Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content
Foods, 2023 Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood +5 more
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Applied Sciences, 2023 Wheat, along with maize and rice, is one of the “big 3” cereal crops, and although it is a major component of many food products, it is one of the top eight food allergens listed by the Codex Alimentarius.
Gözde Türköz Bakırcı +2 more
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Gluten-Free Foods Cooked in Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross Contact
Frontiers in Nutrition, 2021 Introduction: Consumers with celiac disease are discouraged from eating fried foods cooked in shared fryers with wheat-containing foods at restaurants based on presumed gluten exposure. The purpose of the present study is to assess gluten levels of fries
Tricia Thompson +4 more
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Analysis of Gluten in Dried Yeast and Yeast-Containing Products
Foods, 2020 Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring.
Laura K. Allred +2 more
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Foods, 2019 Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label.
Idoia Larretxi +7 more
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
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Medicine Science, 2017 Semitendinosus and gracilis tendons are the most commonly used autografts in anterior cruciate ligament (ACL) reconstruction. In this study, we researched the effects of these grafts on knee kinematics.
Bulent Karslioglu, Yusuf Erdem
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EVALUATION OF GLUTEN CONTAMINATION IN GLUTEN-FREE PRODUCTS IN THE REPUBLIC OF MOLDOVA [PDF]
Journal of Engineering Science (Chişinău), 2022 Celiac disease (CD) is an autoimmune condition, triggered by gluten ingestion, which affects the small intestine, destroying the villi. It is considered that in recent years CD has undergone a real "metamorphosis" due to the constant increase in ...
SIMINIUC, Rodica, ȚURCANU, Dinu
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Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats. [PDF]
PLoS ONE, 2014 Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported.
Stine Kroghsbo +4 more
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