Results 111 to 120 of about 66,474 (288)

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

Frontiers in Plant Science, 2019
The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy.
Barbara Lexhaller, Michelle L. Colgrave, Michelle L. Colgrave, Katharina A. Scherf, Katharina A. Scherf   +4 more
doaj   +1 more source

The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]

, 2017
The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia), Korenets, Y. (Yuriі), Nazarenko, I. (Iryna), Nykyforov, R. (Radion), Simakova, O. (Olga)   +4 more
core   +2 more sources

Addressing Food Affordability in Italy: An Analysis of Food Inflation Dynamics Using Open Data

International Social Science Journal, EarlyView.
ABSTRACT The COVID‐19 pandemic and the Russia‐Ukraine conflict have worsened global food insecurity and deepened inequalities. Disruptions in food supply chains have led to rising prices and food insecurity worldwide. In Italy and other European countries, high inflation rates have underscored the need for real‐time data to inform economic research and
Ilaria Benedetti
wiley   +1 more source

Preparation, properties and applications of wheat gluten edible films

Agricultural and Food Science, 2008
Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured.
P. TANADA-PALMU, H. HELÉN, L. HYVÖNEN
doaj  

THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES. [PDF]

, 1900
H. A. Guess
openalex   +1 more source

The Pathology and Blood Biochemistry of Juvenile Lates calcarifer on Diets Contaminated With Mycotoxins, Histamines and Rancid Fats—A Case Study

Journal of Fish Diseases, EarlyView.
ABSTRACT Mycotoxins, originating from contaminated raw materials or suboptimal feed storage, are a growing concern in tropical aquaculture. Common fungi such as Aspergillus spp. and Fusarium spp. produce mycotoxins including aflatoxin, fumonisin, deoxynivalenol and zearalenone. High doses or prolonged exposure (weeks) to low doses of these mycotoxins (<
Aidan Kwok, Jose A. Domingos, Joseph Oh, Piero Chan, Joyce J. L. Ong, Leo Nankervis, Jeffrey Ling, Robert Nichol, Susan Gibson‐Kueh   +8 more
wiley   +1 more source

TaSED interacts with TaSPA synergistically regulating SDS‐sedimentation volume in bread wheat

Journal of Integrative Plant Biology, EarlyView.
Wheat TaSED is a positive regulator of SDS‐sedimentation volume, an indicator of gluten strength and thus baking properties. TaSED interacts with the transcription factor TaSPA regulating wheat storage protein gene expression, altering protein composition and affecting SDS‐sedimentation volume, providing a valuable genetic resource for improving wheat ...
Shanshan Zhai, Runqi Zhang, Xinhao Meng, Guoyu Liu, Jiazheng Yu, Huanwen Xu, Hongyao Lou, Shidian Wen, Mingshan You, Chaojie Xie, Jie Liu, Zhongfu Ni, Qixin Sun, Baoyun Li   +13 more
wiley   +1 more source

A Comparative Analysis of Creatine, Creatinine, Amino Acid Concentrations and Indispensable Amino Acid Scores of Grain‐Free and Grain‐Inclusive Commercial Extruded Adult Cat Foods

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Despite its role in energy and amino acid (AA) metabolism, no work has investigated creatine (Cr) content in commercial cat food. This study evaluated the Cr, creatinine (CrN), crude protein (CP) and AA concentrations of 30 commercial extruded cat diets.
Taylor Richards, Ulrike Braun, Anna K. Shoveller, Julia G. Pezzali   +3 more
wiley   +1 more source

Specificity of combinations of qualitative and quantitative characteristics of glucovine in genotypes of allocytoplasmatic spruce wheat with allel of wild type Wx-B1a

RUDN Journal of Agronomy and Animal Industries, 2018
As a result of screening of the allelic composition of genes associated with baking properties, a significant genotypic variety of forms of allocytoplasmic spring wheat (ATSGG) from the ATI PFUR collection was established.
O G Semenov, M G Divashur, Gerhard Shangeshapwako Haitembu, V G Plushikov, T I Hupacaria, V V Vvedenskiy, A A Pochtovyy   +6 more
doaj   +1 more source

An Improved Chromatographic Separation of Wheat Gluten Proteins [PDF]

, 1965
CW Wrigley
openalex   +1 more source