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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

Foods, 2016
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack ...
Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile   +2 more
doaj   +1 more source

A case-control study of the effect of infant feeding on celiac disease [PDF]

, 2001
Aims: The aim of this study was to investigate the association between the duration of breast-feeding and the age at the first gluten introduction into the infant diet and the incidence and age at onset of celiac disease. Methods: In a case-control study,
Erbersdobler, Helmut F., Peters, Ulrike, Schneeweiss, Sebastian, Trautwein, Elke A.   +3 more
core   +1 more source

Obstetrical outcomes in pregnant patients following a gluten‐free diet: A prospective cohort study

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Objective Concerns have been raised about the nutritional adequacy of a gluten‐free (GF) diet during pregnancy, specifically in the absence of celiac disease, and its impact on fetal development. The objective of this study was to investigate the association between a GF diet during pregnancy and obstetrical outcomes, with further sensitivity ...
Amelia Srajer, Meghan Harris, Jessry Santos, Jessica Dalere, James A. King, Janice C. Skiffington, Donna Slater, Lara Leijser, Amy Metcalfe   +8 more
wiley   +1 more source

Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours [PDF]

, 2013
Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour
A Gunaratne, A Houben, A Lazaridou, Anabela Raymundo, AOAC, AV Moroni, C Brites, C Marco, C Onyango, CM Rosell, CM Rosell, D Xu, E Gallagher, E Santos, G Sacchetti, HM Lai, HS Gujral, HW Leach, I Demirkesen, I Rosalina, Isabel Sousa, J Franco, JDLM Miguelez, JY Song, L Prosky, LS Collado, M Bourne, M Mariotti, MA Cornejo-Villegas, María D. Torres, MC Nunes, MC Nunes, MCBM Vasconcelos, MF Piteira, N Charoenkul, NS Sodhi, OP Borges, OS Lawal, P Batista, P Correia, P Correia, P Correia, P Glampedaki, P Lai, Patricia Fradinho, R Moreira, R Moreira, R Moreira, RS Manohar, T Funami, T Takahashi, W Lan   +51 more
core   +1 more source

Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review

Food Science & Nutrition, 2019
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten‐free diet.
F. Salehi
semanticscholar   +1 more source

Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families

Journal of Applied Philosophy, EarlyView.
ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley   +1 more source

Baseline quantitative histology in therapeutics trials reveals villus atrophy in most patients with coeliac disease who appear well controlled on gluten‐free diet

, 2020
The prevalence and severity of duodenal injury in coeliac disease patients controlled on a gluten‐free diet is unclear.
A. J. Daveson, A. Popp, Juha Taavela, K. E. Goldstein, J. Isola, K. Truitt, M. Mäki, R. Anderson, A. Adams, J. Andrews, C. Behrend, Glenn O. Brown, S. Chen Yi Mei, A. Coates, A. J. Daveson, A. Dimarino, D. Elliott, R. Epstein, B. Feyen, R. Fogel, K. Friedenberg, R. Gearry, M. Gerdis, M. Goldstein, V. Gupta, R. Holmes, G. Holtmann, S. Idarraga, G. James, T. King, T. Klein, S. Kupfer, B. Lebwohl, J. Lowe, J. Murray, E. Newton, D. Quinn, D. Radin, T. Ritter, H. Stacey, C. Strout, R. Stubbs, S. Thackwray, V. Trivedi, J. Tye-Din, J. Weber, S. Wilson   +46 more
semanticscholar   +1 more source

A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education

Journal of Dental Education, EarlyView.
ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall, Michael Crowe, Riva Touger‐Decker   +2 more
wiley   +1 more source

Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure

GastroHep
Individuals with coeliac disease are required to exclude all gluten from their diet to prevent small bowel inflammation and associated complications. Life-long adherence to a gluten-free diet is challenging because of the potential presence of gluten in ...
Sunari Kulasekera, Jaymini Pankhania, Carol Leppard, Jacquita Affandi, Sue Critchley, Glen Lichtenberger, Dewruwan Gammanpila, Christopher Reid, Geoffrey Forbes, Narelle Hadlow, Mina John   +10 more
doaj   +1 more source

Persistence of Nonceliac Wheat Sensitivity, Based on Long-term Follow-up [PDF]

, 2017
We investigated how many patients with a diagnosis of nonceliac wheat sensitivity (NCWS) still experienced wheat sensitivity after a median follow-up time of 99 months.
Arini, A., Carroccio, A., Cavataio, F., D'Alcamo, A., Fayer, F., Florena, A., Geraci, G., Iacobucci, R., Iacono, G., La Blasca, F., Mansueto, P., Soresi, M.   +11 more
core   +1 more source