Results 131 to 140 of about 64,624 (342)
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
Technological aspects of managing the structural and mechanical properties of wheat bread crumb
Пищевые системыThis work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh +4 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
Muna Ali Abdalla +2 more
wiley +1 more source
An overview of coeliac disease: Patterns, causes, symptoms and management [PDF]
, 2013 Coeliac disease in an autoimmune disorder of the small intestine, which results in an unpleasant reaction to ingested gluten. Symptoms range from mild to severe and can include abdominal pain and bloating, chronic or occasional diarrhoea, tiredness ...
Coutts, A. M.
core +1 more source
THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES. [PDF]
, 1900 H. A. Guess
openalex +1 more source
Influence of genotype and environment on field pea composition and milling traits
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The rise in popularity of field peas (Pisum sativum) can be linked to their advantageous health and nutritional properties. Field pea seeds, yellow or green, are often consumed as an ingredient after being dehulled, split, and ground into flour. This study investigated the effects of genotype, growing location, and their interaction
Gabriely M. Soncin Alfaro +2 more
wiley +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 +5 more
doaj +1 more source
Investigating Wheat Price with a Multi-Agent Model [PDF]
arXiv, 2018 In this paper, we build a computational model for the analysis of international wheat spot price formation, its dynamics and the dynamics of internationally exchanged quantities. The model has been calibrated using FAOSTAT data to evaluate its in-sample predictive power.
arxiv
Sulfur and baking-quality of breadmaking wheat [PDF]
, 2005 It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased.
Hagel, Ingo
core
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background This study investigates the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten‐free breadsticks. Medicinal mushrooms are known to increase the nutrient profile of substrates through solid‐state fermentation (SSF); nevertheless, using the entire SSF – as adopted in ...
Carola Cappa +8 more
wiley +1 more source