Results 41 to 50 of about 157,152 (243)
Effect of oil contents on gluten network during the extrusion processing
Czech Journal of Food Sciences, 2019 To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten ...
Feng Jia +6 more
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NutrientsWheat 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
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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 +3 more
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ProceedingsCeliac 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 +6 more
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Commercial oats in gluten-free diet: A persistent risk for celiac patients
Frontiers in Nutrition, 2022 BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez +6 more
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Anthropometric Parameters in Celiac Disease: A Review on the Different Evaluation Methods and Disease Effects [PDF]
, 2019 Artigo completo publicado em periódicoThis review compiled anthropometric data from 29 original articles, published between 1995 and 2015, corresponding to a total sample of 6368 celiac disease subjects.
Brito, Gleisson Alisson Pereira de +1 more
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Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]
, 2019 The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor) +3 more
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The gluten lie: And other myths about what you eat by Alan Levinovitz
Canadian Food Studies, 2016 What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
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Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
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ProceedingsBeer 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 +5 more
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