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Wheat gluten films obtained by compression molding
Edible films based on plasticized wheat gluten protein were prepared by intensive mixing followed by compression molding, a thermoplastic process involving relatively high temperature and high pressure. The effects of water ...
Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these ...
Trace element concentrations in commercial gluten-free amaranth bars
Gluten-free foods are specially designed to be consumed by people who suffer from celiac disease or some type of gluten intolerance. Few studies are currently available about trace element contents in gluten-free foods. ...
Efecto de Fuentes de Azufre Sobre el Rendimiento y Calidad de Trigo y Pradera en Dos Andisoles
(Instituto de Investigaciones Agropecuarias, INIA, 2006)
Effect of tolerance to Septoria tritici blotch on grain yield, yield components and grain quality in Argentinean wheat cultivars
Septoria tritici blotch (STB) caused by Zymoseptoria tritici (Mycosphaerella graminicola) is a major disease of wheat worldwide due to significant losses in grain yield and quality. Disease tolerance is the ability to ...
Fumonisins in maize and gluten meal analysed in Argentinean wet milling industrial plants by ELISA compared with HPLC-FLD method
Fumonisins are frequent contaminants of maize. Wet milling industrial plants in Argentina control not only maize, but the fractions of the process. The performance of two ELISA test kits (G and K) from different brands ...