Avancerad sökning

Hittade 4 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. Wheat Storage Proteins at Interfaces

    Författare :Jörgen Örnebro; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; adsorption; surfaces; interfaces; gliadins; glutenins; Livsmedelsteknik;

    Sammanfattning : This thesis deals with the properties of wheat storage proteins at interfaces. These proteins are the main constituents of gluten and are recognised for their importance in breadmaking. LÄS MER

  3. 2. Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

    Författare :Sbatie Lama; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. LÄS MER

  4. 3. Exploring the Wood Adhesive Performance of Wheat Gluten

    Författare :Petra Nordqvist; Eva Malmström Jonsson; Mats Johansson; Bo Mattiasson; KTH; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; plant protein; wood adhesive; mechanical properties; wheat gluten; soy protein isolate; gliadin; glutenin; adhesion; hydrolysis; heat treatment; AFM;

    Sammanfattning : The increasing environmental concern has reawakened an interest in materials based on renewable resources as replacement for petroleum-based materials. The main objective of this thesis was to explore plant proteins, more specifically wheat gluten, as a binder in wood adhesives intended for typical solid wood applications such as furniture and flooring. LÄS MER

  5. 4. Wheat sensitization : more than food allergy

    Författare :Nora Nilsson; Karolinska Institutet; Karolinska Institutet; []
    Nyckelord :;

    Sammanfattning : Background: Wheat is one of the six most common foods responsible for food allergies in children and is introduced into the diet early in life. In children ingestion of wheat can lead to a variety of clinical manifestations, including cutaneous, gastrointestinal and respiratory symptoms. LÄS MER