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Tytuł:
Involvement of a rice mutation in storage protein biogenesis in endosperm and its genomic location.
Autorzy:
Tian H; Laboratory for Plant Germplasm and Genetic Resources of Crop, School of Life Science, Shanxi University, Taiyuan, 030002, China. .
Li Y; Laboratory for Plant Germplasm and Genetic Resources of Crop, School of Life Science, Shanxi University, Taiyuan, 030002, China.
Guo Y; Department of Environmental and Safety Engineering, Taiyuan Institute of Technology, Taiyuan, 030008, China.
Qu Y; Laboratory for Plant Germplasm and Genetic Resources of Crop, School of Life Science, Shanxi University, Taiyuan, 030002, China.
Zhang X; Laboratory for Plant Germplasm and Genetic Resources of Crop, School of Life Science, Shanxi University, Taiyuan, 030002, China.
Zhao X; Laboratory for Plant Germplasm and Genetic Resources of Crop, School of Life Science, Shanxi University, Taiyuan, 030002, China.
Chang X; Laboratory for Plant Germplasm and Genetic Resources of Crop, School of Life Science, Shanxi University, Taiyuan, 030002, China.
Tian B; School of Ecology, Taiyuan University of Technology, Jinzhong, 030600, China.
Wang G; College of Agriculture, Shanxi Agricultural University, Taiyuan, 030031, China.
Yuan X; College of Agriculture, Shanxi Agricultural University, Taiyuan, 030031, China.
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Źródło:
Planta [Planta] 2024 Jun 05; Vol. 260 (1), pp. 19. Date of Electronic Publication: 2024 Jun 05.
Typ publikacji:
Journal Article
MeSH Terms:
Oryza*/genetics
Oryza*/metabolism
Endosperm*/genetics
Endosperm*/metabolism
Mutation*
Glutens*/genetics
Glutens*/metabolism
Plant Proteins/genetics ; Plant Proteins/metabolism ; Prolamins/genetics ; Prolamins/metabolism ; Seed Storage Proteins/genetics ; Seed Storage Proteins/metabolism ; Endoplasmic Reticulum/metabolism ; Chromosome Mapping ; Genome, Plant/genetics
Czasopismo naukowe
Tytuł:
Parameter calibration of discrete element model for gluten densification molding.
Autorzy:
Ben Z; College of Engineering, Nanjing Agricultural University, Nanjing, China.; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
Sun X; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
Bai Y; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
Yang D; Anhui BiLvChun Biotechnology Co., Ltd., Chuzhou, China.
Chen K; College of Engineering, Nanjing Agricultural University, Nanjing, China.
Dong Y; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
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Źródło:
Journal of food science [J Food Sci] 2024 Jun; Vol. 89 (6), pp. 3700-3712. Date of Electronic Publication: 2024 May 06.
Typ publikacji:
Journal Article
MeSH Terms:
Glutens*/chemistry
Glutens*/analysis
Calibration ; Powders/chemistry ; Food Handling/methods ; Particle Size ; Friction ; Models, Theoretical
Czasopismo naukowe
Tytuł:
Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread.
Autorzy:
Qi K; Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Cao S; Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Li C; Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China. Electronic address: .
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Źródło:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 269 (Pt 1), pp. 131907. Date of Electronic Publication: 2024 Apr 26.
Typ publikacji:
Journal Article
MeSH Terms:
Pectins*/metabolism
Pectins*/chemistry
Bread*/analysis
Starch*/metabolism
Starch*/chemistry
Glutens*/chemistry
Glutens*/metabolism
Triticum*/chemistry
Triticum*/metabolism
Digestion ; Flour/analysis
Czasopismo naukowe
Tytuł:
Development of PCR-based markers for identification of wheat HMW glutenin Glu-1Bx and Glu-1By alleles.
Autorzy:
Lee MH; National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Korea.
Kim KM; National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Korea.
Kang CS; National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Korea.
Yoon M; National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Korea.
Jang KC; National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Korea.
Choi C; National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Korea. .
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Źródło:
BMC plant biology [BMC Plant Biol] 2024 May 14; Vol. 24 (1), pp. 395. Date of Electronic Publication: 2024 May 14.
Typ publikacji:
Journal Article
MeSH Terms:
Glutens*/genetics
Glutens*/metabolism
Triticum*/genetics
Alleles*
Polymerase Chain Reaction*/methods
Genetic Markers ; Molecular Weight
Czasopismo naukowe
Tytuł:
In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins.
Autorzy:
Ducrocq M; Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France. .; INRAE, UR1268 BIA, F-44300, Nantes, France.
Boire A; INRAE, UR1268 BIA, F-44300, Nantes, France.
Bourlieu-Lacanal C; Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France. .
Barron C; Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France. .
Nawrocka A; Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Morel MH; Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France. .
Anton M; INRAE, UR1268 BIA, F-44300, Nantes, France.
Micard V; Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France. .
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Źródło:
Food & function [Food Funct] 2024 May 07; Vol. 15 (9), pp. 5132-5146. Date of Electronic Publication: 2024 May 07.
Typ publikacji:
Journal Article; Comparative Study
MeSH Terms:
Ribulose-Bisphosphate Carboxylase*/metabolism
Ribulose-Bisphosphate Carboxylase*/chemistry
Triticum*/chemistry
Triticum*/metabolism
Glutens*/metabolism
Glutens*/chemistry
Digestion*
Flour/analysis ; Pea Proteins/chemistry ; Pea Proteins/metabolism ; Pisum sativum/chemistry ; Hydrolysis ; Humans ; Plant Proteins/metabolism ; Plant Proteins/chemistry
Czasopismo naukowe
Tytuł:
Wheat-Based Glues in Conservation and Cultural Heritage: (Dis)solving the Proteome of Flour and Starch Pastes and Their Adhering Properties.
Autorzy:
Prisby R; Center for Applied Proteomics and Molecular Medicine, George Mason University, 10920 George Mason Circle, MSN 1A9, Manassas, Virginia 20110, United States.
Luchini A; Center for Applied Proteomics and Molecular Medicine, George Mason University, 10920 George Mason Circle, MSN 1A9, Manassas, Virginia 20110, United States.
Liotta LA; Center for Applied Proteomics and Molecular Medicine, George Mason University, 10920 George Mason Circle, MSN 1A9, Manassas, Virginia 20110, United States.
Solazzo C; Independent Researcher for Museum Conservation Institute, Smithsonian Institution, 4210 Silver Hill Road, Suitland, Maryland 20746, United States.
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Źródło:
Journal of proteome research [J Proteome Res] 2024 May 03; Vol. 23 (5), pp. 1649-1665. Date of Electronic Publication: 2024 Apr 04.
Typ publikacji:
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms:
Triticum*/chemistry
Flour*/analysis
Starch*/chemistry
Proteome*/analysis
Proteome*/chemistry
Adhesives*/chemistry
Glutens*/chemistry
Glutens*/analysis
Proteomics/methods ; Plant Proteins/analysis ; Gliadin/chemistry ; Gliadin/analysis
Czasopismo naukowe
Tytuł:
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate.
Autorzy:
Wang X; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
Fu J; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China; School of Flavor and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai, PR China.
Bhullar KS; Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada.
Chen B; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
Liu H; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
Zhang Y; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
Wang C; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
Liu C; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China.
Su D; School of Pharmacy, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China.
Ma X; School of Flavor and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai, PR China.
Qiao Y; Crop Breeding and Cultivation Research Institution, Research Center for Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai, PR China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Jul 15; Vol. 446, pp. 138777. Date of Electronic Publication: 2024 Feb 19.
Typ publikacji:
Journal Article
MeSH Terms:
Antioxidants*/chemistry
Glutens*/chemistry
Humans ; Zea mays/chemistry ; Peptides/chemistry ; Phenols
Czasopismo naukowe
Tytuł:
A bispecific antibody targeting HLA-DQ2.5-gluten peptides potently blocks gluten-specific T cells induced by gluten ingestion in patients with celiac disease.
Autorzy:
Hardy MY; Immunology Division, The Walter and Eliza Hall Institute, Parkville, Victoria, Australia; Department of Medical Biology, University of Melbourne, Parkville, Victoria, Australia.
Henneken LM; Department of Gastroenterology, The Royal Melbourne Hospital, Parkville, Victoria, Australia.
Russell AK; Immunology Division, The Walter and Eliza Hall Institute, Parkville, Victoria, Australia.
Okura Y; Translational Research Division, Chugai Pharmaceutical Co., Ltd., Japan.
Mizoroki A; Chugai Pharmabody Research Pty. Ltd., Singapore.
Ozono Y; Research Division, Chugai Pharmaceutical Co., Ltd., Japan.
Kobayashi S; Translational Research Division, Chugai Pharmaceutical Co., Ltd., Japan.
Murakami Y; Translational Research Division, Chugai Pharmaceutical Co., Ltd., Japan.
Tye-Din JA; Immunology Division, The Walter and Eliza Hall Institute, Parkville, Victoria, Australia; Department of Medical Biology, University of Melbourne, Parkville, Victoria, Australia; Department of Gastroenterology, The Royal Melbourne Hospital, Parkville, Victoria, Australia; The Murdoch Children's Research Institute, Parkville, Victoria, Australia. Electronic address: .
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Źródło:
Clinical immunology (Orlando, Fla.) [Clin Immunol] 2024 Jul; Vol. 264, pp. 110259. Date of Electronic Publication: 2024 May 18.
Typ publikacji:
Journal Article
MeSH Terms:
Celiac Disease*/immunology
Glutens*/immunology
HLA-DQ Antigens*/immunology
Antibodies, Bispecific*/immunology
Antibodies, Bispecific*/pharmacology
Humans ; Female ; Epitopes, T-Lymphocyte/immunology ; Adult ; Male ; CD4-Positive T-Lymphocytes/immunology ; Peptides/immunology ; Middle Aged ; T-Lymphocytes/immunology ; Interferon-gamma/immunology ; Interferon-gamma/metabolism ; Immunodominant Epitopes/immunology ; Diet, Gluten-Free
Czasopismo naukowe
Tytuł:
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties.
Autorzy:
Ma W; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Shan J; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Wang M; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Xie J; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Chen Y; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Liang L; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Feng J; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Hu X; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Yu Q; State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Jul 01; Vol. 445, pp. 138713. Date of Electronic Publication: 2024 Feb 10.
Typ publikacji:
Journal Article
MeSH Terms:
Glutens*/chemistry
Wine*
Water/chemistry ; Freezing ; Bread ; China
Czasopismo naukowe
Tytuł:
Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
Autorzy:
Mystkowska I; Department of Dieteties, John Paul II University in Biala Podlaska, Sidorska Street 95/97, 21-500, Biala Podlaska, Poland.
Plażuk E; Regional Research Centre On Environment, Agriculture and Innovative Technologies, EKO-AGRO-TECH, John Paul II University in Biala Podlaska, Sidorska 95/97, 21-500, Biala Podlaska, Poland.
Szepeluk A; Department of Nursing, John Paul II University in Biala Podlaska, Sidorska Street 95/97, 21-500, Biala Podlaska, Poland.
Dmitrowicz A; Regional Research Centre On Environment, Agriculture and Innovative Technologies, EKO-AGRO-TECH, John Paul II University in Biala Podlaska, Sidorska 95/97, 21-500, Biala Podlaska, Poland. .
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Źródło:
Scientific reports [Sci Rep] 2024 Jun 25; Vol. 14 (1), pp. 14643. Date of Electronic Publication: 2024 Jun 25.
Typ publikacji:
Journal Article
MeSH Terms:
Flour*/analysis
Zinc*/analysis
Iron*/analysis
Magnesium*/analysis
Diet, Gluten-Free*
Glutens*/analysis
Calcium*/analysis
Humans ; Nutritive Value ; Triticum/chemistry ; Minerals/analysis ; Poland
Czasopismo naukowe
Tytuł:
Editorial: Can dietary gluten restriction improve hepatic steatosis?
Autorzy:
Kranidioti H; 2nd Academic Department of Internal Medicine, General Hospital of Athens 'Hippocration', National and Kapodistrian University of Athens, Athens, Greece.
Deutsch M; 2nd Academic Department of Internal Medicine, General Hospital of Athens 'Hippocration', National and Kapodistrian University of Athens, Athens, Greece.
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Źródło:
Alimentary pharmacology & therapeutics [Aliment Pharmacol Ther] 2024 Jun; Vol. 59 (12), pp. 1620-1621. Date of Electronic Publication: 2024 Apr 21.
Typ publikacji:
Editorial
MeSH Terms:
Glutens*/adverse effects
Diet, Gluten-Free*
Humans ; Celiac Disease/diet therapy ; Fatty Liver/diet therapy ; Non-alcoholic Fatty Liver Disease/diet therapy
Opinia redakcyjna
Tytuł:
Celiac disease: Hope for new treatments beyond a gluten-free diet.
Autorzy:
D'heedene M; University of Leuven, Belgium.
Vanuytsel T; Department of Gastroenterology and Hepatology, University Hospitals Leuven, Herestraat, 49 3000, Leuven, Belgium.
Wauters L; Department of Gastroenterology and Hepatology, University Hospitals Leuven, Herestraat, 49 3000, Leuven, Belgium. Electronic address: .
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Źródło:
Clinical nutrition (Edinburgh, Scotland) [Clin Nutr] 2024 Jun; Vol. 43 (6), pp. 1240-1249. Date of Electronic Publication: 2024 Apr 15.
Typ publikacji:
Journal Article; Systematic Review; Review
MeSH Terms:
Celiac Disease*/diet therapy
Celiac Disease*/therapy
Diet, Gluten-Free*/methods
Glutens*
Humans ; Peptide Hydrolases
Czasopismo naukowe
Tytuł:
Editorial: Can dietary gluten restriction improve hepatic steatosis? Authors' reply.
Autorzy:
Armandi A; Department of Medical Sciences, Division of Gastroenterology and Hepatology, University of Turin, Turin, Italy.; Metabolic Liver Disease Research Program, I. Department of Medicine, University Medical Center of the Johannes Gutenberg-University, Mainz, Germany.
Schuppan D; University Medical Center, Institute of Translational Immunology and Research Center for Immunotherapy, Johannes Gutenberg-University, Mainz, Germany.; Beth Israel Deaconess Medical Center, Division of Gastroenterology, Harvard Medical School, Boston, Massachusetts, USA.
Schattenberg JM; Metabolic Liver Disease Research Program, I. Department of Medicine, University Medical Center of the Johannes Gutenberg-University, Mainz, Germany.; Department of Internal Medicine II, Saarland University Medical Center, Homburg, Germany.
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Źródło:
Alimentary pharmacology & therapeutics [Aliment Pharmacol Ther] 2024 Jun; Vol. 59 (12), pp. 1622-1623. Date of Electronic Publication: 2024 May 06.
Typ publikacji:
Editorial
MeSH Terms:
Diet, Gluten-Free*
Glutens*/adverse effects
Humans ; Celiac Disease/diet therapy ; Fatty Liver/diet therapy ; Non-alcoholic Fatty Liver Disease/diet therapy
Opinia redakcyjna
Tytuł:
Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching.
Autorzy:
Xu K; College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai Province 810016, China.
Kuang J; Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China. Electronic address: .
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Źródło:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 272 (Pt 1), pp. 132678. Date of Electronic Publication: 2024 May 25.
Typ publikacji:
Journal Article
MeSH Terms:
Glutens*/chemistry
Starch*/chemistry
Rheology*
Hot Temperature*
Gels*/chemistry
Viscosity
Czasopismo naukowe
Tytuł:
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products.
Autorzy:
Matias S; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain.
Perez-Junkera G; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain.
Martínez O; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain.; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain.; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria- Gasteiz, 01006, Spain.
Miranda J; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain. .; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain. .; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria- Gasteiz, 01006, Spain. .
Larretxi I; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain.; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain.; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria- Gasteiz, 01006, Spain.; Ayuntamiento de Vitoria-Gasteiz, Centro Integral de Atención a Mayores San Prudencio, Vitoria-Gasteiz, 01006, Spain.
Peña L; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain.
Bustamante MÁ; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain.; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria- Gasteiz, 01006, Spain.
Churruca I; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain.; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain.; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria- Gasteiz, 01006, Spain.
Simón E; GLUTEN3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, 01006, Spain.; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, Vitoria- Gasteiz, 01006, Spain.; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria- Gasteiz, 01006, Spain.
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Źródło:
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Jun; Vol. 79 (2), pp. 545-550. Date of Electronic Publication: 2024 Apr 20.
Typ publikacji:
Journal Article; Comparative Study
MeSH Terms:
Edible Grain*/chemistry
Diet, Gluten-Free*
Monosaccharides*/analysis
Glutens*/analysis
Oligosaccharides*/analysis
Disaccharides*/analysis
Polymers*/analysis
Spain ; Fermentation ; Fructans/analysis ; Lactose/analysis ; Bread/analysis ; Humans ; Raffinose/analysis ; Fructose/analysis
Czasopismo naukowe
Tytuł:
Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread.
Autorzy:
Yan X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
Luo S; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
Ye J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China. Electronic address: .
Liu C; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China. Electronic address: .
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Źródło:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 272 (Pt 1), pp. 132764. Date of Electronic Publication: 2024 May 29.
Typ publikacji:
Journal Article
MeSH Terms:
Oryza*/chemistry
Starch*/chemistry
Bread*/analysis
Glutens*/chemistry
Rheology ; Food Handling/methods ; Diet, Gluten-Free ; Flour/analysis ; Molecular Weight ; Hardness
Czasopismo naukowe
Tytuł:
Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion.
Autorzy:
Yang Y; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Zhang Q; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Zhang R; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Jiao A; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: .
Jin Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Źródło:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 272 (Pt 2), pp. 132773. Date of Electronic Publication: 2024 May 31.
Typ publikacji:
Journal Article
MeSH Terms:
Glutens*/chemistry
Arachis*/chemistry
Colloids*/chemistry
Plant Proteins*/chemistry
Polysaccharides*/chemistry
Polysaccharides*/pharmacology
Triticum*/chemistry
Chemical Phenomena ; Water/chemistry ; Hydrophobic and Hydrophilic Interactions ; Carboxymethylcellulose Sodium/chemistry ; Tensile Strength ; Alginates/chemistry ; Alginates/pharmacology
Czasopismo naukowe
Tytuł:
Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics.
Autorzy:
Wang Q; The National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Wang Z; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Wang Z; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Duan Y; School of International Education, Henan University of Technology, Zhengzhou 450001, China.
Guo H; School of International Education, Henan University of Technology, Zhengzhou 450001, China.
Liang Y; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Zhang X; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Zhang Y; Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Laboratory of Crop Genetics and Breeding of Hebei, Shijiazhuang 050035, China. Electronic address: .
Wang J; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 May 30; Vol. 441, pp. 138371. Date of Electronic Publication: 2024 Jan 08.
Typ publikacji:
Journal Article
MeSH Terms:
Gliadin*/metabolism
Glutens*/chemistry
Molecular Weight ; Triticum/chemistry ; Flour ; Protein Subunits/chemistry
Czasopismo naukowe
Tytuł:
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization.
Autorzy:
Liang Y; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Liu H; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Jie Y; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Liu M; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
He B; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Wang J; College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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Źródło:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 May 15; Vol. 72 (19), pp. 11080-11093. Date of Electronic Publication: 2024 May 01.
Typ publikacji:
Journal Article
MeSH Terms:
Glutens*/chemistry
Triticum*/chemistry
Cooking*
Amyloid*/chemistry
Gliadin/chemistry ; Hot Temperature ; Protein Aggregates ; Molecular Weight ; X-Ray Diffraction
Czasopismo naukowe
Tytuł:
Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles.
Autorzy:
Han TY; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China. Electronic address: .
Guo XN; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China. Electronic address: .
Zhu KX; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138205. Date of Electronic Publication: 2023 Dec 14.
Typ publikacji:
Journal Article
MeSH Terms:
Flour*/analysis
Glutens*/chemistry
Food Quality ; Gliadin ; Cooking ; Water/chemistry
Czasopismo naukowe

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