Results 111 to 120 of about 71,432 (357)
Effect of a Gluten-free Diet in Idiopathic Steatorrhoea [PDF]
, 1957 A. Brown
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The effects of harvest weights on composition, amino acid (AA) digestibility and metabolizable energy (MEN) of Tenebrio molitor (TM) were investigated using cecectomized laying hens. The partially defatted and dried TM variants comprised median individual frass‐free harvest weights of 60, 80, 100, and 120 mg of larvae, and a pupae ...
Adewunmi Omotoso +4 more
wiley +1 more source
Quality Evaluation of Dried Noodle with Seaweeds Puree Subsitution [PDF]
, 2011 The objective of this study was to compare dried noodles made of different type of seaweeds puree and then were compared to noodle which was made without any seaweeds puree subsitution. Different seaweeds puree (E.cottoniii, G.
Dewi, E. N. (Eko)
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Challenges in Processing Plant Proteins Using Electrospinning
Macromolecular Materials and Engineering, EarlyView.This review highlighted recent advancements and challenges in electrospinning of plant proteins. Emphasis is placed on overcoming the challenges of solubility and low entanglement using solvents, polymers, surfactants, and green approaches, for applications in food, biomedical, and packaging materials.
Hassan Rezaeinia +2 more
wiley +1 more source
An Improved Chromatographic Separation of Wheat Gluten Proteins [PDF]
, 1965 CW Wrigley
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Molecular Nutrition &Food Research, EarlyView.The bacterial enzyme microbial transglutaminase (mTG) is widely used in the food industry as a technological aid to improve textural properties of a multitude of food products. mTG mimics the enzymatic function of human transglutaminase 2 (TG2) and may play a role in the pathogenesis of celiac disease.
Sebastian Stricker +3 more
wiley +1 more source
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-
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THE NATURE OF THE ANTIPERISTALTIC FACTOR FROM WHEAT GLUTEN [PDF]
, 1963 H. Bishop +3 more
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High‐Fat Diet–Wheat Gluten Interactions in HLA‐DQ8 Transgenic Mice
Molecular Nutrition &Food Research, EarlyView.This study shows how eating a high‐fat diet (HFD) and gluten together influences inflammation, energy balance, and immune responses in HLA‐DQ8 transgenic (DQ8 tg) mice. These findings may provide new insights into how specific dietary components interact to impact metabolic and immune‐related disorders.
Yuri Haneishi +8 more
wiley +1 more source
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 +5 more
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