Results 121 to 130 of about 6,089,662 (290)
, 2016 The present invention relates to a gluten-free composition for preparation of gluten-free food product. The composition comprises of brewer's rice and hydroxylpropyl methylcellulose.
Sulaiman, Rabiha +4 more
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Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders [PDF]
, 2009 Includes bibliographical ...
Washnieski, Gwenda
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
wiley +1 more source
Dietary Patterns in Patients With Hidradenitis Suppurativa
JEADV Clinical Practice, EarlyView.Among 131 patients, 99 had mild‐to‐moderate hidradenitis suppurativa and 25 severe HS. The most reported diets were “healthy and varied” or “no specific diet”, and 11% practiced intermittent fasting. Patients with mild‐to‐moderate HS reported similar frequency of intake of cake/biscuits/sweets, fast food, fish, vegetables and wholegrain as patients ...
Maria Victoria Gerdes‐Miranda +4 more
wiley +1 more source
Withdrawing gluten-free food from prescriptions in England: a mixed-methods study to examine the impact of policy changes on quality of life. [PDF]
J Hum Nutr Diet, 2020 Peters M +3 more
europepmc +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim +5 more
wiley +1 more source
Fate of Aflatoxins and Fumonisins During Gluten‐Free Pasta Processing: Untargeted 13C‐Labelling LC‐HRMS Based Approach [PDF]
J Mass SpectromABSTRACT Based on previous experience and current knowledge, it is assumed that mycotoxins contaminating raw materials could be degraded or modified due to exposure to thermal and mechanical conditions during food processing, potentially resulting in degradation and/or conversion products.
Rollo E +5 more
europepmc +2 more sources
Review Article: Accelerating Coeliac Disease Clinical Trials-Beyond Celiac Meeting With Industry, Academics, Patients and the FDA. [PDF]
Aliment Pharmacol TherA 2024 multi‐stakeholder meeting examined how to accelerate coeliac disease drug trials, highlighting key considerations in endpoint selection, symptom–histology alignment and feasibility. Progress requires patient‐centred trials showing symptomatic and intestinal improvement, appropriate gluten challenge, and early regulatory engagement, including ...
Fahey LM +11 more
europepmc +2 more sources
PLANTS, PEOPLE, PLANET, EarlyView.Fonio (Digitaria exilis and Digitaria iburua) cereals are valued for their drought resilience, adaptability to poor soils, and cultural importance. In Nigeria, where both species are cultivated, fonio has declined due to labor‐intensive processing, lower yields, and changing livelihood choices. By documenting 21 landraces (15 D. exilis and 6 D. iburua),
Ishaq Muawiyya +4 more
wiley +1 more source
Taste‐Active Peptides: Sensation Mechanisms and Structure–Taste Relationships
Sensory Neuroscience, EarlyView.Overview of taste‐active peptides, including taste bud cellular organization, peptide–receptor interactions and signaling pathways, structure–taste relationships, and integrated computational and experimental strategies for peptide discovery, mechanism elucidation, and flavor modulation.
Dengyi Pei +4 more
wiley +1 more source