Results 21 to 30 of about 23,976 (282)
What Is Gluten—Why Is It Special?
Frontiers in Nutrition, 2019 Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles.
Peter Shewry
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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
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Role of tryptophan content in determining gluten quality and wheat grain characteristics
Heliyon, 2022 Gluten protein makes 75–80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones.
Rupinder Kaur +2 more
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Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 [1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten.
Seyed Amir Tavakoli Lahijani +3 more
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Wheat-based gluten and its association with pathogenesis of celiac disease: a review
International Journal of Food Properties, 2023 In this review, different extraction techniques of bioactive protein gluten from wheat and their association in the pathogenesis of celiac disease have been updated. Wheat gluten is an important constituent of whole-grain wheat. It comprises two subunits
Iqra +10 more
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Adverse Effects of Wheat Gluten [PDF]
Annals of Nutrition and Metabolism, 2015 Man began to consume cereals approximately 10,000 years ago when hunter-gatherers settled in the fertile golden crescent in the Middle East. Gluten has been an integral part of the Western type of diet ever since, and wheat consumption is also common in the Middle East, parts of India and China as well as Australia and Africa.
openaire +3 more sources
Biochemistry and Biophysics Reports, 2019 We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ω5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely.
Yukinori Yamada +5 more
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Zernovì Produkti ì Kombìkorma, 2019 Favorable weather and climate conditions for growing grain are also favorable for the livelihoods and reproduction of pests of grain stocks, and especially for wheat bug (Eurygaster integriceps Put.).
G. Stankevych, A. Borta
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Frontiers in Environmental Science, 2022 Elucidating the determining factors for wheat quality is an essential but complex task, influenced by wheat cultivars, environmental conditions, and management decisions.
Xueyan Zhang +3 more
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Frontiers in Nutrition, 2023 High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch.
Liqun Li +7 more
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