A5025456462- Wheat and Barley Genetics and Pathology
- Mycotoxins in Agriculture and Food
- Celiac Disease Research and Management
- Crop Yield and Soil Fertility
- Potato Plant Research
- Phytochemicals and Antioxidant Activities
- Plant nutrient uptake and metabolism
- Horticultural and Viticultural Research
- Food composition and properties
- Heavy Metals in Plants
Università degli Studi della Tuscia
2021-2024
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim this study was characterize three bran-enriched fractions (i.e., F250, G230 G250), obtained from durum grain samples, by using an innovative micronization air-classification technology. Milling were characterized for main standard parameters alveographic properties, starch composition content, phenolic acids, antioxidant activity ATIs. Results showed that yield recovery, ash content...
Introduction Wheat is a staple food, with the two most common species being Triticum aestivum and turgidum ssp . durum Moreover, latter, T. , includes other tetraploid subspecies, among which sspp. turanicum (Khorasan wheat) polonicum (Polish wheat), whose importance has increased in last decades, representing alternative crops for marginal areas, addition to source of genetic diversity. Methods In this work, different accessions these three subspecies have been grown 2 years same...
The criteria of “Distinctness, Uniformity and Stability” as well a high "overall quality index” are used to register the Italian modern varieties national register. Differently, local conservation can be certified under different EU Directives having, overall objective, preservation biodiversity containment genetic erosion. In recent years, products derived from an-cient grains perceived healthier more sustainable by consumer, especially in Italy, with...
The criteria of “Distinctness, Uniformity and Stability” as well a high “overall quality index” are used to register the Italian modern varieties national register. Differently, local conservation can be certified under different EU Directives that facilitate, an overall objective, preservation biodiversity containment genetic erosion. In recent years, products derived from ancient grains perceived healthier more sustainable by consumers, especially in Italy, with consequent higher market...