Results 11 to 20 of about 43,142 (260)
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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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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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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Safety of gluten in gluten‐free foods [PDF]
United European Gastroenterology Journal, 2016 Ciacci and colleagues have misinterpreted published data on the safety of trace amounts of gluten in foods labelled ‘gluten free’.1 A referenced double-blind placebo-controlled study did not conclude that 10 mg gluten per day is safe in the diet of a coeliac disease (CD) patient; this study concluded the diet should contain less than 50 mg gluten per ...
openaire +2 more sources
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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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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A non-human primate model for gluten sensitivity. [PDF]
PLoS ONE, 2008 Gluten sensitivity is widespread among humans. For example, in celiac disease patients, an inflammatory response to dietary gluten leads to enteropathy, malabsorption, circulating antibodies against gluten and transglutaminase 2, and clinical symptoms ...
Michael T Bethune +9 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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