Results 41 to 50 of about 12,298 (216)

Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high‐ and low‐molecular‐weight glutenin subunits (HMW‐GS and LMW‐GS). Semolina yellowness is determined by loci that control carotenoid
Virginia Garcia‐Calabres, Francisco Andrade, Facundo Tabbita, Alejandro Castilla, Josefina C Sillero, Nayelli Hernández‐Espinosa, Maria Itria Ibba, Carlos Guzmán, Juan B Alvarez   +8 more
wiley   +1 more source

Genetic diversity for gliadin patterns of durum wheat landraces in the Northwest of Iran and Azerbaijan

Pesquisa Agropecuária Brasileira, 2010
The objective of this study was to identify gliadin band patterns and the extent of genetic diversity in durum wheat genotypes from Northwestern Iran and the Republic of Azerbaijan.
Mohammad Zaefizadeh, Shahzad Jamaati-e-Somarin, Javid Ojaghi, Seyed Mehdi Seyedi, Roghayyeh Zabihi-e-Mahmoodabad, Mehran Ochi   +5 more
doaj   +1 more source

Red Mud as an Additive in the Extrusion of Protein‐Based Porous Materials

Macromolecular Materials and Engineering, EarlyView.
Protein‐based foams from agricultural by‐products were altered using red mud, a waste from alumina production, as an additive. Red mud significantly increased elasticity, acting as a plasticizer and redox agent. Strain at break reached 190% in high‐gluten content foams with raw red mud, demonstrating red mud's potential as a sustainable additive for ...
Saga Holmström, Mercedes Jiménez‐Rosado, Rodrigo Oliver‐Simancas, Amparo Jiménez‐Quero, Antonio José Capezza, Frederico Marques Penha   +5 more
wiley   +1 more source

Intestinal absorption of the wheat allergen gliadin in rats

Allergology International, 2019
Background: Aspirin enhances food allergy symptoms by increasing absorption of ingested allergens. The objective of this study is to elucidate the role of aspirin in facilitating intestinal absorption of the wheat allergen, gliadin, in rats.
Tomoharu Yokooji, Takahiro Fukushima, Koh Hamura, Naoki Ninomiya, Ryo Ohashi, Takanori Taogoshi, Hiroaki Matsuo   +6 more
doaj  

Assessment of Frost Tolerance of Wheat Doubled Haploids by Gliadin Electrophoresis

Czech Journal of Genetics and Plant Breeding, 2002
The relationship between gliadin alleles, known to mark frost tolerance, and actual frost tolerance was investigated in 52 doubled haploids (DH) from the cross Florida× Vlada.
I.T. Prášil, P. Prášilová, A. Šašek, J. Černý   +3 more
doaj   +1 more source

In Vitro Effect of Flavonoids on Basophils Degranulation and Intestinal Epithelial Barrier Damage Induced by ω-5 Gliadin-Derived Peptide

Foods, 2022
Flavonoids have antioxidant, anti-inflammatory and immunomodulatory properties, and may alleviate food allergic reactions and intestinal inflammation induced by ω-5 gliadin, a main allergen of wheat food allergy in children.
Shuangshuang Wu, Ranran Zhang, Yaran Liu, Jinyan Gao, Yong Wu, Changchun Tu, Hongbing Chen, Juanli Yuan   +7 more
doaj   +1 more source

Natural Products in Favor of Food Safety: Development of Nanoparticles Based on Tea Tree Oil and Corn Starch and Their Potential for Fresh Food Protection

Starch - Stärke, EarlyView.
Starch nanoparticles loaded with tea tree oil prepared by emulsification displayed spherical nanometric morphology, were capable of inhibiting the growth of Candida albicans in a lower concentration than tea tree oil. Fruit coated with the emulsion nanoparticles showed increased shelf life than the uncoated ones.
Tatiane Zucchini, Tamires Souza Nossa, Marlus Chorilli, Eliane Trovatti   +3 more
wiley   +1 more source

Evaluation of the allergenicity of ω5-gliadin-deficient Hokushin wheat (1BS-18) in a wheat allergy rat model

Biochemistry and Biophysics Reports, 2019
We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ω5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely.
Yukinori Yamada, Tomoharu Yokooji, Naoki Ninomiya, Takanori Taogoshi, Eishin Morita, Hiroaki Matsuo   +5 more
doaj  

Prolamin Content and Grain Weight in RNAi Silenced Wheat Lines Under Different Conditions of Temperature and Nitrogen Availability

Frontiers in Plant Science, 2020
Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat.
Miriam Marín-Sanz, María J. Giménez, Francisco Barro, Roxana Savin   +3 more
doaj   +1 more source

Neutrophil extracellular traps involved in the pathogenesis of IgA vasculitis: Confirmed in two IgAV rat models.

PLoS ONE, 2023
BackgroundNeutrophil extracellular traps (NETs) have been found to play a role in the development of autoimmune diseases. In the past two years, studies have demonstrated a significantly increase of NETs in skin tissues during the early stages of IgAV ...
Xiu-Qi Chen, Jia-Sen Zou, Li Tu, Xiang Yun, Yuan-Han Qin   +4 more
doaj   +1 more source