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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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Grimwade, B. et al., 1996. Comparison of the expression patterns of wheat gluten proteins and proteins involved in the secretory pathway in developing caryopses of wheat. Plant Molecular Biology

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424 Payne, P.I., Jackson, E.A., Holt, L.M. 1984. The association between γ -gliadin 45 and gluten strength in durum wheat varieties: A direct causal effect or the result of genetic linkage

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The milling and baking quality of wheat is mainly determined by the genetic basis, but may also be influenced by management techniques. Series of winter wheat varieties were examined under identical agronomic conditions in the experimental years of 1996-2001. Weed control, the rate and application time of nitrogen top dressing, the use of insecticide and fungicide and the climate of the production year were evaluated as main factors. In the present study two major characteristics: the protein and gluten content of grain samples, were examined. The effect of nitrogen fertilization proved to have the strongest impact on both quality indexes. no significant quality differences were induced by the various means of weed control. Plant protection treatments had a rather diverse effect on the contents of the protein and gluten in certain years. The protein and gluten values were correlated in all the experimental treatments, but the level of the correlation showed considerable variation. The effect of crop year proved to be the strongest, followed by fertilization, from among the quality-determining factors. The protein versus gluten correlation was also found to be the closest in the case of nitrogen top dressing applications.

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Glass transitions in starch, gluten and bread as measured

Dielectric spectroscopy and TMA methods

Journal of Thermal Analysis and Calorimetry
Authors: V. T. Huang, L. Haynes, H. Levine, and L. Slade

Dielectric Spectroscopy (DS) and Thermomechanical Analysis (TMA) were used to identity the glass transition temperature (T g) of native wheat starch, vital wheat gluten and a commercial bread, in response to changes in moisture content. An open-ended coaxial probe technique was used to measure the permittivity or dielectric constant (ɛ′) and the loss factor (ɛ″) as functions of moisture, for 2.45 GHz frequency, at constant density and temperature. Plots of ɛ′ and ɛ″ as functions of moisture content showed dramatic changes in mobility-based dielectric properties, which occur upon transition from the glassy solid to the rubbery liquid state. The modified TMA method can measure the change in viscoelastic properties aroundT g. This study further confirms that synthetic polymer science principles can be applied to food systems.

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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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Edible wheat gluten (WG) protein films

Preparation, thermal, mechanical and spectral properties

Journal of Thermal Analysis and Calorimetry
Authors: S. C. Mojumdar, C. Moresoli, L. C. Simon, and R. L. Legge

Introduction Wheat gluten (WG) proteins can be utilized to make films with novel functional properties, such as selective gas barrier properties and rubber-like mechanical properties. WG-based materials are homogeneous

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Cereal Research Communications
Authors: T. Abonyi, S. Tömösközi, M. Budai, Sz. Gergely, É. Scholz, D. Lásztity, and R. Lásztity

Abonyi, T., Király, I., Tömösközi, S., Baticz, O., Guóth, A., Gergely, Sz., Scholz, É., Lásztity, D., Lásztity, R. 2007. Synthesis of gluten-forming polypeptides. 1. Biosynthesis of gliadins and glutenin subunits

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Progress in Agricultural Engineering Sciences
Authors: Anikó Kovács, Raul Kolinka, Györgyné Kóczán, and Zoltán Kókai

., 2020 ). International studies proved that the gluten sensitivity is one of the most common lifelong disorders, which concern 1% of the European population ( Mustalahti et al., 2010 ). According to Singh et al. (2018) this number is even higher

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