Results 21 to 30 of about 157,152 (243)
High Protein Substitutes for Gluten in Gluten-Free Bread
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin.
Adriana Skendi +2 more
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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
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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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
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
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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
doaj +1 more source
Analysis of the Gluten Map in Beers by LC-MS/MS Combined with Optimized Extraction Protocol [PDF]
Zhipu Xuebao, 2022 Gluten, which accounts for 70%-80% of the total protein content of wheat, is the main family of storage proteins found in the starchy endosperm of Pooideae subfamily, such as wheat, barley, rye and oats.
YU Xin-he1,2, LI Ming-hui1, SUN Zhen1
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Detection of Gluten in Gluten-Free Foods of Plant Origin
Foods, 2022 The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially ...
Jana Výrostková +6 more
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Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Foods, 2021 In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin +1 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
doaj +1 more source