Results 251 to 260 of about 64,624 (342)

Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten.

, 2000
Sadako Takasaki, Shunrô Kawakishi
openalex   +2 more sources

Phytochemical and Structural Portrayal of Barley and Pearl Millet Through FTIR and SEM

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
In the present study, pearl millet variety Shahansha and barley variety Talbina‐21 were tested for nutritional profiling, and results exhibited that pearl millet was rich in moisture, fat, carbohydrate, and ash content, whereas barley had a copious amount of protein and fiber content.
Iqra Khalil, Shahid Bashir, Kanza Saeed, Tawfiq Alsulami, Hamad Rafique, Emery Kasongo Lenge Mukonzo   +5 more
wiley   +1 more source

Effects of multi-functional additives during foam extrusion of wheat gluten materials. [PDF]

Commun Chem
Bettelli MA, Hu Q, Capezza AJ, Johansson E, Olsson RT, Hedenqvist MS.   +5 more
europepmc   +1 more source

High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. [PDF]

Molecules, 2022
Gasparre N, van den Berg M, Oosterlinck F, Sein A.   +3 more
europepmc   +1 more source

Optimization of Millet Malting Parameters Using Artificial Neural Network and Response Surface Methodology

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
With increasing steeping and germination time, the malting efficiency, thousand‐grain weight, and true density of millet malt decrease, while the cold water extract efficiency increases. The results showed that to achieve the highest quality malt, steeping and germination times should be 42.54 h and 5 days, respectively.
Fatemeh Erfaniannejad Hosseini Nabadou, Masoumeh Moghimi, Aminallah Tahmasebi, Hamid Bakhshabadi   +3 more
wiley   +1 more source

Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation. [PDF]

Curr Res Food Sci, 2023
Chen S, Zhang F, Ananta E, Muller JA, Liang Y, Lee YK, Liu S, Liu S.   +7 more
europepmc   +1 more source

Preparation, properties and applications of wheat gluten edible films

, 2000
Patrícia S. Tanada-Palmu, Helen Hughes, Lea Hyvönen   +2 more
openalex   +2 more sources

Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment [PDF]

, 2006
Bert Lagrain, Kristof Brijs, Jan A. Delcour   +2 more
openalex   +1 more source

Gut Microbiota and Immunoglobulin A Nephropathy: Exploration of Dietary Intervention and Treatment Strategies

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
This review summarizes the interplay between gut microbiota and IgAN, as well as their underlying mechanisms. We also describe the effect to dietary intake on IgAN and to the composition of gut microbiota. ABSTRACT Immunoglobulin A nephropathy (IgAN) is a primary glomerular disease characterized by the deposition of IgA.
Zhaoyang Dong, Ran Zhang, Liang Shen, Hong‐Fang Ji, Haidong He, Xiaoguo Ji, Liming Zhao   +6 more
wiley   +1 more source

Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties. [PDF]

Foods
Guo Z, Huang J, Mei X, Sui Y, Li S, Zhu Z.   +5 more
europepmc   +1 more source