Results 41 to 50 of about 66,474 (288)
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 +2 more
doaj +1 more source
Autonomous Navigation of Bio‐Intelligent Cyborg Insect Based on Insect Visual Perception
Advanced Intelligent Systems, EarlyView.The bio‐intelligent cyborg insect (BCI) introduces a noninvasive ultraviolet‐based control method, leveraging natural sensory behaviors for adaptive navigation. By integrating biological and artificial intelligence, BCI minimizes habituation and enhances locomotion in complex environments.
Chowdhury Mohammad Masum Refat +4 more
wiley +1 more source
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 +2 more
doaj +1 more source
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
Battery Energy, EarlyView.Advancing Anode Materials for Next‐Generation Energy Storage Applications. ABSTRACT Silicon (Si)‐based materials have emerged as promising alternatives to graphite anodes in lithium‐ion (Li‐ion) batteries due to their exceptionally high theoretical capacity.
Norshahirah Mohamad Saidi +5 more
wiley +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 +2 more
doaj +1 more source
Quality assessment of organic wheat [PDF]
, 2002 Bread making quality of wheat is mainly related to protein and gluten content of grain and ...
Pedersen, Aenior sceintist Lene
core
Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour‐based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain ...
Maneka Malalgoda +5 more
wiley +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
Droplet, EarlyView.The time‐lapse evaporation of 1.0 µL droplets of strong‐flavor Baijiu (upper panel) and sauce‐flavor Baijiu (lower panel) is observed using a dark‐field phase annulus upright microscope. During evaporation, a noticeable phenomenon of particle assembly occurs, and as these particles move and deposit, they finally exhibit distinct Baijiu‐specific coffee ...
Zhi Zhang +14 more
wiley +1 more source