Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Cereals and cereal products - a scoping review for Nordic Nutrition Recommendations 2023
Food Nutr Res. 2024 Feb 14;68. doi: 10.29219/fnr.v68.10457. eCollection 2024.ABSTRACTCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary...
Source: Food and Nutrition Research - April 4, 2024 Category: Nutrition Authors: Guri Skeie Lars T Fadnes Source Type: research
Study on the impact of low ‐temperature stress on winter wheat based on multi‐model coupling
AbstractCrop growth models, such as the WOrld FOod STudies (WOFOST) model, mimic the mechanistic processes involved in crop development, growth, and yield production. The accuracy of simulation is decreased in unfavorable low-temperature settings because these models do not accurately represent crop response processes in low-temperature stress. Enhancing the WOFOST crop growth model's accuracy in simulating crops' responses to cold temperatures is the aim of this work. Given its vulnerability to low temperatures, the inquiry uses winter wheat in Henan Province as a focal point. It integrates the WHEATGROW wheat phenology m...
Source: Food and Energy Security - April 4, 2024 Category: Food Science Authors: Jiameng Chen,
Peiyan Zhang,
Junming Liu,
Jingyuan Deng,
Wei Su,
Pengxin Wang,
Ying Li Tags: ORIGINAL ARTICLE Source Type: research
Dilute gluconic acid pretreatment and fermentation of wheat straw to ethanol
Bioprocess Biosyst Eng. 2024 Apr 3. doi: 10.1007/s00449-024-02973-x. Online ahead of print.ABSTRACTGluconic acid's potential as a wheat straw pretreatment agent was studied at different concentrations (0.125-1 M) and temperatures (160-190 °C) for 30 min, followed by enzymatic hydrolysis. 0.125 M gluconic acid, 170 °C, yielded the highest xylose output, while 0.5 M gluconic acid at 190 °C yielded the best glucose yield. A fraction of gluconic acid decomposed during pretreatment. Detoxified hemicellulose hydrolysate from 0.125 M gluconate at 170 °C for 60 min showed promise for ethanol production. The gluconate contained...
Source: Bioprocess and Biosystems Engineering - April 3, 2024 Category: Biomedical Engineering Authors: Vu Quach Matthew Mahaffey Nicolas Chavez Takao Kasuga Zhiliang Fan Source Type: research
Identification and functional analysis of a chromosome 2D fragment harboring TaFPF1 gene with the potential for yield improvement using a late heading wheat mutant
Theor Appl Genet. 2024 Apr 3;137(4):92. doi: 10.1007/s00122-024-04593-1.ABSTRACTA chromosome fragment influencing wheat heading and grain size was identified using mapping of m406 mutant. The study of TaFPF1 in this fragment provides more insights into wheat yield improvement. In recent years, wheat production has faced formidable challenges driven by rapid population growth and climate change, emphasizing the importance of improving specific agronomic traits such as heading date, spike length, and grain size. To identify potential genes for improving these traits, we screened a wheat EMS mutant library and identified a mu...
Source: TAG. Theoretical and Applied Genetics - April 3, 2024 Category: Genetics & Stem Cells Authors: Lifen Wu Guangrong Li Danping Li Chunhao Dong Xueying Zhang Lichao Zhang Zujun Yang Xiuying Kong Chuan Xia Jingtang Chen Xu Liu Source Type: research
Insight into the humification and carbon balance of biogas residual biochar amended co-composting of hog slurry and wheat straw
Environ Sci Pollut Res Int. 2024 Apr 3. doi: 10.1007/s11356-024-33110-6. Online ahead of print.ABSTRACTThe impact of biogas residual biochar (BRB) on the humification and carbon balance process of co-composting of hog slurry (HGS) and wheat straw (WTS) was examined. The 50-day humification process was significantly enhanced by the addition of BRB, particular of 5% BRB, as indicated by the relatively higher humic acid content (67.28 g/kg) and humification ratio (2.31) than other treatments. The carbon balance calculation indicated that although BRB addition increased 22.16-46.77% of C lost in form of CO2-C, but the 5% BRB t...
Source: Environmental Science and Pollution Research International - April 3, 2024 Category: Environmental Health Authors: Yunpeng Liu Junting Pan Jingwen Wang Xu Yang Wanqiang Zhang Kuok Ho Daniel Tang Hailong Wang Xiu Zhang Runyu Gao Guoping Yang Zengqiang Zhang Ronghua Li Source Type: research
Dilute gluconic acid pretreatment and fermentation of wheat straw to ethanol
Bioprocess Biosyst Eng. 2024 Apr 3. doi: 10.1007/s00449-024-02973-x. Online ahead of print.ABSTRACTGluconic acid's potential as a wheat straw pretreatment agent was studied at different concentrations (0.125-1 M) and temperatures (160-190 °C) for 30 min, followed by enzymatic hydrolysis. 0.125 M gluconic acid, 170 °C, yielded the highest xylose output, while 0.5 M gluconic acid at 190 °C yielded the best glucose yield. A fraction of gluconic acid decomposed during pretreatment. Detoxified hemicellulose hydrolysate from 0.125 M gluconate at 170 °C for 60 min showed promise for ethanol production. The gluconate contained...
Source: Bioprocess and Biosystems Engineering - April 3, 2024 Category: Biomedical Engineering Authors: Vu Quach Matthew Mahaffey Nicolas Chavez Takao Kasuga Zhiliang Fan Source Type: research
