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Clauw H, Van de Put H, Sghaier A, Kerkaert T, Debonne E, Eeckhout M, Steppe K. The Impact of a Six-Hour Light-Dark Cycle on Wheat Ear Emergence, Grain Yield, and Flour Quality in Future Plant-Growing Systems. Foods 2024; 13:750. [PMID: 38472863 DOI: 10.3390/foods13050750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/06/2024] [Accepted: 02/24/2024] [Indexed: 03/14/2024] Open
Abstract
Cultivating wheat (Triticum aestivum) in a closed environment offers applications in both indoor farming and in outer-space farming. Tailoring the photoperiod holds potential to shorten the growth cycle, thereby increasing the annual number of cycles. As wheat is a long-day plant, a night shorter than a critical length is required to induce flowering. In growth chambers, experiments were conducted to examine the impact of a 6 h light-dark cycle on the timing of wheat ear emergence, grain yield, and flour quality. Under equal daily light-integral conditions, the 6 h light-dark cycle promoted growth and development, resulting in accelerated ear emergence when compared to a 12 h cycle, additionally indicating that 12 h of darkness was excessive. To further stimulate heading and increase yield, the 6 h cycle was changed at the onset of stem elongation to a 14 h-10 h, mimicking spring conditions, and maintained until maturity. This successful transition was then combined with two levels of light intensity and nutrient solution, which did not significantly impact yield, while tillering and grain ripening did increase under higher light intensities. Moreover, it enabled manipulation of the baking quality, although lower-end falling numbers were observed. In conclusion, combining a 6 h light-dark cycle until stem elongation with a 14 h-10 h cycle presents a promising strategy for increasing future wheat production in closed environments. The observation of low falling numbers underscores the importance of factoring in flour quality when designing the wheat-growing systems of the future.
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Affiliation(s)
- Helena Clauw
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Hans Van de Put
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Abderahman Sghaier
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Trui Kerkaert
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Kathy Steppe
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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2
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Fairlie W, Norman A, Edwards J, Mather DE, Kuchel H. Genetic analysis of late-maturity α-amylase in twelve wheat populations. PLANTA 2024; 259:40. [PMID: 38265531 PMCID: PMC10808134 DOI: 10.1007/s00425-023-04319-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 12/22/2023] [Indexed: 01/25/2024]
Abstract
MAIN CONCLUSION Genetic loci, particularly those with an effect in the independent panel, could be utilised to further reduce LMA expression when used with favourable combinations of genes known to affect LMA. Late maturity α-amylase (LMA) is a grain quality defect involving elevated α-amylase within the aleurone of wheat (Triticum aestivum L.) grains. The genes known to affect expression are the reduced height genes Rht-B1 (chromosome 4B) and Rht-D1 (chromosome 4D), and an ent-copalyl diphosphate synthase gene (LMA-1) on chromosome 7B. Other minor effect loci have been reported, but these are poorly characterised and further genetic understanding is needed. In this study, twelve F4-derived populations were created through single seed descent, genotyped and evaluated for LMA. LMA-1 haplotype C and the Rht-D1b allele substantially reduced LMA expression. The alternative dwarfing genes Rht13 and Rht18 had no significant effect on LMA expression. Additional quantitative trait loci (QTL) were mapped at 16 positions in the wheat genome. Effects on LMA expression were detected for four of these QTL in a large independent panel of Australian wheat lines. The QTL detected in mapping populations and confirmed in the large independent panel provide further opportunity for selection against LMA, especially if combined with Rht-D1b and/or favourable haplotypes of LMA-1.
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Affiliation(s)
- William Fairlie
- School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA, 5064, Australia.
- Australian Grain Technologies, PO Box 341, Roseworthy, SA, 5371, Australia.
| | - Adam Norman
- School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA, 5064, Australia
- Australian Grain Technologies, PO Box 341, Roseworthy, SA, 5371, Australia
| | - James Edwards
- School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA, 5064, Australia
- Australian Grain Technologies, PO Box 341, Roseworthy, SA, 5371, Australia
| | - Diane E Mather
- School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA, 5064, Australia
| | - Haydn Kuchel
- School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA, 5064, Australia
- Australian Grain Technologies, PO Box 341, Roseworthy, SA, 5371, Australia
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3
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Hauvermale AL, Matzke C, Bohaliga G, Pumphrey MO, Steber CM, McCubbin AG. Development of Novel Monoclonal Antibodies to Wheat Alpha-Amylases Associated with Grain Quality Problems That Are Increasing with Climate Change. PLANTS (BASEL, SWITZERLAND) 2023; 12:3798. [PMID: 38005695 PMCID: PMC10675223 DOI: 10.3390/plants12223798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/26/2023] [Accepted: 11/01/2023] [Indexed: 11/26/2023]
Abstract
Accurate, rapid testing platforms are essential for early detection and mitigation of late maturity α-amylase (LMA) and preharvest sprouting (PHS) in wheat. These conditions are characterized by elevated α-amylase levels and negatively impact flour quality, resulting in substantial economic losses. The Hagberg-Perten Falling Number (FN) method is the industry standard for measuring α-amylase activity in wheatmeal. However, FN does not directly detect α-amylase and has major limitations. Developing α-amylase immunoassays would potentially enable early, accurate detection regardless of testing environment. With this goal, we assessed an expression of α-amylase isoforms during seed development. Transcripts of three of the four isoforms were detected in developing and mature grain. These were cloned and used to develop E. coli expression lines expressing single isoforms. After assessing amino acid conservation between isoforms, we identified peptide sequences specific to a single isoform (TaAMY1) or that were conserved in all isoforms, to develop monoclonal antibodies with targeted specificities. Three monoclonal antibodies were developed, anti-TaAMY1-A, anti-TaAMY1-B, and anti-TaAMY1-C. All three detected endogenous α-amylase(s). Anti-TaAMY1-A was specific for TaAMY1, whereas anti-TaAMY1-C detected TaAMY1, 2, and 4. Thus, confirming that they possessed the intended specificities. All three antibodies were shown to be compatible for use with immuno-pulldown and immuno-assay applications.
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Affiliation(s)
- Amber L. Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
| | - Courtney Matzke
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
| | - Gamila Bohaliga
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
| | - Mike O. Pumphrey
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
| | - Camille M. Steber
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
- Wheat Health, Quality and Genetics Unit, United States Department of Agriculture-Agricultural Research Service, Pullman, WA 99164, USA
| | - Andrew G. McCubbin
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
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4
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Mu J, Qi Y, Gong K, Chen Z, Brennan MA, Ma Q, Wang J, Brennan CS. Effects of quinoa flour ( Chenopodium Quinoa Willd) substitution on wheat flour characteristics. Curr Res Food Sci 2023; 7:100556. [PMID: 37637077 PMCID: PMC10448273 DOI: 10.1016/j.crfs.2023.100556] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/29/2023] [Accepted: 07/26/2023] [Indexed: 08/29/2023] Open
Abstract
Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.
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Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Yiwen Qi
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Kexin Gong
- Jinmailang Food Co. LTD, Xingtai, Hebei, 100001, China
| | - zhizhou Chen
- College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, 071001, China
| | - Margaret A. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
| | - Qianyun Ma
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Charles S. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
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5
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Cheng Y, Jiang J, Chen Q, Wang Z, Zeng M, Qin F, Chen J, He Z. Radio-frequency treatment of medium-gluten wheat: effects of tempering moisture and treatment time on wheat quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4441-4449. [PMID: 36869599 DOI: 10.1002/jsfa.12539] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 02/09/2023] [Accepted: 03/03/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Wheat and wheat flour are important raw materials of staple foods. Medium-gluten wheat is now the dominant wheat in China. In order to expand the application of medium-gluten wheat, radio-frequency (RF) technology was used to improve its quality. Effects of tempering moisture content (TMC) of wheat and RF treatment time on wheat quality were investigated. RESULTS No evident change in protein content after RF treatment, but a reduction in wet gluten content of the sample with 10-18% TMC and RF treatment for 5 min, was observed. By contrast, protein content increased to 31.0% after RF treatment for 9 min in 14% TMC wheat, achieving the requirement of high-gluten wheat (≥30.0%). Thermodynamic and pasting properties indicated that RF treatment (14% TMC, 5 min) can alter the double-helical structure and pasting viscosities of flour. In addition, the results of textural analysis and sensory evaluation for Chinese steamed bread showed that RF treatment for 5 min with different TMC (10-18%) wheat could deteriorate wheat quality, while the wheat (14% TMC) treated with RF for 9 min had the best quality. CONCLUSION RF treatment for 9 min can improve wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yong Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jun Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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6
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Khan MJ, Jovicic V, Zbogar-Rasic A, Zettel V, Delgado A, Hitzmann B. Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough. Foods 2023; 12:foods12102056. [PMID: 37238874 DOI: 10.3390/foods12102056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Due to its "generally recognized as safe status" (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level.
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Affiliation(s)
- Muhammad Jehanzaib Khan
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
| | - Vojislav Jovicic
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
| | - Ana Zbogar-Rasic
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Antonio Delgado
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
- German Engineering Research and Development Center, LSTME Busan, Busan 46742, Republic of Korea
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
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7
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Wu H, Wang Z, Zhang X, Wang J, Hu W, Wang H, Gao D, Souza E, Cheng S. Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat. PLANTS (BASEL, SWITZERLAND) 2022; 11:3370. [PMID: 36501411 PMCID: PMC9738188 DOI: 10.3390/plants11233370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 06/17/2023]
Abstract
Weak-gluten wheat is the main raw material for crisp and soft foods such as cookies, cakes, and steamed breads in China. However, it remains challenging to find an appropriate fertilization regime to balance the yield and quality of wheat for special uses (such as cookie making). Here, four nitrogen (N) fertilizer treatments were compared in terms of effects on the yield-, grain-, flour-, and dough-related traits and cookie quality of nine weak-gluten wheat varieties. Compared with other treatments, the treatment M (which had 180 kg ha-1 N fertilizers with basal fertilizer:tillering fertilizer:jointing fertilizer = 5:1:4) was a superior fertilization strategy as it could ensure a higher yield (4.46 kg block-1) and proper traits related to cookie quality. Moreover, environmental conditions and wheat genotypes exhibited significant effects on many quality-related traits. The quality of Chinese crisp biscuits showed a significant association with unit weight, redness, and solvent retention capacity in lactic acid solution, while that of American cookies was influenced by thousand-grain weight, hardness, rate of yield flour, and formation time as indicated by the Mantel test. Additional Pearson correlation analysis demonstrated that thousand-grain weight, hardness, and rate of yield flour can affect the quality of American cookies. Our findings demonstrate that it is necessary to comprehensively consider local conditions, variety selection, and optimal fertilization to achieve high-quality weak-gluten wheat for cookie making.
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Affiliation(s)
- Hongya Wu
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Zunjie Wang
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Xiao Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Junchan Wang
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Wenjing Hu
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Hui Wang
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Derong Gao
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
| | - Edword Souza
- Global Head Wheat Breeding, BASF Corporation, Beaver Crossing, NE 68313, USA
| | - Shunhe Cheng
- Key Laboratory of Wheat Biology and Genetic Improvement for Low & Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Lixiahe Institute of Agricultural Sciences, Yangzhou 225007, China
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8
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Charles AC, Dadmohammadi Y, Abbaspourrad A. Food and cosmetic applications of the avocado seed: a review. Food Funct 2022; 13:6894-6901. [PMID: 35695181 DOI: 10.1039/d1fo02438h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Avocado seed waste has increased as avocado products have become commercialized since the seed is considered inedible. However, by exploring the potential uses of the seed, the unrecyclable waste produced by the avocado industry can be reduced. This paper aims to review and discuss current literature on the food and cosmetic applications of avocado seeds and their constituents. In descending order, avocado seeds contain starch, water, lipids, protein, phytochemicals, antinutrients, vitamins, and minerals. As for food applications, starch can be used as a bioplastic, flour, thickening agent, and emulsifier. Additionally, extracts containing avocado seed phytochemicals show antimicrobial and preservative activities, which can find use in meat products and in producing an orange dye. When considering cosmetic applications, patented avocado seed extract formulations have proven useful in skincare. Also, the avocado seed lipids, in the form of fatty acids, can be processed into soap. By applying the ideas presented in this review, the toll avocado seeds take on the environment would be reduced, improving the sustainability of the avocado market. As a result, avocado seeds can contribute to the emerging bioeconomy market for food and cosmetic applications.
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Affiliation(s)
- Albert C Charles
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
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9
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Mangan D, Draga A, Ivory R, Cornaggia C, Blundell M, Howitt C, McCleary B, Ral J. A novel enzymatic method discriminating wheat pre-harvest sprouting from Late Maturity alpha-amylase. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Hu Y, Sjoberg SM, Chen CJ, Hauvermale AL, Morris CF, Delwiche SR, Cannon AE, Steber CM, Zhang Z. As the number falls, alternatives to the Hagberg-Perten falling number method: A review. Compr Rev Food Sci Food Saf 2022; 21:2105-2117. [PMID: 35411636 DOI: 10.1111/1541-4337.12959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 11/28/2022]
Abstract
This review examines the application, limitations, and potential alternatives to the Hagberg-Perten falling number (FN) method used in the global wheat industry for detecting the risk of poor end-product quality mainly due to starch degradation by the enzyme α-amylase. By viscometry, the FN test indirectly detects the presence of α-amylase, the primary enzyme that digests starch. Elevated α-amylase results in low FN and damages wheat product quality resulting in cakes that fall, and sticky bread and noodles. Low FN can occur from preharvest sprouting (PHS) and late maturity α-amylase (LMA). Moist or rainy conditions before harvest cause PHS on the mother plant. Continuously cool or fluctuating temperatures during the grain filling stage cause LMA. Due to the expression of additional hydrolytic enzymes, PHS has a stronger negative impact than LMA. Wheat grain with low FN/high α-amylase results in serious losses for farmers, traders, millers, and bakers worldwide. Although blending of low FN grain with sound wheat may be used as a means of moving affected grain through the marketplace, care must be taken to avoid grain lots from falling below contract-specified FN. A large amount of sound wheat can be ruined if mixed with a small amount of sprouted wheat. The FN method is widely employed to detect α-amylase after harvest. However, it has several limitations, including sampling variability, high cost, labor intensiveness, the destructive nature of the test, and an inability to differentiate between LMA and PHS. Faster, cheaper, and more accurate alternatives could improve breeding for resistance to PHS and LMA and could preserve the value of wheat grain by avoiding inadvertent mixing of high- and low-FN grain by enabling testing at more stages of the value stream including at harvest, delivery, transport, storage, and milling. Alternatives to the FN method explored here include the Rapid Visco Analyzer, enzyme assays, immunoassays, near-infrared spectroscopy, and hyperspectral imaging.
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Affiliation(s)
- Yang Hu
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Stephanie M Sjoberg
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Chunpen James Chen
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, Virginia, USA
| | - Amber L Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Craig F Morris
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Stephen R Delwiche
- USDA, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality, Laboratory, Beltsville, Maryland, USA
| | - Ashley E Cannon
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Camille M Steber
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Zhiwu Zhang
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
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11
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Kweon M, Slade L, Levine H. Impacts of weathering/pre‐harvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products. Cereal Chem 2022. [DOI: 10.1002/cche.10534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- M. Kweon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
| | - L. Slade
- Food Polymer Science Consultancy Morris Plains New Jersey USA
| | - H. Levine
- Food Polymer Science Consultancy Morris Plains New Jersey USA
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12
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Cannon AE, Marston EJ, Kiszonas AM, Hauvermale AL, See DR. Late-maturity α-amylase (LMA): exploring the underlying mechanisms and end-use quality effects in wheat. PLANTA 2021; 255:2. [PMID: 34837530 PMCID: PMC8627422 DOI: 10.1007/s00425-021-03749-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Accepted: 10/03/2021] [Indexed: 06/13/2023]
Abstract
MAIN CONCLUSION A comprehensive understanding of LMA from the underlying molecular aspects to the end-use quality effects will greatly benefit the global wheat industry and those whose livelihoods depend upon it. Late-maturity α-amylase (LMA) leads to the expression and protein accumulation of high pI α-amylases during late grain development. This α-amylase is maintained through harvest and leads to an unacceptable low falling number (FN), the wheat industry's standard measure for predicting end-use quality. Unfortunately, low FN leads to significant financial losses for growers. As a result, wheat researchers are working to understand and eliminate LMA from wheat breeding programs, with research aims that include unraveling the genetic, biochemical, and physiological mechanisms that lead to LMA expression. In addition, cereal chemists and quality scientists are working to determine if and how LMA-affected grain impacts end-use quality. This review is a comprehensive overview of studies focused on LMA and includes open questions and future directions.
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Affiliation(s)
- Ashley E. Cannon
- Wheat Health, Genetics, and Quality Research Unit, USDA Agricultural Research Service, Pullman, WA USA
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA USA
| | - Elliott J. Marston
- Department of Plant Pathology, Washington State University, Pullman, WA USA
| | - Alecia M. Kiszonas
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA USA
| | - Amber L. Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA USA
| | - Deven R. See
- Wheat Health, Genetics, and Quality Research Unit, USDA Agricultural Research Service, Pullman, WA USA
- Department of Plant Pathology, Washington State University, Pullman, WA USA
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13
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14
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Association mapping of sponge cake volume in U.S. Pacific Northwest elite soft white wheat (Triticum aestivum L.). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Morris CF, Kiszonas AM, Thompson YA, Engle DA. Sponge cake baking quality—An 18‐year retrospective. Cereal Chem 2021. [DOI: 10.1002/cche.10392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Alecia M. Kiszonas
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
- Department of Crop & Soil Sciences Washington State University Pullman WA USA
| | - Yvonne A. Thompson
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Douglas A. Engle
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
- Department of Crop & Soil Sciences Washington State University Pullman WA USA
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16
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Ma Y, Sang S, Xu D, Jin Y, Chen Y, Xu X. The contribution of superheated steam treatment of wheat flour to the cake quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110958] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Aljabi HR, Pawelzik E. Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat. STARCH-STARKE 2021. [DOI: 10.1002/star.202000032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Hanadi Riyad Aljabi
- Department of Crop Science, Division Quality of Plant Products University of Goettingen Carl‐Sprengel‐Weg 1 Goettingen 37075 Germany
| | - Elke Pawelzik
- Department of Crop Science, Division Quality of Plant Products University of Goettingen Carl‐Sprengel‐Weg 1 Goettingen 37075 Germany
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18
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Simsek S, Snelling J, Malekmohammadi S, Bergholz TM. Vacuum steam treatment of soft wheat: Quality and reduction of
Escherichia coli
O121 and
Salmonella
Enteritidis PT30. Cereal Chem 2020. [DOI: 10.1002/cche.10356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Senay Simsek
- Plant Sciences Department North Dakota State University Fargo ND USA
| | - Jane Snelling
- Plant Sciences Department North Dakota State University Fargo ND USA
| | | | - Teresa M. Bergholz
- Microbiological Sciences Department North Dakota State University Fargo ND USA
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19
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Derkx AP, Mares DJ. Late-maturity α-amylase expression in wheat is influenced by genotype, temperature and stage of grain development. PLANTA 2020; 251:51. [PMID: 31950359 DOI: 10.1007/s00425-020-03341-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 01/07/2020] [Indexed: 06/10/2023]
Abstract
Late-maturity α-amylase (LMA) expression in wheat grains can be induced by either a cool temperature shock close to physiological maturity or continuous cool maximum temperatures during grain development. Late-maturity α-amylase (LMA) is a genetic trait in wheat (Triticum aestivum L.) involving the production of α-amylase during grain development, which can result in an unacceptably low Falling Number (FN) in mature grain and consequent grain downgrading. Comparison of the FN test, an α-amylase activity assay and a high pI α-amylase-specific ELISA on the same meal samples gave equivalent results; ELISA was used for further experiments because of its isoform specificity. A cool temperature shock during the middle stages of grain development is known to induce LMA and is used for phenotypic screening. It was determined that a cool temperature treatment of seven days was required to reliably induce LMA. Glasshouse studies performed in summer and winter demonstrated that temperature affected the timing of sensitivity to cool-shock by altering the rate and duration of grain development, but that the sensitive grain developmental stage was unchanged at 35-45% moisture content. Wheat varieties with Rht-B1b or Rht-D1b dwarfing genes responded to a cool-shock only from mid grain filling until physiological maturity, whilst genotypes with Rht8c or without a dwarfing gene expressed LMA in response to a cool-shock during a wider developmental range. A continuous cool maximum temperature regimen (23 °C/15 °C day/night) during grain development also resulted in LMA expression and showed a stronger association with field expression than the cool-shock treatment. These results clarify how genotype, temperature and grain developmental stage determine LMA expression, and allow for the improvement of LMA phenotypic screening methods.
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Affiliation(s)
- Adinda P Derkx
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA, 5064, Australia.
| | - Daryl J Mares
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA, 5064, Australia
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20
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Borta A, Zhelobkova M. THE INFLUENCE OF ANAEROBIC CONDITIONS OF MAIZE GRAIN STORAGE ON THE CHANGES IN THE QUALITY PARAMETER “FALLING NUMBER”. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i3.1472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In recent decades, at Ukrainian farms and grain-processing enterprises, the technology of storing grain in silo bags has become widespread. In this type of storage, anaerobic conditions are created due to the physiological respiration process, which ensures extended shelf life of freshly harvested grain. This, in turn, allows the use of low-power processing equipment for post-harvest grain processing, which is especially important for wet and moist maize as it requires powerful grain dryers. The article presents the results of a study of the effect that the initial moisture content of maize grain, the temperature and the duration of its storage under anaerobic conditions have on the Falling Number, one of the quality parameters depending on the amylase activity of the grain. The object of the study was grain samples of freshly harvested (in 2017) dent maize, the hybrid DKC 3705, with the average moisture contents 14%, 21%, and 28%, stored under anaerobic conditions for 3 months at temperatures of +18°C, +11°C, and +4°C. The Falling Number was determined by the standardized Hagberg-Perten method on a ПЧП-7 instrument (“Falling Number Apparatus”). Based on the results obtained, histograms of the kinetics of Falling Number changes have been constructed, the analysis of which made it possible to establish patterns of the changes in the Falling Number depending on the moisture content of the grain and the duration of its storage at different temperatures. It has been shown that in the maize grain samples with the initial moisture content 14%, regardless of the temperature conditions during storage for 3 months, there is a steady tendency to a gradual decrease in the Falling Number. In the maize grain samples with the initial moisture content over 14%, at the beginning of storage, there is a period of an increase in the Falling Number, the intensity of which depends on the initial moisture content of the grain and the temperature conditions of its anaerobic storage. After the completion of post-harvest maturation processes in freshly harvested maize grain, its further storage leads to a decrease in the Falling Number. To summarize the experimental data, a nonlinear empirical equation is suggested to describe the patterns of changes in the Falling Number depending on the factors studied: the moisture content of maize grain, the temperature conditions and duration of storage. Considering that the value of the Falling Number is determined by the activity of the amylase complex of the grain, it can be used as an express method of monitoring the state of grain stored in silo bags.
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21
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He Y, Lin Y, Chen C, Tsai M, Lin AH. Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number. Compr Rev Food Sci Food Saf 2019; 18:641-654. [DOI: 10.1111/1541-4337.12430] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 12/23/2018] [Accepted: 01/14/2019] [Indexed: 01/28/2023]
Affiliation(s)
- Yuezhen He
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Yu‐Lian Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Chen Chen
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Min‐Hui Tsai
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Amy Hui‐Mei Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
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Newberry M, Zwart AB, Whan A, Mieog JC, Sun M, Leyne E, Pritchard J, Daneri-Castro SN, Ibrahim K, Diepeveen D, Howitt CA, Ral JPF. Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality? FRONTIERS IN PLANT SCIENCE 2018; 9:1356. [PMID: 30245701 PMCID: PMC6137811 DOI: 10.3389/fpls.2018.01356] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Accepted: 08/28/2018] [Indexed: 05/27/2023]
Abstract
Late maturity α-amylase (LMA) and pre-harvest sprouting (PHS) are both recognized as environmentally induced grain quality defects resulting from abnormally high levels of α-amylase. LMA is a more recently identified quality issue that is now receiving increasing attention worldwide and whose prevalence is now seen as impeding the development of superior quality wheat varieties. LMA is a genetic defect present in specific wheat genotypes and is characterized by elevated levels of the high pI TaAMY1 α-amylase, triggered by environmental stress during wheat grain development. TaAMY1 remains present in the aleurone through the harvest, lowering Falling Number (FN) at receival, causing a down-grading of the grain, often to feed grade, thus reducing the farmers' income. This downgrading is based on the assumption within the grain industry that, as for PHS, a low FN represents poor quality grain. Consequently any wheat line possessing low FN or high α-amylase levels is automatically considered a poor bread wheat despite there being no published evidence to date, to show that LMA is detrimental to end product quality. To evaluate the validity of this assumption a comprehensive evaluation of baking properties was performed from LMA prone lines using a subset of tall non-Rht lines from a multi-parent advanced generation inter-cross (MAGIC) wheat population grown at three different sites. LMA levels were determined along with quality parameters including end product functionality such as oven spring, bread loaf volume and weight, slice area and brightness, gas cell number and crumb firmness. No consistent or significant phenotypic correlation was found between LMA related FN and any of the quality traits. This manuscript provides for the first time, compelling evidence that LMA has limited impact on bread baking end product functionality.
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Affiliation(s)
- Marcus Newberry
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Alexander B. Zwart
- Data61, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Alex Whan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Jos C. Mieog
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
- Data61, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - May Sun
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Emmett Leyne
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Jenifer Pritchard
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | | | - Kutty Ibrahim
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Dean Diepeveen
- Department of Primary Industries and Regional Development, South Perth, WA, Australia
| | - Crispin A. Howitt
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Jean-Philippe F. Ral
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
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23
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Evaluation of commercial α-amylase enzyme-linked immunosorbent assay (ELISA) test kits for wheat. Cereal Chem 2018. [DOI: 10.1002/cche.10033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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