A food-grade enzyme preparation with modest gluten detoxification properties. [PDF]
PLoS ONE, 2009 Celiac sprue is a life-long disease characterized by an intestinal inflammatory response to dietary gluten. A gluten-free diet is an effective treatment for most patients, but accidental ingestion of gluten is common, leading to incomplete recovery or ...
Jennifer Ehren +5 more
doaj +1 more source
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
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
Gluten-Free Diet: Gaps and Needs for a Healthier Diet
Nutrients, 2019 The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals ...
Valentina Melini, F. Melini
semanticscholar +1 more source
High Protein Substitutes for Gluten in Gluten-Free Bread
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins.
Andriana Skendi +2 more
semanticscholar +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
Ruminal degradable nitrogen for steers fed sugar cane: in situ degradability, ruminal parameters and microbial synthesis efficiency [PDF]
, 2009 Objetivou-se avaliar o efeito da deficiência de nitrogênio degradável no rúmen (NDR), utilizando como volumoso cana-de-açúcar suplementada com uréia, farelo de soja ou farelo de glúten de milho - 60, sobre a eficiência de síntese microbiana e a ...
BERCHIELLI, Telma Teresinha +5 more
core +3 more sources
Zein as a structural protein in gluten-free systems: an overview
Food Science and Human Wellness, 2021 Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free systems since it can form gluten-like viscoelastic network.
Xinrui Zhang +4 more
semanticscholar +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
Absorção de água, solubilidade em água, propriedades mecânicas e morfológicas de compósitos de glúten de milho e poli(hidroxibutirato-co-valerato) (PHBV) reforçados com fibras de coco verde. [PDF]
, 2013 Neste estudo, fibras de coco verde foram incorporadas em uma matriz composta de glúten de milho (GM) e poli(hidroxibutirato-co-valerato) (PHBV). As composições foram processadas por extrusão, onde o teor máximo de glúten adicionado à matriz para obter ...
AGNELLI, J. A. M. +5 more
core +2 more sources