Global ETD Search

1	The use of a cereal leaf product as human food Wilkinson, Eleanor May January 1938 (has links) Typescript, etc. Cereal products
2	Improved methods of sorghum protein extraction for biofilm production using food compatible solvents Taylor, Janet 09 June 2009 (has links) M.Tech. Packaging of cereal products
3	Growth of Fusarium Graminearum on Wheat Bran/Agar Cultures in Relation to Fusarium Head Blight Susceptibility Abeyratne, Meliza Stephnie January 2012 (has links) Research investigates the chemical basis for Fusarium head blight (FHB) resistance and initiating development of a screening test for resistant wheat genotypes. The focus is on minimizing cost of screening and gaining chemical approach against FHB. Wheat bran/agar plates (8% bran, w/v) prepared from hard red spring wheat with different susceptibility to FHB were inoculated with F. graminearum. Fusarium plaque diameters and ergosterol levels after 4 days of growth were significantly lower (p< 0.05) on plates prepared from genotypes with low FHB susceptibility than from high FHB susceptible genotypes. F. graminearum growth was lower, when methanol-soluble compounds (MSC) extracted from a low FHB susceptibility genotype, Glenn, were added to high susceptibility genotype, Samson. Wheat bran/agar plates enriched with linoleic acid significantly (p<0.05) reduced the growth rate of F. graminearum in both Glenn and Samson genotypes. Oxygenated fatty acids, including monohydroxy- and dihydroxy- fatty acids were identified in the MSC. Fusarium. Fusariosis. Cereal products.
4	Stability of L-ascorbate and L-ascorbate 2-phospate in extruded wheat flour Shenouda, Moheb Nagib January 2011 (has links) Digitized by Kansas Correctional Industries Enriched cereal products Vitamin C
5	The nutritional impact of fortified ready-to-eat cereals on the diets of school age children Johnson, Carolyn. January 2000 (has links) (PDF) Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2000. / Includes bibliographical references.
6	Extrusion-cooking of wheat starch: effect of pH and emulsifiers Cabrera-Laverde, Jorge A. January 1978 (has links) Call number: LD2668 .T4 1978 C32 / Master of Science Starch. Cereal products--Extrusion. Masters theses
7	The effect of two calcium salts on the bioavailability of calcium, magnesium and iron from bread Foley, Cynthia Sue. January 1979 (has links) Call number: LD2668 .T4 1979 F64 / Master of Science Calcium--Metabolism. Enriched cereal products. Masters theses
8	Three studies of nutritional qualities of fortified flour Liu, Lan-Ing Julia. January 1979 (has links) Call number: LD2668 .T4 1979 L58 / Master of Science Enriched cereal products. Flour. Masters theses
9	Effect of NAS Mohammad, Imtiaz Yar. January 1979 (has links) Call number: LD2668 .T4 1979 M64 / Master of Science Bread--Composition. Enriched cereal products. Masters theses
10	A HORCHATA-TYPE BEVERAGE FROM A WHEY/RICE SOLIDS BLEND. Camou, Alicia Judith. January 1984 (has links) No description available. Whey products. Rice. Enriched cereal products.

Search results