Results 1 to 10 of about 204,027 (349)
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 ...
Umberto Volta +2 more
exaly +2 more sources
Journal of Gastroenterology and Hepatology (Australia), 2017 AbstractGluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The objective was to discuss the biochemical and ...
Jessica R Biesiekierski
exaly +5 more sources
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, Francesca Melini
exaly +2 more sources
Gluten‐Free Breads: The Gap Between Research and Commercial Reality
Comprehensive Reviews in Food Science and Food Safety, 2019 The market for gluten-free products is steadily growing and gluten-free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted ...
Laura Roman +2 more
exaly +2 more sources
A Review on the Gluten-Free Diet: Technological and Nutritional Challenges
Nutrients, 2018 Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing ...
Dalia El Khoury
exaly +2 more sources
Comprehensive Reviews in Food Science and Food Safety, 2020 Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients.
Audrey L Girard, Joseph M Awika
exaly +2 more sources
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