Results 31 to 40 of about 104,900 (296)
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
Journal of Food Engineering, 2019 Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating.
F. K. Schreuders +5 more
semanticscholar +1 more source
Molecules, 2021 This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins).
Konrad Kłosok +3 more
semanticscholar +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
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
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
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
Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
Nutrients, 2021 A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg.
H. Wieser +4 more
semanticscholar +1 more source
Effect of oil contents on gluten network during the extrusion processing
Czech Journal of Food Sciences, 2019 To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten ...
Feng Jia +6 more
doaj +1 more source
Commercial oats in gluten-free diet: A persistent risk for celiac patients
Frontiers in Nutrition, 2022 BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez +6 more
doaj +1 more source
Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Foods, 2021 In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin +1 more
doaj +1 more source