Results 21 to 30 of about 64,624 (342)
Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels [PDF]
J. Phys.: Condens. Matter 33 (2021) 144001, 2021 We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, $50/50$ v/v, a good solvent for gluten proteins. Gluten comprises two main families of proteins, monomeric gliadins and polymer glutenins. In the semi-dilute regime, scattering experiments highlight two classes of behavior, akin to standard polymer solution ...
arxiv +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
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
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
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
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
Alʹmanah Kliničeskoj Mediciny, 2023 Food safety all over the world is largely dependent on production of grains that are cultivated in 60% of agricultural lands. Wheat is the main food for millions of people and one of the three most commonly cultivated grain cultures worldwide, along with
Igor G. Bakulin +5 more
doaj +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 17-38, January 2023., 2023 Inulin‐type fructans and short‐chain fructooligosaccharides are becoming and increasingly common ingredient used in the food industry as fat and sugar replacers and texture modifiers. Yet careful consideration must be given to the type and quantity of fructans used in replacement of fat and sugar in order product integrity while maintaining product ...
Peter Philip James Jackson +2 more
wiley +1 more source
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
doaj +1 more source