Results 241 to 250 of about 23,976 (282)
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Pyrolytic acrylamide formation from purified wheat gluten and gluten‐supplemented wheat bread rolls
Molecular Nutrition & Food Research, 2006AbstractRecent studies have revealed different acrylamide formation mechanisms, e. g. from carnosine (N‐β‐alanyl‐L‐histidine) and aminopropionamide as additional precursors. The occurrence of acrylamide in food matrices devoid of common precursors such as meat supports an additional formation pathway.
Achim, Claus +3 more
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Wheat gluten challenge in schizophrenic patients
American Journal of Psychiatry, 1981Eight chronic schizophrenic patients were maintained on a diet free of gluten, cereal grains, and milk (CM-F diet) and challenged in a double-blind manner with dietary wheat gluten and placebo. While on the CM-F diet, each patient received a daily challenge of 30 g of gluten for 5 weeks and a placebo challenge for 8 weeks.
S G, Potkin +11 more
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Wheat gluten applications in food products
Journal of the American Oil Chemists' Society, 1979AbstractVital wheat gluten has traditionally been noted for its functional benefits in various bakery applications. In recent years extensive research and development work has taken place to more clearly identify wheat gluten's unique characteristics and functional properties. As a result, many new and novel applications have been developed.
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The solubility of wheat gluten
Biochimica et Biophysica Acta, 1953R H, DE DEKEN, A, MORTIER, J M, WIAME
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Supplementation of Wheat Gluten Protein
The Journal of Nutrition, 1964W L, Banks +2 more
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Wheat Gluten-Schizophrenia Findings
Science, 1976Deborah L. Levy, Herman J. Weinreb
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Advanced properties of gluten-free cookies, cakes, and crackers: A review
Trends in Food Science and Technology, 2020Weiqun Wang, Yonghui Li
exaly