Results 31 to 40 of about 59,686 (308)

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, Ivana Regecová, František Zigo, Slavomír Marcinčák, Ivona Kožárová, Mariana Kováčová, Daniela Bertová   +6 more
openaire   +3 more sources

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, Ola Lasekan   +1 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
doaj   +1 more source

Encapsulation of Gluten

Procedia Chemistry, 2015
AbstractGluten is a protein contained in wheat which gives elasticity and tensile strength to dough. However, these properties may be lost during food processing because of the heat sensitivity of the protein. This research aims to encapsulate the gluten for retaining its function when being processed even at a high temperature.
Etik Mardliyati, Nofa Mardia Ningsih Kaswati, Husniati   +2 more
openaire   +2 more sources

Gluten Is Not Gluten

Nutrients
Wheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an
Majlinda Xhaferaj, Katharina Anne Scherf
openaire   +4 more sources

Double-Blind Randomized Clinical Trial: Gluten versus Placebo Rechallenge in Patients with Lymphocytic Enteritis and Suspected Celiac Disease. [PDF]

PLoS ONE, 2016
The role of gluten as a trigger of symptoms in non-coeliac gluten sensitivity has been questioned.To demonstrate that gluten is the trigger of symptoms in a subgroup of patients fulfilling the diagnostic criteria for non-coeliac gluten sensitivity (NCGS),
Mercè Rosinach, Fernando Fernández-Bañares, Anna Carrasco, Montserrat Ibarra, Rocío Temiño, Antonio Salas, Maria Esteve   +6 more
doaj   +1 more source

Holistic Approach to Celiac Patient Support: Nutritional Education of the Social Environment of People with Celiac Disease

Proceedings
Celiac disease (CD) is a chronic, multifactorial and autoimmune-based disease. Genetically predisposed individuals respond to gluten by triggering an immune response resulting in various gastrointestinal and extra intestinal symptoms.
Maialen Vázquez-Polo, Virginia Navarro, Gesala Perez-Junkera, Idoia Larretxi, Arrate Lasa, Jonatan Miranda, Itziar Churruca   +6 more
doaj   +1 more source

Functional Properties of Gluten from Different Wheat Cultivars

Shipin gongye ke-ji, 2022
The glutens obtained from ten different wheat cultivars were employed as materials, and the hydration properties (water and oil holding capacity), and surface properties (foaming ability and foaming stability, emulsifying capacity) of gluten were ...
Lingwen ZHANG, Xinxin LI, Xuefei WANG, Xinyue HU, Hongfang JI, Jicai BI   +5 more
doaj   +1 more source

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

The Application of Clinical Genetics, 2021
Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat.
Nastaran Asri, Mohammad Rostami-Nejad, Robert P Anderson, Kamran Rostami   +3 more
openaire   +5 more sources

Gluten in Beers: Evaluation of Reproducibility of the R5-Based Competitive Enzyme-Linked Immunosorbent Assay Method Using Real Samples

Proceedings
Beer is the most widely consumed alcoholic beverage in Europe. In many occasions, its consumption is linked to social relations and a fruitive use. To comply with this, the market should offer gluten-free beers that are safe to be consumed by people with
Maria del Pilar Fernandez-Gil, Marian Bustamante, Jon Esparta, Olaia Martinez, Jonatan Miranda, Edurne Simón   +5 more
doaj   +1 more source