Results 111 to 120 of about 204,027 (349)

Die Monoaminosäuren des Glutens. [PDF]

, 1906
Emil Abderhalden, Fernand Malengreau
openalex   +1 more source

Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review

Food Science & Nutrition, 2019
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten‐free diet.
F. Salehi
semanticscholar   +1 more source

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

Future Postharvest and Food, EarlyView.
ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger ...
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn   +3 more
wiley   +1 more source

Yeast Bread and Rolls [PDF]

, 1948
PDF pages ...

core  

Metagenomics of the faecal virome indicate a cumulative effect of enterovirus and gluten amount on the risk of coeliac disease autoimmunity in genetically at risk children: the TEDDY study

Gut, 2019
Objective Higher gluten intake, frequent gastrointestinal infections and adenovirus, enterovirus, rotavirus and reovirus have been proposed as environmental triggers for coeliac disease.
K. Lindfors, Jake Lin, Hye-Seung Lee, H. Hyöty, M. Nykter, K. Kurppa, E. Liu, S. Koletzko, M. Rewers, W. Hagopian, J. Toppari, Annette‐G Ziegler, B. Akolkar, J. Krischer, J. Petrosino, R. Lloyd, D. Agardh   +16 more
semanticscholar   +1 more source

Phytochemical Contents and Bioactive Compounds in Widely Consumed Cereals, Legumes, and Vegetables in Abruzzo Region, Italy: A Critical Review

Food Safety and Health, EarlyView.
This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile, Lorenza Marinaccio, Adriano Mollica, Azzurra Stefanucci   +3 more
wiley   +1 more source

Physicochemical, Sensory, Textural, Nutritional, and Antioxidant Properties of Bun From Wheat Flour Fortified With Galgal Peel Powder

Food Safety and Health, EarlyView.
Fortification of wheat buns with galgal (Citrus pseudolimon) peel powder Improved dietary fiber, TPC, antioxidant activity, and texture, while reducing water activity. Acceptable sensory quality up to 5% incorporation highlights its use as a clean‐label functional ingredient in bakery applications.
Kalpana, Suhail Ahmad Bhat, Tanuja Srivastava   +2 more
wiley   +1 more source

Human gut derived-organoids provide model to study gluten response and effects of microbiota-derived molecules in celiac disease

Scientific Reports, 2019
Celiac disease (CD) is an immune-mediated disorder triggered by gluten exposure. The contribution of the adaptive immune response to CD pathogenesis has been extensively studied, but the absence of valid experimental models has hampered our understanding
Rachel Freire, L. Ingano, G. Serena, Murat Çetinbas, A. Anselmo, A. Sapone, R. Sadreyev, A. Fasano, Stefania Senger   +8 more
semanticscholar   +1 more source

THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES. [PDF]

, 1900
H. A. Guess
openalex   +1 more source

A Clinical Update: Nonceliac Gluten Sensitivity—Is It Really the Gluten?

The Journal for Nurse Practitioners, 2014
Gluten-free diets are increasing in popularity among consumers and fueling a global market of gluten-free products. A gluten-free diet is the only treatment for celiac disease (CD). However, many patients are self-reporting and suspecting "gluten sensitivity" after gastrointestinal symptoms, such as bloating, abdominal pain, or diarrhea, resolve on a ...
Michelle Chang, Bernadette Capili, Joyce K. Anastasi   +2 more
openaire   +4 more sources