Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques [PDF]
Biomacromolecules, 2024, 25, pp.3976 - 3989We study the efficiency of several Asymmetrical Flow Field-Flow Fractionation (AF4) techniques to investigate the self-associating wheat gluten proteins. We compare the use of a denaturing buffer including sodium dodecyl sulfate (SDS) and a mild chaotropic solvent, water/ethanol, as eluent, on a model gluten sample.
arxiv +1 more source
Association of coeliac disease and thyroid disorders [PDF]
, 2008 A case study is presented. This involves a woman who presented with features of hyperthyroidism, which were refractory to conventional therapy. She was eventually diagnosed to have co-existing coeliac disease and eventually improved on a diet excluding ...
Sciberras, Robert
core
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]
, 2017 The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia +3 more
core +2 more sources
Development of gluten-free wrap bread : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]
, 2016 Gluten, the storage protein in wheat, barley and rye is associated with coeliac disease, wheat allergy and non-coeliac gluten sensitivity. The clinical symptoms include diarrhoea, anaemia, nausea, mouth sore and psychological symptoms and in some cases
Yang, Tianyi
core
Calculation of Relaxation Spectra from Stress Relaxation Measurements [PDF]
, 2010 Application of stress on materials increases the energy of the system. After removal of stress, macromolecules comprising the material shift towards equilibrium to minimize the total energy of the system.
Kontogiorgos, Vassilis
core +2 more sources
FoodsAcross the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celiac ...
David Dean +24 more
doaj +1 more source
Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. [PDF]
PLoS ONE, 2017 Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for affected individuals the gluten content of foodstuff must be monitored.
Niels Röckendorf +5 more
doaj +1 more source
Effects of vitamin C on the structural and functional characteristics of wheat gluten
Grain & Oil Science and Technology, 2022 Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity, and
Feng Jia +9 more
doaj
Annals of Nutrition and Metabolism, 2015 Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing food in subjects who are not affected by either celiac disease (CD) or wheat allergy (WA). The prevalence of NCGS is not clearly defined yet.
openaire +2 more sources
Bezglutenski proizvodi namijenjeni osobama s celijakijom nisu dobar izvor folata i vitamina B12 [PDF]
, 2011 The gluten-free diet, the only treatment in coeliac disease, can be nutritionally unbalanced and deficient in several nutrients. Gluten-free products contain much lower levels of B vitamins, especially lower folate concentrations than their gluten ...
Ines Panjkota Krbavčić +4 more
core +2 more sources