Results 261 to 270 of about 95,098 (308)
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Serological Tests in Gluten Sensitivity (Nonceliac Gluten Intolerance)
Journal of Clinical Gastroenterology, 2012To characterize the serological pattern of gluten sensitivity (GS) and to compare it with that found in celiac disease.GS has recently been identified as a new clinical entity included in the spectrum of gluten-related disorders, but it is still lacking of diagnostic markers.Sera from 78 patients with GS and 80 patients with celiac disease were ...
VOLTA, UMBERTO +7 more
openaire +2 more sources
, 2020
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee +3 more
semanticscholar +1 more source
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied.
Yu Chen +6 more
semanticscholar +1 more source
The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied.
Yu Chen +6 more
semanticscholar +1 more source
Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment.
Food Chemistry, 2020This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable
X. Si +8 more
semanticscholar +1 more source
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 ...
openaire +1 more source
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 ...
openaire +1 more source
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
openaire +2 more sources
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
openaire +2 more sources
, 2020
Alkali significantly enhanced gluten strength and noodle texture. To further understand the underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic rheological properties, microstructure, intermolecular interactions, water ...
Chuanwu Han +3 more
semanticscholar +1 more source
Alkali significantly enhanced gluten strength and noodle texture. To further understand the underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic rheological properties, microstructure, intermolecular interactions, water ...
Chuanwu Han +3 more
semanticscholar +1 more source
Dynamic distribution and transition of gluten proteins during noodle processing
, 2022Mengli Zhang +4 more
semanticscholar +1 more source
Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity
Critical reviews in food science and nutrition, 2019The consumption of gluten-free products is becoming an increased alimentary habit in the general population. The scientific unfounded perception suggesting that the avoidance of gluten would improve health or that gluten could be toxic for humans are ...
B. Cabanillas
semanticscholar +1 more source