Results 71 to 80 of about 22,562 (317)

小麦グルテンの油脂結合特性に関する研究 [PDF]

, 1991
Glutens were obtained from nine varieties of wheat. These glutens differed in fat-binding properties. Glutens of american duram and canadian western No 1 indicated higher fat-binding capacities in case of butter.
TOMOMI TSUTSUI, ツツイ トモミ, 筒井 知己   +2 more
core   +1 more source

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, Karaca, Kazım, Keçeli, Alaettin, Külen, Seda, Pehlivan, Aliye, Salantur, Ayten, Şanal, Turgay   +6 more
core   +1 more source

Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties

Food Bioengineering, EarlyView.
Noodle quality differences among seven wheat varieties were evaluated through integrated sensory and textural analyses, revealing a significant correlation with gluten structure properties. ABSTRACT A comprehensive understanding of how gluten properties affect noodle texture remains limited.
Rui Chen, Yiqing Zhu, Luman Sang, Liangxing Zhao, Sameh Sharafeldin, Li Zhi, Chongyi Wu, Qingyu Zhao, Qun Shen   +8 more
wiley   +1 more source

Role of Hydrophilic Colloids in 3D Printing of High‐Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement

Food Frontiers, EarlyView.
Glutinous rice paste, with its superior viscosity and mechanical properties, serves as an ideal material for food 3D printing, yet its application is limited by its tendency to undergo retrogradation. This study demonstrates that hydrocolloids (particularly sodium alginate) effectively retard the retrogradation of glutinous rice gel, enhancing the ...
Di Chen, Qu Yan, Xinyang Sun, Jian Ding, Xiaoyi Jiang, Qinlu Lin, Ying Liang, Ziqian Li, Yong Fang   +8 more
wiley   +1 more source

Prevalence of low bone mineral density in children and adolescents with celiac disease under treatment

São Paulo Medical Journal
CONTEXT AND OBJECTIVE: Low bone mineral density may be a finding among children and adolescents with celiac disease, including those undergoing treatment with a gluten-free diet, but the data are contradictory.
Maria Eugênia Farias Almeida Motta, Maria Eduarda Nóbrega de Faria, Gisélia Alves Pontes da Silva   +2 more
doaj   +1 more source

A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation

Food Frontiers, EarlyView.
The negative effects of widely used polyethylene‐plastic packaging on environment and consumers' health along with the advantages of biopolymers lead to attention on active and degradable packaging as safe alternatives. Xie et al. thoroughly review starch, focusing on its chemical modification and application in constructing active and degradable ...
Qinfei Xie, Bei Fan, Ran Tao, Fengzhong Wang, Yufeng Sun   +4 more
wiley   +1 more source

Coeliac disease : the wandering iceberg [PDF]

, 2009
Coeliac disease (CD), also known as coeliac sprue, non-tropical sprue, and gluten-sensitive enteropathy, is an inflammatory disease of the upper small intestine that results from gluten ingestion in genetically susceptible individuals.peer ...
Scerri, Christian A.
core  

Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract

Food Frontiers, EarlyView.
Olive pomace (OP) polyphenols have been exploited to produce fresh pasta. The effect of OP extract addition, both as a free lyophilised extract (F‐OPE) and as a microencapsulated extract (M‐OPE) on the physicochemical, nutritional, and sensory properties of fresh pasta was studied.
Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo   +6 more
wiley   +1 more source

Estimating Food Additive Intake: A Systematic Review of Intake and Nonlaboratory Methodologies

Food Frontiers, EarlyView.
ABSTRACT Despite increasing interest in the physiological and health effects of select additives (e.g., artificial food colors, emulsifiers, flavor enhancers, and preservatives), it is unclear whether there is a preferred nonlaboratory methodology for measuring additive intake in humans (milligrams of additive per kilogram of bodyweight [mg/kg bw ...
Samantha A. Hall, Gina L. Trakman
wiley   +1 more source

Characteristics of proteins that affect the vital wheat gluten quality to be used in bread-making [PDF]

, 2018
Orientador: Caroline Joy SteelTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O glúten vital (GV), extraído da farinha de trigo, é um ingrediente importante para a indústria de panificação, sendo ...
Ortolan, Fernanda, 1981-
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