Flour Standards
نویسندگان
چکیده
منابع مشابه
Flour protein antigens in occupational flour hypersensitivity.
Thirty serum samples from clinical cases of flour hypersensitivity were analyzed for wheat or rye flour protein antibodies. The patients included 20 bakers and 10 others who also had occupational flour exposure. Twenty-three cases had antiflour antibodies which recognized antigens other than control sera in the flour protein patterns. The immunologic response of individual cases seemed very var...
متن کاملFlour powers
Scientists working in areas that are (rightly or wrongly) socially contentious might benefit by perusing readers' comments lodged on online newspaper websites after the appearance of announcements in their fields. On many occasions, they would find not only approving sentiments but also a surprising degree of hostility. The recent announcement of draft sequence coverage of the wheat genome prov...
متن کاملEffect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.
Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...
متن کاملSorghum Flour Characterization and Evaluation in Gluten-free Flour Tortilla
Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content and starch pasting properties) and end product in gluten-free tortilla. A commercial sorghum flour (TVM) was used as a cont...
متن کاملEnriching Flour, Enriching Lives: The Flour Fortification Initiative
Wheat, the "Staff of Life", has been an essential commodity to human existence through the centuries and is currently the most widely consumed staple food (Bagriansky, 2002). As versatile as they are nutritious, wheat products have graced tables in all continents. The range of forms this staple food takes is correspondingly varied: crusty French bread, soft Mexican tortillas and spicy Indonesia...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nature
سال: 1917
ISSN: 0028-0836,1476-4687
DOI: 10.1038/098390c0