Results 271 to 280 of about 95,098 (308)
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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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Versatile wheat gluten: functional properties and application in the food-related industry
Critical reviews in food science and nutrition, 2022Mengli Zhang +5 more
semanticscholar +1 more source
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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Interaction between A-type/B-type starch granules and gluten in dough during mixing.
Food Chemistry, 2021Mingfei Li +5 more
semanticscholar +1 more source
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.
openaire +2 more sources