Results 61 to 70 of about 64,624 (342)
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
PROTEIN QUALITY OF BREAD WHEAT [PDF]
, 2022 The storage proteins content and their composition have important role in determination of protein quality in bread wheat. The aim of this work is analysis of gluten content, loaf volume and their relationship with gliadin and high molecular weight ...
Adriana Radosavac +6 more
core +1 more source
GCB Bioenergy, Volume 15, Issue 1, Page 72-87, January 2023., 2023 Sugars are becoming an attractive raw material for the production of biochemicals, including bio‐based monoethylene glycol. Using regionalized life cycle assessment and following a consequential modeling framework we showed that from the environmental perspective, the most sustainable sources of sugar are sugar cane and sugar beet.
Serena Fabbri +2 more
wiley +1 more source
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
Automated Wheat Disease Detection using a ROS-based Autonomous Guided UAV [PDF]
arXiv, 2022 With the increase in world population, food resources have to be modified to be more productive, resistive, and reliable. Wheat is one of the most important food resources in the world, mainly because of the variety of wheat-based products. Wheat crops are threatened by three main types of diseases which cause large amounts of annual damage in crop ...
arxiv
Wheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods [PDF]
Background and Objectives Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require its replacement to obtain gluten-free foods but keeping similar quality ...
Gasparre, Nicola, Rosell, Cristina M
core +2 more sources
Gene editing towards hypoimmunogenic gluten proteins in wheat [PDF]
, 2019 One to two per cent of the population has Coeliac Disease (CD), an immune reaction to gluten. Wheat grains contain gluten, a mixture of glutenin and gliadin proteins, which build a network that gives wheat bread its unique properties and quality.
Jouanin, Aurélie A.
core +2 more sources
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
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
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