Results 91 to 100 of about 216,318 (403)

IL-15, gluten and HLA-DQ8 drive tissue destruction in coeliac disease

Nature, 2019
Coeliac disease is a complex, polygenic inflammatory enteropathy caused by exposure to dietary gluten that occurs in a subset of genetically susceptible individuals who express either the HLA-DQ8 or HLA-DQ2 haplotypes 1 , 2 .
V. Abadie, Sangman M. Kim, T. Lejeune, Brad A. Palanski, Jordan D. Ernest, Olivier Tastet, Jordan Voisine, V. Discepolo, E. Marietta, Mohamed B. F. Hawash, C. Ciszewski, R. Bouziat, K. Panigrahi, Irina E Horwath, Matthew A. Zurenski, I. Lawrence, A. Dumaine, V. Yotova, Jean-Christophe Grenier, J. Murray, C. Khosla, L. Barreiro, B. Jabri   +22 more
semanticscholar   +1 more source

Gluten- and casein-free diets for autistic spectrum disorder.

Cochrane Database of Systematic Reviews, 2019
BACKGROUND It has been suggested that peptides from gluten and casein may have a role in the origins of autism and that the physiology and psychology of autism might be explained by excessive opioid activity linked to these peptides.
C. Millward, M. Ferriter, Sarah J Calver, Graham G Connell-Jones   +3 more
semanticscholar   +1 more source

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Nutrients, 2018
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing ...
Dalia El Khoury, Skye Balfour-Ducharme, I. Joye   +2 more
semanticscholar   +1 more source

Gluten-degrading bacteria: availability and applications

Applied Microbiology and Biotechnology, 2021
Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence.
V. Kõiv, T. Tenson
semanticscholar   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

Foods
Across 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, Meike Rombach, Frank Vriesekoop, Philippe Mongondry, Hoa Le Viet, Sirasit Laophetsakunchai, Beatriz Urbano, Teresa Briz, Vilma Xhakollari, Güler Atasoy, Mahir Turhan, Stavroula Chrysostomou, Elena Hadjimbei, Hussein Hassan, Maya Bassil, Sanna Arnala, Dominika Głąbska, Dominika Guzek, Sophie van den Berg, Lilian Ossel, Amalia Scannell, Puja Rauniyar, Eirini Bathrellou, Meropi Kontogianni, Wim de Koning   +24 more
doaj   +1 more source

The gluten lie: And other myths about what you eat by Alan Levinovitz

Canadian Food Studies, 2016
What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
doaj   +1 more source

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients [PDF]

, 2023
Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves, Felicidad Ronda   +3 more
openalex   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

What Is Gluten—Why Is It Special?

Frontiers in Nutrition, 2019
Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles.
P. Shewry
semanticscholar   +1 more source