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Journal of Marine Science and Engineering, 2023 Incorporating environmentally sustainable plant-based protein sources into aquafeeds is a priority for the aquaculture industry. Wheat gluten as a plant protein source has been successfully integrated into feeds for several fish species.
Mary E. M. Larkin, Allen R. Place
doaj +1 more source
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 +4 more sources
Food Science &Nutrition, Volume 11, Issue 1, Page 284-294, January 2023., 2023 Impact of inulin incorporation as a strategy of wheat bread fortification is investigated. Inulin reconstituted wheat flour is used to postpone its gluten dilution impact. Technological characteristics of wheat bread are determined by water absorption index of formulations.
Neda Mollakhalili‐meybodi +3 more
wiley +1 more source
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
doaj +1 more source
Spontaneous gelation of wheat gluten proteins in a food grade solvent [PDF]
Food Hydrocolloids 52 (2016) 1-10, 2015 Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a strongly elastic protein material insoluble in water, is hardly processable. We use a novel fractionation procedure allowing the isolation from gluten of a water/ethanol soluble ...
arxiv +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 307-319, January 2023., 2023 Electrospinning‐assisted fabrication of gliadin was performed. The effects of processing parameters on morphology and properties were studied. The Zataria multiflora Boiss essential oil (ZMEO) was electro‐encapsulated in the nanofibers. Kinetic modeling on the ZMEO release from gliadin nanofibers was applied.
Zohreh Bahrami +4 more
wiley +1 more source
Polymeric Assembly of Gluten Proteins in an Aqueous Ethanol Solvent [PDF]
J. Phys. Chem. B 2014, 118, 11065, 2014 The supramolecular organization of wheat gluten proteins is largely unknown due to the intrinsic complexity of this family of proteins and their insolubility in water. We fractionate gluten in a water/ethanol (50/50 v/v) and obtain a protein extract which is depleted in gliadin, the monomeric part of wheat gluten proteins, and enriched in glutenin, the
arxiv +1 more source
Generating Rich Product Descriptions for Conversational E-commerce Systems [PDF]
Companion Proceedings of the Web Conference 2021, 349-356, 2021 Through recent advancements in speech technologies and introduction of smart assistants, such as Amazon Alexa, Apple Siri and Google Home, increasing number of users are interacting with various applications through voice commands. E-commerce companies typically display short product titles on their webpages, either human-curated or algorithmically ...
arxiv +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 481-492, January 2023., 2023 Three different methods including autoclaving, autoclaving‐debranching, and purification were used to prepare Kudzu resistant starch from Kudzu powder. The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling and coagulability, as well as the in vitro digestive characteristics of the three kinds of ...
Yongmei Guan +6 more
wiley +1 more source
Misleading or Informing? Examining the Effects of Labeling Design on Consumers’ Perception of Gluten-Free Products and Wheat Safety [PDF]
, 2020 As food products marketed as “gluten-free” become increasingly popular, many consumers start to exclude sources of gluten (e.g., wheat, barley, and rye) from their diets for both medical and non-medical purposes.
Akers, Cindy +3 more
core +2 more sources