Results 51 to 60 of about 152,416 (361)
Intestinal Barrier Function in Gluten-Related Disorders [PDF]
, 2019 Gluten-related disorders include distinct disease entities, namely celiac disease, wheat-associated allergy and non-celiac gluten/wheat sensitivity. Despite having in common the contact of the gastrointestinal mucosa with components of wheat and other ...
Branchi, Federica +6 more
core +2 more sources
Food Science &Nutrition, Volume 11, Issue 1, Page 307-319, January 2023., 2023 Electrospinning‐assisted fabrication of gliadin was performed. The effects of processing parameters on morphology and properties were studied. The Zataria multiflora Boiss essential oil (ZMEO) was electro‐encapsulated in the nanofibers. Kinetic modeling on the ZMEO release from gliadin nanofibers was applied.
Zohreh Bahrami +4 more
wiley +1 more source
Monitoring of gluten in meat and fish products
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei +4 more
doaj +1 more source
Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]
, 2020 Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core +1 more source
Food Science &Nutrition, Volume 11, Issue 1, Page 481-492, January 2023., 2023 Three different methods including autoclaving, autoclaving‐debranching, and purification were used to prepare Kudzu resistant starch from Kudzu powder. The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling and coagulability, as well as the in vitro digestive characteristics of the three kinds of ...
Yongmei Guan +6 more
wiley +1 more source
Assessing Hydrolyzed Gluten Content in Dietary Enzyme Supplements Following Fermentation
Fermentation, 2022 Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) and Non-Celiac Gluten Sensitive (NCGS) individuals. Fermentation
Ekaterina Khokhlova +8 more
doaj +1 more source
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 +2 more
openaire +2 more sources
Food Science &Nutrition, Volume 11, Issue 1, Page 516-526, January 2023., 2023 The dessert containing 1% TQPI presented suitable physicochemical and sensory properties. The dessert containing 5% TQPI exhibited the highest values of texture parameters, protein content and WHC at 21st storage time. Abstract The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the
Seyed Saeed Sekhavatizadeh +6 more
wiley +1 more source
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
doaj +1 more source
Phase separation dynamics of gluten protein mixtures [PDF]
Soft Matter, 15, 6160-6170 (2019), 2019 We investigate by time-resolved Synchrotron ultra-small X-ray scattering the dynamics of liquid-liquid phase-separation (LLPS) of gluten protein suspensions following a temperature quench. Samples at a fixed concentration (237 mg/ml) but with different protein compositions are investigated.
arxiv +1 more source