Results 171 to 180 of about 59,002 (278)

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 more
wiley   +1 more source

The relationship between gluten-free diet and IgA nephropathy: A review. [PDF]

Medicine (Baltimore)
Pei T, Guo D.
europepmc   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

Testing for Faecal Gluten Immunogenic Peptides: Is It Useful to Evaluate Adherence to Gluten-Free Diet? [PDF]

Acta Paediatr
Cenni S, Casertano M, D'Addio E, Pacella D, Tolone C, Martinelli M, Staiano A, Miele E, Strisciuglio C.   +8 more
europepmc   +1 more source

Cutaneous and mucosal manifestations associated with celiac disease [PDF]

, 2018
Beteta Gorriti, Valia Patricia, Dios Velázquez, Álvaro de, Gómez de Castro, Celia, Palacios García, Laura, Rodrigo Sáez, Luis Ricardo, Santos-Juanes Jiménez, Jorge, Álvarez, Nuria   +6 more
core   +2 more sources

Targeting of Gut Microbiota by Bioactive Peptides for the Improvement of Metabolic Diseases: A Review

Food Frontiers, Volume 7, Issue 3, May 2026.
Bioactive peptides (BPs) derived from dietary proteins modulate the gut microbiotametabolism axis by reshaping microbial composition and regulating key metabolites, including short‐chain fatty acids. BPs also enhance intestinal barrier integrity and immune homeostasis, thereby reducing inflammation.
Jiao Li, Yongchao Chen, Zhihua Li, Gang Liu, Hongmei Jiang, Jun Fang, Sujuan Ding   +6 more
wiley   +1 more source

Body Mass Index Status in Italian Children with Celiac Disease at Diagnosis and After 12-18 Months on a Gluten-Free Diet: A Multicenter Retrospective Study. [PDF]

Nutrients
Monzani A, Pozzi E, Abbattista L, Crocco M, Malerba F, Marcolin S, Paggi N, Montuori M, Gagliostro G, Mandato C, Colucci A, Cristofori F, Francavilla R, Zuin G, Petrela S, Valitutti F, Alberti C, Graziano F, Citrano M, Spetrino S, Lionetti E, Di Siena A, Spina M, Trovato CM, Parma B, Mennini M, Sansotta N, Felici E, Calvo PL, Illiceto MT, Terzi C, Ferrari F, Pensabene L, Scotti L, Auricchio R, Food-Induced Diseases Working Group of the Italian Society of Pediatric Gastroenterology (SIGENP).   +35 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Determinants of adherence to gluten-free diet in children with celiac disease and the impact of counseling by trained dietician on adherence. [PDF]

JPGN Rep
Neelu, Bharti LK, Samanta A, Srivastava A, Sarma MS, Kishun J, Poddar U.   +6 more
europepmc   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source