Results 61 to 70 of about 2,137 (167)

Protein quality in wheat [PDF]

, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core   +1 more source

Functional Properties of Wheat Gluten [PDF]

, 1989
P(論文)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.
筒井, 知己, 10934, 10933, 10935, TSUTSUI, TOMOMI, ツツイ, トモミ   +5 more
core  

The role of nutrition in the treatment of irritable bowel syndrome

Family Medicine & Primary Care Review, 2021
Antoine Aoun, Jessica Maalouf, Sara Khalil, Veronique Khoury   +3 more
doaj   +1 more source

Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats

, 2004
Glutens from poor breadmaking quality wheat, cv. Riband, had a higher SDS extractability than glutens from good quality cv. Hereward. Heating of gluten, especially above 70 degreesC, caused a reduction in the amount of SDS-extractable gluten proteins ...
SCHOFIELD, J. DAVID, HAYTA, Mehmet
core   +1 more source

Relationships between gluten rheological properties and hearth loaf characteristics

, 2003
The rheological properties of fresh gluten in small amplitude oscillation in shear (SAOS) and creep recovery after short application of stress was related to the hearth breadbaking performance of wheat flours using the multivariate statistics partial ...
Faergestad, E.M., Schofield, J.D., Tronsmo, K.M., Magnus, E.M.   +3 more
core   +4 more sources

Rapid regression of psoriasis in a coeliac patient after gluten-free diet. A case report and review of the literature

, 2003
Several skin disorders are present in patients affected by coeliac disease (CD) - among them, psoriasis has been described. However, at present the relationship between CD and psoriasis remains controversial since there are few and contrasting data on ...
De Simone, Clara, Parente, Alessandra, Leggio, Lorenzo, Gasbarrini, Giovanni Battista, Rotoli, Maurizio, Addolorato, Giovanni, Capristo, Esmeralda   +6 more
core   +1 more source

Gluten or no gluten for rheumatic diseases?

Joint Bone Spine, 2022
Elena Philippou, Elena Nikiphorou
openaire   +3 more sources

Gluten intolerance and age of gluten introduction

, 2015
Greiner T and Kylberg E. Unpublished letter submitted to Lancet in 1994. 
openaire   +1 more source

RUMINAL DEGRADATION OF THE DRY MATTER, PROTEIN AND THE AMINOACIDS OF THE CORN AND CORN GLUTENS MEAL DEGRADAÇÃO RUMINAL DA MATÉRIA SECA, DA PROTEÍNA E DOS AMINOÁCIDOS DO MILHO E DE GERMENS DE MILHO

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, Sérgio do Nascimento Kronka, Beneval Rosa, Jane Maria Bertocco Ezequiel, Reginaldo Nassar Ferreira, Rosimeiry Laís Galati   +5 more
doaj  

Creation of the first gluten allergenicity map using diploid, tetraploid, and hexaploid wheats in a mouse model 2300763

Introduction Gluten allergy is a growing global disease affecting individuals with high risk of potentially deadly anaphylactic reactions. The relative intrinsic allergenicity of glutens from the three commercially grown wheat species
Maya Srkalovic, Venugopal Gangur, Haoran Gao, Perry Ng, Jorgensen Rick, Chris Antwerp   +5 more
core   +1 more source