Results 91 to 100 of about 157,152 (243)
ECONOMIC EVALUATION OF WET CORN GLUTEN FEED IN BEEF FEEDLOT FINISHING [PDF]
An economic evaluation of wet corn gluten feed used in beef feedlot finishing was done. Data were from feeding trials at North Dakota State University. Four rations were analyzed at 0 percent, 28 percent, 56 percent, and 85 percent wet corn gluten based ...
Haugen, Ronald H., Hughes, Harlan G.
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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Foods, 2018 Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi +5 more
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Sulfur and baking-quality of breadmaking wheat [PDF]
, 2005 It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased.
Hagel, Ingo
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Integrated Approach to the Assessment of the Quality of Immunostimulatory Beverage "Immuno Plus" [PDF]
, 2017 Based on the methods of theoretical qualimetry there was carried out the complex assessment of the quality of immunostimulatory beverage “Immuno plus”. The hierarchic structure of the properties of ready product, including the organoleptic and physical ...
Dzyuba, N. (Nadya) +3 more
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Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species [PDF]
, 2019 The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet.
Barro Losada, Francisco +8 more
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Frontiers in Nutrition, 2019 Celiac disease (CD) affects ~1 in 141 individuals in the United States, requiring adherence to a strict gluten-free diet. The Codex Standard and the European Commission states that gluten level of gluten-free foods must not exceed 20 ppm.
Rakhi Panda, Eric A. E. Garber
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In the ever-evolving landscape of materials science, the pursuit of sustainable and high-performance materials has led to a renewed interest in biopolymer composites. These materials, which blend the natural advantages of biopolymers with the enhanced properties of composite structures, present a promising frontier for innovation across various ...
Sonkar, Sankatha P., Kumar, Samit
openaire +2 more sources
THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES. [PDF]
, 1900 H. A. Guess
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Effect of a Gluten-free Diet in Idiopathic Steatorrhoea [PDF]
, 1957 A. Brown
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Nitrate leaching and spring wheat bread making quality following cultivation of grasslands of different composition, age and management [PDF]
, 2006 The influence of sward botanical composition and ley age on grassland residual effects, quality of spring wheat and subsequent nitrate leaching was investigated.
Eriksen, J. +2 more
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