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Showing 1 to 3 of 3 for “"Whole-kernel"”.
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Improvement of nutritional characteristics and other health benefits of processed maize food products
… food additives which can be extracted from the whole grain and used to fortify processed food products. From a breeding perspective, variability must exist for a trait to be improved. Also, it is helpful if the germplasm evaluated is representative of that which is most likely to be processed …
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Glycaemic Response in Relation to Gastric Emptying and Satiety in Health and Disease
Dietary fibre and whole grains are recommended to prevent the development of type 2 diabetes. Low glycaemic index foods that are rich in fibre are recommended to control blood glucose levels. Gastric emptying, together with other factors, regulate the postprandial blood glucose response. A delay in …
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Impact of low-temperature storage on quality of high-moisture corn grain
… the grain was tested by 100-g wet milling and whole-kernel plating to measure quality. For each quality parameter, suggestions proposed based on the significant changes with storage duration, as determined by Duncan’s multiple range test (MRT). Conclusive suggestions on the storage duration for …