Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-12-19T00:00:00Z
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
BROADER CONCEPT
- Białka (pl)
NARROWER CONCEPTS
- maize gluten (en)
- wheat gluten (en)
COMPOSE
- Pasza glutenowa (pl)
HAS COMPONENT
- Glutenina (pl)
INCLUDED IN
- Białko zbóż (pl)
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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წებოგვარა
Created: 2018-02-08T10:54:50Z
Last modified: 2018-02-08T14:29:32Z
skos:notation: f42c2600
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წებოვანა
Created: 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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Japanese
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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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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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Swahili
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Thai
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Turkish
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gluten
Created: 1981-01-21T00:00:00Z
skos:notation: 3294
Last modified: 2021-05-24T17:34:42Z
URI
http://aims.fao.org/aos/agrovoc/c_3294
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