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The Journal of the Science of Food and Agriculture, 2019
BACKGROUND Plant protein-based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low- and high-moisture meat analogues have not been ...
Sasimaporn Samard, Bon-Yeob Gu, G. Ryu
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BACKGROUND Plant protein-based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low- and high-moisture meat analogues have not been ...
Sasimaporn Samard, Bon-Yeob Gu, G. Ryu
semanticscholar +1 more source
2020
Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its ...
Haraszi, Réka +3 more
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Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its ...
Haraszi, Réka +3 more
openaire +3 more sources
Gluten-Free Diet in Gluten-Related Disorders
Digestive Diseases, 2013A gluten-free diet (GFD) is recommended for all patients with coeliac disease (CD). The spectrum of gluten-related disorders in the early 1980s was simple: CD and dermatitis herpetiformis. In the last few years, wheat allergy, gluten ataxia and noncoeliac gluten sensitivity have become new gluten-related topics.
Mulder, C.J.J. +4 more
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Gluten Challenge in Borderline Gluten-Sensitive Enteropathy
American Journal of Gastroenterology, 2001In patients with signs and symptoms of malabsorption, suggestive of gluten-sensitive enteropathy, small intestinal biopsies sometimes only reveal infiltration of lymphocytes into the mucosal epithelium. This infiltrative lesion (Marsh I) is not a definite proof for gluten-sensitive enteropathy.
P J, Wahab +3 more
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Scientific American, 2014
The article examines the scientific aspects of gluten sensitivity and suggests that new research as of February 2014 indicates non-gluten protein molecules may be responsible for the disorder. Topics discussed include the distinction between gluten sensitivity and celiac disease, an overview of human consumption of and research into gluten, and ...
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The article examines the scientific aspects of gluten sensitivity and suggests that new research as of February 2014 indicates non-gluten protein molecules may be responsible for the disorder. Topics discussed include the distinction between gluten sensitivity and celiac disease, an overview of human consumption of and research into gluten, and ...
openaire +2 more sources
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
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Unfolding Gluten: An Overview of Research on Gluten
Cereal Foods World, 2012Work by early pioneers on wheat gluten chemistry and functionality set the stage for our current understanding of gluten composition, structure, and function. Each new discovery has advanced the development of models and hypotheses describing gluten network formation and functionality.
J. Bock, K. Seetharaman
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Current applications of gluten-free grains – a review
Critical reviews in food science and nutrition, 2020The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them.
Joseph Woomer, A. Adedeji
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Gastroenterology and hepatology from bed to bench, 2012
Celiac disease (CD) affects approximately 1% of the population. It is a disease that causes flattening of the epithelial lining of the small bowel and is characterized by (sub) total villous atrophy. The histological alterations in CD are graded according to the modified Marsh Classification from Marsch 0 (normal mucosa) to Marsch IIIc (total villous ...
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Celiac disease (CD) affects approximately 1% of the population. It is a disease that causes flattening of the epithelial lining of the small bowel and is characterized by (sub) total villous atrophy. The histological alterations in CD are graded according to the modified Marsh Classification from Marsch 0 (normal mucosa) to Marsch IIIc (total villous ...
openaire +2 more sources
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