The effect of grinding and rolling (i.e. processing) of cereals and legumes (i.e. source) on site of starch digestion in lactating dairy cows was tested according to a 2×2 factorial design using a dataset derived from an overall dataset compiled from four experiments conducted at our laboratory that investigated effects of various processing techniques on digestion kinetics.
This is then balanced with the regional supply of market feed from food processing and industrial processing of cereals, oil-bearing crops, and sugar crops; i.e., the supply of brans, oil-cakes, molasse, and bagasse.
Evidence for the widespread storage and processing of cereal grains only appears in the "fertile crescent"—the region of the Middle East where agriculture first emerged around 12,000 years ago.That is what makes a new result from an Israeli site called Ohalo II so unusual.
The processing of cereal grains affects their nutrient quality and availability.
Building economical cereal-based biorefineries as a replacement for petroleum refineries would require considerable improvements in existing cereal processing strategies by applying more proficient processing of cereal grains for the production of a range of value-added products, that is, biochemicals and bioenergy.
Cereal processing, treatment of cereals and other plants to prepare their starch for human food, animal feed, or industrial use.
In FETA, a number of changes were made to the processing of breakfast cereals, affecting carbohydrate, starch, Englyst fibre, iron and folate estimates.
The main parameters that have to be considered are the composition and processing of the cereal grains, the substrate formulation, the growth capability and productivity of the starter culture, the stability of the probiotic strain during storage, the organoleptic properties and the nutritional value of the final product.
For the processing of wheat grain, see cereal processing.
In recent years, Abfs have received much attention because of their potential applications in the processing of fruits and cereals for aroma improvement and the conversion of hemicellulose to fuels and chemicals [ 8, 11– 13].
These grains are used in the processing of snacks, breakfast cereal, vegetable oil and countless other products.
