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Porridge is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in milk. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge.
A culm is the aerial (above-ground) stem of a grass or sedge. It is derived from Latin culmus 'stalk', and it originally referred to the stem of any type of plant.
In brewing, adjuncts are unmalted grains or grain products used in brewing beer which supplement the main mash ingredient. This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used.
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
Gluten-free beer is beer made from ingredients that do not contain gluten such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten intolerance have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat. The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases. Gluten-free beer is part of a gluten-free diet.
The Zay are a small ethnic group of about 15,000 people in Ethiopia. “Zay” comes from a Hebrew word, Zayin, one of the twenty-two names for God.
Prolamins are a group of plant storage proteins having a high proline amino acid content. They are found in plants, mainly in the seeds of cereal grains such as wheat (gliadin), barley (hordein), rye (secalin), corn (zein), sorghum (kafirin), and oats (avenin). They are characterised by a high glutamine and proline content, and have poor solubility in water. They solubilise best in strong alcohol [70-80%], light acid, and alkaline solutions. The prolamins of the tribe Triticeae, such as wheat gliadin, and related proteins are known to trigger coeliac disease, an autoimmune condition, in genetically predisposed individuals.
Chascomús is an east central partido of the Province of Buenos Aires in Argentina. Some 110 km (68 mi) south-southeast of the city of Buenos Aires, the district has a total population of around 37,000, some 35,000 of whom live in Chascomús city, the capital of the district.
Tornquist Partido is a partido in the southwest of Buenos Aires Province in Argentina and is named after Ernesto Tornquist, founder of Tornquist, the partido's main city.
This is a list of articles that are lists of plant diseases.
The fungus Cochliobolus sativus is the teleomorph of Bipolaris sorokiniana (anamorph) which is the causal agent of a wide variety of cereal diseases. The pathogen can infect and cause disease on roots, leaf and stem, and head tissue. C. sativus is extremely rare in nature and thus it is the asexual or anamorphic stage which causes infections. The two most common diseases caused by B. sorokiniana are spot blotch and common root rot, mainly on wheat and barley crops.
Xīfèngjiǔ, also known as Xifeng liquor, is a type of baijiu distilled from sorghum and made from a barley and pea based qū starter. It is named from its production in Fengxiang County in Shaanxi. Xifeng liquor boasts a long history that dates to the Tang Dynasty and a rich cultural influence. In recent years, Xifeng has put great emphasis on innovation and product development, making great breakthrough in production techniques. On basis of its traditional techniques and flavor, Xifeng strives to develop various series of products with unique taste and different levels of alcohol, catering to different needs of customers in different areas.
Tella or talla is a traditional beer from Ethiopia. It is brewed from various grains, typically teff and sorghum. Depending on region, barley, wheat, or maize may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. Due to the addition of bread and use of a fermentation vessel which has been smoked over dried olive wood or Abyssinian rose wood, tella may have a smoky flavour. The alcohol content of unfiltered Tella is usually around 2–4 Volume percent, filtered tella contains about 5–6 vol%.
Ascochyta sorghi is a fungal plant pathogen. It causes Ascochyta leaf spot on barley that can also be caused by the related fungi Ascochyta hordei, Ascochyta graminea and Ascochyta tritici. It is considered a minor disease of barley.
Periconia circinata is an ascomycete fungus that is a plant pathogen affecting maize and sorghum.
Barley stripe mosaic virus (BSMV), of genus Hordevirus, is an RNA viral plant pathogen whose main hosts are barley and wheat. The common symptoms for BSMV are yellow streaks or spots, mosaic, leaves and stunted growth. It is spread primarily through infected seed and can be spread through mechanical transfer of an infected and uninfected host. Plants infected with BSMV are more symptomatic in warmer temperatures. Resistant hosts and sterilization of equipment are the best ways to control the spread of the pathogen. BSMV has been known to reduce the yields of barley by up to 25%, but is not a major problem because of resistant varieties of barley.
Tylenchorhynchus is a genus of nematodes including many species of plant parasites. The classification of stunt nematodes - those including the genus Tylenchorhynchus - is unstable; many newly discovered species within this genus are reconsidered to be actually subspecies. Stunt nematodes such as Tylenchorhynchus and the closely related genera, Anguillulina and Merlinia, include more than 250 known species. Members of these genera possess similar anatomy and may be easily mistaken for one another. Some debate has led to the classification of single species under different names in two distinct genera.
Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
The tunbridge wells gem is a moth of the family Noctuidae. It is found in Africa as well as the on Canary Islands eastwards to Australasia Indonesia and Oceania.
A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers and roots account for about 90% of the world's food calories intake.
