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Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
fibre rapidly digested starch slowly digested starch high-performance liquid chromatography
2016/2/23
The important nutritional characteristics of the Rubiota spelt variety, grown in the Czech Republic, were reported. We evaluated the contents of total dietary fibre, protein, wet gluten, total starch,...
Gluten-Free Food – the Influence of Selected Qualitative Characteristics on Consumer Decision Making of Coeliacs in Hospitality Establishments
coeliac disease consumer behaviour food consumption purchase
2015/12/30
The perceptions of individuals with coeliac disease about gluten-free products and their consumer behaviour when eating
out in hospitality establishments in the Czech Republic were investigated. The...
The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the wh...
AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Intact Gluten Using an R5 Sandwich ELISA
AOAC Approved Methods Technical Committee Report Immunochemical Determination Intact Gluten an R5 Sandwich ELISA
2014/5/23
In 2008, the AACC International Protein Technical Committee (now the Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in selected foods using...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method
polymerase chain reaction ELISA wheat rye barley gliadin
2014/2/26
A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid p...
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
microelements proteins buckwheat flour gluten-free bread coeliac desease
2014/2/25
Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins,...
Nutritional and functional properties of certain gluten-free raw materials
antioxidant capacity dietary fiber gluten-free raw materials minerals polyphenols starch
2014/2/27
Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber ...
Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
5-S-cysteinyl-3 4-dihydroxyphenylalanine (5-S-cysteinyldopa) polyphenol oxidase
2009/7/8
The effects of polyphenol oxidase (PPO) activity in wheat flour on the formation of protein-bound 5-S-cysteinyl-3, 4-di-hydroxyphenylalanine (5-S-cysteinyldopa) in gluten have been studied. The wheat ...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Role of Wheat Protein Fractions in the Expansion of Yakifu（Baked Gluten Product）
yakifu flour gluten
2009/6/18
The relationship between wheat flour protein and the expansion of yakifu, one of the traditional foods in Japan, was studied. Wheat flour proteins were fractionated by their solubility in various solv...
Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten
protein hydrolysate wheat gluten SPI enzymic hydrolysis
2009/6/18
For the production of highly soluble HVP (hydrolysed vegetable protein) by enzymic hydrolysis, wheat gluten suspension (6% w/w, protein) was pretreated with weak acid (0.1 N HCl) at 95\xa1 C for 1 h t...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
Isolation and Characterization of Peptides with Antioxidant Activity Derived from Wheat Gluten
wheat gluten hydrolysate peptide
2009/6/17
Peptides having potent antioxidant activity were separated from the hydrolysate of wheat gluten by ion-exchange and gel filtration chromatography. Peptides obtained by SP Sephadex C-25 chromatography ...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...