Results 171 to 180 of about 61,773 (211)
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Nutrition & Food Science, 1983
The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
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The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
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Movement Disorders, 2013
Gluten ataxia (GA) is an autoimmune gluteninduced disease that appears in predisposed subjects. It is characterized by sporadic, progressive cerebellar ataxia, alone or in combination with postural tremor and/or peripheral neuropathy. Among the most characteristic findings is the higher serological prevalence of antigliadin antibodies (AGAs) compared ...
Carlos, Hernández-Lahoz +4 more
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Gluten ataxia (GA) is an autoimmune gluteninduced disease that appears in predisposed subjects. It is characterized by sporadic, progressive cerebellar ataxia, alone or in combination with postural tremor and/or peripheral neuropathy. Among the most characteristic findings is the higher serological prevalence of antigliadin antibodies (AGAs) compared ...
Carlos, Hernández-Lahoz +4 more
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Transient Gluten Hypersensitivity
Journal of Pediatric Gastroenterology and Nutrition, 1991SummaryWe report a case of transient gluten hypersensitivity, demonstrated by jejunal histology at diagnosis, normalization after gluten‐free diet, and acute clinical and histological relapse after a challenge with gluten powder at the age of 1 year, resembling that observed in cow's milk protein intolerance.
G, Iacono +5 more
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Nutrition & Food Science, 1976
Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Clinics in Gastroenterology, 1983
SUMMARY Gluten-sensitive enteropathy is a disease in which the small intestinal mucosa of susceptible persons is damaged after eating gluten-containing foods. The damaged intestinal mucosa is incapable of normal function, and the affected patients have malabsorption of one or more dietary components.
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SUMMARY Gluten-sensitive enteropathy is a disease in which the small intestinal mucosa of susceptible persons is damaged after eating gluten-containing foods. The damaged intestinal mucosa is incapable of normal function, and the affected patients have malabsorption of one or more dietary components.
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Nursing Management, 2017
Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
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Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
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Advanced properties of gluten-free cookies, cakes, and crackers: A review
Trends in Food Science and Technology, 2020Weiqun Wang, Yonghui Li
exaly