Browsing by Subject "Wheat"

Now showing 1 - 3 of 3
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    Aplicación del medidor portátil de clorofila en programas de mejora de trigo y cebada
    (Servicio de Publicaciones - Universidad de Murcia, 2009) González, Águeda
    Para estudiar el efecto de la sequía al final del ciclo del cultivo se ha valorado el contenido en clorofilas de tres hojas en distintos genotipos de trigo y cebada, así como su relación con el rendimiento final del cultivo. Para ello se realizó un ensayo de bloques al azar con tres repeticiones en el campo. Se han obtenido correlaciones significativas (p<0.001) entre la concentración de clorofila de las hojas y los valores obtenidos con el SPAD-502. El contenido en clorofila de la hoja bandera fue el más alto de las hojas analizadas y estaba positivamente correlacionado con el peso de mil granos (p<0.01). Nuestros resultados indican que el medidor de clorofila SPAD-502 puede ser muy útil en la selección de genotipos adaptados a unas condiciones agroclimáticas determinadas.
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    Application of LED lighting in cereal production: use and benefits
    (2024) Martínez-Bebiá, Manuel; Peñalver, Rocío; Nieto, Gema; Martínez Zamora, Lorena; Tecnología de Alimentos, Nutrición y Bromatología; Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
    This chapter reviews several studies related to the use of light emmiting diodes (LEDs) in various aspects of crop production and food processing. In this sense, in food industry and focusing on cereal industry, the use of different LED lighting has been compared according to their wavelength and material from which are made of LED lights, sodium lights, xenon lights, and solar light in crops of spring wheat, spring barley, and oats. Obtained results shows as LED lighting with a blue/red composition is effective in promoting short stems, which is desirable for certain crops. Furthermore, the impact of different LED light regimes on the enrichment of bioactive substances has been also investigated. Thus, authors discovered that varying light compositions influenced the levels of phenolic compounds, with different responses observed for different varieties of buckwheat. In addition, the use of UV LED light pulses for disinfecting wheat flour contaminated with Salmonella spp. has shown to be effective to reduce the bacterial counts of such strain without affecting the quality of the flour. Lastly, LED lighting is also applied to cereal crops for hyperspectral imaging to determine moisture content in cereal bar manufacturing, which also needs further research to be optimized. Overall, these studies have demonstrated the potential benefits and limitations of using LED lights in various agricultural and food processing applications, which are going to be assessed in the present book chapter
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    Evaluation of Antioxidant Capacity of Cereal Brans
    (ACS, 2004-05-26) Martínez-Tomé, Magdalena; Murcia, M. Antonia; Frega, Natale; Ruggieri, Silverio; Jiménez-Monreal, Antonia M.; Roses, Francisco; Parras, Pilar; Tecnología de Alimentos, Nutrición y Bromatología
    Several oat brans (crunchy oat bran, oat bran alone, and oat breakfast cereal) and wheat brans (wheat bran alone, wheat bran powder, wheat bran with malt flavor, bran breakfast cereal, tablet of bran, and tablet of bran with cellulose) used as dietary fiber supplements by consumers were evaluated as alternative antioxidant sources (i) in the normal human consumer, preventing disease and promoting health, and (ii) in food processing, preserving oxidative alterations. Products containing wheat bran exhibited higher peroxyl radical scavenging effectiveness than those with oat bran. Wheat bran powder was the best hydroxyl radical (OH•) scavenger. In terms of hydrogen peroxide (H2O2) scavenging, wheat bran alone was the most effective, while crunchy oat bran, oat bran alone, and oat breakfast cereal did not scavenge H2O2. The shelf life of fats (obtained by the Rancimat method for butter) increased most in the presence of crunchy oat bran. When the antioxidant activity during 28 days of storage was measured by the linoleic acid assay, all of the oat and wheat bran samples analyzed showed very good antioxidant activities. The Trolox equivalent antioxidant capacity (TEAC) assay was used to provide a ranking order of antioxidant activity. The wheat bran results for TEAC (6 min), in decreasing order, were wheat bran powder > wheat bran with malt flavor ≥ wheat bran alone ≥ bran breakfast cereal > tablet of bran > tablet of bran with cellulose. The products made with oat bran showed lower TEAC values. In general, avenanthramide showed a higher antioxidant level than each of the following typical cereal components:  ferulic acid, gentisic acid, p-hydroxybenzoic acid, protocatechuic acid, syringic acid, vanillic acid, vanillin, and phytic acid.