Results 91 to 100 of about 104,900 (296)
What Is Gluten—Why Is It Special?
Frontiers in Nutrition, 2019 Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles.
P. Shewry
semanticscholar +1 more source
An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects
BMC Gastroenterology, 2020 The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated at approximately 5% of the population.
Nazanin Taraghikhah +8 more
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar +3 more
wiley +1 more source
The role of oxidative stress in the etiopathogenesis of gluten-sensitive enteropathy disease [PDF]
Journal of Medical Biochemistry, 2017 Background: The objective here is to examine the role of overall oxidative stress in the etiopathogenesis of glutensensitive enteropathy disease and its relationship with gluten free diet and autoantibodies.
Mustafa Kaplan +6 more
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Ultrasonics sonochemistry, 2020 In this study, the influence of multi-frequency ultrasound irradiation on the functional properties and structural characteristics of gluten, as well as the textural and cooking characteristics of the noodles were investigated.
Hongxin Zhang +5 more
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Celiac Disease and Nonceliac Gluten Sensitivity: A Review
Journal of the American Medical Association (JAMA), 2017 Importance The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms.
Maureen M Leonard +3 more
semanticscholar +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley +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 +5 more
wiley +1 more source
Cuidados alimentares e nutricionais em perturbações do espetro do autismo [PDF]
, 2015 Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da NutriçãoAs Perturbações do Espetro do Autismo (PEA) compreendem uma série de distúrbios do desenvolvimento ...
Almeida, Ângela Maria Magalhães
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