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.D., Hague, N.E. & Strober, W. (1980): Gluten-sensitive Enteropathy. J. clin. Invest. , 66 , 227–233. Strober W. Gluten-sensitive Enteropathy J

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Acta Alimentaria
Authors: E. Schall, Zs. Bugyi, L. Hajas, K. Török, and S. Tömösközi

. , Török , K. , Hajas , L. , Adonyi , Z. , Popping , B. & Tömösközi , S. ( 2013 ): Comparative study of commercially available gluten ELISA kits using an incurred reference material . Qual. Assur. Saf. Crop. , 5 , 79 – 87

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377 385 Gallagher, E., Gormley, T.R. & Arendt, E.K. (2003): Crust and crumb characteristics of gluten free breads. J. Fd Engng , 56 , 153

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.S. ( 2016 ): Microstructural, thermal and IR spectroscopy characterization of wheat gluten and its sub fractions . J. Food Sci. Tech. , 53 , 3356 – 3363 . Falcão

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Acta Alimentaria
Authors: I. Cioffi, L. Santarpia, A. Vaccaro, M. Naccarato, R. Iacone, M. Marra, F. Contaldo, and F. Pasanisi

of commercially available gluten-free pasta: A comparison between healthy and celiac subjects . Food Funct. , 5 , 3014 – 3017 . Bascuñán , K

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method for flour, rev. October, 1982. A.A.C.C. (1995): American Association of Cereal Chemists Approved Methods. Wet gluten and gluten index method, rev. October, 1994. Bushuk, W. (1985

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Gluten selective diseases). Tempus-Phare, Budapest, pp. 190–197. Kovács J. A táplálékallergiáról mindenkinek: Gluténszelektív betegségek

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winter wheat. The quality of wheat varieties is strongly influenced by year and genotype effects, and the effects of the management systems are also determinative on some physical and gluten quality characters of the grain ( Rakszegi et al., 2016

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Acta Alimentaria
Authors: A. Harasztos, G. Balázs, P.N. Csőke, S. D’Amico, R. Schönlechner, and S. Tömösközi

– . Labat , E. , Morel , M.H. & Rouau , X. ( 2001 ): Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing . Food Hydrocoll. , 15 , 47 – 52

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Rice brokens were utilized in the development of pasta products. Response surface methodology (RSM) was used to analyze the effect of pre-gelatinized rice flour (from rice brokens), vital gluten, water, glycerol monostearate (GMS) and sodium alginate on the quality responses (sensory, cooking quality, rehydration ratio and solids loss) of the pasta product. A rotatable central-composite design was used to develop models for the responses. Responses were affected most by changes in rice flour and vital gluten levels and to a lesser extent by water, GMS and sodium alginate levels. The maximum sensory score (39.69), cooking quality (12.38), rehydration ratio (3.11) and minimum solids loss (15.64) were identified at 671.05 g kg-1rice flour, 242.40 g kg-1water, 74.70 g kg-1vital gluten, 2.14 g kg-1GMS and 9.71 g kg-1sodium alginate levels.

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