scholarly journals Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Shuang-Qi Tian ◽  
Yong-Heng Li ◽  
Zhi-Cheng Chen ◽  
Yong-Feng Qiao
Keyword(s):  
Wheat Flour ◽  
Common Wheat ◽  
Physicochemical Characterization ◽  
Total Content ◽  
Quantitative Information ◽  
Nutrient Distribution ◽  
Wheat Products ◽  
The Common ◽  
Microscopy Techniques

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers. Micro- and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization.

scholarly journals Physicochemical Characterization of Ionic Liquid Binary Mixtures Containing 1-Butyl-3-methylimidazolium as the Common Cation

2019 ◽  
Vol 64 (11) ◽  
pp. 4891-4903 ◽  
Author(s):  
Nicole S. M. Vieira ◽  
Isabel Vázquez-Fernández ◽  
João M. M. Araújo ◽  
Natalia V. Plechkova ◽  
Kenneth R. Seddon ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Binary Mixtures ◽  
Physicochemical Characterization ◽  
The Common ◽  
Liquid Binary Mixtures

scholarly journals Characterization of the common wheat (Triticum aestivum L.) mutation line producing three pistils in a floret

Hereditas ◽  
2004 ◽  
Vol 141 (1) ◽  
pp. 15-18 ◽  
Author(s):  
ZHENG-SONG PENG ◽  
JUN YANG ◽  
SHU-HONG WEI ◽  
JIAN-HONG ZENG
Keyword(s):  
Triticum Aestivum ◽  
Common Wheat ◽  
Triticum Aestivum L ◽  
The Common

scholarly journals Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 296 ◽  
Author(s):  
Elsa Mecha ◽  
Susana T. Leitão ◽  
Bruna Carbas ◽  
Ana T. Serra ◽  
Pedro M. Moreira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Total Content ◽  
Common Beans ◽  
Phenolic Composition ◽  
Potential Health ◽  
Soluble Phenolics ◽  
Characterization Study ◽  
The Common

Despite the common beans’ nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds’ identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds’ classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).

scholarly journals Cloning and characterization of endo-β-1,4-glucanase genes in the common wheat line three pistils

2013 ◽  
Vol 36 (3) ◽  
pp. 400-407 ◽  
Author(s):  
Zaijun Yang ◽  
Zhengsong Peng ◽  
Shuhong Wei ◽  
Yan Yu
Keyword(s):  
Common Wheat ◽  
Wheat Line ◽  
The Common

Characterization of GaAs/AlGaAs quantum wells and quantum wires by chemical lattice imaging

1994 ◽  
Vol 52 ◽  
pp. 736-737
Author(s):  
A. Carlsson ◽  
J.-O. Malm ◽  
A. Gustafsson
Keyword(s):  
Quantum Well ◽  
Quantum Wells ◽  
Quantum Wires ◽  
Vapour Phase ◽  
Quantitative Information ◽  
Lattice Imaging ◽  
Vapour Phase Epitaxy ◽  
Metalorganic Vapour Phase Epitaxy ◽  
High Resolution Images

In this study a quantum well/quantum wire (QW/QWR) structure grown on a grating of V-grooves has been characterized by a technique related to chemical lattice imaging. This technique makes it possible to extract quantitative information from high resolution images.The QW/QWR structure was grown on a GaAs substrate patterned with a grating of V-grooves. The growth rate was approximately three monolayers per second without growth interruption at the interfaces. On this substrate a barrier of nominally Al0.35 Ga0.65 As was deposited to a thickness of approximately 300 nm using metalorganic vapour phase epitaxy . On top of the Al0.35Ga0.65As barrier a 3.5 nm GaAs quantum well was deposited and to conclude the structure an additional approximate 300 nm Al0.35Ga0.65 As was deposited. The GaAs QW deposited in this manner turns out to be significantly thicker at the bottom of the grooves giving a QWR running along the grooves. During the growth of the barriers an approximately 30 nm wide Ga-rich region is formed at the bottom of the grooves giving a Ga-rich stripe extending from the bottom of each groove to the surface.

Isolation and characterization of oleochemical compounds from watermelon seed

2020 ◽  
Vol 10 (4) ◽  
pp. 79-82
Author(s):  
Madhubhushan M ◽  
Seshaiah S ◽  
Chandrudu J ◽  
Sagar R ◽  
Akila CR
Keyword(s):  
Cutting Tool ◽  
Citrullus Lanatus ◽  
Fatty Esters ◽  
Mineral Oils ◽  
Light Yellow ◽  
Isolation And Characterization ◽  
The Common ◽  
Set Up ◽  
Natural Gradation

The common watermelon item (Citrullus lanatus) seeds were gained from castoffs verdant nourishments for use by decorating, sun ventilation and pulverizing. Light yellow-toned oil was gotten by dissolvable withdrawal using oil atmosphere and the going with traits were gotten using oil ether: pH, refractive rundown, thickness, dissolvable miscibility, coagulating temperature, fire nature, express gravity, streak point and warmth of consuming. With a shallow level of unsaturation, stepped level of smoothness, and proximity of raised degree of the sensible proportion of free unsaturated fats. The low assessment of the solidifying temperature of the oil offered a hint that the oil can be managed in various areas paying little heed to the qualification in temperature. The following level of linoleic destructive of the oil offers a hint of natural gradation of solidarity. Fatty esters are increasing expanding significance as a biodegradable swap for mineral oils. In some request regions, for example, cutting tool oil, gearbox, pressure-driven oils, and greases for raw petroleum creation, the oleochemical items are set up. Nonetheless, certain particular wellsprings of fatty esters are hitherto to be abused for this comparative reason. This exploration subsequently tests into one of the less used wellsprings of fatty esters in watermelon. The oil from the kernels demonstrations a top-notch yield presents significant utilitarian gatherings for change and thus was utilized to set up an assortment of oleochemicals which demonstrated excellence materials in contrast with the routinely utilized oils feed frameworks for oleochemicals after portrayal. The photopolymers acquired indicated piercing vinyl protons for consistent polymerize.

Optimization and Physicochemical Characterization of Chitosan and Chitosan Nanoparticles Extracted from the Crayfish Procambarus clarkii Wastes

2019 ◽  
Vol 38 (2) ◽  
pp. 385 ◽  
Author(s):  
Marwa M. El-Naggar ◽  
Wael S. I. Abou-Elmagd ◽  
Ashraf Suloma ◽  
Hamza A. El-Shabaka ◽  
Magdy T. Khalil ◽  
...  
Keyword(s):  
Procambarus Clarkii ◽  
Chitosan Nanoparticles ◽  
Physicochemical Characterization
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