Results 71 to 80 of about 64,624 (342)
Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques [PDF]
Biomacromolecules, 2024, 25, pp.3976 - 3989We study the efficiency of several Asymmetrical Flow Field-Flow Fractionation (AF4) techniques to investigate the self-associating wheat gluten proteins. We compare the use of a denaturing buffer including sodium dodecyl sulfate (SDS) and a mild chaotropic solvent, water/ethanol, as eluent, on a model gluten sample.
arxiv +1 more source
Prolamin content and grain weight in RNAi silenced wheat lines under different conditions of temperature and nitrogen availability [PDF]
, 2020 Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat.
Barro, Francisco +3 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
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
INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD” [PDF]
, 2018 The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products.
Alexandrov, Alexandr +7 more
core +2 more sources
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
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
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 +8 more
wiley +1 more source
Journal of the World Aquaculture Society, Volume 53, Issue 6, Page 1155-1168, December 2022., 2022 Abstract This study investigated the effects of yeast culture (YC) substituting fishmeal (FM) on growth, nonspecific immunity, intestinal and hepatopancreatic histology of Litopenaeus vannamei. Based on the control diet with an FM content of 200 g/kg, YC was used to decrease dietary FM to 200, 160, 120, and 80 g/kg (FM20, FM16, FM12, FM8), respectively.
Xin Zhang +6 more
wiley +1 more source
Tune Your Appetite: How Music Impacts Food Choice, Intake, and Emotions During a Meal
Food Frontiers, EarlyView.ABSTRACT Auditory cues, such as music, can potentially impact our eating behavior. In the present study, the effects of listening to music that varied in liking while consuming a meal on hunger, meal duration, food intake, and hedonic ratings were investigated.
Phatharachanok Siangphloen +3 more
wiley +1 more source