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| Schmitz, Troy G.; Koo, Won W.. |
| A "hybrid" spatial price equilibrium model is developed to evaluate changes in production, consumption, and trade of feed and malting barley under alternative domestic and agricultural trade policy regimes. The analysis includes the economic welfare impacts of changes in various farm subsidy programs on the United States, Canada, Australia, and European Union (EU-15) which are the four major barley exporting countries in the world. The actions of competitive U.S. grain traders under the Export Enhancement Program cause feed barley exports to be segmented into two distinct markets. A spatial equilibrium is established in which the Canadian Wheat Board and Australian marketing boards behave as oligopolists in export markets under arbitrage conditions induced... |
| Tipo: Working or Discussion Paper |
Palavras-chave: Malting; Feed; Farm Subsidy; Trade Policy; Export Market; Welfare; International Relations/Trade. |
| Ano: 1996 |
URL: http://purl.umn.edu/23286 |
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| Leite,Daniela Dantas de Farias; Queiroz,Alexandre José de Melo; Figueirêdo,Rossana Maria Feitosa de; Lima,Leiliane Silva Lopes. |
| ABSTRACT Jackfruit (Artocarpus heterophyllus Lam.) is a fruit with pulp rich in carbohydrates, calcium, phosphorus, iron and B-complex vitamins. A large amount of waste is generated in the pulp processing, in which the seeds are included. Jackfruit seeds are often consumed after cooking, and may also undergo roasting, milling and incorporation into bakery products. The remaining jackfruit seeds can be germinated as a means to increase its utilization, constituting a process that confers positive biochemical modifications to the nutritional quality. Thus, the objective of this work was to dry the germinated seeds of the jackfruit tree in a convective drier at 55, 65 and 75 °C with drying air velocities of 1.0 and 1.3 m s-1, and adjusting different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural waste; Malting; Sustainability; Environment. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300361 |
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| Grossmann,Maria Victória E.; Mandarino,José Marcos G.; Yabu,Márcia Cristina. |
| Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malting; Corn flour; Functional properties. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200003 |
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