Results 91 to 100 of about 146,586 (372)
Food Biomacromolecules, EarlyView.Abstract Arrowroot (Maranta arundinacea L.) starch, a versatile carbohydrate source with high amylose content and unique functional properties, holds significant potential in food and non‐food industries. This study highlights advancements in the extraction, characterization, modification, and applications of arrowroot starch (AS).
Himashri Konch +2 more
wiley +1 more source
The effectiveness of gluten-free dietary interventions: A systematic review
Frontiers in Psychology, 2023 Celiac disease is a chronic autoimmune gastroenterological disorder in which the digestion of gluten leads to damage and constant inflammation in the small intestine.
Michaela Poslt Königová +4 more
doaj +1 more source
Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]
, 2020 Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core +1 more source
Short wheat challenge is a reproducible in-vivo assay to detect immune response to gluten. [PDF]
, 2012 It has been reported that interferon (IFN)-γ-secreting T cells reactive to gluten can be detected in the peripheral blood of individuals with treated coeliac disease (CD) after a short consumption of wheat-containing food.
AURICCHIO, SALVATORE +8 more
core +1 more source
Future Postharvest and Food, EarlyView.ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger ...
Temesgen Laelago Ersedo +3 more
wiley +1 more source
Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure
GastroHepIndividuals 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 +10 more
doaj +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
Applied Sciences, 2021 Celiac disease (CD) is an autoimmune disease characterized by gluten-induced intestinal inflammation. Dietary restrictions and symptoms may have a significant impact on the patient’s quality of life, body composition (BC), and strength.
Alejandro Martínez-Rodríguez +9 more
doaj +1 more source
Food Safety and Health, EarlyView.This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile +3 more
wiley +1 more source
Applying Simulation Method in Formulation of Gluten-Free Cookies
ITM Web of Conferences, 2017 At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina +2 more
doaj +1 more source