals
To investigate the microbial and nutritional characteristics of dry feed, liquid feed containing fermented liquid cereal grains, and fermented liquid feed, and their effect on gastrointestinal ecology and growth performance, 120 piglets... more
Field studies were conducted during Rabi 2008-09 to 2011-12 at Agricultural Research Station, Niphad, Maharashtra, India to determine the efficacy of promising entomopathogenic fungi and plant products (extract) for the management of... more
Keywords:fish;Galaxias vulgaris;galaxiid;hybridization;microsatellitefish;Galaxias vulgaris;galaxiid;hybridization;microsatellite
A sensitive, precise and accurate method has been developed for the simultaneous determination of T-2 and HT-2 toxins in cereal grains at ppb levels using high-performance liquid chromatography (HPLC) with fluorescence detection and... more
The importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior to consumption.... more
Zinc fortification is recommended as an appropriate strategy to enhance population zinc status, but guidelines are needed on the appropriate types and levels of zinc fortification of cereal flours for mass fortification programs. To... more
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological... more
The effects of reconstitution of sorghums on dry matter, energy, pro tein and amino acid digestibilities, and the nature of protein binding by sorghum tan nins during digestion were investigated. Grains from a high and a low tannin... more
Combining ability was analyzed using a half diallel of ten parents in bread wheat (Triticum aestivum L. em. Thell.). Combining ability analysis, revealed the importance of both additive as well as non-additive genetic variances for... more
The physical and thermal properties of Chia, Kañiwa, Farro and Triticale grains were investigated at three levels of moisture content (M.C.): 10%, 15% & 20% (d.b). Linear relationship between M.C. & the 1000 seed weight, color &... more
The microsatellite or simple sequence repeat (SSR) marker is the most preferred marker because of its many desirable properties. It is important to increase the genic and genomic resources particularly in legumes because the SSR markers... more
The objectives of this study were to: (i) define the optimum concentration of triticale bran (TB) that can be incorporated in yogurt, (ii) evaluate the prebiotic effects of TB on microbial viability, pH and total titratable acidity (TTA)... more
Oat bran lowers serum lipid concentrations in healthy and hyperlipidemic subjects. To determine the effects of a ready-to-eat oat-bran cereal on lipid concentrations, we fed control (corn flakes) and oat-bran cereal diets for 2 wk to 12... more
Abstract Around 70 percent of crop yield losses are projected because of climate induced abiotic stresses like moisture stress, soil salinity and heat stress. Critical to the stability of cropping systems in the face of climate change is... more
To develop an index of overall diet quality. The Healthy Eating Index (HEI) was developed based on a 10-component system of five food groups, four nutrients, and a measure of variety in food intake. Each of the 10 components has a score... more
Reducing food wastage is one of the challenges in achieving global food security and transforming current food systems. Since human nutrition is closely dependent on cereal production, research was undertaken aimed at understanding the... more