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Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
core +1 more source
NutrientsWheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an
Majlinda Xhaferaj, Katharina Anne Scherf
openaire +4 more sources
Mechanochemical Synthesis of Recyclable Biohybrid Polymer Networks Using Whole Biomass
Angewandte Chemie, EarlyView.A novel mechanochemical method is developed to transform raw biomass, such as whole‐cell algae, into strong and ductile plastics by combining it with synthetic components. These biohybrid materials can be adapted, remolded, or depolymerized over multiple cycles due to the underlying dynamic covalent polymer network.
Meng Jiang +3 more
wiley +2 more sources
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance
The Application of Clinical Genetics, 2021 Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat.
Nastaran Asri +3 more
openaire +5 more sources
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
core +1 more source
Gluten- and casein-free diets for autistic spectrum disorder.
Cochrane Database of Systematic Reviews, 2019 BACKGROUND It has been suggested that peptides from gluten and casein may have a role in the origins of autism and that the physiology and psychology of autism might be explained by excessive opioid activity linked to these peptides.
C. Millward +3 more
semanticscholar +1 more source
What Is Gluten—Why Is It Special?
Frontiers in Nutrition, 2019 Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles.
P. Shewry
semanticscholar +1 more source
Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core +1 more source
Quantification of gliadin levels to the picogram level by flow cytometry [PDF]
, 2005 Celiac disease is a widely prevalent enteropathy caused by intolerance to gliadin, one of the gluten proteins. We developed two methods for the analysis of gliadin levels. Both methods use flow cytometry and rat antibodies against a 16-residue peptide of
CAPPARELLI R +3 more
core +1 more source