Results 101 to 110 of about 4,370,883 (327)
Nutrients, 2020 In this review, we summarize the clinical data addressing a potential role for gluten in multiple sclerosis (MS), psoriasis, type 1 diabetes (T1D) and autoimmune thyroid diseases (ATDs).
Moschoula Passali +3 more
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Clinical Nutrition Open ScienceS U M M A R Y: Fundamental adherence to gluten-free diet can improve gastrointestinal symptoms. Substitution of wheat should be done in order to fulfil gluten-free criteria and nutrient density.
Shaista Jabeen, Azmat Ullah Khan
doaj +1 more source
Celiac disease: Overview and considerations for development of gluten-free foods
Food Science and Human Wellness, 2016 Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is ...
Prakriti Jnawali +2 more
doaj +1 more source
The Effects of Gluten-Free Diet on Body Weight in Children with Celiac Disease [PDF]
, 2010 This study was aimed at monitoring and controlling of body weight in children with diagnosis of celiac disease when established and after introducing gluten-free diet.
Aleksandar Včev +7 more
core +1 more source
The Clinical and Serological Effect of a Gluten-Free Diet in Border Terriers with Epileptoid Cramping Syndrome [PDF]
, 2015 Background: Canine epileptoid cramping syndrome (CECS) is a paroxysmal movement disorder of Border Terriers (BTs). These dogs might respond to a gluten-free diet.
Garden, O.A. +6 more
core +3 more sources
The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
Food Science & Nutrition, 2020 Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products.
Saadat Azizi +3 more
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
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, Mayara Belorio, M. Gómez
semanticscholar +1 more source
Foods, 2020 The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties.
Mayara Belorio, M. Gómez
semanticscholar +1 more source