Siga este enlace para ver otros tipos de publicaciones sobre el tema: Grain Nutrition.
Artículos de revistas sobre el tema "Grain Nutrition"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Grain Nutrition".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
1
Šhivra, J., R. Hojčuš y M. Zima. "The interaction of mineral nutrition and water supply in the process of winter wheat production". Acta Agrobotanica 35, n.º 2 (2013): 205–12. http://dx.doi.org/10.5586/aa.1982.020.
Texto completoResumen
In pot experiments performed in 1972-1976 with winter wheat variety 'Ilyichovka' grown at three levels of increasing mineral nutrition and at different levels of water supply (70% and 40% of maximal water capacity) an interaction was observed between mineral nutrition and water availability on the yield and some physiological characteristics of the plants. Water stress during heading stage reduced nearly by one half the grain yield per plant, mostly by decreasing the number of completely filled grains. The quicker leaf senescence and grain number reduction as well as the total grain yield due to water stress differed between the nutritional levels. The relations between leaf surface area and grain yields were nearly linear in treatments with optimal water supply, but were markedly changed by water stress.
2
Slavin, Joanne L., David Jacobs y Len Marquart. "Grain Processing and Nutrition". Critical Reviews in Biotechnology 21, n.º 1 (enero de 2001): 49–66. http://dx.doi.org/10.1080/20013891081683.
Texto completo
3
Slavin, Joanne L., David Jacobs y Len Marquart. "Grain Processing and Nutrition". Critical Reviews in Food Science and Nutrition 40, n.º 4 (julio de 2000): 309–26. http://dx.doi.org/10.1080/10408690091189176.
Texto completo
4
Williams, Brock A. y M. J. Patricia Mazier. "Knowledge, Perceptions, and Consumption of Whole Grains: Among University Students". Canadian Journal of Dietetic Practice and Research 74, n.º 2 (julio de 2013): 92–95. http://dx.doi.org/10.3148/74.2.2013.92.
Texto completoResumen
Purpose: Differences in knowledge, perceptions, and consumption of whole grains were compared between students who had taken an introductory university nutrition course and those who had not. Methods: The sample consisted of two groups: 109 students who had completed a nutrition course and 61 who had not. The two samples were drawn from second-year nursing students and students in second-year psychology courses, respectively. All students completed a 25-item questionnaire. Chi-square tests were used to identify associations between completion of a nutrition course and responses. Results: Nutrition education students had more knowledge of whole grain recommendations, of whole grains available in stores, and of whole grains as a factor in disease risk reduction (p<0.05). In contrast, non-nutrition education students had more knowledge of whole grain health claims, reported a greater preference for the taste of whole grains, and had a greater than mean intake of whole grain cereals (p<0.05). Conclusions: This prelimary study indicates that completion of an introductory nutrition course has a greater influence on positive perceptions of whole grains than on students’ consumption frequency or knowledge of whole grains. Further study may provide more information on nutrition education and whole grains.
5
Dhliwayo, Tafadzwa Christine, Loveness Kuziwa Nyanga, Prosper Chopera, Tonderayi Mathew Matsungo y Cathrine Chidewe. "A review of traditional grain-based complementary foods for children aged 6-23 months in selected African countries". North African Journal of Food and Nutrition Research 6, n.º 14 (8 de octubre de 2022): 115–25. http://dx.doi.org/10.51745/najfnr.6.14.115-125.
Texto completoResumen
Background: Wheat and maize flour still represent the bulk ingredient in complementary foods. There is an increasing interest in traditional cereal grain-based products due to their positive health effects. The positive health benefits include; more protein and fiber content than modern grains and most are naturally gluten-free. Aims: To identify available traditional grain-based complementary food options used for children aged 6-23months in Africa, including the effects of various processing techniques on the nutritional value of the food products. Material and Methods: We searched SciELO, Google Scholar, AGORA, JSTOR, MedLine, ScienceDirect, SpringerLink, Wiley Online, and PubMed databases for the following (a) studies on the formulation of homemade or commercialized traditional grain-based complementary feeding porridges, (b) studies where traditional grains such as sorghum, finger millet, guinea millet, and pearl millet were used as the main ingredient. In addition, we evaluated the food processing techniques used, the resultant nutritional quality, and the acceptability of the product. Results: Thirteen eligible studies were identified. Traditional grains used frequently as complementary foods for children aged 6-23 months in Africa were pearl millet (Pennisetum glaucum), millet (Panicum miliaceum), sorghum (Sorghum bicolor. L), and finger millet (Eleusine coracana). The most common techniques to improve the nutrition content of the foods were: fermentation, germination, and addition of legumes. Additionally, minor investigations have been carried out on effectiveness of these porridges in reducing malnutrition prevalence in this age group. Conclusions: In overall more studies are required with the focus on investigating the development of novel strategies to improve the nutritional profiles, safety, and acceptability of traditional grain-based complementary foods. Furthermore, their effectiveness to improve nutrition status of children needs to be investigated. Keywords: Complementary food, Infants, Traditional Grains, Africa.
6
Dudar, I., O. Lytvyn, S. Pavkovych, H. Korpita y О. Kozliuk. "YIELD OF WINTER BARLEY DEPENDING ON MINERAL NUTRITION". Bulletin of Lviv National Environmental University: Agronomy, n.º 26 (20 de diciembre de 2022): 72–76. http://dx.doi.org/10.31734/agronomy2022.26.072.
Texto completoResumen
The article presents the results of studies of the influence of mineral fertilizers on the yield of winter barley in the Western Forest-Steppe.
It has been found that grain yield depends on providing plants with mineral nutrients throughout the growing season. The results of scientific research on the influence of mineral nutrition on seed germination, plant survival during the growing season, grain yield and structure of winter barley cultivated on gray podzolic soils in the Western Forest-Steppe are described. The authors of the research studied different doses of mineral fertilizers: 1) without fertilizers (control); 2) N30Р30К30; 3) N60Р60К60; 4) N90Р90К90.
A decrease in field germination by 1.1–2.3 %, with an increase in the level of mineral nutrition was determined.
The positive effect of mineral fertilization on the survival of winter barley has been proved. The lowest level of plant survival was in the areas without fertilizers, and the highest – under application of mineral fertilizers in the norm N90Р90К90.
The positive effect of fertilization on the number of productive stems, the weight of grain from the ear and the number of grains in the ear was demonstrated. A positive correlation was established between fertilizer and the number of grains in the ear (r = 0.96) and fertilizer and grain weight from the ear (r = 0.77). It was found that the studied rates of fertilizers were effective for the nutritional regime of winter barley agrocenosis in the Western Forest-Steppe. The optimal dose of fertilizers which ensures maximum grain yield was determined. Application of phosphorus and potassium fertilizers (Р90К90) for plowing and nitrogen (N30+30+30) in three steps: during the restoration of spring vegetation, in the phase of tube emergence and earing provided a significant increase in yield as compared to control (without fertilizers) and options N30Р30К30 and N60Р60К60.
7
Peng, Bo, Qing-Xi Zhang, Xia-Yu Tian, Yan-Fang Sun, Xin-Hua Huang, Rui-Hua Pang, Quan-Xiu Wang et al. "Influencing Factors of Grain Nutritional Quality and its Genetic Improvement Strategy in Rice". Journal of Biotechnology Research, n.º 71 (19 de noviembre de 2020): 1–11. http://dx.doi.org/10.32861/jbr.71.1.11.
Texto completoResumen
Rice is one of the most important food crops in the world, and about half of the world’s population uses it as the main food source. China’s annual rice output accounts for about 34% of the world’s annual rice output, ranking first in the world, thus China is known as the "Rice Kingdom". Rice has high nutritional value, providing the human body with 35% of the total energy intake and about 28% of the required protein. Therefore, the nutritional value of rice is directly related to human nutrition and health. In this paper, the three aspects of rice nutrition and human health, factors affecting rice nutritional quality and genetic improvement of nutritional quality of rice are reviewed. The new challenges of rice nutrition quality were analyzed, and the prospect of improving rice nutritional quality was prospected. The results provide theoretical basis for genetic improvement of rice nutrition quality and cultivation of new high-quality rice varieties in the future.
8
Stathers, Tanya E., Sarah E. J. Arnold, Corinne J. Rumney y Clare Hopson. "Measuring the nutritional cost of insect infestation of stored maize and cowpea". Food Security 12, n.º 2 (8 de febrero de 2020): 285–308. http://dx.doi.org/10.1007/s12571-019-00997-w.
Texto completoResumen
AbstractOur understanding and prevention of postharvest losses are critical if we are to feed a growing global population. Insect infestation-related losses of stored commodities are typically considered only in terms of quantitative, physical weight loss. Insect infestation affects the nutritional value and some nutritional components are impacted more severely than others. We infested maize and cowpea grain with commonly occurring stored product insect pests, and mapped infestation levels against nutritional composition over a 4-to-6 month storage period to analyse how insect infestation relates to different macro- and micro-nutrient contents. Insect infestation decreased the carbohydrate content of the stored grains, causing a relative increase in the proportion of protein and fibre in the remaining grain, and moisture content also increased. Sitophilus zeamais preferentially fed in the floury endosperm of maize, resulting in more carbohydrate loss relative to protein loss. Conversely, Prostephanus truncatus consumed the germ and endosperm, disproportionately reducing the fat, protein, iron and zinc grain contents. Nutrients are distributed more homogenously within cowpea than in maize grains, but Callosobruchus maculatus infestation increased the relative protein, fat, iron and zinc to carbohydrate ratios. This indicates how the nutrient content of insect-infested stored grain depends upon the grain type, the infesting insect, and the infestation level. Insect infestation therefore has consequences for human nutrition beyond those of grain weight loss. Using data collected on the changing nutritional composition of grain over time, with and without insect infestation, we modelled the associations between infestation and nutritional quality to predict estimated nutritional losses that could be associated with consumption of insect-infested stored maize and cowpea.
9
Rahayu, Sri Ratna, Duwi Sulistiani, Ari Yuniastuti y Aufiena Nur Ayu Merzistya. ""Gizi COVID-19 Bagi Remaja" Application as A COVID-19 Prevention". Jurnal Kesehatan Masyarakat 17, n.º 1 (24 de julio de 2021): 109–19. http://dx.doi.org/10.15294/kemas.v17i1.26843.
Texto completoResumen
Adolescents are a vulnerable group in fulfilling nutrition for body defence as an effort to prevent COVID-19. Nutrition education is needed for adolescents to increase their knowledge of nutrition consumption. One of the models to improve nutrition knowledge used the Android-based smartphone nutrition application model. This research aimed to design and develop a nutrition android application model to increase adolescents' nutritional knowledge in the prevention of COVID-19. The method used Research Development with four stages: the analysis stage, the design stage, the development stage, and the testing stage. This research produced the "Gizi COVID-19 Bagi Remaja" as a nutrition application android-based with 3 main menus, namely BMI and calories checking, nutrition info, and COVID-19 info. The N-Grain test results show that this application effectively increases nutritional knowledge in 10 high school-adolescents (N-Grain=88.21%). The Android-based “Gizi COVID-19 Remaja†application is expected to be a comprehensive media for adolescents nutrition education during the COVID-19 pandemic in Indonesia to prevent the transmission of COVID-19.
10
Stupar, Vladanka, Aleksandar Paunovic, Milomirka Madic y Desimir Knezevic. "Influence of genotype and nitrogen nutrition on grain size variability in spring malting barley". Genetika 49, n.º 3 (2017): 1095–104. http://dx.doi.org/10.2298/gensr1703095s.
Texto completoResumen
Grain size is an important quality parameter of malting barley, which depends on genotypes, environmental factors and their interactions. Also, grain size is governed by the efficiency of assimilation and translocation of mineral nutrients (mainly nitrogen) during grain endosperm development, which affects grain yield. The aim of this study was to evaluate variability in the percentage of three different grain size classes: class I (thickness ?2.5 mm), class II (2.2-2.5 mm) and class III (<2.2 mm) in spring malting barley genotypes ('Novosadski 448', 'Novosadski 456', 'Dunavac' and 'Jadran'). The experiment was conducted during three years (2012-2014) in a randomized complete block design with three replications at different rates of nitrogen fertilization (N1=45, N2=75, N3=105 and N4=135 kg ha-1). The presence of different grain sizes in barley cultivars in all N fertilization treatments after harvest was investigated. The proportion of the three grain classes was dependent upon year, cultivar and nitrogen fertilization rate. The highest percentage of class I grains was recorded in 'Novosadski 456', and that of class II and class III grains in 'Dunavac'. The percentage of class I grains increased significantly with increasing nitrogen rates up to 75 kg ha-1, stagnated at 105 kg ha-1, and decreased significantly as the nitrogen level was further increased to 135 kg ha-1. Class II and class III grain contents decreased at nitrogen rates up to 105 kg ha-1, but increased significantly at 135 kg ha-1. The best response to favorable environmental conditions and the highest percentage of class I grain in all years were recorded in ?Novosadski 456?. The most favorable effect on grain size in the studied spring malting barley genotypes was exhibited by the nitrogen rate of 75 kg ha-1.
11
Hussain, M. Iftikhar, Muhammad Farooq, Qamar Abbas Syed, Anum Ishaq, Abdullah Ahmed Al-Ghamdi y Ashraf A. Hatamleh. "Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa". Plants 10, n.º 11 (22 de octubre de 2021): 2258. http://dx.doi.org/10.3390/plants10112258.
Texto completoResumen
Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health promoting biological substances and nutraceutical molecules. This review synthesizes and summarizes recent findings regarding the nutrition and phytochemical properties of quinoa grains and discusses the associated biological mechanisms. Quinoa grains and grain-based supplements are useful in treating different biological disorders of the human body. Quinoa is being promoted as an exceptionally healthy food and a gluten-free super grain. Quinoa could be used as a biomedicine due to the presence of functional compounds that may help to prevent various chronic diseases. Future research needs to explore the nutraceutical and pharmaceutical aspects of quinoa that might help to control different chronic diseases and to promote human health.
12
ARIEF, RATNA W., R. ASNAWI y B. BAKRIE. "Analysis of Physical Quality and Nutrition of Two Rice Varieties With the Implementation of Various Planting Systems". Current Agriculture Research Journal 6, n.º 1 (28 de marzo de 2018): 20–29. http://dx.doi.org/10.12944/carj.6.1.03.
Texto completoResumen
As an effort to overcome problems in rice cultivation system, it is necessary to use new technologies and innovations. This study aims to determine the physical and nutritional quality of grain and milled rice from 2 varieties of rice using several planting systems. The research was conducted using a Completely Randomized Design of factorial pattern, consisting of 2 factors with 3 replications. The factors were: a) Planting system (S1 = Cubic S2 = Double row 2: 1, and S3 = Twin seed) and b) Rice varieties (V1 = Ciherang; V2 = Inpari 10). The observation parameters include: physical quality of grain, rice milled quality, physical quality of rice and rice nutrition. The results showed that the cubic planting system produced a higher empty grains than the double row and twin seed planting system. The twin seed planting system, yielding lime green grains and yellow broken grains lower than other planting systems, both on rice varieties of Ciherang and Inpari 10. Grains from Ciherang variety had a thinner shell and a higher hardness level of rice compared to grain of Inpari 10 variety, resulting in higher milled rice and head rice, but lower in broken rice and rice groats contents. It can be concluded that: a) the physical quality of rice was not affected by the planting system, but it was significantly affected by the rice varieties; b) the planting system and rice varieties used in this study did not have significant effect on the nutritional quality of the rice produced.
13
Zhang, Zongwen, Jing Zhang, Ping Lu, Bin Wu, Minxuan Liu, Jia Gao, Chunchao Wang, Keyu Bai y Ganggang Guo. "Six Underutilized Grain Crops for Food and Nutrition in China". Plants 11, n.º 19 (20 de septiembre de 2022): 2451. http://dx.doi.org/10.3390/plants11192451.
Texto completoResumen
Underutilized grain crops are an essential part of the food system that supports humankind. A number of these crops can be found in China, such as barley, buckwheat, broomcorn millet, foxtail millet, oat, and sorghum, which have characteristics such as containing more nutritional elements, being resistant to biotic and abiotic stresses, and having strong adaptability to poor environments. The diversity of these crops provides options for farmers’ livelihoods and healthy food for the population. Although some mentioned crops such as barley, oat, and sorghum are not underutilized crops globally, they could be considered underutilized in China as they were more important in the past and could be revitalized for food and nutrition in the future. This paper reviews current progress in research and development in the areas of germplasm resource conservation, variety improvement, cultivation technologies, processing, and the nutrition and benefits of six underutilized grain crops in China. It is concluded that underutilized grain crops could play a critical role in food and nutritional security in China.
14
Bayer, Rachel, Ashley Travis y Chenzi Wang. "Kids Growing with Grains: Connecting Agriculture, Nutrition, and Environmental Literacy". Journal of Youth Development 15, n.º 6 (15 de diciembre de 2020): 272–91. http://dx.doi.org/10.5195/jyd.2020.964.
Texto completoResumen
Kids Growing with Grains is a school-based agricultural education program that improves youths’ conceptual understanding of how agriculture is linked to nutrition, the environment, and human health. University of Maryland Extension Educators developed the program’s hands-on activities, which focus on grain science, grains and the environment, grains and animals, and grain nutrition. The program is traditionally implemented through a station-based field trip experience lasting 4 hours in length. The program has been evaluated using a mixed-methods approach that includes qualitative and quantitative data collected from both teachers and students. Evaluation results from the past 2 years indicate the program is achieving its learning objectives. The program is designed to be easily replicated by other Extension programs throughout the country in a variety of formal or non-formal settings.
15
KROGH, MARIE y ANNA-LOUISE LINDBERG. "Nutrition Experiments with Danish Grain Products." Acta Medica Scandinavica 95, S90 (24 de abril de 2009): 134–40. http://dx.doi.org/10.1111/j.0954-6820.1938.tb09024.x.
Texto completo
16
Thielecke, Frank y Anne Nugent. "Contaminants in Grain—A Major Risk for Whole Grain Safety?" Nutrients 10, n.º 9 (2 de septiembre de 2018): 1213. http://dx.doi.org/10.3390/nu10091213.
Texto completoResumen
Grains are the main energy and carbohydrate sources for human nutrition globally. Governmental and non-governmental authorities recommend whole grains as a healthy food choice. The role of contaminants in (whole) grains and how to mitigate any potential risk following their consumption has not been reported. With this narrative review, we shed light on the potential human health risk from contaminants in whole grains and elaborate strategies to mitigate such risk. We found that grains represent a significant source of food-borne contaminants, the main ones being; mycotoxins including (A) aflatoxin B1; (B) ochratoxin A; (C) fumonisin B1; (D) deoxynivalenol; (E) zearalenone; toxic metals like arsenic, cadmium and lead; as well as process contaminants such as acrylamide. Whole grains usually contain more contaminants than refined products. However, whole grains also provide more nutrients that may reduce the impact of these contaminants. Strict regulatory thresholds aim to minimize the risk of contaminants to public health. The consumer can further impact on the mitigation of any risk by eating a healthy diet filled with nutrient-dense foods such as whole grains and probiotics. The risk posed by contaminants from whole grains do not outweigh the known nutritional benefits of whole grain consumption.
17
Kashino, Ikuko, Masafumi Eguchi, Takako Miki, Takeshi Kochi, Akiko Nanri, Isamu Kabe y Tetsuya Mizoue. "Prospective Association between Whole Grain Consumption and Hypertension: The Furukawa Nutrition and Health Study". Nutrients 12, n.º 4 (26 de marzo de 2020): 902. http://dx.doi.org/10.3390/nu12040902.
Texto completoResumen
Hypertension has become a major public health issue worldwide. Whole grains contain higher levels and a broader range of nutrients with potential health benefits and may decrease the risk of hypertension. However, no prospective studies have investigated this association in the high-income Asia Pacific region, which has the lowest whole grain intake worldwide. Thus, we examined the prospective association between whole grain consumption and the development of hypertension in Japan. Participants included 944 working Japanese adults aged 19–68 years who had no hypertension at baseline and completed a 3-year follow-up survey. Whole grain consumption was assessed via a self-administered dietary questionnaire. Multivariate logistic regression analysis was carried out to examine the association between whole grain consumption and hypertension, adjusting for potential confounding factors, such as sociodemographic, lifestyle, dietary, and occupational characteristics. After 3 years, 9.4% (86 cases) of the study participants had developed hypertension. More frequent whole grain consumption, classified as an intake frequency of “sometimes or always”, was associated with lower odds of hypertension (multivariate-adjusted odds ratio: 0.36; 95% confidence interval: 0.16–0.83; p for trend = 0.04) compared with no consumption. Consuming more whole grains may decrease the risk of developing hypertension.
18
Maignan, Victor, Patrick Géliot y Jean-Christophe Avice. "Glutacetine® Biostimulant Applied on Wheat under Contrasting Field Conditions Improves Grain Number Leading to Better Yield, Upgrades N-Related Traits and Changes Grain Ionome". Plants 10, n.º 3 (28 de febrero de 2021): 456. http://dx.doi.org/10.3390/plants10030456.
Texto completoResumen
Wheat is one of the most important cereals for human nutrition, but nitrogen (N) losses during its cultivation cause economic problems and environmental risks. In order to improve N use efficiency (NUE), biostimulants are increasingly used. The present study aimed to evaluate the effects of Glutacetine®, a biostimulant sprayed at 5 L ha−1 in combination with fertilizers (urea or urea ammonium nitrate (UAN)), on N-related traits, grain yield components, and the grain quality of winter bread wheat grown at three field sites in Normandy (France). Glutacetine® improved grain yield via a significant increase in the grain number per spike and per m2, which also enhanced the thousand grain weight, especially with urea. The total N in grains and the NUE tended to increase in response to Glutacetine®, irrespective of the site or the form of N fertilizer. Depending on the site, spraying Glutacetine® can also induce changes in the grain ionome (analyzed by X-ray fluorescence), with a reduction in P content observed (site 2 under urea nutrition) or an increase in Mn content (site 3 under UAN nutrition). These results provide a roadmap for utilizing Glutacetine® biostimulant to enhance wheat production and flour quality in a temperate climate.
19
Sluyter, Caroline, Kelly LeBlanc y Kristen Hicks-Roof. "Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council’s Stamped Product Database". Nutrients 14, n.º 3 (8 de febrero de 2022): 713. http://dx.doi.org/10.3390/nu14030713.
Texto completoResumen
Whole grains are a vital part of a healthy diet, yet there are insufficient data on the whole-grain content of commercial food products. The purpose of this research is to examine the long-term change in (1) measured whole grains in food products, (2) Whole Grain Stamp usage and (3) the prominence of whole-grain ingredients and product categories, across the United States and Latin America. These changes were quantified by analyzing the Oldways Whole Grains Council’s (WGC) Stamped Product Database from 2007 to 2020. Mean whole grains increased 36–76%, from 19 grams to 25.8 grams per serving in the U.S. and 18.1 grams to 31.9 grams per serving in Latin America. Whole Grain Stamp usage worldwide has increased from 250 products in 2005 to more than 13,000 products in 2020. These findings suggest that manufacturers are increasing the percentage of the grain that is whole in their products and developing more whole-grain products for consumers, thus providing an opportunity for consumers to meet national-level whole-grain recommendations.
20
Miller, Kevin Burke. "Review of whole grain and dietary fiber recommendations and intake levels in different countries". Nutrition Reviews 78, Supplement_1 (30 de julio de 2020): 29–36. http://dx.doi.org/10.1093/nutrit/nuz052.
Texto completoResumen
Abstract This review of whole grain and dietary fiber recommendations and intake levels was presented at the symposium on whole grains, dietary fiber, and public health, convened in Beijing, China, on May 11, 2018. The review reflects on inconsistencies among the definitions of whole grains and fiber as well as recommended intake levels in different countries. The lack of consistent dietary recommendations from authoritative sources may delay the regional implementation and consumer adoption of diets that include whole grains and fiber. Currently, few countries include specific intake recommendations for whole grain, and even among those countries with guidance the recommendations can be vague and qualitative. As a result of the well-documented associations between increasing whole grain intake and reduced disease risk, there is compelling evidence to create clear, actionable dietary recommendations for both whole grains and fiber. Furthermore, work is ongoing to develop uniform standards for whole grain and whole-grain food to ensure recommendations are being met. Health and regulatory authorities are encouraged to acknowledge the public health benefits that could be derived from strong, clear whole-grain and dietary fiber recommendations; examine existing definitions (whole grain as an ingredient, whole-grain food, and dietary fiber); and adopt the most appropriate approach to best serve public health needs for their respective populations.
21
van der Kamp, Jan-Willem, Julie Miller Jones, Kevin B. Miller, Alastair B. Ross, Chris J. Seal, Bin Tan y Eleanor J. Beck. "Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative". Nutrients 14, n.º 1 (29 de diciembre de 2021): 138. http://dx.doi.org/10.3390/nu14010138.
Texto completoResumen
Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure that all global stakeholders have shared standards, and that consumers find them clear, credible, and useful. Based on widely accepted, existing definitions and new developments, the Definitions Working Group of the global Whole Grain Initiative, with experts from academia, government agencies and industry, developed definitions for global application. The key statements of the definition documents are as follows: “Whole grains shall consist of the intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts such as the hull and husk; all anatomical components, including the endosperm, germ, and bran must be present in the same relative proportions as in the intact kernel” and “A whole-grain food shall contain at least 50% whole-grain ingredients based on dry weight. Foods containing 25–50% whole-grain ingredients based on dry weight, may make a front-of-pack claim on the presence of whole grain but cannot be designated ‘whole grain’ in the product name”. The definition documents have been ratified by the leading international scientific associations in this area. We urge that these consensus Whole Grain Initiative definitions be adopted as the basis for definitions used by national regulatory authorities and for health promotion organisations worldwide to use in nutrition education and food labelling.
22
Ernest, Deepali Karina, Hector Lemus, Fang-Chi Hsu, John P. Pierce y Tianying Wu. "The Independent and Joint Associations of Whole Grain and Refined Grain with Total Mortality among Breast Cancer Survivors: A Prospective Cohort Study". Nutrients 14, n.º 16 (15 de agosto de 2022): 3333. http://dx.doi.org/10.3390/nu14163333.
Texto completoResumen
Breast cancer survivors often have a reduced digestive capacity to digest whole grains due to cancer treatment. The purpose of this study was to investigate the independent and joint associations of whole grain and refined grain consumption with total mortality among breast cancer survivors. We studied a cohort of 3081 female breast cancer survivors who provided demographic, dietary, and lifestyle data at baseline, year 1 and year 4. Mortality was assessed via semi-annual telephone interviews and confirmed by the National Death Index (NDI) and death certificates. We assessed the associations of whole grain and refined grain with incident of mortalities using Cox proportional hazards models. Increased whole grain consumption was marginally associated with an increased risk of total mortality (p = 0.07) but was not significantly associated with breast cancer-specific mortality (p = 0.55). An increased intake of refined grains was associated with an increased risk of both total (HR = 1.74; 95% CI,1.17 to 2.59) and breast cancer-specific mortality (HR = 1.16; 95% CI, 1.08 to 1.26). Furthermore, we examined the joint associations of whole grain and refined grain with total mortality. Among those with a high consumption of refined grain, those with high consumption of whole grain had a higher risk of total mortality (HR = 1.52, 95% CI, 1.07 to 2.14) than those with a low consumption of whole grain. Increased consumption of whole grains may exacerbate the adverse associations of refined grain with mortality among breast cancer survivors. Our findings indicate the need to revisit current dietary guidelines for breast cancer survivors regarding whole grain intake.
23
Gamayunova, V. V. y T. O. Kasatkina. "Formation of spring barley grain yield and its structure depending on the variety and nutrition conditions in the Southern Steppe of Ukraine". Bulletin of Kharkiv National Agrarian University named after V.V. Dokychaiev. The series “Crop production, selection and seed production, fruit and vegetable growing” 2019, n.º 2 (27 de diciembre de 2019): 87–98. http://dx.doi.org/10.35550/visnykagro2019.21.087.
Texto completoResumen
Theresearch results are presented conducted during 2016-2018 on southern chernozem with two varieties of spring barley to study the impact of nutrition optimization on grain yield and elements of its structure. It is determined that the treatment of crops with growth regulating drugs in the main growing seasons provides a significant increase in grain productivity of barley, which is the highest when formed by three foliar nutrition with modern growth regulating drugs in the tillering phase and plant emergence in the tube at the beginning of earing. The grain yield of spring barley of the Stalker variety increased on average over three years, depending on the growth regulator taken for processing, in the range of 3.25 – 3.60 t / ha at its level in control, respectively, for treatment of plants with water 2.50 t / ha, and the variety Vakula – to 3.41 – 3.71 compared with 2.47 t / ha in the control. It was found that the increase in grain yield by the studied varieties of spring barley was due to the increase in ear length, and most significantly – due to more grains in the ear, the weight of grain from the ear and the weight of 1000 grains. These indicators increased and changed under the influence of power optimization. Key words: spring barley, varieties, elements of crop structure, grain yield, foliar fertilization, growth regulators.
24
NOVIKOV, N. N., A. A. ZHARIKHINA y N. E. SOLOVYEVA. "GRAIN QUALITY FORECASTING BY AMINO ACID CONCENTRATION IN THE LEAF JUICE". Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, n.º 1 (2021): 29–41. http://dx.doi.org/10.26897/0021-342x-2021-1-29-41.
Texto completoResumen
Field experiments with soft wheat and malting barley, conducted on sod-podzolic medium loamy soil showed that under the influence of increasing rates of nitrogen nutrition in the leaf juice in the first stem node phase, the concentration of amino acids decreases. This fact is confirmed by high correlation coefficients. There is also a close correlation between the concentration of amino acids in the leaf juice, plant productivity and grain quality indicators. Wheat showed a close negative correlation of the concentration of amino acids in the leaf juice with the weight of 1000 grains, the total content of proteins and gluten in the grain, as well as gliadin and glutenin proteins, and a close positive correlation with the content of water-soluble, non-extractable proteins in the grain and the activity of proteases. The concentration of amino acids in the malting barley leaf juice was negatively correlated with the total content of proteins in the grain, the amount of gordeins, the total activity of amylases, and positively correlated with the test value indicators, grain extractivity, and the content of water-soluble proteins in the grain. The research results indicate that the concentration of amino acids in the leaf juice in the first stem node phase provides for a fairly accurate diagnoctics of nitrogen nutrition and prediction of the quality of soft wheat and malting barley grains.
25
Tharanathan, R. N. y S. Mahadevamma. "Grain legumes—a boon to human nutrition". Trends in Food Science & Technology 14, n.º 12 (diciembre de 2003): 507–18. http://dx.doi.org/10.1016/j.tifs.2003.07.002.
Texto completo
26
Sterna, Vita, Sanita Zute y Linda Brunava. "Oat Grain Composition and its Nutrition Benefice". Agriculture and Agricultural Science Procedia 8 (2016): 252–56. http://dx.doi.org/10.1016/j.aaspro.2016.02.100.
Texto completo
27
Milosevic, Niko, V. Stanacev y S. Kovcin. "Corn meal in broiler chicken nutrition". Biotehnologija u stocarstvu 22, n.º 5-6 (2006): 71–79. http://dx.doi.org/10.2298/bah0606071m.
Texto completoResumen
In this paper the effect of application of corn meal in broiler chicken nutrition is presented. In meals the corn grain (C) is replaced by corn meal in the amount 100 % (T1) and 50 % (T2). Experiment lasted 42 days in system 3 x 4 (3 treatments x 4 repetitions). In every treatment 300 chicken were included. Feeding of chicken was ad libitum, with three meals: starter with 23,30 % CP and 12,78 MJ/kg ME; grower with 20,30 % CP and 13,10 MJ/kg ME, and finisher 17,70 % CP and 13,25 MJ/kg ME. Results of investigation are: body weight of chicken C-2106g, T1- 2103g, and T2-2130g; daily growth C-50,13g, T1-50,08g, and T2-50,72g; mortality of chicken C-3,64 %, T1-2,50 %, and T2-5,00 %; feed conversion ratio C-1,91 kg/kg, T1-1,97 kg/kg, and T2-1,93 kg/kg. Differences in production parameters were not statistically significant. Processing percentage was uniform among groups and differences in contents of abdominal fat were minimal. Differences in these parameters were not statistically significant. On the basis of these results it can be concluded that the nutritive value of corn meal in broiler chicken nutrition is on level of corn grain and that this nutrient can be used in the nutrition of broiler chicken as well as the corn grain.
28
Magalis, Robin M., Maria Giovanni y Kathryn Silliman. "Whole grain foods: is sensory liking related to knowledge, attitude, or intake?" Nutrition & Food Science 46, n.º 4 (11 de julio de 2016): 488–503. http://dx.doi.org/10.1108/nfs-09-2015-0101.
Texto completoResumen
Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge and attitudes; and intake of whole grains. Findings Whole wheat bread and tortillas were liked, as well as their refined grain counterparts. However, white rice and pasta were liked significantly more than the whole grain products (p < 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p < 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low, but attitudes were generally positive. Whole grain intake was overestimated by the food frequency questionnaire because of problems with the instrument and also subjects’ lack of understanding about these foods. Research limitations/implications The link between preference and consumption warrants further study. The survey used to measure whole grain intake was a limitation and demonstrates the need for an accurate and efficient tool. Although knowledge about whole grains is limited, the positive attitudes expressed by participants can strategically inform outreach. If people believe that they consume more whole grains than they actually do, they may have a false sense of security. Further research with different age groups and a wider variety of foods is needed. Practical implications Participants overestimated their consumption of whole grain foods, indicating that consumers may think that they are meeting recommended amounts but they are actually deficient in whole grain intake; thus, improved education and promotional efforts are needed. Originality/value Few studies examine the inter-relationships among sensory preference, bitter taster status, knowledge, attitude and intake of whole grains.
29
Tan, Bin, Na-Na Wu y Xiao-Tong Zhai. "Solutions for whole grain food development". Nutrition Reviews 78, Supplement_1 (30 de julio de 2020): 61–68. http://dx.doi.org/10.1093/nutrit/nuz068.
Texto completoResumen
Abstract Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.
30
Clemens, Roger y B. Jan-Willem van Klinken. "Oats, more than just a whole grain: an introduction". British Journal of Nutrition 112, S2 (30 de septiembre de 2014): S1—S3. http://dx.doi.org/10.1017/s0007114514002712.
Texto completoResumen
In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the options and opportunities for future applications of oats that extend beyond dietary fibre. Oats have many unique chemical properties, potential health benefits, agricultural challenges and nutrition-policy opportunities – but global production of oats appears to be falling. This is occurring despite contemporary research in the development of drought and infestation resistance and climate-adaptive cultivars and assessments of oats’ unique components (such as dietary fibre, lipids, β-glucan and avenanthramides) that may contribute to health benefits. This suggests that oats represent a promising grain in the whole-grains landscape. New insights have been created into benefits beyond cardiovascular health. Modern milling and processing technologies have been developed to retain the nutritive value and functional properties of oats and to assure a consistent foundation for global health policies.
31
SORATTO, ROGÉRIO PERES, TIAGO ARANDA CATUCHI, EMERSON DE FREITAS CORDOVA DE SOUZA y JADER LUIS NANTES GARCIA. "PLANT DENSITY AND NITROGEN FERTILIZATION ON COMMON BEAN NUTRITION AND YIELD". Revista Caatinga 30, n.º 3 (septiembre de 2017): 670–78. http://dx.doi.org/10.1590/1983-21252017v30n315rc.
Texto completoResumen
ABSTRACT The objective of this work was to evaluate the effect of plant densities and sidedressed nitrogen (N) rates on nutrition and productive performance of the common bean cultivars IPR 139 and Pérola. For each cultivar, a randomized complete block experimental design was used in a split-plot arrangement, with three replicates. Plots consisted of three plant densities (5, 7, and 9 plants ha-1) and subplots of five N rates (0, 30, 60, 120, and 180 kg ha-1). Aboveground dry matter, leaf macro- and micronutrient concentrations, yield components, grain yield, and protein concentration in grains were evaluated. Lower plant densities (5 and 7 plants m-1) increased aboveground dry matter production and the number of pods per plant and did not reduce grain yield. In the absence of N fertilization, reduction of plant density decreased N concentration in common bean leaves. Nitrogen fertilization linearly increased dry matter and leaf N concentration, mainly at lower plant densities. Regardless of plant density, the N supply linearly increased grain yield of cultivars IPR 139 and Pérola by 17.3 and 52.2%, respectively.
32
Armstrong, R. D., C. Eagle y R. Flood. "Improving grain yields on a sodic clay soil in a temperate, medium-rainfall cropping environment". Crop and Pasture Science 66, n.º 5 (2015): 492. http://dx.doi.org/10.1071/cp14210.
Texto completoResumen
Soil constraints are a major limitation to grain production on waterlogging-prone sodic soils in the medium-rainfall zone of southern Australia, and several options have been proposed to overcome these constraints. A field experiment commenced in 1999 to compare the effectiveness of different management strategies, including improved crop nutrition, soil amelioration by using gypsum with or without deep ripping, applying organic matter, using raised beds or delayed sowing on improving the growth and grain yields of four consecutive crops including wheat (Triticum aestivum) in 1999 and 2002, barley (Hordeum vulgare) in 2000, and faba beans (Vicia faba) in 2001. Improving crop nutrition alone generally did not significantly improve grain yields, whereas adding ameliorants such as composted pig bedding–litter or deep ripping + gypsum produced grain yield increases in all crops by up to 48% compared with the control. Similar increases in grain yields were produced when crops were grown on raised beds, even in seasons when growing-season rainfall was well below average. Greatest yield increases were recorded when both raised beds and ameliorants were used (up to 2 t/ha, or 63%). Spring-sown crops consistently produced lower grain yields than the (autumn-sown) control. For the three cereal crops (two wheat and one barley), increases in grain yields resulting from soil amelioration generally were not associated with increased harvest index or kernel size but were associated with greater tiller number and number of grains per m2. For the pulse crop, faba beans, yield increases were associated with greater dry matter production and increased number of grains per m2. All management strategies significantly increased crop nitrogen (N) uptake, although this did not necessarily translate to increased grain protein because of a dilution effect in the highest yielding treatments. Increases in grain yield coincided with improved root growth throughout the profile (up to 140 cm depth). All physical amelioration treatments either reduced the degree of temporary waterlogging, as indicated by shallow piezometers, or improved soil structure, as indicated by reduced cone penetrometer resistance, compared with the control. Reduction in soil exchangeable sodium percentage on this highly sodic clay soil, measured within the first season after implementation, was less clear-cut. Increases in grain yield, however, appeared related to improved N supply rather than greater water use. Large increases in grain yields across a range of seasonal conditions appear possible on these soil types in medium-rainfall environments provided both soil structure and nutrition are improved.
33
Solovyeva, Nurguyana E. y Nikalay N. Novikov. "The brewing properties formation of barley grain depending on nutrition regime and phytoregulators application when growth on sod-podzolic soil". Butlerov Communications 59, n.º 8 (31 de agosto de 2019): 124–31. http://dx.doi.org/10.37952/roi-jbc-01/19-59-8-124.
Texto completoResumen
In the field experiments with brewing barley, carried out on sod-podzolic medium-loamy soil, it has been found out, that the raising doses of nitrogen application increased grain productivity of barley plants (by 18-33%), grains protein content, α-amylases, сatalases and peroxidases activity, but decreased grain unit and β-amylases activity. In water deficit weather conditions (Hydrothermal coefficient of moisture on the G.T Selyaninov = 1-1.3) the raising doses of phosphorus and potassium (Р120, К120) increased the grain productivity of barley plants (by10-28%), the mass of 1000 grains, their germination ability and α-amylases activity, but decreased β-amylases, сatalases, peroxidases activity and grains protein content making it not more then normative level (12%). In 7-days germinated grains of barley harvested in the variants with raising doses of nitrogen it has been revealed increasing of α-amylases, proteases, catalases, peroxidases activity, but decreasing of β-amylases activity. In the variants with higher doses of phosphorus and potassium barley grains were formed, which observed on the 7th day of sprouting increased α-amylases and peroxidases activity and reduced activity of β-amylases. It has been revealed, that phytoregulators novosil and epin application enhanced grain productivity of barley plants (by 6-14%) and α-amylases activity in grains, but decreased β-amylases activity. In water deficit weather conditions novosil phytoregulator reduced grains protein content to normative level. In the variants with epin phytoregulators application barley grains were formed in which germination increased amylase and peroxidase activity, improving their ability to malting.
34
Syomina, S. A., A. S. Paliychuk, I. V. Gavryushina y I. A. Lysenko. "Fertilizers, plant density and nutritional properties of corn grain". IOP Conference Series: Earth and Environmental Science 843, n.º 1 (1 de noviembre de 2021): 012036. http://dx.doi.org/10.1088/1755-1315/843/1/012036.
Texto completoResumen
Abstract The article presents data on the influence of an increasing plant density of an early-ripening corn hybrid on the biochemical composition and fodder properties of grain, depending on the level of mineral nutrition. It is shown that the highest protein supply was noted for the grain obtained in the variants with nitrogen feeding; the increase in crude protein in comparison with the variants on the natural agrobackground was 1.56%. The use of complete mineral fertilization had no advantages over a single application of nitrogen-phosphorus fertilizers; against these nutritional backgrounds, the increase of 0.97-1.05% was obtained in relation to the unfertilized agricultural background. As the crops crowd, there is a tendency for the crude protein content in the grain to increase. Over the years of testing, the stable influence of the conditions of mineral nutrition and the plants density on the content of crude fiber, crude ash and nitrogen-free extractive substances has not been established. The grain with a higher crude fat content was obtained with the introduction of complete mineral fertilization, and the crowding of the crops led to the decrease in its content in the grain.
35
Kang, Yunhee, Kyueun Lee, Jieul Lee y Jihye Kim. "Grain Subtype and the Combination of Grains Consumed Are Associated with the Risk of Metabolic Syndrome: Analysis of a Community-Based Prospective Cohort". Journal of Nutrition 150, n.º 1 (24 de agosto de 2019): 118–27. http://dx.doi.org/10.1093/jn/nxz179.
Texto completoResumen
ABSTRACT Background Evidence on the prospective association between grain consumption and metabolic syndrome (MetS) is lacking. Objective This study explored the association between grain intake by subtype or various combinations of grain intake and the risk of developing MetS in South Korean adults using data from a community-based prospective cohort study. Methods A total of 5717 participants (2984 men and 2733 women) aged 40–69 y without MetS were followed up for 10 y (2001–2012). Grain consumption was assessed using a semiquantitative FFQ at baseline (2001–2002) and a follow-up examination (2005–2006). A multivariate Cox proportional hazards model was used to examine the risk of incident MetS and its components according to grain consumption (<1, 1 to <3, or ≥3 servings/d) by sex. Results In total, 2218 participants (38.8%) developed MetS. Frequent consumers of whole grains (≥3 servings/d) had a lower risk of incident MetS (men—HR: 0.51; 95% CI: 0.41, 0.63; P = 0.0001; women—HR: 0.73; 95% CI: 0.60, 0.90; P = 0.0029), whereas frequent consumers of refined grains had a higher risk of incident MetS (men—HR: 1.63; 95% CI: 1.31, 2.03; P < 0.0001; women—HR: 2.25; 95% CI: 1.82, 2.78; P < 0.0001) compared with rare consumers (<1 serving/d). The combination of low whole grains (<2 servings/d) and high refined grains (≥2 servings/d) was associated with a higher risk of MetS than the combination of high whole grains and low refined grains (men—HR: 1.21; 95% CI: 1.04, 1.41; P = 0.012; women—HR: 1.43; 95% CI: 1.23, 1.66; P < 0.0001). Conclusions Higher consumption of whole grains was associated with lower risk of incident MetS, whereas higher refined-grain consumption was associated with a higher risk in a middle-aged and older Korean population.
36
Barrett, Eden M., Marijka J. Batterham, Sumantra Ray y Eleanor J. Beck. "Whole grain, bran and cereal fibre consumption and CVD: a systematic review". British Journal of Nutrition 121, n.º 8 (14 de febrero de 2019): 914–37. http://dx.doi.org/10.1017/s000711451900031x.
Texto completoResumen
AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (containing the bran, germ and endosperm in their natural proportions) (three studies, seven publications) and those using an alternative definition, such as including added bran as a whole grain source (eight additional studies, thirteen publications). Intake of whole grain, cereal fibre and bran were similarly associated with lower risk of CVD-related outcomes. Within the initial analysis, where studies used the recognised whole grain definition, results were less likely to show attenuation after adjustment for cereal fibre content. The fibre component of grain foods appears to play an important role in protective effects of whole grains. Adjusting for fibre content, associations remained, suggesting that additional components within the whole grain, and the bran component, may contribute to cardio-protective association. The limited studies and considerable discrepancy in defining and calculating whole grain intake limit conclusions. Future research should utilise a consistent definition and methodical approach of calculating whole grain intake to contribute to a greater body of consistent evidence surrounding whole grains.
37
Kadlec, P., J. Dostálová, J. Bernášková y M. Skulinová. "Degradation of α-galactosides during the germination of grain legume seeds". Czech Journal of Food Sciences 26, No. 2 (17 de abril de 2008): 99–108. http://dx.doi.org/10.17221/3/2008-cjfs.
Texto completoResumen
Germination is one of the most effective ways of preparing grain legumes for consumption. Because it involves the total or partial elimination of some anti-nutritional compounds, it is also one of the simplest methods of enhancing the palatability of grain legumes, thereby increasing their consumption as a valuable source of nutrition. The main objective of this paper is to describe the changes that take place in α-galactosides during germination. During germination, galactose molecules gradually become detached from α-galactosides due to the effect of the enzyme α-D-galactosidase activated during the process. To simulate the degradation of α-galactosides during legume seed germination, we applied nine equations to the evaluation of the experimental data obtained with the germination of three types of grain legume seeds; mung bean, chickpea, and lentil.
38
Arefin, Paroma, Salma Ahmed, Md Shehan Habib, Zafar As Sadiq, Farhana Boby, Subarna Sandhani Dey, Md Abdurrahim Md Abdurrahim et al. "Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour". Current Research in Nutrition and Food Science Journal 10, n.º 2 (2 de septiembre de 2022): 544–52. http://dx.doi.org/10.12944/crnfsj.10.2.11.
Texto completoResumen
Jackfruit (Artocarpus heterophyllus Lam.) is widely known as a nutritious fruit. They grow mostly in Brazil and some other parts of Africa and South Asian countries. Jackfruit is the national fruit of Bangladesh, and it grows copiously in the Northern part of the country. Jackfruit seed powder has been researched and used as a functional food in different food products. This work investigated some physicochemical properties and nutritional parameters of five types of grain flours collected from the northern region of Bangladesh. The grain flours are jackfruit seed powder (with spermoderm), rice powder, barley powder, wheat flour powder, and maize powder. In this study, we have observed that jackfruit seed powder is highly nutritious. So, it can also be said from the study that jackfruit seed powder from Bangladesh has a high nutritional value when compared to other flours. It can be used alone or along with these flours in different food products. Therefore, in the era of ensuring sustainable development and meeting challenges of nutrition security, jackfruit seed powder can be an appropriate choice to reduce postharvest loss and produce value-added products.
39
Yamuangmorn, Supapohn, Suchada Jumrus, Sansanee Jamjod, Narit Yimyam y Chanakan Prom-u-Thai. "Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions". Agronomy 11, n.º 1 (3 de enero de 2021): 83. http://dx.doi.org/10.3390/agronomy11010083.
Texto completoResumen
Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.
40
Martsinyshyn, Yu D. y S. V. Pyda. "БІОХІМІЧНИЙ СКЛАД ЗЕРНА ПШЕНИЦІ М’ЯКОЇ (TRITICUM AESTIVUM L.) ЗА ВПЛИВУ ДОБРИВ". Scientific Issue Ternopil Volodymyr Hnatiuk National Pedagogical University. Series: Biology 81, n.º 1-2 (30 de junio de 2021): 90–98. http://dx.doi.org/10.25128/2078-2357.21.1-2.12.
Texto completoResumen
The article, based on the analysis of scientific works, presents the research findings of the influence of mineral, organic and organo-mineral fertilizer on the biochemical composition of soft wheat grain. It is shown that seed productivity and quality of wheat grain depend on the provision of plants with nutrients during the growth season, resistance to stress factors and biological characteristics of the variety. The yield of winter wheat increases due to super-strong and extra-strong varieties, but the quality of grain, which is negatively correlated with productivity, decreases. Fertilizers are a significant factor in improving the quality of wheat grain, and their use allows to obtain high quality baking flour. Application of different types of organic fertilizers (cattle manure, chicken manure) and green manures (wheat-wheat, oat-pea, mustard) results in an increase in the gluten content from 24.2 to 25.6–27.7 % in grain winter wheat. The application of manure also contributed to the accumulation of proteins in the grain. The quality of wheat grain (nutritional value and baking properties) depends on both the protein content and their amino acid composition. Nitrogen fertilizers have been shown to increase the protein content and the amount of essential amino acids in grain and improve their amino acid composition, but their application, especially in higher doses, reduces the baking properties of wheat flour. The use of nitrogen fertilizers also increases the content of trace elements in wheat grain and improves the nutritional value of this important food. Foliar feeding of plants with chelated micro-fertilizers on the background of complete mineral nutrition (N60P60K60) also improves the quality of grain, while increasing the content of proteins and gluten. Pre-sowing seed treatment and foliar fertilization of plants in the phase of tillering and earing with liquid organo-mineral fertilizer Polidon Bio Zernovyi special purpose for winter wheat, against the background of mineral nutrition (N60P60K60), increased the protein content in grain according to experimental variants and promoted raw gluten growth.
41
Bauchspies, Wenda K., Fatimata Diarra, Fred Rattunde y Eva Weltzien. "“An Be Jigi”: Collective cooking, whole grains, and technology transfer in Mali". FACETS 2, n.º 2 (1 de septiembre de 2017): 955–68. http://dx.doi.org/10.1139/facets-2017-0033.
Texto completoResumen
This paper addresses how available resources, food security, technology, and culture are shaping the choices rural Malian women are making to ensure the health, energy, and well-being of their families. This research contributed to evaluating an eight-year research project (An Be Jigi) targeting improved nutrition. The study, performed over four months, used semi-structured interviews of 120 women in six villages in Mali to assess the identified issues with qualitative and quantitative approaches. This paper describes the history of the An Be Jigi project, whole-grain processing techniques, and group cooking for knowledge sharing with rural women for improved nutrition. Interviews revealed substantial adoption of whole-grain processing techniques and women’s appreciation of the nutritional benefits of those techniques. The women engaged in group cooking ( cuisines collectives) appreciated the activities and mentioned multiple benefits from using them. Women identified access to mills, and to some extent the social stigma of laziness and poverty associated with whole-grain food, as limiting factors of adoption. This study of women’s practices and perceptions regarding use of whole grain tells a story of changing consumption habits being shaped by culture, technology, knowledge, and available resources. Malian women are agents of change and care in their adoption of new techniques and recipes for the improved nutrition of young children and households.
42
Hosseini, Seyed H., Julie M. Jones y Hassan Vatanparast. "Association between Grain Intake, Nutrient Intake, and Diet Quality of Canadians: Evidence from the Canadian Community Health Survey–Nutrition 2015". Nutrients 11, n.º 8 (17 de agosto de 2019): 1937. http://dx.doi.org/10.3390/nu11081937.
Texto completoResumen
The new Canada’s Food Guide (CFG) recommends whole grains foods as the primary choice of grain products in the daily diet. This study examined whether higher shares of whole-grain consumption, beyond the recommended levels (i.e., above half) of the daily grain intake, are linked with optimal diet quality and intakes of some key nutrients, for both children and adolescents and adults in Canada. To meet the objective of this study, we used the Canadian Community Health Survey (CCHS)–Nutrition 2015, which is a nationally representative data. We employed the propensity score matching (PSM) method in this study. PSM estimates the exposure effect when a set of individuals are exposed to a specific treatment (food group intake in this study) in a non-experimental setting. The results of our analyses implied that a high consumption of whole grains is associated with a good diet quality. However, after a certain level of whole-grain consumption, no significant differences can be observed in diet quality scores of children and adolescents and adults. Moreover, it was observed that the proportion of obese and overweight individuals was significantly lower among adults that had balanced intakes of whole and non-whole grains. The results of logistic regression analyses also showed the probability of being obese and overweight is significantly lower in the case of adults with balanced intakes of grains. However, no significant differences were observed in the prevalence of obesity and overweight across whole grains consumption patterns for children and adolescents.
43
Krois, Natasha, Jaimee Hughes y Sara Grafenauer. "Dietitians’ Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods". Nutrients 14, n.º 15 (23 de julio de 2022): 3026. http://dx.doi.org/10.3390/nu14153026.
Texto completoResumen
NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA, despite being considered core foods in the Australian Dietary Guidelines. These food categories contribute the greatest quantities of whole grain in the Australian diet, although consumption is less than half of the 48 g/day daily target intake. Dietitians are key to disseminating messages about nutrition and health; therefore, an accurate understanding of whole grains and the effects of processing is critical to avoid the unnecessary exclusion of nutritionally beneficial foods. The aim was to utilise an online structured questionnaire to investigate dietitians’ attitudes to the promotion of grains and whole grains and understand their level of knowledge about and attitudes towards NOVA and the classification of specific whole-grain foods. Whole-grain foods were perceived positively and are regularly promoted in dietetic practice (n = 150). The dietitians tended not to consider whole-grain breads and ready-to-eat breakfast cereals as excessively processed, although most generally agreed with the classification system based on the extent of processing. If dietitians intend to incorporate NOVA and concepts of UPFs in their counselling advice, the anomalies regarding the categorisation of whole-grain choices and optimum intakes should be addressed.
44
Sheheda, I. M. y N. V. Sandetska. "The influence of foliar nutrition with urea in different phases of wheat development on grain protein content". Faktori eksperimental'noi evolucii organizmiv 27 (1 de septiembre de 2020): 169–73. http://dx.doi.org/10.7124/feeo.v27.1321.
Texto completoResumen
Aim. The effect of foliar urea nutrition on grain yield, protein, total protein harvest, and nitrogen content in the grain per spike in winter wheat plants of different varieties was studied. Methods. In the field experiment plants of six different bread winter wheat varieties were fertilized with urea in different ways: 1) control; 2) foliar nutrition with urea at the end of anthesis with a dose of 7 kg N / ha; 3) foliar nutrition with urea in the phase of late milk development. Results. It was found that after nutrition in the first period the yield increased by 7-11%, while after nutrition in the second period it remained practically unchanged in comparison with the control. The applied dose of nitrogen did not have a significant effect on the protein content. Grain productivity increased without reducing protein content in this case, and there was no negative correlation between these indicators. As a result, grain protein content was significantly increased in all varieties. Natalka had the highest indicator, due to the best combination of protein content and yield. The calculations of the increase in nitrogen content in the grain per spike at the end of anthesis showed that it was significantly higher than the out-of-root dose. Conclusions. Thus, it has been shown that foliar nutrition of wheat with urea at the end of anthesis is advisable for increase of protein harvest with the crop. This measure stimulates the functional activity of plants, promotes efficiency of nitrogen utilization.
Keywords: nitrogen, grain protein, yield, winter wheat, foliar nutrition.
45
Jacobs, David R., Mark A. Pereira, Katariina Stumpf, Joel J. Pins y Herman Adlercreutz. "Whole grain food intake elevates serum enterolactone". British Journal of Nutrition 88, n.º 2 (agosto de 2002): 111–16. http://dx.doi.org/10.1079/bjn2002601.
Texto completoResumen
Both intake of whole grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n5) and women (n6) ate, in random order, wholegrain foods or refined-grain foods in a diet with 30% energy from fat. The dominant whole grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening washout period of 6–9 weeks. Serum enterolactone concentrations were higher when eating the wholegrain than the refined-grain diet by 6·2 (within person SE 1·7) nmol/l (P=0·0008). Most of the increase in serum enterolactone when eating the wholegrain diet occurred within 2 weeks, though the serum enterolactone difference between wholegrain and refined-grain diets continued to increase through 6 weeks. Serum enterolactone concentrations can be raised by eating a diet rich in whole grains.
46
Badaruddin, M. y D. W. Meyer. "Grain Legume Effects on Soil Nitrogen, Grain Yield, and Nitrogen Nutrition of Wheat". Crop Science 34, n.º 5 (septiembre de 1994): 1304–9. http://dx.doi.org/10.2135/cropsci1994.0011183x003400050030x.
Texto completo
47
Kissock, Katrina R., Florent Vieux, Kevin C. Mathias, Adam Drewnowski, Chris J. Seal, Gabriel Masset, Jessica Smith, Heddie Mejborn, Nicola M. McKeown y Eleanor J. Beck. "Aligning nutrient profiling with dietary guidelines: modifying the Nutri-Score algorithm to include whole grains". European Journal of Nutrition 61, n.º 1 (24 de noviembre de 2021): 541–53. http://dx.doi.org/10.1007/s00394-021-02718-6.
Texto completoResumen
Abstract Purpose Whole grains, generally recognised as healthy choices, are not included in most nutrient profiling systems. We tested modifications to the Nutri-Score algorithm to determine whether including whole grains would provide an improved measure of food, and overall diet quality. Methods The whole-grain content of food, with a minimum cut-point of 25%, was added to the algorithm, following similar methods used to score other health-promoting components such as fibre. We applied and compared the original and the modified Nutri-Score to food composition and dietary intake data from Australia, France, the United Kingdom, and the United States. Results At the food level, correlations between whole-grain content and food nutritional score were strengthened using the modified algorithm in Australian data, but less so for the other countries. Improvements were greater in grain-specific food groups. The largest shift in Nutri-Score class was from B to A (best score). At the dietary intake level, whole-diet nutritional scores for individuals were calculated and compared against population-specific diet-quality scores. With modifications, correlations with diet-quality scores were improved slightly, suggesting that the modified score better aligns with national dietary guidelines. An inverse linear relationship between whole-diet nutritional score and whole-grain intake was evident, particularly with modifications (lower whole-diet nutritional score indicative of better diet quality). Conclusion Including a whole-grain component in the Nutri-Score algorithm is justified to align with dietary guidelines and better reflect whole grain as a contributor to improved dietary quality. Further research is required to test alternative algorithms and potentially other nutrient profiling systems.
48
Klymyshena, R. "Influence of foliar nutrition of barley plants on brewing quality of grain by Kolbach index". Agrobìologìâ, n.º 1(157) (25 de mayo de 2020): 49–56. http://dx.doi.org/10.33245/2310-9270-2020-157-1-49-56.
Texto completoResumen
The aim of the study was to determine the dependence of brewing quality of spring barley grain in terms of indicator of Kolbach number depending on the eff ect of foliar nutrition of plants during the growing season with micronutrients Wuxal on different backgrounds of mineral fertilization. Effectiveness of the infl uence of foliar nutrition of spring barley plants by microfertilizers Wuxal during the growing season on the brewing quality according to the Kolbach number was established. It is revealed that the eff ectiveness of the technological agricultural measure carried out depends on the number of agri-receptions, the rate of microfertilizers and the background of mineral nutrition. It was proved that when growing barley on the background of mineral nutrition N30P45K45 the best results were obtained with two and three times application of microfertilizers at the rate of 1.5 l/ha in accordance with the phenophases of tillering, stem elongation and fl owering. Maximum productivity on the background of N60P90K90 mineral nutrition is achieved by providing three times of crops spraying with a solution of microfertilizers in the amount of 2.0 l/ha each time in accordance with the above-mentioned phenophases of barley plants growth and development. The efficiency of foliar nutrition of spring barley plants by microfertilizers depends on the technological scheme of application, namely on the number of methods of the agro-measure carried out at the respective phenophases of development. The variants of double application microfertilizers were the best in growing barley on the background of mineral nutrition N30P45K45, – Wuxal P Max 1.5 l/ha during tillering and Wuxal Grain 1.5 l/ha at the beginning of flowering; Wuxal Grain 1.5 l/ha during the stem elongation and Wuxal Grain 1.5 l/ ha at the beginning of flowering. The optimal variant for three-times foliar nutrition of plants with microfertilizers was as follows: Wuxal P Max 1.5 l/ha during tillering, Wuxal Grain 1.5 l/ha during of stem elongation and Wuxal Grain 1.5 l/ha at the beginning of flowering, where the highest Kolbach number is obtained – 47.7; 47.5 and 48.0 %, respectively. On the background of N60P90K90 mineral nutrition, the highest parameters were established for three-time spraying of plants with microfertilizers Wuxal P Max 2.0 l/ha during tillering, Wuxal Grain 2.0 l/ha during of stem elongation and Wuxal Grain 2.0 l/ha at the beginning of flowering – 46.9 %. Key words: spring barley, grain quality, Kolbach number, microfertilizers, foliar nutrition.
49
McCartney, D. H., H. C. Block, P. L. Dubeski y A. J. Ohama. "Review: The composition and availability of straw and chaff from small grain cereals for beef cattle in western Canada". Canadian Journal of Animal Science 86, n.º 4 (1 de diciembre de 2006): 443–55. http://dx.doi.org/10.4141/a05-092.
Texto completoResumen
Small cereal grain residues are heterogeneous feeds consisting of several botanical fractions: chaff, grain, leaf blade, leaf sheath, internode and node. These parts vary in composition, digestibility, resistance to comminution, intake potential and energy availability. Large differences in the nutritional quality of straw and chaff may occur from year to year and between locations due to effects of environmental conditions on botanical composition and cell anatomy. Stage of maturity, harvest method and weathering will influence composition and quality of the most nutritious parts of cereal residues, the leaf and chaff. In addition, cultivars and species differ in the proportion, anatomy and digestibility of botanical fractions. As a result, the quality of crop residues is highly variable with an economic value that is difficult to accurately assess. Cereal straw and chaff are of low economic value as they are low in nutritive value, where nutritive value is the product of nutrient intake, digestibility, and efficiency of use. However, due to availability, cereal crop residues have the potential to be a substantial feed resource for beef cows. Previous reviews have not focused on straw and chaff nutrition research relevant to use by beef cattle in western Canada. This review includes discussions on yield and nutritive value with a focus on identifying information deficiencies, including the lack of detailed production statistics for determining residue yields on a regional bases and the need for more detailed nutrient composition to update regional feed data bases for western Canada. Key words: Straw, chaff, nutrient quality, beef cattle
50
Peng, Bo, Ke-Xin Jin, Dian-Ya Luo, Xia-Yu Tian, Yan-Fang Sun, Xin-Hua Huang, Rui-Hua Pang et al. "The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice". Journal of Biology and Life Science 11, n.º 2 (11 de octubre de 2020): 239. http://dx.doi.org/10.5296/jbls.v11i2.17809.
Texto completoResumen
Starch, protein and lipid are the most important nutrients in rice, and their composition and content in rice grains play a decisive role in the grain quality. Rice quality (including appearance quality, cooking quality, nutrition quality, grinding and processing quality, etc.) is not only affected by the composition of the nutrients in grain of rice, but also by the physical and chemical characteristics and their content in grains, but also vulnerable to external environmental conditions. To clarify the relationship between the main nutrients in rice and their grain quality traits is of great theoretical significance and potential application value for the continuous improvement of rice quality in the future. Therefore, this paper reviewed the effects of starch, protein, lipid and mineral elements in grain of rice and also on quality of trait in rice. It is also discussed the relationship between these nutrients and rice grain quality traits. All of those will provide important information for the quality of grain improvement and breeding of new varieties with high quality in rice.