Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-09T00:00:00Z
skos:notation: 3294
DEFINITION
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A mixture of two seed storage protein classes, gliadin and glutenin, found in the endosperm of cereal (particularly wheat) grain. High levels of gluten impart elasticity to dough, and thus the composition of wheat glutens largely determines whether a specific flour is suitable for biscuit or bread making. Sensitivity of the lining of the intestine to gluten in some humans results in coeliac disease, a condition that requires a gluten-free diet.
(en)Created: 1/18/18
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Buğday, çavdar, arpa gibi tahılların içerisinde yer alan, içerdiği nişasta çıkarıldıktan sonra geri kalan ve kullanıldığı hamura elastik özelliği veren protein grubu.
(tr)Source: http://www.tubaterim.gov.tr/
Created: 12/11/17
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Gluten (from Latin gluten, \\\\"glue\\\\") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.
(en)
BROADER CONCEPT
- タンパク質 (ja)
NARROWER CONCEPTS
- maize gluten (en)
- wheat gluten (en)
COMPOSE
- グルテンフィード、グルテン飼料 (ja)
HAS COMPONENT
- グルテニン (ja)
INCLUDED IN
- 穀類タンパク質 (ja)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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French
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Georgian
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წებოგვარაCreated: 2018-02-08T10:54:50Z
Last modified: 2018-02-08T14:29:32Z
skos:notation: f42c2600
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წებოვანაCreated: 2020-02-17T12:22:29.539+01:00
skos:notation: 0cc575ec
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German
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Hindi
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Hungarian
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Italian
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Korean
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Lao
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Norwegian Bokmål
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Persian
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Polish
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Portuguese
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Romanian
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Russian
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Slovak
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Spanish
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Thai
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Turkish
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glutenCreated: 1981-01-21T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 3294
URI
http://aims.fao.org/aos/agrovoc/c_3294
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