Results 51 to 60 of about 43,442 (263)

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. [PDF]

PLoS ONE, 2017
Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for affected individuals the gluten content of foodstuff must be monitored.
Niels Röckendorf, Barbara Meckelein, Katharina A Scherf, Kathrin Schalk, Peter Koehler, Andreas Frey   +5 more
doaj   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

Foods
Across the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celiac ...
David Dean, Meike Rombach, Frank Vriesekoop, Philippe Mongondry, Hoa Le Viet, Sirasit Laophetsakunchai, Beatriz Urbano, Teresa Briz, Vilma Xhakollari, Güler Atasoy, Mahir Turhan, Stavroula Chrysostomou, Elena Hadjimbei, Hussein Hassan, Maya Bassil, Sanna Arnala, Dominika Głąbska, Dominika Guzek, Sophie van den Berg, Lilian Ossel, Amalia Scannell, Puja Rauniyar, Eirini Bathrellou, Meropi Kontogianni, Wim de Koning   +24 more
doaj   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Are Vegetarian and Vegan Diets Associated With Eating Disorder Symptoms? A Systematic Review and Meta‐Analysis

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective To synthesize the evidence on the associations between vegetarian and vegan diets (VVDs) and eating disorder (ED) symptoms compared with omnivorous diets across the lifespan. Method Following the preferred reporting items for systematic reviews and meta‐analyses (PRISMA) 2020 Guidelines, we searched PubMed, Scopus, Cochrane Library ...
Valentina Díaz‐Goñi, Arthur Eumann Mesas, Estela Jiménez‐López, Tomás Olivo‐Martins‐de‐Passos, Fernando Peral‐Martínez, Ana María Peraile‐Huerta, María Eugenia Visier‐Alfonso, Miriam Garrido‐Miguel, Bruno Bizzozero‐Peroni   +8 more
wiley   +1 more source

Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure

GastroHep
Individuals with coeliac disease are required to exclude all gluten from their diet to prevent small bowel inflammation and associated complications. Life-long adherence to a gluten-free diet is challenging because of the potential presence of gluten in ...
Sunari Kulasekera, Jaymini Pankhania, Carol Leppard, Jacquita Affandi, Sue Critchley, Glen Lichtenberger, Dewruwan Gammanpila, Christopher Reid, Geoffrey Forbes, Narelle Hadlow, Mina John   +10 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source