AIMC Topic: Glutens

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Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms.

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy Mar 25, 2025
The non-invasive real-time analysis of the composition of alternative, plant-based protein sources is important to control high moisture extrusion processes and ensure the quality and texture of the final extrudates used in the elaboration of meat an...
Neural Networks, Computer Machine Learning Algorithms Spectroscopy, Near-Infrared Support Vector Machine Least-Squares Analysis Discriminant Analysis Plant Proteins Glutens Spectrophotometry, Infrared
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Discrimination of wheat gluten quality utilizing terahertz time-domain spectroscopy (THz-TDS).

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy Nov 17, 2024
Wheat is an important food crop in the world, and wheat gluten quality is one of the important standards for judging the use of wheat. In this study, a combination of chemometric and machine learning methods based on THz-TDS were used to identify thr...
Neural Networks, Computer Algorithms Support Vector Machine Triticum Glutens Refractometry Terahertz Spectroscopy
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Estimation of wheat protein content and wet gluten content based on fusion of hyperspectral and RGB sensors using machine learning algorithms.

Food chemistry Mar 22, 2024
The protein content (PC) and wet gluten content (WGC) are crucial indicators determining the quality of wheat, playing a pivotal role in evaluating processing and baking performance. Original reflectance (OR), wavelet feature (WF), and color index (C...
Machine Learning Algorithms Triticum Plant Proteins Glutens
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A novel gluten knowledge base of potential biomedical and health-related interactions extracted from the literature: Using machine learning and graph analysis methodologies to reconstruct the bibliome.

Journal of biomedical informatics May 23, 2023
BACKGROUND: In return for their nutritional properties and broad availability, cereal crops have been associated with different alimentary disorders and symptoms, with the majority of the responsibility being attributed to gluten. Therefore, the rese...
Humans Machine Learning Algorithms Natural Language Processing Knowledge Bases Glutens
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Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems.

Food research international (Ottawa, Ont.) Nov 1, 2018
In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS-gluten and PS-hydroxypropylmethylcellulose (HPMC) dough-like...
Water Models, Chemical Starch Fermentation Solanum tuberosum Chemical Phenomena Bread Glutens Hydrostatic Pressure Hypromellose Derivatives
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Characterization and Identification of Cryptic Biopeptides in (Wangenh K. Koch) Storage Proteins.

BioMed research international Nov 27, 2017
The objective of this research was to identify and characterize the encoded peptides present in nut storage proteins of . It was found, through in silico prediction, proteomic analysis, and MS spectrometry, that bioactive peptides were mainly found i...
Peptides Antioxidants Proteomics Seeds Nuts Seed Storage Proteins Glutens Carya Protease Inhibitors
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