Results 11 to 20 of about 64,624 (342)
Aquaculture, Fish and Fisheries, Volume 2, Issue 6, Page 540-551, December 2022., 2022 Abstract Feed effectors have been suggested to improve the efficiency of plant‐based shrimp diets by increasing attractability and palatability. This research trial aimed to expand upon previous Pacific white shrimp (Litopenaeus vannamei) research involving plant‐based diets, feed effectors and passive acoustic monitoring (PAM) in a laboratory setting ...
Samuel Walsh +4 more
wiley +1 more source
Gluten Free Wheat: Are We There? [PDF]
Nutrients, 2019 Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies.
María Dolores García-Molina +3 more
openaire +3 more sources
Molecules, 2022 The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied.
Marta Tomczyńska-Mleko +7 more
doaj +1 more source
Automatic hierarchical model builder
Journal of Chemometrics, Volume 36, Issue 12, December 2022., 2022 Abstract When building classification models of complex systems with many classes, the traditional chemometric approaches such as discriminant analysis or soft independent modeling of class analogy often fail. Some people resort to advanced deep neural network, but this is only an option if there is access to very many samples.
Lorenzo Marchi +7 more
wiley +1 more source
Polymer conformation: genetic and environmental factors associated with this characteristic of glutenin in wheat grain [PDF]
Journal of Experimental Botany, 2023, 74 (8), pp.2653-2666, 2023 Using asymmetric flow field flow fractionation, the polymer mass (Mw), gyration radius (Rw) and the polydispersity index (PI) of glutenin polymers (GPs) have been previously studied. Here, using the same multi-location trials (4 years, 11 locations and 192 cultivars), the factors associated with the conformation (Conf) of the polymers were reported ...
arxiv +1 more source
Improving textural properties of gluten‐free veggie sausage with egg white proteins
Food Bioengineering, Volume 1, Issue 3-4, Page 319-330, December 2022., 2022 This study reported two commercial egg white proteins (P110 and M200) to substitute gluten or xanthan gum in veggie sausages. Study shown M200 could substitute both the gluten and xanthan gum for improving the texture of veggie sausages. Abstract Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label ...
Hefei Zhao +8 more
wiley +1 more source
Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat [PDF]
, 2013 The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature ...
Vida, Gyula +7 more
core +3 more sources
Study of the relationship between the quality indicators of flour and its technological properties [PDF]
BIO Web of Conferences, 2022 This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina +5 more
doaj +1 more source
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
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