gluten/oryza sativa

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Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread.

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Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the

Overexpressing wheat low-molecular-weight glutenin subunits in rice (Oryza sativa L. japonica cv. Koami) seeds.

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Genes encoding wheat low-molecular-weight glutenin subunits (LMW-GSs) that confer dough strength and extensibility were previously identified from Korean wheat cultivars. To improve low viscoelasticity of rice (Oryza sativa L.) dough caused by the lack of seed storage proteins comparable to

Quality characteristics of gluten free cookies prepared from different flour combinations.

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The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity.

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Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and

Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses.

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Wheat (Triticum spp. L.), rye (Secale cereal L.), and barley (Hordeum vulgare L.) seeds contain peptides toxic to celiac patients. Maize (Zea mays L.) and rice (Oryza sativa L.) are distant relatives of wheat as well as sorghum (Sorghum bicolor (L.) Moench) and are known to be safe for celiacs. Both

Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies.

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Black rice is a variety of pigmented rice. It contains numerous nutritional and bioactive components, including essential amino acids, functional lipids, dietary fibre, vitamins, minerals, anthocyanins, phenolic compounds, γ-oryzanols, tocopherols, tocotrienols, phytosterols and phytic acid. There

Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend.

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Development of bakery products containing rice ( Oryza sativa, Linn.) and teff ( Eragrostis tef) could have potential health benefits due to their gluten free nature. Nine experimental runs were generated using custom design by JMP 8 software. The effect of two factors, rice variety

Analysing lodging of the panicle bearing cereal teff (Eragrostis tef).

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Lodging, the permanent displacement of crop plants from their vertical because of root or shoot failure, is a major yield constraint of the gluten free, panicle bearing cereal teff. The objective of this paper was to analyse the causes of lodging of teff by using, modifying and validating

Diversifying crops for food and nutrition security - a case of teff.

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There are more than 50000 known edible plants in the world, yet two-thirds of global plant-derived food is provided by only three major cereals - maize (Zea mays), wheat (Triticum aestivum) and rice (Oryza sativa). The dominance of this triad, now considered truly global food commodities, has led to

[Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: formulation and acceptability].

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The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), originate mixtures without gluten which constitute a good alternative for the

[Product development on the basis of cereal and leguminous flours to coeliac disease in children aged 6-24 months; II: properties of the mixtures].

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The nutritional formulations of high protein content, provided by a flour mixture from two Andean cultures, quinua (Chenopodium quinua Willd) and lupino (Lupinus albus L), with two traditional cereals, maize (Zea mays L.) and rice (Oryza sativa L.), entailed to the preparation of a "sweet mixture"

Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain.

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Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current

Rice Components with Immunomodulatory Function.

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Rice (Oryza sativa) is one of the most important food crops in the world, and the effect of its consumption on human health is of great concern. Evidence has accumulated that rice contains several components, such as γ-oryzanol and rice bran fibers, which modulate the immune system. In addition,

Gibberellin Deficiency Confers Both Lodging and Drought Tolerance in Small Cereals.

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Tef [Eragrostis tef (Zucc.) Trotter] and finger millet [Eleusine coracana Gaertn] are staple cereal crops in Africa and Asia with several desirable agronomic and nutritional properties. Tef is becoming a life-style crop as it is gluten-free while finger millet has a low glycemic index which makes it

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