Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Low-gluten"'
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 404-409 (2023)
ABSTRACTBlueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied. The addition of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten
Externí odkaz:
https://doaj.org/article/0b5f20006a944866b1fa6b737470c721
Akademický článek
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Autor:
Nusrat Jan, H. R. Naik, Gousia Gani, Omar Bashir, Tawheed Amin, Sajad Mohd Wani, Shakeel Ahmad Sofi
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-12 (2022)
Abstract This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant
Externí odkaz:
https://doaj.org/article/461fad7710024197aefdbf0fae082f88
Autor:
PEI Jie, YU Chunmei
Publikováno v:
Nantong Daxue xuebao. Ziran kexue ban, Vol 20, Iss 4, Pp 65-71 (2021)
Multiparent advanced generation intercross(MAGIC) populations are one of the new generation of crop genetic population with high genetic recombination and diversity. At present, the quality of the elite weak-gluten wheat is unstable, and there are ga
Externí odkaz:
https://doaj.org/article/18c9e9f601e042868c3b3973907ff0d4
Autor:
Nusrat Jan, H.R. Naik, Gousia Gani, Omar Bashir, Syed Zameer Hussain, A.H. Rather, Imtiyaz A. Zargar, Sajad Mohd Wani, Tawheed Amin
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 2, Pp 116-127 (2021)
This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio, baking temperature, baking time, drying temperature and yeast were
Externí odkaz:
https://doaj.org/article/594f5353d40b4248a1f198f8722d0842
Publikováno v:
Di-san junyi daxue xuebao, Vol 43, Iss 1, Pp 68-74 (2021)
Objective To observe the effects of low-gluten rice feeding on nutrient metabolism and renal function in mice. Methods Thirty male C57/BL6 mice aged 6-8 weeks were randomly divided into 3 equal groups for dietary intervention with normal chow (contro
Externí odkaz:
https://doaj.org/article/aef17ad40cf54946882c32d5a00dc80b
Autor:
Zhi-Tao Li, Shuang-Xin Han, Jia-Yang Pu, Yu-Ying Wang, Yun Jiang, Min-Jie Gao, Xiao-Bei Zhan, Song Xu
Publikováno v:
Foods, Vol 12, Iss 4, p 855 (2023)
Low-gluten rice is part of a special diet for chronic kidney disease patients, but its digestive mechanism in the gastrointestinal tract is unclear. In this study, low-gluten rice (LGR), common rice (CR), and rice starch (RS) were used as experimenta
Externí odkaz:
https://doaj.org/article/4de501059e3947f59e042b501f3d9a95
Akademický článek
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Autor:
Anil K. Verma, Sayanti Mandal, Aadhya Tiwari, Chiara Monachesi, Giulia N. Catassi, Akash Srivastava, Simona Gatti, Elena Lionetti, Carlo Catassi
Publikováno v:
Foods, Vol 10, Iss 10, p 2351 (2021)
Wheat gluten contains epitopes that trigger celiac disease (CD). A life-long strict gluten-free diet is the only treatment accepted for CD. However, very low-gluten wheat may provide an alternative treatment to CD. Conventional plant breeding methods
Externí odkaz:
https://doaj.org/article/6a7a417162e04d21ae5f0e79649cf104
Publikováno v:
Agriculture, Vol 11, Iss 4, p 302 (2021)
Low-gluten rice cultivar D105 was grown in the field under five nitrogen (N) treatments (N0: 0, N90: 90, N135: 135, N180: 180, and N225: 225 kg·hm−2) to investigate the effect of N application rate on the yield and the resulting dynamic changes in
Externí odkaz:
https://doaj.org/article/949deb70136c4a3196f5cef9d863784a