scholarly journals Post-Harvest Processing Methods for Reduction of Silica and Alkali Metals in Wheat Straw

2003 ◽  
pp. 205-218
Author(s):  
David N. Thompson ◽  
Peter G. Shaw ◽  
Jeffrey A. Lacey
Keyword(s):  
Wheat Straw ◽  
Alkali Metals ◽  
Processing Methods ◽  
Post Harvest

scholarly journals Post-Harvest Processing Methods for Reduction of Silica and Alkali Metals in Wheat Straw

2003 ◽  
Vol 105 (1-3) ◽  
pp. 205-218 ◽  
Author(s):  
David N. Thompson ◽  
Peter G. Shaw ◽  
Jeffrey A. Lacey
Keyword(s):  
Wheat Straw ◽  
Alkali Metals ◽  
Processing Methods ◽  
Post Harvest

scholarly journals Effect of Different Post-Harvest Processing Methods on the Chemical Constituents of Notopterygium franchetii by an UHPLC-QTOF-MS-MS Metabolomics Approach

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3188 ◽  
Author(s):  
Su ◽  
Wu ◽  
Li ◽  
Huang ◽  
Liu ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Herbal Medicines ◽  
Chemical Components ◽  
Drying Methods ◽  
Bioactive Constituents ◽  
Chemical Changes ◽  
Processing Methods ◽  
Post Harvest ◽  
Hot Air ◽  
Wide Range

Notopterygium franchetii is a herb used in traditional Chinese medicine, where it is known as qianghuo. Its bioactive qualities are influenced by the post-harvest processing methods used (such as drying). However, changes in chemical components according to the drying method are unknown. Fresh roots and rhizomes of N. franchetii were subjected to seven drying methods. Chromatography-mass spectrometry combined with targeted and untargeted analyses were used to investigate relationships between drying methods and chemical concentrations. According to targeted evaluations of the six main bioactive constituents, their total contents decreased significantly in all drying methods. Hierarchical clustering analysis of the drying methods and total metabolome detected 30 chemical constituents, for which heap maps were obtained. Hot air drying was the best processing method, producing the least chemical changes at the lowest cost, while shade drying caused the greatest chemical changes. In conclusion, the wide range of chemical changes in N. franchetii caused by drying was investigated. Such changes potentially affect the quality of herbal medicines.

Cannabis chemistry, post-harvest processing methods and secondary metabolite profiling: A review

2021 ◽  
Vol 170 ◽  
pp. 113743
Author(s):  
Philip Wiredu Addo ◽  
Vincent Desaulniers Brousseau ◽  
Victorio Morello ◽  
Sarah MacPherson ◽  
Maxime Paris ◽  
...  
Keyword(s):  
Secondary Metabolite ◽  
Metabolite Profiling ◽  
Processing Methods ◽  
Post Harvest

Discrimination of post-harvest coffee processing methods by microbial ecology analyses

Food Control ◽  
2016 ◽  
Vol 65 ◽  
pp. 112-120 ◽  
Author(s):  
Yasmine Hamdouche ◽  
Jean Christophe Meile ◽  
D. Nadège Nganou ◽  
Noël Durand ◽  
Corinne Teyssier ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Processing Methods ◽  
Post Harvest

scholarly journals Constraints and Determinants of Coffee Processing Methods in Gulmi District, Nepal

2020 ◽  
Vol 8 (3) ◽  
pp. 368-373
Author(s):  
Manoj Paudel ◽  
Kiran Parajuli
Keyword(s):  
Management Practices ◽  
Household Head ◽  
Geographical Location ◽  
Household Survey ◽  
Processing Method ◽  
Index Score ◽  
Processing Methods ◽  
Post Harvest ◽  
Wet Processing ◽  
Major Factors

Nepalese coffee is widely recognized as organic and specialty coffee due to its peculiar aroma and flavor. Altitude, geographical location, orchard management practices, post-harvest handling are the major factors that affect the coffee quality. Coffee quality is determined 40% in the field, 40% at post-harvest primary processing, and 20% at secondary processing. In Nepal, dry and wet methods are the most common coffee processing methods. Wet processed coffee is more preferred by the consumers in comparison to dry coffee and commands higher price. Main objective of the study was to know the most common processing method adopted in Gulmi district and to know the determinants and constraints of the processing method. 100 coffee growers from four different local bodies of Gulmi district were selected by the purposive sampling method for the household survey. Descriptive statistics, logit model and index score ranking method were used for the data analysis. Gender of household head (p <0.01), education level (p<0.05) and technical trainings (p<0.05) were found to have significant effect upon the selection of processing methods. Due to several constraints all coffee growers were unable to adopt wet processing of coffee. Index score method was used to rank the constraints for adoption of wet processing methods. Lack of availability of hand pulpers was ranked as the major constraint by the coffee growers with an index score of 0.867 followed by unavailability of water, no access to transportation as other major constraints for adoption of wet processing method. Int. J. Appl. Sci. Biotechnol. Vol 8(3): 368-373

Diminution of mycotoxins from Fusarium sp. in barley and wheat through post-harvest processing methods

2014 ◽  
Vol 57 (3) ◽  
pp. 297-299 ◽  
Author(s):  
Su-Myeong Hong ◽  
Oh-Kyung Kwon ◽  
Dal-Soon Choi ◽  
Jin-Hyo Kim ◽  
Geun-Hyoung Choi ◽  
...  
Keyword(s):  
Processing Methods ◽  
Post Harvest ◽  
Fusarium Sp

scholarly journals Correction to: Impact of different post-harvest processing methods on the chemical compositions of peony root

2019 ◽  
Vol 73 (3) ◽  
pp. 680-680
Author(s):  
Shu Zhu ◽  
Aimi Shirakawa ◽  
Yanhong Shi ◽  
Xiaoli Yu ◽  
Takayuki Tamura ◽  
...  
Keyword(s):  
Chemical Compositions ◽  
Processing Methods ◽  
Post Harvest ◽  
Peony Root

scholarly journals Formation of acrylamide during baking of shortcrust cookies derived from various flours

2012 ◽  
Vol 30 (No. 1) ◽  
pp. 53-56 ◽  
Author(s):  
K. Miśkiewicz ◽  
E. Nebesny ◽  
J. Oracz
Keyword(s):  
Amino Acid ◽  
Wheat Flour ◽  
Environmental Conditions ◽  
Reducing Sugars ◽  
Processing Methods ◽  
Spelt Wheat ◽  
Post Harvest ◽  
Multiple Factors ◽  
Egg Yolks ◽  
Hen Egg

Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznańflour and flours from spelt-wheat, rice, chickpea, and Amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheatPoznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180&deg;C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 &mu;g/kg) compared to those derived from the wheat Poznań flour only (41.9 &mu;g/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest. &nbsp;

External nitrogen input affects pre- and post-harvest cell wall composition but not the enzymatic saccharification of wheat straw

2017 ◽  
Vol 98 ◽  
pp. 70-79 ◽  
Author(s):  
Laetitia Baldwin ◽  
Sylwia Głazowska ◽  
Jozef Mravec ◽  
Jonatan Fangel ◽  
Heng Zhang ◽  
...  
Keyword(s):  
Cell Wall ◽  
Wheat Straw ◽  
Enzymatic Saccharification ◽  
Cell Wall Composition ◽  
Nitrogen Input ◽  
Post Harvest
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