Results 141 to 150 of about 64,624 (342)

Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]

, 2019
Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core   +1 more source

An Improved Chromatographic Separation of Wheat Gluten Proteins [PDF]

, 1965
CW Wrigley
openalex   +1 more source

Do sugar substitutes affect quality characteristics and HMF levels of cakes?

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sugar substitutes have become a topic of interest with the revelation of the strong link between excessive sugar consumption and many chronic diseases. One of the components known to be harmful to human health as a result of mutagenic, carcinogenic and cytotoxic effects in bakery products is 5‐hydroxymethyl furfural (HMF). Therefore,
Rana Nagihan Akder, Özlem Çağındı, Funda Pınar Çakıroğlu   +2 more
wiley   +1 more source

Sustainable Shell Formulations as Alternative to the Conventional Soft Gelatin Capsules in Pharmaceutical and Nutraceutical Applications. A Review.

Macromolecular Materials and Engineering, EarlyView.
In soft capsules (SCs), four crucial factors can modify the properties of the shell: the shell formulation, its interaction with the fill material, the SC production and its storage conditions. Gelatin is the most used gelling agent for SCs nowadays, but they have some drawbacks which can be solved including other alternative polymers in the shell ...
Francisco Javier Palomero‐Hernández, María Ángela Caballo‐González, Francisco Javier de la Mata, Sandra García‐Gallego   +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

Taec: a Manually annotated text dataset for trait and phenotype extraction and entity linking in wheat breeding literature [PDF]

arXiv
Wheat varieties show a large diversity of traits and phenotypes. Linking them to genetic variability is essential for shorter and more efficient wheat breeding programs. Newly desirable wheat variety traits include disease resistance to reduce pesticide use, adaptation to climate change, resistance to heat and drought stresses, or low gluten content of
arxiv  

Bio‐Based Nanofiber Membranes for Effective Air Filtration: Fabrication and Evaluation of Flame‐Retardant Behavior, Mechanical Properties, and Filtration Performance

Macromolecular Materials and Engineering, EarlyView.
The membranes are fabricated from a biodegradable polymer and a bio‐based and inorganic flame‐retardant material in optimized electrospinning conditions to control flammability. Hydrogen bonds between the applied materials improved the mechanical properties and potential exposure to fire. These membranes offer higher filtration quality compared to that
Sepideh Keyvani, Farideh Golbabaei, Rasoul Esmaeely Neisiany, Oisik Das, Abbas Rahimi Foroushani, Saba Kalantary   +5 more
wiley   +1 more source

A RADIOCHEMICAL METHOD FOR THE ESTIMATION OF THE SULPHYDRYL-TO-DISULPHIDE RATIO IN WHEAT GLUTEN [PDF]

, 1962
C. C. Lee, Eric R. Samuels
openalex   +1 more source

Comparison of Low‐Gluten Diets Rich in Oats or Rice—A 6‐Week Randomized Clinical Trial With Metabolically Challenged Volunteers

Molecular Nutrition &Food Research, EarlyView.
The aim of this study is to compare oats and rice as the main cereal source of a low‐gluten diet followed by metabolically challenged volunteers. The participants consumed four portions of either oat or rice products daily for 6 weeks and avoided glutinous cereals.
Enni Mannila, Petrus Nuotio, Anni Kuosmanen, Suchetana De Storvik, Anna Kårlund, Aija Jukkara, Milla‐Maria Tauriainen, Johanna Närväinen, Marjukka Kolehmainen, Kaisa M. Linderborg   +9 more
wiley   +1 more source

Quality parametres of emmer wheat landraces [PDF]

, 2008
Emmer wheat, Triticum dicoccum SCHUEBL, is an old variety of cereals which has been traditionally grown in aride areas. Nowdays, it is mainly grown in Italy, Spain, Turkey, Austria and in the Czech republic.
Konvalina, Petr, Moudry, Jan, Moudry, Jan (Jr.)   +2 more
core   +2 more sources