Results 11 to 20 of about 66,474 (288)
Foods, 2022 Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro +10 more
doaj +1 more source
Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product
Frontiers in Nutrition, 2021 Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet;
Mitchell G. Nye-Wood +9 more
doaj +1 more source
Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough
Shipin gongye ke-ji, 2022 The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough ...
Keying MA +4 more
doaj +1 more source
Shipin gongye ke-ji, 2022 The aim of this study was to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein and to investigate its saltiness and molecular weight.
Caihong DONG +5 more
doaj +1 more source
Engineering wheat for gluten safe
, 2021 Editor: Mauro Rossi. Plant biotechnology, and particularly gene editing, has emerged in recent years as an alternative to overcome the limits of traditional breeding, representing a powerful approach for the development of new cereal varieties. Celiac disease is an autoimmune disorder triggered by the ingestion of gluten from wheat, barley, and rye ...
Sánchez-León, Susana +1 more
openaire +3 more sources
Barley C-Hordein as the Calibrant for Wheat Gluten Quantification
Foods, 2020 The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked ...
Xin Huang +3 more
doaj +1 more source
The Quality of Wheat after Unsealing of Controlled Atmosphere by Nitrogen
Liang you shipin ke-ji, 2023 The processing quality of wheat before and after unsealing of controlled atmosphere storage under the conditions of temperature of (30±2) ℃ and relative humidity of 75% were studied.
WANG Li-na +7 more
doaj +1 more source
Gluten-Free Foods Cooked in Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross Contact
Frontiers in Nutrition, 2021 Introduction: Consumers with celiac disease are discouraged from eating fried foods cooked in shared fryers with wheat-containing foods at restaurants based on presumed gluten exposure. The purpose of the present study is to assess gluten levels of fries
Tricia Thompson +4 more
doaj +1 more source
Frontiers in Nutrition, 2020 Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances ...
Natasha Sharma +7 more
doaj +1 more source
Intestinal Barrier Function in Gluten-Related Disorders [PDF]
, 2019 Gluten-related disorders include distinct disease entities, namely celiac disease, wheat-associated allergy and non-celiac gluten/wheat sensitivity. Despite having in common the contact of the gastrointestinal mucosa with components of wheat and other ...
Branchi, Federica +6 more
core +2 more sources