gluten/pónaire soighe

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AiltTrialacha cliniciúlaPaitinní

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3 torthaí

Performance of ELISA and PCR methods for the determination of allergens in food: an evaluation of six years of proficiency testing for soy (Glycine max L.) and wheat gluten (Triticum aestivum L.).

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Logáil Isteach / Cláraigh

For the routine detection of allergens in foods, PCR and/or ELISA methods are employed. To assess the suitability of these methods, proficiency tests (PTs) could be used as a valuable instrument. It is a common practice to evaluate the results with respect to the experimentally obtained robust mean

Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.

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Logáil Isteach / Cláraigh

Dry soybean (Glycine max) residue (SBR) is a byproduct rich in dietary fibre and protein with high levels of essential amino acids. The effects due to the substitution of refined wheat flour with 5% or 10% SBR in dough rheology and hot-press tortilla texture, dimensions, colour, protein and dietary

Identification and characterisation of seed storage protein transcripts from Lupinus angustifolius.

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Logáil Isteach / Cláraigh

BACKGROUND In legumes, seed storage proteins are important for the developing seedling and are an important source of protein for humans and animals. Lupinus angustifolius (L.), also known as narrow-leaf lupin (NLL) is a grain legume crop that is gaining recognition as a potential human health food

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Herbal & Natural Medicine

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