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The complete beans & grains cookbook : a comprehensive guide with 450+ recipes
The ATK cooks take you into the vast world of beans and grains, which is both approachable and delicious, providing expert cooking instructions and make-ahead know how through more than four hundred foolproof recipes that reimagine the classics to let beans deliciously take over.
BOOK
Carpel size, grain filling, and morphology determine individual grain weight in wheat
Individual grain weight is a major yield component in wheat. To provide a comprehensive understanding of grain weight determination, the carpel size at anthesis, grain dry matter accumulation, grain water uptake and loss, grain morphological expansion, and final grain weight at different positions within spikelets were investigated in a recombinant inbred line mapping population of bread wheat (Triticum aestivum L.)×spelt (Triticum spelta L.). Carpel size, grain dry matter and water accumulation, and grain dimensions interacted strongly with each other. Furthermore, larger carpels, a faster grain filling rate, earlier and longer grain filling, more grain water, faster grain water absorption and loss rates, and larger grain dimensions were associated with higher grain weight. Frequent quantitative trait locus (QTL) coincidences between these traits were observed, particularly those on chromosomes 2A, 3B, 4A, 5A, 5DL, and 7B, each of which harboured 16−49 QTLs associated with >12 traits. Analysis of the allelic effects of coincident QTLs confirmed their physiological relationships, indicating that the complex but orderly grain filling processes result mainly from pleiotropy or the tight linkages of functionally related genes. After grain filling, distal grains within spikelets were smaller than basal grains, primarily due to later grain filling and a slower initial grain filling rate, followed by synchronous maturation among different grains. Distal grain weight was improved by increased assimilate availability from anthesis. These findings provide deeper insight into grain weight determination in wheat, and the high level of QTL coincidences allows simultaneous improvement of multiple grain filling traits in breeding.
Journal Article
The whole life nutrition cookbook : over 300 delicious whole foods recipes, including gluten-free, dairy-free, soy-free, and egg-free dishes
\"Food is powerful medicine and whole foods, or foods in their natural unrefined forms, offer us vitamins, minerals, and antioxidants that prevent diseases and create a state of balance and health within us. Nutritionist Tom Malterre and chef Alissa Segersten understand that food can be both healing and delicious and in [this book] they provide information on the importance of living a whole foods lifestyle, and how to transition into one\"-- Provided by publisher.
Book
Effects of high temperature stress during anthesis and grain filling periods on photosynthesis, lipids and grain yield in wheat
Background
Short episodes of high temperature (HT) stress during reproductive stages of development cause significant yield losses in wheat (
Triticum aestivum
L.). Two independent experiments were conducted to quantify the effects of HT during anthesis and grain filling periods on photosynthesis, leaf lipidome, and yield traits in wheat. In experiment I, wheat genotype Seri82 was exposed to optimum temperature (OT; 22/14 °C; day/night) or HT (32/22 °C) for 14 d during anthesis stage. In experiment II, the plants were exposed to OT or HT for 14 d during the grain filling stage. During the HT stress, chlorophyll index, thylakoid membrane damage, stomatal conductance, photosynthetic rate and leaf lipid composition were measured. At maturity, grain yield and its components were quantified.
Results
HT stress during anthesis or grain filling stage decreased photosynthetic rate (17 and 25%, respectively) and grain yield plant
− 1
(29 and 44%, respectively), and increased thylakoid membrane damage (61 and 68%, respectively) compared to their respective control (OT). HT stress during anthesis or grain filling stage increased the molar percentage of less unsaturated lipid species [36:5- monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG)]. However, at grain filling stage, HT stress decreased the molar percentage of more unsaturated lipid species (36:6- MGDG and DGDG). There was a significant positive relationship between photosynthetic rate and grain yield plant
− 1
, and a negative relationship between thylakoid membrane damage and photosynthetic rate.
Conclusions
The study suggests that maintaining thylakoid membrane stability, and seed-set per cent and individual grain weight under HT stress can improve the photosynthetic rate and grain yield, respectively.
Journal Article
Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.
Journal Article
Excessive Nitrogen Application Leads to Lower Rice Yield and Grain Quality by Inhibiting the Grain Filling of Inferior Grains
Nitrogen fertilizer is an important agronomic measure to regulate rice yield and grain quality. Grain filling is crucial for the formation of rice yield and grain quality. However, there are few studies on the effects of excessive nitrogen application (ENA) on grain filling rate and grain quality. A two-year field experiment was conducted to reveal the difference in grain filling characteristics and grain quality of superior grains (SG) and inferior grains (IG), as well as their responses to nitrogen fertilizer. We determined the grain appearance, the rice yield, the grain filling characteristics of SG and IG, and grain quality. We found that with the increasing nitrogen application level, grain yield of both varieties first increased and then decreased. The average yield of excessive nitrogen application (345 kg N ha−1) was 2.68–6.31% lower than that of appropriate nitrogen application (270 kg N ha−1). ENA reduced the grain filling rate by 12.7–25.8%, and the grain filling rate of SG was higher than that of IG. Increasing nitrogen application increased the processing quality and appearance quality of rice grain, but ENA deteriorated the appearance quality, eating quality and nutritional quality. The amylose content and taste value of SS were 3.1–9.7% and 7.1–20.2% higher than those of IS, respectively. The protein components of SG were lower than those of IG. Taken together, our results revealed that ENA leads to the lowering of rice grain yield and grain quality by suppressed grain filling of inferior grains.
Journal Article
Evaluating Brewers’ Spent Grain Protein Isolate Postprandial Amino Acid Uptake Kinetics: A Randomized, Cross-Over, Double-Blind Controlled Study
Valorization and utilization of brewers’ spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins (BRP) extracted from BSG and compare this with pea proteins (PP). A randomized, cross-over, double-blind controlled trial was conducted with twelve participants (age: 24 ± 2.8 years, BMI: 23.3 ± 3.0 kg/m2). During three separate visits with a one-week washout period between visits, participants received 20 g BRP, PP, or the benchmark protein whey (WP). Blood-free amino acids (AA) were measured to determine postprandial AA uptake kinetics. The estimated total AA (TAA) uptake of BRP was 69% when compared to WP and 87% when compared to PP. The time to reach the maximum values was similar between the three protein sources. When comparing individual essential AA responses between BRP and PP, we observed higher responses in methionine and tryptophane and lower responses in lysine, histidine, and isoleucine for BRP compared to PP. This study demonstrates that BRP exhibits comparable postprandial TAA uptake profiles to PP. The findings highlight the complementarity of BRP and PP, which may offer the potential for blending approaches to optimize protein quality for overall health.
Journal Article
Linking differential domain functions of the GS3 protein to natural variation of grain size in rice
Grain yield in many cereal crops is largely determined by grain size. Here we report the genetic and molecular characterization of GS3, a major quantitative trait locus for grain size. It functions as a negative regulator of grain size and organ size. The wild-type isoform is composed of four putative domains: a plant-specific organ size regulation (OSR) domain in the N terminus, a transmembrane domain, a tumor necrosis factor receptor/nerve growth factor receptor (TNFR/NGFR) family cysteine-rich domain, and a von Willebrand factor type C (VWFC) in the C terminus. These domains function differentially in grain size regulation. The OSR domain is both necessary and sufficient for functioning as a negative regulator. The wild-type allele corresponds to medium grain. Loss of function of OSR results in long grain. The C-terminal TNFR/NGFR and VWFC domains show an inhibitory effect on the OSR function; loss-of-function mutations of these domains produced very short grain. This study linked the functional domains of the GS3 protein to natural variation of grain size in rice.
Journal Article
Recent advances in the kinetics of normal/abnormal grain growth: a review
Recent progress in the kinetics of grain coarsening and abnormal grain growth (AGG) is presented in this overview article. The factors affecting the kinetics of grain growth is reviewed with the emphasis on the recent findings on the solute drag and Zener pinning effects as well as the special case of duplex alloys, where the latter is discussed for the behavior of dual-phase steels during intercritical annealing. The common isothermal kinetics models for grain growth are listed, which is followed by the critical discussion on the simplifications and the commonly used methods for the determination of grain growth exponent (
n
) and activation energy (
Q
). The obtained values of
n
and
Q
for several classes of important engineering alloys such as microalloyed steels, stainless steels, magnesium alloys, aluminum alloys, titanium alloys, and high-entropy alloys are summarized with the discussion on the obtained values of kinetics parameters and their deviation from the theoretical expectations. Finally, the factors leading to AGG (such as the coarsening and dissolution of pinning particles and the crystallographic texture), the proposed mechanisms (such as the solid-state wetting and the grain boundary faceting/defaceting phenomena), and the kinetics of AGG (based on the empirical power law and the similarity of AGG to primary recrystallization in the form of secondary recrystallization) are reviewed. This overview can shed light on the understanding of grain growth and its effects.
Journal Article
Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies
Several studies have suggested a protective effect of intake of whole grains, but not refined grains on type 2 diabetes risk, but the dose-response relationship between different types of grains and type 2 diabetes has not been established. We conducted a systematic review and meta-analysis of prospective studies of grain intake and type 2 diabetes. We searched the PubMed database for studies of grain intake and risk of type 2 diabetes, up to June 5th, 2013. Summary relative risks were calculated using a random effects model. Sixteen cohort studies were included in the analyses. The summary relative risk per 3 servings per day was 0.68 (95 % CI 0.58-0.81, I² = 82 %, n = 10) for whole grains and 0.95 (95 % CI 0.88-1.04, I² = 53 %, n = 6) for refined grains. A nonlinear association was observed for whole grains, Pnoniinearity < 0.0001, but not for refined grains, Pnoniinearity = 0.10. Inverse associations were observed for subtypes of whole grains including whole grain bread, whole grain cereals, wheat bran and brown rice, but these results were based on few studies, while white rice was associated with increased risk. Our meta-analysis suggests that a high whole grain intake, but not refined grains, is associated with reduced type 2 diabetes risk. However, a positive association with intake of white rice and inverse associations between several specific types of whole grains and type 2 diabetes warrant further investigations. Our results support public health recommendations to replace refined grains with whole grains and suggest that at least two servings of whole grains per day should be consumed to reduce type 2 diabetes risk.
Journal Article