Results 111 to 120 of about 68,598 (332)

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

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

Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels [PDF]

, 2016
The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display radically different SAXS and SANS profiles when the solvent is (at least ...
Appavou, M-S, Banc, A, Charbonneau, C, Dahesh, M, Fu, Z, Morel, M-H, Ramos, L   +6 more
core   +4 more sources

Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance

Magnetic Resonance in Chemistry, EarlyView.
Real time FFC measurements confirms the competition of water between gluten and starch granule, gluten hindering the starch water uptake and limits starch swelling in dough. ABSTRACT Measurements of the water 1H nuclear magnetic resonance (NMR) relaxation rate R1$$ {R}_1 $$ in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different
Corinne Rondeau‐Mouro, Anne‐Laure Rollet   +1 more
wiley   +1 more source

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

Use of technology to educate patients with celiac disease

Nutrition in Clinical Practice, EarlyView.
Abstract Celiac disease is an autoimmune disorder with no treatment outside of strict dietary avoidance of gluten, which makes effective patient education essential for appropriate disease management. Use of technology to deliver patient information has advanced over the past decade to include virtual visits (telehealth), easy‐to‐use information ...
Alyson Basil, Brittany Littlejohn, Joanna Perl, Dawn W. Adams   +3 more
wiley   +1 more source

Effect of Wheat Gluten on the Peristaltic Reflex [PDF]

, 1960
Robert Schneider, H. Bishop, B. Shaw, A. C. Frazer   +3 more
openalex   +1 more source

Characterization of a hypoallergenic wheat line lacking ω-5 gliadin

Allergology International, 2016
Background: There is no curative treatment for wheat-dependent exercise-induced anaphylaxis (WDEIA). ω-5 Gliadin is one of the dominant allergens affecting WDEIA patients.
Kunie Kohno, Hitoshi Takahashi, Takashi R. Endo, Hiroaki Matsuo, Kuninori Shiwaku, Eishin Morita   +5 more
doaj   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, EarlyView.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

An Improved Chromatographic Separation of Wheat Gluten Proteins [PDF]

, 1965
CW Wrigley
openalex   +1 more source

The K-trial. A 33-years study of the connections between manuring, soils and crops [PDF]

, 2005
In 1958 started a comparative fertilization trial, called the K-trial, within the frames of Scandinavian Research Circle for Biodynamic Agriculture. The trial ended in 1990.
Granstedt, Artur, Kjellenberg, Lars
core