Browsing Research Articles (Food Science) by Subject "Whole grains"

Browsing Research Articles (Food Science) by Subject "Whole grains"

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  • Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain 
    Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia; Makule, Edna; Hamaker, Bruce R.; Milani, Peiman (Wiley, 2024-03)
    BACKGROUND AND OBJECTIVE : Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in ...
  • The whole grain manifesto : from green revolution to grain evolution 
    Milani, Peiman; Torres-Aguilar, Pablo; Hamaker, Bruce R.; Manary, Mark; Abushamma, Suha; Laar, Amos; Steiner, Roy; Ehsani, Mehrdad; De la Parra, John; Skaven-Ruben, Daniel; De Kock, Henriette; Hawkes, Corina; Covic, Namukolo; Mitchell, Chris; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2022-09)
    Grains have historically represented a major component of human diets and were predominantly consumed in whole form until the first half of the 19th century, when a combination of technological innovations and market ...