scholarly journals Phylogeographic Structure of Kars Emmer Wheat (Triticum dicoccum Schrank ex Schübl) in Turkey Explained by SSR Markers

2021 ◽  
pp. 3128-3137
Author(s):  
Doğan İLHAN ◽  
Hatice DEMİR
Keyword(s):  
Ssr Markers ◽  
Emmer Wheat ◽  
Phylogeographic Structure ◽  
Triticum Dicoccum

scholarly journals Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

2021 ◽  
Vol 640 (2) ◽  
pp. 022026
Author(s):  
E Khmeleva ◽  
N Berezina ◽  
A Khmelev ◽  
V Rumyantseva ◽  
T Kunitsyna ◽  
...  
Keyword(s):  
Emmer Wheat ◽  
Wheat Bread ◽  
Triticum Dicoccum ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Bread Production

scholarly journals Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 664 ◽  
Author(s):  
David Ranucci ◽  
Rossana Roila ◽  
Egon Andoni ◽  
Paolo Braconi ◽  
Raffaella Branciari
Keyword(s):  
Growth Rate ◽  
Punica Granatum ◽  
Prunus Dulcis ◽  
Corylus Avellana ◽  
Emmer Wheat ◽  
Pork Meat ◽  
Triticum Dicoccum ◽  
Corylus Avellana L ◽  
Spoilage Microorganisms ◽  
Citrus Spp

Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

Effects of organic fertilization from wet olive pomace on emmer wheat (Triticum dicoccum Shrank) grain yield and composition

2021 ◽  
pp. 103369
Author(s):  
Giovanni Lacolla ◽  
Michele Rinaldi ◽  
Michele Savino ◽  
Mario Russo ◽  
Davide Caranfa ◽  
...  
Keyword(s):  
Grain Yield ◽  
Emmer Wheat ◽  
Olive Pomace ◽  
Organic Fertilization ◽  
Triticum Dicoccum

scholarly journals Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt

2016 ◽  
Vol 47 (2) ◽  
pp. 82-89 ◽  
Author(s):  
P. Benedetti ◽  
S. Salvi ◽  
A. Giomo ◽  
R. Van Deun ◽  
E. Boselli ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Natural Antioxidants ◽  
Emmer Wheat ◽  
Total Phenolic ◽  
Soil Conditions ◽  
Bakery Products ◽  
Active Components ◽  
Beta Glucan ◽  
Barley Malt ◽  
Triticum Dicoccum

Abstract Emmer wheat (EW, Triticum dicoccum) grows under adverse climatic and soil conditions in the hilly areas of Italy and other temperate regions. So far, EW has been used for pasta or bakery products. The malt obtained from EW was used to produce a light beer, a double malt beer, and beers with 50% (B50) and 30% (B30) EW malt combined with barley malt. These top-fermented beers showed a sweet, fruity, citrus character. The different sensory impact and chemical composition (betaglucans and flavanoids) of the beers was related to the germinative energy of EW and the different proportions of malted EW and barley malt. The light beer combines the moderate alcohol (3% vol.) with a good intake of natural antioxidants (total phenolic content, TPC, 85 mg l−1), whereas B50 showed a high TPC (109 mg l−1) and the highest beta-glucan content (27 mg l−1).

Sign in / Sign up

Export Citation Format

Share Document