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Chemical and structural characteristics of proteins of non-vital and vital wheat glutens.

• Authors : Ortolan, Fernanda^1,2 (AUTHOR) ; Urbano, Karoline¹ (AUTHOR) ; Netto, Flavia Maria¹ (AUTHOR)

Subjects: *CYTOSKELETAL proteins; *GLUTEN; *GLIADINS

• Source: Food Hydrocolloids. Apr2022, Vol. 125, pN.PAG-N.PAG. 1p.

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The Perils of Pasta.

• Authors : Underwood, Anne; Peraino, Kevin

Subjects: *CELIAC disease; *GLUTEN; *GENETIC disorders

• Source: Newsweek. 10/11/1999, Vol. 134 Issue 15, p89. 2p. 1 Color Photograph.

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Digestible nutrient and energy values of corn and wheat glutens fed to Atlantic salmon (Salmo salar) are affected by feed processing method.

• Authors : Glencross, Brett¹ (AUTHOR) ; Grobler, Teresa¹ (AUTHOR); Huyben, David² (AUTHOR)

Subjects: *GLUTEN; *ATLANTIC salmon; *WHEAT as feed

• Source: Aquaculture. Nov2021, Vol. 544, pN.PAG-N.PAG. 1p.

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Rheological properties of vital wheat glutens with water or sodium chloride.

• Authors : Ortolan, Fernanda^1,2 ; Corrêa, Gabriela Paiva¹ ; da Cunha, Rosiane Lopes¹

Subjects: *GLUTEN; *RHEOLOGY; *SALT

• Source: LWT - Food Science & Technology. Jun2017, Vol. 79, p647-654. 8p.

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Conductive and adhesive gluten ionic skin for eco-friendly strain sensor.

• Authors : Han, Xiangsheng¹ (AUTHOR) ; Lu, Wenyu¹ (AUTHOR); Yu, Wenfan¹ (AUTHOR)

Subjects: *STRAIN sensors; *GLUTEN; *ELECTRIC conductivity

• Source: Journal of Materials Science. Feb2021, Vol. 56 Issue 5, p3970-3980. 11p. 1 Color Photograph, 2 Diagrams, 3 Graphs.

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einkorn.

• Authors : Zevnik, Neil

Subjects: *GLUTEN; *GRAIN; RECIPES (Cooking)

• Source: Better Nutrition. Mar2013, Vol. 75 Issue 3, p58-60. 2p.

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Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology.

• Authors : STATHOPOULOS, COSTAS E.¹ ; TSIAMI, AMALIA A.²; SCHOFIELD, J. DAVID³

Subjects: *GLUTEN; *MOLECULAR weights; *RHEOLOGY

• Source: Journal of Food & Nutrition Research. 2009, Vol. 48 Issue 3, p141-147. 7p. 1 Chart, 6 Graphs.

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Effect of glutens of different quality on dough characteristics and breadmaking performance

• Authors : Marchetti, Lucas¹; Cardós, Miguel^2,3; Campaña, Leda²

Subjects: *PERFORMANCE; *GLUTEN; *DOUGH

• Source: LWT - Food Science & Technology. Apr2012, Vol. 46 Issue 1, p224-231. 8p.

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Getting Rid of Gluten.

• Authors : Whelan, Ann

Subjects: *CELIAC disease; *GLUTEN; *NUTRITION

• Source: Vegetarian Times. Apr99, Issue 260, p24. 4p. 1 Color Photograph.

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Demystifying Cooking Terms: Cooking most of your meals at home is the healthy choice. Understanding the "why" behind recipe instructions can make it easier.

Subjects: *GLUTEN; *SALADS; *FOOD security

• Source: Tufts University Health & Nutrition Letter. Jun2023, Vol. 41 Issue 4, p4-5. 2p.

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