Results 101 to 110 of about 21,509 (222)

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Thermomechanical Stress Analysis of Hydrated Vital Gluten with Large Amplitude Oscillatory Shear Rheology [PDF]

, 2023
Monika C. Wehrli, Anna Weise, Tim Kratky, Thomas Becker   +3 more
openalex   +1 more source

Characterization of the polymorphism detected for the granule‐bound starch synthase (WX gene) in wild einkorn wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The WX gene encodes the granule‐bound starch synthase I or waxy protein, which is the sole enzyme responsible for amylose synthesis in wheat seeds. Wild einkorn wheat (Triticum monococcum L. ssp. aegilopoides Link em. Thell.) could be an important source of variation for this gene. RESULTS This study assessed the WX gene variability
Juan B. Alvarez, Laura Castellano, Carlos Guzmán   +2 more
wiley   +1 more source

RUMINAL DEGRADATION OF THE DRY MATTER, PROTEIN AND THE AMINOACIDS OF THE CORN AND CORN GLUTENS MEAL DEGRADAÇÃO RUMINAL DA MATÉRIA SECA, DA PROTEÍNA E DOS AMINOÁCIDOS DO MILHO E DE GERMENS DE MILHO

Ciência Animal Brasileira, 2007
<p>The present work was carried out at the Faculty of Agriculture and Animal Science, UNESP-Jaboticabal. Three ¾ Holstein x Zebu bovines fistulated on rumen, abomasum and intestine using a fixed cannula type T were used. Four types of feed: corn (M)
Juliana Borbari Dourado, Sérgio do Nascimento Kronka, Beneval Rosa, Jane Maria Bertocco Ezequiel, Reginaldo Nassar Ferreira, Rosimeiry Laís Galati   +5 more
doaj  

Characteristics of proteins that affect the vital wheat gluten quality to be used in bread-making [PDF]

, 2018
Orientador: Caroline Joy SteelTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O glúten vital (GV), extraído da farinha de trigo, é um ingrediente importante para a indústria de panificação, sendo ...
Ortolan, Fernanda, 1981-
core  

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review [PDF]

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into ...
Abang Zaidel, Adams, Ahrné, Ajila, Almajano, Anderson, Anil, Anjum, Arts, Attenburrow, Atwell, Autio, Aït Kaddour, Bagheri, Baltsavias, Bangur, Belton, Belton, Belton, BeMiller, Bilgiçli, Biliaderis, Bloksma, Borrelli, Bourquin, Boyer, Brennan, Burr, Bushuk, Chen, Collar, Cummings, Damodaran, Daniel, Danno, Dikeman, Dobraszczyk, Dobraszczyk, Dobraszczyk, Dobraszczyk, Erkkilaä, European Commission, Falcão-Rodrigues, Fan, Fardet, Faubion, Feeney, Fermin, Filipovic, Funami, Gelroth, Gomez, Gordan, Grassberger, Gupta, Gélinas, Gökmen, Haraszi, Hargreaves, Harvey, Hayta, He, Hoseney, Jaeger, Jenkins, Jenkins, Jiménez, Kaack, Kendall, Kent-Jones, Khatkar, Kim, Kokelaar, Kromhout, Krystallis, Kunzek, Kyoung Chun, Lagrain, Lagrain, Landillon, Leeds, Lefebvre, Lefebvre, Levi, Liyana-Pathirana, Lunn, Létang, Maforimbo, Manu, Michalska, Miller, Miller, Mondal, Mori, Nandini, Ng, Ottenhof, Peighambardoust, Pelucchi, Peters, Pirozi, Piteira, Pomeranz, Pommet, Popineau, Prasad Rao, Price, Prosky, Purlis, Renard, Ritota, Rosell, Rouillé, Rupasinghe, Sablani, Sangnark, Sasaki, Scheppach, Schofield, Scott, Shahidi, Shewry, Shewry, Shi, Singh, Song, Stathopoulos, Steffe, Sudha, Sudha, Sun, Sun-Waterhouse, Sun-Waterhouse, Thaipong, Toufeili, Trowell, Tsai, Van Soes, Vergara-Valencia, Vergnes, Von Elbe, Wang, Wang, Wang, Wegrzyn, Wellner, Wellner, Wesley, Wesley, Wieser, Wojdyło, Xu, Yilmaz, Zielinski   +153 more
core   +2 more sources

Review for "Wheat bran Dietary fiber‐induced changes in gluten aggregation and conformation in a dough system"

, 2020
Gary G. Hou
openalex   +1 more source

Recent Developments in Sustainable Composites for Printed Circuit Boards (PCBs): A Review

Macromolecular Materials and Engineering, EarlyView.
This review presents the potential of using natural plant fibers and biodegradable polymers as sustainable printed circuit boards (PCBs). This review provides future directions in innovation and sustainable PCBs development. Bio‐composites PCBs are both environmentally friendly and sustainable due to the natural fibres they contain.
Erdem Selver, Ayca Dogrul Selver, Angela Daniela La Rosa, Abu Saifullah, Zhongyi Zhang, Stephen Driver, Jack Herring, Hom Nath Dhakal   +7 more
wiley   +1 more source

Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First Action 2015.05 [PDF]

, 2015
Markus Lacorn, Thomas Weiß
openalex   +1 more source