Results 131 to 140 of about 6,067,132 (275)

Adhesive Protein Nanoparticles Control Emulsion Properties via Tunable Interdroplet Linking

Small, EarlyView.
In this study, pea protein nanoparticles were probed for their ability to link emulsion droplets. Experiments across multiple length scales showed that the nanoparticles form shear‐resistant links via bridging interactions from the thin film between droplets.
Gijs D. Konings, Ketan A. Ganar, Emmanouil Chatzigiannakis, Elke Scholten, Constantinos V. Nikiforidis   +4 more
wiley   +1 more source

Gluten Contamination of Labelled Gluten-Free Food Products Marketed in China

Foods
Gluten has a central role in the pathogenesis of several gluten-related disorders, with coeliac disease being one of the most well-known. A rigorous gluten-free diet is recognized as the only safe and efficient coeliac disease therapy.
Yanjun Li, Qing Liu, Samuel Godefroy, Jingguang Li, Yan Chen   +4 more
doaj   +1 more source

Consumer Perceptions of Gluten-Free Products and the Healthfulness of Gluten-Free Diets [PDF]

Journal of Nutrition Education and Behavior, 2014
Caroline Dunn, L. House, K.P. Shelnutt
openaire   +1 more source

Constructing Difference: Maternal Boundary‐Work in Science‐Based and Natural Mom Groups on Facebook

Symbolic Interaction, EarlyView.
Boundary‐work describes the activities of social groups as they seek to differentiate themselves from others to establish credibility, authority, or to protect their interests. While a growing body of literature explores occupational boundary‐work in health care, limited research has focused on how lay actors practice boundary‐work online.
Darryn DiFrancesco
wiley   +1 more source

Screen‐Detected Coeliac Disease in a Nationally Representative Cohort: Health Indicators, Long‐Term Outcomes and Mortality

Alimentary Pharmacology &Therapeutics, EarlyView.
In a nationally representative Finnish cohort, screen‐detected coeliac disease was associated with iron deficiency, anaemia, and an atherogenic lipid profile at diagnosis, but long‐term gluten‐free treatment did not adversely affect quality of life, metabolic health, or mortality; supporting a favourable benefit‐harm balance for population‐based ...
Iida Ahonen, Kalle Kurppa, Heini Huhtala, Katri Kaukinen, Laura Kivelä, Juha Taavela   +5 more
wiley   +1 more source

Gluten-free bakery products

, 2016
The abstracts deals with the types of gluten-related disorders and the necessity of creating gluten-free baked goods. An experience of modern manufacturing products for special purposes is considered.
Drobot, Vira, Prikhodko, Julia, Semenova, Anastasia   +2 more
core   +1 more source

MODERNIZATION OF GLUTEN-FREE BREAD PRODUCTION TECHNOLOGIES

Шәкәрім университетінің хабаршысы: Техника ғылымдар
In the modern world, great importance is attached to healthy and safe nutrition. With increasing awareness of health and well-being, consumers are increasingly paying attention to the composition of products, their nutritional value and their effect on ...
Zh. Atambaevа, A. Nurgazina, A. Kambarova, A. Utegenova, B. Kulushtaevа   +4 more
doaj   +1 more source

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

, 2017
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet.
Mike Buckley, Clare Mills, E. N., Mills, Elizabeth Clare, Lee A. Gethings, Sophie Bromilow, Buckley, M., Bromley, M., Gethings, Lee A, Bromley, Mike, Shewry, P. R., Buckley, Michael; id_orcid, Shewry, Peter R, Langridge, James I, Mike Bromley, James I. Langridge, Bromilow, Sophie, Bromilow, S., E.N. Clare Mills, Langridge, J. I., Gethings, L. A., Peter R. Shewry   +20 more
core   +1 more source

High Specificity of sIgE to α−/β‐Gliadin and Limited Reactivity to Non‐Gluten Proteins in Wheat Allergy Dependent on Augmentation Factors (WALDA)

Clinical &Experimental Allergy, EarlyView.
This study suggest that WALDA is characterized by highly specific reactivity to gliadin proteins, with limited sensitization to non‐gluten wheat components. sIgE to α‐/β‐gliadin represents a promising diagnostic biomarker with superior specificity compared to ω5‐gliadin alone.
Valentina Faihs, Florian Schusta, Claudia Kugler, Tilo Biedermann, Monika Raulf, Margitta Worm, Knut Brockow, Ingrid Sander   +7 more
wiley   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source