Results 51 to 60 of about 23,761 (308)
Agribusiness, EarlyView.ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core +1 more source
Effects of Allelic Variation in Glutenin Subunits and Gliadins on Baking-Quality in Near-isogenic Lines of Common Wheat cv. Longmai 19 [PDF]
, 2015 Two lines, L-19-613 and L-19-626, were produced from the common wheat cultivar Longmai 19 (L-19) by six consecutive backcrosses using biochemical marker-assisted selection. L-19 (Glu-D1a, Glu-A3c/Gli-A1?; Gli-A1? is a gene coding for unnamed gliadin) and
Guo, C.H. +10 more
core +1 more source
U.S. Consumers Sometimes Prefer Seemingly Redundant Labels
Agribusiness, EarlyView.ABSTRACT More food products are carrying seemingly redundant labels, which are marketing claims or certifications that reiterate product attributes already conveyed. In this paper, we aim to answer two questions on redundant labels. First, do consumers view redundant labels as deceptive or informative? Second, how do redundant labels affect product and
Jackson Lusk +2 more
wiley +1 more source
Immunity, Inflammation and DiseaseBackground In mammals, amino acid metabolism has evolved to control immune responses. Tryptophan (Trp) is the rarest essential amino acid found in food and its metabolism has evolved to be a primary regulatory node in the control of immune responses ...
Fatemeh Asgari +5 more
doaj +1 more source
Non-animal proteins as clarifying agents for red wines
OENO One, 2010 Aims: Dueto food security problems related to animal proteins and the growing demand of non-animal-based fining agents, interest in the use of gelatine alternatives for wine fining has increased in recent years.
María José Noriega-Domínguez +3 more
doaj +1 more source
Development of gluten extensibility measurement using tensile test [PDF]
, 2008 Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten.
Abang Zaidel, Dayang Norulfairuz +3 more
core
Weaned piglets fed diets with milk protein and supplemental zinc [PDF]
, 2010 Avaliaram-se os efeitos da utilização de proteína láctea ou zinco suplementar na dieta sobre o desempenho, os pesos relativos do intestino delgado e fígado, a morfologia intestinal e as concentrações séricas de IGF-I (fator de crescimento semelhante à ...
BERENCHTEIN, Bernardo +5 more
core +3 more sources
Persisting Transglutaminase 6 Antibodies in Neurological Gluten‐Related Disorders
Annals of Neurology, EarlyView.Objective Gluten‐related autoimmunity can cause neurological disease, although the best way to diagnose and monitor such patients is unclear. Serological testing for antibodies against transglutaminase 6 (TG6) has been proposed; however, this is not widely available in clinical practice.
Iain D. Croall +6 more
wiley +1 more source
, 1900 Citation: Agnew, Elizabeth Jane. A grain of wheat. Senior thesis, Kansas State Agricultural College, 1900.Morse Department of Special CollectionsIntroduction: There is, perhaps, no cereal so universally used as wheat; and not only is it now known almost ...
Agnew, Elizabeth Jane
core