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Tytuł :
Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
Autorzy :
Ouyang Y; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Xu J; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Ji F; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Tan M; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Luo S; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Zhong X; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Zheng Z; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Jun; Vol. 86 (6), pp. 2387-2397. Date of Electronic Publication: 2021 May 20.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Gels/*chemistry
Glutens/*chemistry
Myofibrils/*metabolism
Transglutaminases/*pharmacology
Triticum/*chemistry
Glutens/drug effects ; Glutens/metabolism ; Hydrophobic and Hydrophilic Interactions ; Myofibrils/drug effects ; Triticum/drug effects ; Triticum/metabolism
Czasopismo naukowe
Tytuł :
Multiplex-Competitive ELISA for Detection and Characterization of Gluten during Yogurt Fermentation: Effects of Changes in Certain Fermentation Conditions on Gluten Protein Profiles and Method Reproducibility Assessment.
Autorzy :
Panda R; Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, College Park, Maryland 20740, United States.
Cho CY; Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, College Park, Maryland 20740, United States.
Ivens KO; Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, College Park, Maryland 20740, United States.
Jackson LS; Division of Food Processing Science and Technology, Office of Food Safety, CFSAN, FDA, Bedford Park, Illinois 60501, United States.
Boyer M; Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition (CFSAN), FDA, College Park, Maryland 20740, United States.
Garber EAE; Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, College Park, Maryland 20740, United States.
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Źródło :
Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Jul 14; Vol. 69 (27), pp. 7742-7754. Date of Electronic Publication: 2021 Jun 29.
Typ publikacji :
Journal Article
MeSH Terms :
Glutens*/metabolism
Yogurt*
Enzyme-Linked Immunosorbent Assay ; Fermentation ; Hydrolysis ; Reproducibility of Results
Czasopismo naukowe
Tytuł :
The many-faced gluten sensitivity: Gluten-induced autoimmunity from dermatological point of view
Autorzy :
Malkovics T; 1 Semmelweis Egyetem, Általános Orvostudományi Kar, Doktori Iskola, Klinikai Orvostudományok, Budapest.; 2 Semmelweis Egyetem, Általános Orvostudományi Kar, Bőr-, Nemikórtani és Bőronkológiai Klinika, Budapest, Mária u. 41., 1085.
Koszorú K; 1 Semmelweis Egyetem, Általános Orvostudományi Kar, Doktori Iskola, Klinikai Orvostudományok, Budapest.; 2 Semmelweis Egyetem, Általános Orvostudományi Kar, Bőr-, Nemikórtani és Bőronkológiai Klinika, Budapest, Mária u. 41., 1085.
Kárpáti S; 2 Semmelweis Egyetem, Általános Orvostudományi Kar, Bőr-, Nemikórtani és Bőronkológiai Klinika, Budapest, Mária u. 41., 1085.
Arató A; 3 Semmelweis Egyetem, Általános Orvostudományi Kar, I. Gyermekgyógyászati Klinika, Budapest.
Görög A; 2 Semmelweis Egyetem, Általános Orvostudományi Kar, Bőr-, Nemikórtani és Bőronkológiai Klinika, Budapest, Mária u. 41., 1085.
Sárdy M; 2 Semmelweis Egyetem, Általános Orvostudományi Kar, Bőr-, Nemikórtani és Bőronkológiai Klinika, Budapest, Mária u. 41., 1085.
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Transliterated Title :
A sokarcú gluténérzékenység: gluténindukált autoimmunitás a bőrgyógyász szemével.
Źródło :
Orvosi hetilap [Orv Hetil] 2021 Jul 11; Vol. 162 (28), pp. 1107-1118. Date of Electronic Publication: 2021 Jul 11.
Typ publikacji :
Journal Article
MeSH Terms :
Autoimmunity*
Glutens*/adverse effects
Humans
Czasopismo naukowe
Tytuł :
Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.
Autorzy :
Zhou T; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Zhang L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Liu Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Liu W; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: .
Hu H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: .
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Źródło :
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jul; Vol. 145, pp. 110397. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't; Review
MeSH Terms :
Glutens*
Solanum tuberosum*
Flour ; Rheology ; Starch
Czasopismo naukowe
Tytuł :
Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review.
Autorzy :
Wieser H; Independent Researcher, 85354 Freising, Germany.
Segura V; Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain.
Ruiz-Carnicer Á; Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain.
Sousa C; Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain.
Comino I; Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain.
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Źródło :
Nutrients [Nutrients] 2021 Jun 29; Vol. 13 (7). Date of Electronic Publication: 2021 Jun 29.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Diet, Gluten-Free*
Celiac Disease/*diet therapy
Dietary Exposure/*analysis
Food Contamination/*analysis
Glutens/*analysis
Dietary Exposure/prevention & control ; Food Contamination/prevention & control ; Food Safety/methods ; Glutens/adverse effects ; Humans
Czasopismo naukowe
Tytuł :
Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry.
Autorzy :
Cao W; Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States.
Baumert JL; Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States.
Downs ML; Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States.
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Źródło :
Journal of proteome research [J Proteome Res] 2021 Jun 04; Vol. 20 (6), pp. 3230-3241. Date of Electronic Publication: 2021 May 24.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Celiac Disease*
Glutens*
Beer/analysis ; Gliadin ; Humans ; Mass Spectrometry
Czasopismo naukowe
Tytuł :
Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na 2 SO 3 : Formation, cross-link behavior and emulsifying properties.
Autorzy :
Yang L; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Jia J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Zhou X; Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address: .
Liu M; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Zhang Q; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Tian L; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Tan W; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Yang Y; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: .
Liu X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
Duan X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jun 01; Vol. 346, pp. 128903. Date of Electronic Publication: 2020 Dec 24.
Typ publikacji :
Journal Article
MeSH Terms :
Glutens/*metabolism
Phosvitin/*metabolism
Sulfates/*chemistry
Transglutaminases/*metabolism
Biocatalysis ; Disulfides/chemistry ; Emulsifying Agents/chemistry ; Glutens/chemistry ; Hydrophobic and Hydrophilic Interactions ; Molecular Weight ; Phosvitin/chemistry ; Solubility ; Temperature ; Triticum/metabolism ; Viscosity
Czasopismo naukowe
Tytuł :
Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound.
Autorzy :
Wang Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China.
Zhang Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, China.
He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Mintah BK; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Dabbour M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
Qu W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Liu D; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 15; Vol. 344, pp. 128609. Date of Electronic Publication: 2020 Nov 13.
Typ publikacji :
Journal Article
MeSH Terms :
Glutens/*metabolism
Zea mays/*metabolism
Glutens/chemistry ; Hydrophobic and Hydrophilic Interactions ; Molecular Weight ; Protein Structure, Secondary ; Proteolysis ; Sonication ; Subtilisins/metabolism ; Zea mays/chemistry
Czasopismo naukowe
Tytuł :
Chemical modifications and their effects on gluten protein: An extensive review.
Autorzy :
Abedi E; Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: .
Pourmohammadi K; Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128398. Date of Electronic Publication: 2020 Oct 16.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Glutens/*chemistry
Acylation ; Glutens/metabolism ; Glycosylation ; Oryza/metabolism ; Phosphorylation ; Protein Subunits/chemistry ; Protein Subunits/metabolism ; Rheology ; Salts/chemistry ; Triticum/metabolism
Czasopismo naukowe
Tytuł :
iTRAQ-based quantitative glutelin proteomic analysis reveals differentially expressed proteins in the physiological metabolism process during endosperm development and their impacts on yield and quality in autotetraploid rice.
Autorzy :
Xian L; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China.
Long Y; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China.
Yang M; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China.
Chen Z; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China.
Wu J; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China.
Liu X; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China. Electronic address: .
Wang L; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China; Guangdong Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China. Electronic address: .
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Źródło :
Plant science : an international journal of experimental plant biology [Plant Sci] 2021 May; Vol. 306, pp. 110859. Date of Electronic Publication: 2021 Feb 20.
Typ publikacji :
Journal Article
MeSH Terms :
Proteomics*
Endosperm/*growth & development
Endosperm/*metabolism
Glutens/*metabolism
Oryza/*genetics
Oryza/*metabolism
Plant Proteins/*metabolism
Crop Production/statistics & numerical data ; Crops, Agricultural/genetics ; Crops, Agricultural/metabolism ; Edible Grain/metabolism ; Gene Expression Regulation, Plant ; Genes, Plant ; Genetic Variation ; Genotype ; Glutens/genetics ; Protein Processing, Post-Translational
Czasopismo naukowe
Tytuł :
Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.
Autorzy :
Lu L; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Xing JJ; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Yang Z; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Guo XN; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Zhu KX; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128440. Date of Electronic Publication: 2020 Oct 21.
Typ publikacji :
Journal Article
MeSH Terms :
Bread*/analysis
Bread*/microbiology
Glutens/*chemistry
Polylysine/*chemistry
Saccharomyces cerevisiae/*metabolism
Disulfides/chemistry ; Food Microbiology ; Food Quality ; Freezing ; Glutathione/chemistry ; Glutens/metabolism ; Polymerization ; Saccharomyces cerevisiae/chemistry ; Sodium Dodecyl Sulfate/chemistry ; Solubility ; Steam ; Temperature
Czasopismo naukowe
Tytuł :
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread.
Autorzy :
Ogilvie O; School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: .
Roberts S; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: .
Sutton K; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: .
Gerrard J; School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: .
Larsen N; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Domigan L; School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Department of Chemical and Materials Engineering University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 15; Vol. 359, pp. 129841. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Digestion*
Bread/*analysis
Celiac Disease/*immunology
Glutens/*chemistry
Glutens/*immunology
Flour/analysis ; Food Handling ; Glutens/metabolism ; Time Factors
Czasopismo naukowe
Tytuł :
Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity.
Autorzy :
Watson HG; Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, Ghent 9000, Belgium. Electronic address: .
Decloedt AI; Ghent University, Faculty of Veterinary Medicine, Laboratory of Chemical Analysis, Salisburylaan 133, Merelbeke 9820, Belgium.
Hemeryck LY; Ghent University, Faculty of Veterinary Medicine, Laboratory of Chemical Analysis, Salisburylaan 133, Merelbeke 9820, Belgium.
Van Landschoot A; Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, Ghent 9000, Belgium.
Prenni J; Colorado State University, Proteomics & Metabolomics Facility, 2021 Campus Delivery, Fort Collins, CO 80523, USA.
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129597. Date of Electronic Publication: 2021 Mar 18.
Typ publikacji :
Comparative Study; Journal Article
MeSH Terms :
Beer/*analysis
Glutens/*analysis
Hordeum/*metabolism
Proteomics/*methods
Amino Acid Sequence ; Celiac Disease/immunology ; Celiac Disease/pathology ; Chromatography, High Pressure Liquid ; Glutens/immunology ; Glutens/metabolism ; Hordeum/immunology ; Humans ; Mass Spectrometry ; Nanotechnology ; Peptides/analysis ; Peptides/immunology ; Prolyl Oligopeptidases/metabolism
Czasopismo naukowe
Tytuł :
The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion.
Autorzy :
Ogilvie O; School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand; Department of Chemical and Materials Engineering The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: .
Roberts S; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Sutton K; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: .
Larsen N; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Gerrard J; School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: .
Domigan L; School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; Department of Chemical and Materials Engineering The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 127903. Date of Electronic Publication: 2020 Aug 26.
Typ publikacji :
Journal Article
MeSH Terms :
Bread*/analysis
Glutens/*chemistry
Glutens/*pharmacokinetics
Transglutaminases/*metabolism
Celiac Disease ; Digestion ; Glutens/immunology ; Humans ; Peptide Fragments/analysis ; Peptide Fragments/immunology ; Proteolysis ; Streptomyces/enzymology ; Transglutaminases/chemistry ; Triticum/chemistry
SCR Organism :
Streptomyces mobaraensis
Czasopismo naukowe
Tytuł :
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten.
Autorzy :
Guo L; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
Yu L; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
Tong J; Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Zhao Y; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
Yang Y; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
Ma Y; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
Cui L; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Hu Y; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
Wang Z; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: .
Gao X; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129850. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Aegilops/*genetics
Glutens/*chemistry
Triticum/*chemistry
Chromosomes, Plant ; Flour ; Glutens/genetics ; Molecular Weight ; Plant Breeding ; Plant Proteins/chemistry ; Rheology ; Seeds/chemistry ; Triticum/growth & development
Czasopismo naukowe
Tytuł :
Enzymatic modifications of gluten protein: Oxidative enzymes.
Autorzy :
Pourmohammadi K; Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: .
Abedi E; Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Sep 15; Vol. 356, pp. 129679. Date of Electronic Publication: 2021 Mar 26.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Glutens/*metabolism
Oxidoreductases/*metabolism
Catalase/metabolism ; Disulfides ; Glutens/chemistry ; Hydrophobic and Hydrophilic Interactions ; Laccase/metabolism ; Rheology ; Transglutaminases/metabolism
Czasopismo naukowe
Tytuł :
A rapid and sensitive lateral flow immunoassay (LFIA) for the detection of gluten in foods.
Autorzy :
Hnasko RM; United States Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center (USDA-ARS-PWA-WRRC), 800 Buchanan St., Albany, CA 94710, United States. Electronic address: .
Jackson ES; United States Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center (USDA-ARS-PWA-WRRC), 800 Buchanan St., Albany, CA 94710, United States.
Lin AV; United States Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center (USDA-ARS-PWA-WRRC), 800 Buchanan St., Albany, CA 94710, United States.
Haff RP; United States Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center (USDA-ARS-PWA-WRRC), 800 Buchanan St., Albany, CA 94710, United States.
McGarvey JA; United States Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center (USDA-ARS-PWA-WRRC), 800 Buchanan St., Albany, CA 94710, United States.
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129514. Date of Electronic Publication: 2021 Mar 13.
Typ publikacji :
Journal Article
MeSH Terms :
Limit of Detection*
Food Analysis/*methods
Glutens/*analysis
Immunoassay/*methods
Antibodies, Monoclonal/immunology ; Food Labeling ; Gliadin/immunology ; Glutens/immunology ; Gold/chemistry ; Humans ; Time Factors
Czasopismo naukowe

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