Results 61 to 70 of about 66,474 (288)
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 +11 more
doaj +1 more source
Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]
, 2020 Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core +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 +3 more
core +4 more sources
Food Frontiers, EarlyView.Olive pomace (OP) polyphenols have been exploited to produce fresh pasta. The effect of OP extract addition, both as a free lyophilised extract (F‐OPE) and as a microencapsulated extract (M‐OPE) on the physicochemical, nutritional, and sensory properties of fresh pasta was studied.
Giuseppe Natrella +6 more
wiley +1 more source
Gastroenterology Research and Practice, 2016 Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD) in this population. Aim. to evaluate the self-reported
Francisco Cabrera-Chávez +6 more
doaj +1 more source
Genetic engineering of wheat gluten [PDF]
Trends in Plant Science, 1997 Wheat is the number one food crop in the world based on area under cultivation and total production. The popularity of wheat is based on diverse uses, resistance to many pathogens and pests, low cost of production, rapid growth, genetic flexibility and adaptability to different climates.
Laboratory of Plant Cell and Molecular Biology Fifield Hall, University of Florida, Gainesville, FL 32611-0690, USA ( host institution ) +2 more
openaire +2 more sources
An overnational cereal circuit for developing locally adapted organic seeds of wheat [PDF]
, 2000 On several locations in Germany and Switzerland, new and local varieties of winter wheat were compared to the variety "Bussard" in trial plots with 2-4 replications.
Heyden, Bertold +5 more
core
Future Postharvest and Food, EarlyView.ABSTRACT Valorizing agro by‐products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet.
Olusola Samuel Jolayemi +4 more
wiley +1 more source
Sulfur and baking-quality of breadmaking wheat [PDF]
, 2005 It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased.
Hagel, Ingo
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 +2 more
core +1 more source