Results 181 to 190 of about 68,598 (332)

Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars

Journal of the Science of Food and Agriculture, Volume 105, Issue 12, Page 6839-6849, September 2025.
Abstract BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high‐ and low‐molecular‐weight glutenin subunits (HMW‐GS and LMW‐GS). Semolina yellowness is determined by loci that control carotenoid
Virginia Garcia‐Calabres, Francisco Andrade, Facundo Tabbita, Alejandro Castilla, Josefina C Sillero, Nayelli Hernández‐Espinosa, Maria Itria Ibba, Carlos Guzmán, Juan B Alvarez   +8 more
wiley   +1 more source

Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. [PDF]

Polymers (Basel), 2022
Rivera Leiva AF, Hernández-Fernández J, Ortega Toro R.   +2 more
europepmc   +1 more source

Effect of low protein diets on free amino acids in plasma of young men: Effect of wheat gluten diet.

, 1979
Yoshiaki Fujita, Takashi Yamamoto, Toru Rikimaru, Goro INOUE   +3 more
openalex   +2 more sources

Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours

Legume Science, Volume 7, Issue 3, September 2025.
ABSTRACT Perennial grains, such as perennial Baki bean (Onobrychis spp.), offer promising solutions for sustainable agriculture, addressing issues like soil degradation and water quality associated with annual cropping systems. As a perennial pulse derived from sainfoin, Baki can improve soil health and offer a novel source of protein for human ...
Evan B. Craine, Elizabeth Nalbandian, Jana Richter, Girish M. Ganjyal, Spencer Barriball, Tessa E. Peters, Brandon Schlautman   +6 more
wiley   +1 more source

Effect of Degumming Duration on the Behavior of Waste Filature Silk-Reinforced Wheat Gluten Composite for Sustainable Applications. [PDF]

ACS Omega, 2023
Bhowmik P, Kant R, Singh H.
europepmc   +1 more source

Effect of Preprocessing on Nutritional, Physico‐Chemical, Functional, Anti‐Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization

Legume Science, Volume 7, Issue 3, September 2025.
ABSTRACT Legumes are highly nutritious yet underutilized pulses, crucial as primary ingredients in the manufacture of various food products. This study aimed to assess the physical, functional, and chemical properties of black soybean, fava beans, and adzuki beans.
Deepak Joshi, Komal Chauhan, Dinesh Kumar, Neetu Kumra Taneja, Harinder Singh Oberoi, Nishant Kumar   +5 more
wiley   +1 more source

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism. [PDF]

Foods, 2022
Zou X, Wang X, Li L, Peng P, Ma Q, Hu X, Appels R.   +6 more
europepmc   +1 more source

Supplemental Effects of Euphausia superba Protein Concentrate to Wheat Gluten

, 1977
Keiko Matsumoto, Soichi CHOKKI, Daizen HAMAKURA, Akio Maekawa, Takao Suzuki   +4 more
openalex   +2 more sources

Solubilisation and Degradation of Wheat Gluten Proteins by Barley Malt Proteolytic Enzymes [PDF]

, 2002
Kristof Brijs, Filip Delvaux, Viky Gilis, Jan A. Delcour   +3 more
openalex   +1 more source

Advancing Global Pulse Protein Production: Harnessing Emerging Technologies for Sustainable Cultivation and Fractionation of High‐Protein Pulse Crops

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Advanced tools for enhancing pulse cultivation and protein processing. ABSTRACT Digital transformation is driving more precise, efficient, and sustainable practices in both farming and postharvest crop processing. As consumer preferences shift toward healthier alternative protein sources, pulses are gaining attention with their market currently valued ...
Rania Marie Buenavista, Snehasis Chakraborty, Kaliramesh Siliveru   +2 more
wiley   +1 more source