Results 301 to 310 of about 64,624 (342)
IMAGE ANALYSIS OF BREAD CRUMB STRUCTURE IN RELATION TO GLUTEN STRENGTH OF WHEAT
, 2006 Damir Magdić +4 more
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THE GENOTYPE EFFECT ON THE RATIO OF WET GLUTEN CONTENT TO TOTAL WHEAT GRAIN PROTEIN
, 2006 Gordana Šimić +5 more
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Nonceliac Gluten and Wheat Sensitivity
Clinical Gastroenterology and Hepatology, 2020Non-celiac gluten and/or wheat sensitivity (NCGS) is thought to be an immune-mediated reaction to gluten or other components of wheat (eg, fructans or amylase trypsin inhibitors) with intestinal and extraintestinal symptoms which improve once gluten and/or wheat is eliminated from the diet and after a diagnosis of celiac disease and wheat allergy have ...
Joseph A. Murray +2 more
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2021
Wheat has the highest gluten content of all gluten-containing grains. Gluten is a mixture of many different proteins. Peptides from α-gliadin play an important role as a trigger for celiac disease. In addition to gluten, ATI, and FODMAP should also be considered as possible causes for food intolerance in connection with the consumption of wheat.
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Wheat has the highest gluten content of all gluten-containing grains. Gluten is a mixture of many different proteins. Peptides from α-gliadin play an important role as a trigger for celiac disease. In addition to gluten, ATI, and FODMAP should also be considered as possible causes for food intolerance in connection with the consumption of wheat.
openaire +2 more sources
Thermoformed Wheat Gluten Biopolymers
Journal of Agricultural and Food Chemistry, 2005The quantity of available wheat gluten exceeds the current food use markets. Thermoforming is an alternative technical means for transforming wheat gluten. Thermoforming was applied here to wheat gluten under chemically reductive conditions to form pliable, translucent sheets.
Ferenc M. Pallos +3 more
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Electrophoresis and fractionation of wheat gluten
Archives of Biochemistry and Biophysics, 1959Abstract Electrophoretic patterns of wheat gluten previously reported in the literature are asymmetric with respect to the ascending and descending boundaries. Primary objective of the present work was to find electrophoresis conditions that would give symmetrical diagrams.
F.R. Senti, Neil W. Taylor, R.W. Jones
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Lectins in wheat gluten proteins
Journal of Agricultural and Food Chemistry, 1983The presence of heat-stable lectins in wheat gluten proteins was established by a modified hemagglutination assay using sheep erythrocytes. This was made possible by using 50% dimethyl sulfoxide in phosphate buffer (pH 6.81) to disperse the gluten proteins (which are otherwise insoluble in near neutral buffer without Me2SO) without interfering with ...
David S. Newburg +2 more
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Scientific American, 2018
The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
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The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
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Genetics of Wheat Gluten Proteins
2003Publisher Summary This chapter focuses on genetic studies related to wheat gluten protein. The importance of wheat in food processing and human nutrition has resulted in a massive volume of research on the crop and grain. The ability to process wheat into such a wide range of products is determined largely by one group of grain components, the gluten
Peter R. Shewry +2 more
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Quality of shear fractionated wheat gluten – Comparison to commercial vital wheat gluten
Journal of Cereal Science, 2011Abstract The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008) , are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively strong wheat flour, Soissons, was enriched with gluten protein.
van der Zalm, E.E.J. +2 more
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