Results 21 to 30 of about 22,317 (306)
Polymeric Assembly of Gluten Proteins in an Aqueous Ethanol Solvent [PDF]
J. Phys. Chem. B 2014, 118, 11065, 2014 The supramolecular organization of wheat gluten proteins is largely unknown due to the intrinsic complexity of this family of proteins and their insolubility in water. We fractionate gluten in a water/ethanol (50/50 v/v) and obtain a protein extract which is depleted in gliadin, the monomeric part of wheat gluten proteins, and enriched in glutenin, the
arxiv +1 more source
Safety of gluten in gluten‐free foods [PDF]
United European Gastroenterology Journal, 2016 Ciacci and colleagues have misinterpreted published data on the safety of trace amounts of gluten in foods labelled ‘gluten free’.1 A referenced double-blind placebo-controlled study did not conclude that 10 mg gluten per day is safe in the diet of a coeliac disease (CD) patient; this study concluded the diet should contain less than 50 mg gluten per ...
openaire +3 more sources
Detection of Gluten in Gluten-Free Foods of Plant Origin
Foods, 2022 The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially ...
Jana Výrostková +6 more
openaire +3 more sources
Food Science &Nutrition, Volume 11, Issue 1, Page 17-38, January 2023., 2023 Inulin‐type fructans and short‐chain fructooligosaccharides are becoming and increasingly common ingredient used in the food industry as fat and sugar replacers and texture modifiers. Yet careful consideration must be given to the type and quantity of fructans used in replacement of fat and sugar in order product integrity while maintaining product ...
Peter Philip James Jackson +2 more
wiley +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 274-283, January 2023., 2023 In this study, Iranian Allium sativum controversum extracts, as a valuable source of antioxidants and antibacterial compounds, were added to sausage formulation at 0.5 and 1.5%w/v. The results showed that the use of Allium sativum controversum extracts increased radical scavenging activity reduced microbial growth during the storage period. Abstract In
Adeleh Madani +2 more
wiley +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 284-294, January 2023., 2023 Impact of inulin incorporation as a strategy of wheat bread fortification is investigated. Inulin reconstituted wheat flour is used to postpone its gluten dilution impact. Technological characteristics of wheat bread are determined by water absorption index of formulations.
Neda Mollakhalili‐meybodi +3 more
wiley +1 more source
The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough [PDF]
, 2023 Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour.
MOHAMMAD, Ramez +2 more
core +2 more sources
Food Science &Nutrition, Volume 11, Issue 1, Page 307-319, January 2023., 2023 Electrospinning‐assisted fabrication of gliadin was performed. The effects of processing parameters on morphology and properties were studied. The Zataria multiflora Boiss essential oil (ZMEO) was electro‐encapsulated in the nanofibers. Kinetic modeling on the ZMEO release from gliadin nanofibers was applied.
Zohreh Bahrami +4 more
wiley +1 more source
Annals of Nutrition and Metabolism, 2015 Celiac disease (CD) is a frequent chronic inflammatory enteropathy caused by gluten in genetically predisposed individuals that carry disease susceptibility genes (HLA-DQ2/8). These genes are present in about 30-40% of the general population, but only a small percentage of carriers develops CD.
openaire +3 more sources
Food Science &Nutrition, Volume 11, Issue 1, Page 481-492, January 2023., 2023 Three different methods including autoclaving, autoclaving‐debranching, and purification were used to prepare Kudzu resistant starch from Kudzu powder. The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling and coagulability, as well as the in vitro digestive characteristics of the three kinds of ...
Yongmei Guan +6 more
wiley +1 more source