Natural fibre modification and its influence on fibre-matrix interfacial properties in biocomposite materials

SO Amiandamhen, M Meincken, L Tyhoda - Fibers and polymers, 2020 - Springer
Biocomposite materials manufactured from natural fibres and polymer matrix represent a
group of engineered composite products with diverse applications. These materials continue …

Triticale: Nutritional composition and food uses

F Zhu - Food Chemistry, 2018 - Elsevier
Abstract Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye
hybridization, is mainly used as animal feed. In recent years, there has been increasing …

Fuel ethanol production from starchy grain and other crops: An overview on feedstocks, affecting factors, and technical advances

J Li, R Zhao, Y Xu, X Wu, SR Bean, D Wang - Renewable Energy, 2022 - Elsevier
The substitution of gasoline by ethanol with different ratios is commercialized around the
world. In this review, an overview on feedstocks, affecting factors, and technical advances in …

Variability in the chemical composition of triticale grain, flour and bread

A Fraś, K Gołębiewska, D Gołębiewski… - Journal of Cereal …, 2016 - Elsevier
During the last few decades triticale has become a commercial crop grown in a variety of
environmental conditions worldwide. Triticale, a hybrid cereal developed by crossing wheat …

Triticale (x Triticosecale Wittmack) Breeding

M Mergoum, S Sapkota, AEFA ElDoliefy… - Advances in Plant …, 2019 - Springer
Abstract Triticale (x Triticosecale Wittmack) is a man-made, self-pollinated cereal crop
specie developed by crossing wheat (Triticum spp.) and rye (Secale cereale). The initial …

[HTML][HTML] Genetic factors influencing triticale quality for food

F Camerlengo, AM Kiszonas - Journal of Cereal Science, 2023 - Elsevier
Triticale is an amphiploid hybrid between wheat and rye. It combines good agronomic
performance of wheat with hardiness and resilience to pathogens of rye. Its plasticity to …

Cereal grain fructans: structure, variability and potential health effects

J Verspreet, E Dornez, W Van den Ende… - Trends in Food Science …, 2015 - Elsevier
Highlights•Cereal grain fructans comprise a complex mixture of mostly branched
structures.•When yeast is used for bread making, considerable fructan degradation takes …

Rye: Current state and future trends in research and applications

R Németh, S Tömösközi - Acta Alimentaria, 2021 - akjournals.com
After wheat, rye is the second most important raw material for bread and bakery products,
and it is one of the most excellent sources of dietary fibres and bioactive compounds …

Dynamics of volatile compounds in triticale bread with sourdough: From flour to bread

R Galoburda, E Straumite, M Sabovics, Z Kruma - Foods, 2020 - mdpi.com
Triticale has been suggested for human consumption due to its valuable nutritional
composition. The aim of this study was to evaluate volatile compound dynamics in the …

Triticale breeding—Progress and prospect

HS Randhawa, L Bona, RJ Graf - Triticale, 2015 - Springer
Triticale is a man-made cereal crop that can be synthesized by hybridizing wheat and rye
with the intent to combine the superior agronomic performance and end-use qualities of …