Results 41 to 50 of about 68,598 (332)

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

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, Zhenzhen Liu, Xu Li, Xiangnan Chu, Weibing Yang, Bingxin Wang, Yanzhou Xie, Xuejun Li   +7 more
doaj   +1 more source

Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.) [PDF]

, 2017
Publisher ...
Andryszkiewicz, Magdalena, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježic, Davor   +28 more
core   +2 more sources

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins. [PDF]

PLoS ONE, 2018
Celiac disease (CD) is an inflammatory disorder of the upper small intestine caused by the ingestion of storage proteins (prolamins and glutelins) from wheat, barley, rye, and, in rare cases, oats.
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf   +2 more
doaj   +1 more source

Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86

Proteome Science, 2020
Background Within the complex wheat flour proteome, the gluten proteins have attracted most of the attention because of their importance in determining the functional properties of wheat flour doughs and their roles in human health conditions such as ...
Susan B. Altenbach, Han-Chang Chang, Annamaria Simon-Buss   +2 more
doaj   +1 more source

Health related effects of wheat varieties [PDF]

, 2020
Summarises the different effects wheat digestion has on human ...
Borgen, Anders
core  

Wine Fining with Plant Proteins [PDF]

, 2019
: Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea, Marangon, Matteo, Vincenzi, Simone   +2 more
core   +1 more source

Review of the Challenges and Prospects in Agrivoltaics

Advanced Energy and Sustainability Research, EarlyView.
This articles reviews the recent prospects of agri‐photovoltaics (agri‐PV) across continents. The existing standards and pilot projects to standardize new codes and regulations are discussed. The state‐of‐the‐art agri‐PV scheme's benefits and lackings are presented. Community acceptance and policy barriers are also discussed where prospective solutions
Tanvir M. Mahim, M. Mosaddequr Rahman, A. S. Nazmul Huda   +2 more
wiley   +1 more source

Analysis on the Quality of Wheat in China in 2022

Liang you shipin ke-ji
Based on varieties, area and distribution of wheat in China, 1 377 newly harvested wheat samples from 12 provinces were collected in 2022. The physio-chemical quality as well as end-use quality evolutions were carried out, and the current quality status ...
WU Hai-bin, SUN Hui, HONG Yu, CHANG Liu, DUAN Xiao-liang, MA Hang, JING Xiao-xuan, ZHOU Gui-ying   +7 more
doaj   +1 more source

Detection of genes associated with qualitative characteristics of gluten

RUDN Journal of Agronomy and Animal Industries, 2019
The research was aimed at analyzing allelic variants of protein in wheat varieties used in Iraqi bakery and evaluating these varieties via genetic source using grain quality selection.
Nagham Majeed Al-Azawi, Ziyad Asmail Abed, Mohammed Al-Issawi   +2 more
doaj   +1 more source

Influence of supramolecular forces on the linear viscoelasticity of gluten [PDF]

, 2016
Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0–70 °C).
A Lodge, AE Forte, B Jiang, C Don, C Don, D Gabriele, DGT Strange, F Herbst, F MacRitchie, GM Bosmans, H Singh, HH Winter, HH Winter, IJ Joye, J Lefebvre, J Noailly, J-Y Sun, JD Ferry, K Khan, L Bromberg, L Leibler, M Dahesh, M Dahesh, M Galli, M Migliori, M Rubinstein, M Zuo, MAP Mohammed, ML Oyen, P Koehler, P-C Hansen, PS Belton, Q-M Wang, R Auvergne, RI Tanner, RI Tanner, RI Tanner, RJ Hamer, S Domenek, S Kalyanam, S Seiffert, S Seiffert, T Baumberger, T Vliet van, TSK Ng, V Kontogiorgos, V Kontogiorgos, V Kontogiorgos, V Kontogiorgos, W Li, X Wang, YH Lin, YLA Rezus   +52 more
core   +1 more source