Results 11 to 20 of about 45,585 (199)
Pediatric gastroenterologists practice styles and adherence to international guidelines for pediatric celiac disease. [PDF]
JPGN RepAbstract Objectives To evaluate adherence to established European and North American guidelines among pediatric gastroenterologists in the diagnosis of celiac disease, and to characterize contemporary clinical practice patterns. Methods A 26‐item anonymous survey assessing diagnostic strategies, endoscopic practices, follow‐up care, and dietary ...
Agrawal A, Elhatw A, Teitelbaum JE.
europepmc +2 more sources
Alimentos e Nutrição, 2011 <p align="justify"> Sabendo da reduzida disponibilidade de produtos especÃï¬ cos e indispensáveis para a melhoria da qualidade de vida de pacientes celÃacos, este trabalho teve como objetivo elaborar dois tipos de massa para macarrão caseiro como alternativa alimentar para indivÃduos que apresentam restrição ao consumo de glúten.
P. KIRINUS, C. COPETTI, V. R. OLIVEIRA
openaire +2 more sources
Foods, 2021 Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers.
María del Pilar Fernández-Gil +7 more
doaj +1 more source
A non-human primate model for gluten sensitivity. [PDF]
PLoS ONE, 2008 Gluten sensitivity is widespread among humans. For example, in celiac disease patients, an inflammatory response to dietary gluten leads to enteropathy, malabsorption, circulating antibodies against gluten and transglutaminase 2, and clinical symptoms ...
Michael T Bethune +9 more
doaj +1 more source
Effects of vitamin C on the structural and functional characteristics of wheat gluten
Grain & Oil Science and Technology, 2022 Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and
Feng Jia +9 more
doaj +1 more source
Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats. [PDF]
PLoS ONE, 2014 Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported.
Stine Kroghsbo +4 more
doaj +1 more source
Lentils and Gluten Cross Contact
Frontiers in Nutrition, 2022 Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson +2 more
doaj +1 more source
Cookie funcional sem glúten e lactose
Evidência, 2018 Os índices de casos de pessoas que apresentam alergia ao glúten e também intolerância à lactose aumentou nos últimos anos, causando uma busca por alimentos isentos dessas substâncias.
Raquel Costa Chevalier +4 more
doaj +1 more source
Analysis of the Gluten Map in Beers by LC-MS/MS Combined with Optimized Extraction Protocol [PDF]
Zhipu Xuebao, 2022 Gluten, which accounts for 70%-80% of the total protein content of wheat, is the main family of storage proteins found in the starchy endosperm of Pooideae subfamily, such as wheat, barley, rye and oats.
YU Xin-he1,2, LI Ming-hui1, SUN Zhen1
doaj +1 more source
Assessing Hydrolyzed Gluten Content in Dietary Enzyme Supplements Following Fermentation
Fermentation, 2022 Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) and Non-Celiac Gluten Sensitive (NCGS) individuals. Fermentation
Ekaterina Khokhlova +8 more
doaj +1 more source