Results 31 to 40 of about 2,835 (287)
Linear viscoelasticity of gluten: decoupling of relaxation mechanisms [PDF]
, 2017 The influence of water content on the relaxation dynamics of mesoporous gluten networks has been explored in a wide range of temperatures. The systems were investigated in the linear viscoelastic region by means of stress relaxation, creep and numerical
Kontogiorgos, Vassilis
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NutrientsWheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an
Majlinda Xhaferaj, Katharina Anne Scherf
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Effect of oil contents on gluten network during the extrusion processing
Czech Journal of Food Sciences, 2019 To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten ...
Feng Jia +6 more
doaj +1 more source
Noncoeliac gluten sensitivity [PDF]
Journal of Gastroenterology and Hepatology, 2017 AbstractIrritable bowel syndrome‐like symptoms in response to wheat ingestion is common and well described, but whether the reaction is due to gluten (i.e., non‐coeliac gluten sensitivity), other wheat proteins, or FODMAPs (mostly fructans) alone or in combinations has not been clearly defined.
Gibson, Peter R. +2 more
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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 +2 more sources
Rheological and thermal characteristics of wheat gluten biopolymers plasticized with glycerol [PDF]
, 2012 The objective this work was to obtain bioplastics from mixtures of wheat gluten and glycerol by two different processes and evaluate their respective rheological properties. The mixtures and their respective bioplastics were obtained through direct batch
Ferreira, Shana Pires +2 more
core +3 more sources
Sulfur and baking-quality of breadmaking wheat [PDF]
, 2005 It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased.
Hagel, Ingo
core
Investigation of Relationships Between Bread Volume and Some Quality Parameters in Common Wheat (Triticum aestivum L.) Genotypes [PDF]
, 2016 Bu çalışmada; 2010-2011 ürün yılında 6 lokasyonda yetiştirilen 9 denemeden elde edilen ekmeklik buğday genotipinde, ekmek hacmi ile bazı kalite parametreleri arasındaki ilişkiler incelenmiştir.
Kaplan Evlice, Asuman +6 more
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Zein‐Based Adhesives: Sustainable Extraction and Application in Bioadhesive Technologies
Advanced Engineering Materials, EarlyView.Zein is extracted from corn gluten meal using a simple and scalable process with high yield (~90%). The resulting protein is applied in bioadhesives modified with Ca2+ and Fe3+ ions, exhibiting substrate‐dependent adhesion. The findings demonstrate competitive bonding performance and highlight the role of ionic interactions in tuning adhesion ...
Paula Bertolino Sanvezzo +3 more
wiley +1 more source
IL-1 regulates the IL-23 response to wheat gliadin, the etiologic agent of Celiac Disease [PDF]
, 2008 Celiac disease (CD) is an autoimmune disease prevalent in ~1% of the general population. CD is unique because both the major genetic (Human Leukocyte Antigen-DQ2/DQ8 alleles) and etiologic factors (dietary glutens) for susceptibility are known.
Alessio Fasano +2 more
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