Results 51 to 60 of about 66,474 (288)

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  

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]

, 2018
The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María, García Molina, María Dolores, Giménez, María J., Haro, Carmen, Ozuna Serafini, Carmen Victoria, Pastor, Jorge, Segura Montero, Verónica, Sousa Martín, Carolina, Sánchez León, Susana, Vaquero, Luis, Villatoro, Myriam   +10 more
core   +1 more source

Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties

Food Bioengineering, EarlyView.
Noodle quality differences among seven wheat varieties were evaluated through integrated sensory and textural analyses, revealing a significant correlation with gluten structure properties. ABSTRACT A comprehensive understanding of how gluten properties affect noodle texture remains limited.
Rui Chen, Yiqing Zhu, Luman Sang, Liangxing Zhao, Sameh Sharafeldin, Li Zhi, Chongyi Wu, Qingyu Zhao, Qun Shen   +8 more
wiley   +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

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

Role of Hydrophilic Colloids in 3D Printing of High‐Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement

Food Frontiers, EarlyView.
Glutinous rice paste, with its superior viscosity and mechanical properties, serves as an ideal material for food 3D printing, yet its application is limited by its tendency to undergo retrogradation. This study demonstrates that hydrocolloids (particularly sodium alginate) effectively retard the retrogradation of glutinous rice gel, enhancing the ...
Di Chen, Qu Yan, Xinyang Sun, Jian Ding, Xiaoyi Jiang, Qinlu Lin, Ying Liang, Ziqian Li, Yong Fang   +8 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

Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species [PDF]

, 2019
The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet.
Barro Losada, Francisco, Comino Montilla, Isabel María, López Casado, Miguel Ángel, Moreno Amador, María de Lourdes, Ozuna Serafini, Carmen Victoria, Ruiz Carnicer, Ángela, Segura Montero, Verónica, Sousa Martín, Carolina, Torres López, María Isabel   +8 more
core   +1 more source

A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation

Food Frontiers, EarlyView.
The negative effects of widely used polyethylene‐plastic packaging on environment and consumers' health along with the advantages of biopolymers lead to attention on active and degradable packaging as safe alternatives. Xie et al. thoroughly review starch, focusing on its chemical modification and application in constructing active and degradable ...
Qinfei Xie, Bei Fan, Ran Tao, Fengzhong Wang, Yufeng Sun   +4 more
wiley   +1 more source

Influence of Trypsin-Digested Wheat Gluten Peptides with Different Molecular Size on Intestinal Absorption of Amino Acids in Chickens

The Journal of Poultry Science, 2016
Although a lot of food-derived peptides have been applied for medical use and therapeutic nutrition, the function of feed-derived peptides on nutritional physiology in chickens has not been clarified so far. Our previous study revealed that wheat gluten
Ken R. Ito, Kazumi Kita
doaj   +1 more source