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The aim of this study is to phenotype ancient and modern durum wheat genotypes in order to evaluate the effect of genetic improvement on the composition in gluten proteins (gliadins and glutenins) and dietary fiber (beta-glucans and arabinoxylans) and to individuate the best genotypes combining high technological standards with low content in proteins involved in autoimmune disorders and an optimal composition of dietary fiber in view of healthy quality and nutrition for consumers. The expression of several gliadins and glutenins sub fractions responsible for the technological performance and gluten related disorders (food allergy and celiac disease) will be evaluated. Also dietary fibre content in relation to relative viscosity of the aqueous extracts and the enzymatic fingerprinting relative to the arabinoxylan composition and beta glucans, will be determined.
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International mobility required ?
Eligible destination country/ies for fellows
Albania, Andorra, Austria, Belarus, Belgium, Bosnia-Herzegovina, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Faroe Islands, Finland, France, FYRoMacedonia, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Liechtenstein, Lithuania, Luxembourg, Malta, MOLDOVA, Monaco, Montenegro, Netherlands, Norway, Poland, Portugal, Romania, Russia, San Marino, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey, Ukraine, United Kingdom, Vatican City
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