Results 121 to 130 of about 22,562 (317)
Journal of the Science of Food and Agriculture, EarlyView.Abstract Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
Muna Ali Abdalla +2 more
wiley +1 more source
Studies on proteins of graminae: some of their chemical and physical properties and their relationship to genetical characteristics [PDF]
, 1963 1. A method of starch gel electrophoresis has been developed for the fractionation of wheat and related protein systems which allowed the resolution of up to 32 wheat protein components.2.
Sim, Alexander Kennedy
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Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Prognosis in Early Adult Life of Coeliac Children Treated with a Gluten-free Diet [PDF]
, 1969 W. Sheldon
openalex +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Eco‐anxiety is a psychological state that expresses concerns about climate change and is thought to affect individuals' adherence to the Mediterranean diet; however, no study has examined this relationship. This study aimed to examine the relationship between eco‐anxiety and adherence to the Mediterranean diet in young adults, one ...
Cansu Memiç‐İnan +3 more
wiley +1 more source
Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high‐ and low‐molecular‐weight glutenin subunits (HMW‐GS and LMW‐GS). Semolina yellowness is determined by loci that control carotenoid
Virginia Garcia‐Calabres +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
doaj
, 1989 Glutens were obtained from nine varieties of wheat. These glutens diffred in amino acid composition. Gluten of american durum and Canadian western No 1 wheat indicated higher emulsifying properties. On the contrary, gluten of hard winter indicated higher
TOMOMI TSUTSUI +2 more
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Macromolecular Materials and Engineering, EarlyView.In soft capsules (SCs), four crucial factors can modify the properties of the shell: the shell formulation, its interaction with the fill material, the SC production and its storage conditions. Gelatin is the most used gelling agent for SCs nowadays, but they have some drawbacks which can be solved including other alternative polymers in the shell ...
Francisco Javier Palomero‐Hernández +3 more
wiley +1 more source
Obelisk and katepwa wheat gluten a study of factors determining bread making performance [PDF]
, 1992 Tarwebloem wordt hoofdzakelijk gebruikt voor het bakken van brood. Een deeg van tarwebloem heeft namelijk specifieke visco-elastische eigenschappen, waardoor het gas dat tijdens het brood bereiden ontstaat erin wordt vast gehouden en een geÍezen brood ...
Janssen, Anna Margaretha
core +4 more sources