Results 81 to 90 of about 66,474 (288)

Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]

, 2019
The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor), Ishchenko, T. (Tetiana), Medvid, I. (Iryna), Shydlovska, O. (Olena)   +3 more
core   +3 more sources

Improvement of cereal‐ and legume‐derived protein quality with selenium and sulfur for plant food production

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
Muna Ali Abdalla, Munshi Mohammad Sumon, Karl Hermann Mühling   +2 more
wiley   +1 more source

Effects of Nitrogen Fertilizer Application on the Lodging Resistance Traits, Yield, and Quality of Two Gluten Types of Wheat

Agriculture
The Huang–Huai–Hai Plain is a primary wheat production base in China, where lodging remains a critical constraint limiting yield improvement and quality enhancement.
Xueling Hu, Peiyu Tian, Wen Fu, Zhihao Tian, Mengdi Du, Zhishang Chang, Youliang Ye, Xiangping Meng, Yang Wang   +8 more
doaj   +1 more source

Gluten tolerance prevents oral sensitization with enzymatic or acid hydrolyzed gluten: A study in Brown Norway rats.

PLoS ONE, 2020
BACKGROUND:There are several reports describing allergy to hydrolyzed wheat products. After a large outbreak in Japan it was established that sensitization was caused by skin contact with acid hydrolyzed gluten in soap.
Charlotte Bernhard Madsen, Katrine Lindholm Bøgh   +1 more
doaj   +1 more source

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

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Dietary composition influences sperm quality and testis damage via endoplasmic reticulum stress in lambs

Veterinary Medicine and Science
Background The metabolic impacts of including soya meal, wheat gluten and corn gluten in the diet of male lambs could influence their reproductive performance.
Aybuke Imik, Murat Eren, Mazhar Burak Can, Seckin Ozkanlar, Ali Dogan Omur, Mehmet Akif Aydin, Serhat Sunar, Serkan Ali Akarsu   +7 more
doaj   +1 more source

Mapping Coeliac Toxic Motifs in the Prolamin Seed Storage Proteins of Barley, Rye, and Oats Using a Curated Sequence Database

Frontiers in Nutrition, 2020
Wheat gluten, and related prolamin proteins in rye, barley and oats cause the immune-mediated gluten intolerance syndrome, coeliac disease. Foods labelled as gluten-free which can be safely consumed by coeliac patients, must not contain gluten above a ...
Matthew Daly, Sophie N. Bromilow, Chiara Nitride, Peter R. Shewry, Lee A. Gethings, E. N. Clare Mills   +5 more
doaj   +1 more source

Nitrate leaching and spring wheat bread making quality following cultivation of grasslands of different composition, age and management [PDF]

, 2006
The influence of sward botanical composition and ley age on grassland residual effects, quality of spring wheat and subsequent nitrate leaching was investigated.
Eriksen, J., Jørgensen, J.R., Pedersen, L.   +2 more
core  

Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high‐ and low‐molecular‐weight glutenin subunits (HMW‐GS and LMW‐GS). Semolina yellowness is determined by loci that control carotenoid
Virginia Garcia‐Calabres, Francisco Andrade, Facundo Tabbita, Alejandro Castilla, Josefina C Sillero, Nayelli Hernández‐Espinosa, Maria Itria Ibba, Carlos Guzmán, Juan B Alvarez   +8 more
wiley   +1 more source