gluten
41gluten — glitimas statusas T sritis augalininkystė apibrėžtis Baltyminė, tąsi masė, gaunama iš miltų tešlos gumulėlio, išplovus krakmolą ir susidaranti iš kviečių gliadinų ir gliuteninų. atitikmenys: angl. gluten rus. клейковина …
Žemės ūkio augalų selekcijos ir sėklininkystės terminų žodynas
42gluten — n. 1 a mixture of proteins present in cereal grains. 2 archaic a sticky substance. Etymology: F f. L gluten glutinis glue …
43Gluten sensitivity — (GS) encompasses a collection of medical conditions in which gluten has an adverse effect. For individuals with gluten sensitive enteropathy, removal of gluten generally results in the restoration of villus architecturecite journal | author =… …
44Gluten-free beer — is beer made from ingredients that do not contain glycoproteins (gluten). People who have gluten intolerance (including celiacs and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains commonly used to make beer,… …
45Gluten-sensitive enteropathy associated conditions — Gluten sensitive enteropathy (GSE) has key symptoms typically restricted to the bowel and associated tissues, however there are a wide variety of associated conditions. These include bowel disorders (diarrhoea, constipation, irritable bowel),… …
46Gluten exorphin — Gluten exorphines are a group of opioid peptides which are formed during digestion of the gluten protein. It has been hypothesized that children with autism have abnormal leakage from the gut of these compounds, which then pass into the brain and …
47Gluten bread — Gluten Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable… …
48Gluten casein — Gluten Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable… …
49Gluten fibrin — Gluten Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable… …
50gluten bread — n. bread made from flour rich in gluten and low in starch …
