Artigos de revistas sobre o tema "Gluten proteins"
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Yang, Tao, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang e 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, n.º 15 (31 de julho de 2022): 8523. http://dx.doi.org/10.3390/ijms23158523.
Texto completo da fonteWieser, Herbert. "Chemistry of gluten proteins". Food Microbiology 24, n.º 2 (abril de 2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.
Texto completo da fonteOrtolan, Fernanda, Karoline Urbano e Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation". British Food Journal 120, n.º 7 (2 de julho de 2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.
Texto completo da fonteSkendi, Adriana, Maria Papageorgiou e Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread". Foods 10, n.º 9 (25 de agosto de 2021): 1997. http://dx.doi.org/10.3390/foods10091997.
Texto completo da fonteKharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65". Reports — Medical Cases, Images, and Videos 3, n.º 3 (26 de agosto de 2020): 24. http://dx.doi.org/10.3390/reports3030024.
Texto completo da fonteMariann Móré, Zoltán Győri e Péter Sipos. "The relationship between gluten proteins and baking quality". Acta Agraria Debreceniensis, n.º 48 (31 de julho de 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.
Texto completo da fonteVan Buiten, Charlene B., e Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols". International Journal of Molecular Sciences 22, n.º 2 (8 de janeiro de 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Texto completo da fonteVan Buiten, Charlene B., e Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols". International Journal of Molecular Sciences 22, n.º 2 (8 de janeiro de 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Texto completo da fonteMarcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka e 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 de dezembro de 2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.
Texto completo da fonteGibson, Peter R., Jane G. Muir e Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, n.º 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.
Texto completo da fonteZiobro, Rafał, Lesław Juszczak, Mariusz Witczak e Jarosław Korus. "Non-gluten proteins as structure forming agents in gluten free bread". Journal of Food Science and Technology 53, n.º 1 (25 de setembro de 2015): 571–80. http://dx.doi.org/10.1007/s13197-015-2043-5.
Texto completo da fonteKrupa-Kozak, U., M. Wronkowska e M. Soral-Śmietana. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread". Czech Journal of Food Sciences 29, No. 2 (25 de março de 2011): 103–8. http://dx.doi.org/10.17221/136/2010-cjfs.
Texto completo da fonteVader, L. Willemijn, Arnoud de Ru, Yvonne van der Wal, Yvonne M. C. Kooy, Willemien Benckhuijsen, M. Luisa Mearin, Jan Wouter Drijfhout, Peter van Veelen e Frits Koning. "Specificity of Tissue Transglutaminase Explains Cereal Toxicity in Celiac Disease". Journal of Experimental Medicine 195, n.º 5 (4 de março de 2002): 643–49. http://dx.doi.org/10.1084/jem.20012028.
Texto completo da fonteL. Shan e C. Khosla. "Chemistry and Biology of Gluten Proteins". Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry 7, n.º 3 (1 de junho de 2007): 187–93. http://dx.doi.org/10.2174/187152207780832397.
Texto completo da fonteShewry, P. R., e A. S. Tatham. "Disulphide Bonds in Wheat Gluten Proteins". Journal of Cereal Science 25, n.º 3 (maio de 1997): 207–27. http://dx.doi.org/10.1006/jcrs.1996.0100.
Texto completo da fonteKõiv, Viia, e Tanel Tenson. "Gluten-degrading bacteria: availability and applications". Applied Microbiology and Biotechnology 105, n.º 8 (abril de 2021): 3045–59. http://dx.doi.org/10.1007/s00253-021-11263-5.
Texto completo da fonteGabler, Angelika Miriam, e Katharina Anne Scherf. "Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins". Biomolecules 10, n.º 9 (24 de agosto de 2020): 1227. http://dx.doi.org/10.3390/biom10091227.
Texto completo da fonteLei, Duo, e Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers". Journal of Engineered Fibers and Fabrics 16 (janeiro de 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.
Texto completo da fonte& Nasser, Jasim. "FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN". IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, n.º 3 (26 de junho de 2020): 777–88. http://dx.doi.org/10.36103/ijas.v51i3.1033.
Texto completo da fonteSharma, Girdhari M. "Immunoreactivity and Detection of Wheat Proteins by Commercial ELISA Kits". Journal of AOAC INTERNATIONAL 95, n.º 2 (1 de março de 2012): 364–71. http://dx.doi.org/10.5740/jaoacint.sge_sharma.
Texto completo da fonteJOHANSSON, E., M. L. PRIETO-LINDE, G. SVENSSON e J. Ö. JÖNSSON. "Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat". Journal of Agricultural Science 140, n.º 3 (maio de 2003): 275–84. http://dx.doi.org/10.1017/s0021859603003162.
Texto completo da fonteBanc, A., C. Charbonneau, M. Dahesh, M. S. Appavou, Z. Fu, M. H. Morel e L. Ramos. "Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels". Soft Matter 12, n.º 24 (2016): 5340–52. http://dx.doi.org/10.1039/c6sm00710d.
Texto completo da fonteCaputo, Ivana, Marilena Lepretti, Stefania Martucciello e Carla Esposito. "Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease". Enzyme Research 2010 (7 de outubro de 2010): 1–9. http://dx.doi.org/10.4061/2010/174354.
Texto completo da fonteCui, Tingting, Rui Liu, Tao Wu, Wenjie Sui e Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough". Polymers 11, n.º 5 (2 de maio de 2019): 794. http://dx.doi.org/10.3390/polym11050794.
Texto completo da fonteSabença, Carolina, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho e Gilberto Igrejas. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review". Foods 10, n.º 8 (30 de julho de 2021): 1765. http://dx.doi.org/10.3390/foods10081765.
Texto completo da fonteJin, Hua Li, Jin Shui Wang e Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave". Advanced Materials Research 343-344 (setembro de 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.
Texto completo da fonteHaro, Carmen, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino et al. "Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota". Foods 11, n.º 10 (16 de maio de 2022): 1439. http://dx.doi.org/10.3390/foods11101439.
Texto completo da fonteLundin, K. E., H. Scott, T. Hansen, G. Paulsen, T. S. Halstensen, O. Fausa, E. Thorsby e L. M. Sollid. "Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease patients." Journal of Experimental Medicine 178, n.º 1 (1 de julho de 1993): 187–96. http://dx.doi.org/10.1084/jem.178.1.187.
Texto completo da fonteGojkovic Cvjetkovic, Vesna S., Dragana M. Skuletic, Zeljka R. Marjanovic-Balaban, Dragan P. Vujadinovic, Danijela Z. Rajic e Vladimir M. Tomovic. "Gliadin Proteins in Muffins with Quinoa Flour". Food Processing: Techniques and Technology 54, n.º 1 (28 de março de 2024): 82–92. http://dx.doi.org/10.21603/2074-9414-2024-1-2490.
Texto completo da fonteShewry, P. R., N. G. Halford, P. S. Belton e A. S. Tatham. "The structure and properties of gluten: an elastic protein from wheat grain". Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 357, n.º 1418 (28 de fevereiro de 2002): 133–42. http://dx.doi.org/10.1098/rstb.2001.1024.
Texto completo da fonteLi, Bose, Stockwell, Howitt e Colgrave. "Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products". Molecules 24, n.º 20 (11 de outubro de 2019): 3665. http://dx.doi.org/10.3390/molecules24203665.
Texto completo da fonteMarjanović-Balaban, Željka, Vesna Gojković Cvjetković e Radoslav Grujić. "Gliadin proteins from wheat flour: the optimal determination conditions by ELISA". Foods and Raw Materials 9, n.º 2 (9 de novembro de 2021): 364–70. http://dx.doi.org/10.21603/2308-4057-2021-2-364-370.
Texto completo da fonteRiefolo, C., D. Ficco, L. Cattivelli e P. Vita. "Genetic diversity of gluten proteins inT. turgidumL." Cereal Research Communications 39, n.º 3 (setembro de 2011): 405–14. http://dx.doi.org/10.1556/crc.39.2011.3.10.
Texto completo da fonteRibotta, P. D., S. F. Ausar, D. M. Beltramo e A. E. León. "Interactions of hydrocolloids and sonicated-gluten proteins". Food Hydrocolloids 19, n.º 1 (janeiro de 2005): 93–99. http://dx.doi.org/10.1016/j.foodhyd.2004.04.018.
Texto completo da fonteLee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim e Joon-Young Jun. "Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production". Microorganisms 11, n.º 12 (29 de novembro de 2023): 2884. http://dx.doi.org/10.3390/microorganisms11122884.
Texto completo da fonteCaminero, Alberto, Esther Nistal, Alexandra R. Herrán, Jénifer Pérez-Andrés, Miguel A. Ferrero, Luis Vaquero Ayala, Santiago Vivas, José M. G. Ruiz de Morales, Silvia M. Albillos e Francisco Javier Casqueiro. "Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives". British Journal of Nutrition 114, n.º 8 (26 de agosto de 2015): 1157–67. http://dx.doi.org/10.1017/s0007114515002767.
Texto completo da fonteKłosok, Konrad, Renata Welc, Emilia Fornal e Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods". Molecules 26, n.º 2 (19 de janeiro de 2021): 508. http://dx.doi.org/10.3390/molecules26020508.
Texto completo da fonteTian, Na, Daniel A. Leffler, Ciaran P. Kelly, Joshua Hansen, Eric V. Marietta, Joseph A. Murray, Detlef Schuppan e Eva J. Helmerhorst. "Despite sequence homologies to gluten, salivary proline-rich proteins do not elicit immune responses central to the pathogenesis of celiac disease". American Journal of Physiology-Gastrointestinal and Liver Physiology 309, n.º 11 (1 de dezembro de 2015): G910—G917. http://dx.doi.org/10.1152/ajpgi.00157.2015.
Texto completo da fonteYamada, Yukinori, Tomoharu Yokooji, Kyohei Kunimoto, Koki Inoguchi, Ryohei Ogino, Takanori Taogoshi, Eishin Morita e Hiroaki Matsuo. "Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy". Foods 11, n.º 15 (22 de julho de 2022): 2181. http://dx.doi.org/10.3390/foods11152181.
Texto completo da fonteEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar e Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems". Foods 10, n.º 1 (8 de janeiro de 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Texto completo da fonteEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar e Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems". Foods 10, n.º 1 (8 de janeiro de 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Texto completo da fonteGasparre, Nicola, Marco van den Berg, Filip Oosterlinck e Arjen Sein. "High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement". Molecules 27, n.º 18 (9 de setembro de 2022): 5855. http://dx.doi.org/10.3390/molecules27185855.
Texto completo da fonteRibeiro, Miguel, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho e Gilberto Igrejas. "Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease". Antioxidants 9, n.º 6 (29 de maio de 2020): 463. http://dx.doi.org/10.3390/antiox9060463.
Texto completo da fonteSánchez-León, Susana, María José Giménez, Isabel Comino, Carolina Sousa, Miguel Ángel López Casado, María Isabel Torres e Francisco Barro. "Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition". Nutrients 11, n.º 12 (3 de dezembro de 2019): 2933. http://dx.doi.org/10.3390/nu11122933.
Texto completo da fonteFernández-Pérez, Silvia, Jenifer Pérez-Andrés, Sergio Gutiérrez, Nicolás Navasa, Honorina Martínez-Blanco, Miguel Ángel Ferrero, Santiago Vivas et al. "The Human Digestive Tract Is Capable of Degrading Gluten from Birth". International Journal of Molecular Sciences 21, n.º 20 (18 de outubro de 2020): 7696. http://dx.doi.org/10.3390/ijms21207696.
Texto completo da fonteMuslimov, N. Zh, A. B. Abuova e A. I. Kabylda. "Characteristics of the amino acid composition of flour types for gluten-free pasta production". Journal of Almaty Technological University, n.º 3 (25 de setembro de 2022): 64–73. http://dx.doi.org/10.48184/2304-568x-2022-3-64-73.
Texto completo da fonteTorbica, Aleksandra M., Jasna S. Mastilović, Milica M. Pojić e Žarko S. Kevrešan. "Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition". Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/148025.
Texto completo da fonteLeisle, D., M. I. Kovacs e N. Howes. "Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat". Canadian Journal of Genetics and Cytology 27, n.º 6 (1 de dezembro de 1985): 716–21. http://dx.doi.org/10.1139/g85-107.
Texto completo da fontePătraşcu, Livia, Iuliana Banu, Ina Vasilean e Iuliana Aprodu. "Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour". Food Science and Technology International 23, n.º 2 (24 de setembro de 2016): 142–55. http://dx.doi.org/10.1177/1082013216665722.
Texto completo da fonteUri, Csilla, Árpád Tóth, Péter Sipos, Mária Borbélyné Varga e Zoltán Győri. "The composition of gluten proteins and their effect on the rheological properties of gluten". Acta Agraria Debreceniensis, n.º 23 (23 de maio de 2006): 124–29. http://dx.doi.org/10.34101/actaagrar/23/3215.
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