Results 61 to 70 of about 18,686 (308)
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 +6 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Solar radiation is a primary constraint in silvoarable agroforestry, with yield losses near the trees well documented in temperate climates. However, genetic variability for shade tolerance remains largely unexplored. This 2‐year field trial investigated the impact of artificial shading – using nets that reduced photosynthetically ...
Anna Panozzo +4 more
wiley +1 more source
The relationship between gluten proteins and loaf volume [PDF]
AgroznanjeThe storage proteins influence technological quality value of grain wheat, dough quality traits, and loaf quality. The aim of this study is to estimate variability in the dry gluten content, loaf volume, and their relationships with encoding alleles of ...
Knežević Desimir +7 more
doaj +1 more source
The influence of long-term inputs of catch crops and cereal straw on yield, protein composition and technological quality of a spring and a winter wheat [PDF]
, 2011 Under conditions of restricted nitrogen (N) input such as in organic farming systems, crop N uptake must rely on N mineralised from applied animal manure, crop residues and native soil organic matter.
Carcea, M. +3 more
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Red Mud as an Additive in the Extrusion of Protein‐Based Porous Materials
Macromolecular Materials and Engineering, EarlyView.Protein‐based foams from agricultural by‐products were altered using red mud, a waste from alumina production, as an additive. Red mud significantly increased elasticity, acting as a plasticizer and redox agent. Strain at break reached 190% in high‐gluten content foams with raw red mud, demonstrating red mud's potential as a sustainable additive for ...
Saga Holmström +5 more
wiley +1 more source
Foods, 2019 The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn.
Sabrina Geisslitz +3 more
doaj +1 more source
On the Reactivity of Disulfide Groups of Gliadin and Glutenin
Agricultural and Biological Chemistry, 1980 Gliadin and glutenin were treated with various concentrations of 2-mercaptoethanol (ME) at pH 6.0 and their effects on protein disulfides were investigated. The treatment caused polymerization of gliadin, demonstrating the involvement of its disulfides in SH-SS exchange reaction.
Daizo Yonezawa +2 more
openaire +3 more sources
Molecular Nutrition &Food Research, EarlyView.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 +7 more
wiley +1 more source
Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application
Frontiers in Plant Science, 2019 Baking quality of wheat flour is determined by grain protein concentration (GPC) and its composition and is highly influenced by environmental factors such as nitrogen (N) fertilization management.
Cheng Xue +4 more
doaj +1 more source
Opportunities in Tajikistan to breed wheat varieties resistant to seed-borne diseases and improved baking quality [PDF]
, 2013 Wheat seed-borne diseases and options for improving baking quality of wheat, as well as the role of genotypes for breeding to achieve high yield and quality are the key issues discussed in this introductory paper.
Husenov, Bahromiddin
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