Thematische Bibliographien / Wheat Nutrition

Auswahl der wissenschaftlichen Literatur zum Thema „Wheat Nutrition“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 29. Januar 2023

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Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Zeitschriftenartikel zum Thema "Wheat Nutrition":

1

Ulatowski, Lynn, und Marina Marusic. „Is Wheat Bread a Better Choice Than White Bread?“ Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 568. http://dx.doi.org/10.1093/cdn/nzab043_020.

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Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.
2

Ondřej, Sedlář, Balík Jiří, Kulhánek Martin, Černý Jindřich und Kos Milan. „Mehlich 3 extractant used for the evaluation of wheat-available phosphorus and zinc in calcareous soils“. Plant, Soil and Environment 64, No. 2 (06.02.2018): 53–57. http://dx.doi.org/10.17221/691/2017-pse.

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Relation between wheat (Triticum aestivum) nutritional status determined at the beginning of stem elongation and during anthesis, respectively, and available content of phosphorus (P-M3) and zinc (Zn-M3) determined by the Mehlich 3 extractant was studied. Both one-year pot experiment with spring wheat and two-year on-farm trials with winter wheat were run on various calcareous soils (pH values of 7.18–7.94, median 7.80, P-M3 1–289 ppm, median 54, and Zn-M3 2–14 ppm, median 4), in the Czech Republic (Central Europe). Phosphorus nutrition index (ratio of phosphorus concentration in shoot biomass to critical phosphorus concentration – P<sub>c</sub>) was calculated using the Belanger et al.’s model: P<sub>c</sub> = –0.677 + 0.221N – 0.00292N(2), where both phosphorus and nitrogen concentrations were expressed in g/kg shoot dry matter. Unlike phosphorus concentration in shoot biomass, phosphorus nutrition index significantly correlated with P-M3 content in soil. Optimal values of the phosphorus nutrition index were recorded if P-M3 was 51–68 ppm. Zinc concentration in shoot biomass more strongly correlated with P:Zn ratio (M3) in soil compared to Zn-M3 content in soil. P:Zn ratio in shoot biomass of 130:1 did not lead to phosphorus deficiency and corresponded to P:Zn (M3) ratio in soil of 9.3:1–14.3:1.
3

Nakov, Gjore, Nastia Ivanova, Tzonka Godjevargova und Stanka Damyanova. „PUBLIC OPINION SURVEY ABOUT CONSUMPTION OF CEREALS AND THEIR PRODUCTS IN THE REPUBLIC OF MACEDONIA AND THE REPUBLIC OF BULGARIA“. Applied Researches in Technics, Technologies and Education 6, Nr. 1 (2018): 62–68. http://dx.doi.org/10.15547/artte.2018.01.010.

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Cereals in nutrition provide the energy necessary for daily functions and usual metabolic processes. Apart from being used as basic raw material in beer and whisky production, barley is more often used in baking industry through fortifying wheat products or through complete replacement of wheat flour with barley flour. Triticum monococcum L. is a wild wheat whose interest for cultivation rises due to dietetic nutritive aspects of this particular type of wheat, mainly because of the important role in preventing cancer, diabetes and chronic diseases. The aim of this abstract is to assess the knowledge and attitudes of consumers in the Republic of Macedonia and the Republic of Bulgaria regarding the consumption of cereals in daily nutrition and products from different cereals.
4

Din, Zia ud, Parvez Iqbal Paracha, Zahoor ul Haq, Zahoor Ahmad, Zara Khan und Muhammad Asif. „Wheat Productivity: Role of Farmers’ Nutritional Status“. Turkish Journal of Agriculture - Food Science and Technology 4, Nr. 8 (15.08.2016): 692. http://dx.doi.org/10.24925/turjaf.v4i8.692-699.770.

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This follow-up study was carried out to investigate association of wheat productivity with the nutritional status of farmers in an agricultural area of North West Pakistan. A total of 1200 small scale farmers were randomly recruited and screened for nutrition status. Total of 226 farmers were found malnourished. An equal number of well-nourished farmers were randomly selected; detailed data on wheat yield and relevant confounding factors were collected interviewing groups. Multivariate linear regression analysis was performed to identify factors in relation to wheat yield. Comparing to well-nourished, malnourished farmers were more likely to report less wheat yield. Agricultural predictors that independently and significantly explained variation in wheat production included crop rotation, sowing time, and per acre agricultural inputs. Farmers' nutritional status; and dietary patterns further increased variance in wheat yield. The study findings reaffirmed the importance of farmers' nutritional status in predicting wheat yield.
5

Echeverría, H. E., C. A. Navarro und F. H. Andrade. „Nitrogen nutrition of wheat following different crops“. Journal of Agricultural Science 118, Nr. 2 (April 1992): 157–63. http://dx.doi.org/10.1017/s0021859600068738.

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SUMMARYA trial using a split-plot with blocks design was carried out at the INTA Balcarce Experimental Station, Argentina on a typic argiudol soil to evaluate N nutrition in wheat after different preceding crops and using two rates of N fertilization (0 and 90 kg N/ha).Wheat (Triticum aestivum), soyabean (Glycine max), sunflower (Helianthus annuus) and maize (Zea mays) were grown in different combinations for two successive years (1984/85 and 1985/86).No water stress was detected during either growing season. Nitrogen availability was altered by the previous crops grown, but the effect lasted only for one season. Wheat following maize yielded least with no N and responded most to N fertilization. The highest yields of wheat without N and the lowest response by wheat to N fertilization were found after crops of soyabean and sunflower.Wheat after a fertilized wheat crop did not respond to N fertilization because of a serious attack of take-all (Gaeumannomyces graminis tritici).The nitrate concentration in wheat stem bases was found to be a good estimator of the availability of soil N.
6

Davydova, O. E., M. D. Axylenko, S. I. Kotenko, A. P. Gaevskyi und V. G. Kaplunenko. „New composite preparations for wheat nutrition improvement“. Fiziologia rastenij i genetika 48, Nr. 5 (Oktober 2016): 424–32. http://dx.doi.org/10.15407/frg2016.05.424.

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7

Dänicke, S., D. Gädeken, K. H. Ueberschär, U. Meyer und H. Scholz. „Effects ofFusarium-toxincontaminated wheat in ruminant nutrition“. Mycotoxin Research 18, S1 (März 2002): 24–27. http://dx.doi.org/10.1007/bf02946056.

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8

Rehman, Abdul, Muhammad Farooq, Levent Ozturk, Muhammad Asif und Kadambot H. M. Siddique. „Zinc nutrition in wheat-based cropping systems“. Plant and Soil 422, Nr. 1-2 (07.12.2017): 283–315. http://dx.doi.org/10.1007/s11104-017-3507-3.

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9

Skolnick, A. A. „Separating wheat from chaff of nutrition information“. JAMA: The Journal of the American Medical Association 278, Nr. 13 (01.10.1997): 1052–53. http://dx.doi.org/10.1001/jama.278.13.1052.

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Skolnick, Andrew A. „Separating Wheat From Chaff of Nutrition Information“. JAMA: The Journal of the American Medical Association 278, Nr. 13 (01.10.1997): 1052. http://dx.doi.org/10.1001/jama.1997.03550130018007.

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Zeitschriftenartikel Dissertationen Bücher

Dissertationen zum Thema "Wheat Nutrition":

1

Morrison, Elizabeth. „The contribution of Australian wheat and wheat products essential trace mineral intake“. Thesis, Queensland University of Technology, 1996. https://eprints.qut.edu.au/36731/1/36731_Morrison_1996.pdf.

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Nutrition authorities' current recommendations include an increased consumption of whole grain cereal products, including wheat products, in order to increase consumption levels of dietary .fibre. However, the essential trace mineral contribution of such products tends to be underestimated. The trace mineral data for Australian wheat and wheat products, moreover, tends to be lacking or out-of-date. Consequently, a survey was conducted to obtain information on the nutritional value of wheat and wheat products with regard to trace minerals. Wheat grain samples were procured from around Australia, over two seasons in most cases. A method was developed utilising a microwave digestion procedure and inductively-coupled plasma atomic emission spectroscopy (ICP-AES) to analyse these samples for the following minerals (mean result of 233 samples in parenthesis): magnesium (1160mg/kg), zinc (18mg/kg), iron (30mg/kg), manganese (33mg/kg), copper (3.2mg/kg), nickel (0.30mg/kg), chromium (0.04mg/kg), cobalt (0.03mg/kg), cadmium (less than detection limit) and aluminium (3.7mg/kg). Mineral content was, generally, strongly correlated (positively) with protein content. Significant geographical and seasonal variations in the mineral content of wheat grain were identified. A number of wheat products were also analysed as above. An assessment of the contribution of wheat and wheat products to the mineral intake of a general adult Australian population was explored and concluded to be significant.
2

Shahsavani, Shahin. „Sulphur nutrition and wheat production in northern Iran“. Thesis, University of Newcastle Upon Tyne, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391969.

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3

Krishnasamy, Karthika. „Sodium and cultivar effects on potassium nutrition of wheat“. Thesis, Krishnasamy, Karthika (2015) Sodium and cultivar effects on potassium nutrition of wheat. PhD thesis, Murdoch University, 2015. https://researchrepository.murdoch.edu.au/id/eprint/29246/.

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In arid and semiarid regions, soil salinity is largely due to excessive sodium chloride (NaCl) which, apart from osmotic and specific Na+ and Cl- ion effects, has a detrimental effect on potassium (K) uptake and nutrition of most crops. However, in K deficient soils, Na+ can substitute for some functions of K+, provided that plants have the ability to take up, translocate, and compartmentalise Na+ into the vacuoles where it mainly replaces the biophysical functions of K+ in maintaining cell turgor, ionic balance, regulating osmotic potential and improving water balance via stomatal conductance. Potassium deficiency and soil salinity stress have become increasingly common in agricultural lands of Western Australia (WA) and many parts of the world, but the role of Na in K nutrition of wheat (Triticum aestivum L.) is not well understood. The interaction between K and Na in wheat genotypes differing in K-use efficiency has not been researched previously. This research focussed mainly on low to moderate concentrations of Na in wheat K nutrition and less emphasis is placed on Na toxicity effects as there is a large body of research available on Na toxicity effects. A series of glasshouse experiments were designed for both soil and solution culture where Na was supplied at a range of concentrations at low and adequate K levels. The responses of K-efficient and K-inefficient Australian wheat cultivars were examined. Plant responses were assessed by measuring plant growth, leaf gas exchange, shoot and root K and Na concentrations and their contents. High soil Na levels (100 and 200 mg Na/kg) greatly reduced the plant growth in wheat cultivars predominantly at low soil K (40 mg K/kg). By contrast, low to moderate Na levels (25 and 50 mg Na/kg in soil culture and 2 mM Na in solution culture) stimulated wheat growth at low K supply, particularly in K-efficient cultivars compared with K-inefficient cultivars. Roots were more responsive to low concentrations of Na than shoots in experiments where growth stimulation was observed. Low to moderate Na supply also increased leaf net photosynthesis and stomatal conductance at low K supply, with the measured values similar to those observed under adequate K condition both in soil and solution culture. In the split-root experiment, the positive effects of moderate soil Na on growth and K uptake of low K plants were evident when K and Na were supplied in the same or different parts of the root system. In low K soil, low to moderate Na levels increased plant K content, particularly shoot K content, which may account for the increased leaf net photosynthesis rate, stomatal conductance, and plant dry weight. In contrast to previous reports, which attributed Na stimulation of plant growth at low K to increased Na+ uptake and utilisation in place of K+, in wheat, Na+ increased K+ uptake in soil culture, and it increased Rb+ uptake (as a tracer of K+) in solution culture experiments. Hence we attribute most of the benefits of low to moderate Na application in wheat to improved K uptake and K nutrition. The main mechanism for Na+-stimulated K+ uptake under limited K availability with low external Na supply in wheat is likely the effect of Na+ on K+ transporters, both on high-affinity and low-affinity K+ uptake transport systems. In this study, K-use efficiency among wheat cultivars showed varied responses to Na supply at low K, with increased stimulation in root growth, shoot K concentrations, K uptake and leaf photosynthesis in K-efficient cultivar relative to K-inefficient cultivar. Genotypic differences in K-use efficiency also influenced Na uptake and salt tolerance with K-efficient cultivars being more salt tolerant than K-inefficient cultivars. The current research on K+ substitution by Na+ in wheat physiological processes is of great importance in fertiliser management strategies. The application of expensive K fertilisers is limited by poor farmers especially in developing countries, and partial substitution of K by Na in plant nutrition can decrease the cost of production. Based on this study, when K-efficient wheat cultivars are grown under low to moderately saline conditions, the substitution of K by Na was not strong enough to recommend Na-based fertilisers in place of K in wheat. Nevertheless, the alleviation of K deficiency symptoms in wheat by addition of moderate Na provides a trigger for conducting further studies. The present research based on glasshouse experiments needs to be evaluated under field conditions with further studies under varying soil and agro-climatic conditions to define critical soil levels of Na that stimulate wheat growth.
4

Zahedi, Morteza. „Physiological aspects of the responses of grain filling to high temperature in wheat“. Title page, abstract and contents only, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phz19.pdf.

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"June 2001." Includes bibliographical references (leaves 217-248). The effects of a sustained period of moderately high temperature on physiological and biochemical aspects of grain development were investigated in wheat cultivars grown under controlled environment conditions. The effect of variation in plant nutrition on the responses of cultivars to high temperature was also studied.
5

Kgope, Barney Stephen. „Effects of sustained elevated CO2 concentration and Nitrogen nutrition on wheat (Triticum aestivum L. cv Gamtoos)“. Thesis, Rhodes University, 2000. http://hdl.handle.net/10962/d1003774.

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There is consensus that high CO2 results in enhanced growth and yield for most crop plants. However, most of these studies were carried out in the presence of adequate nutrients, which is also the case in agricultural systems (managed ecosystems). About 20% of the earth’s land mass have sufficiently low levels of nutrients to cause some kind of stress to plants. On the other hand, elevated [CO2] decreases foliar nutrient elements in plants and as a result partitioning of certain nutrient elements in plants is altered. Little data is available on the partitioning of most nutrient elements in plants, and this will definitely impact on growth and yield. To investigate this, wheat (Triticum aestivum L. c.v. Gamtoos) was grown in controlled environment cabinets at 360 and 700 µmol mol -1 CO2. The full Long-Ashton nutrient solution comprising of three-nitrogen concentrations ([N]) viz. (4,6 and 12 mM) was used to water plants everyday. The measurement of net assimilation rate (NAR), stomatal conductance (gs), transpiration rate (E), water use efficiency (WUE), foliar [N], nitrogen use efficiency (NUE) and growth parameters (total plant biomass (TPB), total plant height (TPH), leaf area (LA), shoot and root dry weight) were made 7 days after germination (7 DAG) till the onset of flowering. The increase in nitrogen supply in the order of 4, 6 and 12mM resulted in an increase in NAR, g_s_ , WUE and a decline in E under elevated [CO2]. Under elevated [CO2] NAR was observed to increase during the first two weeks reaching its maximum at 14 DAG, thereafter followed by a decline reaching its maximum at 28 DAG. This was later followed by an increase at 35 DAG onwards. Under elevated [CO2], NAR was increased significantly between the nitrogen regimes during the first (7-14 DAG) and the last two (35-42 DAG) weeks. The response of assimilation as a function of internal [CO2] (Ci), showed a decrease with age at ages 14, 28 and 35 DAG. This negatively affected the initial slope and the CO2 saturated photosynthetic rates under all treatments. This suggest that acclimation may have been as a result of both stomatal and biochemical limitations. All the photosynthetic pigment levels (chl_a_, chl_b_, chl_(a+b)_, and C_(x+c)_ ) increased with an increase in nitrogen supply from 4 to 6mM [N]. A 12mM [N] resulted in a significant decline in the photosynthetic pigment levels compared to a 6mM [N]. Chla remained higher than chlb under all treatments. Also, NAR was seen to increase and decrease concomitantly with the photosynthetic pigment levels. Foliar [N] was seen to decrease with an increase in nitrogen supply from 4 to 6 mM [N] under elevated [CO2] and the effects were adverse under the 4mM [N]. Under the 6mM N regime foliar [N] was positively correlated to NAR for elevated [CO2] grown plants. Similarly, E was positively correlated to foliar [N] under the same conditions. Elevated CO2 and increase in nitrogen supply had a pronounced effect on total plant height (TPH), total plant biomass (TPB), leaf area (LA), shoot and root dry weight and nitrogen use efficiency (NUE). The effects were more pronounced under a 6mM [N] as a result of high NUE. However, under 12mM [N] growth was not as expected as a result of lower NUE. Under all treatments shoot dry weight (SDW) was positively correlated to NUE. Anatomical studies revealed that total leaf and midrib thickness was significantly increased with an increase in nitrogen supply under elevated CO2 to support the larger leaf areas. There were no significant changes in the chloroplast ultrastructure as a result of the increase in nitrogen supply and CO2 enrichment. Starch grain surface area was seen to decline with an increase in nitrogen under both ambient and elevated CO2. Elevated CO2 and increase in nitrogen supply significantly increased total grain dry weight per plant by 47 and 46% respectively under 6 and 12mM [N]. In contrast, the increase was by about 21, 61 and 67% respectively under 4, 6 and 12mM [N] between the CO2 regimes.
6

Marmolejo, Gonzalez Alonso. „UTILIZATION OF AMMONIATED WHEAT STRAW BY LACTATING DAIRY CATTLE“. Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275406.

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Brewer, Lauren Renee. „Linking cereal chemistry to nutrition: studies of wheat bran and resistant starch“. Diss., Kansas State University, 2012. http://hdl.handle.net/2097/14193.

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Doctor of Philosophy
Department of Grain Science and Industry
Yong-Cheng Shi
Wheat bran is high in dietary fiber. Resistant starch (RS) is considered a source of dietary fiber. Wheat bran and RS have different functional properties and may not have the same nutritional properties. This dissertation covers two areas of importance in cereal chemistry and human nutrition: wheat bran and RS. Wheat bran chemical and physical influence of nutritional components Wheat bran has become a hot topic due to positive nutritional correlations, and industrial /humanitarian needs for healthy ingredients. Evolving wheat bran into a demanded product would impact the industry in a positive way. The overall aim of this research was to understand chemical and structural composition, to provide avenues for wheat bran development as a healthy food ingredient. To achieve this goal, antioxidant properties in dry wheat milling fractions were examined, effects of wheat bran particle size on phytochemical extractability and properties were measured, and substrate fermentation was investigated. It was noted that mixed mill streams, such as mill feed, have antioxidant properties (0.78 mg FAE/g; 1.28 mg/g total antioxidant capacity; 75.21% DPPH inhibition; 278.97 [mu]mol FeSO[subscript]4/g) originating from the bran and germ fractions. Additionally, extraction of reduced particle size whole wheat bran increased measured values for several assays (185.96 [mu]g catechin/g; 36.6 [mu]g/g; 425 [mu]M TE), but did not increase volatile fatty acid production during in vitro rumen fermentation over unmilled bran. RS digestion, glycemic response and human fermentation In vitro action of enzymes on digestion of maize starches differing in amylose contents were studied. The objectives of this study were to investigate the exact role of [alpha]-amylase and amyloglucosidase in determining the digestibility of starch and to understand the mechanism of enzymatic actions on starch granules. Starch digestibility differed (30-60%) without combination of enzymes during in vitro assay. Further investigations utilized human glycemic response and fermentation with consumption of a type 3 RS without dietary fiber (AOAC method 991.43). Blood glucose response provided lower postprandial curves (glycemic index value of 21) and breath hydrogen curves displayed low incidences fermentation (40%) with consumption of the type 3 RS, due to the structure of starch and digestion by enzymatic action.
8

Lyons, Graham Henry. „High-selenium wheat : biofortification for better health /“. Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phl9915.pdf.

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Thongbai, Pongmanee. „The influence of Zn nutritional status on the severity of Rhizoctonia root rot of cereals“. Title page, table of contents and abstract only, 1993. http://web4.library.adelaide.edu.au/theses/09PH/09pht486.pdf.

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10

Rogers, Gordon Stephen. „Influence of N and P nutrition on the responses of wheat and cotton to elevated CO2 /“. View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030804.105414/index.html.

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Bücher zum Thema "Wheat Nutrition":

1

Kamen, Betty. Kamut: An ancient food for a healthy future : a grain leading the green revolution for easy access to vitamins, minerals, enzymes, and hormone precursors. Novato, Calif: Nutrition Encounter, 1995.

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Nadeau, Aurèle. Résumé du Bulletin no 24, "La grande erreur du pain blanc". Québec: [s.n.], 1997.

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Gamzikova, O. I. Genetika agrokhimicheskikh priznakov pshenit͡s︡y. Novosibirsk: Gamzikova O.I., 1994.

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Sun, Jingdan. Gou ying yang 100 dao yun ma mi bai bian mian dian. 8. Aufl. Wulumuqi Shi: Xinjiang ren min chu ban zong she, 2016.

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Glaeser, Edward A. Fortification of wheat with vitamin A in Bangladesh: A demonstration project. Washington, D.C.?: USDA, 1987.

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Barrett, Fred. Stability of vitamin A in fortified wheat products in Bangladesh. Washington, D.C.]: U.S. Dept. of Agriculture, Office of International Cooperation and Development, 1989.

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Barrett, Fred F. Fortification of wheat with vitamin A: Trip report, November 5-26, 1986. Washington, D.C.?: USDA, 1986.

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Courtier, Marie-Annick. Cooking well: Wheat allergies. Hobart, NY: Hatherleigh Press, 2009.

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Barrett, Fred F. Fortification of wheat with vitamin A in Bangladesh: Trip report, November 6-25, 1987. Washington, D.C.?: USDA, 1987.

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Block, Betsy. The dinner diaries: Raising whole wheat kids in a white bread world. Chapel Hill, N.C: Algonquin Books of Chapel Hill, 2008.

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Buchteile zum Thema "Wheat Nutrition":

1

Ranhotra, G. S. „Wheat: contribution to world food supply and human nutrition“. In Wheat, 12–24. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2672-8_2.

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Govindan, Velu, Kristina D. Michaux und Wolfgang H. Pfeiffer. „Nutritionally Enhanced Wheat for Food and Nutrition Security“. In Wheat Improvement, 195–214. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90673-3_12.

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AbstractThe current and future trends in population growth and consumption patterns continue to increase the demand for wheat. Wheat is a major source and an ideal vehicle for delivering increased quantities of zinc (Zn), iron (Fe) and other valuable bioactive compounds to population groups who consume wheat as a staple food. To address nutritious traits in crop improvement, breeding feasibility must be assessed and nutrient targets defined based on their health impact. Novel alleles for grain Zn and Fe in competitive, profitable, Zn enriched wheat varieties have been accomplished using conventional breeding techniques and have been released in South Asia and Latin America, providing between 20% and 40% more Zn than local commercial varieties and benefitting more than four million consumers. Future challenges include accelerating and maintaining parallel rates of genetic gain for productivity and Zn traits and reversing the trend of declining nutrients in wheat that has been exacerbated by climate change. Application of modern empirical and analytical technologies and methods in wheat breeding will help to expedite genetic progress, shorten time-to-market, and achieve mainstreaming objectives. In exploiting synergies from genetic and agronomic options, agronomic biofortification can contribute to achieving higher Zn concentrations, stabilize Zn trait expression, and increase other grain minerals, such as selenium or iodine. Increasing Fe bioavailability in future breeding and research with other nutrients and bioactive compounds is warranted to further increase the nutritious value of wheat. Crop profiles must assure value propositions for all actors across the supply chain and consider processors requirements in product development.
3

Vlassak, K., und L. M. J. Verstraeten. „Nitrogen Nutrition of Winter Wheat“. In Wheat Growth and Modelling, 217–36. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4899-3665-3_22.

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Rerkasem, B., und S. Jamjod. „Overcoming wheat sterility problem with boron efficiency“. In Plant Nutrition, 82–83. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_39.

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5

Sarkki, Marja-Leena, und Eija-Riitta Saarinen. „Wheat Protein Products in Nutrition“. In Amino Acid Composition and Biological Value of Cereal Proteins, 543–50. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_33.

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Naeem, Hamid A. „Sulfur Nutrition and Wheat Quality“. In Agronomy Monographs, 153–69. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/agronmonogr50.c10.

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Roeb, G. W. „Allocation of 11C-labelld photosynthates in wheat plants“. In Plant Nutrition, 216–17. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_104.

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Liu, X., J. Jin, Q. Zhang, S. Yang und G. Wang. „Physiological aspects of wheat genotypes differing in protein content“. In Plant Nutrition, 344–45. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_166.

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El-Enany, A. E. „Wheat seedlings response to interactive effects of Cu and salinity“. In Plant Nutrition, 424–25. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_205.

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Palmer, R. V., F. J. Zhao, S. P. McGrath und M. J. Hawkesford. „Sulphur supply and the optimisation of the yield of wheat“. In Plant Nutrition, 836–37. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-47624-x_407.

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Konferenzberichte zum Thema "Wheat Nutrition":

1

Hernandez, Maria, Amanda Mora, Mary Lares, Rafael Gutierrez und Juan Fernandez-Trujillo. „PARTIAL SUBSTITUTION OF WHEAT PASTA WITH QUINOA DOES NOT INFLUENCE BIOCHEMICAL MARKERS IN HEALTHY CONSUMERS“. In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01195.

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Deng, Zhongliang, Ning Li und Jinyuan Zhang. „Design and Implementation of Service Platform for Wheat Nutrition Diagnosis“. In International Conference on Information System and Management Engineering. SCITEPRESS - Science and and Technology Publications, 2016. http://dx.doi.org/10.5220/0006449102830288.

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Sterna, Vita, Daiga Kunkulberga, Evita Straumite und Katrina Bernande. „Naked barley influence on wheat bread quality“. In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.016.

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Zhao, Yu, Zhenhai Li, Jianwen Wang, Wude Yang, Dandan Duan und Xiaobin Xu. „Recommendations for Nitrogen Fertilizer in Winter wheat Based on Nitrogen Nutrition Index“. In 2019 8th International Conference on Agro-Geoinformatics (Agro-Geoinformatics). IEEE, 2019. http://dx.doi.org/10.1109/agro-geoinformatics.2019.8820439.

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Mattos, João Victor de, und Eduardo Fávero Caires. „SOIL BIOSTIMULANT EFFECT ON NUTRITION AND YIELD OF SOYBEAN AND WHEAT GRAINS“. In Anais da I Semana Internacional da Agronomia, XXXVIII Ciclo de Debates Agronômicos de Maringá e XVI Mostra de Trabalhos Científicos em Agronomia. Recife, Brasil: Even3, 2021. http://dx.doi.org/10.29327/147033.1-1.

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AMIROV, Marat, Igor SERZHANOV, Farid SHAYKHUTDINOV und Nicolay SEMUSHKIN. „MAIN DIRECTIONS OF DEVELOPMENT OF SPRING WHEAT PRODUCTION AGRICULTURAL TECHNOLOGIES FOR SUSTAINABLE ARABLE FARMING IN THE FOREST-STEPPE BELT OF THE MIDDLE VOLGA REGION“. In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.254.

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The article presents results of studies of influence of controlled and environmental factors on production process of different varieties of spring wheat carried out in different soil and climatic conditions of Middle Volga region. The forest-steppe area of the Volga region is one of regions of Russia favorable for spring wheat growing by its natural and climatic conditions. Unbalance of nutrition elements in soil, acid soil and predominantly heavy-textured soil hamper the yield growth. Out of all factors vital for plants (light, heat, moisture and nutrition elements) under consideration, providing plants with nutrition elements and moisture are those limiting high crop yields. he objective of our studies is increasing the crop yield with the simultaneous decrease of the produced goods cost makes it necessary to calculate in advance the possible yield level depending on the influence of different factors: environmental, crop variety and etc. The aim of our studies was to develop methods of growing high yield and high quality crops of different varieties of wheat adjusted for conditions of the forest-steppe black soil in the Volga region. Methods of research using field and laboratory tests, the method of state variety tests of agricultural cultures, phenoldisulfonic acid method, finite difference method, disperse analysis method. A set of observations, records and analysis was carried out during the experiments with implementation Russian methodological guidelines and National State Standards. Statistical processing of the yield data, economic and energy estimates was carried out by the methods recommended by Russia Scientific Research Institute of Agricultural Economy and Union Academy of Agricultural Sciences. Having carried out the analysis of natural resources and genetic potential of the wheat varieties, systems of plant nutrition optimization and influence of their predecessors, we have obtained new data about possibility of increasing the spring durum wheat arable area. We have shown the role of different forms of using nitrogenous fertilizers (on the background of phosphorus – potassium ones) in the increase of productivity and improvement of the spring wheat grain quality. An established optimal norm for Gramma variety spring spelt corn seeding has been established for the conditions of the grey forest soil in the Fore-Kama region of the Republic of Tatarstan and the influence of their nutrition on yield has been found.
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Zhang, Xuehong, Runping Shen und Shanyou Zhu. „Hyperspectral assessment of nitrogen nutrition for winter wheat canopy using continuum-removed method“. In International Symposium on Spatial Analysis, Spatial-temporal Data Modeling, and Data Mining, herausgegeben von Yaolin Liu und Xinming Tang. SPIE, 2009. http://dx.doi.org/10.1117/12.838388.

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Augspole, Ingrida, Anda Linina, Anda Rutenberga-Ava, Agrita Svarta und Vija Strazdina. „Effect of organic and conventional production systems on the winter wheat grain quality“. In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.041.

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Kunkulberga, Daiga, Anda Linina und Antons Ruza. „Effect of nitrogen fertilization on protein content and rheological properties of winter wheat wholemeal“. In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.026.

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Bradauskiene, Vijole, Lina Vaiciulyte-Funk, Edita Mazoniene und Darius Cernauskas. „Fermentation with Lactobacillus strains for elimination of gluten in wheat (Triticum Aestivum) by-products“. In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.029.

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Berichte der Organisationen zum Thema "Wheat Nutrition":

1

Breewood, Helen. What is the nutrition transition? Herausgegeben von Walter Fraanje und Tara Garnett. Food Climate Research Network, Oktober 2018. http://dx.doi.org/10.56661/39a7336f.

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Changes in diet and lifestyle can be caused by many factors and can, in turn, cause changes in health. This building block explains what the nutrition transition is and its implications for health and environmental sustainability.
2

Go, Ara, und Deanna K. Olney. Adolescent nutrition in Indonesia: What have we learned? Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134217.

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Fraanje, Walter, und Samuel Lee-Gammage. What is food security? Herausgegeben von Tara Garnett. Food Climate Research Network, März 2018. http://dx.doi.org/10.56661/e49a6c96.

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Being able to reliably obtain, consume and metabolise sufficient quantities of safe and nutritious and foods, is essential to human well-being. This building block explains the meaning of the food security concept.
4

Fraanje, Walter, und Samuel Lee-Gammage. What is sustainable intensification? Herausgegeben von Tara Garnett. Food Climate Research Network, Juni 2018. http://dx.doi.org/10.56661/075f639f.

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New approaches to agriculture are required if we are to reduce the environmental impacts of farming while also feeding more people with a sufficient quantity and diversity of nutritious and safe foods. This building block explains the concept of sustainable intensification.
5

Keats, Sharada, Agnes Mallipu, Ravi Menon, Alia Poonawala, Aang Sutrisna und Alison Tumilowicz. The Baduta programme in Indonesia: What Works in Communicating for Better Nutrition? Global Alliance for Improved Nutrition (GAIN), August 2019. http://dx.doi.org/10.36072/wp.1.

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Headey, Derek D., und Marie T. Ruel. The COVID-19 nutrition crisis: What to expect and how to protect. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133762_08.

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Carlile, Rachel, und Tara Garnett. What is agroecology? Herausgegeben von Matthew Kessler. TABLE, Juni 2021. http://dx.doi.org/10.56661/96cf1b98.

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In response to concerns about global hunger and malnutrition, climate and environmental crises, and corporate consolidation in agri-food value chains, increasing numbers of stakeholders are arguing for agroecology as a way of providing healthy nutritious food in an equitable and sustainable manner. This explainer provides an overview of the historical development and various definitions of agroecology and explores some of the major debates related to its use.
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Martínez, Sebastián, Juan M. Murguia, Brisa Rejas und Solis Winter. Childhood Development and Nutrition: What is the Role of Refrigerators? A Research Proposal. Inter-American Development Bank, Mai 2019. http://dx.doi.org/10.18235/0001698.

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Research Institute (IFPRI), International Food Policy. Making African agriculture and food systems work for nutrition: What has been done, and what needs to be done? Washington, DC: International Food Policy Research Institute, 2016. http://dx.doi.org/10.2499/9780896295933_05.

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.

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