Sentence examples for characteristics of cereal from inspiring English sources

These are all characteristics of cereal grain that can vary within species according to genotype, and can be manipulated through plant breeding.

Under the influence of heat, material characteristics of cereal based foam changes according to a chain of physical and biochemical processes including structural transformation, phase changes and the development of color and flavor.

The results are relevant to understanding the role of the AP2-like gene in the spike morphology of barley and wheat and in hybrids obtained from their crossing and for modification of the expression of AP2-like genes to modify the spike characteristics of cereals for breeding purposes.

The analysis indicated that SDS, fat, fibres and proteins are the characteristics of the cereal products that influence II and the insulin response parameters (iAUCi, C max i and Δpeak i) the most.

Smaller fields, more crop rotation, no use of pesticides or mineral fertilisers, and extensive use of catch crops and lower yields are common characteristics of organic cereal fields (Köpke et al. 2007).

However, the lack of side effects reported by patients during challenge with Tm encourages to further explore the characteristic of this cereal as a potentially harmless wheat for CD patients, or as a cereal that may be tolerable for patients who are not celiacs but do not tolerate wheat based products because of gluten sensitivity.

Therefore, I will posit that laziness is a somewhat common characteristic of the cereal aficionado community.

The present results are in accordance with this and suggest that not only GI but also the Δpeak of the glycaemic curve can be explained by the product characteristics for cereal products.

The in vivo characteristics of the four cereal hays (barley, oats, rye and triticale) were determined using six 4-year-old sheep wethers (51.5 ± 4.98 kg live weight) per hay.

The trade implications of the adoption by producers and the acceptance by consumers of the next generation of technologies that could promote the development of new characteristics and uses of cereals are still unknown, as they are not yet commercially available.

Intact and steam-flaked grains of maize, wheat and rice (with whole hulls) were analyzed for chemical composition, starch gelatinization degree (SGD) and in vitro fermentation characteristics to investigate the influence of cereal type and steam-flaking (SF) processing on their nutritive values.