A5074068456- Food composition and properties
- Celiac Disease Research and Management
- Wheat and Barley Genetics and Pathology
- Meat and Animal Product Quality
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microscopic Colitis
- Crop Yield and Soil Fertility
- Eosinophilic Esophagitis
- biodegradable polymer synthesis and properties
- Blood properties and coagulation
- Microbial metabolism and enzyme function
- Microbial Metabolites in Food Biotechnology
- Statistical and Computational Modeling
- Research, Science, and Academia
- Tissue Engineering and Regenerative Medicine
- Economic, financial, and policy analysis
- Plant Micronutrient Interactions and Effects
- Clinical practice guidelines implementation
- Plant responses to elevated CO2
- Food and Agricultural Sciences
- Transgenic Plants and Applications
- Information Systems and Technology Applications
- Digestive system and related health
- Agriculture Sustainability and Environmental Impact
AAC Clyde Space (United Kingdom)
2017
Food & Nutrition
2002-2014
Wageningen University & Research
2005
Arizona State University
1973
ABSTRACT Various studies have been carried out on wheat flour to understand protein and starch changes when subjected mixing temperature constraints, but structural of proteins at the typical moisture levels a dough system are not fully understood. The aim this research was improve our understanding (micro)structural mesoscopic level, through empirical rheology, microscopy (light scanning electron microscopy), sequential extractions, glutenin macropolymer wet weight along mixing, heating,...
In 2008, the AACC International Protein Technical Committee (now and Enzymes Committee) initiated a collaborative study of method for determining gluten in selected foods using an R5 antibody sandwich ELISA system. The has been approved as AACCI Approved Method 38-50.01. new validated testing to determine that they conform newly defined Codex threshold 20 mg gluten/kg total gluten-free products.
In 2008, the AACC International Protein Technical Committee (now and Enzymes Committee) initiated a collaborative study of method for determining gluten in fermented products using an R5 competitive ELISA system. The has been approved as AACCI Approved Method 38-55.01. new validated testing foods beverages to determine whether they conform newly defined Codex threshold 20 mg gluten/kg total gluten-free products.
Abstract The Protein and Enzymes Technical Committee of American Association Cereal Chemists initiated a collaborative study to confirm whether the G12 antibody-based sandwich ELISA test kit is able detect gluten in lower mg/kg (ppm) level. Twenty laboratories investigated 24 heat-treated non-heat-treated blind-coded samples with incurred levels up 100 mg/kg. method has been validated for testing foods conform defined Codex thresholds gluten-free products at less than 20 mg gluten/kg. showed...
The AACC International (AACCI) Protein and Enzyme Methods Technical Committee initiated a collaborative study of method for gluten quantitation in selected foods using G12 antibody sandwich ELISA system. has been approved as AACCI Approved Method 38-52.01. new validated testing rice flour rice-based products to verify that they conform the defined Codex threshold ≤20 mg gluten/kg labeled “gluten-free.”
Summary Four extruded noodles with same variety wheat flour mill streams (FMS) from the centre to outer layer of endosperm and 1 round or 3 rounds extrusion have different quantity rheological properties glutenin macropolymer (GMP). The results showed that GMP content G' plateau value GMP‐gel were 0.074 ~ 0.093 [g/(g noodle)] 575 1895 Pa, respectively. Meanwhile, freezing water content, cooking loss, textural hardness springiness 11.4 19.5 [g/(100 g water)], 1.7 2.0 water‐insoluble noodle)],...
Enzyme-linked immunosorbent assays (ELISAs) for gluten quantitation use specific antibodies that interact with epitopes of proteins trigger an immune response in celiac disease patients. To date, four ELISA methods have been validated by international collaborative studies. The Skerritt method was 2001. Three proprietary since developed and were between 2010 2013: the R5 sandwich ELISA, competitive G12 kits. In studies, had a limit detection (LOD) 3 mg gluten/kg relative reproducibility...
Abstract Backgrounds and Objectives Physicochemical changes that take place inside the wheat kernel during storage make quality stable. Storage temperature will affect different mechanisms of changes. The newly harvested “2 + 12” cultivar (H4399) “5 10” (XM26) grains were stored under ambient 4°C for 120 days, respectively, sampled grinding every 30 days. Findings With extension time, content crude protein glutenin macropolymer (GMP), Gʹ G" GMP gel, maximum resistance, extensibility both...
We are facing a global sustainable food protein challenge. New proteins, especially plant-based meat replacements, in high demand. For many years, replacing animal-derived proteins with plant-derived has been regarded as product development problem. By taking chemometric approach combined comprehensive aggregation model, it may be possible to develop better generic models for functionality and application prediction. Furthermore, the industry we seeing rise vegetable- products, recent...