COEXPRESSION OF THE HIGH MOLECULAR WEIGHT GLUTENIN SUBUNIT 1AX1 AND PUROINDOLINE IMPROVES DOUGH MIXING PROPERTIES IN DURUM WHEAT (TRITICUM TURGIDUM L. SSP. DURUM).

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness.The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough.One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays

Abstract Background The Australian Commission on Safety and Quality in Health Care released a set of national standards which became a mandatory part of accreditation in 2013.Standard 9 focuses on the identification and treatment of deteriorating patients.The objective of the study was to identify changes in the characteristics and perceptions of r

The highly active photocatalyst of Ag3PO4 could be synthesized under ammonia solution using the facile co-precipitation method with the starting material of AgNO3 and Na2HPO4.12H2O.The variation of ammonia concentration was designed at 0.00, 0.05, 0.15, and 0.30 M.The products were characterized using X-ray diffraction, UV-diffuse reflectance spect

Pernilla Garmy,1,2 Anna Forsberg2,3 1Faculty of Health Sciences, Kristianstad University, Kristianstad 291 88, Sweden; 2Department of Health Sciences, Lund custom congratulations banner University, Lund 221 00, Sweden; 3Department of Cardiothoracic Surgery, Lund University, Skåne University Hospital, Lund, SwedenCorrespondence: Pernilla Garmy