Información sobre el concepto
TÉRMINO PREFERIDO

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Creado: 2002-12-12T00:00:00Z
skos:notation: 3294
DEFINICIÓN
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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)Creado: 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)Fuente: http://www.tubaterim.gov.tr/
Creado: 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)
CONCEPTO GENÉRICO
- بروتينات (ar)
CONCEPTOS MÁS ESPECÍFICOS
- maize gluten (en)
- غلوتين القمح (ar)
COMPONE
- غلوتين الأعلاف (ar)
TIENE COMPONENTE
- غلوتنين (ar)
INCLUIDO EN
- بروتينات الحبوب (ar)
EN OTROS IDIOMAS
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alemán
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checo
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chino
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coreano
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eslovaco
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español
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francés
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georgiano
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წებოგვარაCreado: 2018-02-08T10:54:50Z
Última modificación: 2018-02-08T14:29:32Z
skos:notation: f42c2600
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წებოვანაCreado: 2020-02-17T12:22:29.539+01:00
skos:notation: 0cc575ec
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hindi
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húngaro
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inglés
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italiano
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japonés
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lao
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noruego bokmal
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persa
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polaco
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portugués
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rumano
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ruso
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tailandés
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turco
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glutenCreado: 1981-01-21T00:00:00Z
Última modificación: 2021-05-24T17:34:42Z
skos:notation: 3294
URI
http://aims.fao.org/aos/agrovoc/c_3294
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