Results 11 to 20 of about 104,900 (296)
Gluten-Free Bread and Bakery Products Technology
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Z. Šmídová, J. Rysová
semanticscholar +1 more source
The Gluten-Free Diet for Celiac Disease and Beyond
Nutrients, 2021 The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the treatment for gluten-induced immune-mediated disorders such as celiac disease (CD), dermatitis herpetiformis, gluten ataxia, wheat allergy, and non-celiac gluten ...
Bara Aljada, Ahmed Zohni, W. El-Matary
semanticscholar +1 more source
Gastroenterology, 2021 BACKGROUND & AIMS In celiac disease (CeD), gluten induces immune activation, leading to enteropathy. TAK-101, gluten protein (gliadin) encapsulated in negatively charged poly(dl-lactide-co-glycolic acid) nanoparticles, is designed to induce gluten ...
C. Kelly +23 more
semanticscholar +1 more source
Liquid metal-tailored gluten network for protein-based e-skin
Nature Communications, 2021 Designing electronic skin (e-skin) with proteins is a critical way to endow e-skin with biocompatibility, but engineering protein structures to achieve controllable mechanical properties and self-healing ability remains a challenge.
Bingwei Chen +17 more
semanticscholar +1 more source
United European Gastroenterology journal, 2019 This guideline presents recommendations for the management of coeliac disease (CD) and other gluten-related disorders both in adults and children. There has been a substantial increase in the prevalence of CD over the last 50 years and many patients ...
A. Al-Toma +7 more
semanticscholar +1 more source
Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored
Ciência e Agrotecnologia, 2014 Studies show the efficacy of the use of diatomaceous earth for insect control, however, lack studies on the effects of physical and chemical properties of wheat flour added diatomaceous earth.
Janete Deliberali Freo +5 more
doaj +1 more source
Nutrients, 2021 Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten.
H. Wieser +4 more
semanticscholar +1 more source
Frontiers in Nutrition, 2020 Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances ...
Natasha Sharma +7 more
semanticscholar +1 more source
Nutritional evaluation and food intake of celiac disease patients compliant or not with a gluten-free diet [PDF]
, 2013 OBJECTIVE: This study evaluated the nutritional status and intakes of energy and macronutrients of celiac disease patients compliant or not with a gluten-free diet.
Andreoli, Cristiana Santos +3 more
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Applied Sciences, 2020 High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar +1 more source