Functional modification of vital wheat gluten with corn syrup using hydrothermal treatment

2005 ◽  
Vol 86 (2) ◽  
pp. 251-257
Author(s):  
Harmit Singh ◽  
Finlay MacRitchie ◽  
Yangsoo Kim ◽  
Ronald L Madl ◽  
Thomas J Herald
Keyword(s):  
Hydrothermal Treatment ◽  
Wheat Gluten ◽  
Corn Syrup ◽  
Functional Modification ◽  
Vital Wheat Gluten

scholarly journals Multicenter, randomized, double-blind, placebo-controlled clinical trial of vital wheat gluten oral immunotherapy

2019 ◽  
Vol 143 (2) ◽  
pp. 651-661.e9 ◽  
Author(s):  
Anna Nowak-Węgrzyn ◽  
Robert A. Wood ◽  
Kari C. Nadeau ◽  
Jacqueline A. Pongracic ◽  
Alice K. Henning ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Wheat Gluten ◽  
Oral Immunotherapy ◽  
Controlled Clinical Trial ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Vital Wheat Gluten

Market for Plant-Based Meat Alternatives

2019 ◽  
pp. 218-237
Author(s):  
Anusha Thakur
Keyword(s):  
Developing Economies ◽  
Consumer Preferences ◽  
Wheat Gluten ◽  
Product Portfolio ◽  
Market Growth ◽  
Gluten Intolerance ◽  
The World ◽  
Vital Wheat Gluten ◽  
Solid Form ◽  
Near Future

Shifting consumer preferences towards meat alternatives can be attributed to the factors such as health and ecological benefits, as well as meat adulteration. Increasing consumer demand for better grade of meat alternatives is also expected to boost the market growth in the near future. Protein sources from maize, peas, rice, and chickpeas are anticipated to witness significant growth and new developments. Alternatives such as bean curd or wheat gluten are expected to be the beneficial source of protein and phosphorous. This can be attributed to the fact that 50 g of vital wheat gluten in combination with water produces 2 ounces of gluten in a solid form, which further comprises of nearly 38 g of protein in each serving. However, factors such as the higher cost of meat substitutes inhibit the market growth, particularly in developing economies, wherein the dietary awareness is expected to be lower. Further factors, related to gluten intolerance and soy allergy, are also anticipated to restrain the market growth. This chapter includes a market study of meat alternatives across the world based on analyzing, estimating, and forecasting for the 2015-2025 period. Market determinants of the meat alternatives market are also explored to analyze market drivers, restraints, challenges, opportunities, trends, and developments. The competitive landscape section includes information related to key market players with an overview of product portfolio and strategic initiatives.

scholarly journals An econometric analysis of U.S. vital wheat gluten imports

1992 ◽  
Vol 7 (1) ◽  
pp. 65-75
Author(s):  
François Ortalo‐Magné ◽  
Barry K. Goodwin
Keyword(s):  
Wheat Gluten ◽  
Econometric Analysis ◽  
Vital Wheat Gluten

scholarly journals Use of vital wheat gluten in aquaculture feeds

2013 ◽  
Vol 9 (1) ◽  
pp. 21 ◽  
Author(s):  
Emmanuelle Apper-Bossard ◽  
Aurélien Feneuil ◽  
Anne Wagner ◽  
Frédérique Respondek
Keyword(s):  
Wheat Gluten ◽  
Vital Wheat Gluten
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