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Статті в журналах з теми "Yellow alkaline noodles"
Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.
Повний текст джерелаRebellato, Ana Paula, Priscila Ferreira Tavares, Guilherme Neves Trindade, Juliana A. Lima Pallone, Pedro H. Campelo, and Maria Teresa Pedrosa Silva Clerici. "Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility." Research, Society and Development 10, no. 2 (February 27, 2021): e51210212778. http://dx.doi.org/10.33448/rsd-v10i2.12778.
Повний текст джерелаBellido, G. G., and D. W. Hatcher. "Ultrasonic characterization of fresh yellow alkaline noodles." Food Research International 43, no. 3 (April 2010): 701–8. http://dx.doi.org/10.1016/j.foodres.2009.11.010.
Повний текст джерелаWijaya, Grace Y., Clare Ingram, Robert E. Asenstorfer, and Daryl J. Mares. "Contribution of apigenin di-C-glycosides and lutein to the colour of yellow alkaline noodles." Crop and Pasture Science 67, no. 6 (2016): 594. http://dx.doi.org/10.1071/cp15107.
Повний текст джерелаAsenstorfer, Robert E., Marie J. Appelbee, and Daryl J. Mares. "Impact of Protein on Darkening in Yellow Alkaline Noodles." Journal of Agricultural and Food Chemistry 58, no. 7 (April 14, 2010): 4500–4507. http://dx.doi.org/10.1021/jf904232p.
Повний текст джерелаFan, Huiping, Zhilu Ai, Yuehua Chen, Feng Fu, and Ke Bian. "Effect of alkaline salts on the quality characteristics of yellow alkaline noodles." Journal of Cereal Science 84 (November 2018): 159–67. http://dx.doi.org/10.1016/j.jcs.2018.10.007.
Повний текст джерелаHeo, Hwayoung, Chon-Sik Kang, Sun-Hee Woo, Kang-Soo Lee, Byung-Kil Choo, and Chul Soo Park. "Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar." Food Science and Biotechnology 21, no. 1 (February 2012): 69–81. http://dx.doi.org/10.1007/s10068-012-0009-1.
Повний текст джерелаDiep, Sally, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page, and Dave Hatcher. "Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties." Canadian Journal of Plant Science 94, no. 3 (March 2014): 525–34. http://dx.doi.org/10.4141/cjps2013-043.
Повний текст джерелаBellido, G. G., and D. W. Hatcher. "Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history." Journal of Food Engineering 93, no. 4 (August 2009): 460–67. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.013.
Повний текст джерелаHatcher, D. W., J. E. Dexter, and B. X. Fu. "Investigation of amber durum wheat for production of yellow alkaline noodles." Journal of Cereal Science 48, no. 3 (November 2008): 848–56. http://dx.doi.org/10.1016/j.jcs.2008.06.009.
Повний текст джерелаДисертації з теми "Yellow alkaline noodles"
Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.
Повний текст джерелаSadeque, Abdus. "Genetic mapping of noodle quality characters and rust resistance in hexaploid wheat." University of Sydney, 2008. http://hdl.handle.net/2123/3795.
Повний текст джерелаPolyphenol oxidase (PPO) catalyses undesirable darkening in wheat products such as Asian noodles. Genetic variation for PPO activity is characterized in bread wheat. Australian wheat breeding programmes recognize that reduced PPO activity is an important quality target. Despite this interest from breeders, no varieties possessing extremely low and null PPO activity exist. The development of null PPO wheat varieties is dependant on an understanding of the genetic control of the null phenotype. Knowledge of these factors will accelerate efforts to develop them. The inheritance of PPO activity was investigated in two populations that were derived from hybrids between a null PPO genotype and Australian wheat varieties Lang and QAlBis. Observed genetic ratios were consistent with two and three gene control, respectively in these populations. QTL mapping was performed in the QALBis x VAW08-A17 population. The Diversity Array Technology (DArT) approach was employed to genotype the QALBis x VAW08-A17 population. Three highly significant QTLs that control PPO activity were identified on chromosomes 2AL, 2BS and 2DL. Close associations between PPO activity and DArT marker loci wPt-7024, wPt-0094 and wPt-2544 were observed, respectively. Collectively, these loci explained 74% of the observed variation in PPO activity across seasons. Significant QTLs on chromosomes 1B and 3B were also identified that together explained an additional 17% of variation in PPO activity. The relationship between PPO activity and yellow alkaline noodles (YAN) colour stability parameters was investigated in a DM5637*B8 x H45 doubled haploid population. PPO activity and changes in YAN brightness (ΔL* 0-24h) and yellowness (Δb* 0-24h) in both seasons were analysed. Quantitative trait analyses of PPO activity, flour yellowness (b*) and YAN colour stability was also conducted in this population. QTL mapping of variation in PPO activity in the DM5637*B8 x H45 DH population identified a highly significant QTL on chromosome 2AL, which explained 52% of the observed variation across seasons. Regression analysis identified that wPt-7024 was highly significantly associated with PPO activity in this population. A highly significant association between this marker and PPO was also identified in the QALBis x VAW08-A17 population. Collectively, the three identified QTLs (on chromosomes 2AL, 7A and 7B) explained 71% of variation in PPO activity across seasons. A highly significant (P<0.001) QTL on chromosome 2B along with significant (P<0.01) QTLs on the chromosomes 1A, 3B, 4B and 5B were found to control flour yellowness. The QTLs on 2B, 4B and 5B were detected in both seasons analysed and accounted for 90% of variation in flour b* across seasons. The study on YAN colour stability located two highly significant (P<0.001) QTLs and two significant (P<0.01) QTLs that controlled the change in brightness of yellow alkaline noodle. The 2A QTL accounted for 64% of observed variation across seasons. It was in the same location as the PPO QTL and shared a common closest marker wPt-7024. Only one significant QTL for YAN a* (0-24h) was identified. It accounted for 12% of variation across seasons and was only detected in one season. One highly significant (P<0.001) QTL and two significant (P<0.01) QTLs were identified that controlled the change in yellowness of yellow alkaline noodle. The 2A QTL accounted for 68% of observed variation across seasons. The location of this QTL corresponded with that of 2A QTLs for PPO activity and L* of YAN in this study. Furthermore, wPt-7024 was also identified as the marker with the most significant association with L*. The identification of a correlation between the characters and a common location of a highly significant QTL for each of these characters indicates that it is likely that PPO activity is directly responsible for a large proportion of the changes in brightness and yellowness of YAN. QTLs for L* and b* of YAN were detected in a common location on chromosome 1A. However, no corresponding QTL was identified that controls PPO activity, highlighting the complexity of the relationship between these traits. Resistance to three rust pathogens (Puccinia graminis, Puccinia striiformis, and Puccinia triticina) was also investigated in the DM5637*B8 x H45 DH population because they are major yield limiting diseases in wheat. Disease response data at the seedling stage were converted to genotypic scores for rust genes Sr24/Lr24, Sr36, Lr13 and Yr7 to construct a genetic linkage map. No recombination was observed between rust resistance genes Sr36, Lr13 and Yr7 in this DH population. Therefore, these genes mapped in the same position on chromosome 2B. The Lr24/Sr24 locus was incorporated into the chromosome 3D map. Interval mapping analysis identified QTLs on chromosomes 2B, 3B, 4B and 5B that control adult plant resistance (APR) to stripe rust. Two QTLs on chromosomes 2B and 3D were identified that controlled APR to leaf rust in this DH population.
Cheung, Maggie Yat Wai. "Effects of cultivar and environment on quality characteristics of yellow alkaline noodles." 2003. http://hdl.handle.net/1993/19616.
Повний текст джерелаChong, Patricia. "Contribution of the glutenins towards structure and texture in white salted and yellow alkaline noodles." Phd thesis, 2003. http://hdl.handle.net/1885/151139.
Повний текст джерелаWijaya, Grace Yasmein. "Genetic control of Apigenin di-C-glycoside biosynthesis in bread wheat grain and their role as yellow pigments of Asian alkaline noodles." Thesis, 2012. http://hdl.handle.net/2440/80527.
Повний текст джерелаThesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2012
Книги з теми "Yellow alkaline noodles"
Karim, Roselina, and Muhammad Tauseef Sultan. Yellow Alkaline Noodles. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-12865-8.
Повний текст джерелаKarim, Roselina, and Muhammad Tauseef Sultan. Yellow Alkaline Noodles: Processing Technology and Quality Improvement. Springer, 2014.
Знайти повний текст джерелаKarim, Roselina, and Muhammad Tauseef Sultan. Yellow Alkaline Noodles: Processing Technology and Quality Improvement. Springer International Publishing AG, 2014.
Знайти повний текст джерелаЧастини книг з теми "Yellow alkaline noodles"
Karim, Roselina, and Muhammad Tauseef Sultan. "Yellow Alkaline Noodles: An Introduction." In SpringerBriefs in Food, Health, and Nutrition, 7–8. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12865-8_3.
Повний текст джерелаKarim, Roselina, and Muhammad Tauseef Sultan. "Factor Affecting Quality of Yellow Alkaline Noodles." In SpringerBriefs in Food, Health, and Nutrition, 19–24. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12865-8_6.
Повний текст джерела"Yellow-Alkaline Noodles." In Asian Foods, 71–72. CRC Press, 1999. http://dx.doi.org/10.1201/9781482278798-27.
Повний текст джерела