Información sobre el concepto
TÉRMINO PREFERIDO
![](resource/pics/about.png)
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Creado: 2006-12-06T00:00:00Z
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
CONCEPTO GENÉRICO
- fehérje (hu)
CONCEPTOS MÁS ESPECÍFICOS
- maize gluten (en)
- wheat gluten (en)
COMPONE
- glutén takarmány (hu)
TIENE COMPONENTE
- glutenin (hu)
INCLUIDO EN
- gabonafehérje (hu)
EN OTROS IDIOMAS
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alemán
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árabe
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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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წებოგვარა
Creado: 2018-02-08T10:54:50Z
Última modificación: 2018-02-08T14:29:32Z
skos:notation: f42c2600
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წებოვანა
Creado: 2020-02-17T12:22:29.539+01:00
skos:notation: 0cc575ec
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hindi
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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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suajili
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tailandés
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turco
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gluten
Creado: 1981-01-21T00:00:00Z
skos:notation: 3294
Última modificación: 2021-05-24T17:34:42Z
URI
http://aims.fao.org/aos/agrovoc/c_3294
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