Results 11 to 20 of about 61,773 (211)
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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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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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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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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A food-grade enzyme preparation with modest gluten detoxification properties. [PDF]
PLoS ONE, 2009 Celiac sprue is a life-long disease characterized by an intestinal inflammatory response to dietary gluten. A gluten-free diet is an effective treatment for most patients, but accidental ingestion of gluten is common, leading to incomplete recovery or ...
Jennifer Ehren +5 more
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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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Current treatment approaches for ankle ligament injuries: what has changed?
Medicine Science, 2017 Because of inadequate and unsuccesful management of ALI, undesired chronic disabilities may unluckily be observed. Treatment of these patients should be planned comprehensive and detailed depending on patients diagnosis, injurys severity and stage ...
Bulent Karslioglu +3 more
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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
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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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