Results 51 to 60 of about 104,900 (296)

Monitoring of gluten in meat and fish products

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei, S. Shuliak, А. Mezhenskyi, G. Kyivska, O. Krushelnytska   +4 more
doaj   +1 more source

Efeito do cozimento e mercaptoetanol na proteínas do glúten de trigo. [PDF]

, 2011
Neste trabalho o glúten de trigo foi submetido a ação de mercaptoetanol e ao cozimento com o intuito de se quantificar as alterações causadas por estes processos nas concentrações das estruturas secundárias de suas proteínas componentes.bitstream/CNPDIA ...
BATISTA, T. M. de, BERNARDES FILHO, R.
core   +1 more source

Water Permeates and Plasticizes Amorphous Carbon Dots: Unraveling the Inner Accessibility of the Nanoparticles by Glass Transition Studies

Advanced Materials, EarlyView.
The water permeability of amorphous carbon dots (CDs) is demonstrated by investigating their plasticization. Novel polyamide‐based and amorphous nanoparticles are synthesized by controlling their inner packing density. Water plasticization is evidenced by the decrease of the CDs glass transition temperature with increasing the hydration degree.
Elisa Sturabotti, Valerio Di Lisio, Lucia Cardo, Alessandro Camilli, Estela Moretón Alfonsín, Daniele Cangialosi, Amaia Iturrospe Ibarra, Arantxa Arbe, Maurizio Prato   +8 more
wiley   +1 more source

Research Progress on Gluten in Foods and Biosensors for Its Detection [PDF]

Shipin Kexue
Gluten-induced celiac disease (CD) is a serious autoimmune disorder whose symptoms in most gluten-sensitive populations can only be relieved by strict lifelong adherence to a gluten-free diet (GFD).
ZHANG Yiran, LIU Yifei, SUN Wanshu, ZHANG Chen, ZHOU Xiuzhi, LIU Qingliang, LUO Yunbo, HUANG Kunlun, CHENG Nan
doaj   +1 more source

Análise das estruturas secundárias das proteínas do glúten de trigo em estado sólido por FTIR. [PDF]

, 2011
bitstream/CNPDIA/10322/1/CT24_98 ...
BERNARDES-FILHO, R., COLNAGO, L. A., OTSUKA, R.   +2 more
core  

Low‐gluten, nontransgenic wheat engineered with CRISPR/Cas9

Plant Biotechnology Journal, 2017
Summary Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley and rye.
Susana Sánchez-León, J. Gil‐Humanes, Carmen V. Ozuna, M. Giménez, C. Sousa, D. Voytas, F. Barro   +6 more
semanticscholar   +1 more source

Exploring the Potential of Zero‐Dimensional Carbon Nanomaterials in Photoluminescent, Electrochemiluminescent and Electrochemical Sensors

Advanced Materials Interfaces, EarlyView.
Zero‐dimensional carbon nanomaterials are presented as multifunctional platforms linking structure, property, and sensing performance. Surface engineering and heteroatom doping modulate electron‐transfer and luminescent behavior, enabling electrochemical, photoluminescent, and electrochemiluminescent detection. Fundamental design principles, analytical
Gustavo Martins, Jeferson Luiz Gogola, Ava Gevaerd, Cristiane Kalinke, Paulo Roberto de Oliveira, Fabio Roberto Caetano, Bruno Campos Janegitz, Márcio Fernando Bergamini, Luiz Humberto Marcolino‐Junior   +8 more
wiley   +1 more source

Alternating High‐Fat and Polysaccharide Diets Modulates Gut Phage‐Bacterial Interplay

Advanced Science, EarlyView.
This study reveals how alternating high‐fat and polysaccharide diets reshape the human gut virome and enhance phage‐bacteria interactions. Using large‐scale metagenomic meta‐analysis and a time‐resolved mouse model, the authors show that diets strongly modulate phage abundance, lifestyle, and gene exchange, offering new insights into nutrition‐guided ...
Fengxiang Zhao, Ruiqi Zhang, Rujun Wei, Huimin Fan, Yongfei Hu, Wenyu Shi, Jinfeng Wang   +6 more
wiley   +1 more source

The gluten lie: And other myths about what you eat by Alan Levinovitz

Canadian Food Studies, 2016
What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
doaj   +1 more source

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source