Sentence examples for fractions of wheat from inspiring English sources

The changes in the glutelin and prolamin fractions of the chickpea flour and the resultant tarhana dough were similar to the glutenin and gliadin fractions of wheat and whole wheat flours and their tarhana samples.

Leaf and stem are the two major anatomical fractions of wheat straw.

In this study we looked into the differences in recalcitrance between two major anatomical fractions of wheat straw biomass, leaf and stem.

Zhang et al. [ 18] have demonstrated that pure leaf fractions of wheat straw were much less recalcitrant compared to pure stem, and were easily digested by commercial cellulase after moderate hydrothermal pretreatment.

Total RNA fractions of wheat accessions were isolated from grain tissue of 3 4 grains of one ear of single plants, grown in adjacent fields in the spring and summer of 2005.

This study focuses on the two major fractions of wheat straw, leaf and stem, and introduces a novel way of probing the recalcitrance of these two types of wheat straw biomass fractions before and after hydrothermal pretreatment by the use of interaction with water in either liquid or vapor form.

Celiac disease is caused by a peculiar sensitivity to the gluten fraction of wheat, rye, or other cereals; therefore, symptoms develop after the introduction of cereals into the diet.

The objective of this study was to examine the effects of a single xylanase preparation on the degradation of water-extractable (WE) and water-unextractable (WU) NSP-fractions of wheat samples with variable NSP-characteristics. Treatment of nine wheat samples with the same xylanase resulted in varying degrees of hydrolysis (DH).

The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants.

The major protein fraction of wheat grain is gluten which is largely responsible for the functional properties of dough.

Celiac Disease (CD) is an intestinal T cell-mediated disease caused by the gluten fraction of wheat or the homologous proteins from barley or rye.