Auswahl der wissenschaftlichen Literatur zum Thema „Gluten proteins“
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Zeitschriftenartikel zum Thema "Gluten proteins"
Yang, Tao, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang und Dong Jiang. „Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions“. International Journal of Molecular Sciences 23, Nr. 15 (31.07.2022): 8523. http://dx.doi.org/10.3390/ijms23158523.
Der volle Inhalt der QuelleWieser, Herbert. „Chemistry of gluten proteins“. Food Microbiology 24, Nr. 2 (April 2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.
Der volle Inhalt der QuelleOrtolan, Fernanda, Karoline Urbano und Caroline Joy Steel. „Simple tests as tools for vital wheat gluten evaluation“. British Food Journal 120, Nr. 7 (02.07.2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.
Der volle Inhalt der QuelleSkendi, Adriana, Maria Papageorgiou und Theodoros Varzakas. „High Protein Substitutes for Gluten in Gluten-Free Bread“. Foods 10, Nr. 9 (25.08.2021): 1997. http://dx.doi.org/10.3390/foods10091997.
Der volle Inhalt der QuelleKharrazian, Datis. „Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65“. Reports — Medical Cases, Images, and Videos 3, Nr. 3 (26.08.2020): 24. http://dx.doi.org/10.3390/reports3030024.
Der volle Inhalt der QuelleMariann Móré, Zoltán Győri und Péter Sipos. „The relationship between gluten proteins and baking quality“. Acta Agraria Debreceniensis, Nr. 48 (31.07.2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.
Der volle Inhalt der QuelleVan Buiten, Charlene B., und Ryan J. Elias. „Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols“. International Journal of Molecular Sciences 22, Nr. 2 (08.01.2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Der volle Inhalt der QuelleVan Buiten, Charlene B., und Ryan J. Elias. „Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols“. International Journal of Molecular Sciences 22, Nr. 2 (08.01.2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Der volle Inhalt der QuelleMarcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka und Skřivan Pavel. „Effect of the dough mixing process on the quality of wheat and buckwheat proteins“. Czech Journal of Food Sciences 35, No. 6 (20.12.2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.
Der volle Inhalt der QuelleGibson, Peter R., Jane G. Muir und Evan D. Newnham. „Other Dietary Confounders: FODMAPS et al.“ Digestive Diseases 33, Nr. 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.
Der volle Inhalt der QuelleDissertationen zum Thema "Gluten proteins"
Dupuis, Brigitte. „Effects of dough mixing on gluten proteins“. Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ41606.pdf.
Der volle Inhalt der QuelleWright, Richard James. „Biochemical studies of the gluten proteins in developing spring wheat and environmental effects on the gluten proteins in winter wheat“. Thesis, University of Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390794.
Der volle Inhalt der QuelleWu, Qiong. „Biofoams and Biocomposites based on Wheat Gluten Proteins“. Doctoral thesis, KTH, Fiber- och polymerteknologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-207778.
Der volle Inhalt der QuelleQC 20170524
Thompson, Stephanie Anne. „Engineering of wheat gluten proteins using a baculovirus vector“. Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315882.
Der volle Inhalt der QuelleSmith, Brennan M. „Characterization and functionality of carob germ proteins“. Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1659.
Der volle Inhalt der QuelleMateos, Ana Rodriguez. „Tyrosine crosslinking of wheat gluten proteins and its functional significance“. Thesis, University of Reading, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.434111.
Der volle Inhalt der QuelleMattioni, Bruna. „Effect of wheat processing and genotype on the gluten proteins“. reponame:Repositório Institucional da UFSC, 2017. https://repositorio.ufsc.br/xmlui/handle/123456789/177880.
Der volle Inhalt der QuelleMade available in DSpace on 2017-08-01T04:15:06Z (GMT). No. of bitstreams: 1 348596.pdf: 2480210 bytes, checksum: 254174b55dd985fe8496c68ad4b4058e (MD5) Previous issue date: 2017
Abstract : Wheat is worldwide utilized as a food grain since the late Stone Age and cultivated since 5000 b.c.. From wheat flour a diversity of baked products can be made because the unique ability of form a viscoelastic dough, characteristic controlled mainly by gluten proteins. Gluten proteins are among the most complex protein networks in nature due to numerous different components and distinct size, and due to variability caused by genotype, growing conditions and technological processes. On the other hand, Celiac disease (CD), the most common wheat intolerance worldwide, is a complex immune-mediated disease trigged by gluten ingestion. Assume a strictly gluten-free diet represents the only effective medical treatment for CD patients. On the other hand, treatments that involve time, temperature and pressure can change protein structure. The heat treatments can affect technological properties and reduce the allergenicity to varying extents in wheat flours and breads. Also, nowadays, there is growing interest in ancient wheats, such as einkorn, emmer, Khorasan (Kamut), faro, and spelt because might these varieties could be nontoxic to celiac and helthier than modern wheat. The aim of this project was to study the effect of wheat treatment and the different varieties of wheat on the gluten proteins and the implications in the immune response in vitro. This work was divided in 3 parts. I ? Brazilian commercial wheat flour was subjected to to spray drying, oven heating, ultrasound and microwave radiation. Solubility, monomeric and polymeric proteins and glutenin and gliadin profile were analyzed. Also, digestibility and the amount of potential celiac disease immune stimulatory epitopes were measured with the R5 monoclonal antibody and G12 ELISA assays. Heat treatment leads to unfolding of peptide chains, changes in hydrophobicity and susceptibility to the action of proteolytic enzymes. The treatments affected solubility, and with exception of ultrasound, all treatment showed low solubility of polymercis and monomerics proteins. Also, treatments affected glutenins and gliadins profile, the amount of the HMW-GS (High Molecular Weigh ? glutenin) decrease after spray-dry, oven and extrusion and the amount of the LMW-GS (Low Molecular Weigh ? glutenin) decrease too after spray-drying, microwave, oven and extrusion. Wheareas for gliadin, the amount of ?-gliadin increase after spra-drying and ultrasound treatments, and the amount of a/ß- gliadin decrease after all treatments, while the treatment to do not affected ?-gliadins amount. Also, digestibility decrease after spray-dryier and ultrasound. This changes with decrease of solubility and changes in profile of proteins is results of rearrange of proteins during the treatments, resulting in a higher complex structure. And, finally, the potential celiac disease immune stimulatory epitopes were measured, and showed lower amount after spray-drying treatment by R5 monoclonal antibody and lower amounts after spray-drying and microwave treatment by G12 ELISA test in relation to control flour. At last, even with the alteration on the gluten structure and complexicity, these changes do not allow to produce a safe product to celiacs, the amount of the potential celiac disease immune stimulatory epitopes still were too high. II ? Modern and ancients? wheat varieties are being tested against anti-Gliadin antibody. If aim to found a wheat nontoxic to celiacs, we tested pools of different wheats varieties, two of them with AA genome - T. monococcum ssp monococcum and T. urartu. Due agronomical caracteristic and comercial appeal, we used five T. turgidum wheat variety as follow: T. turgidum ssp durum (AABB), T. turgidum ssp polonicum (AABB), T. turgidum ssp turgidum (AABB) and T. turgidum ssp turanicum (AABB). All wheat flours were extracted, purified, separated using 2D gel eletrophoresis, stained with Comassie blue or were run a western blot with Gliadin antibody and Skeritt antibodies, and pictures of them were overlapping. All wheat varieties tested contained gluten proteins recognized by anti-gluten Skerritt and Gliadin antibodies related to T-cell stimulatory epitopes, at distinct levels. Einkorn and durum species tested here differ in toxicity depending on the sub-species. Eikorn tested showed higher immunogenicity that durum varaities. So, it is not safe for all celiacs to consume the wheat varieties tested, that include ancients? varieties. III - Additionally, this study verified if food products commercialized in Brazil were correctly labeled in relation to the presence or absence of gluten by using the ELISA R5 method. In relation to products sold in Brazil, the results show for the celiac population that companies are testing their food products to verify if labeling is correct to provide products that are safe and to accurately identify potential gluten levels. However, if 89% of gluten-free food products are correctly labeled, this means that 11% represent a risk for the health of the celiac population. To improve this amount, routine auditing is necessary to verify the correct labeling about gluten in food products and adopt good manufacturing practices. Brazil is becoming a global economic player, so it is important to be aligned with global legislation concerning gluten presence and ensure that the label can be trusted. This results in greater confidence in both the global market and consumers and represents one more step toward health maintenance for celiacs.
Introdução: O glúten é uma proteína encontrada nos grãos de trigo, centeio e cevada. Neste trabalho, considerar-se-á o trigo como a fonte de glúten, pelo fato desta matéria prima ser amplamente utilizada tecnologicamente no mundo, em pães, biscoitos, bolos e massas. Se, por um lado o consumo de pães é tido não somente como uma questão cultural, mas também religiosa através do mundo e do tempo, por outro lado, atualmente há discussões sobre o consumo de glúten. A adoção e indicação de dietas sem glúten, mesmo para quem não apresenta sintomas clínicos e fisiológicos de uma intolerância alimentar levou a Sociedade Brasileira de Alimentação e Nutrição a publicar um artigo sobre o posicionamento da mesma, esclarescendo que dietas sem glúten devem ser recomendadas apenas para indivíduos com alguma desordens relacionada ao glúten. Por outro lado, com esse debate, os casos de indivíduos que apresentam alguma disfunção ao ingerirem glúten, são mais facilmente identificados. Atualmente, o unico tratamento é a adoção de uma dieta sem gluten. Ainda hoje, o diagnóstico pode demorar, pois os sintomas podem ser diferentes de indivíduo para indivíduo, além disso, os sintomas se sobrepoem aos de outras doenças, o que leva médicos a investigarem outras doenças. Para facilitar o entendimento, diagnóstico e classificação, as desordens relacionadas ao glúten foram recentemente classificadas de acordo com a resposta em: autoimune, alérgica e de sensibilidade. Sendo que o presente trabalho é focado nas respostas autoumines provocadas pela ingestão de glúten, que são a doença celíaca, ataxia provocada pelo glúten e dermatite herpetiforme. A indentificação destas se dá por teste clínicos (sintomas), histológicos (danos no intestino), sorológicos (presença no soro dos anticorpos anti-gliadina, anti-endeomisio e anti- transglutaminase) e genéticos (presença dos genes DQ 2/8). Acredita-se que no Brasil dois milhões de indivíduos são celíacos ou possuem alguma desordem relacionada ao gluten. Como o único tratamento é a exclusão do glúten da dieta, acaba movimentado um mercado de produtos alimentícios sem glúten. No Brasil, o número de empresas de alimentos que comercilizam produtos sem glúten e o volume de vendas tem aumentando exponencialmente. Nos Estados Unidos, o mercado de produtos sem glúten movimentou 8,8 bilhões de dólares até 2014. Devido à importância econômica do trigo em nível nacional e mundial, fazem-se necessários mais estudos, não apenas em relação à doença celíaca, mas também em relação ao glúten de trigo e suas variedades, e como o tratamento térmico deste cereal, pode afetar ou influenciar na resposta imune de indivíduos com pré disposição genética. Além disso, surgem especulações sobre o consumo de trigo de diferentes variedades, as quais poderiam ser não ser tóxicas, umas vez que não passaram por tantos processos de hibridização e manipulação gênica como o trigo hexaplóide moderno. Objetivos: O principal objetivo deste trabalho foi estudar o efeito do tratamento térmico do trigo e as diferentes variedades de trigo sobre as proteínas do glúten e quais as implicações na resposta imune in vitro. Neste contexto, os seguintes objetivos específicos foram estabelecidos: Submeter farinha brasileira comercial aos tratamentos de extrusão, spray-dry, ultrassom, microondas e forneamento. Analisar as alterações em relação as características tecnológicas das proteínas que formam o glúten na farinha do trigo antes e após os tratamentos quanto à: solubilidade, proporção entre proteínas monoméricas e poliméricas, perfil de gliadinas e gluteninas. Analisar se houve aumento ou diminuição da digetibilidade, e se os tratamentos térmicos afetam a quantidade de epitopos estimuladores de células T em celíacos pelo teste de ELISA R5 e G12. Obter e analisar diferentes variedades de trigo sendo elas: Triticum monococcum ssp monococcum, Triticum urartu, Triticum turgidum ssp durum, Triticum turgidum ssp polonicum, Triticum turgidum ssp turgidum, Triticum turgidum ssp turanicum, Triticum aestivium ssp spelta. Analisar se houve diferença entre as variedades na quantidade de epitopos estimuladores de células T em celíacos in vitro, usando western blott e anticorpos comerciais específicos. Verificar se os produtos ?sem glúten? comercializados no Brasil estão corretamente rotulados.
Greenfield, Julia Josephine Anna. „Heterologous expression of modified wheat and barley storage proteins for structural and biophysical studies“. Thesis, University of Bristol, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336868.
Der volle Inhalt der QuelleSmith, Frances. „Patterns and pathways of proteolysis of gluten proteins in the gastrointestinal tract“. Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/patterns-and-pathways-of-proteolysis-of-gluten-proteins-in-the-gastrointestinal-tract(b3767aaa-19b8-4187-95a5-59bf5797ac11).html.
Der volle Inhalt der QuelleStathopoulos, Constantinos Evangelou. „The role of gluten proteins in gas cell stabilisation in dough during baking“. Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408984.
Der volle Inhalt der QuelleBücher zum Thema "Gluten proteins"
Lafiandra, Domenico, S. Masci und R. D'Ovidio, Hrsg. Gluten Proteins. Cambridge: Royal Society of Chemistry, 2004. http://dx.doi.org/10.1039/9781847552099.
Der volle Inhalt der QuelleInternational Workshop on Gluten Proteins (4th 1990 Winnipeg, Man.). Gluten proteins 1990. Herausgegeben von Bushuk Walter und American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists, 1992.
Den vollen Inhalt der Quelle findenCommission, United States International Trade. Wheat gluten. Washington, DC: U.S. International Trade Commission, 1998.
Den vollen Inhalt der Quelle findenUnited States International Trade Commission. Wheat gluten. Washington, DC: U.S. International Trade Commission, 1998.
Den vollen Inhalt der Quelle findenR, Shewry P., Tatham Arthur S und Bailey Allen J, Hrsg. Elastomeric proteins: Structures, biomechanical properties, and biological roles. Cambridge, UK: Cambridge University Press, 2003.
Den vollen Inhalt der Quelle findenInternational Workshop on Gluten Proteins (3rd 1987 Budapest, Hungary). Proceedings of the 3rd International Workshop on Gluten Proteins, Budapest, Hungary, May 9-12, 1987. Herausgegeben von Lásztity Radomír und Békés F. Singapore: World Scientific, 1987.
Den vollen Inhalt der Quelle findenJohn, Griffin. Paleo and gluten-free menus: New trends with old ingredients. Bloomington, IN: iUniverse, 2015.
Den vollen Inhalt der Quelle findenThompson, Dan. 101 paleo slow cooker recipes: Easy, delicious, gluten-free hands-off cooking for busy people. [Place of publication not identified]: Createspace, 2014.
Den vollen Inhalt der Quelle findenJessimy, Michael. The paleo diet: Lose 15 pounds in 2 weeks with the gluten free diet that works. Charleston, SC: [Createspace], 2014.
Den vollen Inhalt der Quelle findenAsefaw, Senai. Stimulation of myocardial AMP-activated protein kinase by AICAR increases cardiac glucose uptake and causes GLUT4 and GLUT1 translocation in vivo. [New Haven, Conn: s.n.], 1999.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Gluten proteins"
Schein, Catherine H. „Minding the Ps and Qs of Gluten“. In Conditionally Toxic Proteins, 41–56. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003333319-4.
Der volle Inhalt der Quellede Graaf, L. A., P. Kolster und J. M. Vereijken. „Modification of Wheat Gluten for Non-food Applications“. In Plant Proteins from European Crops, 335–39. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_56.
Der volle Inhalt der QuelleBelderok, B., J. Mesdag und D. A. Donner. „Survey of gluten proteins and wheat starches“. In Bread-making quality of wheat, 30–39. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_4.
Der volle Inhalt der QuelleLi, Haili, Keren Byrne, Crispin A. Howitt und Michelle L. Colgrave. „Efficient Extraction and Digestion of Gluten Proteins“. In Functional Proteomics, 405–12. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8814-3_22.
Der volle Inhalt der QuelleGontard, N., und S. Guilbert. „Edible and/or Biodegradable Wheat Gluten Films and Coatings“. In Plant Proteins from European Crops, 324–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_54.
Der volle Inhalt der QuelleGuerrieri, N., V. Lavelli und P. Cerletti. „The Gluten Complex Studied by Urea Denaturation and Red-ox Titration“. In Plant Proteins from European Crops, 243–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_41.
Der volle Inhalt der QuelleMangavel, C., A. C. Sanchez, Y. Popineau und J. Gueguen. „Film formation from wheat gluten proteins by FTIR spectroscopy“. In Spectroscopy of Biological Molecules: New Directions, 31–32. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4479-7_13.
Der volle Inhalt der QuelleBergthaller, W., H. Themeier und M. G. Lindhauer. „Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process“. In Plant Proteins from European Crops, 292–96. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_49.
Der volle Inhalt der QuelleHesser, J. M. „Wheat Gluten — A Natural Protein for the Future — Today“. In Amino Acid Composition and Biological Value of Cereal Proteins, 529–42. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_32.
Der volle Inhalt der QuelleSmulders, Marinus J. M., Luud J. W. J. Gilissen, Martina Juranić, Jan G. Schaart und Clemens C. M. van de Wiel. „Gene Editing of Wheat to Reduce Coeliac Disease Epitopes in Gluten“. In A Roadmap for Plant Genome Editing, 203–22. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-46150-7_13.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Gluten proteins"
Siti Djenar, Nancy, Retno Dwi Jayanti, Wilson Wilson und Zharfan Mazaya Qinthara. „The Effect of Sodium Sulfite with Varying Concentration on the Separation of Gliadin from Gluten“. In 4th International Seminar on Fundamental and Application of Chemical Engineering. Switzerland: Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-7zcsrd.
Der volle Inhalt der QuelleJoye, Iris. „Gluten as a unique protein building cereal product structure, is there an alternative?“ In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nszg5126.
Der volle Inhalt der QuelleAthamneh, Ahmad, und Justin Barone. „Enzyme-Mediated Self-Assembly of Highly Ordered Structures From Disordered Proteins“. In ASME 2008 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. ASMEDC, 2008. http://dx.doi.org/10.1115/smasis2008-540.
Der volle Inhalt der QuelleKonarev, Alexander V., I. Senderskiy, A. Tsarev, S. Timofeev, V. Zhuravlev, A. Kapustkina, Alexey V. Konarev, A. Lovegrove und V. Dolgikh. „Gluten hydrolysing proteases of Sunn pest Eurygaster integriceps Put. and related wheat bugs“. In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.126.
Der volle Inhalt der QuelleSharikov, A. Yu, V. V. Ivanov, E. N. Sokolova, M. V. Amelyakina und Elena Serba. „TECHNOLOGICAL ASPECTS OF OBTAINING GLUTEN-FREE CEREAL PRODUCTS BASED ON BIOCATALYTIC AND HYDROTHERMOMECHANICAL PROCESSES“. In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-152.
Der volle Inhalt der QuelleL'Hocine, Lamia, Allaoua Achouri, Emily Mason und Mélanie Pitre. „Allergenicity risk assessment of glabrous canaryseed as novel food protein source“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hyzq5376.
Der volle Inhalt der QuelleCalmas, Valentina, Olga Tabunscic und Svetlana Fedorciucova. „The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour“. In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.
Der volle Inhalt der QuelleElmehdi, H. M., M. G. Scanlon, J. H. Page und M. I. P. Kovacs. „Using ultrasonic velocity measurements to investigate thermal transitions and structural properties of gluten proteins“. In International Congress on Ultrasonics. Vienna University of Technology, 2007. http://dx.doi.org/10.3728/icultrasonics.2007.vienna.1708_elmehdi.
Der volle Inhalt der QuelleCosta, Mylena Lillyan Alves da, und Mauricio Johnny Loos. „Manufacturing process and research into the acceptability of special-shaped bread with partial replacement of wheat flour with green banana flour in a small bakery“. In I Seven International Engineering Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/seveniengineering-027.
Der volle Inhalt der QuelleTabunșcic, Olga, Valentina Calmas und Svetlana Fedorciucova. „Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance“. In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Gluten proteins"
Anderson, Olin, und Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.
Der volle Inhalt der QuelleGeppert, Taylor C., und Patrick J. Gunn. Effect of Excess Dietary Crude Protein from Corn Gluten Meal or Soybean Meal on Reproductive Function of Beef Cows Consuming Low Quality Forage. Ames (Iowa): Iowa State University, Januar 2015. http://dx.doi.org/10.31274/ans_air-180814-1271.
Der volle Inhalt der QuelleGrussing, Taylor, Allison Meyer und Patrick J. Gunn. Effect of Excess Metabolizable Protein Supplementation from Corn Gluten Meal or Soybean Meal on Plasma Amino Acid Concentrations of Beef Cows Consuming Low Quality Forage. Ames (Iowa): Iowa State University, Januar 2016. http://dx.doi.org/10.31274/ans_air-180814-412.
Der volle Inhalt der QuelleGrussing, Taylor, Allison Meyer und Patrick J. Gunn. Effect of Excess Metabolizable Protein Supplementation from Corn Gluten Meal or Soybean Meal on Plasma Amino Acid Concentrations of Beef Cows Consuming Low Quality Forage. Ames: Iowa State University, Digital Repository, 2016. http://dx.doi.org/10.31274/farmprogressreports-180814-2093.
Der volle Inhalt der QuelleFahima, Tzion, und Jorge Dubcovsky. Map-based cloning of the novel stripe rust resistance gene YrG303 and its use to engineer 1B chromosome with multiple beneficial traits. United States Department of Agriculture, Januar 2013. http://dx.doi.org/10.32747/2013.7598147.bard.
Der volle Inhalt der QuelleAnderson, Olin, Gad Galili und Ann Blechl. Heterologous Expression of Wheat High Molecular Weight Glutenin Subunit Genes: Analysis and Modification of Protein Sequences Affecting Dough Quality. United States Department of Agriculture, Januar 1993. http://dx.doi.org/10.32747/1993.7603826.bard.
Der volle Inhalt der QuelleWong, Eric A., und Zehava Uni. Nutrition of the Developing Chick Embryo: Nutrient Uptake Systems of the Yolk Sac Membrane and Embryonic Intestine. United States Department of Agriculture, Juni 2012. http://dx.doi.org/10.32747/2012.7697119.bard.
Der volle Inhalt der QuelleDelmer, Deborah, Nicholas Carpita und Abraham Marcus. Induced Plant Cell Wall Modifications: Use of Plant Cells with Altered Walls to Study Wall Structure, Growth and Potential for Genetic Modification. United States Department of Agriculture, Mai 1995. http://dx.doi.org/10.32747/1995.7613021.bard.
Der volle Inhalt der QuelleDelmer, Deborah P., und Prem S. Chourey. The Importance of the Enzyme Sucrose Synthase for Cell Wall Synthesis in Plants. United States Department of Agriculture, Oktober 1994. http://dx.doi.org/10.32747/1994.7568771.bard.
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