Results 71 to 80 of about 67,837 (293)
Coeliac disease: Oral ulcer prevalence, assessment of risk and association with gluten-free diet in children. [PDF]
, 2008 AIMS: Oral mucosal lesions may be markers of chronic gastrointestinal disorders, such as those causing malabsorption. Our objectives were to assess the prevalence of recurrent oral aphthous-like ulcers in coeliac disease patients living in the ...
CAMPISI, Giuseppina +10 more
core +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Bread consumption habits in the gluten free diet
Apstract: Applied Studies in Agribusiness and Commerce, 2017 Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó +2 more
doaj +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
Polish Journal of Food and Nutrition Sciences, 2018 The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte +3 more
doaj +1 more source
Adherence to Gluten Free Diet in Pakistan-Role of Dietitian [PDF]
, 2017 Celiac disease (CD) is a common multi-system autoimmune disease, affecting approximately 1% of people worldwide 1. Predisposed individuals develop an immune response to gluten, a protein found in the cereal grains: wheat, barley and rye.
Hussain, Z. (Zainab) +1 more
core +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 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