Zobrazeno 1 - 10
of 79
pro vyhledávání: '"low-gluten"'
Autor:
Ziying Yi, Dagang Chen, Xinqiao Zhou, Jie Guo, Ke Chen, Chanjuan Ye, Chuanguang Liu, Juan Liu
Publikováno v:
Foods, Vol 13, Iss 23, p 3911 (2024)
This paper aims to review the research progress on the processing and utilization of functional rice and explore its potential to enhance human health. The research progress in the processing and utilization of colored rice, low-protein rice, high-re
Externí odkaz:
https://doaj.org/article/d95d06658a6441f98610b16688b4421b
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
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
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
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
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