Results 21 to 30 of about 5,680 (181)
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report
Czech Journal of Food Sciences, 2007 Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg.
Magdalena Karamać +3 more
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Foods, 2023 In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics
Ivan Best +8 more
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Using casein and gluten protein fractions to obtain functional ingredients
Foods and Raw Materials, 2023 Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties.
Denis V. Prikhodko +1 more
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Turkish Journal of Agriculture: Food Science and Technology, 2019 Bu çalışma, azotlu gübre miktarı ve uygulama formunun ekmeklik buğdayın tane verimi ve kalitesi üzerine etkisinin araştırmak amacıyla Eskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü’nde kuru (yağmura bağımlı) ve sulu koşullarda iki üretim sezonunda ...
Erdinc Savasli +9 more
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Foods, 2022 Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro +10 more
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Труды по прикладной ботанике, генетике и селекции, 2021 Evaluation of plant breeding material, based on protein markers, gives an opportunity to perform rapid and reliable selection and control the transfer of desired traits from parents to their progeny.
M. V. Vorotyntseva
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Czech Journal of Genetics and Plant Breeding, 2012 Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain.
Ines Bellil +2 more
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The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance
The Application of Clinical Genetics, 2021 Nastaran Asri,1 Mohammad Rostami-Nejad,2 Robert P Anderson,3 Kamran Rostami4 1Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of ...
Asri N +3 more
doaj
Foods, 2021 The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat.
Verica Takač +5 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha−1 of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and
Obed Aduama +3 more
wiley +1 more source