Results 41 to 50 of about 6,089,662 (290)
Current Research in Food Science, 2023 Gluten, a group of ethanol-soluble proteins present in the endosperm of cereals, is extensively used in the food industry due to its ability to improve dough properties.
Eduardo Garcia-Calvo +5 more
doaj +1 more source
Gluten-free food issues in Turkey [PDF]
Food Science and Technology, 2020 Abstract Consumption of gluten-free foods (GFFs), natural GFFs (nGFFs) or manufactured GFFs (mGFFs), is reported as a burden on GFF-consumers for different countries. In Turkey, only mGFFs are recognized to be GF, and issues related to them were investigated for the first time. Accessibility of mGFFs is too restricted.
Guler ATASOY +2 more
openaire +3 more sources
Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content
Foods, 2023 Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood +5 more
doaj +1 more source
Celiac disease and dietetic products for persons intolerant to gluthen [PDF]
Arhiv za farmaciju, 2017 Celiac disease (gluten sensitive enteropathy) is a chronic, lifelong inflammatory disease of the small intestine that occurs in genetically predisposed individuals, and is characterized by a permanent specific hypersensitivity to wheat, rye, barley and ...
Stanković Ivan, Zrnić-Ćirić Milica
doaj +1 more source
Unveiling the Taxonomic Diversity and Unprecedented Biosynthetic Treasure of the Phylum Myxococcota
Advanced Science, EarlyView.Natural products remain vital sources of therapeutics, and the phylum Myxococcota constitutes an especially rich reservoir for them. Based on decades of microbiological efforts, we present 154 new Myxococcota genomes and revise taxonomy quadrupling the number of families and genera.
Amay Ajaykumar Agrawal +25 more
wiley +1 more source
BMJ OpenObjectives To determine the prevalence of food insecurity among individuals with coeliac disease (CeD) and non-coeliac gluten sensitivity (NCGS) in the Netherlands and explore its association with diet quality and other barriers to adherence to a gluten ...
Jessica C Kiefte-de Jong +2 more
doaj +1 more source
How to Develop Gluten-Free Foods for a Healthy Gut [PDF]
International Journal of Celiac Disease, 2016 [12]. In addition, Bernardo et al have recently suggested that [13]in the duodenum of celiac patients with respect to healthy controls, independently of interleukin 15 (IL-15) levels or of the inflammatory intestinal condition, there is a high expression of the IL15-receptor-alpha. Such high expression could determine a lower threshold of activation of
MORREALE, FEDERICO +1 more
openaire +2 more sources
AgriFood: Journal of Agricultural Products for Food, EarlyView.This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan +4 more
wiley +1 more source
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food.
Daniela Šálková +2 more
doaj +1 more source
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods [PDF]
Foods, 2016 Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional,
NIONELLI, LUANA +1 more
openaire +4 more sources