Results 61 to 70 of about 38,105 (190)

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Celiac disease [PDF]

, 2013
Celiac disease is a multysystemic autoimmune disease induced by gluten in wheat, barley and rye. It is characterized by polygenic predisposition, high prevalence (1%), widely heterogeneous expression and frequent association with other autoimmune ...
Radlović Nedeljko
core   +1 more source

The effectiveness of gluten-free dietary interventions: A systematic review

Frontiers in Psychology, 2023
Celiac disease is a chronic autoimmune gastroenterological disorder in which the digestion of gluten leads to damage and constant inflammation in the small intestine.
Michaela Poslt Königová, Martina Sebalo Vňuková, Petra Řehořková, Martin Anders, Radek Ptáček   +4 more
doaj   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients [PDF]

, 2014
Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the only
Comino Montilla, Isabel María, Moreno Amador, María de Lourdes, Sousa Martín, Carolina   +2 more
core  

Coeliac disease: Oral ulcer prevalence, assessment of risk and association with gluten-free diet in children. [PDF]

, 2008
AIMS: Oral mucosal lesions may be markers of chronic gastrointestinal disorders, such as those causing malabsorption. Our objectives were to assess the prevalence of recurrent oral aphthous-like ulcers in coeliac disease patients living in the ...
CAMPISI, Giuseppina, CARROCCIO, Antonio, CATASSI, C, COMPILATO, Domenico, CRAXI, Antonio, DI FEDE, G, DI LIBERTO, C, IACONO, G, LO MUZIO, L, PROCACCINI, M, SCULLY, C.   +10 more
core   +1 more source

Applying Simulation Method in Formulation of Gluten-Free Cookies

ITM Web of Conferences, 2017
At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina, Nikitin Igor, Kulakov Vladimir   +2 more
doaj   +1 more source

Effects of 12 Weeks of Strength Training and Gluten-Free Diet on Quality of Life, Body Composition and Strength in Women with Celiac Disease: A Randomized Controlled Trial

Applied Sciences, 2021
Celiac disease (CD) is an autoimmune disease characterized by gluten-induced intestinal inflammation. Dietary restrictions and symptoms may have a significant impact on the patient’s quality of life, body composition (BC), and strength.
Alejandro Martínez-Rodríguez, Daniela Alejandra Loaiza-Martínez, Javier Sánchez-Sánchez, Jacobo A. Rubio-Arias, Fernando Alacid, Soledad Prats-Moya, María Martínez-Olcina, Rodrigo Yáñez-Sepúlveda, Nuria Asencio-Mas, Pablo J. Marcos-Pardo   +9 more
doaj   +1 more source

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, EarlyView.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 more
wiley   +1 more source

A multicentre case control study on complicated coeliac disease: two different patterns of natural history, two different prognoses. [PDF]

, 2014
Background: Coeliac disease is a common enteropathy characterized by an increased mortality mainly due to its complications. The natural history of complicated coeliac disease is characterised by two different types of course: patients with a new ...
Ambrosiano, G., Andrealli, A., Astegiano, M., Biagi, F., Caio, G., Carroccio, A., Ciacci, C., Ciccocioppo, R., Corazza, G., D'Odorico, A., de Pretis, G., De Vitis, I., Ferretti, F., Gasbarrini, A., Gobbi, P., M. a. r. c. h. e. s. e., A., Mansueto, P., Meggio, A., Neri, M., Piscaglia, A., Schiepatti, A., Segato, S., Volta, U., Zingone, F.   +23 more
core   +1 more source