glutenin oor Spaans

glutenin

naamwoord
en
(biochemistry) The glutelin protein of wheat

Vertalings in die woordeboek Engels - Spaans

glutenina

naamwoordvroulike
en
gluten protein of wheat
because we've got glutenin and gliadin,
porque tenemos glutenina y gliadina,
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glutenins
gluteninas

voorbeelde

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Voorbeelde moet herlaai word.
Rye flour contains gliadin as well as the protein glutelin (which is similar to glutenin).
Cualquiera puede robar aquí en medio de la noche a través de la ventanaLiterature Literature
Like amylopectin, glutenins are large repeating structures, or polymers, of more basic structures.
SUBRAYA que, antes de otorgar mandatos de negociación para nuevos acuerdos globales con terceros países, debe quedar claramente demostrado en cada caso que el acuerdo comunitario resultante tendría un valor añadido, en particular por lo que respecta a las perspectivas de conseguir nuevas posibilidades significativas para la industria y los usuarios de la UE y de aumentar la convergencia normativa con vistas a alcanzar una situación competitiva de igualdad de oportunidadesLiterature Literature
The gluten in most of these local wheats is ideal for bread-making because of the type of glutenins and gliadins that it contains.
Si esta película se hace, te doy mi camionetaEurlex2019 Eurlex2019
It all depends on the relationship between the concentration of glutenins and the concentration of gliadins.
¿ Qué sentiría un hombre que lo hubiese tomado?Literature Literature
When you add water to the flour to hydrate the two proteins, glutenin and gliadin, those two proteins are drawn to each other, and they bond.
Te has casado con una ineptaOpenSubtitles2018.v3 OpenSubtitles2018.v3
The term “gluten” encompasses two primary families of proteins, the gliadins and the glutenins.
Eso no es valorLiterature Literature
It has too much gliadin and not enough glutenin to trap fermentation gases.
Ten un poco de respetoLiterature Literature
Pastry: water, wheat flour types 45 or 55 (high levels of the proteins gliadin and glutenin), resulting in a pastry which is viscoelastic and cohesive.
Creo que el truco de la atropina resultóEurLex-2 EurLex-2
It consists of the protein components gliadin and glutenin which are isolated from wheat by rinsing the wheat dough until the starch and bran have been washed out.
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Results showed that the peptide sequences (epitopes) necessary to activate T cells are present in gluten proteins, including gliadin and various glutenins.
No te preocupes por las cobras, que Chris está pendientecordis cordis
Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.
¿ Alguna razón por la que no saltamos al hiperespacio?QED QED
Gluten is made up of two main groups of proteins, the glutenins and the gliadins.
Oiga, si es por el tipo de anoche, solo estaba de suerteLiterature Literature
Gliadins are known for their role, along with glutenin, in the formation of gluten.
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Gluten consists of gliadin and glutenin.
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The joint effect of high temperature (30oC) and high relative humidity (75%) conditions promoted a marked decrease of test weight and L, while increased tenacity (P) and W. Those changes in bread-making quality could be related to disulfide-sulfhydryl interchanges in glutenin polymers.
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Gluten is a protein of plant origin composed of 2 other proteins: gliadin and glutenin.
No, no saldrá bienParaCrawl Corpus ParaCrawl Corpus
Gluten proteins, consisting of gliadins and glutenins, are responsible for the unique viscoelastic properties of dough made with wheat flour, which distinguishes it from that of other cereals.
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Local gut inflammation (often lectin-induced) precedes more systemic inflammatory responses accompanied by antibodies to the different components of gluten (gliadin and glutenin), complexes with enzymes called transglutaminase, and to tissue in the brain, gut, and thyroid through a process called molecular mimicry.
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The glutenins, proteins found in wheat, are major a determinant of the durum wheat quality.
Demandada: Comisión de las Comunidades EuropeasParaCrawl Corpus ParaCrawl Corpus
It’s made up of two protein groups - gliadin and glutenin, which come together when flour and water are combined to make a sticky dough.
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Gluten is a protein made up of glutenin and gliadin molecules, which in the presence of water form an elastic bond.
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It is not possible to completely eliminate gliadins and glutenins, because if that happened there would be no gluten, which is an essential factor in determining the technological properties of flour/semolina: without gluten it is very difficult to make good bread or good pasta.
¿ Es una buena noticia?ParaCrawl Corpus ParaCrawl Corpus
A particular composition of gamma-gliadins being especially favorable for dough extensibility properties could also be related to low W values, even though allelic composition of HMW-glutenins of that variety could initially lead to think of a good aptitude for strength properties.
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86 sinne gevind in 8 ms. Hulle kom uit baie bronne en word nie nagegaan nie.