Results 51 to 60 of about 68,598 (332)

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Down-Regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. [PDF]

, 2011
Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction.
Barro, Francisco, Gil Humanes, Javier, Piston, Fernando, Rodriguez de Quijano Urquiaga, Marta   +3 more
core   +4 more sources

Molecular Aggregates of Wheat Starch–Protein Systems: Structural Disruption and Engineered Digestibility via Non‐Covalent Synergy

Aggregate, EarlyView.
This study combines molecular dynamics simulations and multi‐scale experiments to decode how wheat proteins (globulin, gliadin, and glutelin) form non‐covalent networks with starch, reducing structural order, and slowing enzymatic hydrolysis. These findings provide a blueprint for tailoring starch‐based foods with controlled glycemic response ...
Cuihong Dai, Dongling Qiao, Bowen Li, Fengwei Xie, Binjia Zhang   +4 more
wiley   +1 more source

Linear and nonlinear relationship of wheat storage characteristics [PDF]

, 2015
EN: The article deals with the linear and nonlinear dependencies that predict performance of wheat storage at certain temperatures and storage period. Such parameters of wheat quality as gluten and gluten deformation index after cooling in the granary ...
Kiurchev, S., Verholantseva, V.
core  

Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]

, 2019
Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core   +1 more source

Functional Starch‐Based Conductive Hydrogel for Flexible Electronics: Design, Construction, and Applications

Aggregate, EarlyView.
The natural biomass‐based hydrogel is critical to sustainable development of bioelectronic device. Our review introduces design, construction, and applications involved in fabricating starch‐based conductive materials. We also elucidate their synthesis mechanisms, and elaborate on the methods for imparting conductivity to starch and their application ...
Xugang Dang, Songyu Han, Jiajia Tang, Xuechuan Wang   +3 more
wiley   +1 more source

Wheat gluten protein and its impacts on wheat processing quality [PDF]

Frontiers of Agricultural Science and Engineering, 2019
Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins, which are the major determinants of wheat flour the suitability of wheat flour for various end ...
Wujun MA, Zitong YU, Maoyun SHE, Yun ZHAO, Shahidul ISLAM
doaj   +1 more source

Establishment and Application of Multiplex PCR Systems Based on Molecular Markers for HMW-GSs in Wheat

Agriculture, 2022
High-molecular-weight glutenin subunits (HMW-GSs) encoded by alleles at the Glu-A1, Glu-B1, and Glu-D1 loci confer unique end-use quality properties of common wheat (Triticum aestivum L.). Wheat accessions with the high-quality HMW-GSs combination of Ax2*
Chuxuan Yao, Cuimian Zhang, Caili Bi, Shuo Zhou, Fushuang Dong, Yongwei Liu, Fan Yang, Bo Jiao, He Zhao, Mengyu Lyu, Haibo Wang, Jianfang Chai   +11 more
doaj   +1 more source

Chemical Characteristics and Pasting Properties of Commercial Slovak Common and Spelt Wheat Flours [PDF]

, 2009
The objective of this paper was to show differences among qualitative parameters of commercially produced Slovak fine and wholemeal wheat fl ours prepared from Triticum aestivum L. (common wheat) and Triticum aestivum ssp. Spelta L. (spelt wheat).
Jolana Karovičová, Zlatica Kohajdová
core   +1 more source

Electrochemical immunosensor modified with carbon nanofibers coupled to a paper platform for the determination of gliadins in food samples [PDF]

, 2019
The gluten-free diet is a unique, effective treatment for different conditions related to gluten consumption. Therefore, it is crucial the availability of new methodologies for the sensitive and specific determination of gluten content in food samples ...
Bertolino, Franco Adrián, Marin Barroso, Evelyn del Valle, Messina, Germán Alejandro, Pereira, Sirley Vanesa, Raba, Julio   +4 more
core   +1 more source