Results 51 to 60 of about 5,680 (181)

Sustainable Active Packaging Films From PLA and PBAT With Thyme Oil: Extending the Shelf Life of Cherry Tomatoes

Journal of Applied Polymer Science, Volume 142, Issue 42, November 10, 2025.
Preparation of Sustainable PLA/PBAT Films with Thyme Oil for Active Packaging. ABSTRACT This study aimed to develop antimicrobial and biodegradable packaging films with excellent printability, designed to preserve the freshness of cherry tomatoes, using polylactic acid (PLA), polybutylene adipate terephthalate (PBAT), and natural thyme oil.
Celal Alpdogan, Hatice Birtane, Arzu Cagrı Mehmetoglu, Yalçın Kaya, Aslı Beyler Cigil, Türkün Sahinbaskan   +5 more
wiley   +1 more source

Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility

Cereal Chemistry, Volume 102, Issue 6, Page 913-923, November/December 2025.
ABSTRACT Background and Objectives Wheat germination enhances its α‐amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional ...
Xiaohang Zou, Nicola Gasparre, Cristina M. Rosell   +2 more
wiley   +1 more source

Variation in HMW glutenin subunits of different species of wheat

Plant, Soil and Environment, 2002
Method ISTA SDS-PAGE was used for separation, detection and evaluation of high molecular weight glutenin subunits (HMW) in the different wheat species. The relation has been studied between the HMW glutenin subunit alleles and the bread-making quality of
Z. Gálová, I. Michalík, H. Knoblochová, E. Gregová   +3 more
doaj   +1 more source

Chemometrics Study to Understand the Interaction of Starch–Protein Mixtures and Food Texture

Journal of Chemometrics, Volume 39, Issue 11, November 2025.
ABSTRACT Interactions that happen in the ingredients during the industrial process of food products, mainly in starch–protein systems, interfere directly with their typical characteristics. To investigate the effects of the individual components on textural properties blends with different soy protein isolate/gluten/starch ratios were studied.
Liziane Dantas Lacerda, Valmor Ziegler, Sarah Winck, Nádya Pesce da Silveira   +3 more
wiley   +1 more source

PROLAMINS OF WHEAT GRAIN – FROM BIOCHEMISTRY TO GENETICS AND BREEDING

Зерновое хозяйство России, 2019
The paper describes the stages of studying the biochemical heterogeneity of gluten proteins of wheat grain as an important factor in the baking quality of flour. It has been shown that the biochemical heterogeneity of gluten proteins is caused by genetic
M. M. Kopus, E. V. Ionova, D. M. Marchenko   +2 more
doaj   +1 more source

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
This study involved developing a compound modifier (CM, SSL + GOD) to enhance the quality of dough and its steamed bread. The results showed that CM significantly improved the dough's water‐holding capacity and rheological properties, enhancing the quality of the final product. This improvement may be due to the synergistic effect of SSL and GOD on the
Yuan‐Bao Jin, Jin‐Ming Tan, Huan Yang, Ping Liu, Hong Wu, Bing Li   +5 more
wiley   +1 more source

Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors

Pesquisa Agropecuária Brasileira, 2010
El objetivo de este estudio fue conocer el efecto de factores ambientales y genotípicos sobre los parámetros de calidad industrial y sobre la cantidad y relación de proteínas monoméricas y poliméricas del gluten en 24 líneas recombinantes de trigos ...
Micaela De la O Olán, Eduardo Espitia Rangel, Héctor Eduardo Villaseñor Mir, José Domingo Molina Galán, Higinio López Sánchez, Amalio Santacruz Varela, Roberto Javier Peña Bautista   +6 more
doaj   +1 more source

The wPDI Redox Cycle Coupled Conformational Change of the Repetitive Domain of the HMW-GS 1Dx5—A Computational Study

Molecules, 2020
The repetitive sequence of glutenin plays an important role in dough rheology; however, its interaction with wheat protein disulfide isomerase (wPDI) remains unclear.
Jihui Gao, Peixuan Yu, Hongrui Liang, Jiahui Fu, Ziyue Luo, Dong Yang   +5 more
doaj   +1 more source

Bifidobacteria and Celiac Disease: Mechanisms of Probiotic Action in Reducing Gluten‐Induced Cytotoxicity and Inflammation

Molecular Nutrition &Food Research, Volume 69, Issue 22, November 2025.
Celiac disease (CD) is triggered by gluten in genetically predisposed individuals and is mainly treated with a gluten‐free diet. However, symptoms may persist. This review explores how certain Bifidobacterium strains may reduce inflammation and gluten toxicity through six mechanisms, including modulation of immune responses and gut microbiota.
Taynara Cipriano Scherer, Ivan De Marco, Natália Regina Coldebella Ferreira, Tatiana Colombo Pimentel, Marciane Magnani, Guilherme de Souza Hassemer, Amanda Bagolin do Nascimento, Silvani Verruck   +7 more
wiley   +1 more source

Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance

Magnetic Resonance in Chemistry, Volume 63, Issue 11, Page 954-963, November 2025.
Real time FFC measurements confirms the competition of water between gluten and starch granule, gluten hindering the starch water uptake and limits starch swelling in dough. ABSTRACT Measurements of the water 1H nuclear magnetic resonance (NMR) relaxation rate R1 in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different ...
Corinne Rondeau‐Mouro, Anne‐Laure Rollet   +1 more
wiley   +1 more source