Results 11 to 20 of about 22,317 (306)
Aquaculture, Fish and Fisheries, Volume 2, Issue 6, Page 540-551, December 2022., 2022 Abstract Feed effectors have been suggested to improve the efficiency of plant‐based shrimp diets by increasing attractability and palatability. This research trial aimed to expand upon previous Pacific white shrimp (Litopenaeus vannamei) research involving plant‐based diets, feed effectors and passive acoustic monitoring (PAM) in a laboratory setting ...
Samuel Walsh +4 more
wiley +1 more source
Automatic hierarchical model builder
Journal of Chemometrics, Volume 36, Issue 12, December 2022., 2022 Abstract When building classification models of complex systems with many classes, the traditional chemometric approaches such as discriminant analysis or soft independent modeling of class analogy often fail. Some people resort to advanced deep neural network, but this is only an option if there is access to very many samples.
Lorenzo Marchi +7 more
wiley +1 more source
Food Bioengineering, Volume 1, Issue 3-4, Page 307-318, December 2022., 2022 This study screened Pediococcus pentosaceus and Leuconostoc mesenteroides insects in traditional Sichuan sausages and determined their nitrite‐reducing properties during different production processes. These two strains are expected to be the starting point for the improvement of biological safety and nitrite residue control in traditional Sichuan ...
Lili Ji +7 more
wiley +1 more source
Improving textural properties of gluten‐free veggie sausage with egg white proteins
Food Bioengineering, Volume 1, Issue 3-4, Page 319-330, December 2022., 2022 This study reported two commercial egg white proteins (P110 and M200) to substitute gluten or xanthan gum in veggie sausages. Study shown M200 could substitute both the gluten and xanthan gum for improving the texture of veggie sausages. Abstract Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label ...
Hefei Zhao +8 more
wiley +1 more source
Tailoring the viscoelasticity of polymer gels of gluten proteins through solvent quality [PDF]
Macromolecules 2020, 53, 9470-9479, 2020 We investigate the linear viscoelasticity of polymer gels produced by the dispersion of gluten proteins in water:ethanol binary mixtures with various ethanol contents, from pure water to 60% v/v ethanol. We show that the complex viscoelasticity of the gels exhibits a time/solvent composition superposition principle, demonstrating the self-similarity of
arxiv +1 more source
An efficient urine peptidomics workflow identifies chemically defined dietary gluten peptides from patients with celiac disease [PDF]
, 2022 Celiac disease (CeD) is an autoimmune disorder induced by consuming gluten proteins from wheat, barley, and rye. Glutens resist gastrointestinal proteolysis, resulting in peptides that elicit inflammation in patients with CeD.
Elias, Joshua E. +10 more
core +1 more source
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
core +1 more source
Spontaneous gelation of wheat gluten proteins in a food grade solvent [PDF]
Food Hydrocolloids 52 (2016) 1-10, 2015 Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a strongly elastic protein material insoluble in water, is hardly processable. We use a novel fractionation procedure allowing the isolation from gluten of a water/ethanol soluble ...
arxiv +1 more source
Cloning, Expression, Sequence Analysis and Homology Modeling of the Prolyl Endoprotease from Eurygaster integriceps Puton [PDF]
, 2014 Eurygaster integriceps Puton, commonly known as sunn pest, is a major pest of wheat in Northern Africa, the Middle East and Eastern Europe. This insect injects a prolyl endoprotease into the wheat, destroying the gluten.
Clack, Beatrice A. +5 more
core +3 more sources
High Protein Substitutes for Gluten in Gluten-Free Bread
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin.
Adriana Skendi +2 more
openaire +4 more sources