Results 11 to 20 of about 10,982 (185)

A PCR-based method for discriminating between high molecular weight glutenin subunits Bx7 and Bx7* in Triticum aestivum L [PDF]

, 2012
The correct assignment of high molecular weight glutenin subunit variants is a key task in wheat breeding. However, the traditional analysis by protein electrophoresis is sometimes difficult and not very precise.
Carrillo Becerril, Jose Maria, Espí Plaza, Araceli, Giraldo Carbajo, Patricia, Rodriguez de Quijano Urquiaga, Marta   +3 more
core   +2 more sources

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

Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels [PDF]

, 2016
The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display radically different SAXS and SANS profiles when the solvent is (at least ...
Appavou, M-S, Banc, A, Charbonneau, C, Dahesh, M, Fu, Z, Morel, M-H, Ramos, L   +6 more
core   +4 more sources

Variations in yield and gluten proteins in durum wheat varieties under late-season foliar versus soil application of nitrogen fertilizer in a northern Mediterranean environment [PDF]

, 2017
BACKGROUND: With the increasing demand for high-quality foodstuffs and concern for environmental sustainability, late-season nitrogen (N) foliar fertilization of common wheat is now an important and widespread practice.
Bonas, Urbana, Dal Cortivo, Cristian, Marmiroli, Nelson, Mosca, Giuliano, Pasini, Gabriella, Vamerali, Teofilo, Visioli, Giovanna   +6 more
core   +1 more source

Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]

, 2018
Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel, Coto, Laura, Moreno Amador, María de Lourdes, Sousa Martín, Carolina   +3 more
core   +1 more source

Iron and zinc grain density in common wheat grown in Central Asia [PDF]

, 2007
Sixty-six spring and winter common wheat genotypes from Central Asian breeding programs were evaluated for grain concentrations of iron (Fe) and zinc (Zn). Iron showed large variation among genotypes, ranging from 25 mg kg1 to 56 mg kg1 (mean 38 mg kg1).
Abugalieva, Aigul, Cakmak, Ismail, Dzhunusova, Mira, Gómez-Becerra, Hugo Ferney, Morgounov, Alexei, Muminjanov, Hafiz, Ozturk, Levent, Yessimbekova, M., Zelenskiy, Yu, Çakmak, İsmail, Öztürk, Levent   +10 more
core   +1 more source

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, Pasini, G., Simonato, B., Trevisan, S., Vamerali, T., Visioli, G.   +5 more
core   +2 more sources

Comprehensive Characterization of Spelt Wheat and Common Wheat Protein and Viscosity Traits Under Different Field Management Systems

Cereal Chemistry, EarlyView.
ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics, Barnabás Pisch, Anna Csák, Viktor Boricsev, Eszter Takács, Alexandra Farkas, Bálint Tasi, Éva Pusztai, Viola Tóth, Marianna Rakszegi, Sándor Tömösközi   +10 more
wiley   +1 more source

Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]

, 2013
Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle, Durrieu, Vanessa, Nesterenko, Alla, Silvestre, Françoise   +3 more
core   +1 more source

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