Results 51 to 60 of about 6,552 (233)

Changes in Antioxidant System during Grain Development of Wheat (Triticum aestivum L.) and Relationship with Protein Composition under FHB Stress

Pathogens, 2019
Fusarium head blight (FHB) is found in both temperate and semi-tropical regions and causes losses in wheat (Triticum aestivum L.) resulting in reduced yield, deteriorated grain quality, and contamination of the grains with mycotoxins, primarily ...
Valentina Spanic, Marija Viljevac Vuletic, Daniela Horvat, Bojan Sarkanj, Georg Drezner, Zvonimir Zdunic   +5 more
doaj   +1 more source

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]

, 2000
Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro, Beckwith, Belton, Belton, Belton, Belton, Branlard, Branlard, Bushuk, D'Ovidio, Domenico Lafiandra, Field, Gilbert, Gras, Kasarda, Kasarda, Köhler, Lafiandra, Lawrence, Lawrence, Lindsay, Miles, Mita, Payne, Payne, Payne, Payne, Peter Belton, Peter R Shewry, Popineau, Popineau, Shewry, Shewry, Wellner, Werner, Yves Popineau   +35 more
core   +1 more source

Novel mechanisms of gliadin immunotoxicity? [PDF]

Gut, 2010
These results open the way for alternative therapies for Coeliac Disease based on the use of antioxidants, TGt inhibitors (and PPARg modulators), or the re-induction of tolerance. Competing interests None.
Arranz Sanz, Eduardo, Garrote Adrados, José Antonio   +1 more
openaire   +3 more sources

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

The basophil activation test differentiates between patients with wheat‐dependent exercise‐induced anaphylaxis and control subjects using gluten and isolated gluten protein types

Clinical and Translational Allergy, 2021
Background Oral food challenge using gluten and cofactors is the gold standard to diagnose wheat‐dependent exercise‐induced anaphylaxis (WDEIA), but this procedure puts patients at risk of an anaphylactic reaction.
Angelika Miriam Gabler, Julia Gebhard, Bernadette Eberlein, Tilo Biedermann, Katharina Anne Scherf, Knut Brockow   +5 more
doaj   +1 more source

The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers

Foods, 2023
Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings.
Zhili Pan, Yibo Bai, Lina Xu, Yanjie Zhang, Mengmeng Lei, Zhongmin Huang   +5 more
doaj   +1 more source

Pharmaceutically modified subtilisins withstand acidic conditions and effectively degrade gluten in vivo [PDF]

, 2019
Detoxification of gluten immunogenic epitopes is a promising strategy for the treatment of celiac disease. Our previous studies have shown that these epitopes can be degraded in vitro by subtilisin enzymes derived from Rothia mucilaginosa, a natural ...
Darwish, Ghassan, Helmerhorst, Eva J., Oppenheim, Frank G., Schuppan, Detlef, Wei, Guoxian   +4 more
core   +1 more source

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson, G. A. Annor, D. Kaiser, P.‐N. T. Johnson   +3 more
wiley   +1 more source

Technological quality of organic wheat in Europe [PDF]

, 2012
The demand for high quality organic bread wheat is increasing. The quality level of organic wheat harvested in EU is mainly dependant on variety, environmental conditions and agronomic practices.
Abecassis, J., Carcea, M., Celette, F., David, C., Dubois, D., Friedel, J. K., Hellou, G., Jeuffroy, M.-H., Mäder, P., Thomsen, I. K.   +9 more
core  

Guideline for the electrospinning of food biomacromolecules

Food Biomacromolecules, EarlyView.
Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley   +1 more source