MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03036nab|a22004337a|4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
68117 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20241204091649.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
2411132016||||mx |||p|op||||00||0|eng|d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
0023-6438 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
1096-1127 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
https://doi.org/10.1016/j.lwt.2024.115962 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wenfei Tian |
| 9 (RLIN) |
26337 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc. |
Elsevier Ltd., |
| Date of publication, distribution, etc. |
2024. |
| Place of publication, distribution, etc. |
United States of America : |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Open Access |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts of two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) and phenolic acids composition of two elite bread wheat cultivars. Pearled flour (PF) of Zhongmai 175 retained very good dough extensibility (190.7–195.5 mm), while PF of Zhongmai 578 retained medium-to-strong gluten strength and acceptable bread-making quality. Compared to whole wheat flour, PF preserved major portion of the health-promoting components in wheat grains, i.e., 71.4–94.0 % for water-extractable AXs, 68.1–86.3 % for total AXs, 71.4–92.7 % for alkylresorcinols, 85.5–98.9 % for soluble ferulic acid and 67.3–83.3 % for insoluble-bound ferulic acid. Further investigation is needed to understand the effects of different kernel sizes and debranning rates on nutritional profiles of pearled grains. Taken together, our results suggested that grain pearling can be used to produce wheat products with balanced nutritional and processing quality for improved human health. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 591 ## - CATALOGING NOTES |
|---|
| Affiliation |
Wenfei Tian : Not in IRS staff list but CIMMYT Affiliation |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Xylans |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
11597 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Phytochemicals |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
33157 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quality |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1231 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Wheat |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1310 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Doughs |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
13857 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Rheology |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
16901 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Breadmaking |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1028 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lei Zhi |
| 9 (RLIN) |
36833 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tiantian Chen |
| 9 (RLIN) |
29606 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Xue Gong |
| 9 (RLIN) |
33160 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yan Zhang |
| 9 (RLIN) |
16460 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
He Zhonghu |
| 9 (RLIN) |
838 |
| Field link and sequence number |
INT2411 |
| Miscellaneous information |
Global Wheat Program |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
LWT - Food Science and Technology |
| Related parts |
v. 195, art. 115829 |
| Place, publisher, and date of publication |
United States of America : Elsevier Ltd., 2024 |
| International Standard Serial Number |
0023-6438 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Open Access through DSpace |
| Uniform Resource Identifier |
https://hdl.handle.net/10883/35046 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Suppress in OPAC |
No |
| Source of classification or shelving scheme |
Dewey Decimal Classification |