Results 131 to 140 of about 4,370,883 (327)
Performance of large language models in answering frequently‐asked questions on celiac disease
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Celiac disease (CeD) is a common autoimmune condition requiring lifelong adherence to a gluten‐free diet (GFD). Patients and caregivers increasingly seek information online, and large language models (LLMs) have emerged as potential educational tools. However, their reliability in CeD remains uncertain.
Nadav Peled +6 more
wiley +1 more source
Impact of ingredients on quality and sensory characteristics of gluten-free baked goods [PDF]
Master of ScienceFood Science InstituteDelores ChambersThe rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products.
Gustafson, Kara L.
core
Gastrointestinal strictures in a pediatric patient with Satoyoshi syndrome
JPGN Reports, EarlyView.Abstract We present a novel case of gastrointestinal strictures in a young girl with Satoyoshi syndrome (SS), highlighting multi‐system features of alopecia universalis, painful muscle cramps with dystonia, aberrant growth velocity, and skeletal abnormalities.
Katherine (Tusia) Pohoreski +5 more
wiley +1 more source
, 2019 In the last few years, an increasing number of individuals have adopted a gluten free diet (GFD). A significant proportion of that includes patients affected by celiac disease (CD), who have to follow a strict GFD for medical purposes. However, a high number of individuals are currently following a GFD without medical counseling and without a specific ...
openaire +3 more sources
Extrusion processing of amaranth and quinoa [PDF]
, 2014 Because of the growing epidemic of gluten intolerance, there is growing interest in gluten-free foods. Beyond just being gluten-free, such foods can have other positive nutritional benefits to human health.
Gearhart, Caitlin +2 more
core +2 more sources
The use of sorghum to produce gluten-free breads : A systematic review [PDF]
, 2015 Sorghum is a strategic gluten-free crop cereal for food security due to its tolerance to drought and heat environment, with an interesting composition related to its similarity to corn, aggregated to resistant starch and phenolic compounds in many of the
Botelho, Raquel Braz Assunção +4 more
core +1 more source
JPGN Reports, EarlyView.Abstract Objectives Lifelong adherence to a gluten‐free diet (GFD) is the primary treatment for celiac disease (CeD). Concerns have been raised about increased exposure to contaminants in a GFD because rice, which naturally bioaccumulates arsenic and other environmental contaminants, is commonly used as a substitute for gluten.
Nan Du +4 more
wiley +1 more source
The gluten-free diet: access and economic aspects and impact on lifestyle
Nutrition and Dietary Supplements, 2018 Mayra Arias-Gastelum,1 Francisco Cabrera-Chávez,1 Marcela de Jesús Vergara-Jiménez,1 Noé Ontiveros1,2 1School of Nutrition Sciences, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico; 2Department of
Arias-Gastelum M +3 more
doaj
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [PDF]
Journal of Food and Bioprocess Engineering, 2018 The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies.
Babak Ghiasi Tarzi +2 more
doaj
Investigation of quality indicators of flour made of chickpea, corn and rice
Новые технологииThe article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients
G. Y. Arutyunova +4 more
doaj +1 more source