Results 21 to 30 of about 204,027 (349)
Applied Sciences, 2020 High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar +1 more source
Gastroenterology, 2021 BACKGROUND & AIMS Celiac disease (CeD) is an immune-mediated disorder triggered by the ingestion of gluten. Despite adhering to a gluten-free diet (the only management option available to patients with CeD), many patients continue to experience symptoms ...
I. S. Pultz +7 more
semanticscholar +1 more source
A case-control study of the effect of infant feeding on celiac disease [PDF]
, 2001 Aims: The aim of this study was to investigate the association between the duration of breast-feeding and the age at the first gluten introduction into the infant diet and the incidence and age at onset of celiac disease. Methods: In a case-control study,
Erbersdobler, Helmut F. +3 more
core +1 more source
Molecules, 2021 This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins).
Konrad Kłosok +3 more
semanticscholar +1 more source
Toxic trace element contents in gluten-free cereal bars marketed in Argentina [PDF]
, 2015 Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life.
Hidalgo, Melisa Jazmin +4 more
core +2 more sources
Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels [PDF]
, 2016 The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display radically different SAXS and SANS profiles when the solvent is (at least ...
Appavou, M-S +6 more
core +4 more sources
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
core +1 more source
Gastrointestinal microbiome and gluten in celiac disease
Annals medicus, 2021 Coeliac disease (CD), also known as gluten sensitive enteropathy, is an autoimmune intestinal disease induced by gluten in genetically susceptible individuals.
Xin‐Ping Wu +4 more
semanticscholar +1 more source
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 +3 more sources
Influence of supramolecular forces on the linear viscoelasticity of gluten [PDF]
, 2016 Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0–70 °C).
A Lodge +52 more
core +1 more source